| Ingredients:
4 tbsp yeast.
2 cups full cream milk.
10 cups flour.
15 egg yolks.
1 3/4 cups sugar.
350g softened butter.
1/2 cup raisins.
1/2 cup ground almonds.
1/2 tsp saffron.
1 tsp nutmeg.
4-5 tsp ground cardamom or 15 cardamom seeds.
Pinch of salt.
Bread crumbs.
1/2 cup crystallised fruit or peel.
2 x 15 to 20cms round baking tins.
Cooks tip: it is possible to
halve the recipe to make smaller or less loaves.
|
Method:
Preparation time: approximately
4-5 hours.
In a saucepan or microwave proof
bowl, heat the milk until lukewarm.
Place the yeast into a large mixing
bowl. Gradually add the milk to the yeast, stirring
only in one direction to dissolve the yeast.
Gradually add half of the flour
(5 cups), stirring in the same direction. When
well combined, cover with a tea towel and place
in a warm space to activate the yeast.
When the dough has doubled in size,
add the remainder of the ingredients, except the
bread crumbs and crystallised fruit.
The dough should be moist and glossy,
but come away from the sides of the bowl. Knead
the dough until it forms air bubbles.
Place the dough, covered, in a warm
space for another 1.5 to 2 hours.
Grease two tall round baking tins,
around 15 to 20 cms in diameter, and coat with
the bread crumbs.
Cook's tip: Kulich is traditionally
baked in very tall baking tins. As a substitute
you can use a series of smaller tall cans, such
as large fruit, coffee or Milo tins.
Another option is to cover
both sides of a sheet of cardboard with tin foil,
then shape into a cylinder around the sides or
inside of your baking dish. Secure firmly with
string. Also line the bottom of the the dish to
avoid the bottom burning.
Heat the oven to 190 degrees C.
Fill half of each baking tin with
dough. Leave the dough to rise until the tins
are 3/4 full with dough. Punch down the dough
and place in the oven.
Bake for 1 1/4 hours or until a
skewer comes out clean.
Serving
Ice and decorate with the crystallised
fruit.
Cut the top off and keep as a lid
to help prevent the kulich from drying out.
|
