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Kulich
Easter Bread
2-1/2 to 3 C flour
2 pkgs. (.25 oz. each) active dry yeast
1/2 C granulated sugar
1 tsp. salt
1/2 C butter or margarine
1 C water
3 large eggs
1/4 C seedless raisins
2 TBS blanched almonds, chopped
1 TBS lemon zest
3 (1 LB each) metal coffee cans, cleaned & greased
Frosting:
3/4 C powdered sugar
4 tsp. lemon juice
1 TBS multi-colored cookie sprinkles
In a bowl, combine two cups of the flour with the yeast, granulated sugar and salt. Add butter to a saucepan; melt over medium heat. Whisk in the water and heat until hot but not boiling; remove from heat and beat in the eggs. Add to flour mixture and beat until smooth. Stir in the raisins, almonds and lemon zest. Add remaining flour and work to form a stiff but non-sticky dough. Turn dough onto a lightly-floured work surface; knead for about ten minutes or until dough is smooth and elastic. Form into a ball; place in a lightly-greased bowl. Cover with a dish towel and set aside in a warm place until dough is nearly doubled in size, about fifty minutes. Punch down dough; divide into three equal portions. Liberally grease three clean one-pound coffee cans; shape each piece of dough into a ball and place one in each can. Cover and set aside in a warm place until the dough has doubled in size and slightly overlaps cans, about one hour.
Preheat oven to 375-degrees F. Bake cans for about thirty minutes, or until golden brown in color and cooked through. Transfer to a wire rack; allow to cool for about five minutes before removing bread from the cans. Allow to cool completely.
Icing: In a bowl, combine powdered sugar with just enough lemon juice to form a smooth paste. Spread over the top of bread loaves and drizzle down the sides. Decorate with cookie sprinkles and serve.
*Kulich (C) Tamara Ustinova (2007). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
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