Easter Kulich
Author: 
 
Start this project in the morning. The bread is very slow to rise! Makes two tall loaves or three shorter loaves.
Ingredients
  • SPONGE:
  • 1 cup very warm milk
  • 1 tablespoon sugar
  • 2 packages active-dry yeast
  • 1 egg
  • 2 cups bread flour
  • BREAD:
  • 1 cup raisins
  • ½ cup currants or chopped dried fruit
  • ⅓ cup cognac (or brandy, rum, or orange juice)
  • 2 eggs plus 2 egg yolks
  • ¾ cup sugar
  • ¾ cup butter, melted
  • Zest from one orange
  • ¼ teaspoon cardamom
  • 2 teaspoons cinnamon
  • 2 teaspoons salt
  • 1 teaspoon vanilla
  • 3 cups bread flour (a little more if necessary)
  • ½ cup candied citrus peel, chopped
  • FROSTING:
  • 2 cups powdered sugar
  • 2 tablespoon orange or lemon juice
  • Milk to thin the frosting if necessary
Instructions
  1. In a large bowl (a stand mixer is recommended), combine the warm milk and sugar. Add the yeast and let it sit for 2–3 minutes. Add the egg and mix well.
  2. Add 1 cup of the flour and beat for 1 minute. Sprinkle the remaining 1 cup of flour over the yeast mixture. Do not stir! Cover and let the sponge sit for 2–3 hours. The yeast mixture will rise and cover most of the flour.
  3. While the sponge is rising, combine the raisins, dried fruit, and alcohol (or orange juice) in a small bowl. Cover.
  4. When the sponge has risen (expect to see pockets of flour) add the eggs and egg yolks to the sponge and mix well.
  5. Add sugar and mix well.
  6. Add the melted butter gradually, until completely incorporated.Switch to a dough hook if you're using a stand mixer.
  7. Add the orange zest, cardamom, cinnamon, salt, vanilla, and 2 cups flour. Mix well.
  8. Gradually add remaining cup of flour.
  9. Drain alcohol from raisins. (Don't waste it - it's wonderful in coffee!) Add drained raisins and candied citrus to dough.
  10. Knead by machine for 5 minutes (or by hand 7-8 minutes). Dough should come cleanly away from the sides of the bowl, but should still be soft and slightly sticky. If it is too sticky, add additional flour 1 tablespoon at a time.
  11. Place dough in greased bowl and allow to rise in a warm place until doubled. This will take several hours.
  12. If you are not using disposable panettone molds, prepare pans. Line the bottoms and sides of two or three (depending on the height you want) 1-pound coffee cans with buttered parchment paper. You can also use large ramekins, with heavy foil wrapped around the outside to add height.
  13. Place molds on a baking sheet. Divide dough in half for two taller loaves, or into thirds for three shorter ones. Form into smooth balls and place into prepared molds. Press gently with fingers to flatten the tops slightly; this will keep them nice and even when they bake. Cover and allow to rise until the dough gets close to the top of the molds. This can take 3-5 hours!
  14. Heat oven to 350 F.
  15. Cover molds lightly with foil and bake until a wooden skewer inserted into the middle of the dough comes out clean. Remove foil if a darker top is desired. Depending on the size of your pans, baking time can be 45–60 minutes. Remove from oven and cool on a rack. Lay them on their side on the rack for 10–15 minutes, rolling gently every few minutes. Slide kulich out of the cans or molds and cool on the rack, rolling once or twice to avoid flat sides.
  16. When cool, combine the powdered sugar, lemon or orange juice, and enough milk to make a frosting that will ooze slowly over the sides of the kulich when the top is frosted. Frost the tops and decorate with flowers, nuts, raisins, or sprinkles.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=7338