Kulich |
||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||
| Ingredients: | ||||||||||||||||||||||||||||||||
|
2 packages active dry yeast ½ cup of warm water (about 110 degrees f) ¾ cup of lukewarm milk, scalded then cooled 1/3 cup sugar 1 teaspoon salt 2 eggs ½ cup shortening ½ cup raisins ½ cup mix candied fruit ¼ cup blanched almonds 1 teaspoon grated lemon peel 4 ½ to 5 cups of flour Lemon Icing: 1 cup of powdered sugar 1 tablespoon warm water 1 teaspoon lemon juice. |
||||||||||||||||||||||||||||||||
| Preparation: | ||||||||||||||||||||||||||||||||
|
Dissolve yeast into water in a large bowl. Stir in milk, sugar, salt eggs, shortening, raisins, candied fruit, almonds, lemon peel and 3 cups of flour. Beat until smooth. Stir in enough of the remaining flour to make the dough easy to work with. Turn dough onto a floured surface and knead until elastic, about 5 minutes. Roll into a greased bowl so that its well greased all over. Cover and let rise in a warm place for about 2 hours. Its ready if a dent remains when touched. Punch down the dough and divide in half. Shape each into a round ball. Place each ball into a well-greased 3lb coffee or shortening can. Let rise until doubled, about an hour. Heat over to 375. Place racks so that the midpoint of the cans is in the center of the oven. Bake until golden brown, about 40 minutes. Cool for 15 minutes before removing from the cans. Ice with lemon icing and decorate if desired. Icing: Mix all together until smooth. Should be a glaze consistency. Add a bit more water if necessary. |
||||||||||||||||||||||||||||||||
Please log in to dish on this post.