The traditional way to serve a kulich is to cut off the crown and slice the base into rounds. To keep any leftovers moist, replace the crown
| Created by | Spinneys |
| Prep time | 40 minutes |
| Cook time | 60 minutes |
| Serves | Makes 3 |
| Cuisine | Asian |
| Special Occasion | Ramadan |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 409 |
| Fat | 13.4g |
| Saturates | 6.4g |
| Protein | 10.5g |
| Carbs | 62g |
| Sugars | 23.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a large bowl, combine the yeast, water, sugar and milk. Mix until the yeast and sugar have dissolved. Cover and allow to rise in a warm place until doubled in size.
Separate the egg yolks from the whites in two different bowls.
Add the brown sugar, 8 egg yolks, vanilla extract, cardamom, salt and flour to make a soft dough. Then add the salted butter, raisins, flaked almonds, and citrus peel.
In a separate bowl, whisk 2 egg whites until stiff peaks form. Fold into the dough and knead until an elastic dough forms. Place in a greased bowl, turning once to coat both sides. Cover with greased cling film and allow to rise until doubled in size.
Grease three 15cm round cake tins. Line the sides with foil and extend them up the sides.
Punch down the dough and knead it a few times. Place it in the prepared tins, cover with greased cling film and allow to rise until the dough reaches the top of the tins.
Preheat the oven to 200°C, gas mark 6.
Bake the bread for 10 minutes then reduce the temperature to 180°C, gas mark 4, and bake for a further 40 minutes or until a skewer comes out clean.
Remove the kulich from the oven and allow to cool for 10 minutes before unmoulding.
To make the glaze, combine 1 egg white, the icing sugar, lemon juice and a few drops of almond extract in a bowl.
Pour the glaze over the cooled kulich and serve.
