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Kulich, a Russian Easter bread

>> Tuesday, March 30, 2010

Kulich 1

No, I don't have any Russian relatives, friends, not even an acquaintance... pity. But last Saturday I attended an excellent course on Easter breads at La Cocina de Babette, an alternative cooking school in Madrid. We prepared Russian kulich, British hot cross buns and Jewish challah. We had a grand time, though we did work hard. Making three leavened breads in just one day is quite an effort!


The course was taught by Paul Merry, an Australian baker based in England, owner of a baking school in Dorset (my dream life...). And baking side by side with a professional, you always "absorb" some expertise... at least that's what I like to believe. Kulich is a typical leavened sweet bread eaten at Orthodox households on the Easter Vigil. This Merry man knows this bread at first hand, as one of his aunts is married to a Russian. According to Tatiana M. Maslenikof, owner of the Russian restaurant El Cosaco, in Madrid:

On Holy Saturday, during the day, it can be quite hectic at a Russian home while preparing for the grand night. Children paint eggs and mark them with the letters X. B., the initials of Xristos Boscrecie (Christ is risen). The housewife has already been preparing the various dishes for several days, among them the traditional desserts paskha and kulich; the first one need to be pressed under some weight for two days... Fish is forgotten and hams, piglets, poultry and lamb take over the kitchens.
It's time for a general house cleaning and for adorning every corner with flowers. The table is covered with a white tablecloth and the colourful delicacies are laid on it.

I wonder about the age this is describing... I doubt this would be possible under the communist rule. I found this sweet bread is something in between stollen and brioche, with a soft inside and bursting with almonds and dried fruit. I loved to learn how to prepare it, as I had been eyeing the recipe in Tatiana's book for ages, but never had the guts to make it. The kulich recipe in the book is slightly different, with a lot more egg yolks. I'll try it some time. The main problem here in Spain is the bread shape. It's almost impossible to find a commercial mold with that height ratio (double height than width), so at the school we used empty tomato cans, scrubbed clean and lined with parchment paper.

Kulich according to Paul Merry
Makes 2 medium-sized kulich

First sponge

  • 150ml milk
  • 250g bread flour
  • 10g fresh baker's yeast
Mix everything, cover and leave to ferment overnight at ambient temperature.

Second sponge

  • 150ml milk
  • 100g bread flour
  • 30g fresh baker's yeast
The next day, mix the ingredients together and then add to the first sponge. Leave it to ferment for an hour, until the surface is bubbly.

Final dough

  • 650g bread flour
  • 1 pinch salt
  • 50ml vodka
  • 100ml honey
  • 100g vanilla sugar
  • 250g butter, at ambient temperature
  • 4 eggs
  • 150g sultanas
  • 100g raisins
  • 1 tsp saffron threads
  • Zest of 2 lemons
  • 50g candied peel
  • 100g blanched almonds
  • 15-20 cardamom pods
Kulich 3
  1. While the second sponge is rising, prepare the rest of the ingredients. First put the saffron to soak in the vodka. Coarsely chop the almonds and zest the lemons. Cut the candied peel in small pieces. Open the cardamom pods and grind the seeds in a mortar or coffee grinder.
  2. Mix all the liquid ingredients, which must be at ambient temperature. Warm up the honey if needed to make it more fluid. Add the vodka with the saffron and the eggs. Mix the liquids with the second sponge and then add the rest of the flour, the salt and the ground cardamom.
  3. Knead thoroughly till you have a homogeneous and smooth dough. Then add the butter cut in chunks. Knead to incorporate the butter.
  4. Once the gluten has developed, add the raisins, sultanas, almonds, lemon zest and candied peel. Distribute them evenly.
  5. Form the dough into a ball, then place it into an oiled bowl and leave to double in bulk (around an hour).
  6. Prepare the molds in the meantime. Line the inside with parchment paper, cut a circle for the bottom and a large strip for the sides. Let the paper extend over the tin edge as needed if the tin is not tall enough. Use double paper if you like.
  7. When the dough has doubled, divide it in two; then loosely shape each portion into a cylinder that can be inserted into the mold. Let it carefully fall inside and press it a little bit to fill all the gaps. The tin should be half full approximately.
  8. Leave to proof again, loosely covered in plastic so that the dough has place to rise 3-4cm above the tin or paper edge.
  9. Heat the oven to 170-180 ºC. Then bake for around 40 minutes. Check for doneness with a wooden skewer. If the kulich tops brown too quickly, cover them with foil.
  10. When they're done, take them out and leave to rest in the mold for 15 minutes. Then carefully tip the molds onto a wire rack and extract them from the mold in a horizontal position. Put them in an upright position and check that they're set enough to stand (otherwise they would need some more time in the oven).
  11. You can optionally ice them with a mixture of water and sugar once they've cooled.
Kulich 2

Eating kulich is a wonderful way to celebrate Easter... though that doesn't mean we won't be making Spanish torrijas this year, no, no, no. We are gluttonous...

I'm sending this Easter bread to Susan's YeastSpotting.

20 comentarios:

Pam March 30, 2010 at 4:33 PM  

It sounds like the course was a great thing to attend. The bread looks delicious. It's new to me and definitely worth a try. Thanks!

Stella March 30, 2010 at 7:17 PM  

Oop, you have done it again-something delicious and special. This reminds me a bit of panettone...

tasteofbeirut March 30, 2010 at 9:50 PM  

Yum! I love Russian goodies! This one is spectacular-looking! Bravo!

Janice March 30, 2010 at 11:15 PM  

It looks superb.

Erica March 30, 2010 at 11:26 PM  

That bread looks perfect, Miriam! Your pictures are so beautiful.

Bellini Valli March 31, 2010 at 1:43 AM  

All 3 of these breads sound dreamy Miriam. How much fun you had!

Lazy_Ducky March 31, 2010 at 7:55 AM  

i love the recipe! Just was looking for one to meke due to Easter :-) Thank you! I do not have here fresh yests though.. if i substitute to active dry - will it work out?

Cristina @TeenieCakes March 31, 2010 at 9:37 AM  

What an interesting bread and your presentation is just beautiful!

I like the idea of using the can lined w/parchment as the baking pan to produce that shape.

lisaiscooking March 31, 2010 at 8:59 PM  

This sounds like a lovely Easter bread! So many good things in it, vodka, saffron, and almonds. I like the tall shape too!

Danielle April 1, 2010 at 2:18 AM  

Most beautiful! What a fun way to spend a day.

Linn @ Swedish Home Cooking April 1, 2010 at 9:06 AM  

What a beautiful bread! It looks like something I want to make for easter. I always try to make some foreign cultures food for the holidays, so thanks or the idea!

Rose&Thorn April 1, 2010 at 10:14 AM  

I am sure after seeing this bread you will have many more Russian friends! Looks wonderful.

Girl Foodie April 1, 2010 at 12:31 PM  

I was looking for a lovey Easter baking project, as my Stigmata cookies are getting a bit old now.
This looks as gorgeous as can be, so thanks for posting!

Marc @ NoRecipes April 2, 2010 at 3:24 AM  

Love how shiny the bread is on top. Also curious about the saffron. Is it mostly for colour or does the flavour come through?

Diana Bauman April 3, 2010 at 1:59 PM  

This is a spectactular bread Miriam! I'm curious, will active dry yeast work for the bakers yeast? So new to bread making but loving it!!

Alina April 4, 2010 at 1:33 PM  

Miriam you did a fantastic job on this Kulich - it does look like an authentic Russian Kulich! Awesome! I've never tried adding vodka to the dough before :))
I'll post mine tonight too :)
Happy Easter!!!

Trix April 4, 2010 at 5:21 PM  

How cool is this bread. Three leavened breads in one day is indeed a lot of work, but so satisfying, yes?

Joanne April 5, 2010 at 11:37 PM  

This bread looks so impressive! I hear they are super tough to make but you did a great job. The mix-ins look delicious.

Miriam April 6, 2010 at 2:14 PM  

Pam: I enjoyed myself a lot!
Stella: thanks!
TOB: I'd love to know more about them...
Janice: thanks!
Erica: thanks!
Val: and how much we ate... ;-)
LD: of course you can use active dry yeast instead, no problem. Only I don't know the exact equivalence... sorry.
Cristina: recycling!
Lisa: yes, it's very appealing!
Danielle: thanks!
Linn: hope you like it! BTW, I love your videos!
Rose: haha, that would be nice!
GF: hope you like it!
Marc: I must admit I didn't notice the flavor... I think the baking almost evaporates it completely, and the color is not very strong either.
Diana: yes, sure, only I can't advise you about the equivalence... not sure about it.
Alina: you really flatter me! Coming from you, it's good to know it does look Russian!
Trix: yesssssss! Very satisfying... and nourishing too, haha.
Joanne: I really didn't find it difficult to make, just time-consuming...

ahmed April 9, 2010 at 10:26 AM  

I have visited this site and got lots of information than other site visited before a month.


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