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Kulich (Sweet Bread)




Source of Recipe


David


List of Ingredients




Kulich (Sweet Bread)


5- 5 1/2 cups all-purpose flour
1/2 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine
2 eggs ; at room temperature
3/4 cup chopped ; blanched almonds toasted
1/2 cup chopped candied orange or lemon peel or ci

ALMOND FROSTING:
2 cups confectioners' sugar
2 tablespoon milk ; 2 to 3 tablespoons
1/2 teaspoon almond extract

Recipe






In large bowl, thoroughly mix 1 1/2 cups flour, sugar, un-dissolved yeast & salt. Heat milk, water & butter until very warm (120-130ºF).

Butter does not need to melt. Gradually add to dry ingredients; beat 2 mins at medium speed of electric mixer, scraping bowl occasionally.

Add eggs & 1/2 cup flour; beat at high speed 2 mins, scraping bowl occasionally. Stir in almonds, candied fruit & enough remaining flour to make soft dough. Knead on lightly floured surface until smooth & elastic, about 6-8 mins. Place in greased bowl, turning to grease top.

Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough. Let rest on floured surface 10 mins. Proceed with recipe.)Punch dough down. Divide dough into 3 equal pieces. Shape each into ball; place in 3 greased 14-16 ounce coffee cans. Or, divide dough into 8 pieces, shape into balls & place in 8 greased 11-ounce soup cans. Cover; let rise until doubled in size, about 45 minutes (small cans) or 1 hour (large cans).

Bake @ 350ºF for 30 mins (small cans) or 35 mins (large cans) or until done. If needed, cover tops with foil during last 10 mins to prevent excess browning. Remove loaves from cans & place on their sides on wire racks to cool. Top with Almond Frosting.


Serving Size: 24; Makes 3 large or 8 small loaves