Kulitch, A Tea Cake
Kulitch, A Tea Cake
4 packages active dry yeast
1/2 cup warm, not hot, water
1 1/2 cups lukewarm milk
1 cup soft butter
1 cup sugar
1 1/2 teaspoons salt
2 tablespoons crushed cardamon seed
2 tablespoons finely chopped candied orange peel
1 teaspoon grated lemon rind
8 cups sifted flour
4 eggs
1 cup raisins
Add yeast to warm water and stir until smooth.
Place milk, butter, sugar, salt, cardamon, orange peel and lemon rind in large bowl of the electric mixer, and mix thoroughly.
Add dissolved yeast and 4 cups of the flour. Mix well.
Add eggs and beat thoroughly.
Add raisins, and mix well.
Add remaining 4 cups flour, mixing with a spoon.
Knead until smooth and the dough springs back like elastic.
Round into a ball. Brush top of dough with soft butter. Place in greased bowl. Cover with damp cloth, and set in a warm place to rise.
When dough is doubled in bulk, divide it into portions that will fill cans selected, to fill from 1/2 to 2/3 full. Shape neatly, rounding the tops as smooth as possible.
Grease the cans inside generously. Put dough in, and set aside, covered with a cloth, to rise.
Preheat oven to 400 degrees.
When dough rises to the tops of cans, set cans in hot oven.
After first 15 minutes, reduce heat to 350 degrees, and bake 40 to 50 minutes.
When loaves are an even, rich brown, they are done.
Remove from cans immediately, and cool on a cake rack that has been covered with a clean towel.
Drizzle confectioners' sugar icing over dome of loaves, and sprinkle with decorating candies.
To serve: Slice off dome, then cut horizontal slices about 1/3 inch thick. Replace dome on the remaining piece of loaf to keep it from drying out.
Serve with butter for tea, with salads for lunch or at breakfast.
4 packages active dry yeast
1/2 cup warm, not hot, water
1 1/2 cups lukewarm milk
1 cup soft butter
1 cup sugar
1 1/2 teaspoons salt
2 tablespoons crushed cardamon seed
2 tablespoons finely chopped candied orange peel
1 teaspoon grated lemon rind
8 cups sifted flour
4 eggs
1 cup raisins
Add yeast to warm water and stir until smooth.
Place milk, butter, sugar, salt, cardamon, orange peel and lemon rind in large bowl of the electric mixer, and mix thoroughly.
Add dissolved yeast and 4 cups of the flour. Mix well.
Add eggs and beat thoroughly.
Add raisins, and mix well.
Add remaining 4 cups flour, mixing with a spoon.
Knead until smooth and the dough springs back like elastic.
Round into a ball. Brush top of dough with soft butter. Place in greased bowl. Cover with damp cloth, and set in a warm place to rise.
When dough is doubled in bulk, divide it into portions that will fill cans selected, to fill from 1/2 to 2/3 full. Shape neatly, rounding the tops as smooth as possible.
Grease the cans inside generously. Put dough in, and set aside, covered with a cloth, to rise.
Preheat oven to 400 degrees.
When dough rises to the tops of cans, set cans in hot oven.
After first 15 minutes, reduce heat to 350 degrees, and bake 40 to 50 minutes.
When loaves are an even, rich brown, they are done.
Remove from cans immediately, and cool on a cake rack that has been covered with a clean towel.
Drizzle confectioners' sugar icing over dome of loaves, and sprinkle with decorating candies.
To serve: Slice off dome, then cut horizontal slices about 1/3 inch thick. Replace dome on the remaining piece of loaf to keep it from drying out.
Serve with butter for tea, with salads for lunch or at breakfast.
Comments