Recipe Details
Ingredients
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1cupgolden raisins
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1tablespoonvodka
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1cupmilk
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1teaspoonground cardamom
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1pinchsaffron threads
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1teaspoonwhite sugar
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¼cuplukewarm water
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1(.25 ounce) packageactive dry yeast
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4cupsall-purpose flour, divided
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1cupwhite sugar, divided
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½cupbutter, melted
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¼cuporange blossom honey
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1mediumlemon
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2teaspoonsvanilla extract
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1pinchsalt
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3largeeggs, divided
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½cupsliced almonds
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1tablespoonbutter, softened
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1 ½cupsconfectioners’ sugar, or more as needed
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2tablespoonstoasted sliced almonds, or as needed
Cooking Directions
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Make the kulich: Place raisins into a bowl, drizzle with vodka, and let soften, 8 hours to overnight.
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Heat milk in a saucepan over medium-low heat until very warm but not simmering. Stir in cardamom and saffron threads. Remove from the heat and let stand until lukewarm.
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Meanwhile, mix 1 teaspoon sugar into lukewarm water in a bowl until sugar dissolves. Stir in yeast and let stand until frothy, about 10 minutes.
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Transfer yeast mixture to a large mixing bowl. Add milk mixture, 1 cup flour, and 1/2 cup sugar; beat until smooth. Cover the bowl with plastic wrap and let dough rise in a warm place for 1 hour.
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Zest lemon onto waxed paper. Juice lemon into another small bowl and reserve for frosting. Separate egg whites and yolks, reserving 1 egg white for frosting.
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Mix remaining 1/2 cup sugar, melted butter, honey, vanilla, lemon zest, and salt together in a bowl. Pour into the risen dough and beat until combined. Beat in 3 egg yolks and 2 egg whites.
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Mix in 2 1/2 cups flour. Sprinkle remaining 1/2 cup flour onto a work surface and knead dough until it holds together, about 5 minutes. Knead soaked golden raisins and sliced almonds into dough until well distributed.
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Form dough into a ball and place into an oiled bowl; turn dough around in the bowl several times until coated with oil. Cover the bowl with plastic wrap and allow to rise in a warm place until doubled in size, about 1 1/2 hours.
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Coat the insides of four clean 14-ounce cans with remaining 1 tablespoon butter. Line cans with parchment paper.
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Punch down dough, knead a few times, and divide into 4 equal pieces. Roll each piece of dough into a ball, place into a can, and press dough lightly against the inside bottom of can. Cover cans with a cloth and allow dough to rise to the top of the cans, about 45 minutes.
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Preheat the oven to 350 degrees F (175 degrees C).
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Place a baking sheet into the preheated oven. Place the cans of dough upright onto the baking sheet and bake until kulich are risen and lightly browned, 45 to 50 minutes.
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Remove from the oven and let cool in the cans for about 15 minutes, then gently remove from the cans and finish cooling on a wire rack, 25 to 40 minutes.
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Make the frosting: Beat reserved egg white in a bowl with an electric mixer on medium speed until frothy. Beat in confectioners’ sugar until stiff peaks form. Beat 1 teaspoon reserved lemon juice into frosting; save remaining lemon juice for another use.
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Frost tops of the cooled kulich and sprinkle with toasted almonds.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe16 | |
Calories356 | |
% Daily Value * | |
Total Fat 9g |
12% |
Saturated Fat 4g |
22% |
Cholesterol 53mg |
18% |
Sodium 63mg |
3% |
Total Carbohydrate 63g |
23% |
Dietary Fiber 2g |
6% |
Total Sugars 36g |
|
Protein 6g |
|
Vitamin C 1mg |
5% |
Calcium 47mg |
4% |
Iron 2mg |
11% |
Potassium 187mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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