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Ingredientes
- (Russian Easter bread)
- 1 Tbsp. active dry yeast
- 1/4 c. hot water (105-115 degrees)
- 1/2 c. hot lowfat milk (105-115 degrees)
- 1/3 c. sugar
- 6 Tbsp. unsalted butter, melted
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 tsp grnd cardamom
- 1/2 tsp salt
- 1 1/2 Tbsp. grated lemon peel
- 2 x -3 c. flour
- 2 x beaten Large eggs
- 1/2 c. toasted slivered almonds
- 1/2 c. minced candied mixed fruit
- 1/4 c. confectioner's sugar
- 1/2 Tbsp. lemon juice
Direcciones
- Dissolve yeast in hot water. Set aside for 5 min. Combine hot lowfat milk, sugar, butter, vanilla, almond extract, cardamom, salt and lemon peel in large bowl. Add in 1 1/2 c. flour, yeast mix and Large eggs. Mix thoroughly. Add in almonds and candied fruit. Add in sufficient remaining flour to make a soft dough. Knead on lightly floured surface till smooth, about 10 min. Place in greased bowl, turning to coat top of dough. Cover; let rise in hot place till double, about 1 1/2 hrs. Punch down dough. Shape into ball; try to get a nicely rounded top. Place in well-greased one-lb. coffee can or possibly in well-greased 1 1/2-qt casserole. Cover; let rise in a hot place till double, about 45 min. Bake in preheated 350-degree oven for 35 to 40 min or possibly till done. Remove from pan. Cold on wire rack. Mix thoroughly confectioner's sugar and lemon juice. Spoon icing over top of kulich, allowing to drip down sides. If you wish, spell 'XB' with additional candied fruit.
