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Kulich

Ingredients:
2 1/4 to 2 3/4 c unsifted flour
1/4 c sugar
1 tsp salt
1 tsp grated lemon peel
1 pkg active dry yeast
1/2 c milk
1/4 c water
2 tbsp margarine
1 egg at room temperature
1/4 c chopped blanched almonds
1/4 c seedless raisins
confectioners' sugar frosting
colored sprinkles, optional

Directions:
Mix 3/4 c flour, sugar, salt, lemon peel, and undissolved yeast thoroughly in large bowl. Combine milk, water, and margarine in saucepan; place over low heat until liquids are very warm. Margarine does not need to melt. Add to dry ingredients gradually; beat for 2 minutes with mixer at medium speed, scraping bowl occasionally. Sitr in enough remaining flour to make soft dough. Turn out onto lightly floured board; knead for 8-10 minutes or until smooth and elastic. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, for about 1 hour or until doubled in bulk. Punch dough down; turn onto lightly floured board. Knead in almonds and raisins. Divide in half. Shape each half into ball; press each into greased 1 pound coffee or shortening can. Cover; let rise in warm place, free from draft, for about 1 hour or until doubled in bulk. Bake in preheated 350 degree oven for about 30-35 minutes or until done. Remove from cans; cool on wire racks. Frost tops with confectioners' sugar frosting; decorate with colored sprinkles. Yield: 2 cakes.