Russian KULICH

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2 min read

Russian KULICH. This is similar to Panettone and rich with spices and dried fruit add vodka for a cheeky variation!

INGREDIENTS

500g Strong White Flour Type 750

2 large organic egg yolk,

2 large organic eggs

100g unsalted soft butter

200ml warm whole milk

14g active dried yeast [2x 7g sachets]

Pinch salt

150g caster sugar

50g semolina

150g sultanas [option: soak overnight in vodka or cognac]

100g dried apricots – finely chopped

60g dried figs – finely chopped

1 tsp vanilla essence

1tsp ground nutmeg

1tsp ground mixed spice

Variation: 3 pods cardamon seeds / pinch saffron in the vodka]

Decoration: icing

METHOD

In a bowl put the flour, and to one side of bowl the yeast, covering with 1 tablespoon of the sugar and the warm milk, then mix into a soft dough.

Cover with cling film and leave to rise for 2 hours in a warm place.

Beat the eggs, vanilla, with remaining sugar until fluffy.

Add the butter and semolina, spice and nutmeg into the dough then knead the dough for 5 minutes or until it is no longer sticky.

Return to bowl and leave to rise again for 1 hour.

Then take out again, flatten and add all the fruit until well mixed but keep handling light.

Grease a tall tin or a selection of clean tin cans [not ring pull versions] lining with baking sheet at the base and over the top.

Cover for a final hour until risen again above the top of the tins.

TO BAKE

Pre-heat the oven to 180degC/Fan160degC/Gas4.

Place tin/s on lowest shelf and bake for 25 minutes.

Cover with foil for final ten minutes if browning too fast.

Skewer test to make sure cooked throughout.

DECORATE

With icing when cool.

Currency

Russian KULICH

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