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

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