Russian Kulich
A modernized version of Russian Easter bread, loaded with raisins, saffron, and candied citrus peel, finished with a glaze after baking.
Ingredients
dark raisins
1/3 cup (1½-pound) / 1/2 cup (2-pound)
orange juice
2 tablespoons (1½-pound) / 3 tablespoons (2-pound)
powdered saffron
Dash (1½-pound) / Few dashes (2-pound)
milk
1/4 cup (1½-pound) / 1/3 cup (2-pound)
water
1/3 cup (1½-pound) / 1/2 cup (2-pound)
vanilla
1 teaspoon (1½-pound) / 1½ teaspoons (2-pound)
almond extract
1/4 teaspoon
margarine or butter (cut up)
2 tablespoons (1½-pound) / 3 tablespoons (2-pound)
egg
1
bread flour
3 cups (1½-pound) / 4 cups (2-pound)
sugar
2 tablespoons (1½-pound) / 3 tablespoons (2-pound)
salt
3/4 teaspoon (1½-pound) / 1 teaspoon (2-pound)
active dry yeast or bread machine yeast
1½ teaspoons (1½-pound) / 2 teaspoons (2-pound)
mixed candied fruits and peels
1/3 cup (1½-pound) / 1/2 cup (2-pound)
Instructions
1
Step 1
Select the loaf size. Combine first 3 ingredients (raisins, orange juice, saffron); let stand 10 minutes.
2
Step 2
Add mixture and remaining ingredients except Glaze to machine according to manufacturer's directions. Select basic white bread cycle.
3
Step 3
Drizzle cooled loaf with Glaze.
