russian "kulich" recipe low fat version
this is a traditional russian easter bread here's my low fat version of my grandma katrina's recipe enjoy!
- 1 pkg. active dry yeast
- 1/4 cup warm water
- 1/4 cup low fat margarine, softened
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 cup milk, scalded
- 2 1/4 cups all purpose flour
- 1 egg, slightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom
- 1/4 cup chopped candied red cherries
- 1/4 cup chopped candied green cherries
- 2 tablespoons chopped toasted almonds
- 3/4 cup confectioners sugar
- 4 teaspoons milk
Level of difficulty Average
Cost Average budget
Soften yeast in the warm water.
Put butter, sugar, and salt into a bowl; add the scalded milk and stir until butter is melted.
Cool to lukewarm.
Beat 1/2 cup of the flour into milk mixture.
Stir in the yeast, then beat in egg, extract, and cardamom.
Add remaining flour gradually, beating thoroughly after each addition.
Cover; let rise in a warm place until doubled, 1 1/2 to 2 hours.
Punch down dough; let rise again until almost doubled, 30 to 45 minutes.
Turn dough onto a lightly floured surface.
Dis tribute cherries and almonds evenly over dough; knead about 15 times.
Shape dough into a ball and put into a well-greased 1-pound coffee can.
Cover; let rise again until doubled, 30 to 40 minutes.
Place can on a baking sheet, if desired.
Bake at 350°F 45 minutes, or until bread is well browned.
Cool in can 10 to 15 minutes, then turn out onto a wire rack to cool completely.
Blend the confectioners' sugar and milk until smooth.
Spoon icing over Kulich and allow it to drip down sides. I like to add a sprinkle of lemon zest!
You'll also love
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.