-
1
Dissolve yeast in 1/2 cup warm water.
-
2
Let it rest for 15 minutes.
-
3
Scald the milk.
-
4
Combine 1 cup sugar and 1 1/2 cups flour, and pour in hot milk, stirring until the mixture acquires the texture of sour cream.
-
5
If it is too thick add an extra 1/2 cup milk.
-
6
Allow mixture to cool slightly and add yeast.
-
7
Beat egg yolks with remaining suagr until light.
-
8
Add melted butter to yeast mixture, and then egg yolks with sugar.
-
9
Gradually beat in the remaining flour.
-
10
The dough will be soft, elastic, and should not stick to hands.
-
11
Add candied fruit, raisins, almonds, rum, vanilla, lemon peel and salt, and knead very well, about 30 minutes.
-
12
Allow dough to rise for at least 3 hours in a warm place, free from drafts, covered by a kitchen towel.
-
13
After the dough has risen, place in greased and floured kulich tins or coffee cans.
-
14
(Greased tins may be lined with greased brown paper.)
-
15
Be sure not to fill the tin or can more than 1/3 full.
-
16
Allow the kulich to rise another 30 - 45 minutes.
-
17
Bake for about 1 - 1 1/2 hours at 250 to 300 degrees until puffed and golden.
