Polish: Kulich 01 by Recipe Cottage

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	Kulich 01

		KULICH (Easter Sweet Bread with Raisins and Almonds) 1/4 oz. package active dry yeast 1/2 cup plus 1 tsp. granulated sugar 1/2 cup milk 1 tbsp. dark rum small pinch crumbled Spanish Saffron threads 4 cups all-purpose flour 1/2 cup unsalted butter, melted and cooled 2 large whole eggs 2 large egg yolks 1 tsp. salt 1/3 cup golden raisins 1/3 cup sliced almonds, lightly toasted 1 cup confectioner's sugar 2 tsp. fresh lemon juice 1/8 tsp. almond extract Proof the yeast in a large bowl with 1 tsp. of the granulated sugar in 1/4 cup lukewarm water for 10 minutes, or until it's foamy. While the yeast is proofing, in a small saucepan scald the milk over moderate heat, stir in the rum and the saffron, and let the mixture cool to lukewarm. Add the milk mixture to the yeast mixture with the remaining half cup of granulated and one cup of the flour. Blend the sponge well and let it rise in a warm place, covered with plastic wrap, for at least an hour. Stir in the butter, the whole eggs, the yolks, the salt, the raisins, the almonds and the 2 cups of the remaining flour, or enough flour to form a dough. Turn the dough out onto a floured surface and knead it, kneading in enough of the rest of the flour to keep it from sticking, for eight to ten minutes, or until it's smooth and elastic and has developed a sheen. Put the dough into a buttered bowl, turn it to coat it all over with the butter, and let it rise, covered with plastic wrap, in a warm place for an hour and a half or until it's doubled in bulk. While the dough is rising, butter the inside of a 2-pound coffee can and line the sides with a sheet of wax paper. Cut a circle of wax paper and place it in the bottom of the can. Cut the wax paper which extends beyond the can into strips and fold the strips over the outside of the can. Punch down the dough and knead it 3 or 4 times, and put it in the can. Let the dough rise, covered with a kitchen towel instead of the plastic wrap, in a warm place, for 45 minutes to an hour. Or until it has risen to the top of the can. Bake the kulich in a pre-heated 400 degree oven for 15 minutes, reduce the heat to 350 degrees and continue to bake for another 30 to 35 minutes, or until it sounds hollow with a thunk when tapped. Turn the kulich out carefull* onto a rack, and let it cool - upright, not on its side. The kulich may be prepared a day in advance and kept tightly wrapped and chilled. Good Friday or Holy Saturday are the traditional days to make it, and it isn't eaten until immediately after the Sunrise Resurrection service when it, along with the pascha and other foods are the first eaten from the newly-blessed foods in the baskets folks bring to church specifically to be blessed. Whisk together the confectioner's sugar (sifted) the lemon juice, the almond extract and 2 teaspoons of water (or enough to make a pourable glaze) in a bowl. Set the kulich on a plate and drizzle the glaze over it, letting the glaze drip down the sides. Let the kulich stand until the glaze has hardened and then transfer it to a serving plate. Serve this with freshly-brewed coffee.