Kulich Coffee Can Easter Bread
From mystic_river1 16 years ago
- 50 minutes to make
- Serves 8
The raisins and currants give this bread a super taste to go with your breakfast or after supper coffee'.To serve cut off the top and place in the center of a plate. Slice cake and place decoratively around the top.
Ingredients
- 2 1/2 C flour shopping list
- 1/4 C sugar shopping list
- 1/2 tsp. salt shopping list
- 1 1/2 T yeast shopping list
- 1/2 C milk shopping list
- 1/4 C butter shopping list
- 1 egg shopping list
- 2 egg yolks shopping list
- 1 tsp. grated lemon zest shopping list
- 1/4 C raisins shopping list
- 1/4 C currants shopping list
- scant 1/4 C sherry (preferably a sweet or cream sherry) shopping list
- 1/4 C slivered almonds shopping list
- glaze shopping list
- 1/2 C confectioner's sugar shopping list
- 1 1/2 tsp. milk shopping list
How to make it
- Butter a 2-lb. Coffee can. Fold a doubled sheet of aluminum foil around the top of the can to extend it about 2 inches.
- Soak currants and raisins in sherry for about 1/2 hour before beginning dough.
- Combine yeast, 1 cup flour, sugar and salt in a large bowl of an electric mixer. Heat milk and butter until butter is melted and mixture is very warm (about 115° on a candy thermometer). Pour milk mixture into dry ingredients with mixer slowly running, then beat until smooth. Beat in eggs, egg yolks and lemon zest. Gradually add remaining flour, beating well after each addition. Beat in almonds and sherry soaked raisins and currants. Knead until smooth and satiny. Place in a lightly greased bowl, cover with a clean kitchen towel and let rise in a warm, draft free place until doubled in size, about 1 1/2 hours.
- Pre-heat oven to 350° F.
- Turn dough onto lightly floured surface and knead a few times. Shape dough into a ball and place in greased 2 pound coffee can. Loosely cover top of can with plastic wrap or foil and let rise in a warm place until doubled in size, or until dough almost reaches the top of the can .
- Bake for about 50 minutes or until a skewer inserted into the center of the loaf comes out clean and the loaf sounds hollow when thumped.
- Let cool in pan on a wire rack, remove from can after about 10 minutes and let cool completely.
- To mix glaze,
- blend confectioner's sugar and milk until smooth.
- Spread glaze over top, letting it drizzle down the sides.
The Rating
Reviewed by 6 people-
This I like. Thank you. I also love baking in cans.
cherihannah
in Shickshinny loved it
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This is definately a keeper for moi! :) Excellent!
noir
in Boston loved it
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This looks great, kind of reminds me of panettone... will have to try this!
jo_jo_ba
in Oshawa loved it
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