Almond-glazed tall breads (kulich)

Traditionally, this towering Russian bread is baked in disused coffee or fruit cans; the white icing symbolising snow atop a church dome.

Credit: Derek Swalwell

• makes

  4

• prep

  35 minutes

• cook

  20 minutes

• difficulty

  Mid

You’ll need 4 x 11cm-deep, 10cm round pans for this recipe. Alternatively, use any small pans, and adjust the baking time.

Ingredients

• 250 ml (1 cup) milk, warmed
• 1½ x 7 g yeast sachets
• 800 g (5⅓ cups) plain flour
• 165 g (¾ cups) caster sugar
• 200 g (1⅓ cups) golden raisins (see Note)
• 100 g candied orange peel (see Note), roughly chopped
• 2 tsp ground cardamom
• 6 egg yolks, plus 1 egg, lightly beaten
• 120 g unsalted butter, softened, roughly chopped
• Candied orange slices (see Note) and toasted flaked almonds, to serve

Almond glaze

• 160 g (1 cup) pure icing sugar, sieved
• 1 tsp almond essence

Resting time 2 hours 30 minutes

Cooling time 30 minutes

Instructions

Place milk, yeast, 1 tbsp flour and 1 tbsp sugar in a bowl, stir to combine and set aside in a warm, draught-free place for 3 minutes or until mixture bubbles. Place raisins, orange peel, cardamom, remaining 785 g flour and 145 g sugar, and 1 tsp salt in the bowl of an electric mixer fitted with a dough hook. Stir to combine. Add milk mixture and 6 egg yolks, then knead until mixture starts to come together. With the motor running, add butter, 1 piece at a time, and knead for 7 minutes or until mixture forms a smooth dough. Place dough in a greased bowl, cover with plastic wrap and set aside in a warm draught-free place for 1½ hours or until dough doubles in size.

Grease pans and line with baking paper. Punch down dough, divide into 4 portions and shape into balls. Place in prepared pans, cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

Preheat oven to 180°C. Brush dough with eggwash and bake for 20 minutes or until golden. Allow to cool slightly, then turn out onto a wire rack and cool completely.

Meanwhile, to make almond glaze, whisk icing sugar, almond essence and 2 tsp water in a bowl until a smooth, drizzling consistency; add a little extra water, if necessary.

Spoon icing over breads and allow to set slightly. Top with candied orange slices and serve scattered with almonds.

Notes

• Golden raisins are larger and lighter in colour than dark raisins and available from select delis and supermarkets.

• Candied orange peel and slices are from specialist food shops.

Photography Derek Swalwell

As seen in Feast magazine, May 2014, Issue 31. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

You’ll need 4 x 11cm-deep, 10cm round pans for this recipe. Alternatively, use any small pans, and adjust the baking time.