Kulich

Tags: made, Polish, cake, Easter, bread
Edited: 2017/04/30
A deliciously light Polish bread-cake, traditionally eaten at Easter with pashka. There are few experiences in the kitchen more appealing than taking a perfectly cooked kulich out of the oven.
See also Mrs Todorovic's version.
. 15 steps
225g strong flour sift   Make a well in the centre of the flour, pour in liquid, draw in, beat well. Dust with flour, cover with a damp tea towel, leave in a warm place 30 minutes or until bubbling and doubled in bulk. Place in buttered bowl, lightly butter surface, cover with a damp towel. Leave in a warm place 1 1/2 hours or until doubled in bulk. Knead briefly. Wrap securely in clingfilm and plastic bags, refrigerate. After an hour, punch down. Refrigerate overnight.

Reknead briefly. Place in butterd bundt tin, brush with egg, leave in a warm place 40 minutes or until doubled in bulk.

Brush again with egg. Bake in hot oven 30–40 minutes or until the tin sounds hollow when tapped. It may be unmoulded and put back in the oven to ensure thorough cooking. Leave on a wire rack to cool.
50ml water warm mix and allow to rise in a warm place 10 minutes or until bubbly Mix
2 1/4 teaspoons dried yeast
1 tablespoon sugar
135ml milk warm until just warm to the touch
1/2 lemon's rind grated   beat   Beat dough briefly. Mix in egg mixture. Gradually add flour, kneading by lifting up dough in bowl and throwing it down until smooth and elastic.
1/2 teaspoon salt
27g castor sugar
1 egg
75g butter melt, cool mix
225g strong flour (or as necessary) sift
1/2 egg lightly beaten