Kulich
A deliciously light Polish bread-cake, traditionally eaten at Easter with pashka.
Festive Baking in Germany, Austria and Switzerland
1 lb 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 bundt tin, lightly butter top, cover with damp tea towel and leave in warm place 1 1/2 hours or until doubled in bulk. Cook in moderately hot oven until done. When ready, the tin should sound hollow when tapped. It may be unmoulded and put back in the oven to ensure thorough cooking.
1 1/2 oz fresh yeast Mash together, leave 5 minutes or until liquid and bubbling. Mix
2 tablespoons sugar
1/2 pt milk Heat until just warm
1 lemon 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 teaspoon salt  
2 1/4 oz castor sugar  
2 eggs  
5 oz butter melt, cool   mix
1 lb flour (or as necessary) sift
There are few experiences in the kitchen more appealing than taking a perfectly cooked kulich out of the oven.