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Russian Kulich

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :222


5 cups all-purpose flour (5 to 5 1/2 cups)
1/2 cup sugar
2 packages Fleischmann's? Active Dry or Rapid Rise
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine
2 eggs -- at room temperature
3/4 cup chopped, blanched almonds -- toasted
1/2 cup chopped candied orange or lemon peel or

2 cups confectioners' sugar
2 tablespoons milk (2 to 3 tablespoons)
1/2 teaspoon almond extract


In large bowl, thoroughly mix 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120? to 130?F). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. Stir in almonds, candied fruit and enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough. Let rest on floured surface 10 minutes. Proceed with recipe.)

Punch dough down. Divide dough into 3 equal pieces. Shape each into ball; place in 3 greased 14 to 16-ounce coffee cans. Or, divide dough into 8 pieces, shape into balls and place in 8 greased 11-ounce soup cans. Cover; let rise until doubled in size, about 45 minutes (small cans) or 1 hour (large cans).

Bake at 350?F for 30 minutes (small cans) or 35 minutes (large cans) or until done. If needed, cover tops with foil during last 10 minutes to prevent excess browning. Remove loaves from cans and place on their sides on wire racks to cool. Top with Almond Frosting. Makes 3 large or 8 small loaves. ++++++++++++++++++++

Almond Frosting: Combine 2 cups confectioners' sugar, 2 to 3 tablespoons milk and 1/2 teaspoon almond extract; beat with fork until smooth.

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