Russian Easter Bread with Poppy Seeds and Sour Cream – Kulich s Makom

Very good, sweet, fragrant, soft and rich cake. Really – very tasty. Make it for Easter breakfast or for any other day, it’s really good toasted. Easy to make.

Russian Easter Bread with Poppy Seeds and Sour Cream – Kulich s Makom

For two (or one, very high) kulich:

1/2 cup warm milk (I used almond unsweetened milk)
1 tsp. dry yeast (I used fresh yeast, about 15 gram)
1/2 cup sugar
4 tbsp. unsalted butter, melted
2 tbsp. sour cream
2 eggs room temperature (I used liquid “better-n-eggs”, 4 oz.)
1 tsp. vanilla extract
1/4 tsp. ground cardamom
1/3 tsp. cinnamon
1/2 tsp. lemon peel
1/2 tsp. salt
2 tbsp. poppy seeds (not filling)
2 1/2 cups all-purpose flour, sift after measured

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Dissolve yeast and 1 teaspoon sugar in a small quantity of warm (160F) milk. As soon as the yeast mixture rises, add milk, eggs, salt and sugar, vanilla extract, lemon peel, cardamom, melted butter and sour cream. Mix well. Then pour in flour and poppy seeds and beat about 5 minutes more.

Line the sides and bottom of juice or coffee can with greased parchment  paper, making sure for the paper is at least one and a half the height of the can. Divide dough and put in molds. Cover with a clean towel and leave to rise in the mold. Rising usually takes 2-3 hours, but if your yeast is fresh it’s ready in 1 hour.

Preheat oven in 350 F. Spray some water into oven side to make steam.

Carefully put cakes in oven and bake until light brown about 45 minutes. Don’t open the oven often. But if top of cakes is getting dark, cover it with foil to prevent from burning. Check the readiness with a wooden stick. If the stick is clean, the cake is ready.

Let the Kuliches cool a little in their molds, very carefully take them out and put on a wire rack on side (!) to completely cool.

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Whole Kulich (without glaze) is about 2093 calories

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2 Responses to “Russian Easter Bread with Poppy Seeds and Sour Cream – Kulich s Makom”

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