Easter Recipes
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| Kulich - Russian Easter Bread
2-2 1/2 cups of flour
1/4 cup of sugar
1 teaspoon of salt
1 teaspoon of grated lemon peel
1 package of dry yeast
1/2 cup of milk
1/4 cup of water
2 tablespoons of margarine
1 egg
1/4 cup of chopped blanched almonds
1/4 cup of seedless raisins
2 tablespoons of citron, optional |
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In a large bowl mix 3/4 cup flour, sugar, salt, lemon peel and yeast. In a saucepan combine 1/2 cup milk, 1/4 cup water and margarine. Heat until liquids are warm and margarine is melted. Gradually add the dry ingredients and beat for 2 minutes. Transfer to bowl. Add 1 egg and 1/2 cup flour. Beat on high speed. Stir in enough flour to make soft, manageable dough. Turn out onto floured surface and knead until smooth (8-10 minutes). Place in a greased bowl; turn dough over to grease top. Cover loosely and let ir rise in a warm place until doubled in bulk. Punch down and knead in almonds and raisins and citron, if desired. Divide dough in half shape into balls. Press dough into two 1 pound greased coffee cans or place the 2 balls of dough on a greased cookie sheet. Cover with a tea towel and let rise to 2 times its bulk, about 1 hour. Meanwhile, preheat your oven to 350ºF. Bake at 350ºF.for 30-35 minutes. Cool and remove from cans. Frost with confectioners' sugar glaze and decorate with sprinkles. Serve with paska - a sweet, molded cheese spread. |
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