No. 3085 — Kulich or Chocolate Sweet Bread
English historical translation of Molokhovets recipe No. 3085 from the 1901 Russian cookbook, retaining original methods and measures.
Mix ½ glass water, 3–4 zolotniks dry yeast and 1½ glasses flour and leave to rise. Beat well with a wooden spatula and add 16 yolks beaten pale with 2 glasses sugar.
Stir in 1 pound (3 glasses) peeled, grated almonds, ⅛–¼ pound grated chocolate, ¾ glass rum, ½ glass red wine, ¼ glass dried rye rusks, ¼ glass finely chopped candied orange, 1 teaspoon cinnamon, ½–1 teaspoon cloves and the juice of 1 lemon.
Beat thoroughly, allow to rise and beat once again. Gradually fold in 12 whipped whites, sifting in extra fine flour if needed so that the dough is not too thin.
Pour into a buttered paper mould sprinkled with breadcrumbs and immediately bake for 1–1½ hours. When cooled, coat with chocolate icing.
For six people the source's reduced list calls for ¼ glass water, 3–4 zolotniks yeast, ¾ glass flour, 1 glass sugar, 8 yolks, 6 whites, 1½ glasses almonds, ⅛ pound chocolate, ⅜ glass rum, ¾ glass red wine, ¼ glass rye rusks, ⅛ glass candied orange, ½ teaspoon cinnamon, ¼ teaspoon cloves, juice of ½ lemon, 1 tablespoon butter, ⅛ glass breadcrumbs and chocolate icing.
To provide
For six people: ¼ glass water; 3–4 zolotniks yeast. ¾ glass flour; 1 glass sugar. 8 yolks and 6 whites. 1½ glasses almonds. ⅛ pound chocolate; ⅜ glass rum. ¾ glass red wine. | ¼ glass dark rye breadcrumbs. ⅛ glass candied orange; ½ teaspoon cinnamon; ¼ teaspoon cloves; juice of ½ lemon. 1 tablespoon butter; ⅛ glass breadcrumbs. For chocolate icing. |