No. 3086 — Kulich with Raisins and Candied Orange
English historical translation of Molokhovets recipe No. 3086 from the 1901 Russian cookbook, retaining original methods and measures.
Make a sponge with the milk, yeast mixture and half the flour. Once risen, knead in the other ingredients, working until the dough comes away from the bowl. Fold in the whipped whites and raisins, knead again and let rise.
Shape the kulich; after it rises, brush with egg, sprinkle with shredded almonds and pounded rusks, then bake. When removed from the oven, sprinkle with aromatic sugar (see recipe No. 3055 and the general note). The butter and yolks must first be beaten pale with the sugar.
The ingredient list calls for 5 pounds flour, 10 eggs, ½ pound butter, about ½ glass yeast mixture, 1 teaspoon cinnamon or 30 cardamom seeds, ½–1 pound (1–2 glasses) sugar, 1½ glasses mixed raisins, thin slices of candied orange, 4 glasses milk and salt.
These amounts make a kulich approximately 9–10 vershoks across.
To provide
5 pounds flour; 10 eggs. ½ pound butter; about ½ glass yeast mixture. 1 teaspoon cinnamon or 30 cardamom seeds. ½–1 pound sugar, or 1–2 glasses. | 1½ glasses mixed raisins. Candied orange cut into thin slices. 4 glasses milk. Salt. |