The 1901 Cookbook Archive
No. 3089 — Polish Kulich
English historical translation of Molokhovets recipe No. 3089 from the 1901 Russian cookbook, retaining original methods and measures.
Mix 1 glass hot butter and 2 glasses hot cream with 2 handfuls fine wheat flour. When cool, beat in 1 whole egg and add 1 glass good yeast mixture.
After the dough rises, add 8 yolks beaten pale with 2 glasses sugar and the remaining flour. Knead thoroughly and leave to rise for 2 hours.
Beat the dough vigorously by hand, keeping it fairly loose, then transfer to a buttered and breadcrumb-coated mould. Let rise and bake, taking care not to shake the kulich when placing it in the oven.
Historical editorial note: The original does not state the total amount of flour; no quantity has been supplied by conjecture.
Original source: Read Russian recipe No. 3089. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.