Russian Kulich

Step 1

Warm the milk to 110° F or just warm to touch. Mix in 1 Tbsp sugar and sprinkle the yeast on top. Set aside for 5 minutes for the yeast to activate. Melt the butter (it should be barely warm).

Step 2

Use a stand mixer or a spatula for the next steps.

Step 3

Place the activated yeast mix in the mixing bowl. Beat in the eggs one by one. Slowly add the melted butter and sugar while continuing to mix. Add 1C flour in batches. Keep stirring until all the flour is absorbed into the mix. Set aside covered for an hour to 2 until the mix looks visibly bulked up.

Step 4

By MachineSet the machine on stir (lowest setting) and add the salt, vanilla extract, and brandy followed by the remaining flour in batches. In about 2 minutes the mix will come together in one large mass. You may have to scrape the sides to help the process along. Once all the flour is absorbed increase to setting 1 (or the recommended setting for kneading) and knead for another 30 seconds to 1 minute. By now the dough should feel soft and smooth and not sticky.

Step 5

By HandUsing a spatula stir the remaining flour, salt, vanilla extract, and brandy into the sponge in batches. Once all the flour is added and absorbed into the sponge, knead by hand for 3 to 5 minutes until the dough feels soft and pliable. It will be sticky in the beginning, but as you knead the texture of the dough changes and it will become less sticky. If absolutely necessary add a couple of tablespoons of extra flour to make it easy to knead.

Step 6

Add the raisins, peels, and almond. Knead it in by hand until all the ingredients seem to have distributed evenly. Bring the dough together into a smooth mass. Cover the bowl tightly with a plastic wrap or wet kitchen towel and let rise for 2 hours or until the dough is more than doubled in volume.

Step 7

Use a spatula to stir and deflate the dough. Divide into 2 six-inch circular cake tins fitted with tall collars or similar pans (Notes). Lightly cover the tins and set them aside for 30 to 45 minutes until the dough has risen by about an inch.

Step 8

Place the oven rack in the center. Preheat the oven to 350°F. Bake the loaves for 30 to 35 minutes until the tops are golden. Since it is an enriched dough the internal temperature should be 190°F. So if the tops are browning faster reduce the oven temperature to 325°F. (Notes)

Step 9

Remove the loaves from the oven and let them cool in the pans for 10 minutes. Transfer to a cooling rack and let them cool completely.

Step 10

Mix the icing sugar with lemon juice to make a loose paste. Spread the paste over the tops of the cooled cake. Scatter the sprinkles on top. Slice and serve.