|
Koulich
In the older Russia Easter was a day of great feasting. On long
tables were placed roasted pig and sausages and sweet tarts. And
there was especially the Paskha of cheese and the Koulich, the
latter a bread so delicate that pillows were put about the pan in
which the dough was rising so that it would not fall; anxious
housewives kept husbands with heavy boots and frolicking children
out of the kitchen until the Koulich was safely out of the oven.
Deep in the top of this cake were formed the letters "X V", the
initials of the words meaning "Christ is risen."
1 cup white raisins
3 Tablespoons rum
1-1/2 yeast cakes
1/2 cup warm water
10 cups flour
1-1/2 cups scalded milk
7 eggs
1 cup sugar
3/4 pound butter
1 teaspoon salt
1 teaspoon saffron
Soak the raisins in the rum. Soak the yeast in the lukewarm water.
Mix 5 cups of the flour with the milk which has been cooled; combine
with the yeast and beat well. Allow to rise for three hours in a
warm place. Beat the yolks of 5 eggs with the sugar. Mix with the
batter. Melt the butter, mix with the salt and the raisins, and add
to the batter. Sift the rest of the flour with the saffron. Mix into
the batter and knead well. Bake in a pan that should be about 12
inches high (a lard pail will do). Brush with butter and set to rise
again till double in bulk. Brush top with egg yoke; bake in a 400�
F. oven for fifteen minutes and then reduce heat to 350� F. for
another forty-five minutes or until done. |
