1800 Kulich



  • 6 lbs flour
  • 5 glasses milk
  • ½ glass yeast
  • 10 egg yolks
  • 5 eggs
  • 1 lb butter
  • 1 glass almonds
  • 2–3 teacups sugar
  • 1 teaspoon salt
  • ½ teaspoon cardamom, or ½ zolotnik or more saffron
  • 1 glass raisins
  • 2 eggs to paint the dough


Prepare a dough from 6 lbs flour, ½ glass good yeast, and 5 glasses milk heated to the temperature of milk fresh from the cow, or a little warmer. When the dough rises, add 10 egg yolks, 5 whole eggs, about 1 lb melted Finnish butter, 2–3 teacups sugar, 1 teaspoon salt, and [for flavoring] ½ teaspoon finely ground cardamom, 10 drops lemon or rose oil, or 1 lot vanilla drops. Add about 1 glass each raisins and almonds, saving some for decoration. Knead everything together and let rise. The dough must be rather thick so that it does not stick at all to the table. When the dough has thoroughly risen, light the oven. Punch down the dough, shape it into kuliches, and set them to rise in a warm place until the oven is completely ready. There is no need whatsoever to hurry to set the kuliches in the oven. Before baking, they need to rise fully, which can take rather a long time because of the heavy dough. After the kuliches have risen, paint them with an egg beaten with milk and decorate with raisins and whole or shredded almonds. Ah most everyone likes these kuliches; the dough is completely different from a bun dough (bulochnoe). Saffron kulich is made exactly the same, except the cardamom is omitted. For these proportions add ½ teaspoon saffron ground into a powder. Before using the saffron, wrap it well in paper so that it does not lose its fragrance and dry it out in a very warm oven. Mash with butter [when you use it]. More or less saffron may be added according to taste.