OCR Text |
Show Food Talk Recipes & Chatter by Fern Thomas Hi Neighbor! During Imperialist Russia, when Russian cooking and baking were lavish and world famous, a delightful cake called Koulitch was served in the Easter Season. Tall and towerlike - reminiscent of Eastern mosque towers these traditional yeast-raised cakes are pink frosted and sprinkled with nuts and served at tea with pretty candied fruits. Koulitch needs no special pans for baking, for they may be baked in any tall round tins from canned fruits or vegetables. Whether you're planning a tea or are looking for a special dessert for the Easter season, easy-to-make Koulitch is a conversation piece that provides tasty eating. KOULITCH cup milk H cup soft margarine or butter I tablespoon sugar 1i cup sugar f2 teaspoon salt 2 eggs 1 cups sifted enriched flour l cup raisins U cup warm, not hot, water 2 tablespoons chopped citron (lukewarm for compressed 2 tablespoons grated orange peel yeast) 1 teaspoon grated lemon peel 1 package or cake yeast, active dry or compressed 2 tablespoons fine bread crumbs Scald milk. Add 1 tablespoon sugar and V2 teaspoon salt. Pour this into a large mixing bowl and stir in 1 cup of the sifted flour. Measure water into a small bowl (warm, not hot, water for active dry yeast! lukewarm water for compressed yeast.) Sprinkle or crumble in yeast; stir until dissolved. Add to batter in the bowl. Cover the bowl. Let rise in a warm place, free from draft, until doubled in bulk, about 45 minutes. Cream the margarine or butter and V2 cup sugar. Beat eggs. Set aside 1 tablespoon of egg to brush the dough later. Blend the rest of the egg with the creamed mixture. Stir in remaining 3 cups flour, raisins, citron, orange and lemon peel. Combine this mixture with the yeast mixture Turn out on a floured board. Knead until smooth and elastic. Divide dough into 4 "equal parts and round each part into a ball. Place each ball in a separate well-greased, 1 pound can, like an empty baked bean, corned beef hash or salmon can The dough should fill each can abo.ut y2 full. Cover the cans with a cloth Let rise in a warm place, free from draft, until each has doubled in bulk. Brush tops with beaten egg. Sprinkle lightly with bread crumbs. Place the cans on a cookie sheet. Bake at 400 degrees F (moderate-hote oven) for 15 minutes. Reduce heat to 350 degree F (moderate oven) and bake for 35 to 40 minutes longer. Remove the Koulitch from the cans, . Cool on wire racks.' For an extra touch: decorate with confectioners' sugar icing tinted pink and sprinkle with chopped nuts. |