VOLUME 1 - Kilimanjaro Foods

Kulich
24 Servings
1/3 c raisins,golden
3 T rum
1/2 c sugar
1 pk active dry yeast(1/4 oz)
1/2 c water,warm(105-115')
6 T butter,softened(3/4 stick)
eggs
T vanilla
T milk,powdered
3/4 t salt
1/8 t saffron,ground (optional)
3/4 c flour,all-purpose
1/4 c almonds,slivered
1/4 c orange peel,chopped,candied
SUGAR GLAZE ====================
1 c confectioners' sugar
reserved soaking rum
t lemon juice
1 t water
Soak raisins in rum for at least 30 or overnight.
Combine 1/2 teaspoon sugar along with yeast and water in
small bowl. Let stand until foamy, about 5 minutes.
Beat together remaining sugar, butter, eggs, vanilla, powdered
milk, salt and saffron, if using, and yeast mixture in large bowl
with mixer until blended. Add 2 cups of the flour and 1 tablespoon
of soaking rum, beating for 2 minutes at high speed.
Drain raisins and reserve rum for glaze. Stir raisins, almonds and
orange peel into dough with wooden spoon. Stir in enough of
remaining