Kulich bread
Gözleme
Anatolian flatbread
- 500 GRAM FLOUR
- 1 TSP YEAST
- 2 EGGS
- 1 CUP EVAPORATED MILK
- 1 TSP SALT
- 50 GRAM WALNUTS, chopped
- 50 GRAM SUGAR
- 100 GRAM RAISINS
- RIND FROM 1 ORANGE
- 1 TSP VANILLA SUGAR
- 1 1/2 CUP FLOUR
- 1 1/2 TBSP OLIVE OIL
- 1/2 TSP SALT
Mix flour, yeast, eggs, sugar, vanilla sugar, evaporated milk and salt and knead for 10 minutes. Ass raisins, orange rind and walnuts and knead 2 minutes more. Allow the dough to rise one hour. Put it in a greased bread pan and let it rise one hour more. Bake it for 40 minutes in the oven at 200 degrees Celsius.
This is a traditional bread for Russian (Orthodox) Easter. It is often decorated with icing and colored flowers and the letters "XB" which stands for "Christ has risen" in Russian. I baked the simple square Worldcook version, while practicing my slowly fading Russian language knowledge. S prazdnikom!
Mix all ingredients and add 1/2 cup of water, knead for 5 minutes and allow the dough to rest for half an hour. Divide it into 6 balls and roll these out as thin as possible. Bake them brown on both sides on a griddle or in a frying pan.
This is a recipe from the Central Anatolian region in Turkey. The word is derived from the Turkish word göz, which means eye.
Click
for Worldcook's recipe page