A traditional Easter bread, the dough is made with egg and butter. Once cooked, this kulich are decorated with icing, orange and cardamon.
½ cup currants
⅓ cup mixed peel
¼ cup orange liqueur
1 quantity basic sweet dough
1 tsp cardamom
1 tbsp finely grated orange zest
1¼ cups icing sugar
1 tbsp orange juice
2 tsp orange liqueur, extra
1 tbsp mixed peel, extra
Combine currants, mixed peel and liqueur in a small bowl. Cover and set aside 2 hours.
Proceed with basic sweet dough, adding cardamom and orange zest to flour. Knead currant mixture into dough after five minutes of kneading.
Preheat oven to 200°C. Grease a terracotta pot (base 13.5cm, top 19cm, height 15cm) or cylindrical mould such as a billy can or large fruit tin of 3 litre-capacity. Line base and sides with paper. Place dough in prepared pan. Cover and set aside in a warm place 1 hour or until almost doubled in size.
Bake for 20 minutes. Reduce heat to 180°C. Bake a further 1 hour 10 minutes or until golden and cooked through (if using a billy can or tin can cooking time will be much less than if using a terracotta pot). Cover with foil if dough browns too much. Transfer to a wire rack to cool completely. To make icing, combine icing sugar, orange juice and liqueur. Mix to a thick paste. Pour over kulich. Sprinkle with extra mixed peel. Serve.