Russian Coffee Can Cake (Kulich)

"This is a sightly less complicated take on the traditional Russian Coffee cake. It does still require mulitple risings. It's baked in a coffee can to make a great presentation. There is also a lemon icing that goes on top.This recipe requires 2, 1lb coffee cans."
photo by a user photo by a user
Ready In:
3hrs 45mins
2 loaves




  • Dissolve the yeast in the water.
  • Stir in the next four ingredients, 2 1/2 cups of the flour, the almonds, raisins and vanilla.
  • Beat until smooth then add in enough of the remaining flour to make dough easy to handle.
  • Turn dough onto a floured board or counter and knead for about 5 minutes until smooth and elastic.
  • Place the dough into a greased bowl, turn to coat.
  • Cover with a clean towel and let rise in a warm place until doubled in size, about 2 hours.
  • Punch down dough and let rse again until almost doubled, about 40 minutes.
  • Divide dough in half and roll each half into a well rounded bun shape.
  • Place each bun in a well greased 1 lb coffee can.
  • Cover and let rise until the dough starts to puff up over the top of the cans, about 45 minutes.
  • Bake at 375 degrees on a low rack in the center of the oven for 45 minutes or until brown.
  • Let cool slightly then remove from cans.
  • Mix together all of the icing ingredients and pour over the cakes letting some run down the sides.

Questions & Replies

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  1. Rebecca K.
    Could this be made in a Bundt pan rather than coffee cans?


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<p>I am a trained chef, but my career has taken a back seat to my family and my sanity. I do work part time as a pastry chef/prep cook/expo at a small restaurant. It's really nice to work part time and do something I love.</p> <p>I have a&nbsp;five year old son, a newborn baby girl (as of 2013)&nbsp;and have been married for&nbsp;8 years. <br /><br /><br /></p>
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