The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Chicken stir-fried with holy basil and chilli

Footy food recipes

What's a footy match without a meat pie or sausage roll to keep your energy up while you cheer on the home team? Here's our starting line-up of footy-friendly snacks.

Saffron kulich with candied lemon glaze


This Russian Easter bread is traditionally baked in a tall deep tin, but we've opted to braid it instead. The candied lemon glaze is a twist on tradition. In Russia, kulich is served with pashka, a sweetened fresh curd cheese.

You'll need

7 gm (1 sachet) dried yeast ½ tbsp caster sugar 140 ml lukewarm milk 40 gm golden raisins 30 ml dark rum Pinch saffron threads Scraped seeds of 1 vanilla bean 4 egg yolks, at room temperature 360 gm plain flour 100 gm pure icing sugar, sieved 30 gm natural almonds, coarsely chopped 30 gm candied orange or cedro, diced 100 gm softened butter, coarsely chopped For brushing: eggwash   Candied lemon glaze 220 gm caster sugar Thinly peeled rind and juice of 2 lemons 260 gm pure icing sugar

Method

  • 01
  • Combine yeast, sugar and 100ml milk in a small bowl, stirring to dissolve, then stand in a warm place until foamy (5-10 minutes).
  • 02
  • Meanwhile, combine raisins and rum in a small saucepan and stir over low heat until raisins are plump (4-5 minutes), strain liquid into a bowl (reserve raisins), then add saffron, vanilla seeds, yolks and remaining milk to rum, whisking to combine.
  • 03
  • Combine flour, icing sugar, almonds, candied orange and 1 tsp salt in a large bowl, make a well in the centre, add yeast mixture, rum mixture and reserved raisins. Stir to combine, add butter and mix with your hands to combine. Turn onto a well floured surface, knead until smooth, dusting with extra flour if dough is too sticky (5-6 minutes). Place in a lightly buttered bowl, cover and stand in a warm place until doubled in size (1-1½ hours).
  • 04
  • Divide dough into two, roll each piece into a 50cm-long cylinder. Twist two cylinders together, join ends to form a ring shape, place on a baking tray lined with baking paper. Cover with a tea towel and stand until risen (35-40 minutes).
  • 05
  • Meanwhile, preheat oven to 120C. Brush kulich with eggwash, bake for 15 minutes, increase oven to 180C and bake until golden and an inserted skewer withdraws clean (25-30 minutes), then cool on a wire rack.
  • 06
  • Meanwhile, for candied lemon glaze, combine caster sugar and 165ml water in a small saucepan over medium-high heat and stir until sugar dissolves. Add lemon rind, reduce heat to medium and simmer until rind is tender (5-6 minutes; brush down sides of pan with a wet pastry brush if sugar crystals form), then strain, reserving syrup and rind separately. Place icing sugar in a bowl, add lemon juice and 80ml reserved syrup and stir until smooth and of drizzling consistency (add a little hot water to thin, if necessary). Spoon immediately over kulich, allowing icing to drizzle down sides, scatter with candied lemon rind and stand until set. Kulich is best eaten on day of making.

At A Glance

  • Serves 10 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

Featured in

Apr 2010

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Banana recipes

recipes

Balsamic caramel figs with ricotta mousse

Cheesecake recipes

recipes

Cognac and hazelnut affogato

Autumn dessert recipes

recipes

Crepes with honeyed oranges

Kourabiedes

recipes

Strawberry recipes

Pain perdu with pan-fried figs and spiced cream

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×