Airy Kulich
Baking and Desserts | Russian cuisine
⏳ Time
9 hours
🥕 Ingredients
10
🍽️ Servings
14
Description
Airy Kulich
Ingredients
- Milk - 1 qt
- Wheat Flour - 6 lbs
- Chocolate eggs - 12 pieces
- Margarine - 14.1 oz
- Sugar - 21.2 oz
- Ground Nutmeg - a pinch
- Ground Cinnamon - a pinch
- Dry yeast - 7.1 oz
- Raisins - 14.1 oz
- Salt - a pinch
Step by Step guide
Step 1
Prepare the raisins. Pour boiling water over them and let sit for 5 minutes. Drain the water and spread them on a towel or napkin to dry.
Step 2
Prepare the sponge. Slightly warm the milk (35–104°F), dissolve the yeast in it. Add 1 kg of flour and mix well. Place in a warm spot and cover with a towel. The sponge should double in size (this will take about 40 minutes). Avoid drafts; it's best to prepare the sponge in the oven, heated to 35–104°F, and keep the dough there while it rises.
Step 3
Meanwhile, separate the egg whites from the yolks. Whisk the yolks with sugar and vanilla sugar until pale. Add ground nutmeg and cinnamon to the whisked yolks. Beat the egg whites with a pinch of salt until stiff peaks form.
Step 4
Wait until the sponge has risen at least three times its original size.
Step 5
Add the whisked yolks to the sponge and mix thoroughly.
Step 6
Add melted margarine to the mixture and mix well.
Step 7
Gradually fold in the beaten egg whites.
Step 8
Slowly incorporate the remaining flour into the mixture, sifting it beforehand and mixing thoroughly. The amount of flour may vary from what is indicated.
Step 9
Place the dough in a large pot, lightly sprinkle with flour, and return it to the oven. Allow the dough to rise well (about 1 hour).
Step 10
Remove the dough from the oven and add the raisins. Knead the dough well and return it to the oven to rise again.
Step 11
Take the dough out of the oven and preheat the oven to 212°F!
Step 12
While the dough is rising, prepare the baking pans. Do not grease the sides of the pans, just the bottom.
Step 13
Place the dough on the table, divide it into portions, roughly according to the number of pans. Gently shape each piece of dough into a ball and carefully place it in the pan, filling it about halfway. Place the pans on a baking sheet and cover with a napkin. After 10–15 minutes, the dough will rise twice its size, and you can place it in the oven preheated to 212°F. Bake the kulich for 10 minutes at this temperature.
Step 14
Then increase the oven temperature to 180–374°F and bake until done, which means until a toothpick comes out clean. It took 25 minutes for the small pan, while the larger ones took about 35–40 minutes.
Step 15
Decorate with icing after cooling.
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