Cottage Cheese Kulich with Almond Grits
Baking and Desserts | Russian cuisine
⏳ Time
2 hours + 10 hours
🥕 Ingredients
13
🍽️ Servings
8
Description
The recipe is adapted from a cookbook by Anna Smith titled 'Easter Delights'.
Ingredients
- Dry yeast - 0.4 oz
- Milk - 3 fl oz
- Sugar - 5.3 oz
- Wheat Flour - 17.6 oz
- 10% cream - 3 fl oz
- Chopped almonds - 1.8 oz
- Cottage cheese - 5.3 oz
- Chicken Egg - 2 pieces
- Butter - 3.5 oz
- Salt - ½ spoons
- Candied fruits - 5.3 oz
- Vanillin - 0 oz
- Vegetable Oil - to taste
Step by Step guide
Step 1
Take the butter out of the refrigerator in advance so that it becomes soft.
Step 2
For the starter, mix 2 teaspoons of sugar and the yeast in warm milk, then place the container in a plastic bag and put it in a warm place for 10-15 minutes until a frothy cap forms.
Step 3
Crush the almond flakes into coarse crumbs.
Step 4
Sift the flour with salt and vanilla sugar. Combine with almond meal.
Step 5
Blend the cottage cheese with the cream using an immersion blender until smooth.
Step 6
Whisk the eggs with the remaining sugar until thick and fluffy.
Step 7
Add the cottage cheese mixture to the egg and sugar mixture and beat well. Incorporate the melted butter and beat again. Gradually pour in the sponge and mix thoroughly.
Step 8
Add the flour to the liquid mixture and start kneading the dough first with a wooden spoon, then with your hands greased with vegetable oil. Knead for 15 minutes. The dough will be sticky. Do not add more flour!
Step 9
Place the kneaded dough in a bowl greased with vegetable oil. Cover with plastic wrap and refrigerate overnight.
Step 10
In the morning, knead the dough and leave it in a warm place for 1 to 1.5 hours until it doubles in size. Once the dough has risen, fold in the candied fruits that have been dusted with 0.5 teaspoon of flour.
Step 11
Fill the prepared molds halfway with the dough. Cover with plastic wrap and a towel, and place in a warm spot for 40 minutes. The dough should rise to completely fill the molds.
Step 12
Bake at 347°F for 40–45 minutes, or until a toothpick comes out clean.
Step 13
Leave the baked kulich in the oven with the door slightly ajar for 5 minutes, then remove and let them sit in the pans for 15 minutes. Carefully take them out of the pans and cool them on their sides on a towel, turning them occasionally.
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