Creamy Kulich with Candied Fruits and Dried Cherries

Baking and Desserts | Russian cuisine

⏳ Time

9 hours

🥕 Ingredients

🍽️ Servings

Description

Creamy kulich with candied fruits and dried cherries

Ingredients

Wheat Flour - 22.9 oz
33% Cream - 10 fl oz
Dry yeast - 1.4 oz
Sugar - 8.5 oz
Salt - 0.2 oz
Whole egg - 5.6 oz
Butter - 7.1 oz
Vanilla salt - 1 piece
Candied fruits - 7.1 oz
Light Raisins, Seedless - 3.5 oz
Ground dried cherries - 3.5 oz
Water - 0 fl oz
Liquid Glucose - 0.4 oz

Step by Step guide

Step 1

For the sponge: mix 150 g of flour, 150 ml of cream, and 6 g of fresh yeast and let it sit for 3 hours at 77°F.

Step 2

For the dough: combine the sponge, remaining flour, cream, 70 g of sugar, and salt (it's easier to do this in a dough mixer or food processor with a dough hook), knead the dough while gradually adding the yolks. The dough should become homogeneous. If the dough is difficult to knead, you can add a little cream. Then, add another 120 g of sugar and room temperature butter in small portions. Add the yeast and knead for another 2 minutes.

Step 3

Gently fold in the candied fruits, raisins, and cherries into the prepared dough, and let it rest for 1 hour at room temperature.

Step 4

Knead the dough again by hand and divide it into molds. The dough should fill only half of the mold. Leave it for 3 hours — during this time, the dough should increase 2 to 2.5 times.

Step 5

Bake for 45 to 60 minutes at 320°F. If you have a kitchen thermometer, check the internal temperature before removing the kulich from the oven — it should be 205°F or higher.

Step 6

Cover the finished kulich with a clean towel and let them cool completely.

Step 7

For the sugar glaze: mix 50 g of sugar, water, and glucose, heat it, bring to a boil, then let it sit for 5 hours, after which blend it with an immersion blender until smooth and coat the cooled kulich. You can decorate the kulich with nuts and candied fruits on top.