Easter Kulich

⏳ Time

1 hour + 1 day

🥕 Ingredients

🍽️ Servings

Description

A classic recipe to start mastering the art of making kulich. This recipe is not simple; it involves many steps and will require time and patience, but the result will be a perfect kulich—light yet dense, sweet with a hint of citrus, golden-brown, and sunny. The key is to find good saffron—remember, it shouldn't be cheap. Look for saffron sourced from Iran. Kulich is complex but incredibly delicious.

Ingredients

Vanilla salt - 0 oz
Nutmeg - 1 tablespoon
Light Raisins, Seedless - 5 oz
Cardamom - 1 tablespoon
Whole egg - 6 pieces
Butter - 10 oz
Saffron - a pinch
Sugar - 2 glasses
Candied fruits - 5 oz
Egg white - 6 pieces
Dry yeast - 0 oz
Milk - 2 glasses
Wheat Flour - 0 lbs
Ocean salt - ¾ spoons
Citrus Zest Mix - 1 tablespoon
Powdered Sugar - 20 oz
Meyer Lemon Juice - 2 spoons

Step by Step guide

Step 1

A day before preparing the Kulich, prepare the saffron water: pour a pinch of saffron with 10 ml of boiling water, stir, and let it steep. Whip the butter and 1.5 cups of sugar until the mixture turns white and fluffy. Add salt, egg yolks, cardamom, nutmeg, saffron water, lemon zest, and vanilla sugar. (You can make vanilla sugar yourself by placing a vanilla bean in sugar and letting it infuse for a few days.)

Step 2

Dissolve the yeast in warm (not hot) milk. Add 0.5 cups of sugar and half of the flour, mixing with your hands or a wooden spoon, then place it in a warm spot to let the batter rise. Once the batter has increased in size, fold in the beaten butter. Knead the mixture thoroughly with a wooden spoon.

Step 3

Whisk 3 egg whites with a mixer until they form a soft peak, then fold them into the dough. The dough needs to be kneaded for a long time, gradually adding the remaining flour, while ensuring it doesn't become too stiff. The finished dough should be smooth and very sticky, without any lumps.

Step 4

Transfer the dough to a large bowl, cover it with a lid, plastic wrap, or a large towel, and place it in a warm, draft-free spot. The dough should rise for 3 to 4 hours.

Step 5

After the dough has risen, punch it down and let it rise again. The dough will rise much faster the second time.

Step 6

Coat the candied fruits and raisins in flour (you can soak the raisins in hot water beforehand to soften them). When the dough has risen for the second time, fold in the candied fruits and raisins. Mix well.

Step 7

Grease the surface of the baking pans with butter or vegetable oil and line the bottom with parchment paper. Dust the inner surface of the pans thoroughly with flour. Divide the dough among the pans, filling them just under halfway. Allow the dough to rise in a warm place until it has doubled in size. This may take about 2 hours.

Step 8

Carefully place the kulich in a preheated oven at 320°F. Do not open the oven for the first 40 minutes. Once the kulich has risen, increase the temperature to 355°F. After 50 minutes of baking, check with a skewer to see if the dough is cooked through. If the dough is not fully cooked but the top of the kulich is starting to burn, cover it with foil.

Step 9

Remove the kulich from the oven and let them cool, then you can take them out of the molds.

Step 10

For the glaze: Whip 3 egg whites until stiff peaks form, gradually adding powdered sugar. Add lemon juice while continuing to whip. Spread the glaze over the cooled kulich.