Easter Kulich 'Exotic'
Baking and Desserts | Russian cuisine
⏳ Time
3 hours 30 minutes
🥕 Ingredients
11
🍽️ Servings
8
Description
Easter Kulich 'Exotic'
Ingredients
- Chicken Egg - 4 pieces
- Dry yeast - 1.4 oz
- Butter - 4.4 oz
- Sugar - 1 cup
- Wheat Flour - 28.2 oz
- Milk - 8 fl oz
- Powdered Sugar - 7.1 oz
- Oranges - 1 piece
- Beetroot - 1 piece
- Vanilla salt - 1 teaspoon
- Candied fruits - 2.5 oz
Step by Step guide
Step 1
Prepare the sponge. In any container, heat the milk to a temperature of about 97°F. Ensure that the milk is not hot and not cold.
Step 2
Gradually add half a cup of sugar and mix everything.
Step 3
Also gradually add one cup of sifted flour and mix everything.
Step 4
Gradually add another cup of flour until the sponge reaches the consistency of thick sour cream.
Step 5
Cover the container with plastic wrap or polyethylene and then with a towel. Leave in a warm place for 30-35 minutes until the sponge rises to double its size.
Step 6
Meanwhile, prepare the molds for the Easter kulich. Line the molds with parchment paper.
Step 7
To prevent the parchment from moving at the bottom of the molds, first grease the bottom of the mold with vegetable oil. Then place a circle of parchment – it will stick to the bottom. Grease the circle with vegetable oil as well.
Step 8
The molds are ready. While the sponge is resting, melt 125 g of butter and set it aside to cool.
Step 9
Separate the yolks from the whites. 4 yolks remain in a separate bowl. Place 2 whites in the refrigerator – we will use them for the icing. Leave the remaining 2 whites on the table for the dough preparation.
Step 10
Whisk the 4 yolks and half a cup of sugar into a dense, pale foam. Transfer the resulting foam to a separate bowl.
Step 11
Whisk the 2 whites with a pinch of salt on low speed until a light foam forms. This is the desired consistency for the foam.
Step 12
Soak the candied fruits in regular boiled water and set aside.
Step 13
Add the whipped yolks to the sponge and mix very gently.
Step 14
Add 1 teaspoon of vanilla sugar. Gradually add 2 cups of sifted flour and mix everything gently.
Step 15
Gradually add the whipped whites and another cup of flour. Mix everything well.
Step 16
Add the cooled melted butter to the mixture. Add another cup of flour and mix everything with a spoon.
Step 17
Knead the dough by hand.
Step 18
Transfer the dough to a floured board and check the quality of the kneading. Cut a piece of dough with a dry knife. It should not stick to the knife. The knife should remain dry, without any dough clumps. The dough itself should be homogeneous inside.
Step 19
Transfer the dough to a bowl, sprinkle with flour. Cover it with plastic wrap and a towel and leave in a warm place to rise for about an hour.
Step 20
Meanwhile, drain the water from the candied fruits and place them on a paper towel to dry a little.
Step 21
Grate the zest from the orange. Finely chop it in any way.
Step 22
After an hour, transfer the dough to an oiled table and knead it.
Step 23
Make a well in the dough and add the candied fruits and orange zest. Close the well with the dough from the edges and knead to evenly distribute the candied fruits and zest throughout the mixture.
Step 24
Place the prepared molds on a baking sheet and fill them with dough. Use your hands to separate pieces of dough that are about 1/3 the height of the mold. Fold the edges of the separated dough inward to create a smooth top for the kulich.
Step 25
Cover the filled molds with paper towels and let them rise for another hour.
Step 26
After an hour, pour 1 cm of water into the bottom baking sheet in the oven. Preheat the oven to 356°F. The water is needed to prevent the bottoms of the kulich from burning.
Step 27
Place the baking sheet with the molds in the preheated oven at 180 degrees for 50 minutes.
Step 28
Meanwhile, prepare the icing. Take the 2 remaining egg whites out of the refrigerator.
Step 29
Whisk the 2 whites on low speed, gradually adding powdered sugar. Whisk until a stable foam forms.
Step 30
Set aside 1 tablespoon of icing for coloring with beet juice. Grate the beetroot and squeeze out the juice. Then add the juice to the icing.
Step 31
After 50 minutes, take the kulich out of the oven. Check the readiness of the Easter kulich with a long toothpick. Quickly pierce the top of the kulich with the toothpick and check that it comes out dry and clean.
Step 32
Carefully remove the kulich from the molds.
Step 33
Dip the kulich in the icing and place them on a plate. You can also apply the icing with a spatula. Decorate with colored icing using a toothpick.
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