Easter Kulich with Cognac
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 40 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
This recipe is from the book "For Joy! Wonderful Dishes for the Easter Table from Chefs of the Golden Ring" by John Smith. Alongside Easter eggs and painted eggs, kulich is one of the main traditional Easter dishes, known for its unique flavor and specific preparation methods. On the eve of this bright holiday, it’s painful to see people buying stale kulich from stores. Just think of the joy a host can feel from the very act of making a real Russian kulich and knowing that their loved ones will enjoy the sweet taste of a natural product on this festive day.
Ingredients
- Butter - 3.5 oz
- Sugar - 7.1 oz
- Wheat Flour - 2 glasses
- Chicken Egg - 5 pieces
- Milk - 7 fl oz
- Cognac - 2 spoons
- Dry yeast - 1.1 oz
- Citrus Zest Mix - 0.4 oz
- Vanillin - 0 oz
- Dried Apricots - 5.3 oz
- Raisins - 3.5 oz
- Powdered Sugar - 3.5 oz
- Salt - to taste
Step by Step guide
Step 1
Add yeast and a portion of the flour to the warm milk, mix to form a sponge, and let it sit in a warm place for 20–30 minutes.
Step 2
Add the beaten egg yolks mixed with sugar, vanilla, butter, and brandy to the resulting sponge, knead well, and then incorporate more flour, kneading again until the dough no longer sticks to your hands.
Step 3
Add the previously soaked raisins, dried apricots, and lemon zest. Cover with plastic wrap and allow the dough to rise for 15-20 minutes. Then, transfer it to a baking mold, let it rise again for about 10 minutes, and then place it in the oven. Bake at 356°F for 20-30 minutes.
Step 4
Check the readiness of the kulich by inserting a thin wooden skewer into it; it should come out almost dry.
Step 5
For the sugar syrup, lightly beat half of the egg white, add powdered sugar, mix until the mixture is white and smooth, and then add a drop of lemon juice.
Step 6
You should drizzle the kulich with the sauce only after it has cooled down.
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