Easter Kulich with Cranberries and Almond Paste
Baking and Desserts | Russian cuisine
⏳ Time
1 hour + 3 hours
🥕 Ingredients
24
🍽️ Servings
10
Description
This recipe was shared by Chef John from a local café.
Ingredients
- 3.2% Milk - 2 fl oz
- Dry yeast - 0.1 oz
- Wheat Flour - 9 oz
- Muscovado Sugar - 3.5 oz
- Chicken Egg - 1.8 oz
- Whole egg - 0.9 oz
- Date honey - 0.4 oz
- Coarse Salt - 0.1 oz
- Orange zest - 1 piece
- Citrus Zest Mix - 1 piece
- Butter - 4.2 oz
- Liquid dark chocolate - 1.4 oz
- Dried cranberries with sugar - 1.4 oz
- Light Raisins, Seedless - 1.4 oz
- Dried ground orange peel - 1.4 oz
- Rum - 1 fl oz
- Almond - 0.7 oz
- Corn Starch - 0.2 oz
- Vegetable Oil - 0 fl oz
- Egg white - 0.7 oz
- Chopped almonds - to taste
- Powdered Sugar - to taste
- Chopped almonds - to taste
- Pearl Sugar - to taste
Step by Step guide
Step 1
First, prepare the sponge. Mix 75 ml of room temperature milk with the yeast and 10 grams of sugar, then add 100 grams of flour and knead the dough until smooth.
Step 2
Place the dough in a warm place for 2 hours, covering it with a damp cloth or plastic wrap.
Step 3
Soak the dried fruits in boiling water for 5–10 minutes. Then strain and soak in rum for about 1 hour.
Step 4
Beat the egg with the yolks. Mix 155 grams of flour and 25 grams of sugar. Combine the eggs with the flour and knead the dough into a smooth ball.
Step 5
Combine the sponge with the resulting dough until homogeneous. Then add 25 grams of sugar and a pinch of salt, continuing to knead the dough.
Step 6
Add the citrus zest while continuing to knead.
Step 7
Cut the cold butter into 3 mm thick slices and gradually add it to the dough while kneading. When one slice is incorporated, add the next. The dough should stretch into a thin film without tearing.
Step 8
Add the dried fruits to the dough. Add the chocolate, cranberries, and raisins.
Step 9
Incorporate the filling into the dough and let it rest under plastic wrap in a warm place for about 1.5–2 hours. It should rise at least twice in size.
Step 10
Once the dough has risen, shape it by gently rolling it into a ball (do not tighten too much).
Step 11
Place the dough in a paper mold and put it in an oven preheated to 86°F. The dough should rise and be slightly below the height of the mold.
Step 12
Prepare the almond paste. Mix 40 grams of sugar, 20 grams of almond flour, cornstarch, 1 teaspoon of vegetable oil, and the egg white from 1 egg. Whisk and carefully pour over the kulich, spreading it over the surface.
Step 13
Top with almond flakes, whole almonds, pearl sugar, and a generous dusting of powdered sugar.
Step 14
Preheat the oven to 320°F and bake the kulich for about 35–45 minutes.
Step 15
Once baked, immediately pierce the bottom with wooden skewers and turn it upside down to prevent bubbles from settling. Leave it in this position until completely cool.
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