Easter Kulich with Dry Yeast
Baking and Desserts | Russian cuisine
⏳ Time
5 hours
🥕 Ingredients
12
🍽️ Servings
4
Description
For the icing, you will need 200 g of powdered sugar, the white of 1 egg, and 1 lemon. Whisk the egg white until fluffy. Squeeze the lemon, and gradually add the juice along with the powdered sugar to the whipped egg white. If you want the icing to be colorful, add a few drops of cherry, mint, or raspberry syrup to your taste. Carefully spread the finished icing on the top crust of the kulich, slightly covering the sides.
Ingredients
- Wheat Flour - 24.7 oz
- Chocolate eggs - 6 pieces
- Dry yeast - 1 tablespoon
- Milk - 17 fl oz
- Butter - 7.1 oz
- Raisins - 5.3 oz
- Candied fruits - 5.3 oz
- Sugar - 10.6 oz
- Cardamom - a pinch
- Vanilla salt - a pinch
- Lemon - 1 piece
- Powdered Sugar - 7.1 oz
Step by Step guide
Step 1
Warm the milk slightly (to room temperature) in a saucepan and completely dissolve the yeast in it. Stir thoroughly to avoid lumps.
Step 2
Sift half of the flour and add it to the milk. Mix everything very well again. Cover the saucepan with a lid, place a towel on top, and put it in a warm place for half an hour. During this time, the dough should double in size. If this does not happen in half an hour, let the dough for the Easter kulich sit a little longer.
Step 3
Separate the yolks from the whites of the eggs. Whisk the yolks thoroughly with 300 g of sugar, add cardamom, vanilla, and slightly melted butter. Incorporate this mixture into the dough. Knead very well, then add the remaining flour. Mix again.
Step 4
Making the dough for the Easter kulich is a true sacred act. Do not rush; think only of good things. Cover the dough with a towel and let it rise for an hour.
Step 5
While the dough is rising, rinse the raisins and soak them for 2 minutes. Mix with the candied fruits and dust with a spoonful of flour (to prevent them from sinking to the bottom of the kulich). Add the candied fruits and raisins to the dough for the Easter kulich, mix it, and let it rise for another hour.
Step 6
Grease the kulich mold lightly with a piece of melted butter and sprinkle a little flour on the bottom. Place the prepared dough in it.
Step 7
To prevent the kulich from overflowing during baking, fill the mold to 1/3 of its height. Cover with a towel and let it sit for another half hour. Brush the top of the kulich with beaten egg. You can sprinkle crushed candied fruits on top.
Step 8
Place the future kulich in the oven and bake for about an hour. You can check the readiness of the Easter kulich with a regular toothpick. Insert it into the pastry: if the dough sticks, the kulich is not ready yet.
Step 9
Open the oven door very carefully (and do not open it at all during the first half hour of baking, moving around only on tiptoes) — the fluffy and delicate dough is sensitive to any jolts and vibrations. If the Easter kulich is not ready yet, but its crust is already browning, cover the pastry with foil. Baking time depends on the size of the kulich; if all the ingredients are used for 1 kulich, bake for about an hour or more. Do not remove the Easter kulich from the oven immediately after you think it is ready. Let it sit and fill with warmth.
Step 10
The slightly cooled Easter kulich can be covered with festive icing.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.