Easter Kulich with Egg White Icing
Baking and Desserts | Russian cuisine
⏳ Time
5 hours
🥕 Ingredients
13
🍽️ Servings
6
Description
All ingredients should be at room temperature. Raisins and nuts are optional add-ins. They can be replaced or omitted entirely.
Ingredients
- Milk - 7 fl oz
- Dry yeast - 1½ teaspoons
- Wheat Flour - 24.7 oz
- Chocolate eggs - 3 pieces
- Butter - 5.3 oz
- Sugar - 6.3 oz
- Salt - a pinch
- Raisins - 3.5 oz
- Nuts - 2.5 oz
- Powdered Sugar - 7.1 oz
- Water - 4 tablespoons
- Gelatin - 0.4 oz
- Pastry decorations - to taste
Step by Step guide
Step 1
To prepare the sponge, heat the milk to approximately 95°F. Add the yeast, 200 grams of sifted flour, and a tablespoon of sugar, and mix. Cover the bowl with a towel and place it in an oven preheated to 104°F.
Step 2
Take 3 eggs. Separate the whites from the yolks. Beat the yolks with sugar, incorporate the yolks into the sponge, add salt, vanilla, and softened butter. Mix everything together. Next, whip the egg whites until frothy, add the whites to the dough along with the remaining half of the flour. Knead the dough and leave it in the oven preheated to 104°F for an hour.
Step 3
Chop the nuts into small pieces. Soak the raisins and dried apricots beforehand, squeeze them out, and add them along with the nuts to the dough. Mix everything together, and leave the dough in the oven preheated to 104°F for 40 minutes.
Step 4
Divide the dough into molds about one-third full, and let it sit for 40 minutes. Once the dough rises to about 2–3 cm from the edge of the mold, place it in the oven at 356°F.
Step 5
To prepare the gelatin icing, soak 10 grams of gelatin in 2 tablespoons of warm water, and melt 200 grams of powdered sugar and 4 tablespoons of water over low heat. Then mix with the gelatin and whip.
Step 6
Decorate the finished kulich with icing and decorative sprinkles.
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