Easter Kulich with Egg Yolks and Vanilla
Baking and Desserts | Russian cuisine
⏳ Time
4 hours
🥕 Ingredients
10
🍽️ Servings
9
Description
Easter Kulich with Egg Yolks and Vanilla
Ingredients
- Wheat Flour - 31.7 oz
- Sugar - 8.8 oz
- Milk - 17 fl oz
- Butter - 10.6 oz
- Salt - 1½ teaspoons
- Vanilla salt - to taste
- Candied fruits - 3.5 oz
- Light Raisins, Seedless - 3.5 oz
- Chocolate eggs - 4 pieces
- Dry yeast - 3.5 oz
Step by Step guide
Step 1
Dissolve the yeast in warm milk, add salt, 100 g of sugar, vanilla, and two cups of flour. Place in a warm place to ferment.
Step 2
The dough should double in size.
Step 3
Mix the egg yolks with the remaining sugar, add the softened butter. Combine this mixture with the fermented dough.
Step 4
Incorporate the remaining flour, knead a soft dough that does not stick to your hands. Let it rise in a warm place for 2–3 hours.
Step 5
Punch down the dough and add the raisins, which should be washed and mixed with two tablespoons of flour beforehand.
Step 6
Prepare baking molds, shape the dough into equal-sized balls. Fill the molds with dough less than halfway and leave for the final rise.
Step 7
The kulich should rise almost to the top.
Step 8
Bake at 356°F for 35–40 minutes. Check for doneness with a skewer (it should come out dry). If the tops brown too much, cover with a damp sheet of paper. Allow the finished kulich to cool slightly in the molds (5–7 minutes), then remove.
Step 9
Whip the egg whites with sugar until stiff peaks form. Spread over the tops of the kulich, sprinkle with candied fruits, and let dry.
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