Kulich

Baking and Desserts | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Kulich

Ingredients

Wheat Flour - 2 lbs
Milk - 1½ cups
Butter - 10.6 oz
Chocolate eggs - 6 pieces
Sugar - 2 cups
Salt - ¾ teaspoon
Dry yeast - 1.8 oz
Candied fruits - 1.8 oz
Raisins - 5.3 oz
Chopped almonds - 1.8 oz
Vanillin - ½ teaspoon

Step by Step guide

Step 1

Dissolve the yeast in 1½ cups of warm milk, add half of the flour, stir to avoid lumps, cover, and place the mixture in a warm place. When the volume doubles, add salt, egg yolks (reserve one yolk for brushing), mixed with sugar and vanillin, butter, and mix everything together. Then add the whipped egg whites and the remaining flour. The dough should not be too thick but well-kneaded and easily pulling away from the sides of the bowl.

Step 2

Cover the dough and place it in a warm place. When it rises and doubles in volume, add the rinsed and dried raisins, diced candied fruits, and almonds, peeled and finely chopped; mix everything with the dough and divide it into molds. For a fluffier kulich, fill the mold to 1/3 of its height, and for a denser one, fill it to 1/2 of its height.

Step 3

Prepare the molds by covering the bottom with a circle of white, greased paper on both sides, greasing the sides with butter, and dusting with flour or crushed breadcrumbs. Place the filled molds in a warm place and cover with a towel. When the dough rises to 3/4 of the mold height, brush the top with beaten egg and place in the oven (not too hot) for 50–60 minutes. During baking, carefully turn the mold with the kulich, but do not shake it.

Step 4

To prevent the top of the kulich from burning, after it has browned, cover it with a circle of paper moistened with water. To check if the kulich is ready, insert a thin skewer: if it comes out dry, the kulich is ready; if there is dough on the skewer, the kulich is undercooked. After cooling, the kulich can be covered with icing and decorated with candied fruits, berries from jam, chocolate figures, etc.