Moist Easter Kulich
Baking and Desserts | Russian cuisine
⏳ Time
2 hours + 4 hours
🥕 Ingredients
15
🍽️ Servings
4
Description
If using fresh yeast, you will need 20 grams for 4 servings.
Ingredients
- Milk - 2 fl oz
- Dry yeast - 1½ teaspoons
- Butter - 0.9 oz
- Chocolate eggs - 2 pieces
- Sugar - 1.8 oz
- Salt - ¼ teaspoon
- Sour Cream - ½ tablespoon
- Vanilla salt - 0.1 oz
- Wheat Flour - 5.3 oz
- Raisins - 1.8 oz
- Powdered Sugar - 7.1 oz
- Pastry decorations - 2 teaspoons
- Vegetable Oil - 1 tablespoon
- Meyer Lemon Juice - 1 teaspoon
- Candied fruits - 1.8 oz
Step by Step guide
Step 1
Heat the milk to 104°F. Take the butter out of the refrigerator to warm up.
Step 2
In one bowl, pour the yeast and ¼ tablespoon of sugar into the milk, stirring until the yeast dissolves.
Step 3
In another bowl, beat the egg with the remaining sugar.
Step 4
Sift 40 grams of flour into the bowl with the yeast and mix until smooth. Then cover with plastic wrap and a towel or blanket. Place in a warm, quiet place for 45–50 minutes. This will be the sponge.
Step 5
While the sponge is rising, prepare the filling. Wash the candied fruits and place them on a towel to dry. Soak the raisins in boiling water for 5 minutes, drain the water, and when they dry a bit, add half a teaspoon of flour and mix.
Step 6
When the sponge is ready, add a small pinch of salt, vanilla sugar, sour cream, softened butter, and the egg mixture. Mix everything until smooth.
Step 7
Sift the remaining flour into the mixture in small portions and knead with a spoon. You may need less flour than indicated. Adjust based on the consistency: the dough should form a dense but soft ball.
Step 8
Take a large bowl and generously grease the inside with vegetable oil.
Step 9
Place the dough in the bowl, cover again with plastic wrap, and then with a towel or blanket, and put it in a quiet and warm place.
Step 10
After an hour, punch down the dough, and after 1.5–2 hours, it should be ready to take out. It should have risen well and be airy.
Step 11
Add the candied fruits and raisins to the dough and mix.
Step 12
Divide the dough in half and place it in molds. The molds should be filled about halfway, or a little less.
Step 13
Place the dough in a warm oven (113°F) for 40–60 minutes without opening the door, and wait for it to rise. It usually takes about 60 minutes, but ovens vary, so it's best to keep an eye on it.
Step 14
When the dough has risen, increase the oven temperature to 356°F. After 40 minutes, check with a skewer to see if it is baked. If necessary, leave it in until fully cooked.
Step 15
Once baked, leave it for a short time in the turned-off oven. Then cool it on its side on a towel, turning occasionally. The kulich should cool before decorating.
Step 16
For decoration, beat the egg white and gradually add the powdered sugar and lemon juice while whisking. This will create a thick mass.
Step 17
Carefully spread the egg white mixture on the kulich, sprinkle with decorative sprinkles, and place in the refrigerator.
Step 18
If there is leftover mixture, you can make meringue from it.
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