Triple Royal Kulich
Baking and Desserts | Russian cuisine
⏳ Time
3 hours 25 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Triple Royal Kulich
Ingredients
- Wheat Flour - 12.3 oz
- Milk - 4 fl oz
- Sugar - 2.8 oz
- Egg white - 3 pieces
- Butter - 3.5 oz
- Salt - 0.2 oz
- Citrus Zest Mix - 1 tablespoon
- Cocoa Powder - 0.5 oz
- Vanillin - 0.3 oz
- Candied fruits - 5.6 oz
- Raisins - 3.5 oz
- Poppy seed paste - 6.3 oz
- Walnuts - 3.5 oz
- Sugar Glaze - 2.5 oz
Step by Step guide
Step 1
In warm milk (125 ml), add 2 teaspoons of sugar and yeast. Stir and let the yeast sit for 5–7 minutes.
Step 2
In another bowl, mix the egg yolks, remaining sugar, vanillin, salt, and orange zest. Stir well.
Step 3
In a large bowl, sift the flour, make a well in the center, and pour in the yolks with sugar and the milk with yeast.
Step 4
Knead the dough. Add 50 grams of softened butter. Continue kneading. Transfer to a work surface and knead for 7 minutes.
Step 5
Separate 1/3 of the dough weighing 220 grams. Grease the larger portion of the dough with vegetable oil. Cover the bowl with plastic wrap. In a separate bowl, mix 1/3 of the dough with cocoa, adding 15 ml of warm milk if desired. Knead. Grease the dough with vegetable oil and cover with plastic wrap. Let both portions of dough rise for 1 hour.
Step 6
Roll out the chocolate dough into a rectangle about 3–4 mm thick, place the raisins and chopped walnuts on top. Roll it up into a log. Pinch the ends.
Step 7
Divide the light dough into two parts. Take the first part, spread soft butter on it, and place 110 grams of candied fruits on top. Roll it up into a log and pinch the edges. Roll out the second part of the dough and place the steamed poppy seeds on top. Roll it up into a log.
Step 8
Braid all the logs together. Line a baking sheet with parchment paper. Place a ring with a diameter of 16 cm. Cover the sides with paper. Grease the parchment with butter. Form the braid into a ring and transfer it to the mold, cover with plastic wrap. Let it rise for 1 hour.
Step 9
Bake for 50 minutes at 356°F. Once cooled, cover the kulich with glaze and decorate with candied fruits or sprinkles.
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