Yeast Easter Kulich
Baking and Desserts | Russian cuisine
⏳ Time
35 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Icing: 2 egg whites, 100 grams of sugar. You should end up with 3 kulichs measuring 11 cm in height and 17 cm in width, or 6 smaller kulichs measuring 7 cm in height and 6 cm in width. I made 4 kulichs with an average diameter of 15–18 cm and a height of 12–14 cm (I estimated, did not measure).
Ingredients
- Milk - 17 fl oz
- Wheat Flour - 1⅕ kg
- Butter - 7.1 oz
- Dry yeast - 0.4 oz
- Chicken Egg - 6 pieces
- Sugar - 8.8 oz
- Raisins - 10.6 oz
- Vanilla salt - 1 tablespoon
- Pastry decorations - to taste
Step by Step guide
Step 1
Gently warm the milk (so it's slightly warm) and dissolve the yeast in it.
Step 2
Add 500 grams of flour and mix well.
Step 3
Place it in a warm place. Cover with a towel. The dough should double in size (this will take about 30 minutes).
Step 4
Separate the egg whites from the yolks. Whisk the yolks with sugar and vanilla sugar.
Step 5
Whip the egg whites with a pinch of salt until frothy.
Step 6
Add the egg yolks to the risen starter and mix well.
Step 7
Next, add the softened butter and mix well.
Step 8
Add the egg whites and mix well.
Step 9
Add the remaining flour (you may need a little more or less depending on the quality of the flour) and knead the dough. The dough should be well kneaded; it should not be too stiff and should not stick to your hands.
Step 10
Place the dough back in a warm spot. Allow it to rise well (this will take about 50–60 minutes).
Step 11
Soak the raisins in warm water for 10–15 minutes, then drain all the water.
Step 12
Add the raisins to the risen dough, mix well, and place the dough back in a warm spot.
Step 13
The dough should rise well.
Step 14
Grease the baking pan with oil and fill it with the batter to a height of one-third. Cover with plastic wrap or a kitchen towel.
Step 15
Allow the dough to rise again in the mold. Place it in a preheated oven at 212°F and bake for 10 minutes. Then, increase the temperature to 356°F and bake until done (for my cake, which is 11 cm tall and 17 cm wide, it baked for a total of 35 minutes: 10 minutes at 100 degrees and 25 minutes at 180 degrees). To check if the cake is ready, insert a matchstick (or toothpick) into it — if it comes out dry, the cake is ready.
Step 16
For the glaze, whip the egg whites with a pinch of salt until frothy. Add sugar and continue to whip until stiff peaks form. Brush the warm kulich with the glaze and sprinkle with decorative sprinkles, or decorate with candied fruits.
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