Easter fragrant kulich
8 servings
120 minutes
Easter kulich is not just a pastry but a symbol of the bright holiday of Easter. This airy, delicate, and slightly sweet bread with subtle vanilla notes and cognac-soaked raisins captivates hearts with its rich texture and exquisite aroma. Its origins trace back to European traditions where kulich has served not only as a treat but also as a ritual element for centuries. Patience is key in the preparation process: the dough rises twice, enriching with flavors and becoming fluffy. Baked to a golden crust, it fills the home with warmth and coziness. Kulich is served as a festive dish, often adorned with icing and decorations, accompanying family tea gatherings and symbolizing abundance and joy.
1
Dissolve the yeast in 1.5 cups of warm milk, add half of the flour taken, mix and place in a warm place.
- Fresh yeast: 50 g
- Milk: 1.5 glass
- Wheat flour: 1 kg
2
When the dough rises to double its size, add salt, yolks (leave 1 yolk for greasing), mixed with sugar and vanillin (0.5 packet), melted butter (pre-melted), mix everything and add the egg whites (whipped into foam) and the remaining flour.
- Salt: 1 teaspoon
- Chicken egg: 6 pieces
- Sugar: 2 glasss
- Vanillin: to taste
- Butter: 300 g
- Chicken egg: 6 pieces
- Wheat flour: 1 kg
3
Everything should be well kneaded. The dough should not be too thick. Place it in a warm place. When the dough rises to double its size, add raisins (previously soaked in cognac overnight). Mix everything and put it into molds. For a fluffier kulich, fill the mold one-third full; for a denser one, fill it halfway.
- Raisin: 200 g
4
Place in a warm place, cover with a towel, and when the dough rises three-quarters, brush the top with egg yolk and put it in the oven (not too hot) for 60 minutes, occasionally turning the pan. When the top is browned, cover with a circle of baking paper moistened with water. Check readiness with a stick; the dough should not stick to it.
- Chicken egg: 6 pieces