Kulich
6 servings
30 minutes
Kulich is a traditional pastry of Russian cuisine and an unchanging symbol of the Easter holiday. Its history dates back to ancient times when sweet yeast breads were made as a sign of joy and blessing. Kulich has an airy texture and a rich creamy flavor with hints of vanillin and the sweetness of raisins and candied fruits. Almonds give it a special nutty sophistication. It is baked in a tall cylindrical shape and covered with white icing, symbolizing purity and light. Kulich is served with cottage cheese Easter or sweet additions, and the process of making it is a true art that requires patience and skill. Its aroma fills the home with coziness, while its taste brings warmth and joy. This festive bread is not just a dessert but a whole tradition that unites families and creates an atmosphere of celebration.
1
Dissolve yeast in 1 1/2 cups of warm milk, add half of the flour, mix to avoid lumps, cover, and place the dough in a warm place. When the volume doubles, add salt, egg yolks (reserve one for brushing), mixed with sugar and vanilla, butter, mix everything, add beaten egg whites, and the remaining flour. The dough should not be too thick but well-kneaded and easily pull away from the sides of the bowl.
- Milk: 1.5 glass
- Dry yeast: 50 g
- Wheat flour: 1 kg
- Salt: 0.8 teaspoon
- Chicken egg: 6 pieces
- Sugar: 2 glasss
- Vanillin: 0.5 teaspoon
- Butter: 300 g
- Chicken egg: 6 pieces
- Wheat flour: 1 kg
2
Cover the dough and place it in a warm place. When it rises and doubles in volume, add washed and dried raisins, diced candied fruits, and blanched, finely chopped almonds; mix everything with the dough and place it in molds. For a fluffier kulich, fill the mold to 1/3 of its height, for a denser one, fill it to 1/2 of its height.
- Raisin: 150 g
- Candied fruit: 50 g
- Almond: 50 g
3
Prepare the molds by covering the bottom with a circle of white, oiled paper on both sides, greasing the sides with oil, 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's height, brush the top with beaten egg and place in a not very hot oven for 50-60 minutes. During baking, the mold with the kulich should be turned very carefully, but not shaken.
- Butter: 300 g
- Wheat flour: 1 kg
4
To prevent the top of the kulich from burning, cover it with a circle of water-soaked paper after it has browned. To check if the kulich is ready, insert a thin stick: if it comes out dry, the kulich is ready; if it has dough on it, the kulich is undercooked. After cooling, the kulich can be covered with icing and decorated with candied fruits, jam berries, chocolate figures, etc.
- Chicken egg: 6 pieces
- Candied fruit: 50 g