Kulichi with meringue
15 servings
60 minutes
Yaroslav Inshakov, chef of the wine bar Septa, shared the recipe with us.
1
Mix flour, eggs, and milk and knead by hand until the dough is smooth.
- Wheat flour: 1.5 kg
- Chicken egg: 16 pieces
- Milk 3.2%: 150 ml
2
Then gradually add salt, 225 grams of sugar, and yeast, and continue kneading until a uniform mass.
- Salt: 75 g
- Sugar: 425 g
- Dry yeast: 75 g
3
Gradually add soft butter, kneading until a homogeneous (slightly liquid) mass.
- Butter: 750 g
4
Add raisins.
- Light raisins: 400 g
5
Transfer to a container and leave at room temperature for 3 hours. Every 30 minutes, take out the dough and knead it.
6
After 3 hours, knead the dough one last time, cover with plastic wrap, and refrigerate for 14 hours.
7
After 14 hours, form balls from the dough and place them in molds for kulich.
8
Place in a warm place for 30–40 minutes. Then brush the kulich with egg yolk and bake at 190 degrees for 20 minutes.
9
Cool on a rack.
10
Prepare meringue. Mix glucose syrup with 200 grams of sugar and water, boil over medium heat to make sugar syrup.
- Glucose syrup: 60 g
- Sugar: 425 g
- Water: 40 ml
11
Whip the egg whites to stiff peaks and gradually add the cooled sugar syrup, continuing to whip until a meringue forms.
- Egg white: 80 g
12
Transfer the meringue to a piping bag.
13
Place on the prepared kulichs, level with a spatula, and torch.
14
Decorate the kulich with lemon zest, chocolate chips, or sprinkles.
- Lemon zest: to taste
- Chocolate chips: to taste