Kulich with candied orange
12 servings
360 minutes
Kulich with orange candied fruits is an exquisite version of traditional Easter pastry rooted in ancient Slavic traditions. This aromatic dessert combines airy yeast dough with a rich creamy flavor, sweetness from raisins, and a refreshing citrus note from the candied fruits. Its delicate structure and rich taste make it an ideal addition to the festive table. Kulich is served decorated with protein glaze, adding a light sweetness and tenderness to each piece. Traditionally prepared for Easter, it also pairs wonderfully for a cozy tea time. The light citrus hint refines and makes the flavor memorable, while the aroma of fresh baking with notes of vanilla and butter fills the home with warm coziness.
1
Dissolve yeast in warm milk, add 400 g of flour and knead the dough. Cover with a towel and place in a warm area for 2 hours.
- Milk: 200 ml
- Fresh yeast: 60 g
- Wheat flour: 800 g
2
Wash and dry the raisins. Chop the candied fruits finely. Beat the yolks with sugar.
- Raisin: 100 g
- Candied orange peel: 100 g
- Chicken egg: 6 pieces
- Sugar: 100 g
3
Add the remaining flour to the prepared dough, add the yolks, warm oil, salt, and knead thoroughly.
- Wheat flour: 800 g
- Butter: 200 g
- Salt: pinch
4
Add whipped egg whites to the dough. Mix quickly and let it rise.
- Egg white: 1 piece
5
Preheat the oven to 200 degrees. Add raisins and candied fruits to the dough and distribute it into forms lined with baking paper.
- Raisin: 100 g
- Candied orange peel: 100 g
6
Allow the dough to rise to half the form. Bake for 1 hour. After 30 minutes, cover the top of the kulich with a damp baking paper.
7
For the glaze, beat the egg white with powdered sugar and add lemon juice. Decorate the kulich with the glaze.
- Egg white: 1 piece
- Powdered sugar: 0.5 glass
- Lemon juice: 1 teaspoon