Kulich with candied orange
7 servings
420 minutes
Kulich with orange candied fruits is a traditional Russian festive pastry symbolizing joy and warmth of family celebrations. Its history roots in Orthodox Easter traditions when this fragrant, airy bread is made with love and care. Rich in butter, sweetened with sugar and infused with cognac, it acquires a unique taste — delicate, slightly spicy with a refreshing citrus note. Orange candied fruits add sophistication, making the kulich even more festive. A glaze of powdered sugar and egg white covers it with a snowy crown, emphasizing its ceremonial character. Ideal for serving at tea time or as the main dessert on the festive table. It is not just a treat but a symbol of unity and bright joy.
1
Warm the milk, add sugar, and crumble fresh yeast into it. Mix well and let it rise for 10 minutes.
- Milk: 200 ml
- Sugar: 150 g
- Fresh yeast: 25 g
2
Whisk the yolks.
- Egg yolk: 7 pieces
3
Pour the milk into the yolks and whisk.
- Milk: 200 ml
- Egg yolk: 7 pieces
4
Add flour.
- Wheat flour: 400 g
5
Mix until homogeneous, add soft butter.
- Butter: 180 g
6
Pour the cognac and knead the dough.
- Cognac (brandy): 3 tablespoons
7
Cover and place in a warm place for 3-4 hours. Knead the dough. Cover again and return to a warm place.
8
Add candied orange and mix.
- Candied orange peel: 100 g
9
Place the dough in the molds. The dough should occupy less than half of the mold. Put the mold in a warm place for the dough to rise. Bake in the oven at 200 degrees for about 30 minutes, until golden brown.
10
Whip the egg white and 2 drops of lemon juice with powdered sugar.
- Egg white: 1 piece
- Lemon juice: 1 ml
- Icing sugar: 1 glass
11
Dip the kulich in the egg white glaze. While the glaze is still wet, sprinkle with pieces of candied fruit.
- Candied orange peel: 100 g
