Kulich with dates
12 servings
600 minutes
Kulich with dates is an exquisite blend of traditional European baking with Eastern notes of sweet dates. Historically, kulich is a symbol of celebration, spring, and renewal; its aroma fills homes with warmth and coziness. In this recipe, the classic yeast dough becomes especially tender thanks to butter and egg whites, while the acidity of lemon juice perfectly complements the natural sweetness of the dates. During baking, the dough transforms into an airy, soft structure with a golden crust, and the dates infuse it with a natural caramel flavor. This kulich is perfect for festive tea gatherings or as a morning dessert, offering a unique harmony of flavors that delights and inspires.
1
Dissolve 7 g of dry yeast in 1.5 cups of warm milk. Add 500 g of flour and mix. Cover and place the dough in a warm place.
- Milk: 1.5 glass
- Dry yeast: 7 g
- Wheat flour: 1400 g
2
When the dough volume increases, add 7 egg yolks mixed with 1 cup of sugar. Then add 360 g of softened butter, 6 beaten egg whites, and 900 g of flour. Knead the dough. Cover and place in a warm place. The dough should be smooth.
- Chicken egg: 9 pieces
- Sugar: 1 glass
- Butter: 400 g
- Chicken egg: 9 pieces
- Wheat flour: 1400 g
3
Remove the pits from the dates, cut them into 4 pieces, and drizzle with the juice of two lemons; let them soak.
- Dates: 150 g
- Lemon: 2 pieces
4
When the dough rises, add the dates in lemon juice and mix so that the dates are evenly distributed throughout the dough.
- Dates: 150 g
- Lemon: 2 pieces
5
We melt 2 tablespoons of butter.
- Butter: 400 g
6
Place the dough in a mold greased with 1 tablespoon of melted butter and set it in a warm place.
- Butter: 400 g
7
Beat 2 yolks. When the kulich rises, brush the top with the beaten yolks and then with the remaining melted butter.
- Chicken egg: 9 pieces
- Butter: 400 g
8
Bake for 50–60 minutes in an oven preheated to 180 degrees.
