Kulich with raisins and almond petals
8 servings
420 minutes
Kulich with raisins and almond petals is a traditional Easter treat of Russian cuisine, symbolizing the holiday and family warmth. Its airy dough, enriched with butter, milk, and fresh yeast, acquires a delicate texture and rich aroma. The combination of dark and light raisins soaked in cognac adds sweet and spicy notes, while almond petals give a noble nutty shade. The glaze made of powdered sugar and egg white makes the kulich festive and appetizing. Its taste is a harmony of light sweetness, softness, and festive richness. Served in a ceremonial atmosphere, often accompanying tea conversations or family gatherings. This kulich is not just baked goods but part of cultural heritage connecting generations and carrying the spirit of celebration.
1
Pour hot water over the raisins for 5 minutes. Drain the boiling water and add cognac.
- Dark raisins: 100 g
- Golden raisins: 100 g
- Cognac (brandy): 3 tablespoons
2
Warm the milk slightly, add sugar, and crumble fresh yeast into it. Mix and let it rise for 10 minutes.
- Milk: 200 ml
- Sugar: 150 g
- Fresh yeast: 25 g
3
Mix the yolks until smooth.
- Egg yolk: 7 pieces
4
Pour the milk mixture into the yolks.
- Milk: 200 ml
5
Add flour.
- Wheat flour: 400 g
6
Gradually mix in the soft butter.
- Butter: 180 g
7
Knead the dough well, cover it with plastic wrap, and place it in a warm place for 3-4 hours.
8
Knead the dough again. Cover and return to a warm place. Let the dough rise again.
9
Strain the raisins and add them to the dough.
- Dark raisins: 100 g
- Golden raisins: 100 g
10
Knead the dough until smooth and distribute it into molds. The dough should occupy less than half of the mold. Let the dough rise in the mold. Bake in the oven at 200 degrees for about 30 minutes, until golden brown.
11
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
12
Dip the kulich in the egg white glaze. While the glaze is still wet, sprinkle with almond petals.
- Flaked almonds: 3 tablespoons
