Kulich with walnuts and raisins
10 servings
360 minutes
Kulich with walnuts and raisins is a traditional Ukrainian pastry that is an integral part of Easter celebrations. Its rich flavor is achieved through the combination of tender yeast dough, butter, sweet raisins, and nutty notes. This kulich symbolizes festivity and home comfort, while its aroma fills the kitchen with warmth. The fluffy texture of the dough, airy glaze, and crunchy nuts make it a true decoration for the festive table. It is perfect as a standalone treat or paired with hot tea. Kulich highlights the age-old traditions of family celebrations, bringing generations together at one table.
1
Dissolve the yeast in warm milk, add 2 tablespoons of sugar. Place in a warm place for fermentation (I put it in a warm oven at 50 degrees).
- Milk: 300 ml
- Dry yeast: 10 g
- Sugar: 250 g
2
Separate the yolks from the whites. Whisk the yolks with the remaining sugar until a white consistency. Add melted, not hot, butter and mix well. Add vanillin and salt.
- Chicken egg: 6 pieces
- Sugar: 250 g
- Butter: 300 g
- Vanillin: pinch
- Salt: 0.5 teaspoon
3
Whip the egg whites until thick foam.
- Chicken egg: 6 pieces
4
Combine everything. Gradually add the sifted flour.
- Wheat flour: 800 g
5
Knead the dough by hand until it starts to come off your hands. If necessary, you can add more flour. Cover with a lid/plastic wrap and place in a warm spot for 4 hours (the dough will rise about 3-4 times. I put it in a warm oven without ventilation!).
- Wheat flour: 800 g
6
Add soaked raisins and crushed nuts to the prepared dough. Knead the dough well. Distribute into molds — fill the molds to 1/3. Allow the dough to rise at least to the edges of the mold. You can cover it with parchment to prevent drying, but if the dough sticks to the parchment, it will sink a bit when removed, and there won't be a dome.
- Golden raisins: 100 g
- Walnuts: 100 g
7
Bake at 50 degrees for 10 minutes, then at 100 degrees for 10 minutes, and finally at 180 degrees.
8
For the glaze, beat the egg white with powdered sugar until a thick white mass forms. Optionally sprinkle with confectionery sprinkles. Place in the oven to harden the glaze for 5 minutes at 100 degrees. If the glaze darkens, immediately reduce the temperature or take it out - it has been overcooked.
- Egg white: 1 piece
- Icing sugar: 350 g
- Cake decorations (sprinkles): to taste
