Kulich with sour cream, raisins and orange zest
6 servings
300 minutes
This aromatic kulich, infused with traditions and tenderness, is a true decoration for the festive table. Its base is airy dough enriched with sour cream that gives it special softness, while raisins add sweet notes. Bright orange zest fills the pastry with freshness and a light citrus tang. This recipe combines classic techniques with exquisite ingredients to create a harmony of flavors. Kulich, as a symbol of the bright holiday, is perfect for cozy family tea gatherings. It can be decorated with sugar glaze, nuts, and candied fruits to add individuality. With each piece, one feels the warmth of home and the joy of communication.
1
For the dough: thoroughly mix 300 grams of flour, 450 ml of milk, 60 grams of sugar, and 25 grams of yeast, and let it sit for 30 minutes at a temperature of 30 degrees.
- Wheat flour: 1200 g
- Milk: 750 ml
- Sugar: 300 g
- Dry yeast: 25 g
2
Mix 900 grams of wheat flour and Italian manitoba flour, then add butter, 240 grams of sugar, glucose, and eggs. Mix well and let the dough rest in a warm place for 2-3 hours.
- Wheat flour: 1200 g
- Manitoba (strong) flour: 600 g
- Butter: 450 g
- Sugar: 300 g
- Liquid glucose (glucose syrup): 450 g
- Chicken egg: 12 pieces
3
Then add the remaining ingredients - sour cream, 300 ml of milk, salt, raisins, and the zest of 6 oranges. Mix and leave the dough in a warm place for 1 hour.
- Sour cream: 300 g
- Milk: 750 ml
- Salt: 20 g
- Raisins: 300 g
- Orange zest: 6 pieces
4
Place the dough in molds and bake for 30 minutes at 165 degrees. Cool the finished kulich and optionally decorate with sugar glaze, nuts, candied fruits, and dried flowers.
- Sugar: 300 g