Chocolate Kulich

Ingredients

• Ground dried cherries 5 oz
• Cognac 0 fl oz
• Wheat Flour 20 oz
• Milk 5 fl oz
• Dry yeast 0 oz
• Sugar 5 oz
• Cocoa Powder 0 oz
• Chicken Egg 5 pieces
• Water 0 fl oz
• Butter 5 oz
• Chocolate 5 oz
• Salt 0 oz

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

In a mixing bowl, combine 75 grams of flour, 3 grams of yeast, and milk until smooth. Cover and let it sit in a warm place for 4 hours. The mixture should rise and start to bubble.

Step 3

Soak the dried cherries in cognac and let them steep until needed.

Step 4

After 4 hours, add the remaining flour and yeast, cocoa powder, sugar, eggs, salt, and cold water to the sponge.

Step 5

Knead the dough on medium speed for about 10 minutes, until it becomes smooth and elastic. Gradually incorporate the softened butter.

Step 6

Add the soaked cherries and chocolate chips (you can substitute them with chopped chocolate bars). Mix well.

Step 7

Cover the dough and refrigerate it for at least 6 hours, preferably overnight.

Step 8

Before baking, take the dough out of the refrigerator and let it sit at room temperature for about an hour. Then, shape the dough into a ball or several smaller balls and place them into baking molds.

Step 9

Cover them with a greased plastic wrap and let them rise for another 4 hours. Bake the kulich (after removing the wrap) at 355°F for 40–50 minutes. If the top seems to be browning too much, cover it with aluminum foil.

Step 10

Allow the finished Easter cakes to cool on a wire rack. Serve the cakes dusted with powdered sugar and decorated to your liking.