Creamy Kulich with Candied Fruits and Dried Cherries
Baking and Desserts • Russian
Description
Creamy kulich with candied fruits and dried cherries
Ingredients
- Wheat Flour 25 oz
- 33% Cream 10 fl oz
- Dry yeast 0 oz
- Sugar 10 oz
- Salt 0 oz
- Whole egg 5 oz
- Butter 5 oz
- Vanilla salt 1 piece
- Candied fruits 5 oz
- Light Raisins, Seedless 5 oz
- Ground dried cherries 5 oz
- Water 0 fl oz
- Liquid Glucose 0 oz
Step-by-Step Guide
Step 1
For the sponge: mix 150 g of flour, 150 ml of cream, and 6 g of fresh yeast and let it sit for 3 hours at 75°F.
Step 2
For the dough: combine the sponge, remaining flour, cream, 70 g of sugar, and salt (it's easier to do this in a dough mixer or food processor with a dough hook), knead the dough while gradually adding the yolks. The dough should become homogeneous. If the dough is difficult to knead, you can add a little cream. Then, add another 120 g of sugar and room temperature butter in small portions. Add the yeast and knead for another 2 minutes.
Step 3
Gently fold in the candied fruits, raisins, and cherries into the prepared dough, and let it rest for 1 hour at room temperature.
Step 4
Knead the dough again by hand and divide it into molds. The dough should fill only half of the mold. Leave it for 3 hours — during this time, the dough should increase 2 to 2.5 times.
Step 5
Bake for 45 to 60 minutes at 320°F. If you have a kitchen thermometer, check the internal temperature before removing the kulich from the oven — it should be 205°F or higher.
Step 6
Cover the finished kulich with a clean towel and let them cool completely.
Step 7
For the sugar glaze: mix 50 g of sugar, water, and glucose, heat it, bring to a boil, then let it sit for 5 hours, after which blend it with an immersion blender until smooth and coat the cooled kulich. You can decorate the kulich with nuts and candied fruits on top.
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