Easter Kulich with Candied Fruits
Baking and Desserts • Russian
Description
Enjoy your meal and have a Happy Easter!
Ingredients
- Wheat Flour 30 oz
- Milk 15 fl oz
- Sugar 10 oz
- Butter 10 oz
- Egg white 12 pieces
- Dry yeast 0 oz
- Raisins 5 oz
- Candied fruits to taste
- Vanillin to taste
- Ground Nutmeg to taste
- Ground Cinnamon to taste
- Saffron a pinch
- Citrus Zest Mix 1 piece
- Salt 0 oz
- Dark rum to taste
- Vegetable Oil to taste
- Semolina to taste
Step-by-Step Guide
Step 1
First, prepare the sponge. Slightly warm the milk (the necessary temperature can be felt with your finger; it should not feel warm when you dip your finger in the milk). Crumble the fresh yeast. Then combine all the sponge ingredients in a pot with high sides, cover with a clean towel, and leave in a warm place without drafts to rise for about 15–20 minutes.
Step 2
Meanwhile, knead the dough: in a large pot, cream the softened butter with sugar until light. Add the egg yolks one by one, ensuring each one is fully incorporated before adding the next. Then add all the spices and salt.
Step 3
Soak the raisins and candied fruits in rum or cognac (about 50 ml). Sift all the flour, preferably twice.
Step 4
Gradually add the flour to the butter-yolk mixture and incorporate the sponge. Knead until the dough easily pulls away from the sides of the pot. During kneading, you can oil your hands with vegetable oil to make it easier to knead. Let the dough rise for about 30–40 minutes in a warm place.
Step 5
Add the raisins and candied fruits to the dough and knead a second time. Let the dough rise again for about 20 minutes. During this time, the dough should double in size.
Step 6
Prepare the molds. It is better to bake these kulich in larger molds to avoid drying out. Grease the mold with vegetable oil (refined, odorless!) and sprinkle with semolina (semolina is better than flour in this case). Alternatively, line with parchment paper greased with butter.
Step 7
Fill the molds with dough to 1/3 full and let it rise again until doubled.
Step 8
Place the kulich in a preheated oven at 390°F for 15 minutes, then reduce the temperature to 355°F. Bake for about 45–50 minutes more. Check for doneness with a wooden stick as usual. It is important not to overbake the kulich, or they will be dry. Remove from the mold once they cool.
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