Easter Kulich with Cognac
Baking and Desserts • Russian
Description
The cooking time is given for a kulich with a diameter of 18–20 cm. The smaller the volume, the less time will be needed for baking. To check for doneness, remove the kulich from the oven and poke it in the center with a skewer (or a very long needle). If the dough does not stick to the skewer, the kulich is ready. Do not remove the kulich from the oven before 45–50 minutes, otherwise it will sink.
Ingredients
- Wheat Flour 70 oz
- Milk 20 fl oz
- Sugar 20 oz
- Chocolate eggs 20 pieces
- Dry yeast 5 oz
- Butter 5 oz
- Margarine 5 oz
- Light Raisins, Seedless 10 tablespoons
- Candied fruits 2 tablespoons
- Cognac 0 oz
- Ground Nutmeg 1 teaspoon
- Vanilla salt 6 teaspoons
- Salt 2 teaspoons
Step-by-Step Guide
Step 1
Dissolve the yeast in 1 glass of warm milk, add 200 grams of flour, and let it rise.
Step 2
In 1 glass of boiling milk, quickly stir in 200 grams of flour to make a roux. Mix off the heat until it forms an elastic mass without lumps. Combine the risen yeast mixture with the roux.
Step 3
Beat the egg yolks, sugar, and salt in a mixer until white, then divide in half. Add one half to the yeast-roux mixture, add another 200 grams of flour, cover with a lid, place in a warm place, and let it rise.
Step 4
To the risen mixture, add the second half of the yolks with sugar, the remaining flour, and whipped egg whites, knead the dough until it pulls away from your hands. Then gradually pour in the melted butter and margarine. Add nutmeg, vanilla sugar, cognac, and candied fruits. Let it rise again. Punch down the dough, add the raisins, and knead once more. Let it rise.
Step 5
If the mold is not non-stick, grease it with butter, then sprinkle the bottom and sides with a thin layer of flour. Place the dough in the molds, filling them about 2/3 full (or slightly less, but not more, as the kulich rises significantly). Let it rise. Cover loosely with paper and place in a preheated oven.
Step 6
Bake at 480°F for about 20 minutes, then reduce the heat to 220 degrees and bake for another 30 minutes, reduce the heat to 200 degrees and bake for 15–20 minutes.
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