Easter Kulich with Saffron
Baking and Desserts • Author's
Description
All ingredients should be at room temperature; take the eggs out of the refrigerator before preparation so they are not cold, as well as the butter.
Ingredients
- Sugar 10 oz
- Egg white 2 pieces
- Milk 20 fl oz
- Salt a pinch
- Dry yeast 5 oz
- Saffron a pinch
- Oranges 2 pieces
- Irish Whiskey 5 fl oz
- Raisins 5 oz
- Vanillin to taste
- Candied fruits 5 oz
- Chopped almonds 5 oz
- Wheat Flour 40 oz
- Butter 15 oz
- Chocolate eggs 6 pieces
Step-by-Step Guide
Step 1
Prepare the sponge. For this, warm the milk (300 ml) (do not boil!), dissolve the yeast in it to avoid lumps, add sugar (4 tablespoons) and sifted flour (250 grams), mix everything, cover with a damp cloth, and place in a warm, draft-free area for 1 hour.
Step 2
Soak the saffron in warm boiled water (2 tablespoons), beat the yolks (2 pieces) with the remaining sugar and softened butter, add salt, the water from the saffron, vanillin, and the zest of two oranges.
Step 3
Warm the remaining milk, mix it with the yolk mixture, gently incorporate it into the sponge, and gradually add the remaining sifted flour.
Step 4
Whip the egg whites and gently fold them into the mixture, mix, cover with a damp cloth, and let rise for another hour.
Step 5
Soak the raisins in whiskey (preferably for a day).
Step 6
Knead the dough — the consistency should not be too stiff, add the candied fruits, raisins with the whiskey (in which they were soaked), and ground almonds, mix everything.
Step 7
Grease the molds with butter (if using silicone, this is not necessary) and fill them one-third with the dough, let them rise in a draft-free area, brush the top with egg yolk, and bake at 355°F for 40–50 minutes, depending on the size of the kulich; check readiness with a wooden skewer (if it comes out dry, it's ready), remove, place on a dry towel to cool, and decorate.
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