Prep Time
6 h.
Cooking Time
1 h. 30 min.
Serves
10
Cuisine
Russian
Difficulty
Categories
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About This Recipe
Prepare the most tender Easter kulich with rich dough, which will be a true centerpiece of your holiday table. This time-tested recipe will give you a fluffy and fragrant pastry that will delight every family member. Follow our step-by-step instructions to create a kulich that will melt in your mouth, filling your home with comfort and a festive mood.
Ingredients List
Total Ingredients: 17
Serves:
For cream:
Chicken egg (protein) - 1 pcs.
Powdered sugar - 150 g
Lemon juice - to taste
For dough:
Wheat flour - 1 kg
Sugar - 350 g
Milk 0.5% - 500 ml
Butter 60% - 250 g
Sour cream 12% - 50 g
Yeast - 50 g
Chicken egg - 5 pcs.
Candied fruit - 80 g
Raisin - 80 g
Mayonnaise - 30 g
Refined vegetable oil - 2 tbsp.
vanilla sugar - 2 tsp.
Salt - 1 tsp.
Cardamom - ½ tsp.
Nutrition Facts
Serves:
🥓
Fat
233г
🍚
Carbohydrates
1394г
🥩
Proteins
134г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Crack the eggs into a bowl, cover them with plastic wrap, and allow them to come to room temperature. Take the sour cream, mayonnaise, and butter out of the refrigerator. Cut the butter into cubes so it can soften.
Step 2
Thoroughly wash and dry the raisins. If desired, you can soak them in rum for an extra aromatic touch. To ensure the raisins are evenly distributed in the dough, toss them with a tablespoon of flour. Cut the candied fruit into small cubes.
Step 3
Place the molds on a baking sheet and put it in the oven, ensuring that the rising dough does not touch the top of the oven. Bake the kulichi for 35–45 minutes; the time may vary depending on the size of the molds.
Step 4
Remove the finished kulich from the oven. Leave them in their molds for ten minutes, then carefully remove and place them on their side on a wire rack to prevent them from sinking. Kulich baked in paper molds should not be removed.
For cream:
Step 1
Prepare the glaze: whisk the egg white with powdered sugar until a thick and fluffy mixture is formed. Pour in the lemon juice and whisk again. Cover the cooled sweet Easter breads with the glaze to give them a finished and appetizing look.
For dough:
Step 1
To begin preparing fluffy and tender kulich, create a starter dough. Add two tablespoons of sugar and crumbled yeast to warm milk, mixing thoroughly. Then, stir in 150g of flour, mix again, and leave in a warm place, covered with a towel, for 2 hours.
Step 2
Now we move on to the enriched part of the dough for the kulich. Beat the eggs with the remaining regular and vanilla sugar using a mixer. The result should be a light, airy mixture resembling a delicate cream.
Step 3
Add sour cream and mayonnaise to the egg mixture, then stir. Mash the butter, add it to the egg mixture, and beat with a mixer. Check the dough starter: if it has significantly increased in volume, you can continue preparing the dough.
Step 4
Combine the resulting mixture with the starter, salt, and cardamom. Whisk with a mixer until smooth. Sift the flour and gradually add it to the dough, mixing very well each time.
Step 5
Once all the flour has been incorporated, pour in the vegetable oil and continue kneading the dough for another fifteen minutes. Ideally, it should become airy and barely stick to your hands.
Step 6
Cover the kulich dough with a towel and place it in a warm spot (avoiding close proximity to a central heating radiator so the dough warms evenly). Allow the dough to rise well, until its volume increases 2-3 times. This will take approximately 4-5 hours.
Step 7
Add raisins and candied fruit to the dough, then mix well. Spoon the dough into the molds, filling them no more than 1/3 of the way up. You can use special paper molds, which are readily available in stores before Easter.
Step 8
Cover the molds with the dough with a towel and leave them in a warm place until the dough rises to half the height of the mold. Preheat the oven to 180 °C (a very high temperature is not necessary).
Enjoy your meal!
Follow the instructions step by step