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Kulich
Russian Easter Bread
Kulich is a traditional tall, sweet, enriched yeast bread, essential for Orthodox Easter celebrations. It's often decorated with white icing and sprinkles.
đ§ Ingredienser
- 500 g All-purpose flour(Plus extra for dusting)
- 10 g Active dry yeast(Or 20g fresh yeast)
- 200 ml Warm milk(Around 40-45°C (105-115°F))
- 100 g Granulated sugar(For the dough)
- 150 g Unsalted butter(Softened)
- 4 Large eggs(Room temperature)
- 2 Egg yolks(Room temperature)
- 1 tsp Salt
- 1 tsp Cardamom(Ground, optional for flavor)
- 100 g Raisins(Soaked in warm water or rum for 30 mins, then drained)
- 100 g Candied fruits(Chopped)
- 200 g Powdered sugar(For icing)
- 2-3 tbsp Lemon juice(For icing)
- for decoration Sprinkles or chopped nuts
đšâđł Instruktioner
- 1
Activate the yeast: In a small bowl, combine the warm milk, 1 tablespoon of the sugar, and the yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
â±ïž 10 minutes - 2
Make the sponge (optional but recommended for flavor): In a large bowl, whisk together about 150g of the flour, the foamy yeast mixture, and a pinch of sugar. Cover and let it rise in a warm place for about 30-45 minutes until it has doubled in size and looks bubbly.
â±ïž 45 minutes - 3
Prepare the enriched dough: To the sponge (or directly to a large bowl if skipping the sponge), add the remaining flour, remaining sugar, salt, cardamom (if using), softened butter, whole eggs, and egg yolks. Mix with a dough hook on low speed, or by hand, until a shaggy dough forms. Increase speed to medium (or knead vigorously by hand) for about 10-15 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be a soft, sticky dough.
â±ïž 15 minutes - 4
First rise: Place the dough in a lightly greased bowl, turning to coat. Cover tightly with plastic wrap or a damp cloth. Let it rise in a warm, draft-free place for 2-3 hours, or until it has at least doubled in volume. The dough should feel light and airy.
â±ïž 2-3 hours - 5
Incorporate fruits: Gently punch down the risen dough. Scatter the drained raisins and chopped candied fruits over the dough. Knead gently for a few minutes until they are evenly distributed. Be careful not to overwork the dough at this stage.
â±ïž 10 minutes - 6
Shape and second rise: Prepare your kulich molds (traditional tall, cylindrical tins). Grease them well and line the bottoms with parchment paper. Divide the dough among the molds, filling each no more than one-third full. Cover the molds loosely with plastic wrap and let them rise again in a warm place for 1-1.5 hours, or until the dough has risen to about 1-2 cm below the rim of the mold. The dough should look puffy and almost ready to overflow.
â±ïž 1 hour 30 minutes - 7
Bake the kulich: Preheat your oven to 180°C (350°F). If the tops of the kulich start browning too quickly, loosely tent them with aluminum foil. Bake for 50-60 minutes, or until the internal temperature reaches 90-95°C (195-205°F) on an instant-read thermometer, or until a wooden skewer inserted into the center comes out clean.
â±ïž 50-60 minutes - 8
Cool and decorate: Carefully remove the kulich from the oven and let them cool in the molds for about 15-20 minutes. Then, gently remove them from the molds and let them cool completely on a wire rack. Once completely cool, prepare the icing by whisking together the powdered sugar and lemon juice until smooth and thick. Drizzle or spread the icing over the top of each kulich, letting it drip down the sides. Immediately decorate with sprinkles or chopped nuts before the icing sets.
â±ïž 1 hour
đĄ Proffstips
- âUse tall, cylindrical molds for the authentic Kulich shape. If you don't have them, you can use clean coffee cans or deep cake pans.
- âEnsure all ingredients, especially eggs and butter, are at room temperature for better dough consistency.
- âThe dough is enriched and will be sticky; resist adding too much extra flour, which can make the bread dense.
- âFor added flavor, consider soaking the raisins in rum or brandy, or adding a pinch of saffron to the milk.
- âKulich is often blessed by a priest in church before being eaten.
- âAllow kulich to cool completely before icing to prevent the icing from melting off.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add saffron threads steeped in warm milk for a golden hue and distinct flavor.
- Increase the amount of dried fruits and nuts, or add ingredients like chopped almonds or dried cranberries.
- Incorporate citrus zest (orange or lemon) into the dough for a brighter flavor profile.