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Delicious Easter kulich
Today we will prepare a delicious Easter kulich that doesn't stale for a long time and is moderately sweet. Kulichs are baked in the oven in just 30 minutes. Turmeric is added to the dough to give the crumb a yellow tint. Chicken eggs and butter should be at room temperature. In such delicious Easter kulichs you can optionally add raisins and candied fruits.
Yield: 4 kulichs (11 cm diameter mold).
Preparation time: 3 hours.
Caloric content: 352 kcal per 100 grams of the dish.
Ingredients
- flour – 700 grams;
- chicken eggs – 4 pieces;
- dry yeast – 10 grams (or fresh – 25 g.);
- milk – 1 cup (250 ml.);
- butter – 120 grams;
- sugar – 150 grams;
- turmeric (optional) – 1/3 teaspoon;
- vanillin – 1 gram;
- raisins – 50 grams;
- salt – 1/3 tsp;
- sour cream – 80 grams (4 tbsp.);
- vegetable oil (for greasing hands).
Preparation
1. Prepare the necessary ingredients. Rinse raisins and chicken eggs under running water. Butter and eggs should be at room temperature. For those who prefer sweeter kulichs, use more sugar.
2. Prepare the leaven. For this, mix 40 milliliters of warm milk with 10 grams of dry yeast and a teaspoon of sugar. Place in a warm place.
3. Soak the raisins in boiling water and leave until completely cooled.
4. While the raisins cool, pour the remaining milk into a saucepan and add 50 grams of butter. Place over medium heat. Stirring occasionally, bring the mixture to a boil and remove from heat.
5. Add two heaping tablespoons of flour to this mixture and stir everything together. Leave the custard mixture to cool completely.
6. Meanwhile, separate the yolks from the whites.
7. To the yolks, add 1 gram of vanillin, 1/3 teaspoon of salt, 1/3 teaspoon of turmeric, and about 70 grams of sugar. Whip everything with a mixer for about 30 seconds.
8. Next, add the prepared leaven to the yolk mixture and mix everything together.
9. To the egg whites, add the remaining sugar and beat with a mixer until frothy – about 1-2 minutes.
10. Add four tablespoons of sour cream and the remaining butter to the whipped egg whites and mix well.
11. In a deep container, pour the yolk and egg white mixtures. Add the cooled custard dough and stir.
12. Gradually sift all the flour into the mixture and mix everything together.
13. When the dough becomes difficult to mix, transfer it to a floured work surface and start kneading by hand. The finished dough for kulichs should slightly stick to your hands.
14. Transfer the dough ball to a deep container and cover it with plastic wrap. Place it in a warm place for about an hour and a half.
15. During this time, the dough will significantly increase in volume.
16. Dry raisins are mixed with a little flour.
17. Carefully transfer the dough to the work surface. Do not add more flour. Place the raisins on top of the dough.
18. Lightly grease your hands with vegetable oil and start incorporating the raisins into the dough.
19. Fill the kulich molds to 1/3 of their size. If their diameter, as in our case, is 11 centimeters, divide the dough into 4 parts. Shape each part into balls.
20. Place the balls into the molds, place them in a warm place, and cover with a towel. Wait until the dough rises to the top.
21. This is how our kulichs have risen.
22. Place the kulichs in a preheated oven at 170 degrees and bake for 30 minutes. Check readiness with a wooden skewer – it should be dry after piercing the baked goods. Remove from the oven and let cool completely.
23. The delicious Easter kulich is basically ready. It remains to decorate it.
24. Coat the products with the prepared gelatin icing. This icing does not crumble and is made without eggs. While it has not yet set, sprinkle with confectionery sprinkles.
Bright Easter!
