Classic KULICH

Happy upcoming bright Easter! We offer a recipe for a traditional delicious kulich. Rich, made from yeast dough, soft, airy — a true centerpiece of the holiday table. Fill your home with the wonderful aroma of rich Easter baking!

Ingredients:

For the sponge: Sugar — 15 g. Yeast (dry) — 7 g. Flour — 20 g. Milk (3.5%+) — 50 ml

Dough: Milk (3.5%+) — 250 ml Egg — 100 g (about 2 small eggs) Sugar — 170 g Flour (protein content 12+) — 550 g Butter 82.5% — 70 g Vanilla sugar — 10–12 g Vegetable oil — 15–17 ml Raisins, nuts, candied fruit — 160 g

Making the sponge

Combine all the dry ingredients and add the warm milk. Cover with plastic wrap and leave in a warm place for 30–35 minutes. During this time the sponge should increase 4–5 times in volume.

Meanwhile, prepare your kulich baking pans. If the pans are no longer new, skip this step. Preparation: Generously grease the inside of the pans with vegetable oil and place in a preheated oven at 220°C for 1 hour. Remove the pans and let them cool. A natural non-stick coating forms on their surface, which will allow the finished kulichi to release easily from the pans.

While the pans are in the oven, rinse the raisins and pat them dry.

Next, beat the eggs with sugar. Take a larger saucepan. Pour in the warm milk, the egg mixture, vanilla sugar and the sponge. Gradually add the sifted flour and begin kneading the dough. Once all the flour has been added, you can add the oil (vegetable and butter). IMPORTANT! If you use low-protein flour, you may need a little more of it.

Knead the dough for about 12–15 minutes, transfer to a bowl, cover with plastic wrap and leave in a warm place for 2 hours. During this time the dough should triple in volume.

Once the dough has risen, add the nuts, raisins and candied fruit, knead well and divide among the pans.

The dough needs to rise again in the pans — cover with a towel and wait about 40 minutes. In a warm place!

After proofing, place the kulichi in a preheated oven at 180°C for 35 minutes, top-bottom mode. You may need more baking time — go by your oven and the size of the kulichi.

Do you know how to check if a kulich is done? With a skewer! If the skewer comes out dry, the kulich is ready.

When the kulichi are ready, cool them and only then pour over the icing.

ICING

You can use store-bought ready-made icing or make your own. Egg white — from 2 eggs Powdered sugar — 100 g Lemon juice — 1/3 tsp Vanilla sugar — a pinch Salt — a pinch

Combine all the ingredients and beat with a mixer until the icing becomes glossy and thick. Apply the icing to the kulichi. Decorate before the icing sets. The icing dries in 40 minutes.

These quantities are enough for 3 small kulichi.

Follow the recipe and it will turn out great. Don't forget to thank us with a like and a comment.