Easter Kulich

Name: Easter Kulich
Ingredients: 100 ml milk; 11 g instant yeast; 2 tbsp sugar; 300 ml milk; 100 g butter; 500 g flour; ½ tsp ground cardamom; ¼ tsp ground nutmeg; 5-6 egg yolks; 50 ml vegetable oil; 2 tbsp cognac; 150 g powdered sugar; 1 tbsp lemon juice; 1-2 tbsp water

🔗 Source

From: my website

🥘 Ingredients

milk 100 ml
instant yeast 11 g
sugar 2 tbsp
milk 300 ml
butter 100 g
flour 500 g
ground cardamom ½ tsp
ground nutmeg ¼ tsp
egg yolks 5-6
vegetable oil 50 ml
cognac 2 tbsp
powdered sugar 150 g
lemon juice 1 tbsp
water 1-2 tbsp

🍳 Cookware

bowl
large bowl
kulich molds
oven

📝

Traditional Russian Easter bread from a monastery recipe. The secrets to a light, airy kulich that stays moist for days: use mostly egg yolks (not whole eggs), add vegetable oil during kneading for a layered pull-apart texture, and a splash of cognac for moisture.

📝

The secret to the layered, pull-apart texture: add vegetable oil during kneading. It layers the dough as you work it, creating that distinctive cotton-like interior.

📝

Kulich is traditionally never cut with a knife. It is broken by hand, which reveals the beautiful layered, airy crumb.

1

For the sponge, warm milk to lukewarm and combine with instant yeast and sugar in a bowl . Mix well, cover with plastic wrap, and set in a warm place until it rises into a puffy dome, about 10-15 minutes .
2

Meanwhile, gently warm the remaining milk with butter until the butter is fully dissolved and the mixture is warm but not hot.
3

In a separate large bowl , combine flour with ground cardamom , ground nutmeg (just a pinch
4

Add the risen sponge to the dry ingredients, followed by the warm milk-butter mixture. Add egg yolks (yolks only
5

During kneading, gradually incorporate vegetable oil . Continue kneading until the dough is glossy and springs back when pressed.
6

Add cognac (this keeps the center moist
7

Cover the dough and let it rise in a warm place until doubled, about 1.5-2 hours . Punch down gently and divide into portions. Place into greased kulich molds . Let rise again until the dough reaches near the top of the molds, about 40-60 minutes .
8

Preheat oven to 180°C. Bake for 30-40 minutes until golden on top and a skewer comes out clean. Baking time depends on mold size
9

Let cool completely, then top with powdered sugar mixed with lemon juice and water to form a thick glaze. Drizzle or spread over the tops and decorate with sprinkles.

Actions

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