Recipe
Kulich (Easter sweet bread)
— • — • Russian
Orphaned recipes
- Combine yeast starter; - Beat eggs and sugar; - Knead dough, add butter, fold in fruit. Traditional Russian Easter sweet bread (kulich) made with a yeast starter, eggs, sour cream, butter and raisins/candied fruit. Quantities as listed for one large batch.
Units:
Scale Recipe:
Ingredients
Main
- 16g dry yeast
- 315g sugar
- 125g milk(3.2%)
- 3 pcs egg(175 g total)
- 70g vegetable oil(=4 tbsp)
- 250g sour cream(20%)
- 200g butter(82.5%)
- 550g flour
- 230g raisins and candied fruit(optional)
Instructions
Main
- Mix dry yeast with 15 g of the sugar in a large bowl. Pour in warm milk and stir to dissolve.
- Add 100 g of the flour to the yeast mixture and whisk until smooth. Cover, place bowl in warm water and let the starter rise about 30 minutes.
- Meanwhile, beat the eggs with the remaining sugar until light and fluffy.
- Add sour cream and vegetable oil to the egg mixture. Sift in about 250 g of flour and beat another minute to combine.
- When the starter has risen, fold it into the egg-flour mixture. Begin kneading the dough, gradually adding the remaining flour until a soft dough forms.
- Add softened butter in small pieces and knead thoroughly until the dough is smooth, elastic and pulls away from the bowl.
- Soak raisins and candied fruit, drain and fold them into the dough evenly. Let the dough rise in a warm place until doubled.
- Shape the dough, place into greased molds filling about one third full. Let rise until nearly doubled, then bake in a preheated 180°C oven for 30–40 minutes until golden and cooked through. Cool before slicing.
Tips
- Soak raisins and candied fruit in warm water or rum for 20–30 minutes before mixing.
- Add softened butter in small pieces while kneading to achieve a smooth, elastic dough.
- Cool baked loaves completely before slicing to preserve the crumb and shape.