Usuba
Kulich with Raisins and Spices
Festive kulich with aromatic spices, dried fruits and cognac. The dough is made with a starter and yeast, enriched with butter and eggs. Decorated with protein glaze.
- Total
- 180 min
- Standard serving
- 108.5 g
Ingredients
Total 18- Butter
9.89 ml≈ 2 slice - Chicken egg
10 g - Egg yolk
2 g≈ 1/3 tsp - Rendered milk fat
18.5 L - Yeast
2.25 g≈ 3/4 tsp - Golden raisins
5 g≈ 1.5 tsp - Dark raisins
5 g≈ 1.5 tsp - Cranberry
7.5 g≈ 3.5 pcs - Cognac
1.5 ml≈ 1/3 tsp - Saffron
to taste≈ 1/4 tsp - Vanilla sugar
0.75 g - Orange zest
0.5 g - Nutmeg
to taste - Cardamom
0.09 g - Salt
0.15 g - Wheat flour
50 g≈ 1/3 cup - Egg white
3 g≈ 1/2 tsp - Powdered Sugar
10 g≈ 2.5 tsp
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Cut the butter into cubes and melt over low heat. Allow to cool to a warm state.
- 3
Step 3
Whisk the eggs and yolks with sugar. Add warm milk, melted butter and yeast, crumbling them by hand first.
- 4
Step 4
Mix until smooth, cover and let sit at room temperature for 8-12 hours.
- 5
Step 5
Pour cognac over the raisins and let sit for 30 minutes.
- 6
Step 6
Add saffron, vanilla sugar, orange zest, nutmeg, cardamom and salt to the sponge. Mix well.
- 7
Step 7
Sift the flour through a fine sieve and gradually mix it into the starter dough. Knead the dough for 15 minutes until it begins to pull away from the sides of the bowl.
- 8
Step 8
Cover the dough with plastic wrap and leave in a warm place until the volume increases by 2–2.5 times.
- 9
Step 9
Mix raisins and cranberries into the risen dough.
- 10
Step 10
Spread the dough into kulich molds so that it fills one-third of the volume. Leave it in a warm place for another 30–40 minutes. The dough should not reach the edges of the mold.
- 11
Step 11
Put the kulichs in a preheated oven at 200 °C for 10 minutes. Then reduce the temperature to 180 °C and bake for another 25 minutes.
Let the cakes cool slightly in their pans on a wire rack. Carefully remove them (if using paper pans, you can leave the cakes in them) and place them on their side on a thick towel. Cool completely, occasionally turning to the other side.
- 12
Step 12
For the glaze, beat the egg whites with powdered sugar. Cover the cooled kulich cakes with glaze and decorate to taste.
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