Usuba
Easter Bread with Raisins, Candied Fruits and Hazelnuts
Festive kulich with aromatic dough, generously filled with raisins, candied fruits, and crushed hazelnuts. Citrus zest and cognac add depth to the flavor. The finished kulich is covered with white chocolate and decorated with dark chocolate.
- Total
- 300 min
- Standard serving
- 195.8 g
Ingredients
Total 17- Kefir3%
12.5 ml≈ 2.5 tsp - Salt
0.75 g - Sugar
12.5 g≈ 1 tbsp - Vanilla sugar
1.25 g≈ 1/3 tsp - Chicken egg
19 g≈ 1/3 pcs - Butter
20.604 ml≈ 3.5 slice - Orange zest
0.15 g - Lemon zest
0.12 g - Wheat flour
68.75 g≈ 1/2 cup - Dry yeast
0.88 g≈ 1/4 tsp - Raisins
9.38 g≈ 4 pcs - Candied Fruits
9.38 g≈ 1 tbsp - Cognac
4.31 ml≈ 3/4 tsp - Fried Hazelnutsground · жареный · измельченный
6.25 g≈ 1.5 tsp - White chocolate
25 g≈ 2 tbsp - Dark chocolate70%
6.25 g≈ 2/3 slice - Yellow food coloring
to taste
Instructions
- 1
Step 1
Place kefir, salt, sugar, vanilla sugar, eggs, butter, orange zest, and lemon zest in the mixing bowl. Add flour and dry yeast in the specified sequence. Select the "Dough" program and start mixing.
- 2
Step 2
Pour cognac over the raisins and candied fruits. After the machine beeps, add the raisins, candied fruits, and crushed hazelnuts soaked in cognac to the dough.
- 3
Step 3
Let the dough rise until it increases in volume by 2–2.5 times. Punch down the dough and shape it into a ball.
- 4
Step 4
Grease the multicooker pot with butter and place the dough ball inside.
- 5
Step 5
Set the "Yogurt" mode for 1.5 hours for proofing. When the dough rises, switch to "Baking" mode and cook for 1 hour.
- 6
Step 6
Turn the kulich upside down and bake for another 1 hour in "Baking" mode.
- 7
Step 7
Transfer the finished kulich to a wire rack and let it cool completely.
- 8
Step 8
Cover the cooled kulich with melted white chocolate. Decorate the surface with melted dark chocolate, creating a pattern.
- 9
Step 9
Let the chocolate harden completely. If desired, decorate with yellow food coloring.
- 10
Step 10
Cut the kulich into portions and serve.
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