Usuba
Easter Kulich with Cream, Candied Fruits and Cherries
Tender kulich made with cream, candied fruits, raisins, and dried cherries. The dough is prepared on a starter, enriched with egg yolks and butter. The finished kulich is topped with sugar glaze and decorated with nuts.
- Total
- 540 min
- Standard serving
- 253 g
Ingredients
Total 13
Instructions
- 1
Step 1
Prepare the sponge: mix 150 g of flour, 150 ml of cream, and 6 g of fresh yeast. Leave at room temperature for 3 hours.
- 2
Step 2
For the dough, mix the starter, remaining flour (500 g), remaining cream (150 ml), 70 g sugar, and salt. Use a stand mixer or food processor with a dough hook attachment.
Gradually add egg yolks, stirring until smooth. If necessary, add a little cream.
Add the remaining 120 g of sugar and room temperature butter in small portions. Beat for another 2 minutes.
- 3
Step 3
Manually add candied fruits, raisins, and dried cherries to the dough. Let it rest at room temperature for 1 hour.
- 4
Step 4
Knead the dough with your hands once more and distribute it into molds so that it fills half the volume. Leave it for 3 hours — the dough should increase in size by 2–2.5 times.
- 5
Step 5
Bake at 160 degrees for 45–60 minutes. Check for doneness: internal temperature should be 96 degrees or higher.
- 6
Step 6
Cover the finished kulich with a clean towel and let it cool completely.
- 7
Step 7
For the sugar glaze, mix 50 g of sugar, 15 ml of water and 10 g of liquid glucose. Heat to boiling and leave for 5 hours.
Blend the mixture with a blender until smooth. Spread the glaze on the cooled kulich cakes and decorate with nuts and candied fruits.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
