Usuba
Easter Kulich with Meringue Frosting
Traditional Easter kulich with raisins and vanilla. Fluffy yeast dough with protein cream and delicate structure. Perfect for a festive table.
- Prep
- 120 min
- Cooking
- 160 min
- Total
- 280 min
- Standard serving
- 929.9 g
Ingredients
Total 9
Instructions
- 1
Step 1
Crumble fresh yeast with sugar. Add warm milk and 150 g of flour. Mix until smooth.
Place the starter in a warm place for 2 hours to ferment. Do not add salt.
- 2
Step 2
Separate the egg yolks from the whites. Set aside some of the whites for brushing the kulich before baking.
- 3
Step 3
Whisk the egg yolks with sugar until light and fluffy. Separately whisk the egg whites with sugar until stiff peaks form. Reserve some of the egg whites for brushing.
- 4
Step 4
Pour the whipped egg yolks and whites into the dough. Beat well with a mixer.
Wash and dry the raisins. Coat them in flour and add to the dough.
Knead the dough, gradually adding vegetable oil until it becomes smooth and elastic.
- 5
Step 5
Grease the pans with butter and spread the prepared dough in them to half the height.
Leave the forms in a warm place for 40 minutes to allow the dough to rise.
Before baking, brush the top with beaten egg or reserved egg whites.
- 6
Step 6
Bake at 180°C for 30–40 minutes until golden brown.
Remove the kuliches carefully. After cooling, coat with protein cream and decorate with sprinkles.
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