Usuba
Easter Kulich with Saffron and Nutmeg
A delicate yeast kulich with a golden saffron hue, accented by the aroma of nutmeg and lemon zest. The dough is enriched with butter, raisins, and cognac. Decorated with a simple glaze made from whipped egg white and sugar.
- Total
- 120 min
- Standard serving
- 259.8 g
Ingredients
Total 14
Instructions
- 1
Step 1
Prepare the saffron infusion 4–5 days before cooking: crush the saffron in a mortar and pour vodka over it. If you don't have time, replace it with half a teaspoon of turmeric.
Mix the yeast with warm milk, add a glass of sifted flour and 2 teaspoons of sugar. Stir and let it rise until the volume increases.
- 2
Step 2
Separate the yolks from the whites. Beat the yolks, 300 g of sugar and salt until pale and homogeneous.
Pour half of the yolk mixture into the yeast starter, add 250 g of flour and knead the dough. Let it rise.
- 3
Step 3
Add the remaining egg yolk mixture and flour, knead thoroughly. Let it rise.
Add butter, lemon zest, saffron infusion, cognac, vanilla sugar, and nutmeg. Mix well.
Coat the raisins in flour and add to the dough together with 3 beaten egg whites. Mix and let it rise for the third time.
- 4
Step 4
Line the kulich mold with oiled paper. Spread the dough to half the height of the mold and let it rise.
Bake for 30–40 minutes at 180 °C until golden brown.
Cool the finished kulich, remove it from the mold and decorate with glaze made from whipped egg white and sugar.
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