Usuba
Easter Kulich with Candied Fruits and Raisins
Traditional kulich with candied orange peel and raisins. Fluffy yeast dough of medium consistency rises in two stages, ensuring a light structure. The finished product is decorated with white glaze with lemon juice.
- Total
- 360 min
- Standard serving
- 167.3 g
Ingredients
Total 12
Instructions
- 1
Step 1
Dissolve the yeast in warm milk, add 400 g of flour and knead the dough. Cover with a towel and let it rise in a warm place for 2 hours.
Tip: dough for Easter cakes should be of medium consistency. Dough that is too thin will result in low cakes, while dough that is too thick will produce heavy cakes that stale quickly.
- 2
Step 2
Rinse the raisins and dry them. Finely chop the candied fruits. Whisk the egg yolks with sugar.
- 3
Step 3
Add the remaining flour to the risen dough, add the egg yolks, warm butter and salt. Knead thoroughly.
- 4
Step 4
Add the beaten egg whites to the dough. Mix quickly and let it rise.
- 5
Step 5
Preheat the oven to 200 °C. Add raisins and candied fruits to the dough, arrange in molds lined with baking paper.
- 6
Step 6
Let the dough rise to half the height of the form. Bake for 1 hour. After 30 minutes from the start, cover the top of the kulich with a sheet of baking paper moistened with water.
- 7
Step 7
For the glaze, beat the egg white with powdered sugar, add lemon juice. Decorate the finished kulich with glaze.
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