Usuba
Kulich with Cognac and Dried Fruits
Traditional Easter kulich with tender crumb, enriched with cognac, raisins, and dried apricots. The dough is prepared on a starter with yeast, and the finished kulich is decorated with white sugar glaze. The dish requires time for proofing, but the result is a fragrant, crumbly kulich with a natural flavor.
- Total
- 100 min
- Standard serving
- 241.7 g
Ingredients
Total 13
Instructions
- 1
Step 1
Add yeast and part of the flour to warm milk. Knead the dough and let it rise in a warm place for 20–30 minutes.
- 2
Step 2
Add egg yolks whisked with sugar, vanilla, butter, and cognac to the starter. Mix well, then add the remaining flour. Keep kneading until the dough stops sticking to your hands.
- 3
Step 3
Add the raisins, apricots, and lemon zest that have been pre-soaked in cognac. Cover the dough with plastic wrap and let it rise for 15–20 minutes.
Place the dough in a baking form, let it rise for another 10 minutes, then put it in the oven. Bake at 180 degrees for 20–30 minutes.
- 4
Step 4
Check the readiness by inserting a thin wooden stick into the kulich — it should be almost dry.
- 5
Step 5
For the sugar glaze, lightly whip half an egg white, add powdered sugar and knead until white. Add a drop of lemon juice.
- 6
Step 6
Glaze the kulich only after it has completely cooled.
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