Usuba
Kulich with Dry Yeast, Raisins and Candied Fruit
A traditional Easter kulich with fluffy crumb, generously filled with raisins and candied fruits. Aromatic dough infused with cardamom and vanilla is decorated with white glaze drizzled with lemon juice. This dish requires patience and time for proofing, but the result is worth the wait.
- Total
- 300 min
- Standard serving
- 650.8 g
Ingredients
Total 12
Instructions
- 1
Step 1
Heat the milk to room temperature in a saucepan. Completely dissolve the yeast in it, stirring carefully to avoid lumps.
- 2
Step 2
Sift half of the flour and add it to the milk with yeast. Mix thoroughly. Cover the pot with a lid, place a towel on top, and put it in a warm place for 30 minutes. The sponge should double in size. If it hasn't, let it sit longer.
- 3
Step 3
Separate the egg yolks from the whites. Thoroughly beat the yolks with sugar, add cardamom, vanilla, and slightly melted butter. Introduce this mixture into the dough and knead well. Add the remaining flour and mix once more.
- 4
Step 4
Cover the dough with a towel and let it rise for an hour in a warm place.
- 5
Step 5
While the dough is rising, rinse the raisins and soak them for 2 minutes. Mix with candied fruits and coat in flour so the fruits don't sink to the bottom. Add the candied fruits and raisins to the dough, stir and let it rest for another hour.
- 6
Step 6
Grease the kulich mold with melted butter, lightly dust the bottom with flour. Spread the prepared dough.
- 7
Step 7
Fill the mold one-third full so the kulich doesn't rise above the rim during baking. Cover with a towel and let it rest for 30 minutes. Brush the top with beaten egg. Optionally, sprinkle with chopped candied fruits.
- 8
Step 8
Place the kulich in the oven and bake for about an hour. Check for doneness with a toothpick: if the dough doesn't stick, the kulich is ready. If the crust is heavily browned but the dough inside is still raw, cover the baked goods with foil. Do not open the oven door during the first 30 minutes of baking — the dough is sensitive to vibrations.
- 9
Step 9
Do not remove the kulich from the oven immediately after it's done. Let it sit and absorb the heat.
- 10
Step 10
For the glaze, whip the egg white until fluffy peaks form. Squeeze juice from a lemon and gradually add it along with powdered sugar to the whipped egg white. If desired, add a few drops of cherry, mint, or raspberry syrup for color. Carefully apply the finished glaze to the top of the slightly cooled kulich, slightly covering the sides.
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