Usuba
Kulich with three layers: cocoa, poppy seed and candied fruit
Festive kulich with triple filling: chocolate layer with nuts and raisins, poppy seed and candied fruit. Yeast dough with orange zest, decorated with glaze.
- Total
- 205 min
- Standard serving
- 230.3 g
Ingredients
Total 14- Grain flour
58.33 g≈ 7 tbsp - Milk
23.33 ml≈ 1.5 tbsp - Sugar
13.33 g≈ 1 tbsp - Egg yolk
10 g≈ 2 tsp - Butter
18.319 ml≈ 3.5 slice - Salt
1.17 g≈ 1/4 tsp - Orange zest
1.275 g≈ 1/2 tsp - Cocoa
2.5 g≈ 3/4 tsp - Vanillin
1.33 g≈ 1 pcs - Candied Fruits
26.67 g≈ 2.5 tbsp - Raisins
16.67 g≈ 1.5 tbsp - Poppy
30 g≈ 3.5 tbsp - Walnuts
16.67 g≈ 1.5 pcs - Icing sugar
11.67 g≈ 1.5 tsp
Instructions
- 1
Step 1
Add 2 teaspoons of sugar and yeast to warm milk (125 ml). Stir and let sit for 5–7 minutes.
- 2
Step 2
In another bowl, mix the egg yolks, remaining sugar, vanilla extract, salt, and grated orange zest. Stir.
- 3
Step 3
Sift the flour into a deep bowl and make a well in the center. Pour the mixture of egg yolks with sugar and milk with yeast.
- 4
Step 4
Knead the dough. Add 50 g of softened butter and continue kneading. Transfer to a work surface and knead for 7 minutes.
- 5
Step 5
Separate 1/3 of the dough (220 g). Brush the larger portion with vegetable oil and cover with plastic wrap.
Mix the separated part with cocoa (you can add 15 ml of warm milk). Knead, brush with vegetable oil and cover with plastic wrap.
Leave both parts of the dough to rest for 1 hour.
- 6
Step 6
Roll out the chocolate dough into a rectangular sheet 3–4 mm thick. Arrange raisins and chopped walnuts on top. Roll into a log and pinch the ends closed.
- 7
Step 7
Divide the light dough into two parts. Spread the first part with soft butter, lay out 110 g of candied fruits, roll it into a roll and pinch the edges.
Roll out the second part, spread the steamed poppy seeds on it and roll into a roll.
- 8
Step 8
Braid all three rolls together. Line a baking sheet with parchment paper, place a ring with a diameter of 16 cm, cover the side walls with paper.
Grease the parchment paper with butter. Roll the braid into a ring, transfer it to the baking dish and cover with plastic wrap.
Leave for 1 hour to proof.
- 9
Step 9
Bake for 50 minutes at 180 °C. Once cooled, cover the kulich with glaze and decorate with candied fruits or sprinkles.
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