Usuba
Kulich with candied fruits and orange zest
Traditional Easter kulich with tender crumb, candied fruits, and orange aroma. The dough is prepared on a starter with yeast and decorated with protein glaze. The dish requires time for proofing, but the result — an airy and moist kulich — is worth it.
- Total
- 180 min
- Standard serving
- 147.7 g
Ingredients
Total 13
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
For the sponge, crumble the yeast and mix it with warm milk, 15 g of sugar, and 60 g of flour. Stir, cover with plastic wrap, and let it sit for 10–15 minutes. The sponge should start to bubble — this is a sign that the yeast is active.
- 3
Step 3
Whisk 3 eggs and the yolk of one egg (set aside the white for glaze) with the remaining sugar, vanilla paste, and salt until light and fluffy.
- 4
Step 4
Combine the beaten eggs with the risen starter dough. Add warm melted butter, cognac and orange zest. Mix until smooth and uniform.
- 5
Step 5
Gradually fold the sifted flour into the dough. It should be sticky and soft, not dense.
- 6
Step 6
Cover the dough with plastic wrap or a damp towel and leave it in a warm place for 1–1.5 hours. Then punch it down and let it rise again — this will take less time.
- 7
Step 7
Mix the candied fruits into the dough. Divide it into portions according to the number of molds. Shape each portion into a ball and place it in a mold so that the dough takes up one third or half of the volume.
- 8
Step 8
Cover the pans with kulich and let them rise until doubled in volume.
- 9
Step 9
Bake the kulich in an oven preheated to 170 °C for about 40 minutes. After 20 minutes, cover the kulich with foil to prevent the tops from burning. Let cool in the molds.
- 10
Step 10
For the glaze, whip the remaining egg white with powdered sugar until fluffy. Add lemon juice and whip until soft peaks form.
- 11
Step 11
Cover the cooled kulich with glaze and decorate as desired.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
