Easter yeast-free kulich
Description
Homemade baked goods for tea. A yeast-free Easter kulich, of course, differs in taste from the classic yeast kulich, but for many this recipe will be a real lifesaver. To ensure your kuliches turn out beautifully without any issues, keep in mind that they should be baked at a temperature no higher than 170°C (340°F), or even lower—this way the dough will bake through properly inside without burning on the outside. Of course, baking time depends on the size of the kuliches, as larger molds require more time for the dough to fully bake.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Sift the flour into a deep bowl. Separately mix the kefir with baking soda, and after a few minutes, when bubbles appear on the kefir, pour the mixture into the flour.
- 3
Step 3
Add regular and vanilla sugar, and melted butter. Mix the mass thoroughly.
- 4
Step 4
Add raisins and other dried fruits (I used apricots, which I washed and cut into pieces). Mix well.
- 5
Step 5
The dough should turn out slightly thicker in consistency than regular cake batter.
- 6
Step 6
Transfer the dough into Easter bread molds (you can use metal, silicone, or paper molds). Fill the molds halfway to ensure a nice domed top.
- 7
Step 7
Bake the kuliches at 160-170 degrees Celsius for 30-35 minutes. Let the baked kuliches cool completely before decorating. You can make icing from egg white beaten with sugar, or use ready-made store-bought glaze, which simply needs to be mixed with water.