Easter yeast-free kulich
Description
Delicious baked goods for the whole family. 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, preferably lower, so the dough bakes through properly inside without burning on the outside. Of course, this all depends on the size of the kuliches—larger molds require more baking time for the dough to cook thoroughly.
Instructions
- 1
Step 1
Prepare all 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 sugar (regular and vanilla), melted butter. Mix the mixture 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 nicely risen top.
- 7
Step 7
Bake the Easter breads at 160-170 degrees Celsius for 30-35 minutes. Let the baked breads cool completely before decorating. You can make the icing from egg white beaten with sugar, or use ready-made store-bought glaze, which just needs to be mixed with water.