Yeasted kulich
Description
Perfectly pairs with tea and coffee. Making a yeast-based Easter bread isn't really difficult; the only thing it requires is time. So free up one day before Easter and dedicate yourself and your thoughts to this wonderful process! For me, it's something akin to meditation—preparing the dough is relaxing and inspiring. Of course, this only works when everything goes according to plan, which is why my recipe is reliable. Can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Warm the milk to a temperature of about 30 degrees. Add the yeast and stir well. Add 1 tablespoon of sugar and leave in a warm place for 15–20 minutes (I leave it near a turned-on stove burner).
- 3
Step 3
After 15 minutes, a fluffy layer will form on the surface, which means the yeast is active and everything is going well.
- 4
Step 4
Beat the eggs with the remaining sugar, salt, and vanilla sugar, then add to the yeast mixture. Mix well.
- 5
Step 5
Melt the butter and add it to the bowl as well. Mix well.
- 6
Step 6
And finally, start adding flour in small portions. At this stage, also add raisins or other dried fruits. First, mix everything in the bowl, then, when it becomes difficult to stir, transfer the dough onto a work surface and, gradually adding flour, knead a soft and tender dough.
- 7
Step 7
Transfer the finished dough to a large bowl, sprinkle the bottom of the bowl with flour, cover with a clean towel, and place in a warm spot for 1–1.5 hours. Then punch down the dough and leave it for another hour in a warm place. What does "warm spot" mean? It means a consistent temperature of approximately 30–35°C. You can let the dough rise in a multicooker using the dough proofing setting, in an oven with the door slightly open and set to the lowest temperature, or near a turned-on stove burner—though in the latter case, you'll need to rotate the bowl periodically.
- 8
Step 8
So, almost 3 hours have passed, the dough has tripled in size, becoming very fluffy and tender. It needs to be punched down once again before shaping the kuliches.
- 9
Step 9
I use paper molds for Easter bread, but you can also use silicone or metal ones. Metal molds definitely need to be greased with butter. As for silicone molds, it depends: if you've used them before and nothing has stuck, you can safely skip greasing. However, if it's your first time baking with them, play it safe and grease the bottom and sides with butter. Place the dough into each mold, filling about half the volume (or even slightly less). Let the dough rise in the molds in a warm place for about 15–20 minutes, allowing it to rise slightly. Meanwhile, preheat your oven. Bake the Easter bread in a preheated oven at 170°C (340°F) for 45–60 minutes. Baking time depends on the type and power of your oven. Bake until golden brown, and check the doneness in the center with a wooden skewer.
- 10
Step 10
While the kulich cakes are baking, prepare the protein glaze. You can simply whisk a chicken egg white with powdered sugar, or use ready-made glaze that only needs to be diluted with water. Cover the baked and slightly cooled kuliches with glaze and decorate with sprinkles or other decorations.