Jewish kulich
Description
This recipe won't take much time. Don't be intimidated by the large number of ingredients—I was cooking for a big family and also needed to bring a few kuliches as gifts. If you have fewer family members, feel free to reduce the ingredient quantities by half or even by a third. To make Jewish kulich, you'll need medium-fat sour cream, walnuts (or almonds, if your budget allows), and for those who enjoy a pleasant aroma, a bit of "amaretto" liqueur won't hurt. 1. First, prepare several ingredients: Raisins play an important role in Jewish kulich, so wash them thoroughly and dry well. Sift the flour, chop the nuts (not too fine, just small pieces). Line baking molds with parchment paper, lightly grease with butter, and sprinkle with breadcrumbs. 2. Prepare the starter: Dissolve yeast in warm milk, add two glasses of sugar, 100 grams of butter (at room temperature, or better yet, melted), and 1 kilogram of flour. Mix everything gently and add a pinch of salt. Cover the starter with a towel and let it rise for 1.5–2 hours. 3. Once the dough has risen, knead it well and let it rise again. However, if you're short on time, you can skip this step and proceed directly to baking. 4. While the starter is rising, separate egg yolks from whites. Beat the yolks with one glass of sugar and one packet of vanilla sugar. Beat the whites with sugar until stiff, foamy peaks form. 5. To the risen starter, add the remaining butter, beaten whites, creamed yolks, sour cream, and amaretto liqueur (if using). Gradually incorporate the sifted flour into the dough. Knead the dough thoroughly (this may take up to an hour—don't be surprised, especially with such a large quantity of ingredients). Place the finished kulich dough in a warm place, covered with a towel, to rise once more. 6. When the dough has risen, knead it again. Then add the raisins and chopped nuts. To taste, you may also add cardamom (if using whole pods, it's best to grind them). 7. Divide the dough among the prepared molds, filling each only one-third full. Let the dough rest in the molds for about 20 minutes. Meanwhile, preheat the oven to 200°C (390°F). 8. Bake the kuliches for 40 minutes. When you smell the delicious aroma and see a nice, golden crust, they're ready. 9. Spritz the finished Jewish kuliches with lemon juice, then generously dust with powdered sugar. Jewish kuliches differ from regular ones made with sweet dough without sour cream, but they are just as tasty and aromatic.