Catholic Kulich
Description
The recipe won't take much time. To achieve the best result, you need to follow the formula and maintain an optimal temperature regime for the dough's development. When baking, take into account the peculiarities of your oven. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
In 50 ml of milk, mix 1 tsp of sugar and the yeast. Stir well.
- 3
Step 3
Pour the yeast mixture into a bowl, add 50 grams of flour, and stir.
- 4
Step 4
Cover the bowl with a towel and let it sit for 30 minutes in a warm place to rise.
- 5
Step 5
After the time has elapsed, the starter will noticeably increase.
- 6
Step 6
Add flour (300 g), sugar (80 g), milk (80 ml), 1 egg and 1 yolk to the starter. Begin kneading the dough with a spatula.
- 7
Step 7
When the dough comes together into a uniform mass, add the softened butter and candied fruit.
- 8
Step 8
Take a mixer and the “hooks” attachments. Knead the dough using the mixer.
- 9
Step 9
The resulting dough has a slightly sticky consistency. Cover it with a towel and place it in a warm spot for 1 hour 30 minutes.
- 10
Step 10
After some time, the dough will have risen and be ready for shaping.
- 11
Step 11
Dust the work surface with flour (approximately 1–2 tbsp). Transfer the dough and roll it out with a rolling pin or spread it with your hands. The thickness of the sheet should be about 1.5–2 cm.
- 12
Step 12
Next, pull one edge of the dough to the middle of the layer.
- 13
Step 13
Pull the second edge of the dough and cover it on top.
- 14
Step 14
Repeat the process with the opposite ends, and you will get a “book.”
- 15
Step 15
Turn the dough over with the seam side down. Cover it with a bowl and let it rest for 40 minutes.
- 16
Step 16
After the time has elapsed, remove the bowl. The dough will double in size.
- 17
Step 17
Take a muffin pan with a hole and generously butter it. Take the dough and make a hole in the middle. Transfer it to the pan, cover with a towel. Let it rest for 30 minutes to rise. Then preheat the oven to 180 °C. Place the cake to bake for 15 minutes. Afterwards reduce the heat to 165 °C and bake for 25–30 minutes.
- 18
Step 18
Take the finished kulich out of the oven.
- 19
Step 19
Transfer to a board and chill well.
- 20
Step 20
Make a fondant. Mix powdered sugar with lemon juice. Add the lemon juice drop by drop and stir each time.
- 21
Step 21
Slice the almonds.
- 22
Step 22
Cover the cooled kulich with icing and generously sprinkle with almonds. Let the icing dry and serve.
- 23
Step 23
The kulich turns out airy and light.