Quick Easter Bread
Description
Kulich is a type of sweet Easter bread. It differs significantly from a cake in its porosity, density, and weight. The dough is sweet and quite heavy. It doesn't rise very quickly, but the raw risen dough should reach triple its original volume. In my case, the dough rose to the rim of the pan. It can be served with tea or coffee.
Instructions
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Step 1
To make a quick Easter bread, we need to use dry instant yeast. Usually, Easter bread is made with fresh yeast, but many home cooks are hesitant to use it. I offer my own recipe using dry yeast—quick and easy to prepare.
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Step 2
Add 70 ml of water, 2 tablespoons of sugar, and 0.5 teaspoon of salt to the yeast. Stir until the dry yeast is completely dissolved in the water. Add one tablespoon of flour and stir again. Cover the bowl with another plate and let it sit in a quiet place. This can be an ordinary kitchen counter, but it's best if there are no drafts. If you're unsure, wrap the bowl with a towel.
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Step 3
The yeast will rise and foam up, increasing to three times its original volume. This will take about 30 minutes. While the yeast is activating, sift 500 g of flour and mix in 6 tablespoons of sugar.
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Step 4
In another bowl, beat 4-5 eggs (if using large eggs, use 4) with a fork. Add the beaten eggs to the flour. Add the yeast mixture and vanilla. Knead the dough. Then add softened butter at room temperature. The butter should be soft, but not melted.
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Step 5
Knead the dough using a mixer with dough hooks. This took me 10 minutes. Leave the dough in the bowl, cover it with plastic wrap, and let it rise for 3 hours. The dough should triple in size.
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Step 6
While the dough is rising, rinse the raisins and other dried fruits (I used only apricots). Pour a shot of cognac over the dried fruits and let them steep.
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Step 7
When the dough has risen, add the raisins along with the other dried fruits. Pour in the remaining brandy as well. Add 100 g of flour. Mix everything by hand. Do not overwork the dough—simply mix gently, then shape it into a ball.
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Step 8
I bake the kulich in an 18 cm springform pan. Line the bottom with parchment paper and grease the sides with butter. Place the dough inside, cover with a towel, and let it rise (it took me 2.5 hours). Preheat the oven to 160°C. Bake the kulich for about 40 minutes to 1 hour. Do not open the oven during the first 15 minutes—opening it may cause the dough to collapse, and this cannot be fixed. After 20 minutes of baking, cover the top of the kulich with foil to prevent the top from burning.
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Step 9
Place 1 egg white in a bowl. Add 3.5 tablespoons of powdered sugar. Beat with a mixer until smooth and thick royal icing for the kulich is obtained.
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Step 10
Remove the kulich from the oven 50 minutes (slightly more if needed) after baking begins. Let it cool completely and then spread with icing.