Lemon Kulich with Turmeric
Description
Delicious baked goods for the whole family. Dissolve the yeast in warm water or milk. Mix sugar and flour into the dissolved yeast and let it sit until foam appears. Now lightly toast the nuts and break them into pieces with a knife. Rinse the raisins and pour 2 tablespoons of cognac over them. Brew the turmeric by pouring two teaspoons of boiling water over it. Take one egg. Separate the white from the yolk. Beat the yolk plus another 3 eggs with sugar until a firm foam forms. Add 1 cup to the resulting mixture and stir with a mixer on low speed. Add softened butter, lemon zest, salt, vanilla and the brewed turmeric to the mixture. Beat everything together until homogeneous. Now pour the yeast starter into the dough and mix. Add another 1.5 cups of flour and stir. The finished dough should be soft, sticking to the spoon but easy to stir. Cover the container with the dough and place it in a warm spot. The dough should rise at least twice. When the dough has risen, add the raisins and nuts. Then add 0.5 cup of flour and mix everything with an oiled hand. While mixing we kind of lift, fold, and lift the dough again. Grease two small baking pans with vegetable oil and dust with flour. The bottom can be lined with parchment for baking. Place the dough to 1/3 of the pan height and put the pans in a warm place. The dough should rise to the edges of the pan. Preheat the oven to 170‑180 °C. Bake for 50 minutes to one and a half hours. It depends on the size of the loaves. If the top of the loaf starts to brown too early, cover it with foil or a damp baking paper and lower the temperature to 150‑160 °C. Check the loaf’s doneness with a wooden skewer. While the loaf is baking, you can prepare the glaze. Take the remaining egg white and beat it with a mixer on high speed. Gradually add sugar while continuing to beat. Also add 1‑2 tablespoons of lemon juice for aroma and a slight tang. The glaze can be poured over a hot loaf or a cooled one. Enjoy your meal.