Kulich with Cream and Egg Yolks
Description
Cream in the dough works even a little better than milk. The finished kulich turns out completely not dry and literally melts in the mouth. As for add‑ins, you can experiment here, using not only raisins but also nuts, candied fruit, dried fruits.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Warm the cream until it is warm. Add a couple of spoons of sugar and the yeast.
- 3
Step 3
Add a few spoons of sifted flour, stir, and let it sit in a warm place for 20–25 minutes.
- 4
Step 4
Beat the yolks with sugar.
- 5
Step 5
Melt the butter and let it cool a bit.
- 6
Step 6
Combine the yolks with sugar and butter. Beat until smooth.
- 7
Step 7
The pre-ferment is ready, so you can start mixing the dough.
- 8
Step 8
Add the egg‑butter mixture to the starter.
- 9
Step 9
Stir and gradually add the sifted flour.
- 10
Step 10
If you add raisins or other candied fruits, coat them with flour beforehand.
- 11
Step 11
Cover the finished dough with a towel and place it in a warm spot for 2–2.5 hours. After the first rise, punch down the dough and let it rise again.
- 12
Step 12
When the dough is ready, turn on the oven and let it preheat to 190 degrees.
- 13
Step 13
Place the dough into the kulich molds and let it rise for about 20 minutes before baking.
- 14
Step 14
Bake the kulichs until they are golden.
- 15
Step 15
You can use any glaze. I will use a chocolate one. Melt the chocolate with a small amount of butter.
- 16
Step 16
Cover the cooled kulichs with chocolate.
- 17
Step 17
Happy Easter!