Easter kulich from enriched yeast dough
Description
Perfect for tea and coffee. This recipe can be used not only for baking Easter bread, but also pies and buns. The substitution ratio of dry yeast to fresh yeast is 1:3 (10 g dry yeast = 30 g fresh yeast). Instead of raisins, candied fruits are sometimes added, resulting in an unusual, vibrant, and delicious flavor.
Instructions
- 1
Step 1
1. Prepare the sponge. Add a spoonful of sugar, yeast, and 2 tablespoons of flour to warm kefir. Mix well. Cover and let the sponge rise.
- 2
Step 2
2. Beat the eggs with sugar into a fluffy light foam.
- 3
Step 3
3. Then add the sour cream and melted butter. Beat everything with a mixer.
- 4
Step 4
4. Add the resulting mixture to the starter and mix well.
- 5
Step 5
5. Sift the flour into the dough, reserving some for kneading. Mix everything well with a spoon until you get a sticky dough.
- 6
Step 6
6. Sprinkle the table or board with flour, place the dough on it, and knead by hand. When the dough has absorbed all the flour, pour 2-3 tablespoons of vegetable oil onto the table and continue kneading. The dough should turn out soft and tender.
- 7
Step 7
7. Add the washed and dried raisins to the dough and knead until evenly distributed. Transfer the finished dough to a bowl, cover with a towel or plastic wrap, and let it sit in a warm place for 1.5 hours.
- 8
Step 8
8. Divide the dough into 3 parts and roll each into a rope. Then braid them into a "plait." Trim the edges, join the ends to form a ring, and transfer it to a greased baking pan.
- 9
Step 9
9. Use the leftover dough pieces to make a small knot and place it in the center of the ring. Brush everything with egg yolk and sprinkle with sesame seeds. Bake for a total of 50 minutes: first 10–15 minutes at 180°C, then cover the pan with foil and continue baking at 160°C for the remaining time.
- 10
Step 10
10. Remove from the mold when the kulich has cooled.