Kulich with Meringue
Description
Baking is prepared simply and quickly. There are many recipes for making kulich. I offer one of the simplest, without a starter. Moreover, you don’t need to knead the dough by hand. Everything happens in a bowl or pot. Then the dough is spooned into the molds. From the specified amount of ingredients you get two large kulich or six small ones. Prepare any meringue to your taste: French, Swiss, or Italian. Decorate the kulich. Good luck and happy holiday. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients for making a kulich.
- 2
Step 2
Pour warm milk into a bowl and add the yeast. Add a tablespoon of sugar and let the yeast foam. This will take 10–15 minutes.
- 3
Step 3
Break the eggs into another bowl.
- 4
Step 4
Add sugar.
- 5
Step 5
Whisk the eggs with sugar using a mixer until the mixture is fluffy.
- 6
Step 6
Add melted butter.
- 7
Step 7
Beat everything well again with a mixer. Add the salt and vanilla sugar.
- 8
Step 8
Combine the mixture of eggs, sugar, and butter with the milk and yeast, and stir.
- 9
Step 9
Gradually add the sifted flour.
- 10
Step 10
Knead the dough. I used a planetary mixer, but it also works well with a spoon.
- 11
Step 11
Cover the bowl with dough with plastic wrap and place it in a warm spot. After an hour to an hour and a half, the dough will rise.
- 12
Step 12
Rinse the raisins well and soak them in hot water for 10–15 minutes. Then drain the water. Add the raisins to the dough and mix. Place the dough again in a warm place to rise.
- 13
Step 13
When the dough has risen again, place it into the pans. I used a metal pot. Fill the pan with dough up to one‑third, cover with a towel or plastic wrap, and let it rise again.
- 14
Step 14
Preheat the oven in advance and bake the kulich at 175‑180 °C for 35‑40 minutes. Remove the kulich from the pan and let it cool.
- 15
Step 15
Make a meringue. I made an Italian one, in which the egg whites are cooked with hot syrup. Beat the cold egg whites until soft peaks form. Meanwhile, cook the syrup and, while hot, gradually pour it in a thin stream into the beaten egg whites, continuing to beat.
- 16
Step 16
Using a pastry bag with a tip, decorate the cakes with meringue patterns. The Easter cake is ready.