Kulichs from dough
Description
Egg yolks, beat with sugar. Melt butter. Mix melted butter, room‑temperature milk and the yolks beaten with sugar. Add a pinch of salt and, gradually adding flour, knead a not‑very‑dense dough. Dissolve the yeast in warm milk with 1 tablespoon of sugar dissolved, let it rise into a foam. Combine the dough and the yeast. Knead the dough for a long time, adding flour, until it pulls away from the hands. Before the final kneading, add beaten egg whites. Let the dough rise in a warm place, covered with a linen towel. Punch down the risen dough at least twice (ideally 4‑5 times). The last time add raisins, dried apricots, vanilla and zest. Place the dough into molds (about 1/3 of the mold), cover with a linen towel so it doesn’t dry out. Let it rise a little. Bake the first 10 minutes at 100 °C, the next 20‑25 minutes at 180 °C. For the glaze, beat chilled egg whites with a pinch of fine salt. Gradually add sugar, beating on medium speed until fully dissolved, to “stiff peaks”. With this glaze you can make three‑dimensional designs on the surface of the cake – children really like this “innovation”. Apply the glaze to the surface of hot cakes, or if they have already cooled – apply the glaze, decorate with sprinkles and put in the oven for 1‑1.5 minutes at 150 °C. Decorate our cakes with colored gel pencils – the imagination has no limits! For this Bright Holiday I thought it appropriate to depict golden domes of churches and a dove soaring above them in the sky – as a symbol of the joyful news of the Resurrection of the Savior. The bake is ready. Serve at the table.
Instructions
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Step 1
Kulich decoration option
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Step 2
Kulich decoration variant
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Step 3
Kulich decoration option
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Step 4
Kulich decoration option
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Step 5
A design option for kulich cakes