Easter kulich with turmeric
Description
Perfectly complements tea and coffee. Check out my recipe, I'll tell you in detail. Serve cooled or slightly warm.
Instructions
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Step 1
1. Prepare the ingredients. Let's get started!
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Step 2
2. First, you need to make a starter. To do this, dissolve the yeast, salt, and 1 tablespoon of sugar in warm milk (38-39°C).
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Step 3
3. Add two to three tablespoons of flour, dissolve it, and let the starter sit in a warm place for 10–15 minutes. I place it on the radiator and cover it with a towel.
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Step 4
4. When the sponge is covered with small bubbles, resembling a foamy cap, it is ready. Add the melted butter, sour cream, eggs, remaining sugar, and vanilla sugar, then mix well.
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Step 5
5. Add part of the flour, 1 tablespoon of turmeric (level), and start kneading the dough, first with a spoon, then by hand on the table.
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Step 6
6. The dough should not be stiff, but rather sufficiently dense and pliable. Let it rise in a warm place, covered with a towel, for 1.5 hours.
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Step 7
7. Pour boiling water over the raisins, let sit for 5 minutes, then drain all the water. Add the raisins to the risen dough, knead with your hands (the dough), and work it again into a ball.
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Step 8
8. Divide the dough into 4 parts. Grease the molds with vegetable oil, place the dough inside—filling no more than one-third of each mold, as it rises significantly. Put the challahs into a warm oven and let them rise for 30–40 minutes. When the dough reaches almost to the top of the molds, turn the oven on to 180°C (356°F) and bake the challahs for 30–40 minutes, until golden brown. I'd like to comment on the molds: I bake using thick-walled aluminum ones, which are very convenient—they never burn or stick. I've also liked non-stick and silicone molds, but I still recommend greasing them, as this helps extend the mold's lifespan. If you want to use paper molds, I suggest placing them inside aluminum molds; this way your baked goods won't disappoint. I've had cases where paper molds lost their shape under the weight of the dough, so I now only buy paper molds for small challahs.
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Step 9
9. Cool the finished paskhas in the mold, then carefully remove.
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Step 10
10. For the glaze, you will need chilled egg white and 3 tablespoons of powdered sugar. Using a mixer or electric whisk, beat the egg white at low speed first. Once the mixture is sufficiently aerated, increase the speed and continue beating until stiff peaks form. Then add the powdered sugar and mix until the glaze is smooth.
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Step 11
11. The glaze is ready! The consistency of the glaze will be smoother after adding the powdered sugar. You can add a few drops of lemon juice.
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Step 12
12. Apply glaze and sprinkles to the paska.
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Step 13
13. This is what it looks like—yellow and porous when cut open. Wishing you a bright holiday!