Kulich soaking syrup
Description
Perfect with tea and coffee. You will find the recipe for a simple yet very tasty milk cake with candied fruit in the step‑by‑step instructions, as well as a detailed description. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
First, start preparing the kulich: warm the milk (about 36 °C), add fresh pressed yeast, and 1 tablespoon each of flour and sugar, according to their total amount.
- 3
Step 3
Stir the starter, cover with a napkin, and place in a warm spot for 15 minutes.
- 4
Step 4
While the starter is fermenting, separate the white and yolk of one egg, and add a pinch of salt to the white. Set the yolk aside.
- 5
Step 5
Add the remaining sugar and beat until stiff peaks form.
- 6
Step 6
Add the egg yolk and melted butter, the butter should not be too hot, beat again with a mixer.
- 7
Step 7
Combine the egg mixture and the starter, add sifted flour, vanilla sugar, and knead the dough.
- 8
Step 8
The dough consistency – thick sour cream, cover the dough with a napkin and let it rise in a warm place for 1 hour.
- 9
Step 9
After an hour, add candied fruit to the dough.
- 10
Step 10
Fold the candied fruit into the dough so that it is evenly distributed throughout the mass.
- 11
Step 11
Place the dough into paper molds measuring 9×8.5 cm. Approximately 315 g per mold, the dough should fill the molds to about one third. Cover with a napkin and let it rise for 30 minutes.
- 12
Step 12
Bake the kulichs in the oven at 180‑200 °C for 35‑40 minutes.
- 13
Step 13
For soaking and glazing, it is not necessary to remove the cakes from the molds, but still, it will be easier to do it without them. Cool the cakes on a rack.
- 14
Step 14
While the kulich are cooling, you will start preparing the soaking syrup. For this you will need water, granulated sugar and cognac, as well as a silicone brush and a pastry syringe.
- 15
Step 15
Dissolve the granulated sugar in hot water, add the cognac, and let it cool.
- 16
Step 16
Brush the bottoms of the cakes with the soaking syrup, turning them over on a rack.
- 17
Step 17
Turn and soak the sides of the loaves.
- 18
Step 18
Scoop the remaining glaze into a pastry syringe and inject the glaze into the center and the sides.
- 19
Step 19
Leave the kulichs upside down so that the soaking spreads throughout the entire kulich.
- 20
Step 20
Drizzle the fully cooled kulich with glaze and decorate it with powdered sugar. Bright Easter!