Creamy Kulich

Creamy Kulich - фото рецепта

This year, I decided to try new recipes for Easter cakes to celebrate the holiday, one of them is a creamy kulich. The name speaks for itself - the kulich is made based on cream - a very successful recipe! Incredibly light, soft and airy kulich. It's pure tenderness and deliciousness! Highly recommended!

For the sponge
Whipping Cream (33%)
1 cup
2.5 tsp fresh or 1 tbsp dry
2 tsp
1 1/3 cups
For the dough
Prepared sponge
4 + 1 yolk
1 cup
a pinch
4 1/3 cups
7 tbsp
1 cup
For the glaze
Egg White
Powdered Sugar
3/4 cup
Lemon Juice
a few drops

To make the creamy kulich, heat the cream to a warm state, add yeast and 2 tsp sugar. Stir, the yeast should completely dissolve in the cream.

Pour the cream with yeast onto sifted flour and mix until smooth.

Cover the resulting sponge with a towel and leave in a warm place for about 30 minutes. The sponge should double in size (it all depends on the temperature and the quality of the yeast).

In a mixer bowl, add 4 eggs and yolk, a pinch of salt and sugar, whisk everything until fluffy.

Then add the risen sponge, and also replace the whisk in the mixer with a dough hook.

We will gradually add the flour. You may need slightly more or slightly less flour, it all depends on the egg sizes and the flour itself.

When almost all the flour is incorporated, add soft butter and the remaining flour in the mixer. The butter should be very soft (I slightly melted it in the microwave).

The total kneading time of the dough is about 30 minutes. It should be very soft and elastic, but not sticky to your hands.

Cover the dough with plastic wrap and place in a warm draft-free place for about 1.5 hours. It should double in volume at least. I used a special function in my oven, and my dough rose in just 40 minutes.

Prepare the molds. Instead of special kulich molds, I used tin cans from canned fruits. Grease the bottom and sides of the molds with butter or vegetable oil and dust with flour, place a circle of parchment paper on the bottom.

Knead the risen dough and add raisins. I pre-soaked them in dark rum (30 min), then slightly dried with a towel and dusted with flour so they distribute more evenly in the dough.

Put the dough into the molds. The mold should be filled with dough up to 1/3. Roll the dough into a ball, pinch it, and place it in the mold with the pinched side down. Let rise, covering with a towel.

When the dough in the mold rises to about three quarters, bake them.

Bake the kulich in a preheated oven at 180 degrees Fahrenheit for 30-60 minutes. Again, it all depends on the characteristics of your oven and the size of the kuliches, so the temperature and time are relative. Check the readiness of the kuliches with a wooden skewer, if it comes out dry, they are ready. Let them cool slightly in the mold before carefully removing. Be careful, the kuliches are very delicate, no need to rush!

In my oven, the kuliches were baked using the "4D-Hot Air" program on the 2nd level for 30 minutes at a baking temperature of 160 degrees Fahrenheit.

Once cooled, decorate the creamy kuliches with glaze, colored sprinkles, nuts, raisins, ... in general, use your imagination as you wish!

For the glaze, mix egg white, powdered sugar, and lemon juice in a convenient container. Whisk with a mixer on low speed until fluffy. The finished glaze should be white and shiny.