Soft and Airy Kulich - Panettone

Soft and Airy Kulich - Panettone - фото рецепта

Today I am sharing with you another recipe for kulich. There can never be too many recipes:-) It is incredible, soft, and airy like cotton, rich and delicious. This is a simplified recipe for making panettone kulich. I have shared a panettone recipe before. This one is different, it is richer and creamier, using egg yolks, milk, honey, and a dough that can be refrigerated. This is very convenient, in my opinion. I prepared the dough in the evening and finished it in the morning before baking the kulich. I highly recommend this recipe. If you are looking for a not too complicated but delicious recipe, try this one out!

Warm Milk
3/4 cup
Fresh Yeast
2 1/2 tbsp
Egg Yolks
7 (about 3/4 cup)
3/4 cup
2/3 cup
3 1/3 cups
2 tbsp
Dark Raisins
1/3 cup
Dried Cranberries
1/3 cup
Dried Mango
2/3 cup
1 (zest)
1/2 (zest)
Egg Whites
3 large
3/4 cup
Lemon Juice
Add honey, yeast, egg yolks to warm milk, mix well with a whisk
In a separate bowl, mix sifted flour, salt, sugar, and vanilla until smooth
Add the dry ingredients to the liquid mixture, mix well
Gradually add soft butter, mixing well each time until smooth. Cover the bowl with plastic wrap and refrigerate the dough for 8-12 hours
Take out the dough, let it rise at room temperature for 1 hour. Then knead the dough for 8-10 minutes manually or using a mixer. Add dried fruits and zest, mix well
Gently spread the dough into molds using a spatula (I used 2 molds with a diameter of 5 inches and height of 4 inches). Line the bottom of the molds with parchment paper, the dough in the mold should fill about 1/3 of the mold
I used detachable non-stick molds, but if you don't have them, you can line the sides of the molds with parchment paper
Place the filled molds in a warm place to rise (I let them rise in the oven using a special program at 95°F) for about 1 hour. It may take longer depending on the temperature; the dough should rise almost to the edges of the mold
Preheat the oven to 350°F and bake the kulich for 20 minutes. Then reduce the temperature to 320°F (if the tops brown too quickly, cover with parchment paper) and bake for another 10-15 minutes. Check for doneness with a wooden skewer, if it comes out dry, they're ready. Remove the baked kulich from the oven and let them cool slightly (10-15 minutes)
Carefully remove the kulich from the molds. I ran a knife around the mold to help with the process. The kulich turns out very delicate, so be careful not to break them when holding in your hands
For the glaze, take egg whites, add sugar, lemon juice, place over a double boiler, once the sugar granules completely melt, remove from heat and beat on high speed with a mixer for 1-2 minutes until thick (timing may vary depending on the mixer's power)
And finally, the fun part - decorate the kulich, let your imagination run wild. I love when there are casual icing drips on the kulich. I used multicolored sprinkles, mushroom-shaped candies, jelly cherries, and a chocolate bunny (it was on a stick, so it easily stuck to the kulich)