Easter Sponge Kulich

Easter Sponge Kulich - фото рецепта

Recipes for kuliches can vary not only in the set of ingredients, but also in the technology. The sponge kulich differs from the traditional kulich by just one process, but the result is very noticeable. It is soft, fragrant, and juicy, I would say. Such a kulich stays fresh longer and does not become stale. The provided amount of ingredients makes 4 medium-sized kuliches.

For the dough:
1 cup
2.5 tbsp (fresh)
3 cups (+/- depending on the flour)
1/2 cup (softened)
1 cup
5 pcs. (5 yolks and 3 whites)
1/2 pc. (zest can use lemon)
Vanilla sugar
1 packet
Sour cream
2 tbsp (20-25% fat)
1/3 tsp
1-1.5 cups
For the glaze:
Egg whites
2 pcs.
Powdered sugar
1 3/4 cups
Lemon juice
1 tbsp
Cocoa powder
2 tbsp

To prepare Easter sponge kulich, take a saucepan, pour milk (210g) into it, add butter (50g), bring to a boil. Sift flour (50g) into a separate bowl. Once the milk boils, pour it into the flour, mix actively and thoroughly. The result should be a thick, smooth mass. There will be small lumps that won't dissolve. Leave them, they will disperse over time. The mixture should cool slightly.

In warm milk (40g), dissolve sugar (5g - 1 tsp) and yeast (25g) and place in a warm place for 10-15 minutes. They should rise and form a cap.

Once the sponge dough cools and the yeast rises, mix them together, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours.

Separate the egg yolks from the whites. When the sponge has almost completely risen, beat the egg yolks with sugar (110g) and vanilla sugar until pale. Add orange or lemon zest.

You can pre-grind the egg yolks with salt and let them sit in the fridge for 2-3 hours. This process enhances the coloring ability of the yolks, making them yellow and bright.

Combine the risen sponge with half of the egg-sugar mixture. Add 100g sifted flour, mix, and leave covered to rise again, for about 1 hour.

To the remaining egg-sugar mix, add sour cream (30g), mix and add it to the risen dough. Gradually add sifted flour (150-200g). Once the dough becomes thick enough, place it on a floured surface.

Knead flour (200-250g) into the dough by hand until it becomes quite thick and stops sticking too much to your hands and the surface. Then knead the dough a little while sprinkling the surface with flour (100g). The process is lengthy (about 30 minutes). The dough for kuliches likes the warmth of the hands.

Now knead soft butter (10 mins) into the dough. Add the butter to the dough in parts on the board and work it in with mixing motions. The result should be a soft, elastic dough that does not stick to hands or the surface.

In the same way as butter, incorporate beaten egg whites (3 pcs) with sugar (110g) into a firm foam. The dough will become liquid again. Add a little flour, knead, and shape into a ball. Return the dough to a warm place to rise again (approximately 1.5-2 hours).

Punch down the risen dough, add raisins, knead to evenly distribute in the dough.

Grease baking molds with vegetable oil, place a parchment paper circle at the bottom, and dust with flour.

Place pieces of dough into the molds, tearing them by hand. Fill the mold 1/3 full. Cover with a towel and let rise again in a warm place.

For me, the rising process took 40 minutes. It depends on the sizes of the kuliches and the temperature. The dough should rise to 2/3 of the molds or slightly more.

Place the kuliches in an oven preheated to 180 degrees Fahrenheit. Bake for 30-60 minutes, the time depends on the size of the kuliches. If the top of the kulich browns too much, cover it with a piece of foil or damp paper and continue baking. Check for doneness with a wooden skewer, if it comes out dry, the kulich is ready. Let them cool for about 5 minutes and carefully remove the kuliches from the molds. The kuliches should cool lying on their side, otherwise the hot crumb, heavy from the dough, may collapse and fall down. Occasionally rotate the kuliches to prevent flattening.

Once the kuliches have cooled completely, decorate them. I made two types of glaze, white and chocolate. For the chocolate glaze, I added 2 tbsp sifted cocoa powder to 100g powdered sugar, mixed. Added 1 egg white and 1/2 tbsp lemon juice. Beat until glossy. From the remaining egg white, powdered sugar (100g), and lemon juice (1/2 tbsp), I made white egg white icing in the same way. Use your imagination and decorate the kuliches!

In the Easter sponge kulich, the crumb is elongated, moderately dense, and fluffy. In my opinion, the perfect kulich!!