Tvorog Kulich and Quick Berry Glaze

Last year I baked these tvorog kuliches and I really liked the recipe. The kuliches turn out not dry, very soft with a tvorog flavor. From the given amount of ingredients, I got 4 kuliches of 250 g each. And if you are short on time, you can quickly prepare a bright berry glaze for these kuliches.

Sponge:

Warm Milk

125 ml

Fresh Yeast

20 g (or 7 g dry)

Sugar

1 tbsp

Flour

100 g

Dough:

Flour

330 g

Sugar

120 g

Soft Butter

60 g

Sour Cream

50 g

Tvorog (9%)

80 g

Eggs

2 pcs

Salt

0.5 tsp

Vanilla

Vegetable Oil

20 g

Dried Fruits

120 g

Glaze:

Berry Puree

40 g

Powdered Sugar

260 g

Tvorog Kulich preparation: First, prepare the sponge. Add yeast, sugar, and flour to warm milk, stir, and leave for 20 minutes. The yeast should activate and form a fluffy cap.

For the dough, separately beat eggs, sugar, and salt until thick and fluffy. It is important to beat the eggs well - it took me about 3 minutes for this. If you have a powerful mixer like mine, a weaker mixer will take longer.

Add tvorog, sour cream, soft butter, and sponge to the beaten eggs, mix well.

It is better to strain the tvorog through a sieve if it has lumps, I did not do this, it is not critical, it does not affect the taste and consistency.

Then add flour and knead first in a bowl and then on the table. The dough will be sticky, it is normal, grease your hands and the table with vegetable oil to prevent sticking, do not over-flour.

Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place. It should double or triple in size.

Punch down the dough, place it on the table, and add dried fruits. I used two types of raisins and dried cranberries.

Knead to evenly distribute the dried fruits and divide the dough into 4 pieces, placing them in molds. I used paper molds (85x70). The dough should fill the mold about 1/3 full. Cover them with a towel and let them rise almost to the edges of the mold.

Preheat the oven to 200°C. Place the kuliches in the oven, reduce the temperature to 180°C, and bake for 20-25 minutes until golden brown.

Place the finished kuliches on a rack and let them cool.

Prepare the quick berry glaze. I had frozen raspberries, black currants, and strawberries. I thawed them in the microwave and blended them.

Strain the resulting berry puree through a sieve.

Took 40 g of puree, added powdered sugar, and mixed everything. Choose finely ground powdered sugar, the glaze should be thick.

Everything is ready, and now we cover the cooled kuliches with the glaze. It will set in 2-3 hours. Decorate the top as you like. It turns out unusual, bright, and delicious!

(5/5)