Easter Kulich
I rarely follow recipes printed on packaging, but this time I had no time for my usual Easter baking and decided to try one. The result was quite good, if a little dry in the crumb, so I am keeping the recipe for future use. It makes 8 small kulichi in molds 70 mm in diameter and 60 mm high.
The calorie calculation excludes the icing.
Soften the butter in advance. If needed, put it on a plate and cover with a large mug or glass warmed with boiling water. After a few minutes it should be soft enough to use.
Rinse the raisins and dry on a towel.
Sift the flour, add yeast, vanillin and mix.
Heat the milk until warm. Add sugar, salt, stir until completely dissolved. Add eggs and mix again.
Combine both mixtures and knead into a homogeneous dough. Add soft butter and knead the dough thoroughly. At the very end, add a mixture of raisins and candied fruits. Or only raisins, or only candied fruits.
Cover the dough with a towel and leave in a warm place for 50 minutes. Make sure there are no drafts. During this time the dough will rise well.
Knead the risen dough a little. Divide into 8 equal parts. Roll each into a ball and place in molds.
Place the molds on a baking sheet and place in a cold oven. Turn on the oven at minimum heat, about 30-35°C. Leave the cakes to rise for 40-60 minutes.
When the cakes are ready, turn on the oven at 180°C. From now on, time 25 minutes. During this time, the cakes will brown. If you are afraid that they are not baked inside, stick a wooden stick into the center. If it’s dry, it means the cakes are ready.
Cool the cakes completely before decorating. You can use any glaze. I have been using the same recipe for many years now. This meringue cream for pastry rolls. I tint it a little after whipping.
I piped and dried the leftover meringue to make little meringue cookies.