One of the symbols of the coming of spring in many families is the kulich. It is traditionally baked before Easter. We can say that the taste of kulich is very different from the taste of all other baked goods. This airy dough combined with sweet glaze and sprinkles can become a treat for the whole family.
Originally, the word Kulich came from the word Kalach
.
In Slavic culture, Kola means sun, and Cha means child, chado. It is likely that Kulich in ancient times had the meaning of a child of the sun. This judgment is quite correlated with the way the kulich is positioned in religion.
Let’s bake a sweet and lush kulich at home.
Ingredients for kulich:
- Milk – 300 ml;
- Eggs – 4 pcs;
- Sugar – 200 g;
- Vanilla sugar – 2 tsp;
- Dry yeast – 14 g;
- Butter – 100 g;
- Flour – 800 g;
- Honey – 1 tbsp;
- Vegetable oil – 50 ml;
- Raisins – 100 g;
- Candied fruit – 100 g.
Ingredients for the glaze:
- Gelatin – tsp;
- Water – 6 tbsp;
- Sugar – 180 g;
- Lemon juice.
Preparation of kulich:
Lightly heat milk (150 ml), pour into it a spoonful of sugar, yeast and stir. Pour to the yeast milk 3-4 spoons of flour, stir again.
Cover the yeast mixture with cling film and leave it warm for 5-10 minutes. Break eggs into a separate bowl, pour sugar and vanilla sugar, beat to a lush foam with a mixer
. Put the yeast in a bowl and pour the rest of the milk into it, stir. Add the egg mixture to the yeast mixture, pour in the melted butter and honey, mix.
Sift the flour into the yeast and egg mixture in batches, knead a thick dough
.
Pour
vegetable oil to the dough, mix again and leave to rise under a towel for 2 hours.
Knead the dough, pour candied fruits and raisins to it, add a little vegetable oil. Knead the dried fruits into the dough.
Divide the dough into small rolls, which we put into paper molds for kulichs.
Make sure the dough takes up only ⅓ of the mold.
Cover the molds with a towel and let them rise for 30-40 minutes. You can then grease each kulich with a mixture of egg and milk.
Bake the cakes at 180 degrees for 35 minutes.
For the glaze, mix gelatin in a couple of spoons of water. Mix the rest of the water in a saucepan with sugar, melt.
Put gelatin in the hot sugar water, mix. Beat the sugar water with a mixer for about 5 minutes until glossy white.
Finished kulichi remains to decorate with glaze and sprinkles. You get soft moist and puffy kulichi.
