Easter kulich
CMS RECIPE DETAILS INGREDIENTS
- 550 g flour
- 250 ml milk
- 150 g sugar
- 120 g butter
- 65 ml sour cream
- 3 eggs
- 8 g dry yeast
- 100 g raisins
- 100 g candied fruit
- 50 g nuts
- 1 tablespoon vanilla sugar
- 1 tablespoon grated lemon peel
- Pinch of salt
- 100 g icing sugar
- 2 tablespoons lemon juice
CMS RECIPE DETAILS PREPARATION VIDEO
In a bowl, mix milk with dry yeast, eggs, sugar and butter at room temperature. Add sour cream, salt and vanilla sugar. Gradually add 250 grams of flour.
Cover with a towel and ferment in a warm place for 2 to 2.5 hours until the volume has doubled. Add remaining flour and knead until the dough no longer sticks to your hands. Add raisins, candied fruit, grated lemon zest and knead to distribute evenly throughout the dough. Place the dough in a mold and ferment for another two hours.
Bake in a preheated oven at 180ºC for 40 minutes until the bun has a golden brown crust.
Make the glaze. Add lemon juice to the icing sugar and stir. Pour it onto kulich and add decorations.
CMS RECIPE DETAILS PREPARATION
In a bowl, mix milk with dry yeast, eggs, sugar and butter at room temperature. Add sour cream, salt and vanilla sugar. Gradually add 250 grams of flour.
Cover with a towel and ferment in a warm place for 2 to 2.5 hours until the volume has doubled. Add remaining flour and knead until the dough no longer sticks to your hands. Add raisins, candied fruit, grated lemon zest and knead to distribute evenly throughout the dough. Place the dough in a mold and ferment for another two hours.
Bake in a preheated oven at 180ºC for 40 minutes until the bun has a golden brown crust.
Make the glaze. Add lemon juice to the icing sugar and stir. Pour it onto kulich and add decorations.
Easter kulich
CMS RECIPE DETAILS INGREDIENTS
- 550 g flour
- 250 ml milk
- 150 g sugar
- 120 g butter
- 65 ml sour cream
- 3 eggs
- 8 g dry yeast
- 100 g raisins
- 100 g candied fruit
- 50 g nuts
- 1 tablespoon vanilla sugar
- 1 tablespoon grated lemon peel
- Pinch of salt
- 100 g icing sugar
- 2 tablespoons lemon juice
CMS RECIPE DETAILS PREPARATION
In a bowl, mix milk with dry yeast, eggs, sugar and butter at room temperature. Add sour cream, salt and vanilla sugar. Gradually add 250 grams of flour.
Cover with a towel and ferment in a warm place for 2 to 2.5 hours until the volume has doubled. Add remaining flour and knead until the dough no longer sticks to your hands. Add raisins, candied fruit, grated lemon zest and knead to distribute evenly throughout the dough. Place the dough in a mold and ferment for another two hours.
Bake in a preheated oven at 180ºC for 40 minutes until the bun has a golden brown crust.
Make the glaze. Add lemon juice to the icing sugar and stir. Pour it onto kulich and add decorations.