Kulich is a Russian Easter bread made from rich yeasted dough flavored with cardamom, saffron, and dried fruit, then baked slowly in cylindrical molds. Folding and proofing the dough requires careful timing and some skill.
Dissolve the fresh yeast and sugar in warm milk and let it foam for 10 minutes. Crush the saffron threads in one spoonful of hot water and set aside.
Add the salt and cardamom to the flour. Add the yeast mixture, egg, melted butter, and saffron water and knead into a soft dough, then mix in the raisins. Cover and let rise in a warm place for 90 minutes, until doubled in size.
Divide the dough among greased cylindrical molds, filling each two-thirds full. Cover and let rise for 30 more minutes.
Bake in an oven preheated to 180°C / 355°F for 45 minutes, until deep golden on top. Let cool in the molds for 10 minutes, then remove.
Do not overproof the dough; if it rises too much, it may collapse in the oven. Do not fill the molds more than two-thirds full, or overflowing dough may bake unevenly. Allergens: Contains wheat (gluten), dairy, and egg.
Kalıpları üçte ikiden biraz fazla doldurdum, fırında taşıp bir kenarı düzensiz şekilde piştiği için görünüşü biraz bozuldu; tadı yine de güzeldi. Bir dahaki sefere ölçüyü daha dikkatli tutacağım.
Safran ve kakule kokusu evi doldurdu, bayram sofrasının yıldızı oldu bu ekmek.
İlk mayalanmayı tarifte yazan doksan dakika yerine bir saatte yeterince kabarmış sandım, ikinci mayalanma sonunda hamur beklediğim kadar yükselmedi. Sabırla tam süresini beklemek gerçekten şart.
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