Kulich is the Russian Easter bread, made by enriching a yeasted dough with cardamom, saffron and dried fruit before baking it long and slow in tall cylindrical tins. Its layered proofing stages demand careful timing, which is what makes it a true test of skill.
Dissolve the fresh yeast with the sugar in the warm milk and let it foam for 10 minutes, while crushing the saffron threads in a spoonful of hot water in a separate bowl.
Add the salt and cardamom to the flour, then knead in the yeast mixture, eggs, melted butter and saffron water to form a soft dough, folding in the raisins. Cover and let it rise in a warm spot until doubled, about 90 minutes.
Divide the dough among greased cylindrical tins, filling them two-thirds full, cover and let rise for a further 30 minutes.
Bake in an oven preheated to 180°C for 45 minutes until deep golden on top, then cool in the tins for 10 minutes before turning out.
Do not overproof the dough, or it will collapse in the oven. Do not fill the tins more than two-thirds full, or the overflowing dough will bake unevenly. Allergens: contains gluten (wheat flour), milk and dairy, egg.
Using dried apricot instead of raisins gives the bread a less sweet, slightly tangy flavour; adding an extra tablespoon of sugar keeps the balance.
Admin DadaGastro · verified in test kitchenKalıpları 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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