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Easter Kulich recipe

1 1/3 lb flour
1 c milk
2 c cream
2 0zfresh yeast
10 ea eggs
more flour if needed
measures conversion [+]

Dissolve yeast in some tb of milk and stir in 2 eggs. Mix hot milk with hot cream and flour and cool down. Add dissolved yeast and mix thoroughly. over with towel and put in a warm place. Kulich dough must be "coddled" and "cherished", the temperature of the dough must not less than 29-30C. Beat up 8 yolks with sugar and 8 egg whites with sugar separately. Add yolks and whites to the risen up dough. Knead the dough carefully upside down. Add more flour if needed. Let the dough rise the second time. Beat up the dough on the table to remove carbonic acid. Grease the form for Kulich with soft butter, sprinkle with flour and pour in the dough half. Leave in a room to rise. When the dough is up to the top, brush the top with yolk and sprinkle with almonds. Bake in the oven 180 C. The duration of baking depends on the size of Kulich and can last 1-2 hours.

Cuisine: Russian
Source: Olga's collection
Recipe category: Breads-and-Pastry > Breads, Breads-and-Pastry > Cakes, Breads-and-Pastry > Other

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