Ingredients
For the dough:
• 500 g flour
• 250 ml milk
• 100 g melted butter
• 100 g sugar
• 3 eggs
• 1 packet vanilla sugar
• 7 g dry yeast or 25 g fresh yeast
• ½ tsp salt
• 100 g raisins or chocolate chunks (optional)
• 1 tsp lemon or orange zest (optional)
For decoration:
• 100 g powdered sugar
• 2 tbsp sour cream or lemon juice for the glaze
• colored sugar sprinkles, chocolate balls (optional)
Preparation method:
Preparing the dough
Adding the fillings
Baking
Decoration
Tips:
• For a more fragrant result, add a little cognac or rum to the dough.
• For a softer kulich, remove the eggs from the refrigerator beforehand to reach room temperature.
• Store at room temperature covered with a towel to retain moisture.
For the dough:
• 500 g flour
• 250 ml milk
• 100 g melted butter
• 100 g sugar
• 3 eggs
• 1 packet vanilla sugar
• 7 g dry yeast or 25 g fresh yeast
• ½ tsp salt
• 100 g raisins or chocolate chunks (optional)
• 1 tsp lemon or orange zest (optional)
For decoration:
• 100 g powdered sugar
• 2 tbsp sour cream or lemon juice for the glaze
• colored sugar sprinkles, chocolate balls (optional)
Preparation method:
Preparing the dough
- If using fresh yeast, heat the milk slightly, add 1 tsp of sugar and the yeast, and leave for 10-15 minutes to activate. If using dry yeast, this step can be skipped, and you can directly mix it with the flour.
- In a special bowl, whisk the eggs, sugar, salt, and vanilla sugar until a uniform, light yellow mixture forms.
- Add the warm milk, melted butter, and activated yeast, then gradually add the sifted flour. Carefully mix and begin kneading until a soft, slightly sticky dough forms.
- Cover and leave in a warm place for 1 to 1.5 hours to rise.
Adding the fillings
- If using raisins, soak them in hot water for 10 minutes, dry them, and add to the flour.
- Once the dough has doubled in size, gently mix in the raisins and zest.
Baking
- Transfer the dough into a greased kulich mold (up to ⅔ full), cover, and leave for another 30 minutes for the second rise.
- Bake in a preheated oven at 180°C for about 35-45 minutes until golden brown on top.
Decoration
- Allow the kulich to cool slightly.
- In the meantime, prepare the glaze by mixing the powdered sugar with sour cream.
- Pour the glaze over the top of the kulich and decorate with colored sugar sprinkles or chocolate balls.
Tips:
• For a more fragrant result, add a little cognac or rum to the dough.
• For a softer kulich, remove the eggs from the refrigerator beforehand to reach room temperature.
• Store at room temperature covered with a towel to retain moisture.
