Slavic Easter cake – Kulich

The word Kulich comes from the greek word κόλλῑξ, which means round coarse bread.

Ingredients

  • 120gr sourdough starter
  • 60ml milk
  • 50gr sugar
  • 35gr flour
  • 1 pinch saffron threads – optional for the color
  • 2 tablespoons vodka
  • 1/2 cup raisins
  • 2 egg yolks
  • 2 egg whites
  • 40gr butter in room temperature
  • 70gr honey
  • 4gr vanilla sugar
  • 15 + 15 gr sugar
  • 180gr flour
  • pinch of salt
  • candied orange – optional
  • sliced almonds – optional

Orange glaze (optional) ; 50gr icing sugar and orange juice

Steps

  • Warm the 60ml milk with the 50gr sugar
  • Check that the milk is not too warm before adding it to the sourdough and mix well
  • Let it rest in room temperature till it gets almost double
  • Place the raisins in a bowl together with the vodka and add water until all the raisins are under liquid
  • When the dough is almost double, beat the egg yolks with the 30gr sugar till the mix is very creamy
  • Warm the butter only as much as needed to melt and add the honey till it dissolves
  • Add the butter/honey in the sourdough
  • Beat the egg whites into stiff peaks together with 15gr of sugar (if you beat first the egg yolks, wash well the mixer, cause if you have yolk in the egg whites you will not achieve the stiff peaks)
  • Beat the yolks together with 15gr of sugar
  • Add the yolks in the sourdough
  • Add the egg whites in the sourdough mix and stir well
  • Add the soaked raisins (and if you want candied orange pieces or almonds) without the liquid
  • Add the flour
  • The dough should be soft and elastic, so it if it not or adjust your flour (if it is too wet) or knead it more if it is not elastic
  • Let it rest till it doubles
  • Place it in a buttered baking pan
  • Let it rest till it doubles
  • Bake it in preheated oven in 170 degrees Celsius for 40 minutes. If it gets too brown, add aluminum on top
  • Since it is a high cake, it is important that you cook it properly inside. Check always before removing it from the oven that it is correctly cooked with a knife or a stick

References

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