12 Recipes for Delicious Easter Kulich
Source: Press service archiveIt's hard to say exactly how many years the tradition of baking Easter kulich dates back. Naturally, over this time, various recipes and variations have emerged. But we've chosen the most delicious ones and are ready to share them with you!
1. Classic Easter Kulich
Source: ovinogradnike.ruLet's start with the most classic recipe using dry yeast and raisins.
You will need: 500 ml milk, 1 kg flour, 200 g butter, 300 g sugar, 6 eggs, 12 g dry yeast, 250 g raisins, a pinch of salt.
Preparation: Mix half of the flour with dry yeast, pour in warm milk, stir, and leave the dough to rise in a warm place for half an hour. Beat the egg yolks with sugar until fluffy, and separately beat the egg whites until stiff peaks form. Combine the yolks with softened butter and salt, then mix with the risen dough.
Slowly fold the egg whites into the dough and gently mix by hand. Add the remaining flour, knead the dough, and leave it in a warm place for an hour. Meanwhile, pour hot water over the raisins. Finally, add them to the dough, mix again, divide into molds, and leave for another 10 minutes. Bake for 40-50 minutes at 180 degrees Celsius.
2. Kefir Easter Kulich
Source: zen.yandex.ruKefir makes the dough even fluffier and more tender.
You will need: 450 g flour, 350 ml kefir, 150 g sugar, 75 g butter, 2 eggs, 1 cup candied fruit, 6 g dry yeast, 50 ml water, a pinch of salt.
Preparation: Dissolve dry yeast, salt, and a little sugar in warm water, and let it sit for 15 minutes. Mix kefir with eggs and the remaining sugar, then add melted butter and the yeast mixture.
Add the flour, knead the dough, and leave it in a warm place for 1-1.5 hours. Add candied fruit, mix the dough again, divide into molds, and leave for another hour. Then bake in the oven for 45 minutes at 190 degrees Celsius.
3. Cottage Cheese Easter Kulich
Source: mbucbs.vl.muzkult.ruKulich made with cottage cheese is juicy, delicious, and quite different from those made with milk or kefir.
You will need: 50 g butter, 2/3 cup sugar, a pinch of salt, 3 eggs, 2 cups flour, 1/4 cup milk, 8 g dry yeast, 10 g vanilla sugar, 1 cup raisins, 250 g cottage cheese.
Preparation: Dissolve yeast, a little sugar, and a spoonful of flour in warm milk, and let it sit for 15 minutes in a warm place. Beat 2 eggs and 1 yolk with sugar until foamy, then add melted butter, salt, vanilla sugar, and cottage cheese.
Mix the dough until smooth, add the yeast mixture, and finally – the flour. Knead the dough, add raisins, divide into molds, and leave for 1.5 hours in a warm place. Bake for 10 minutes at 200 degrees Celsius and another 40-50 minutes at 180 degrees Celsius.
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4. Yeast-Free Lemon Easter Kulich
Source: wallhere.comTraditionally, kulich dough should be yeast-based, but nowadays we have many more options.
You will need: 300 g flour, 300 ml kefir, 100 g butter, 150 g sugar, 100 g raisins, 1 tsp baking soda, lemon zest, 100 g powdered sugar, 3 tbsp lemon juice.
Preparation: Mix kefir with baking soda, and melted butter with sugar and zest. Combine both mixtures, gradually add flour with raisins, and mix well. Divide the dough into molds and bake for about 30 minutes at 180 degrees Celsius. Melt another 2 tablespoons of butter with powdered sugar and lemon juice, simmer for a couple of minutes, and glaze the kulich with the lemon glaze.
5. Easter Kulich with Lard
Source: parapirogov.ruOur grandmothers used lard in baking, and for good reason!
You will need: 125 ml milk, 125 ml sour cream, 100 g butter, 25 g lard, 5 egg yolks, 250 g sugar, a pinch of salt, 850 g flour, 40 g fresh yeast, 1 tsp baking powder, 100 g raisins.
Preparation: Mix yeast, part of the sugar, and warm milk. Mash the yolks with the remaining sugar, and mix them with yeast, sour cream, and a couple of tablespoons of flour. Leave the dough to rise for an hour in a warm place, then add all other ingredients.
Knead the homogeneous dough for as long as possible, and finally add raisins. Leave it in a warm place for 2 hours, and punch it down several times during the process. Divide into molds halfway, leave for another half an hour, and bake at 200 degrees Celsius for about 40 minutes.
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6. Easter Kulich with Water and Vegetable Oil
Source: donatewales.orgA recipe for those who absolutely cannot consume dairy products.
You will need: 1 cup water, 3 tbsp sugar, 11 g dry yeast, 3 eggs, 450 g flour, 1/3 cup vegetable oil, a pinch of salt, 50 g candied fruit.
Preparation: Dissolve yeast with sugar in warm water and let it sit for 15 minutes. Add eggs and salt to the yeast mixture, and gradually add flour. Leave the dough in a warm place for a couple of hours, and at the very end, add vegetable oil and candied fruit. Place the dough into molds, let it stand for another half an hour, and bake for about 30 minutes at 180-200 degrees Celsius.
7. Choux Pastry Easter Kulich
Source: shnyagi.netIn addition to dried fruits and candied fruits, feel free to add marmalade and marshmallows.
You will need: 1 kg flour, 40 g fresh yeast, 200 ml cream, 250 ml milk, 1.5 cups sugar, 150 g butter, 50 ml vegetable oil, 6 eggs, 1 tsp salt, 100 g dried apricots, 100 g candied fruit.
Preparation: Dissolve sugar with yeast in 50 ml warm milk and let it sit for 20 minutes. Bring the remaining milk to a boil, add 3 tablespoons of flour, and quickly make a choux pastry, stirring continuously. Separately heat the cream, add it to the mixture, and stir until smooth.
When the mixture cools, pour in the yeast mixture. Mash the yolks with sugar, beat the whites until stiff peaks form, and melt the butter. Add butter and yolks to the dough, and finally – the whites. Add flour, knead the dough, and leave it in a warm place for an hour, then mix in vegetable oil, candied fruit, and dried apricots. Divide the dough into molds and bake for 40-50 minutes in the oven at 180 degrees Celsius.
8. Easter Kulich with Yolks and Clarified Butter
Source: kuxonka2021.ruThe pleasant taste of such kulich is unmistakable.
You will need: 1 kg flour, 500 ml milk, 200 g butter, 100 ml vegetable oil, 9 egg yolks, 350 g sugar, 50 ml cognac, 1 tsp salt, 150 g candied fruit, 150 g raisins.
Preparation: Pour cognac over candied fruit and raisins, and let it sit for an hour. Clarify butter in the oven for 30-40 minutes at 160 degrees Celsius, strain, and cool. Dissolve yeast and a spoonful of sugar in 50 ml warm milk and let it sit for 20 minutes.
Mix the remaining milk and 200 g flour, add the yeast mixture, stir, and leave for another 40 minutes. Beat the yolks with sugar and cognac from the candied fruit, and pour into the yeast mixture. Add butter, gradually add flour, and leave the dough in a warm place for 2 hours. Mix in candied fruit with raisins, divide the dough into molds, leave for another hour, and bake the kulich for 40-60 minutes at 180 degrees Celsius.
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9. Easter Kulich with Nuts
Source: jam-bakery.ruSpiced dough with spices perfectly combines with nuts and dried fruits.
You will need: 500 g flour, 30 g fresh yeast, 180 ml milk, 100 g butter, 5 egg yolks, 70 g dried fruits, 70 g nuts, 0.5 tsp each of zest, cardamom, and nutmeg, a pinch of salt, 100 g sugar, 2 tbsp cognac.
Preparation: Add yeast, a spoonful of sugar, and a third of the flour to warm milk, stir, and let it sit for 20 minutes. Beat the yolks with sugar, add melted butter and cognac, and mix again. Combine this mixture with the yeast mixture, add zest and spices, and finally – the remaining flour.
Leave the dough in a warm place for an hour, then mix in dried fruits and chopped nuts. Bake for 30 minutes at 180 degrees Celsius and another 20 minutes at 160 degrees Celsius. Sprinkle the kulich with nuts and powdered sugar on top.
10. Easter Kulich with Chocolate
Source: Press service archiveDark chocolate works best. And we'll also tell you how to make protein glaze for kulich!
You will need: 550 g flour, 20 g fresh yeast, 260 ml milk, 100 g butter, 200 g sugar, 3 eggs, 100 g chocolate, 50 g nuts, 1 egg white, 100 g powdered sugar, 1 tsp lemon juice.
Preparation: Add yeast and a third of the flour to warm milk, stir, and leave in a warm place for 15 minutes. Mash softened butter with sugar and yolks, and mix with the yeast mixture. Add salt, flour, grated chocolate, and chopped nuts, knead the dough, and leave for 1.5 hours in a warm place.
Fill the molds one-third full with dough and bake for 30-40 minutes at 180 degrees Celsius. Beat the egg white with lemon juice, gradually adding powdered sugar. When the glaze becomes smooth, spread it over the kulich.
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11. Chocolate Easter Kulich
Source: goodfon.ruHere we suggest making chocolate dough directly, not just adding chocolate chips to the filling.
You will need: 450 g flour, 60 g cocoa, 20 g fresh yeast, 160 ml milk, 100 g butter, 160 g sugar, 2 eggs, 50 g raisins, 100 g grated chocolate, a pinch of salt.
Preparation: Dissolve yeast in warm milk. Beat eggs until foamy and gradually add sugar. Then pour in melted butter and milk, mix the yeast mixture, and leave in a warm place for 2 hours, or overnight. Add sifted flour with cocoa to the yeast mixture and knead the dough well.
Finally, add half of the grated chocolate and raisins, divide into molds, and bake the Easter kulich in the oven for about 30-40 minutes at 180 degrees Celsius. Melt the remaining chocolate and pour over the kulich.
12. Easter Kulich with Poppy Seeds
Source: zen.yandex.ruA real surprise for the holiday!
You will need: 100 g butter, 3 eggs, 150 g sugar, 6 g dry yeast, 110 ml milk, 350 g flour, a pinch of salt, 120 g poppy seeds, 50 g raisins, 30 g nuts, cinnamon.
Preparation: Mix sifted flour with salt and yeast. Beat 2 eggs and 1 yolk with 100 g sugar until dissolved, and pour in warm milk. Mix again and add the dry mixture, and finally add 40 g of softened butter. Knead the dough well and leave in a warm place for 1.5 hours.
Pour water over poppy seeds, bring to a boil, and leave covered for 20 minutes, then strain. Add the remaining sugar, raisins, cinnamon, and chopped nuts. Also add the last beaten egg white.
Roll out the dough into a layer, spread with butter, distribute the filling over it, and roll into a log. Cut it lengthwise, form swirls according to the size of the molds, place them in, and leave for another 1.5 hours. Bake for 30-40 minutes at 180 degrees Celsius.
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