These are BEAUTIFUL, SWEET and Decadent Easter Kulich. They are moist, soft and rich. Also, they have beautiful layers like that of Cruffin. Even if you are intimidated by baking Pascha, everyone will be 100% successful with this recipe.
Let’s prepare the most beautiful and delicious Easter Kulich for a happy Easter holiday!
All ingredients at room temperature
3/4 cup milk- warm
3 teaspoons Dry yeast
3 Egg yolks
1/2 cup Sugar
¼ teaspoon salt
2 Tablespoons Orange juice
1 teaspoon Vanilla extract
Zest of 1 lemon
Zest of 1orange
1 1/2 Tablespoons Honey
6 Tablespoons Butter (melted)
4 1/2 cups Flour (all purpose, Canadian preferable)
Butter for layering dough … 5 Tablespoons
1/2 cup Raisins
1/2 cup Dried Cranberries
In a medium bowl, combine 1 tablespoon of the total sugar with warm milk and dried yeast. Mix everything well and leave to rest for 5-7 minutes until it foams.
In an electric mixing bowl, whisk 2 eggs, 3 yolks and sugar and salt. Beat everything well with a mixer until an even light mass forms.
Sift the flour into a dry bowl to air the flour.
Add to the whipped eggs mixture, east mixture, orange juice, orange zest, lemon zest, vanilla extract and honey. Mix until everything is combined then add melted butter and continue to mix until well combined.
Change the whisk attachment to the kneading hook. In low speed, gradually mix in the flour. Knead the dough for about 5 -7 minutes. It will be slightly sticky, that’s the way it should be.
On a flat surface shape the dough into to a ball and place it in a bowl greased with a small amount of vegetable oil, cover with the plastic wrap and leave to rise in a warm place for 1 hour. The dough should increase in volume 2 – 3 times.
Split the dough into three equal parts. Then shape them into a ball, cover with kitchen towel and leave for another 5 minutes to rest.
On the large flat surface, lightly dusted with flour, roll the dough into a very thin layer. Then grease with butter, sprinkle with 1/3 of the dried cranberry and raisins; wrap in a tight roll.
With a sharp knife, cut the roll in half lengthwise leaving about two inches at the end intact.
From each strip rotate the dough so that the inside of the dough is looking out and all the layers are visible. First, form the bottom of the pastry, and then make a swirl into a peak and carefully place it into the mold. Cover with kitchen towel and leave for proofing for 1 hour.
Preheat the oven to 375 F.
Bake for 5-7 minutes. Then lower the temperature to 350 F and bake another 30-35 minutes. Check the readiness with a wooden skewer. When ready the skewer will be absolutely dry and clean.
Let it cool and sprinkle with powder sugar.
You can make your rolls in different sizes, according to your baking dish. Be sure to have your pastry filled no more than 1/3 of the mold/baking dish. We really enjoyed the little molds.