Rooted in a beautiful history and unmistakable flavor and texture, the Kulich, also known as “Paska,” is a Russian classic bread of the highest order. Customarily used to break the fast in Russian Orthodox Easter traditions, this Easter bread has taken on a number of forms as wide and far-ranging as the Motherland itself. The rich Slavic treat is usually decorated with the Cyrillic letters XB that translate to “Christ is Risen.”
- 2¼ cups (540 grams) warm whole milk (105°F/41°C to 110°F/43°C)
- 2 (0.25-ounce) packages (14 grams) active dry yeast
- 2¼ cups (450 grams) granulated sugar
- 2 teaspoons (6 grams) kosher salt
- 1½ teaspoons (3 grams) ground cardamom
- 9 large egg yolks (167 grams)
- 1 large egg (50 grams)
- 1½ teaspoons (9 grams) vanilla paste
- 12½ cups (1,563 grams) all-purpose flour, divided
- 2 cups (256 grams) dried apricots, finely chopped
- 1 cup (227 grams) unsalted butter, melted
- ¼ cup (60 grams) sour cream
- Lemon Icing (recipe follows)
- Garnish: multicolored nonpareil sprinkles
- Makes 1⅔ cups
- 4 cups (480 grams) confectioners’ sugar
- 1 teaspoon (5 grams) fresh lemon juice, strained
- ½ cup (120 grams) whole milk
- In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk and yeast. Let stand until mixture is foamy, about 10 minutes.
- With mixer at medium speed, beat in sugar, salt, cardamom, yolks, egg and vanilla paste. With mixer on low speed, gradually add 6 cups (750 grams) flour, beating just until combined. Beat in apricots, melted butter, and sour cream. Transfer dough to a large bowl, and stir in 6 cups (750 grams) flour with a spatula or wooden spoon until combined. (Because this is such a large amount of dough, you will need to incorporate remaining flour into dough in a larger bowl.)
- Transfer dough to a lightly floured surface, and knead until smooth and elastic, about 8 minutes, adding remaining ½ cup (63 grams) flour as needed. (Dough will be slightly soft and sticky, but not unmanageable.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let stand in a warm, draft-free place (75°F/24°C) until puffed, about 2 hours.
- Preheat oven to 350°F (180°C). Spray 3 (5¼-inch) panettone molds with cooking spray.
- On a lightly floured surface, turn out dough. Divide dough into 3 equal pieces. Shape each piece into a ball by folding the corners of the dough into the center. Place dough, seam side down, in prepared molds. Cover and let stand in a warm, draft-free place (75°F/24°C) until slightly puffed, about 30 minutes (remaining rising will happen as it gradually bakes).
- Cover with foil and bake until a wooden pick inserted in center comes out clean and an instant-read thermometer registers 190°F (88°C), 1 hour to 1 hour and 10 minutes. Let cool completely.
- Spoon Lemon Icing over cooled kulichs.
- Garnish with sprinkles, if desired.
- In a large bowl, whisk together confectioners’ sugar and lemon juice. Stir in milk, 2 tablespoons (30 grams) at a time, until desired consistency is reached.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
