Easter kulich based on brioche dough is a baked good that features a unique texture and rich buttery flavor. The main secret lies in the proper kneading technique and gradual incorporation of butter, which results in a fibrous, tender crumb that stays fresh for a long time.
Ingredients
Dough
strong wheat flour (with a protein content of 13–14%) — 500 g
butter (82.5%) — 250 g
eggs — 5 pcs.
sugar — 120 g
fresh yeast — 30 g
salt — 8 g
vanillin — a pinch
milk — 50 ml
Fillings
raisins — 150 g
zest of one orange
How to Prepare
Preparing the Sponge
In warm milk, add a little sugar and the yeast, then sprinkle in a couple of tablespoons of flour. Mix until smooth, cover, and leave in a warm place for 20 minutes until a fluffy foam cap appears.
Kneading the Dough
In a bowl, combine sifted flour, sugar, salt, and vanillin. Add the eggs and the sponge, then knead the dough on low speed for about 10–15 minutes until it becomes smooth and dense.
Gradually incorporate cold, but soft butter in small portions. Add each subsequent portion only after the previous one is fully incorporated. If the dough overheats, take a break and cool it down.
After all the butter is added, continue kneading for another 15–20 minutes. As a result, the dough should become elastic and pass the "gluten window" test.
Cold Fermentation
Transfer the dough to a container and place it in the refrigerator for 8–12 hours. This will make it more stable and easier to work with.
Preparing the Filling
Soak the raisins in hot water for 15–20 minutes, then drain and lightly dust with flour. Zest the orange.
Shaping and Proofing
Remove the dough, gently deflate it, and incorporate the raisins and zest. Divide into portions and fill the molds no more than one-third full.
Cover and leave in a warm place for about 2 hours. The dough should increase in volume and become airy.
Baking
Bake in a preheated oven at 170°C for 30–35 minutes without convection. After baking, allow the kulich to cool completely to stabilize the crumb structure.
Result
The finished kulich is light and tender, with thin fibrous crumbs that easily separate. It springs back when pressed and retains its softness even the next day.
All that remains is to cover it with icing and serve it at the festive table.
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