Fluffy Easter Kulich with Raisins

Fluffy Easter Kulich with raisins is a classic enriched dough made on a sponge starter: the yeast activates in 15-20 minutes, the dough rises for an hour and a half to two hours, then another hour in the pans. The kulich bakes for 30 minutes at 160-180°C and is topped with a protein-based icing. Moderately sweet, fragrant and truly festive - very tasty, I recommend it!

Fluffy Easter Kulich with Raisins

A classic Easter kulich made on a sponge starter: fluffy, fragrant, moderately sweet, with raisins and a protein-based icing.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Rising time 3 hours hrs 15 minutes mins

Total Time 4 hours hrs 15 minutes mins

Servings: 3 kulichi

Course: Easter kulich

Cuisine: Home cooking

Ingredients Method

Ingredients

  

For the sponge starter

• 60 ml water warm
• 60 ml milk warm
• 7 g dry yeast
• 1 tbsp sugar
• 1 tbsp flour

For the dough

• 500 g flour
• 60 g sugar
• 100 g butter softened
• 3 eggs
• 1 egg yolk
• 50 g raisins
• 1 ml citrus essence
• salt a pinch

For the icing

• 1 egg white
• 200 g powdered sugar
• 1 tbsp lemon juice

Method

 

1. Make the sponge starter: combine the warm water, warm milk, yeast, sugar and flour. Cover with plastic wrap and let sit for 15-20 minutes, until the yeast bubbles and a foamy cap forms.
2. Meanwhile, beat the softened butter, sugar, three eggs and one egg yolk together until smooth - reserve the egg white for the icing.
3. Combine the sponge starter with the butter-egg mixture, sift in 300g of flour with a pinch of salt, and knead the dough. Knead for 7-10 minutes, adding the remaining flour gradually without overworking the dough.
   
4. Gather the dough into a ball, place it in a bowl greased with vegetable oil, and let it rise in a warm place for 1.5-2 hours.
5. Prepare the raisins: soak them in boiling water, let them steam, drain, dry, and toss in flour.
6. Punch down the risen dough, add the raisins and citrus essence, and knead for another 5 minutes.
   
7. Divide the dough among pans greased with vegetable oil, filling each no more than 1/3 full.
   
8. Cover with a towel and let rise for another hour.
   
9. Preheat the oven to 160-180°C and bake the kulichi for 30 minutes.
   
10. Check for doneness by the golden cap and a dry skewer.
    
11. While the kulichi cool, make the icing: whisk the egg white in a clean, grease-free bowl, gradually adding the powdered sugar, bring it to the right consistency and add the lemon juice at the end. Keep the icing covered with plastic wrap until you use it.
    
12. Once the kulichi are completely cool, top with icing and decorate.
    
13. Happy Easter, and enjoy!
    

Tips

• Sponge starter: the water and milk should be warm - hot will kill the yeast, cold won't activate it.
• Flour: add the second portion of flour gradually and don't overwork the dough, or the kulich will turn out dense.
• Raisins: soak them in boiling water, dry them and toss in flour - that way they'll distribute evenly through the dough.
• Pans: fill them no more than 1/3 full - the dough needs room to rise.
• Icing: apply it only to fully cooled kulichi, and keep it covered with plastic wrap in the meantime so it doesn't set.