Ryazhenka Easter Kulich with Raisins and Cranberries

A simply fantastic Easter kulich made with ryazhenka (baked fermented milk), raisins and cranberries. Ryazhenka gives the crumb a caramel note and incredible tenderness, while a crunchy almond crust replaces the usual icing. One look at the crumb shot says it all!

Ryazhenka Easter Kulich with Raisins and Cranberries

Tender Easter bread made with ryazhenka (baked fermented milk), raisins and cranberries, under a crunchy almond crust. Makes 3 loaves.

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Prep Time 50 minutes mins

Cook Time 1 hour hr

Preferment and proofing 3 hours hrs

Total Time 4 hours hrs 50 minutes mins

Servings: 3 loaves

Ingredients Method Notes

Ingredients

  

Preferment

• 100 ml milk warm
• 10 g instant yeast
• 2 tbsp wheat flour
• 0.5 tsp sugar

Dough

• 80 ml ryazhenka (baked fermented milk)
• 120 g sugar
• 1 egg
• 1 egg yolk
• 400 g wheat flour
• 40 g butter
• 20 g vegetable oil
• 1 pinch salt
• 1 pinch vanillin
• 0.5 tsp turmeric for color

Filling

• 70 g raisins
• 70 g dried cranberries

Almond crust

• 1 egg white
• 20 g almond flour
• 45 g icing sugar
• almonds to decorate

Method

 

Preferment

1. Mix the warm milk, yeast, flour and sugar. Leave for 15-20 minutes until a fluffy foam cap forms.

Dough

1. In the mixer bowl combine the ryazhenka, sugar, egg plus yolk, and the preferment. Mix with the dough hook.
2. Add the sifted flour with salt, vanillin and turmeric in three batches. Add both butters at the end and knead into a dough.
3. Finish kneading by hand (oil your hands), shape into a ball and leave somewhere warm for 1.5-2 hours.
4. Soak the raisins and cranberries in boiling water for 10 minutes, pat dry. Punch down the dough and fold them in.
5. Divide into 3, shape into balls, place in molds and proof for 30-40 minutes.

Crust and baking

1. Whisk the egg white with almond flour and icing sugar. Score the tops crosswise, brush with the glaze and decorate with almonds.
2. Bake 40-60 minutes at 170-180 °C (340-355 °F). Check with a skewer. Happy Easter!
   

Notes

Ryazhenka gives the crumb a caramel note. Don't open the oven during the first 20 minutes.

Tips

• Preferment: wait for a fluffy foam cap (15-20 minutes) - proof that the yeast is alive and the kulich will rise.
• Dried fruit: soak the raisins and cranberries in boiling water for 10 minutes and pat dry, so they don't steal moisture from the dough.
• Almond crust: just whisk egg white, almond flour and icing sugar. Brush onto the proofed loaves right before baking.
• Doneness: a skewer in the center should come out dry.

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