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Миндальный Кулич

Almond Kulich

Tender, airy Easter kulich made with fresh yeast and almond flour, with cranberries and raisins, topped with a gelatin glaze.
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Prep Time 40 minutes
Cook Time 30 minutes
Rising time 3 hours 10 minutes
Total Time 4 hours 20 minutes
Servings: 3 kulichi
Course: Easter kulich
Cuisine: Home cooking
Ingredients Method

Ingredients
  

For the sponge
  • 60 ml milk warm
  • 13 g fresh yeast
  • 1 tsp sugar
  • 2 tbsp flour
For the dough
  • 80 g butter room temperature
  • 2 eggs room temperature
  • 55 g sugar
  • 10 g vanilla sugar
  • 200 g wheat flour plus 50 g for finishing
  • 50 g almond flour
  • 25 g dried cranberries
  • 25 g raisins
  • 2 ml almond essence
  • salt pinch
For the glaze
  • 3 g instant gelatin
  • 15 ml cold water for blooming the gelatin
  • 90 g sugar
  • 25 ml water

Method
 

  1. For the sponge, pour warm milk into a bowl, add the fresh yeast, flour and sugar, mix, cover with plastic wrap and leave in a warm place for 30 minutes.
  2. Combine the raisins and cranberries (50 g total), pour boiling water over them, drain and dry.
  3. Sift 200 g of wheat flour into the mixer bowl, add 50 g of almond flour, a pinch of salt, 55 g of sugar, 10 g of vanilla sugar, 2 eggs and 80 g of room-temperature butter.
  4. Pour in the risen sponge and knead the loose dough with the hook attachment for 10 minutes.
  5. Turn the dough out onto a counter greased with vegetable oil, dust lightly with flour, add the dried fruit and almond essence, work in another 50 g of flour and finish kneading by hand.
  6. Gather the dough into a ball, cover with plastic wrap and leave for 2 hours - it should double or triple in size.
  7. Knock back the dough and divide it among the pans (makes 3), let rise for another 40-60 minutes. Bake for 30 minutes in an oven preheated to 180 C, checking doneness with a skewer.
  8. For the glaze, bloom 3 g of gelatin in 15 ml of water. In a saucepan, bring 90 g of sugar with 25 ml of water to a full dissolve, remove from heat and immediately add the gelatin, stir.
  9. Quickly cool the mixture over an ice bath and whip with a mixer until thickened, tinting with food coloring if you like. Spread the finished glaze immediately over the cooled kulichi. Enjoy!