🍩 Prepare the kulich:
Calculation for 3 forms/500g (1 lb + 1.8 oz)
Batter:
150 grams of flour (1/3 lb)
170 ml milk (5.7 fl.oz)
1 gr fresh yeast (0.5 gr dried yeast).
🍪Dough:
500 gr flour (1 lb + 1.8 oz)
320 gr of sourdough (11.4 oz)
80 gr. sugar (2.9 oz)
10 gr. salt (0.3 oz)
40 g honey (1.4 oz, or inverted sugar - trimolin)
24 g fresh yeast (0.9 oz)
300 g eggs (cold) (6 eggs)
250 g butter (8.9 oz, 82% fat content or higher)
150 g raisins (1/3 lb, candied fruits, cranberries, nuts)
🍯Stick syrup:
100 ml water (3.3 fl.oz)
100g sugar (3.6 oz)
30 ml black rum (optional) (1 fl.oz)
🍥Swiss meringue (to cover the cakes):
150 g protein (5 pcs.).
300 g sugar (10.7 oz)
*I recommend to use pasteurized egg white.
🎂Decor:
crushed pistachio
freeze-dried raspberries
dried apricots (orange or lemon candied fruits)
✅Prepare the dried fruit:
Prepare the syrup: in a saucepan send water, sugar and black rum, bring to a boil, remove from the heat, cool. Soak raisins in the cooled syrup, cover with clingfilm, and place in the fridge overnight.
✅ Prepare the sourdough:
Combine slightly warm milk (not higher than 40C), yeast, stir to dissolve the yeast. Add flour, stir to combine.
Cover with cling film and leave for 3-4 hours - the batter should multiply.
*If you are using pressed yeast combine it with milk, if you are using dry yeast combine it with flour.
✅Knead the dough:
Place in the bowl of a food processor the sourdough, cold eggs, sugar, and honey. Mix on low speed with the hook attachment.
✅Combine the flour in a bowl, knead the yeast into the flour, add the salt and stir.
✅Send to the bowl of a food processor, mix on low speed.
✅Add cold cubes of butter. Mix until smooth. Transfer the dough to a bowl, cover with cling film and leave in a warm place for 1.5-2 hours - for the first approach of the dough.
✅Comb the dough when it has risen. Wrap in clingfilm and leave for 10-12 hours in the fridge for the second approach of the dough.
✅ Grease molds with butter and sprinkle with flour. Drain the syrup from the raisins. Take the dough out of the fridge and incorporate the raisins into the dough. Spread the dough into the molds - 1/3 of the height of the molds. Leave to rise for a third time for 1.5 to 2 hours.
Preheat oven to 340F. Bake cakes in preheated oven at 340F for 30-40 minutes (until tender). Check readiness with a wooden skewer.
✅Prepare the meringue:
In the bowl of a combine, send the egg white, sugar. Stir, put on a steam bath and with constant stirring dissolve the sugar. The temperature of the meringue should not exceed 60°C.
Whisk the egg whites with the sugar in a food processor - it should become airy. The meringue should be glossy, smooth and flowing.
✅Dip the cakes in the meringue. Decorate with freeze-dried raspberries and pistachios.
Leave the cakes in a dry place to let the meringue dry out.