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Diveyevo Kulich
A traditional rich Easter sweet bread loaded with dried fruit and citrus zest. Perfect for your Easter celebration.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Mix the warm water with a bit of sugar and the yeast. Stir it up and wait until a frothy cap forms.
Pour in the warm milk along with 80 grams of flour. Whisk well and let it rest for 15 minutes.
Add the sugar and 3 eggs, then beat for 15 minutes. Pour in the vegetable oil and melted butter (make sure it is NOT hot!).
Fold in the flour, salt, and vanilla. Stir to combine, then toss in the zest and knead into a dough.
Set the dough aside to rise for an hour.
Toss the candied fruit or raisins in a little flour, then fold them into the dough.
Divide the dough into the desired portions (three 320g portions) and round them off. Place them into baking molds filling them halfway, poke each in 4 spots with a skewer, cover, and let proof for 1 hour.
Bake in a preheated oven at 180 degrees Celsius (350°F) for 30–45 minutes (depending on the size). If the tops brown too quickly, cover them with foil. Let cool and decorate.
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