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Russian · Baking
Yeast-Free Kulich
A fluffy, yeast-free curd kulich that is quicker and easier to make than the classic version.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Beat the softened butter with sugar until pale and fluffy.
2
Add the curd, previously blended until smooth. Combine well.
3
Sift the flour, add the baking soda, baking powder, salt, vanilla, and dried fruit.
4
Knead the dough and divide it among the molds.
5
Bake for 50–60 minutes at 170 °C (340 °F).
6
Frost the cooled kuliches.
7
Glaze: Separate the egg white from the yolk. Whip the egg white with a pinch of salt and citric acid until stiff peaks form. Gradually add the powdered sugar while continuing to whip until the mixture thickens. Decorate to your liking.
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