This cake is always baked for Easter and it is called "kulich" in Russia. Traditionally it is tall, round-shaped, filled with dried fruits and decorated with sugar frosting. I think it is close to Italian pannetone, but more dense and filling. This is one of my favorite pastries, so even though it is not Easter, I decided to bake it. This recipe is super-simple, takes 10 minutes in the evening and 20 minutes+two hours waiting in the morning, which makes it perfect breakfast choice on weekends.
Starter (10 minutes preparation, 12-16 hours for fermentation)
bread flour 200 gr
milk 150-160ml
instant yeast 0.1-0.2 gr
Dough
all starter
1 yolk
salt 4 gr
sugar 30-50 gr
honey(optional) 10 gr
butter 20-30 gr
dried fruits of your choice (raisins and apricots are most common)
vanilla essence
Sugar frosting
1 egg white, sugar powder, few drops of lemon juice or vinegar
2. In the morning chop the big dry fruits like apricots and add to the starter with other ingredients for the dough. Mix until uniform.
3. Cover baking molds with bakery paper (unless it is silicone type). You can use any round-shaped mold or paper molds for muffins to make a bite-size cake or a square mold for pound cake. Fill 1/2 of the mold with dough. Use a wet spoon to spread the dough evenly in the mold. Cover with plastic wrap or towel to prevent drying and leave for ~ 2 hr at the room temperature.
4. Preheat oven to 180C. When the dough rise almost to the edge of the mold - it is ready to go to the oven!
5. Bake ~20 minutes for small cakes or 30-40 minutes for big ones. You can check it with a toothpick - if it comes out dry and clean, the cake is ready.
6. Take it out from the mold and let it cool a bit. Or go ahead and try it hot with a spoon of vanilla ice-cream!
Optional sugar frosting
Whip the egg white and gradually add sugar powder until it becomes thick liquid (the thicker it is - the faster it will dry). Add few drops of lemon juice or vinegar to make it white. Cover the top part of the cake with sugar frosting. You can also add food dye and make color patterns with a toothpick, like I did.
Starter (10 minutes preparation, 12-16 hours for fermentation)
bread flour 200 gr
milk 150-160ml
instant yeast 0.1-0.2 gr
Dough
all starter
1 yolk
salt 4 gr
sugar 30-50 gr
honey(optional) 10 gr
butter 20-30 gr
dried fruits of your choice (raisins and apricots are most common)
vanilla essence
Sugar frosting
1 egg white, sugar powder, few drops of lemon juice or vinegar
Preparation
1. Dissolve yeasts in warm milk, add flour and mix well. It will be a bit sticky, but tight and hold the shape. Leave at room temperature overnight. The yeast activity depends on the room temperature, ready-to-use starter will double in size and becomes springy to touch.2. In the morning chop the big dry fruits like apricots and add to the starter with other ingredients for the dough. Mix until uniform.
3. Cover baking molds with bakery paper (unless it is silicone type). You can use any round-shaped mold or paper molds for muffins to make a bite-size cake or a square mold for pound cake. Fill 1/2 of the mold with dough. Use a wet spoon to spread the dough evenly in the mold. Cover with plastic wrap or towel to prevent drying and leave for ~ 2 hr at the room temperature.
4. Preheat oven to 180C. When the dough rise almost to the edge of the mold - it is ready to go to the oven!
5. Bake ~20 minutes for small cakes or 30-40 minutes for big ones. You can check it with a toothpick - if it comes out dry and clean, the cake is ready.
6. Take it out from the mold and let it cool a bit. Or go ahead and try it hot with a spoon of vanilla ice-cream!
Optional sugar frosting
Whip the egg white and gradually add sugar powder until it becomes thick liquid (the thicker it is - the faster it will dry). Add few drops of lemon juice or vinegar to make it white. Cover the top part of the cake with sugar frosting. You can also add food dye and make color patterns with a toothpick, like I did.
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