Real Kulitsch – Traditional Russian Easter Biscuits

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 150 ml milk, lukewarm
  • 60 g yeast, (1 1/2 cube)
  • 1 tablespoon sugar
  • 330 g suar
  • 3 egg (s)
  • 700 g flour
  • 100 g sour cream
  • 120 g mararine, (e.. Sanella)
  • 2 packs vanilla sugar
  • 1 pinch (s) salt
  • 100 g raisins, (alternatively sultanas)
Real Kulitsch – Traditional Russian Easter Biscuits
Real Kulitsch – Traditional Russian Easter Biscuits

Instructions

  1. To make the dough, mix 100 ml of lukewarm milk, 1 tablespoon of sugar, crumbled yeast well with a whisk, cover with a terry towel and let rise in a warm place for 20 minutes.
  2. Separate eggs in the meantime. Melt the margarine and let it cool down a little. Beat 200 grams of sugar, 1 whole egg and 2 egg yolks until frothy. Add the sour cream, melted margarine, vanilla sugar, salt and raisins. Add 50 ml of lukewarm milk and batter. Add portions of flour - there is a certain margin of plus-minus 50-100 grams, as the dough has to be medium-hard, is really a matter of feeling. Knead the dough with oiled hands for at least 10 minutes and cover it in a warm place.
  3. Another possibility: if you have a bread maker, you can set it to dough and knead the dough and let it rise.
  4. The dough doesn`t rise very well because it contains a lot of margarine and eggs, but it should at least double in volume.
  5. Since childhood, I have remembered that there was no special Kulitsch shape back then, which is why Kulitschs were baked in different tin cans - I find it very practical because it:
  6. a) the Kulitschs in this case have the traditional form of an Orthodox church dome,
  7. b) there are different sizes of it and free of charge,
  8. c) the Kulitschs are well baked in tin cans and
  9. d) the medium size is also very suitable for giving away or (according to Russian tradition) exchanging Kulitsch.
  10. So the tin cans must also be well oiled and preheat the oven to 150 degrees (top and bottom heat). Then half fill the tin cans with the dough, take the dough with oiled hands.
  11. The Kulitschs are baked on the 2nd rail at approx. 200 degrees.
  12. Baking time for very small tin cans (185 grams) is at least 30 minutes, for medium-sized tin cans (425 grams) at least 40 minutes, and for 900 gram cans at least 50 minutes.
  13. You can use a wooden stick to check whether the Kulitsch has baked through: pierce it and when the stick is dry, Kulitsch is done.
  14. Possible breakdown: Kulitsch is already brownish at the top and not yet baked in the middle - then turn the heat down to about 180 degrees (not less) and cover the form with a piece of aluminum foil (shiny side facing down).
  15. Take the form out of the oven, tap it carefully with your fingers and shake the Kulitsch out on a cotton cloth. Roll back and forth within 1-2 minutes - if you put fresh Kulitsch straight out of the mold, it can sit. Then put it in place and cover it with a cotton cloth.
  16. Beat the 2 remaining egg whites (from the fridge) until frothy, slowly pour in the remaining sugar (130 grams) and beat until the sugar dissolves (almost) completely and the mixture solidifies. Brush the still warm Kulitsch from above with egg white mixture and sprinkle with colorful sugar pearls. Let it mature overnight.
  17. Traditionally, a slice of paskha (Russian quark dish for Easter) is placed on the Kulitsch and eaten that way.

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