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The kulich with cream yeast dough tastes incredibly airy, light, soft and moist at the same time. Thanks to the citrus zest, it is also refreshing and very aromatic. The dough for the sweet Easter bread is quick to prepare. However, it does need quite a long time to rise. You can find a detailed recipe for the kulich with cream with the exact quantities and step-by-step instructions below.
Light and airy thanks to yeast dough with cream
The yeast dough for this kulich is prepared with cream. A little butter is also added.
This gives the sweet Easter bread an incredibly fluffy and soft consistency. It also tastes heavenly moist.
Refine with dried and candied fruits
I have refined the kulich with cream using only fresh lemon, orange and lime zest. This gives it a refreshing citrus note and a delicate aroma, similar to the lemon berry bars.
As in most kulich recipes, you can also knead dried or candied fruits into the yeast dough. You do this just before dividing the dough into the baking tins.
For example, you can use classic raisins. But dried apricots, prunes and cranberries are also perfect. The sweet Easter bread also tastes delicious with candied lemon peel and candied orange peel.
Decorating the kulich with cream
To coat the kulich with cream, I prepared a vegan royal icing. It consists of powdered sugar, aquafaba and a little lime juice. Alternatively, you can make an ordinary royal icing with egg white, just like for the classic kulich.
The icing made from milk, butter and powdered sugar is also perfect for coating the Easter bread. You can prepare it as in the recipe for the kulich with quark or the kulich with sour cream.
Your sweet Easter bread will be a real eye-catcher if you decorate it with the Italian meringue. I used it for the choux pastry kulich.
Traditionally, the kulich is sprinkled with colorful sprinkles. However, chopped nuts, dried fruits and fresh mint leaves are also suitable.
This kulich with cream is
- airy,
- light,
- fluffy,
- soft,
- moist,
- refreshing,
- moderately sweet,
- incredibly tasty,
- aromatic,
- with a citrus note,
- a pretty eye-catcher,
- easy to make, but with long rising times,
- ideal for Easter, alongside the Easter cake with quark,
- a festive classic of Russian cuisine.
How to make kulich with cream: tips and tricks
- The amount of flour specified in the recipe may vary. Only add as much flour to the liquid mixture in portions until you have a very soft, somewhat sticky yeast dough. The dough must never become too firm. Otherwise the sweet Easter bread might not taste as fluffy later on.
- You can knead dried or candied fruits into the yeast dough before dividing it between the baking tins.
- You can buy the kulich baking tins online.
- Do not fill the baking tins more than 1/3 full with the dough, as the dough rises very well, even during baking.
- The specified baking time can vary greatly depending on the size of your baking tins. Test with a skewer to check whether the kulichi are done.
- Instead of lime juice, you can use lemon or orange juice for the icing.
Did you make the kulich with cream using this recipe? I look forward to your results, your star rating and your comment below on how it turned out and how it tasted.
Try out these other Easter recipes:
- Fried egg cake – the most delicious recipe
- Easter nest cake with cherries and buttercream filling
- How to dye Easter eggs naturally: with vegetables and spices
Kulich with cream
Equipment
- Ø 9 cm x 8 cm high kulich baking tin
- Ø 12 cm x 10 cm high kulich baking tin
Ingredients
for the pre-dough
- 120 g cream lukewarm
- 15 g fresh yeast
- 1 tsp sugar
- 80 g flour
for the dough
- pre-dough
- 2 eggs room warm
- 100 g sugar
- 1 pinch of salt
- 50 g butter room warm
- zest of 1 organic lemon
- zest of 1 organic orange
- zest of 2 organic limes
- approx. 300 g flour
- vegetable oil for baking tins and work surface
for the royal icing
- 50 g powdered sugar
- 1 tbsp aquafaba
- 1 tsp lime juice freshly squeezed
for sprinkling
Instructions
Preparation of the pre-dough
- Dissolve fresh yeast and sugar in lukewarm cream.
- Add flour and mix to form a thick batter.
- Cover the pre-dough and leave to rise in a warm place for 30 minutes.
Preparation of the dough
- Beat eggs, sugar and salt into an airy, light mixture.
- Add softened butter, lemon, orange and lime zest and the pre-dough and mix briefly.
- Add flour in batches and knead into a very soft, slightly sticky dough. Then knead the dough for approx. 15 minutes.
- Cover the yeast dough and leave to rise in a warm place for 2 hours.
- Grease the kulich baking tins with vegetable oil.
- Lightly grease the work surface and your hands with vegetable oil, knead the dough briefly and fill the baking tins (2 small kulich tins in my case) about 1/3 full with the dough.
- Cover the kulichi in the baking tins and leave to rise in a warm place for 30 minutes.
- Then bake the sweet Easter bread in a preheated oven at 356 °F (180 °C) on the second shelf from the bottom for approx. 30 minutes, depending on the size of your baking tins. Cover with baking paper after about 25 minutes to prevent the surface from burning.
- Leave the kulichi to cool slightly in the baking tins, then carefully remove them (they are very soft) and leave them to cool.
Preparation of the royal icing
- Beat powdered sugar, aquafaba and lime juice to a white, smooth, thick sugar icing.
- Quickly apply the royal icing to the surface of the kulichi with a kitchen brush and sprinkle with sprinkles.
Notes
- The amount of flour specified may vary. Only add as much flour to the liquid mixture in portions until you have a very soft, somewhat sticky yeast dough. The dough must never become too firm. Otherwise the sweet Easter bread might not taste as fluffy later on.
- You can knead dried or candied fruits into the yeast dough before dividing it between the baking tins.
- You can buy the kulich baking tins online.
- Do not fill the baking tins more than 1/3 full with the dough, as the dough rises very well, even during baking.
- The specified baking time can vary greatly depending on the size of your baking tins. Test with a skewer to check whether the kulichi are done.
- Instead of lime juice, you can use lemon or orange juice for the icing.
- Take note of the detailed tips and tricks for making the kulichi with cream at the top of the article.
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