Go Back
Choux pastry kulich recipe
Print

Choux pastry kulich

This Russian sweet Easter bread made from yeast dough and choux pastry is incredibly moist, fluffy and aromatic. It is ideal for Easter brunch with the family or as a homemade Easter gift from the kitchen. With this recipe you can make the choux pastry kulich at home.
Course Breakfast, Dessert
Cuisine Russian
Prep Time 1 hour
Cook Time 35 minutes
Rising time of the dough 3 hours 45 minutes
Servings 2 kulichi

Equipment

  • Ø 12 cm kulich baking tin approx. 10 cm high
  • Ø 14 cm kulich baking tin approx. 12 cm high

Ingredients

for the choux pastry

  • 150 ml milk
  • 100 g flour

for the pre-dough

  • 100 g cream lukewarm
  • 30 g flour
  • 25 g fresh yeast
  • 10 g sugar

for the dough

  • 150 g butter
  • 170 g sugar
  • 3 eggs room warm
  • approx. 450 g flour
  • 70 g prunes
  • 60 g raisins
  • zest of 2 organic oranges
  • zest of 1 organic lemon
  • 1/4 tsp ground vanilla bean
  • 1/2 tsp salt
  • vegetable oil to grease the baking tins

for decorating (alternative)

  • Italian meringue according to this recipe (with quantities for 2 egg whites)

Instructions

Preparation of the choux pastry

  • Bring milk to a boil very briefly and remove from the heat.
  • Quickly and thoroughly stir flour into the hot milk to form a firm dough.
  • Leave the choux pastry to cool to lukewarm.

Preparation of the pre-dough

  • Dissolve fresh yeast and sugar in lukewarm cream.
  • Add flour and mix to a homogeneous mass.
  • Cover the pre-dough and leave to rise in a warm place for 15 minutes.

Preparation of the dough

  • Add the choux pastry to the pre-dough, mix to form a homogeneous, sticky dough and leave to rise, covered, in a warm place for 30 minutes.
  • Melt butter and leave to cool to lukewarm.
  • Separate egg whites from egg yolks.
  • Beat the egg yolks with sugar to a creamy, light-colored mixture.
  • Beat the egg whites until stiff.
  • Add the melted butter, egg yolk mixture, vanilla and salt to the dough and mix.
  • Fold the egg white mixture into the dough mixture.
  • Add flour in portions and knead into a soft, sticky dough.
  • Then knead the dough for approx. 10 minutes and leave it to rise, covered, in a warm place for 1.5 hours.
  • Pour hot water over raisins, leave to stand for 10 minutes and then drain thoroughly.
  • Cut prunes into small cubes.
  • Knead the raisins, the prunes, orange and lemon zest into the yeast dough.
  • Grease the kulich baking tins with vegetable oil and fill them about 1/3 full with the dough.
  • Leave the kulichi to rise in a warm place for 1.5 hours.
  • Bake the Easter breads in a preheated oven at 356 °F (180 °C) on the second shelf from the bottom for approx. 35 minutes in the smaller tin and approx. 45 minutes in the large tin. Cover them with baking paper after approx. 20 minutes to prevent the surface from burning.
  • Leave the kulichi to cool slightly in the baking tins, then carefully remove them and leave them to cool completely.
  • Decorate the Easter breads with Italian meringue or alternatively with sugar icing.

Notes

  • You can add any dried fruits, candied orange peel or candied lemon peel to the yeast dough.
  • The amount of flour specified may vary. Only add enough of the last portion of flour to make a soft, sticky yeast dough. It must never become too firm.
  • To bake the kulichi, I used two high kulich springform tins, which were 12 cm and 14 cm in diameter respectively.
  • Depending on the size of your baking tins, the baking time given may vary considerably.
  • Do not bake the kulichi longer than necessary so that they taste moist and not dry. Test with a skewer to check whether they are done baking.
  • The time for decorating the Easter breads is not included in the preparation time.
  • Note the detailed tips and tricks for making the choux pastry kulichi at the top of the article.