Kulich - Prepare from the Beginning

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       The Kulich, also referred to as “Paska,” boasts a rich history and distinctive taste and texture, making it a prominent staple in Russian bread making. Traditionally served to end the fast during Russian Orthodox Easter celebrations, this Easter bread has evolved into various forms across the vast expanses of the Motherland. This indulgent Slavic delicacy is often adorned with the Cyrillic letters XB, which mean “Christ is Risen.”

      

      Kulich

      2¼ cups (540 grams) warm whole milk (between 105°F/41°C and 110°F/43°C)

      2 (0.25-ounce) packets (14 grams) active dry yeast

      2¼ cups (450 grams) granulated sugar

      2 teaspoons (6 grams) kosher salt

      1½ teaspoons (3 grams) ground cardamom

      9 large egg yolks (167 grams)

      1 large egg (50 grams)

      1½ teaspoons (9 grams) vanilla paste

      12½ cups (1,563 grams) all-purpose flour, divided

      2 cups (256 grams) dried apricots, finely chopped

      1 cup (227 grams) unsalted butter, melted

      ¼ cup (60 grams) sour cream

      Lemon Icing (recipe follows)

      Garnish: multicolored nonpareil sprinkles

      Yields 1⅔ cups

      4 cups (480 grams) confectioners’ sugar

      1 teaspoon (5 grams) fresh lemon juice, strained

      ½ cup (120 grams) whole milk

      In the bowl of a stand mixer fitted with the paddle attachment, mix warm milk and yeast. Allow it to sit until foamy, roughly 10 minutes. Increase the mixer speed to medium and add sugar, salt, cardamom, yolks, egg, and vanilla paste. With the mixer on low speed, gradually incorporate 6 cups (750 grams) of flour, mixing only until blended. Add the apricots, melted butter, and sour cream. Move the dough to a large bowl, and fold in an additional 6 cups (750 grams) of flour using a spatula or wooden spoon until fully mixed. (Due to the large quantity of dough, you may need a larger bowl for the remaining flour.) Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes, adding the remaining ½ cup (63 grams) of flour if necessary. (The dough will be slightly soft and sticky but manageable.) Spray a large bowl with cooking spray and place the dough inside, turning to coat the top. Cover loosely and allow it to rise in a warm, draft-free area (75°F/24°C) until it has puffed up, approximately 2 hours. Preheat the oven to 350°F (180°C) and spray 3 (5¼-inch) panettone molds with cooking spray. On a lightly floured surface, turn out the dough and divide it into three equal portions. Shape each portion into a ball by folding the edges into the center. Position the balls seam-side down in the prepared molds. Cover and let rise in a warm, draft-free spot (75°F/24°C) until they are slightly puffed, about 30 minutes (the final rising will occur during the baking process). Cover with foil and bake until a wooden pick inserted into the center comes out clean, and an instant-read thermometer shows 190°F (88°C), for 1 hour to 1 hour and 10 minutes. Allow to cool completely. Spread Lemon Icing over the cooled kulichs and garnish with sprinkles if desired.

      In a large bowl, whisk together the confectioners’ sugar and lemon juice. Gradually mix in the milk, two tablespoons (30 grams) at a time, until the desired consistency is achieved.