Traditional Russian Easter bread from a monastery recipe. The secrets to a light, airy kulich that stays moist for days: use mostly egg yolks (not whole eggs), add vegetable oil during kneading for a layered pull-apart texture, and a splash of cognac for moisture.
For the sponge, warm milk to lukewarm and combine with instant yeast and sugar in a bowl. Mix well, cover with plastic wrap, and set in a warm place until it rises into a puffy dome, about 10-15 minutes.
Meanwhile, gently warm the remaining milk with butter until the butter is fully dissolved and the mixture is warm but not hot.
In a separate large bowl, combine flour with ground cardamom, ground nutmeg(just a pinch
Add the risen sponge to the dry ingredients, followed by the warm milk-butter mixture. Add egg yolks(yolks only
The secret to the layered, pull-apart texture: add vegetable oil during kneading. It layers the dough as you work it, creating that distinctive cotton- like interior.
During kneading, gradually incorporate vegetable oil. Continue kneading until the dough is glossy and springs back when pressed.
Add cognac(this keeps the center moist
Cover the dough and let it rise in a warm place until doubled, about 1.5- 2 hours. Punch down gently and divide into portions. Place into greased kulich molds. Let rise again until the dough reaches near the top of the molds, about 40-60 minutes.
Preheat oven to 180°C. Bake for 30-40 minutes until golden on top and a skewer comes out clean. Baking time depends on mold size
Kulich is traditionally never cut with a knife. It is broken by hand, which reveals the beautiful layered, airy crumb.