80grams or 1/3 cup or 2/3 stickbutterat room temperature
42grams or 4 tablespoonsfresh yeast(or 14 grams or 5 teaspoons dry yeast)
100ml or 0.4 cup lukewarm milk + 1 tablespoon
100ml or 0.4 cup agave nectar
500grams or around 4 cupsflourI used 1:1 ratio of all-purpose to whole wheat flour
3eggs + 1 egg yolk
zest of 1 big orange and 1 big lemon
a pinch ofsalt
For the glaze:
80grams or 1/2 cup powdered sugar
3tablespoonssugar pearlsto garnish
In a medium bowl, whisk together softened butter, crumbled (or dry) yeast, milk and agave nectar. Put the flour into a large bowl, make a well in the middle and pour the butter mixture in it. Knead until smooth. Let sit for 10 minutes.
Meanwhile, mix together three eggs, orange and lemon zest, cardamom and a pinch of salt. Add it to the dough and knead again. Cover and let raise in a warm place for 90 minutes.
Meanwhile, prepare a tall backing form or a saucepan. You can watch this video tutorial on how to line your backing form with parchment paper. Alternatively, use Panettone paper molds. Knead the dough once again, transfer to the baking form/saucepan/paper mold and let rest for 30 more minutes. Preheat the oven to 200 °C or 390 °F. Mix 1 tablespoon milk with an egg yolk and coat the top of the kulich using a little brush. Bake kulich for 25 minutes until golden brown. Let cool before taking it out of the form/paper.
Make the glaze: mix together powdered sugar and lemon juice. Add 1 tablespoon water to thin it up. Once the kulich is cooled, pour the glaze over it and sprinkle with sugar pearls before the glaze sets. Serve with paskha. Enjoy!
Active working time is 20 minutes, waiting for the dough to rise will take around 2 hours and baking time is 25 minutes.Store in the fridge in an airtight container or plastic bag for up to 10 days. When stale, use kulich for making French toasts.