St. Seraphim-Diveyevo monastery Paschal kulich recipe

We share our monastery recipe for Pascha kulich

We have reduced all the proportions by a factor of 20 (!), so it's hard to say how many kulich will turn out. Calculate approximately yourself, based on the fact that we use about 2 kg of flour.

1. We dissolve 50g of dry yeast in warm water (150g), add a tablespoon of sugar without any cube. Then mix it by hand. Leave to ferment.

2. Add 0,5 l of warm milk and 400 grams of flour. Knead with your hands. Cover and leave in a warm place for 10-15 minutes.

3. Add 15 eggs (both yolks and whites), 700 g sugar. Whisk for 15 minutes.

4. Add 250g of melted butter at room temperature, 100g of refined vegetable oil and 1 lemon zest. Stir. Gradually add 1.5-1.7 kg of flour and 1 tablespoon of salt without any salt.

5. When the dough has been kneaded, cover and leave to rise in a warm place for about an hour.

6. After the dough has risen, add 150 grams of raisins (wash them beforehand, sort out and tear off the twigs) and add a few drops of vanilla essence.

7. Immediately begin placing the cakes in the forms. We weigh the dough on a scale. A large kulich is 1200 g of dough. A medium - 850 g. A small one - 250 grams. We form the cakes carefully, so that the top is flat after baking. Remove the raisins sticking out from the top. Then pierce the cakes with a thin needle in four places.

8. Place the forms in a warm, draft-free place for about an hour.

9. Bake at 180 degrees for 30-50 minutes. The time depends on the size of the mold.