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Sourdough Kulich l Add traditional Easter lemon glaze and sprinkles or modify to fit your taste l Homestead Lady (.com)

Sourdough Kulich

Many cultures have a traditional sweet bread for Easter time.  Here's a sourdough take on a Russian favorite: Kulich.
Serving Suggestion 8

Ingredients

Ingredients for Kulich

  • 1 cup sourdough starter
  • 1 cup warm water
  • 3 teaspoons of sea salt
  • 1/2 cup honey raw sugar or maple syrup
  • 2 teaspoons vanilla
  • 6 eggs
  • 1/2 cup olive avocado or coconut oil softened
  • 8-9 cups of flour
  • 1 cup raisins dried cranberries, or other dried fruit - I like a mix of all these
  • 1 cup pistachios or chocolate chips optional
  • Sugar glaze optional
  • Colored sprinkles optional

Ingredients for Glaze

  • powdered sugar
  • fresh lemon or lime juice

Instructions

  1. Combine starter, water, salt, honey, vanilla, eggs, fat.  Mix well.
  2. Add flour, a few cups at a time.  Continue to add flour until the dough cleans the side of the bowl, as Melissa Richardson so beautifully explains in her books.
  3. Add dried fruit.
  4. Knead dough for ten minutes.
  5. Allow the dough to culture and rise for 6-12 hours in a covered, non-reactive bowl (like ceramic or glass).  Remember to allow enough room in the bowl for the dough to expand.
  6. After at least six hours, turn the dough onto a floured counter.  If you're using pannettone paper molds, divide your dough into three equal portions.  If you're using a can, use your judgement to divide up your dough according to the size and number of your cans.  You can expect the dough to about double in size once it's finished kulich.
  7. Roll your portioned dough into smooth balls and place into their containers.  Allow the dough to rise in a warm place for about two more hours.  You can lightly covered the dough to keep in moisture.
  8. Uncover and bake at 350 for 35 minutes.
  9. Mix powdered sugar and lemon or lime juice until a smooth glaze forms; I usually start with a cup of powdered sugar.  This glaze can be drizzled over the top of the finished bread, or on top of each cut piece before you serve it.  The sprinkles are optional, but fun.

Recipe Notes

To learn how to make your own sprinkles, be sure to check out The Homestead Kitchen chapter of our book, The Do It Yourself Homestead.