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Puff pastry kulich with crumble
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Puff pastry kulich with crumble

Fluffy puff pastry yeast dough with crunchy crumbles and aromatic candied fruit – this puff pastry kulich tastes irresistibly delicious. It is soft, aromatic and practically melts in your mouth. Sweet crumbles give it a special touch. The recipe for this unusual Russian Easter bread is not difficult at all, so you can bake it at home without much effort.
Course Dessert
Cuisine Russian
Prep Time 50 minutes
Cook Time 40 minutes
Proofing time 2 hours 10 minutes
Servings 2 kulichs

Equipment

  • Ø 14 cm and Ø 16 cm large kulich baking pans

Ingredients

for the dough

  • 200 ml milk (lukewarm)
  • 40 g butter
  • 70 g sugar
  • 1 egg (room temperature)
  • 30 ml vegetable oil
  • 50 ml water (lukewarm)
  • 50 g (homemade) candied orange peel
  • 50 g (homemade) candied lemon peel
  • 1/2 tsp salt
  • 7 g dry yeast
  • approx. 500 g flour
  • butter for greasing the baking forms
  • flour for dusting the baking forms
  • flour for the work surface

for the crumble

  • 100 g butter (cold)
  • 150 g sugar
  • 120 g flour

for dusting

  • powdered sugar

Instructions

Preparation of the dough

  • Dissolve dry yeast in lukewarm water and let it rest while you prepare the rest of the ingredients.
  • Melt butter together with vegetable oil, add lukewarm milk, sugar and salt and stir until sugar and salt are dissolved.
  • Add egg and mix until homogeneous.
  • Add yeast dissolved in water and mix again.
  • Add flour in portions and knead it into a soft, somewhat sticky dough. Then knead the dough for about 8 minutes, cover the mixing bowl with the dough and let it rise in a warm place for 1.5 hours.

Preparation of the crumble

  • Mix flour and sugar.
  • Add cold butter cut into small pieces and finely chop it into crumbles. Put the bowl with the crumbles in a cold place for the time being, until you need them.

Preparation of the puff pastry kulichs

  • Dust the work surface with flour, knead the yeast dough briefly and roll it out thinly into a square.
  • Sprinkle half of the crumbles and half of the candied orange and lemon peel over the entire length of the square. Fold the two sides of the square toward the center so they meet in the middle and cover the crumbles, and roll out the dough just a bit so the sides stick together.
  • Sprinkle the center of the square, which is now narrower, again with half of the leftover crumbles and half of the leftover candied orange peel and candied lemon peel. Again, fold the two sides of the square toward the center so that they meet in the middle and cover the crumbles, and roll the dough out a bit more so that the sides stick together. This will now give you a long strip of dough filled with crumbles and candied fruit.
  • Now cut the dough strip crosswise into several small squares, the width of which is slightly smaller than the height of the baking pan.
  • Grease both baking pans with butter and dust them with flour, tapping off the excess flour. Roll up one of the squares into a small roll. Wrap the other squares around the roll, one after the other, until you get a thick roll that is slightly smaller in diameter than the baking pan. Place the roll in the baking pan and sprinkle the top with crumbles. Repeat the same with the remaining squares, place the second roll in the second baking dish and sprinkle with the last crumbles. Let the two puff pastry kulichs rise in the baking dishes in a warm place for 40 minutes.
  • Bake the puff pastry Easter bread in a preheated oven at 180 °C on the second rack from the bottom for about 40 - 50 minutes (For this, follow the detailed tips and tricks for baking puff pastry Easter bread here at the top of the post). Let it cool a bit in the baking pans, then take it out, let it cool completely and dust the top with powdered sugar.

Notes

  • Instead of candied orange peel and lemon peel go raisins or other dried fruit.
  • Fresh yeast can be used instead of dry yeast. For the recipe then 21 g of it are needed.
  • The water and milk for the dough must be lukewarm, and the egg must be as warm as room temperature.
  • Add flour to the dough in portions so that it does not become too firm.
  • Be sure to knead the dough sufficiently.
  • Thoroughly grease and flour the kulich baking pans so that the puff pastry Easter bread can be removed from the pans without difficulty after baking.
  • Depending on the size of the baking molds, the specified baking time may vary significantly.
  • To check if the puff pastry kulich is done baking, do a chopstick test.
  • Note the detailed tips and tricks for baking the puff pastry kulich at the top of the post.