Easter Kulich with Swiss meringue topping
Sweet breads like this kulich are eaten in countries across Eastern Europe on Easter Sunday to celebrate the risen Christ. This is traditionally baked in old baked bean/soup tins, deep cake/pork pie tins, in old 500g instant coffee tins, or in loaf tins. This recipe provides enough dough for 2 x 450g deep cake/pork pie tins (approx. 10.5cm) or 2 x 500g instant coffee tins, or 2 x 450g loaf tins. You can top with water icing if you prefer, and feel free to buy the mini meringues rather than making them.
Ingredients
- 3 x 7g sachets yeast
- 125ml warm water
- 125ml warm milk
- 900g plain flour
- 4 eggs, beaten
- 2 egg yolks, beaten
- 250g unsalted butter, melted
- 100g raisins
- 1 tsp vanilla extract
- 175g honey
- 165g caster sugar
- 2 tsp olive oil
- ½ tsp salt
- Swiss meringue topping:
- 150g egg whites (about 5)
- 300g white caster sugar
- mini Easter eggs/meringues (shop bought)
- Meringue kisses (optional):
- 2 large egg whites at room temp
- ¼ teaspoon cream of tartar
- dash of salt
- 115g granulated sugar
Method
- Dissolve yeast in 125ml warm water in a large bowl. Add milk and 150g of the flour and whisk until smooth. Cover and place in a warm, draught-free place for 1½ hours or until doubled in size.
- Mix eggs, egg yolks, butter, raisins, vanilla extract, honey, sugar, olive oil and salt in a large bowl. Add to the yeast mixture and gradually beat in the remaining 750g flour with a wooden spoon until combined.
- Place dough in an electric mixer fitted with a dough hook and knead for 8 mins or until smooth and elastic. Alternatively, knead on a lightly floured surface for 10 mins or until smooth and elastic. Line tins with baking parchment. Place dough evenly into each and cover. Place in a warm, draught-free place for 1½ hours or until the dough has doubled in size.
- Preheat oven to 180C/Gas 4. Place tins in oven and bake for 45 mins or until kulich is golden and a metal skewer inserted in the centre comes away clean (cover with foil if it browns too quickly). Remove from the oven, leave in the tins for 10 mins, then transfer to a wire rack to cool completely.
- For the meringue kisses (optional): Preheat oven to 100C/Gas ¼. Line a baking sheet with parchment paper.
- In a large bowl, combine the egg whites, cream of tartar and a pinch of salt. Beat until peaks form, then gradually add the sugar, continuing to beat until the mixture is stiff and glossy.
- Pipe meringues onto the sheet or drop the mixture in large teaspoonfuls. Bake for 90mins. Remove and leave to cool.
- For the Swiss meringue topping: Heat 4cm water in a pan over a low-medium heat to a gentle simmer. Put the egg whites and sugar in mixing bowl, rest the bowl over the simmering water and using a flexible spatula or wooden spoon stir constantly for 10 mins or until the sugar has dissolved and the mixture reaches 72C on a digital thermometer (keep the water at the gentlest simmer or you risk cooking the egg whites and you’ll have to start again).
- Once the mixture reaches 72C, remove from the heat and whisk until you have stiff peaks and the meringue is no longer warm to the touch.
- Spoon the cooled meringue over the top of the cakes, and top with meringue kisses.
