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KoulitchTheWorldWideGourmet.com

Flavors of Russia

Total time: more than 2 hr

Difficulty: Average

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Nutritional values

per 100 g

Energy:289.7 kcal

Proteins:7.7 g

Fats:8.5 g

Carbohydrate:46.2 g

Fibers:1.6 g

Sugar:13.3 g

Cholesterol:76.3 mg

Sodium:76.7 mg

Calcium:51.1 mg

SIMILAR RECIPES

  • Berry “Tartar” with Cream Cheese Mousse and Passion Fruit Coulis

  • Le Mont-Blanc, a Caribbean Creole cake

  • Grandma Chiquinha's Orange Cake

  • Sfouf - Lebanese Semolina Cake

  • Welsh Cakes

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

1500

g

flour

10

eggs

300

g

sugar

250

g

butter

750

ml

milk

200

g

raisins

200

g

candied fruit

50

g

blanched almonds

1

packet of vanilla sugar

1

nutmeg

1.25

ml

saffron

10

cardamom seeds

20

g

yeast

bread crumbs

salt

METHOD

  1. In a large bowl, proof the yeast in 500 ml (2 cups) warm milk, then add 1 tsp. sugar and 300 g (10 oz.) flour.
  2. Mix well, cover with a cloth and let rise for 60-90 minutes in a warm place.
  3. Place the egg yolks in a bowl, add the sugar and 1/2 tsp. salt and beat until pale. Incorporate the soft butter and mix until creamy and smooth.
  4. Grind the cardamom in a mortar, grate the nutmeg and add all the spices to the egg yolk mixture.
  5. Wash and dry the raisins. Chop the candied fruit and almonds, add them to the batter, then add the rest of the flour and the warm milk. Begin mixing with a wooden spoon, then transfer the mixture to a floured board and knead as long as possible. The dough should be soft and supple.
  6. Transfer the dough to a bowl, cover with a cloth and leave to rise for 2 to 2 1/2 hours.
  7. Butter two fairly deep round pans and sprinkle with bread crumbs. Punch down the dough, divide into two equal parts and place into the prepared pans (the dough should fill them to three-quarters at most.) Let rise another hour.
  8. Begin baking at low heat (in a preheated 150° C/300° F oven), then after 15 minutes, once the koulitch is well risen, increase the temperature to 200° C (400° F) and continue baking for about 40 minutes. To check for doneness, gently insert the tip of a knife; it should come out dry.
  9. Remove from the oven and cool the loaves on their side so they don't collapse.

Decoration
You can decorate the koulitch with little candies, candied fruits and sugar dissolved in a few drops of water and heated until it crystallizes.

CHEF'S NOTES

Koulitch is generally served with pashka. The proportions vary according to individual taste, but you would usually serve two koulitch to one pashka.



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