Koulitch is generally served with pashka. The proportions vary according to individual taste, but you would usually serve two koulitch to one pashka.
- 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.
- Mix well, cover with a cloth and let rise for 60-90 minutes in a warm place.
- 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.
- Grind the cardamom in a mortar, grate the nutmeg and add all the spices to the egg yolk mixture.
- 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.
- Transfer the dough to a bowl, cover with a cloth and leave to rise for 2 to 2 1/2 hours.
- 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.
- 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.
- Remove from the oven and cool the loaves on their side so they don't collapse.
You can decorate the koulitch with little candies, candied fruits and sugar dissolved in a few drops of water and heated until it crystallizes.
Collaboration - Petrossian. If you want to enjoy koulitch without having to bake, you can buy one at the Petrossian shop throughout the Easter season.
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