Easter may be "over," but today we finally enjoyed the Easter bundt kulich (a new invention?). The preparation was about a 12-hour process interrupted by lazy yeast and a trip to the store for missing ingredients.
(5th attempt to get both of us AND the cake in the photo)
I was just reading that kulich can be difficult because the dough is so heavy it sometimes does not rise. Theoretically because of all the rich ingredients - butter, cream, etc. I just can't figure out how to make it so it is not dry.
ReplyDeleteIt's definitely of the heavy sort. I don't really think of kulich as moist, but adding dried fruit helps to vary the texture. As well as icing.
ReplyDeleteHaha great picture! Sounds like a wild cooking adventure (and delicious)!
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