Kulich, pronounced koo-leach, is a tall sweet bread (similar to panettone), in the Orthodox Christian faith traditionally served for Easter. Kulich is typically topped with candied fruit, raisins and nuts, but mandarins are traditional and readily available during the holidays, so they make a great choice.

Frosted Kulich With Mandarins

Ingredients

281 g all purpose flour (2 1/4 cups)
7 g instant dry yeast (2 teaspoons)
3 eggs room temperature
70 mL whole milk room temperature (1/3 cup)
70 g unsalted butter melted room temperature (4 Tablespoons)
250 g whole fat cottage cheese room temperature (1 cup) see notes
100 g granulated sugar (5-7 Tablespoons) see notes
1/4 teaspoon salt
zest of 1 lemon

Gelatin Glaze Topping

5-6 g gelatin (1 1/4 teaspoons) This sets the glaze stronger, with more of a marshmallow texture and taste.
90 mL water (7 Tablespoons) You will use part for gelatin then another part as you prepare the rest of your glaze.
100 g granulated sugar (1/2 cup)
2 g vanilla sugar (1/2 teaspoon)
juice of 1/2 lemon

Topping

mandarins, optional

Instructions

Combine flour and yeast, set aside.
In a separate bowl, lightly whisk eggs together, add remaining ingredients and combine. Remember, all ingredients best at room temperature.
Add mixed flour and yeast, stir until combined. Cover and refrigerate overnight. It is best overnight, but test your preference.
Next day, divide dough in four equal parts, OR less depending on size of molds used. Place in buttered kulich/panettone molds, paper wrappers, heat resistant enamelware cups or even pre-washed cans, fill about 1/2-3/4 depending on how tall you prefer. Cover with thin towel or plastic wrap and set aside in a warm place for 40 minutes. Optional: Try placing them in a lightly preheated toaster oven turned off.
After 40 minutes, when dough has increased in size, bake in preheated 175C/350F oven for 30-35 minutes. Baking times may vary slightly if using varied size molds at the same time, the larger molds take a little longer. Test for doneness with a wooden skewer or thin knife.
Remove from oven and cool at room temperature.
Once cooled, carefully remove paper wrappers if used (or leave decorative ones on until ready to serve) and spread warm, just-made glaze over each bread, allowing some to spill over edges. Do not wait for glaze to cool to pour and spread as it will thicken and be difficult to work with.
Once glaze has set, top with fresh mandarin/tangerine wedges and dust with powdered sugar.

Glaze

In a small bowl, combine gelatin powder and 3 Tablespoons water. Set aside.
In a saucepan over low heat, combine sugar and 4 Tablespoons water, simmer stirring continuously until sugar dissolves.
Remove from heat, add gelatin, stir until combined.
Add vanilla sugar and lemon juice, mix on low speed with electric mixer until all ingredients thicken and form a slight peek, approximately 2 minutes.

Notes

Important to use whole fat cottage cheese in this recipe, lightly pulsing in blender before mixing in with other ingredients.

If including raisins or other dried fruits as traditionally used, in dough as well as topping, you may opt for less sugar.

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