It’s amazing how hard it is to find a good vegan Kulitch. I've been literally never able to do it. And since it’s my favorite part of the Russian orthodox Easter, I decided to give it a try and create my own Kulitch, but a light version of it.
No eggs, no butter. Surprisingly it turned out to be light and fluffy anyway. It has a very balanced taste, very lightly sweetened and looks very appetizing.
I use apricot preserves in this recipe but you can go with any similar mild-taste jams. I will highly recommend to add orange peel (fresh is always better) to spice the taste up, as well as vanilla.
I love to add dry apricots inside and some light raisins, but you can literally go with anything off your shelf.
From nuts to chocolate, you name it!
I personally prefer small Kulitchi, since they are faster to bake and can be shared among more people, in my case - 5 kids.
You can decorate them with anything you want. I like to go classic: sugar glaze and some sprinkles. Makes it look nice, happy, and very attractive.
And let me be honest, I think Kulitchi can be great as an everyday baking habit (just skip the sugar glaze) and can serve as a perfect addition to any breakfasts. Don’t believe me? Try it for yourself! Ready?
Let’s go cooking!
We will need
For the dough
2 cups of plain flour (1 cup - 250 ml.)
1 cup of brown or white sugar
1,5 table spoon of baking powder (double action)
1/2 cup of melted coconut oil
1/2 cup of apple sauce
1/4 cup of orange juice
1/2 tea spoon of vanilla extract
1 tea spoon of lemon juice
3 table spoons of apricot preserve
Fresh orange peel, dry nuts or fruits, raisins
For the glaze
3/4-1 cup of powdered sugar
1 tea spoon of any milk
1 tea spoon of lemon or lime juice
Combine oil, juices, vinegar, sugar, vanilla, preserves. If your oil got hard, beet everything up in a microwave for 1 minute.
Mix together flour and baking powder.
Combine wet and dry ingredients. This mixture will be a bit thick, but that’s normal.
Chop some dry fruit and put in. Don’t forget about the orange peel. It will elevate this recipe to a new level.
I prefer to bake small Kulitchi rather then the large ones, because it’s faster, they look good and are easier to share.
Warm up your oven to 170C/340F and bake till they are ready.
The large one can take up to 45-50 minutes depending on your oven and settings, small ones are quick - 20 minutes and they are ready to go!
Prepare you glaze. Let Kulitchi cool down and only then cover with the glaze.
Decorate with some fancy sprinkles and enjoy!
Вс, 16 Апреля 2023г. 09:47