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!