Mini Muffin-Sized Kulich
Portion-sized yeast kulich with raisins and lemon glaze. Perfect for baking in a muffin tin and serving individually.
- Time
- 1 h 45 min
- Serving
- 648 kcal
- Ingredients
- ≈ $0.56
- Protein
- 13 g
Ingredients
- 1 Wheat flour 75 g
- 2 Dry yeast 2 g
- 3 Milk 2.5%pack 930 ml ≈ $0.88 40 ml
- 4 Butterpack 180 g ≈ $1.58 18 g
- 5 Eggspack 10 pcs ≈ $1.93 0.4 pcs
- 6 Sugar 22 g
- 7 Raisinspack 200 g ≈ $2.40 18 g
- 8 Powdered sugar 15 g
- 9 Lemon≈ $4.70 per kg 15 g
- 10 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix warm milk3, yeast, and 1 teaspoon of sugar, let sit for 10 minutes until foamy.
Add flour, egg, remaining sugar, salt, and melted butter4; knead into a sticky, soft dough.
Fold in rinsed raisins7, cover, and let rise for 50 minutes until doubled.
Spoon dough into muffin cups, filling halfway, and let proof for 15 minutes.
Bake at 350°F (180°C) for 22–25 minutes until a skewer comes out dry.
Whisk powdered sugar with lemon9 juice into a thick glaze.
Drizzle glaze over cooled mini kulich.
Tips
- Why it works
- Dissolve the yeast in warm milk, not cold, so it activates faster and the dough rises evenly. If the milk is hotter than 37 °C, the yeast will die and the dough won't rise.
- Substitutions
- Use 18 g of pitted dried apricots, soaked in warm water for 10 minutes, instead of raisins. Use 10 g of orange juice instead of lemon juice, but the glaze will be less tart.
- Common mistakes
- If the dough didn't rise, check the milk temperature: if it was cold, the yeast isn't working. Knead the dough by hand, not with a mixer, so it doesn't overheat.
- Storing and reheating
- Keep in the fridge for 2 days in an airtight container. Reheat in the microwave for 15 seconds, covered with a plate, so the glaze doesn't run. Don't freeze, the glaze will turn watery.
- Serve with
- Serve with tea at a weekend breakfast or a kids' party, when you need individual sweets. Add yogurt or fruit to the table for balance.
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