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Home>Recipes> Koulitch with satsuma purple sweet potato powder and iyokan peels

koulitch décoré avec des fleurskoulitch à la poudre de patate douce violette découpé et décoré

Koulitch

Ingredients for 3 koulitch

  • 100 ml milk
  • 25g fresh bakers yeast or 8 g dry yeast
  • 1 Tbsp sugar
  • 10 cardamom pods
  • 200g sugar
  • 3 yolks
  • 1 tsp salt
  • 1 tsp vanilla
  • 200g creme fraiche
  • 2 tbsp brandy
  • 1 Pinch of lemon or orange zest
  • 300g T65 flour
  • 100g T55 flour

  • 170g T55 flour
  • 80g softened butter
  • Iyokan peels or other dried fruits or nuts

Royal Icing

  • 100g powdered sugar
  • 20 g egg whites
  • 1 Tbsp satsuma sweet potato powder

Préparation

1. Add the milk to a pan and heat to 35 C. Add the yeast, sugar, and seeds from cardamom pods and let dissolve for 5 - 10 minutes. 

2. Mix T65 and T55 flours together then add 3 tbsp of the flour to the mixture. Mix the flour in till there are no more lumps. Cover with a tea towel and let rest.

3. In a mixing bowl with hook attachment, whisk sugar and egg yolks till light and pale. Add the salt, vanilla, creme fraiche, brandy, and zest.

4. Add yeast mixture and mix thoroughly in. Then gradually add the flour into the bowl and knead till there are no more lumps.

5. Once there are no more lumps, cover the bowl with plastic wrap and leave in a warm place till the dough doubles or triples in size.

6. Once the dough has risen, add the 170g flour to the table and knead the dough. Once the dough is no longer sticking to the hands, begin to add the softened room temperature gradually to the dough.

Continue to knead the dough till it is smooth and homogenous. To test if your dough is ready, gather a gold size amount of the dough and stretch it between your thumbs and two fingers. If it does not tear, your dough is ready.

Kneading can be done by hand, stand mixing machine with hook attachment, or hand mixer with hook attachment. It does not matter which is used as long as the dough is kneaded to the right consistency.

7. Then gather the dough into a bowl and place into a greased bowl. Cover with plastic wrap again and place into a warm place until it double or triples in size.

8. Once it has rise, punch and stretch the dough then place onto a oiled work surface and stretch out into a rectangle.

9. Add the iyokan peels, yuzu peels, other dried fruits and/or nuts and knead into the dough. Then divide the dough into 3 parts. Make each part of dough into a ball, stretching the dough under itself.

10. Place into a cake mold 11 cm in diameter and 8cm high and lined with parchment paper.

11. Cover and leave till doubled in size.

12. Preheat the oven to 180C. Once the dough has doubled in size, bake for 25 minutes without opening the door, then cover with foil and bake for another 15 minutes or until a skewer comes out dry when inserted.

Let them cool completely before adding icing.

13. For the icing, combine all the ingredients and whisk on high for 10 minutes. Once finished, add icing to the cooled kulitch. Top with flowers, sprinkles etc

Et voilà ! Enjoy