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THE "GOLDEN CLOUD" KULICH

(Professional Protocol with Macarunage Glaze)

Origins & Acknowledgments

This recipe is based on the professional methodology shared in the Facebook community "Master Class Tartuntzius His Majesty." I would like to express my deepest gratitude to Lara Hyte for the inspiring foundation of this bread. The almond glaze (Macarunage) follows the professional technique of Chef Philippe from the Meilleur du Chef portal.

This version has been adapted and refined to be accessible even for "newbies." I have added technical details, "life-hacks," and explanations to ensure success with this complex dough on your very first try.



Yield & Output

The original ingredients produce approximately 1050–1100g of raw dough, which is sufficient for:

  • 2 Large Kulichs (16 cm / 6.3" molds, ~530–550g of dough each).

  • OR a combination of 1 Large (~550g) and 4 Small (8 cm / 3" molds, ~135–140g each).

Timing & Scheduling

Important: The hourly schedule provided (e.g., "07:00 — Start") is an estimate for planning purposes. Remember, dough is a living organism. Its speed depends on your starter's activity and room temperature. Always rely on visual cues (volume increase, "doming" of the film, fluffiness) rather than just the clock.

I. Ingredients

1. Dough Components

Stage

Ingredient

Weight / Qty

Temperature

LEVAIN

Active Sourdough Starter (100% hyd.)

40g

Room Temp


Whole Milk (3.5–4%)

140g

26–30°C (79-86°F)


Shtiebel T63 Flour (or strong Bread Flour)

140g

Room Temp


Sugar

40g

Room Temp

DOUGH

Shtiebel T63 Flour (High Protein)

200g

Room Temp


Egg Yolks (Large)

4 pcs

Room Temp


Water

40g (+10g reserve)

Ice Cold


Salt

4g

Room Temp


Sugar

80g

Room Temp


Unsalted Butter (82%)

80g

Cold but Pliable

FILLING

Dried Cherries (soaked in Brandy)

80g

Drained/Dry

GLAZE

Almond Flour (Ground Almonds)

65g

Room Temp

(Macarunage)

Flour (Low Protein, e.g., Pivetti 9.5%)https://www.meilleurduchef.com/fr/achat/epicerie/sucre/farine-fecule/pat-farine-ble-type-55-juliette.html


10g

Room Temp


Powdered Sugar

125g

Room Temp


Vegetable Oil

10g

Room Temp


Egg Whites

45g

Room Temp


II. Step-by-Step Technology

Step 1: Preparation (Day 1, 21:00)
This step is the quiet awakening of your starter for the grand task ahead.

  • Starter Refreshment: Mix 20g of starter (directly from the fridge is fine) + 20g water + 20g flour. Cover with film and prick a few holes. Leave on the counter until active. Note: Skip this step only if your starter is already at its peak and ready to go (start at step 2).

  • Cherry Maceration: Rinse 80g cherries. Pour over 30ml brandy. Cover. This prevents the fruit from dehydrating the dough later.

Step 2: Levain Activation (Day 2, 07:00 – 21:30)

  • 07:00 (Power Feed): Mix 30g of the overnight starter + 30g water + 30g flour. Keep warm for ~4 hours (until it peaks).

  • 11:30 (Levain Build): Whisk the active starter into warm milk until foamy. Add sugar and flour. Mix well.

  • The "Drum" Sign: Cover the bowl tightly with film (no holes this time). Leave at 24°C (75°F) for 10 hours.

  • Tip: If the film stretches tight like a drum, it's a sign of perfect activity! The levain is ready when it's bubbly and just about to start receding.

Step 3: The Main Mix (Day 2, 21:30)

  1. Base: Add flour, yolks, ice water, and salt to the levain. Mix until homogeneous. (If the dough feels too dry, add the +10g reserve water).

  2. Cooling: Rest for 10 mins on the counter, then place the bowl in the fridge for 10 mins. Do not handle the dough with your hands yet!

  3. Sugar: Add in 3 stages. Mix until fully dissolved. Return to the fridge for 10 mins.

  4. Butter: Add cold, pliable butter in 5 stages. Mix until a strong "Gluten Window" is achieved.

  5. Temperature Control: Never let the dough exceed 26°C (79°F)! If the bowl feels warm, chill it immediately.

  6. Inclusions: Mix in the drained cherries (30 seconds) or incorporate during lamination (recommended).

  7. Lamination: Fold the dough into an "envelope" on an oiled surface.

  8. Overnight: Bulk ferment for 8 hours at 24°C (until doubled).

Professional Lamination Technique:

  • Stop the Mixer: Once you have a silk-like gluten window, turn off the machine.

  • Prepare Surface: Lightly oil the counter and your hands. Do not use flour—we want to keep the dough delicate.

  • Stretch: Gently stretch the dough into a thin rectangle.

  • Spread Inclusions: Evenly distribute the cherries. Press them lightly into the dough.

  • Folding: Fold the left third to the center, sprinkle more cherries, then cover with the right third. Roll it up tightly like a log. This ensures perfect fruit distribution without tearing the gluten structure during the mix.

Step 4: Overnight Maturation

  1. Container: Lightly oil a deep container. Place the dough "envelope" inside, seam side down. It should fill no more than 1/3 of the volume.

  2. Seal: Cover tightly (no holes) to retain moisture.

  3. Environment: 8 hours at ~24°C (75°F). If your home is cooler (21°C), it may take 10–12 hours.

  4. Goal: A 2x increase in volume. The dough will look "alive" and smell like creamy yogurt and brandy.

Step 5: Shaping (Day 3, 08:00) 

If all has gone well, this day will become your day of triumph.

  1. Extraction: Turn the container over and let the dough slowly slide out under its own weight. No punching down! We must preserve the CO2.

  2. Dividing: Use a bench scraper or sharp knife to cut, never tear.

    • Large (16cm): 450–550g.

    • Small (8cm): 135–165g.

  3. Rounding: Let pieces rest for 10 mins. Then gather edges to the center, flip seam-side down, and rotate against the table to create surface tension.

  4. Proofing: Place in molds. Cover and proof in a warm, draft-free spot for 7 hours.

Step 6: Almond Glaze (Day 3, 08:30)

  1. Mix: Combine almond flour, powdered sugar, and Pivetti flour.

  2. Whisk: Add egg whites. Mix until a thick, uniform paste forms (a blender can be used for smoothness).

  3. Emulsify: Add vegetable oil; mix for shine and elasticity.

  4. Cold Cure: Cover "to contact" with film and refrigerate. This allows the sugar to dissolve and the starches to swell so the glaze won't slide off.

  5. Prep: Take it out 1 hour before baking. If too thick, add 0.5 tsp of egg white. It should fall in a "lazy ribbon." 





Baking Strategy

  • Small (8cm): 20–25 mins.

  • Large (16cm): 35–40 mins.

  1. Preheat: 176°C (350°F).

  2. Glaze: Apply right before loading into the oven.

  3. The Crackle Secret: Heavily sift powdered sugar over the wet glaze. This creates a dry layer that will "shatter" beautifully as the dough expands.

  4. Load: Check small ones after 20 mins (an inserted toothpick should come out dry). Leave large ones for another 15–20 mins.

  5. In the oven

  6. After baking


Cooling Technique:

  • Large: Pierce the bottom with skewers and hang upside down for 4 hours. This is vital to prevent the rich structure from collapsing.

  • Small: Cool on their sides on a soft towel, rolling them occasionally like "roly-polys."

III. Key Control Points

  • Levain: Wait for the "Drum Effect" on the film.

  • The Mix: Respect the 10-minute fridge breaks between sugar and butter stages.

  • Temperature: If the dough hits 26°C — STOP and chill.

  • Proofing: Don't rush the "Bunnies" (molds); give them the full 7 hours.

Enjoy your Golden Cloud!

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