Ingredients
For the kulich:
80 grams, 2/3 stick or 1/3 cup butter, at room temperature
42 grams (4 tablespoons) fresh yeast or 14 grams (5 teaspoons) dry yeast
100 ml or 0.4 cup lukewarm milk + 1 tablespoon
100 ml or 0.4 cup agave nectar
500 grams or around 4 cups flour (I used 1:1 ratio of all-purpose to whole wheat flour)
3 eggs + 1 egg yolk
zest of 1 big orange and 1 big lemon
1 teaspoon ground cardamom
a pinch of salt
For the glaze:
80 grams or 1/2 cup powdered sugar
1 tablespoon lemon juice
3 tablespoons sugar pearls, to garnish
Preparation
