Air Easter cake
14 servings
540 minutes
Kulich is a traditional pastry of Russian cuisine associated with the Easter holiday. It symbolizes joy and light, and its soft and porous texture resembles clouds. The history of kulich goes back centuries when each family prepared it with special care. This recipe is distinguished by its airiness due to the proper preparation of the sponge and careful kneading of the dough. Added raisins give a delicate sweetness, while nutmeg and cinnamon enrich the flavor with subtle spicy notes. Kulich is baked in special molds and decorated with icing, making it not only delicious but also beautiful. It pairs perfectly with tea or hot milk, becoming the centerpiece of the festive table.
1
Prepare the raisins. To do this, pour boiling water over them and let sit for 5 minutes. Drain the water and spread them on a towel or napkin to dry.
- Raisin: 400 g
2
Prepare the dough starter. For this, slightly heat the milk (35–40 degrees) and dissolve the yeast in it. Add 1 kg of flour and mix well. Place in a warm place and cover with a towel. The starter should double in size (this will take about 40 minutes). Avoid drafts; it's best to prepare the starter in the oven heated to 35–40 degrees and keep the dough there while it rises.
- Milk: 1 l
- Fresh yeast: 200 g
- Premium wheat flour: 2.8 kg
3
At this time, separate the egg whites from the yolks. Whisk the yolks with sugar and vanilla sugar until white. Add ground nutmeg and cinnamon to the whisked yolks. Beat the egg whites with a pinch of salt until stiff peaks form.
- Chicken egg: 12 pieces
- Sugar: 600 g
- Ground nutmeg: pinch
- Ground cinnamon: pinch
- Salt: pinch
4
To continue making the dough, you need to wait for the starter to rise at least three times.
5
Add the crushed yolks to the dough and mix thoroughly.
- Chicken egg: 12 pieces
6
Add melted butter to the mixture and mix thoroughly.
- Margarine: 400 g
7
After that, gradually mix in the beaten egg whites.
8
Gradually add the remaining flour to the obtained mass, sifting it beforehand and mixing thoroughly. The amount of flour may differ from the specified.
- Premium wheat flour: 2.8 kg
9
Place the dough in a large pot, lightly sprinkle with flour, and return it to the oven. Allow the dough to rise well (about 1 hour).
10
Remove the dough from the oven, add raisins to it. Knead the dough well and send it back to the oven to rise.
- Raisin: 400 g
11
Take the dough out of the oven, set the oven to 100 degrees!
12
While the dough rises, prepare the molds. Do not grease the sides of the molds with oil, only the bottom.
13
Place the dough on the table, divide it into pieces according to the number of molds. Gently and carefully roll each piece in your hands to form a ball, then carefully lower it into the mold to about half its height. Place the molds on a baking sheet and cover with a napkin. After 10-15 minutes, the dough will rise twice and can be placed in an oven preheated to 100 degrees. Bake the kulich at this temperature for 10 minutes.
14
Then increase the oven temperature to 180–190 degrees and bake until done, that is, until a toothpick comes out dry. It took 25 minutes for the small pan, while larger pans took about 35–40 minutes.
15
Decorate with icing after cooling.