Wet Easter cake
4 servings
120 minutes
A moist Easter kulich is a tender, aromatic, and airy product that holds an honored place on the Easter table. Its history goes deep into the centuries of Russian cuisine, where kulich symbolized prosperity and joy of the holiday. This kulich is distinguished by its special softness due to prolonged dough fermentation and the addition of sour cream and butter. The filling of candied fruits and raisins gives the pastry a sweet, slightly caramel flavor, while the glaze with lemon juice adds a light tartness and freshness. It is consumed cold, complemented by a cup of fragrant tea or milk. Perfect for festive gatherings, it remains fresh and rich for a long time. It is not just baked goods but a tradition that conveys the warmth of family celebration.
1
Heat the milk to 40 degrees. Take the butter out of the fridge to warm up.
- Milk: 60 ml
- Butter: 25 g
2
In one bowl, mix yeast and 1/4 tablespoon of sugar with milk until the yeast dissolves.
- Dry yeast: 1.5 teaspoon
- Sugar: 50 g
- Milk: 60 ml
3
In another bowl, beat the egg with the remaining sugar.
- Chicken egg: 2 pieces
- Sugar: 50 g
4
Sift 40 grams of flour into a bowl with yeast and mix until smooth. Then cover with plastic wrap and a towel or blanket on top. Place in a warm, quiet place for 45-50 minutes. This will be the dough starter.
- Wheat flour: 150 g
5
While the dough is preparing, prepare the filling. For this, wash the candied fruits and place them on a towel to dry. Soak the raisins in boiling water for 5 minutes, drain the water, and when they dry a bit, add half a teaspoon of flour and mix.
- Candied fruit: 50 g
- Raisin: 50 g
- Wheat flour: 150 g
6
When the dough is ready, add a small pinch of salt, vanilla sugar, sour cream, soft butter, and the egg mixture. Mix everything until smooth.
- Salt: 0.3 teaspoon
- Vanilla sugar: 4 g
- Sour cream: 0.5 tablespoon
- Butter: 25 g
- Chicken egg: 2 pieces
7
Sift the remaining flour into the homogeneous mixture in small portions and knead with a spoon. You may need less flour than indicated. Check the consistency: the dough should form a dense but soft ball.
- Wheat flour: 150 g
8
Take a large bowl and generously grease the inside with vegetable oil.
- Vegetable oil: 1 tablespoon
9
Place the dough in a bowl, cover it again with plastic wrap, then with a towel or blanket, and put it in a quiet and warm place.
10
Knead the dough after an hour, and you can take it out after 1.5–2 hours. It should rise well and become airy.
11
Add candied fruits and raisins to the dough and mix.
- Candied fruit: 50 g
- Raisin: 50 g
12
Divide the dough in half and place it in the molds. The molds should be filled about halfway, maybe a little less.
13
Leave the dough in a warm oven (45 degrees) for 40–60 minutes without opening the door and wait for it to rise. It takes about 60 minutes, but ovens vary, so it's better to keep an eye on it.
14
When the dough has risen, increase the oven temperature to 180 degrees. After 40 minutes, check with a skewer if it is baked or not. If needed, leave it until fully cooked.
15
After readiness, leave in the turned-off oven for a while. Then cool on its side on a towel, turning occasionally. The kulichs should cool before decorating.
16
To decorate, whip the egg white and gradually add powdered sugar and lemon juice while whipping. A thick mass will result.
- Powdered sugar: 200 g
- Lemon juice: 1 teaspoon
17
Carefully spread the egg white mixture on the kulichs, sprinkle with confectioner's topping, and place in the refrigerator.
- Confectionery decorations: 2 teaspoons
18
If there is leftover mass, you can make meringue from it.