Easter cake with hops
8 servings
120 minutes
Easter kulich with hops is a traditional Russian treat that embodies the bright holiday of Easter. Hops give the dough an unusual lightness and airiness, while a rich assortment of dried fruits adds sweetness and a rich aroma. This kulich has a soft, porous structure and a delicate creamy taste thanks to the addition of milk and margarine. It is topped with airy protein glaze, creating a festive and appetizing appearance. Historically, Easter kulichs were symbols of joy and rebirth; they were baked in large quantities and shared with loved ones. This kulich can be served with tea, compote, or even red wine. Its uniqueness lies in the use of hops, which makes the flavor more complex and memorable, turning it into something more than just sweet pastry but into a true culinary masterpiece.
1
Make a starter: mix 1 tbsp of sugar, 60 grams of fresh yeast, and 50 ml of warm water. Stir well and add 3 tbsp of flour, mixing thoroughly until smooth. Leave in a warm place for 20 minutes to enrich the yeast with oxygen.
- Fresh yeast: 60 g
- Sugar: 1 glass
- Wheat flour: 1 kg
2
Prepare the hops. Add 0.5 cup of water and hops to a saucepan and boil for 10 minutes.
- Hop: 50 g
3
Then take a fine sieve or cheesecloth and strain. Add flour to the resulting broth to achieve a paste-like consistency (like liquid sour cream). Mix with the already risen dough.
- Wheat flour: 1 kg
4
Melt the margarine and let it cool to room temperature.
- Margarine: 200 g
5
Whisk 5 chilled eggs and the remaining sugar until fully dissolved, add vanillin and salt.
- Chicken egg: 7 pieces
- Sugar: 1 glass
- Vanillin: 3 g
- Salt: 0.5 teaspoon
6
Mix the egg mixture with the dough starter. Gradually add flour and mix with a spatula. When it becomes difficult to mix with a spatula, knead by hand. Finally, add vegetable oil and continue kneading for another 10-15 minutes (until the dough is uniform).
- Wheat flour: 1 kg
- Vegetable oil: 0.5 glass
7
Leave the dough to rise in a warm place, covered with a towel, for 30–35 minutes.
8
When the dough has risen, add pre-soaked dried fruits and 1 tablespoon of flour (to better incorporate the candied fruits) and knead well. Then evenly distribute it throughout the dough and let it rise for 20 minutes.
- Candied pineapple: 100 g
- Raisin: 100 g
- Dried cranberries: 100 g
- Wheat flour: 1 kg
9
Divide the risen dough into six parts (for medium Easter breads weighing 400 grams) and place them in paper molds. Let the dough rise again until it increases by one and a half to two times. Meanwhile, preheat the oven to 200 degrees (without convection).
10
Place the risen kulich in a preheated oven at 200 degrees for 5 minutes, then reduce to 180 and bake for 25 minutes.
11
Check the readiness of the Easter cake with a long wooden skewer. Insert it into the middle of the cake and pull it out: if the skewer is dry and nothing is left on it, it's ready. Remove from the oven and lay it on its side to cool slightly.
12
Make the icing: beat 2 egg whites and sugar icing with a mixer until stiff peaks form.
- Chicken egg: 7 pieces
- Icing: 100 g
13
Decorate the Easter cakes as you wish.