Triple Royal Easter Cake
6 servings
205 minutes
Triple royal kulich is a true culinary masterpiece that embodies the rich traditions of Russian cuisine. This festive kulich combines three delightful flavors: tender vanilla dough, aromatic chocolate with nuts, and poppy-candied filling. The airy structure of the dough blends with light sweetness and rich flavor, creating a perfect balance. Historically, kulichs served as symbols of celebration and abundance, and their intricate braided shape reflects the richness and solemnity of the dish. Baked to a golden crust, it is decorated with glaze and bright candied fruits, turning into a true masterpiece for the festive table. It is perfect for treating guests as well as for family gatherings, filling the home with warmth and coziness.
1
Add 2 teaspoons of sugar and yeast to warm milk (125 ml). Stir and let the yeast sit for 5-7 minutes.
- Milk: 140 ml
- Sugar: 80 g
2
In another bowl, mix the egg yolks, remaining sugar, vanillin, salt, and orange zest. Stir.
- Egg yolk: 3 pieces
- Sugar: 80 g
- Vanillin: 8 g
- Salt: 7 g
- Grated orange zest: 1 tablespoon
3
Sift flour into a deep bowl, make a well, and pour in the yolks with sugar and milk with yeast.
- Grain flour: 350 g
- Egg yolk: 3 pieces
- Sugar: 80 g
- Milk: 140 ml
4
Knead the dough. Add 50 grams of softened butter. Continue kneading. Transfer to a work surface and knead for 7 minutes.
- Butter: 100 g
5
Separate 1/3 of the dough weighing 220 grams. Grease the larger part of the dough with vegetable oil. Cover the bowl with plastic wrap. In a separate bowl, mix 1/3 of the dough with cocoa, you can add 15 ml of warm milk. Knead it. Grease the dough with vegetable oil and cover it with wrap. Let both parts of the dough rise for 1 hour.
- Cocoa: 15 g
- Milk: 140 ml
6
Roll out the chocolate dough into a rectangle 3-4 mm thick, add raisins and chopped walnuts. Roll it into a log. Pinch the ends.
- Raisin: 100 g
- Walnuts: 100 g
7
Divide the light dough into two parts. Take the first part, spread with soft butter, and add 110 grams of candied fruits. Roll it into a roll and pinch the edges. Roll out the second part of the dough and add steamed poppy seeds. Roll it into a roll.
- Butter: 100 g
- Candied fruit: 160 g
- Poppy: 180 g
8
Braid all the rolls into a braid. Line the baking tray with parchment paper. Place a ring with a diameter of 16 cm. Cover the sides with paper. Grease the parchment with butter. Coil the braid into the ring, transfer to the mold, and cover with film. Leave to rise for 1 hour.
9
Bake for 50 minutes at 180 degrees. Cover the cooled kulich with icing and decorate with candied fruits or sprinkles.
- Icing: 70 g
- Candied fruit: 160 g