Golden Easter cake with saffron and nutmeg
10 servings
120 minutes
Golden Easter kulich with saffron and nutmeg is a true culinary masterpiece reflecting the traditions of the Russian holiday. Its history traces back to ancient recipes where saffron and nutmeg were used to impart rich aroma and golden color. The taste features deep sweetness with light citrus notes, the sophistication of cognac, and warmth from spices. The airy dough is infused with aromas of vanilla, saffron, and nutmeg, creating a rich and festive flavor. It is served at the Easter table adorned with icing and nuts, becoming a symbol of joy and prosperity. This kulich pairs wonderfully with tea or light dessert wines, while its softness and richness make every meal special.
1
Combine the yeast with warm milk, a glass of sifted flour, and 2 teaspoons of sugar, mix, and let it rise.
- Fresh yeast: 40 g
- Milk: 1 glass
- Wheat flour: 1 kg
- Sugar: 350 g
2
Separate the yolks from the whites. Whisk all the yolks, 300 grams of sugar, and salt until white. Pour half of this mixture into the yeast dough, add 250 grams of flour, and knead. Let it rise.
- Chicken egg: 10 pieces
- Sugar: 350 g
- Salt: 0.5 teaspoon
- Wheat flour: 1 kg
3
Add the remaining yolk mixture and flour to the dough, knead thoroughly. Let it rise. Then add butter, zest, saffron infusion, cognac, vanilla sugar, nutmeg, and mix. Finally, add the flour-dusted raisins and 3 beaten egg whites, mix again. Let it rise for the third time.
- Wheat flour: 1 kg
- Butter: 250 g
- Lemon zest: 3 teaspoons
- Saffron: 1 teaspoon
- Vodka: 50 ml
- Vanilla sugar: 3 teaspoons
- Ground nutmeg: 0.5 teaspoon
- Raisin: 100 g
- Chicken egg: 10 pieces
4
Line the cake mold with greased paper and fill the dough to 1/2 of its height, allowing it to rise again. Bake for 30-40 minutes in a preheated oven at 180 degrees. Let the finished cake cool, remove it from the mold, and decorate to taste.
- Wheat flour: 1 kg
- Butter: 250 g