Kulich with raisins and lemon zest
5 servings
120 minutes
Kulich with raisins and lemon zest is a traditional Easter pastry rooted in Russian cuisine. It embodies celebration and joy, symbolizing prosperity and the warmth of home. The tender dough infused with lemon aroma and rich in raisin sweetness offers a harmony of flavors. Added rum gives the pastry a subtle spiciness, while toasted almonds add a light crunch. Kulich not only serves as the main decoration of the Easter table but also pairs wonderfully with tea or coffee, making any morning cozier. Its moderate sweetness and lightness make this dessert a favorite treat for the whole family. The exquisite taste of lemon zest completes the composition, adding freshness to each bite.
1
Grease the baking forms (the ingredient proportions allow for making 3 kulichs of about 700 ml each) with oil and sprinkle with almonds. Preheat the oven to 180 degrees, soak the raisins in a small amount of rum. Squeeze the juice from the lemon and grate the zest.
- Ground almonds: 4 tablespoons
- Raisin: 250 g
- Rum: 75 ml
- Lemon: 1 piece
2
Beat the butter with sugar until the sugar is completely dissolved. Add the eggs one by one and mix everything thoroughly.
- Butter: 250 g
- Sugar: 250 g
- Chicken egg: 4 pieces
3
Add 3/4 of the zest and lemon juice, mix again. Combine flour with baking powder. Gradually add a little milk and a little flour to the dough, mixing quickly. The dough should be thick, so it's important not to add too much milk. Squeeze the raisins, dust with flour, and mix into the dough.
- Lemon: 1 piece
- Wheat flour: 500 g
- Baking powder: 1 teaspoon
- Milk: 125 ml
- Raisin: 250 g
4
Fill each mold with dough to 1/2 of its volume and bake in the oven for about 60 minutes. Cool the finished kulichs and decorate with the remaining lemon zest.
- Lemon: 1 piece