Easter cake with cognac
6 servings
240 minutes
Easter kulich with cognac is an exquisite version of traditional Russian pastry that combines the tenderness of yeast dough with the rich aroma of spices and noble cognac. The history of kulich traces back to ancient Christian traditions, symbolizing resurrection and spring renewal. This recipe is characterized by special fluffiness due to the two-stage fermentation of the dough. Cognac adds depth to the flavor, while raisins and candied fruits provide pleasant sweetness and softness. The kulich has a crispy golden crust and an airy, slightly moist crumb. It is served as a festive treat, traditionally accompanying the Easter meal. It pairs perfectly with tea or sweet liqueurs, and its aroma fills the home with warmth and coziness.
1
Dissolve the yeast in 1 glass of warm milk, add 200 grams of flour, and let it rise.
- Milk: 0.6 l
- Wheat flour: 2000 g
- Fresh yeast: 100 g
2
In a cup of boiling milk, quickly stir in 200 grams of flour to thicken. Knead off the heat until an elastic mass without lumps is formed. Mix the risen yeast mixture with the thickened flour.
- Milk: 0.6 l
- Wheat flour: 2000 g
3
Whisk yolks, sugar, and salt in a mixer until pale, divide in half. Add one part to the yeast-paste mixture, add another 200 grams of flour, cover with a lid, place in a warm place, and let it rise.
- Chicken egg: 20 pieces
- Sugar: 500 g
- Salt: 2 teaspoons
- Wheat flour: 2000 g
4
Add the second part of the yolks with sugar, the remaining flour, and the whipped egg whites to the mixture, knead the dough until it pulls away from your hands. Then gradually pour in the melted butter and margarine. Add nutmeg, vanilla sugar, cognac, and candied fruits. Let it rise. Punch down the dough, add raisins, and knead again. Let it rise again.
- Chicken egg: 20 pieces
- Sugar: 500 g
- Wheat flour: 2000 g
- Butter: 200 g
- Margarine: 200 g
- Ground nutmeg: 1 teaspoon
- Vanilla sugar: 6 teaspoons
- Cognac: 60 g
- Candied fruit: 2 tablespoons
- Seedless raisins: 10 tablespoons
5
If the mold is not non-stick, grease it with butter and then dust the bottom and sides with a thin layer of flour. Place the dough in the molds, filling them about 2/3 or a little less (but not more, as the cakes rise significantly). Let it rise. Cover loosely with paper and place in the preheated oven.
- Butter: 200 g
- Wheat flour: 2000 g
6
Bake at 250 degrees for about 20 minutes, then reduce the heat to 220 degrees and bake for another 30 minutes, reduce the heat to 200 degrees and bake for 15-20 minutes.