Easter cake with spices and raisins
6 servings
30 minutes
Spiced and raisin kulich is a fragrant and tender Easter treat that comes from European baking traditions. Its roots go back centuries when kulich symbolized the festive end of Lent and was an important part of spring celebrations. The rich flavor of this kulich is revealed through the successful combination of spices—cinnamon and cloves—that fill it with warmth and coziness. Raisins add sweet, caramel notes, while almond sprinkles provide a delicate crunch. The soft, airy texture of the dough is achieved through careful kneading and prolonged fermentation. This kulich is perfect for festive tea gatherings and pairs wonderfully with honey, jam, or simply fresh butter. It is not just baked goods—it symbolizes family unity, joy, and traditions.
1
Knead a firm dough from 0.4 liters of warm water, 2 tablespoons of fresh yeast, and a corresponding amount of flour (about 10 cups). Let it rise.
- Water: 1.2 l
- Wheat flour: 10 glasss
- Fresh yeast: 2 tablespoons
2
When the dough rises, mix it with 0.8 liters of warm water and let it rise again.
- Water: 1.2 l
3
Add butter, eggs, cinnamon, cloves, 1 cup of sugar to the dough and knead by hand for an hour or more.
- Sugar: 1 glass
- Chicken egg (large): 6 pieces
- Ground cinnamon: 0.5 teaspoon
- Ground cloves: 0.5 teaspoon
4
Then make the kulich, let it rise, brush with egg, sprinkle with chopped almonds and sugar (1 teaspoon), decorate with raisins, and bake.
- Chicken egg (large): 6 pieces
- Sugar: 1 glass
- Raisin: to taste