Easter cake with dough and nuts
8 servings
75 minutes
Easter kulich with nuts on a leaven is a traditional treat symbolizing the joy and warmth of home. This recipe has roots in ancient Russian traditions when kulichs were baked before Easter, filling the house with the aroma of fresh pastries and spices. The airy dough made with leaven gains a rich flavor from butter, vanilla, and nuts. The golden crust and tender, slightly sweet crumb make it a perfect addition to the Easter table. Nut crumble or glaze adds sophistication to the kulich, while added spices reveal its multifaceted taste. This kulich is not just delicious; it is filled with symbolism that brings the family together at the festive table. It is served with tea, milk or compote, enjoying the harmony of flavors and the warmth of family celebration.
1
Mash fresh yeast, adding a spoonful of sugar, dilute with half a glass of warm milk, and place in a warm place to rise.
- Fresh yeast: 30 g
- Sugar: 1 glass
- Milk: 2 glasss
2
Sift 2 cups of flour into a pot, pour in boiling milk and mix. When the mixture cools slightly, add the risen yeast, stir, cover with a towel and place in a warm spot to rise.
- Wheat flour: 4.5 glasss
- Milk: 2 glasss
3
When the dough rises, deflate it and add the yolks ground with sugar. Mix well, adding half a teaspoon of salt, and knead, adding another 2 cups of flour.
- Chicken egg: 6 pieces
- Sugar: 1 glass
- Salt: 0.5 teaspoon
- Wheat flour: 4.5 glasss
4
Then pour in a glass of warm melted oil and first mix the dough with a spoon, then with your hands. Add more flour if necessary. Knead until the dough comes away from your hands. It should have the consistency of thick sour cream.
- Butter: 250 g
- Wheat flour: 4.5 glasss
5
Spices are added to the dough last - to taste. Cover again with a towel and place in a warm place to rise.
- Spices: to taste
6
Once the dough rises well, deflate it, knead for 1-2 minutes, and pour into molds one-third full. Cover with a towel and let it rise again to three-quarters of its volume.
7
Place the molds in the preheated oven and bake for 20-30 minutes, depending on the volume.
8
Remove the baked kulich from the mold, cover with a towel, and let it cool. Only remove the kulich from the mold when it is almost cool. Sprinkle the finished kulich with sugar-nut powder: crush 2-3 pieces of refined sugar with 2-3 walnuts or hazelnuts in a mortar. Lightly grease the top of the kulich with oil and sprinkle with this powder or cover with glaze.
- Sugar: 1 glass
- Walnuts: 3 pieces
- Butter: 250 g