Easter cake with raisins and dried apricots
4 servings
90 minutes
Easter kulich with raisins and dried apricots is a symbol of the bright holiday of Easter, traditionally prepared in Russian families. Its airy texture, rich creamy flavor, and sweet notes of dried fruits create an unforgettable harmony of taste. The vanilla aroma fills the home with warmth and coziness, while the golden crust of the kulich delights the eye. Raisins and dried apricots add a delicate fruity sweetness, making the pastry even more appetizing. This kulich pairs perfectly with a cup of fragrant tea or coffee and becomes a decoration for the festive table. It is made with love and care, and its taste awakens warm memories of family traditions.
1
Melt the butter until it becomes liquid.
- Butter: 200 g
2
Sift the flour into a bowl and make a well in the center, where you add the baking powder, vanillin, and salt. Then gently incorporate the melted butter and mix well with the flour mixture.
- Wheat flour: 300 g
- Baking powder: 1 tablespoon
- Vanillin: 1 tablespoon
- Salt: to taste
- Butter: 200 g
3
Separate the yolk from the whites. Keep the whites in the cold, and mix the yolks with 150 g of sugar.
- Chicken egg: 3 pieces
- Sugar: 150 g
4
Add the yolk mixed with sugar to the dough, then add dried fruits, and then milk. Mix the mixture with a mixer.
- Sugar: 150 g
- Dried apricots: 3 pieces
- Raisin: 100 g
- Milk: 200 ml
5
Whip the egg whites with a mixer, gently fold them into the batter so they don't deflate. Distribute the batter into molds up to 3/4 full. Place in the oven at 180 degrees for one hour.
- Chicken egg: 3 pieces