Easter cake with cream
12 servings
165 minutes
Easter kulich made with cream is a true embodiment of Russian culinary traditions. Its history dates back to ancient times when kulichs symbolized wealth and family unity. This version is distinguished by its special tenderness and rich creamy flavor. The fluffy, aromatic dough with hints of vanilla and subtle wine notes turns the kulich into a true festive treat. The addition of candied fruits and nuts makes it even more interesting, adding brightness and texture to the sweetness. Such a kulich is not only decorated with glaze but also served at the festive table as the main symbol of Easter. It pairs wonderfully with fragrant tea or strong coffee, and its tender crumb retains freshness for a long time, delighting family members and guests.
1
Heat the cream (I took 10%) to 30 degrees, dissolve the yeast in it, add 2.5 cups of flour, and place the dough in a warm place.
- Cream 33%: 1.5 glass
- Fresh yeast: 100 g
- Wheat flour: 5 glass
2
While she approaches, mix the yolks with sugar and add the softened butter.
- Egg yolk: 8 pieces
- Sugar: 1 glass
- Butter: 200 g
3
When the dough is ready, add the crushed yolks to it (if using candied fruits and nuts, add them at this stage as well).
- Egg yolk: 8 pieces
- Candied fruit: to taste
- Nuts: to taste
4
Mix everything well, add the remaining flour, vanilla sugar, wine (I added vodka), and knead the dough thoroughly. Let it rise in a warm place for 1 hour.
- Wheat flour: 5 glass
- Vanilla sugar: 3 g
- Dry white wine: 1 tablespoon
5
When the dough doubles in size, punch it down and place it back in a warm spot to rise.
6
Place the prepared dough in a greased mold to 1/3 of its height. Let it rise for 1 hour.
7
After that, bake the kulich in the oven at 200 degrees for 60-70 minutes.
8
Cool the kulich before soaking and decorating with icing.