Easter cake in sugar glaze
10 servings
180 minutes
Easter kulich in sugar glaze is a symbol of the holiday and traditional Russian hospitality. This airy, fragrant bread with a delicate texture embodies the bright holiday of Easter. Its roots go back to a distant history when kulich was baked using ancient recipes and passed down through generations. The unique combination of sweetness, softness, and a light vanilla note makes it an ideal addition to the festive table. The thick sugar glaze gives the kulich an appetizing shine, while raisins add a slight fruity tang. Decorating with confectionery elements allows for creativity. It is joyfully eaten with tea or milk, enjoying the unique taste of homemade baking. This kulich is not just a dessert but a piece of tradition that warms the soul and creates an atmosphere of coziness.
1
Heat the milk to about 60 degrees (but do not boil it).
- Milk: 0.5 l
2
Dissolve the yeast in warm milk (if fresh is not available, you can replace it with dry yeast - 11 grams).
- Fresh yeast: 50 g
3
Add 500 grams of sifted flour.
- Wheat flour: 1 kg
4
Mix well, cover with a warm blanket, towel, or something else suitable and warm, and leave in a warm place for 30 minutes.
5
Separate the whites from the yolks.
- Chicken egg: 6 pieces
6
Whip the egg whites with a pinch of salt until frothy (to make it easier to whip, place them in the fridge for 10 minutes after separating from the yolks, then add salt and whip).
- Chicken egg: 6 pieces
7
Beat the yolks with sugar. Add the yolks to the risen dough and mix.
- Chicken egg: 6 pieces
- Sugar: 300 g
8
Next, add softened butter and mix.
- Butter: 150 g
9
Add the proteins and mix.
10
Add the remaining flour (the amount of flour may vary slightly depending on its quality), knead the dough (the dough should be well-kneaded, not too stiff, and should not stick to your hands).
- Wheat flour: 1 kg
11
Place the dough in a warm place again and let it rise well (this will take 50–60 minutes).
12
Soak the raisins in hot water for 15 minutes, then drain the water.
- Raisin: 100 g
13
Deflate the risen dough and add raisins.
14
Knead the dough and let it rest in a warm place for 30 minutes.
15
Punch down the risen dough and knead it again.
16
Grease the mold with oil (if necessary for the mold).
17
Place the dough in half of the mold (if you fill the mold completely, the dough will overflow when it rises).
18
Cover with a towel, let it rise for another 20 minutes.
19
Bake at 180 degrees until done (about 45 minutes, depending on the size of the pan). To check if the kulich is ready, poke it with a matchstick (or toothpick); if it comes out dry, the kulich is ready.
20
Let it cool, remove from the mold.
21
To prepare the glaze, use 2 egg whites and 200 grams of powdered sugar (whip everything together). Coat the kulich. Optionally, you can decorate the kulich with decorations and confectionery beads. Here you can let your imagination run wild.
- Chicken egg: 6 pieces
- Powdered sugar: 200 g
- Confectionery decorations: to taste