Easter cake with raisins and vanilla
10 servings
300 minutes
Easter kulich with raisins and vanilla is a fragrant and tender traditional Russian treat prepared for the bright holiday of Easter. Its rich flavor combines the sweetness of vanilla sugar with the softness of raisins, creating harmony in every bite.
1
Warm the milk slightly (so it's a bit warm), dissolve the yeast in it. Add 500 g of flour and mix well. Place in a warm place. I pour warm water into a bowl and place the container with the dough in it. Cover with a towel.
- Milk: 500 ml
- Fresh yeast: 60 g
- Wheat flour: 1 kg
2
The dough should double in size (this will take about 30 minutes). Separate the egg whites from the yolks (6 pcs), leaving the rest for the glaze. Beat the yolks with 300 g of sugar (the rest for the glaze) and vanilla sugar.
- Chicken egg: 8 pieces
- Sugar: 400 g
- Vanilla sugar: 1 teaspoon
3
Whisk the egg whites with a pinch of salt until frothy.
- Chicken egg: 8 pieces
- Sugar: 400 g
4
Add the yolks to the prepared mixture and stir. Then add the softened butter and mix. Add the egg whites and stir.
- Margarine: 200 g
5
Add the remaining flour (you may need a bit more or less depending on the flour quality) and knead the dough. The dough should be well-kneaded, not too stiff, and not stick to your hands. Place the dough in a warm place again. Let it rise well (this will take 50-60 minutes). Soak the raisins in warm water for 10-15 minutes, then drain the water. Add the raisins to the risen dough, mix, and place the dough back in a warm place. The dough should rise well.
- Wheat flour: 1 kg
- Raisin: 300 g
6
Grease the mold with oil, place the dough to a height of 1/3 of the mold. Cover with plastic wrap or a towel. Allow the dough to rise again in the mold. Place in a preheated oven at 100 degrees and bake for 10 minutes. Then increase the temperature to 180 degrees and bake until done (my kulich was baked for 35 minutes: 10 minutes at 100 degrees and 25 minutes at 180 degrees). To check if the kulich is ready, poke it with a match (or toothpick); if it comes out dry, the kulich is ready.
- Margarine: 200 g
7
For the glaze, beat 2 egg whites with a pinch of salt until frothy. Add 100 g of sugar and beat until stiff peaks form. Coat the finished hot kulich with the glaze and sprinkle with confectionery sprinkles or decorate with candied fruits.
- Chicken egg: 8 pieces
- Sugar: 400 g