Easter cake with yolks and vanilla
9 servings
240 minutes
Easter kulich made with egg yolks and vanilla is a delicate, airy pastry with a rich flavor. The history of kulich dates back to ancient Slavic traditions where it symbolized the beginning of new life. The yolks give the dough a rich color and velvety texture, while vanilla adds a subtle sweet aroma. The light sweetness of sugar and juicy raisins make it an ideal festive treat that complements the cozy atmosphere of Easter. The browned crust hides a soft, fluffy crumb, and the protein glaze with candied fruits adds a touch of freshness and crunchy sweetness. Kulich pairs perfectly with hot tea or milk, filling the home with warmth and joy.
1
Dissolve yeast in warm milk, add salt, 100 g of sugar, vanilla, and two cups of flour. Place in a warm place for fermentation.
- Milk: 500 ml
- Fresh yeast: 100 g
- Salt: 1.5 teaspoon
- Sugar: 250 g
- Vanilla: to taste
- Wheat flour: 900 g
2
The dough should double in size.
3
Mix the yolks with the remaining sugar, add softened butter. Combine the mixture with the dough.
- Chicken egg: 4 pieces
- Sugar: 250 g
- Butter: 300 g
4
Add the remaining flour, knead a soft dough that doesn't stick to your hands. Let it rise in a warm place for 2-3 hours.
- Wheat flour: 900 g
5
Knead the dough and add raisins that have been washed and mixed with two tablespoons of flour.
- Light raisins: 100 g
- Wheat flour: 900 g
6
Prepare baking molds, shape the dough into equal balls. Fill the molds with dough less than half full and leave for the final rise.
7
The kulichs should rise almost to the top.
8
Bake at 180 degrees for 35-40 minutes. Check readiness with a skewer (it should be dry). If the top browns too much, cover with a damp paper. Let the finished kulich cool slightly in the molds (5-7 minutes), then remove.
9
Whip the egg whites with sugar to a stiff foam. Coat the tops of the kulich, sprinkle with candied fruits, and let dry.
- Chicken egg: 4 pieces
- Sugar: 250 g
- Candied fruit: 100 g