Vanilla Easter cake
12 servings
360 minutes
Vanilla kulich is a traditional Russian Easter pastry symbolizing the holiday and home comfort. Its history dates back to ancient times when kulich was baked only for Easter, considered a sacred treat. The airy dough enriched with vanilla aroma creates a delicate, slightly sweet taste with a soft texture that harmonizes with protein glaze and festive sprinkles. Vanilla adds subtle sophistication, highlighting the sweetness of the dough. Kulich is served as the main festive dessert, complemented by tea or hot milk. This dessert is not just a treat but also a symbol of family traditions that brings people together at the festive table. Its taste evokes warm memories and creates an atmosphere of joy.
1
Dissolve yeast in warm milk for the sponge, add 1 tablespoon of sugar and 2 cups of flour, mix, and place in a warm place. The sponge should increase 2-3 times.
- Milk: 500 ml
- Fresh yeast: 75 g
- Sugar: 500 g
- Wheat flour: 9 glasss
2
For the test, beat the eggs with sugar and salt, add to the dough and mix. Add flour and knead a soft dough. Leave to rise in a warm place.
- Chicken egg: 8 pieces
- Sugar: 500 g
- Salt: 1.5 teaspoon
- Wheat flour: 9 glasss
3
When the dough increases 2-3 times, melt the butter, add vanilla to it, and mix it into the dough. Knead well and let it rise again.
- Butter: 150 g
- Vanilla sugar: 10 g
4
Line the cake molds with parchment, grease with butter, fill with dough to 1/3, and let stand for 15 minutes.
- Butter: 150 g
5
Bake at 200 degrees for about 30 minutes. Finished kulich can be decorated with egg white glaze and colorful sprinkles.
- Chicken egg: 8 pieces
- Sugar: 500 g