Easter cake with dough
15 servings
180 minutes
Easter kulich is a traditional Russian treat symbolizing the Easter holiday and home comfort. Its airy, aromatic structure is achieved through the sponge dough that infuses the batter with lightness and softness. The kulich has a rich creamy flavor with hints of nutmeg, vanillin, and turmeric, while candied fruits and raisins add sweet accents. After baking, it is covered with a delicate egg white glaze that adds sweetness and aesthetics, while marzipan figures and confectionery decorations make it festive and elegant. This kulich is not just a dessert but a true work of art created with love and patience that emphasizes the importance of family traditions and the joy of the bright holiday.
1
Preparing the dough: dissolve a tablespoon of sugar and yeast in warm milk. Add 200 grams of sifted flour and mix well. Place in a warm place. The dough rises for 20-30 minutes. I put the container with the dough in warm water to speed up the process.
- Milk: 600 ml
- Sugar: 4 glasss
- Dry yeast: 17 g
- Wheat flour: 900 g
2
Separate the egg whites from the yolks. Place the egg whites in the refrigerator. Whisk the yolks with sugar until white.
- Chicken egg: 10 pieces
- Sugar: 4 glasss
3
Melt the butter and let it cool.
- Butter: 400 g
4
When the dough doubles in size, add egg yolks with sugar, cooled melted butter, vanillin, nutmeg, turmeric, fenugreek, vodka (any strong alcohol can be used), baking powder and mix everything very well with a mixer.
- Chicken egg: 10 pieces
- Sugar: 4 glasss
- Butter: 400 g
- Vanilla sugar: 60 g
- Nutmeg: 1 teaspoon
- Turmeric: 2 teaspoons
- Vodka: 60 ml
- Baking powder: 1 teaspoon
5
Whip the chilled egg whites with a pinch of salt until stiff peaks form.
- Egg white: 2 pieces
- Salt: pinch
6
Add the remaining flour to the dough (a total of 900-1000 grams depending on the manufacturer), sifting it through a sieve. Gently fold in the egg whites. Add candied fruits and raisins.
- Wheat flour: 900 g
- Egg white: 2 pieces
- Candied fruit: 100 g
- Light raisins: 150 g
7
Continue kneading the dough until bubbles form. The consistency of the dough is similar to very thick sour cream.
8
We let the dough rise in a warm place for 4-5 hours.
9
When the dough has risen, we take the molds for the kulich. I buy ready-made baking paper molds, they are very convenient, no need to struggle with removing them, and the appearance of the product in them is very beautiful.
10
We spread our dough into the molds, filling them to 1/3. We will let the dough rise another 1/3.
11
Preheat the oven to 180-200 °C. Place a pan of water at the bottom of the oven. This is to prevent our kulich from cracking.
12
We place the kulich in the oven and bake for about an hour (this depends on the oven). The main thing is not to open the oven in the first 30 minutes. Check readiness with a wooden stick. Insert it into the kulich, piercing to the bottom. If no dough sticks to the stick, the kulich is ready!
13
We let the kulich cool down.
14
Preparing the glaze: beat the egg whites into a strong foam, add powdered sugar and lemon juice.
- Egg white: 2 pieces
- Powdered sugar: 1 glass
- Lemon juice: 1 teaspoon
15
We cover the cooled kulich with icing. Once the icing hardens, we decorate the kulich with marzipan figures and confectionery sprinkles!
- Marzipan: 20 g
- Confectionery decorations: to taste