Easter cake with protein glaze

6 servings

300 minutes

Easter kulich with protein glaze is a symbol of the bright holiday of Easter, bringing warmth of home and traditions of Russian cuisine. Its origin goes back centuries when kulich was baked as a blessing for a good year. This tender, airy bread with a golden crust is filled with the aroma of butter and the sweetness of raisins and nuts. The protein glaze gives it an exquisite lightness and festive appearance. Kulich pairs perfectly with hot tea or fresh milk, and its sweet taste and soft texture make it ideal for cozy family breakfasts. This recipe is not just baking but a part of history that unites generations at the festive table.

Energy value per serving

• Calories: 1012.4
• Proteins: 20g
• Fats: 31.3g
• Carbohydrates: 166.4g

Ingredients

• Milk: 200 ml
• Dry yeast: 1.5 tsp
• Wheat flour: 700 g
• Chicken egg: 3 pc
• Butter: 150 g
• Sugar: 180 g
• Salt: pinch
• Raisin: 100 g
• Nuts: 70 g
• Powdered sugar: 200 g
• Water: 4 tbsp
• Gelatin: 10 g
• Confectionery decorations: to taste

Cooking steps

1. To prepare the starter, heat the milk to about 35 degrees. Add yeast, 200 grams of sifted flour, and a tablespoon of sugar, and mix. Cover the bowl with a towel and place it in an oven preheated to 40 degrees.

   Required ingredients:

   • Milk: 200 ml
   • Dry yeast: 1.5 teaspoon
   • Wheat flour: 700 g
   • Sugar: 180 g

2. Take 3 eggs. Separate the whites from the yolks. Beat the yolks with sugar, mix them into the dough, add salt, vanillin, and softened butter. Mix everything together. Then whip the whites into a foam, add them to the dough along with the remaining flour. Knead the dough and leave it in an oven preheated to 40 degrees for an hour.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 180 g
   • Salt:  pinch
   • Butter: 150 g
   • Wheat flour: 700 g

3. Chop the nuts into small pieces. Soak the raisins and dried apricots beforehand, squeeze them out, and add them to the dough with the nuts. Mix everything and leave the dough in an oven preheated to 40 degrees for 40 minutes.

   Required ingredients:

   • Nuts: 70 g
   • Raisin: 100 g

4. Place the dough in the molds about one third full and let it rest for 40 minutes. Once the dough rises to about 2–3 cm from the edge of the mold, put it in the oven at 180 degrees.

5. To prepare gelatin glaze, soak 10 grams of gelatin in 2 tablespoons of warm water, melt 200 grams of powdered sugar and 4 tablespoons of water over low heat. Then mix with the gelatin and whip.

   Required ingredients:

   • Gelatin: 10 g
   • Water: 4 tablespoons
   • Powdered sugar: 200 g
   • Water: 4 tablespoons

6. Decorate the ready kulich with icing and confectionery sprinkles.

   Required ingredients:

   • Confectionery decorations:  to taste