Easter cake with honey
6 servings
600 minutes
Easter kulich with honey is a traditional Russian pastry that embodies the spirit of celebration and family comfort. Its origin is closely tied to Easter when kulichs are baked as a sign of joy and rebirth. Acacia honey adds a refined sweetness to the dough, harmonizing with its delicate airy structure. Candied fruits and raisins create vibrant flavor accents, while butter makes the dough velvety. The scent of vanillin envelops the home in warmth, promising unforgettable moments at the festive table. This kulich is not just a dessert but a symbol of unity, love, and well-being that makes each spring special.
1
For the starter: combine 200 g of flour, 90 ml of water, 20 ml of olive oil, and 20 g of honey, mix, cover with plastic wrap and leave for 2 days at room temperature.
- Manitoba (strong) flour: 575 g
- Water: 215 ml
- Olive oil: 20 ml
- Acacia honey: 25 g
2
Then add another 100 g of flour and 50 g of water, mix well, and let it sit for another 2 days at room temperature. Repeat the procedure 4 times.
- Manitoba (strong) flour: 575 g
- Water: 215 ml
3
Next, mix 90 g of starter with 100 ml of warm water using a whisk, add 60 g of sugar (stirring constantly), 25 g of yolk (2 pcs), and 250 g of flour. After a homogeneous mass is formed, add another 25 g of yolk and mix for 20 minutes.
- Manitoba (strong) flour: 575 g
- Water: 215 ml
- Sugar: 120 g
- Egg yolk: 100 g
- Egg yolk: 100 g
4
When the dough stops sticking to your hands, add 65 g of butter while mixing.
- Butter: 115 g
5
Cover the dough with a wet towel and leave it for 8 hours. When it doubles in size, add 60 g of sugar, 5 g of honey, 25 ml of water, and 25 g of yolk while constantly stirring.
- Sugar: 120 g
- Acacia honey: 25 g
- Water: 215 ml
- Egg yolk: 100 g
6
After the mass becomes homogeneous, add another 125 g of flour, 25 g of yolk, 4 g of salt, and 1 g of vanillin, 50 g of butter, candied fruits, and pre-soaked raisins, mix, cover with a board, and leave for 1 hour.
- Manitoba (strong) flour: 575 g
- Egg yolk: 100 g
- Salt: 4 g
- Vanillin: 1 g
- Butter: 115 g
- Candied fruit: 100 g
- Dark raisins: 30 g
