Easter cake
6 servings
150 minutes
Easter kulich is not just a sweet pastry but a symbol of celebration and renewal. In Russian cuisine, it holds a special place, adorning festive tables on Easter day. Its airy dough infused with the aroma of vanilla, nutmeg, and cardamom gives it a delicate, slightly spicy flavor. The light sweetness combines with the juiciness of raisins and candied fruits to create a harmony of textures. The glaze covering the kulich adds completeness and a festive appearance. This dessert is prepared with special care, requiring time for the dough to rise to achieve its fluffiness. Warm and fragrant with a soft center and golden crust, kulich pairs perfectly with a cup of tea. This dish is not only nourishing but also filled with history—each bite carries the spirit of traditions that unite families around the festive table.
1
Mix 0.5 cup of flour and 0.5 cup of boiling milk until an elastic mass is obtained.
- Wheat flour: 5.5 glasss
- Milk: 1.5 glass
2
Dissolve the yeast in 0.5 cup of warm milk, leave in a warm place for 10 minutes. Combine the dough with the dissolved yeast in the milk, mix, cover with a towel, and place in a warm place to rise.
- Dry yeast: 50 g
- Milk: 1.5 glass
3
We mix the yolks, sugar, and salt into a uniform mass and beat until white. We add half of this 'filling' to the risen dough, add another 1/4 cup of flour, knead it, and let it rest for another hour.
- Egg yolk: 10 pieces
- Sugar: 1 glass
- Salt: to taste
- Wheat flour: 5.5 glasss
4
Add the second half of the 'egg mixture' and 5 cups of flour to the dough, kneading until the dough pulls away from the hands.
- Wheat flour: 5.5 glasss
5
Gradually pour melted butter into the prepared dough in small portions, add spices, and let the dough rise a second time.
- Butter: 250 g
- Cardamom: 1 teaspoon
- Lemon zest: 3 teaspoons
- Ground nutmeg: 1 teaspoon
- Vanilla sugar: 4 teaspoons
6
After the second rise, we let the dough settle, add 1/5 cup of raisins, candied fruits, previously dusted with flour, and let the dough rise again.
- Seedless raisins: to taste
- Candied fruit: 1.5 tablespoon
7
Pour the prepared dough into the floured molds halfway, sprinkle with raisins and candied fruits on top, and let it rise.
- Seedless raisins: to taste
- Candied fruit: 1.5 tablespoon
8
We brush the kulich with egg yolk and put it in the oven for 45 minutes.
- Egg yolk: 10 pieces
9
We make icing from proteins and sugar and decorate the kulich.
- Egg white: 3 pieces
- Sugar: 1 glass
