Easter cake with blueberries
10 servings
120 minutes
Andrey Vinogradov, chef of the restaurant "Kalinka moya", shared the recipe with us.
1
Dissolve the yeast in warm milk, add half of the flour, mix thoroughly until smooth, cover with a towel and place in a warm place.
- Dry yeast: 35 g
- Milk: 200 ml
- Wheat flour: 500 g
2
Beat 5 egg yolks with salt, 130 grams of sugar, vanilla, and cardamom.
- Cardamom: pinch
- Vanilla pod: 1 piece
- Sugar: 330 g
- Chicken egg: 5 piece
- Salt: pinch
3
When the volume of the dough doubles, add the beaten yolks.
- Chicken egg: 5 piece
4
Whip 5 egg whites into a thick foam.
5
Then add melted but not hot butter to the dough, knead thoroughly, after which add the egg whites and the remaining flour. Add raisins and sour cream to the dough. Continue kneading until the dough starts to easily come away from your hands and the bowl.
- Butter: 125 g
- Wheat flour: 500 g
- Raisins: 100 g
- Sour cream: 50 g
6
Place the kneaded dough in a warm place and wait for it to double in size.
7
Grease the molds for the dough with oil.
8
Place the dough in the molds.
9
Fill the dough to 1/3 and place it in a warm place, covering it with a towel. When the dough rises and occupies 3/4 of the mold, brush the top of the kulich with egg yolk.
- Egg yolk: 1 piece
10
Place the kulich in a not very hot oven for 50-60 minutes. Turn the molds in the oven from time to time.
11
The readiness of the kulich is determined by a thin wooden stick: insert it into the kulich and pull it out. If it's dry, the kulich is ready. If it's wet, the dough is not yet baked.
12
Prepare the glaze. Dissolve gelatin in warm water.
- Gelatin: 5 g
- Water: 40 ml
13
Mix 200 grams of sugar and lemon juice.
- Sugar: 330 g
- Lemon juice: 40 ml
14
Spread the glaze on the finished kulich.
15
Garnish with thyme, blueberries, and thyme.
- Blueberry (highbush): 30 g
- Wild thyme: 2 g
- Thyme: 1 g
