Easter cake with raisins.
8 servings
60 minutes
Easter kulich with raisins is a traditional Russian festive treat symbolizing renewal and light. Its history dates back centuries when Slavs prepared special sweet bread for Easter to celebrate the arrival of spring. Kulich has a delicate airy texture, sweet creamy flavor with soft hints of vanilla and aromatic raisins that add sophistication. It's important to ensure proper fermentation of the dough for a light and porous kulich. It is traditionally served at the festive table, decorated with white icing and colorful sprinkles, accompanied by conversations and joy.
1
For the dough starter, add yeast and 1/3 sugar and flour to warm milk (consistency like pancake batter). Once the starter rises, add beaten eggs, melted butter, vanillin, and salt. Knead a soft dough.
- Milk: 1 l
- Dry yeast: 40 g
- Sugar: 800 g
- Chicken egg: 8 pieces
- Butter: 350 g
- Vanillin: 1 teaspoon
- Salt: 0.5 teaspoon
2
Coat the raisins in flour and add to the risen dough.
- Raisins: to taste
3
Bake at 180–200 degrees.
