Easter cake with saffron
6 servings
150 minutes
Easter kulich with saffron is a fragrant culinary masterpiece infused with the warmth of traditions and the coziness of family celebrations. Its history roots back to ancient rituals where baking the kulich symbolized the triumph of life and renewal. The refined taste of saffron unfolding in the tender dough gives the pastry a noble spice and golden hue. Orange zest adds citrus freshness, while whiskey-soaked raisins provide sweet depth and richness. Almonds and candied fruits create a rich texture, filling each piece with unexpected flavor notes. This kulich is not just a decoration for the festive table but also a special sign of attention and care, as its preparation requires time, patience, and love for details. A treat that brings joy and a sense of home comfort.
1
Make a starter. For this, heat the milk (300 ml) (do not boil!), dissolve the yeast in it to avoid lumps, add sugar (4 tablespoons) and sifted flour (250 grams), mix everything, cover with a damp cloth, and place in a warm, draft-free place for 1 hour.
- Milk: 600 ml
- Fresh yeast: 80 g
- Sugar: 300 g
- Wheat flour: 1200 g
2
Soak saffron in warm boiled water (2 tablespoons), beat the yolks (7 pieces) with the remaining sugar and softened butter, add salt, saffron water, vanillin, and the zest of two oranges.
- Saffron: pinch
- Egg yolk: 2 pieces
- Sugar: 300 g
- Butter: 450 g
- Salt: pinch
- Vanillin: to taste
- Oranges: 2 pieces
3
Heat the remaining milk, mix it with the yolk mass, gently introduce it into the dough, stir, and gradually add the remaining flour (sifted).
- Milk: 600 ml
- Wheat flour: 1200 g
4
Whisk the egg whites, gently fold into the mixture, mix, cover with a damp cloth, and let sit for another hour.
- Chicken egg: 6 pieces
5
Soak the raisins in whiskey (preferably for a day).
- Raisins: 200 g
- Whisky: 100 ml
6
Knead the dough — the consistency should not be too stiff, add candied fruits, raisins soaked in whiskey, ground almonds, and mix everything.
- Candied fruit: 200 g
- Raisins: 200 g
- Almond: 100 g
7
Grease the molds with butter (if silicone, no need) and fill a third with dough, let rise without drafts, brush the top with egg yolk, bake at 180 degrees for 40-50 minutes, depending on the size of the kulich; check readiness with a wooden skewer (if dry, it's ready), remove, place on a dry towel to cool, decorate.
- Butter: 450 g
- Egg yolk: 2 pieces
