Easter cake with spices and lemon zest
8 servings
50 minutes
Easter kulich with spices and lemon zest is a symbol of celebration and a bright holiday. This recipe embodies the aromas of ancient Russian traditions, where warm milk, butter, and spices create a harmony of taste. The addition of saffron gives the dough a golden hue, while cognac reveals the depth of spicy notes. The light acidity of lemon zest complements the sweetness of raisins and candied fruits, making each piece rich and festive. Slow and careful kneading allows the dough to become incredibly airy, while triple proofing makes it tender and soft. The kulich is covered with snow-white glaze, giving it a refined finished look. It pairs perfectly with a cup of fragrant tea and fills the home with the coziness, warmth, and joy of Easter.
1
Infuse a pinch of good saffron in alcohol. This tincture will be needed for coloring the kulich. Soak raisins and candied fruits in cognac. Grind and mix the other spices.
- Saffron infusion: to taste
- Raisins: to taste
- Candied fruit: to taste
- Cognac (brandy): 30 g
- Nutmeg: 1 g
- Cinnamon: 0.5 teaspoon
- Ground cardamom: 0.5 teaspoon
- Cloves: 5 piece
2
Melt the butter without overheating (maximum temperature — 40 degrees). Prepare the dough in warm milk. After the dough rises, add the remaining flour, yolks whipped with sugar, cognac, and ground spices. Knead the dough by hand for at least an hour. In the first half hour, gradually add butter, saffron, and raisins with candied fruits to the dough. Allow the dough to rise three times — the first time in the same bowl it was kneaded, then in a mold. After the dough rises for the last time, the kulich can be baked in the oven at 200 degrees.
- Butter: 250 g
- Milk: 500 ml
- Wheat flour: 500 g
- Egg yolk: 10 pieces
- Sugar: 350 g
- Cognac (brandy): 30 g
- Nutmeg: 1 g
- Cinnamon: 0.5 teaspoon
- Ground cardamom: 0.5 teaspoon
- Cloves: 5 piece
- Butter: 250 g
- Saffron infusion: to taste
- Raisins: to taste
- Candied fruit: to taste
3
During baking, to avoid burning, cover the pan with a sheet of wet paper. Check the readiness of the kulich with a wooden toothpick or a thin wooden skewer.
4
Place the baked kulich on its side on a clean kitchen towel and remove the kulich. Let it cool, turning it several times from side to side to avoid dents.
5
Place the completely cooled kulich vertically on a plate and cover it with icing made from whipped egg white and a cup of powdered sugar.
- Egg white: 1 piece
- Icing sugar: 1 glass