Easter cake without yeast
6 servings
60 minutes
Yeast-free Easter kulich is a fragrant pastry that combines tenderness and lightness with the rich flavor of butter, milk, and sweet raisins. This version of kulich is perfect for those who prefer quick preparation without long fermentation of the dough. Historically, kulichs are a symbol of Easter in Russian cuisine, reflecting the joy and festivity of this day. The yeast-free kulich cooks faster but retains all traditional flavor notes. Sweet, crumbly, and soft, it pairs perfectly with icing and is served with tea or at festive tables. Raisins give it a special texture and sweetness, while the subtle aroma of butter and vanilla makes each bite a true delight. Such a kulich is a wonderful way to celebrate Easter with warmth and coziness.
1
Whip the butter (soft), sugar, and eggs.
- Butter: 200 g
- Sugar: 1 glass
- Chicken egg: 4 pieces
2
Add warm milk, flour, and baking powder. Mix.
- Milk: 0.5 glass
- Wheat flour: 500 g
- Baking powder (raising agent): 10 g
3
Wash the raisins. Dry with a towel. Add to the dough. Mix well. If you like more raisins, add 150 g.
- Raisins: 100 g
- Raisins: 100 g
4
Place the dough in the mold halfway. I use disposable molds for kulich.
5
Bake in the oven at 180 degrees for 40 minutes.
6
Decorate with glaze
