Tsar's Easter cake
6 servings
60 minutes
The royal Easter kulich is a symbol of spring awakening and the festive celebration of Easter, rooted in ancient Russian traditions. Its airy dough, filled with the aroma of butter and sweet raisins, represents a harmony of softness and tenderness. The white and shiny glaze gives the kulich a festive appearance, while the sprinkles enhance the celebratory mood. This kulich is not just a treat but a sacred ritual that connects generations at the Easter table. It pairs perfectly with tea or aromatic coffee, creating warmth and comfort for family celebrations. Its preparation is an art that requires patience and love, but the result is worth all the effort: a luxurious, royal kulich that delights the eye and warms the soul.
1
Heat the milk.
- Milk: 100 ml
2
Add yeast, 50 grams of flour, and a spoon of sugar.
- Dry yeast: 10 g
- Wheat flour: 400 g
- Sugar: 120 g
3
Mix well and place in a warm spot, covered with a towel.
4
Soak the raisins in hot water.
- Raisins: 60 g
5
In a saucepan, mix eggs, 100 grams of sugar, and a pinch of salt.
- Chicken egg: 3 pieces
- Sugar: 120 g
- Salt: pinch
6
Heat to 36 degrees, stirring with a whisk. Make sure the egg white doesn't curdle.
7
The dough should rise well.
8
Mix the dough starter and egg mixture in a deep bowl.
- Wheat flour: 400 g
9
Add the sifted flour and knead the dough.
10
Melt the butter.
- Butter: 160 g
11
Before finishing the mixing, add oil, raisins, and flour if necessary.
- Butter: 160 g
- Raisins: 60 g
- Wheat flour: 400 g
12
Leave the dough to ferment for 1–1.5 hours at 28–30 degrees. Then knead it.
13
Roll the prepared dough into a ball and place it in a kulich mold. Bake at 180–200 degrees for 50–60 minutes.
14
Pour egg white into the blender bowl and add 1 tablespoon of sugar.
- Egg white: 1 piece
- Sugar: 120 g
15
Whip well until the glaze is stable.
16
Spread icing on the surface of the kulich and sprinkle with confectioner's sugar.
17
Enjoy your meal!
