Vanilla Easter cake
4 servings
80 minutes
The recipe is taken from the magazine "1000 tips for a cook.
1
Dissolve the yeast in a small amount of warm boiled water, add a little sugar to speed up fermentation, then add 250 grams of flour, warm milk, sugar, and mix everything. Cover with a towel and place in a warm place.
- Dry yeast: 20 g
- Sugar: 70 g
- Wheat flour: 400 g
- Milk: 250 ml
2
Rinse the raisins and soak them in hot water for 15 minutes, then drain the water and pat dry with a towel.
- Raisins: 40 g
3
When the dough has risen, add softened margarine, vanillin, egg, the remaining flour, and raisins. Knead the dough well.
- Margarine: 60 g
- Vanillin: to taste
- Chicken egg: 1 piece
- Wheat flour: 400 g
- Raisins: 40 g
4
Place in generously oiled molds. It should occupy a third of the mold.
5
Smooth the top and let it rise in a warm place for 20-30 minutes.
6
When the dough rises twice, brush the top with beaten egg and place it in a well-heated oven (160–170 degrees).
- Chicken egg: 1 piece
7
Bake the kulich for 30–40 minutes. Check for doneness with a wooden stick.
8
To make the glaze, whisk the egg white with lemon juice in a clean bowl and gradually add the sifted powdered sugar. Whip everything together.
9
The glaze is ready when the egg white mixture hangs from the whisk but does not run.
10
After the kulich cools, glaze it and decorate.
- Icing sugar: 200 g
- Egg white: 1 piece
- Lemon juice: 0.5 teaspoon
