Yeast Easter cakes
6 servings
35 minutes
Yeast Easter kulich is a symbol of joy and rebirth, traditionally baked in Russian cuisine for Easter. Its soft and airy dough, filled with aromas of vanilla and sweet notes of raisins, offers a unique taste of home comfort. Legends say that kulichs appeared in ancient times as sacred food associated with the Easter celebration ritual. The glaze on top resembles snow, while the confectionery decorations are like spring flowers. This kulich is perfect for family tea gatherings; its delicate texture pairs wonderfully with hot beverages. The timeless combination of yeast dough, butter, and airy protein glaze makes it a true centerpiece of the festive table.
1
Warm the milk slightly (so it's a bit warm), dissolve the yeast in it.
- Milk: 500 ml
- Dry yeast: 11 g
2
Add 500 grams of flour and mix well.
- Wheat flour: 1.2 kg
3
Place in a warm place. Cover with a towel. The dough should double in size (this will take about 30 minutes).
4
Separate the whites from the yolks. Beat the yolks with sugar and vanilla sugar.
- Chicken egg: 6 pieces
- Sugar: 250 g
- Vanilla sugar: 1 teaspoon
5
Whisk the egg whites with a pinch of salt until frothy.
- Chicken egg: 6 pieces
- Cake decorations (sprinkles): to taste
6
Add the yolks to the prepared dough and mix.
- Chicken egg: 6 pieces
7
Next, add softened butter and mix.
- Butter: 200 g
8
Add the proteins and mix.
- Chicken egg: 6 pieces
9
Add the remaining flour (you may need a bit more or less depending on the flour quality), and knead the dough. The dough should be well-kneaded, not too stiff, and should not stick to your hands.
- Wheat flour: 1.2 kg
10
Put the dough back in a warm place. Let it rise well (this will take 50-60 minutes).
11
Soak the raisins in warm water for 10-15 minutes, then drain the water.
- Raisins: 300 g
12
Add raisins to the prepared dough, mix, and place the dough back in a warm place.
- Raisins: 300 g
13
The dough should rise well.
14
Grease the mold with oil, fill the dough to 1/3 of the mold's height. Cover with plastic wrap or a towel.
- Butter: 200 g
15
Let the dough rise again. Place it in a preheated oven at 100 degrees and bake for 10 minutes. Then increase the temperature to 180 degrees and bake until done (my kulich, 11 cm tall and 17 cm wide, baked for 35 minutes, 10 minutes at 100 degrees and 25 minutes at 180 degrees). To check if the kulich is ready, poke it with a match (or toothpick) — if it comes out dry, the kulich is ready.
16
For the glaze, whip the egg whites with a pinch of salt until frothy. Add sugar and whip to stiff peaks. Coat the finished hot kulich with glaze and sprinkle with confectionery sprinkles or decorate with candied fruits.
- Chicken egg: 6 pieces
- Sugar: 250 g
- Cake decorations (sprinkles): to taste
