Yeast-free Easter cake with kefir
6 servings
40 minutes
Yeast-free kulich with kefir is an incredibly tender and aromatic pastry rooted in Russian traditional cuisine. It is made without yeast, making the process faster and simpler. Kefir gives the dough airiness and softness, while raisins add pleasant sweetness and texture. The special charm comes from the protein cream with lemon juice, which creates a light tanginess and refreshing taste. This kulich is perfect for Easter and other festive occasions but can be made any day to delight yourself and loved ones with homemade baking. It's important that all ingredients are at room temperature for better dough consistency. Easy to prepare yet incredibly delicious, this kulich will be a decoration for any table.
1
Beat the egg with sugar, then add the softened butter.
- Pasteurised whole egg: 3 tablespoons
- Sugar: 150 g
- Butter: 125 g
2
Mix the sifted flour with baking powder, soda, and salt.
- Wheat flour: 220 g
- Baking powder (raising agent): 5 g
- Baking soda: 1 g
3
Add kefir and flour to the mixture alternately, continuing to stir.
- Kefir: 220 ml
- Wheat flour: 220 g
4
Dry the washed raisins and mix with 1 tablespoon of flour, then add to the mixture and stir. Pour the batter into the prepared form and bake at 180°C until a dry consistency inside. It's important that all ingredients are at room temperature.
- Raisins: 80 g
- Wheat flour: 220 g
5
Whip the pasteurized egg whites, then gradually add powdered sugar and lemon juice.
- Pasteurised egg whites: 6 tablespoons
- Icing sugar: 140 g
- Lemon juice: 1 teaspoon