Prep Time
5 h.
Cooking Time
1 h. 30 min.
Serves
8
Cuisine
Russian
Difficulty
Categories
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About This Recipe
Imagine the aroma of fresh pastries filling the house with warmth and comfort. Easter cake with candied fruits is not just a dessert, but an embodiment of traditions and a heartfelt celebration. Every piece of this cake, made with love, will be a true revelation for your loved ones and guests.
Ingredients List
Total Ingredients: 10
Serves:
For sauce:
Wheat flour - 1 kg
Milk - 400 ml
Chicken egg - 6 pcs.
Butter - 300 g
Sugar - 300 g
Yeast - 45 g
Salt - 5 g
Candied fruit - 150 g
Roasted almonds - 50 g
vanilla sugar - 15 g
Nutrition Facts
Serves:
🥓
Fat
319г
🍚
Carbohydrates
1180г
🥩
Proteins
141г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Cut the butter into pieces and leave to soften. Take the eggs out in advance as well, so that all the dough ingredients are the same, room temperature. This is the secret to the perfect Easter cake!
Step 2
Prepare the cake pans: paper ones are easier to use, and line regular ones with parchment paper, grease with oil, and sprinkle with flour.
Step 3
Cover the dough-filled molds with a towel and leave for 30–45 minutes. Preheat the oven to 190 °C. Carefully move the molds to the oven, remembering that the kuliches will rise significantly.
Step 4
Bake for about an hour. For the first half hour, do not open the door, otherwise the Easter cakes will settle! If the top browns too much, cover it with foil or parchment paper.
Step 5
In 50 minutes, check for readiness with a skewer. If it's dry, the Easter cakes are ready and can be taken out!
Step 6
Take the Easter cakes out of the oven, let them cool slightly in the mold, then carefully remove them and lay them on their side on a wire rack covered with a towel so they don't settle. Let cool completely, and then decorate with icing or powdered sugar.
For sauce:
Step 1
Let's start with the sponge, the foundation of a delicate dough! In warm milk (about 35 °C), dissolve the yeast, add a spoonful of sugar to awaken their appetite.
Step 2
Sift the flour, measure out 300 grams and add to the milk and yeast mixture. Knead until smooth, cover with a towel and place in a warm place for an hour to let the sponge rise.
Step 3
Has the sponge doubled? Time to create! If not, give it some more time. Hasn't risen at all? Alas, the yeast has failed – start over with new ones.
Step 4
Divide the eggs into yolks and whites. Whisk the yolks with sugar (regular and vanilla) until light and creamy. This will give the kulich a unique aroma and tenderness.
Step 5
Add the yolk mixture to the sponge, stir. Gradually add the remaining flour, take your time to avoid lumps. Knead by hand or with a mixer until the dough stops sticking to your hands, as if embracing you.
Step 6
Knead in the softened butter. Punch the dough down thoroughly again, cover, and let rise for an hour and a half. Then, punch it down again and let it proof for another hour.
Step 7
Whisk egg whites with salt until stiff peaks form. Fold into the risen dough and mix gently. Cover with a thick towel and leave in a warm place for an hour to let the dough gain strength.
Step 8
Finely chop the candied fruits and add them to the dough. Mix thoroughly. Spread the dough into molds, filling no more than one-third of the volume, leave room for it to rise.
Enjoy your meal!
Follow the instructions step by step