Easter Cake (Kulich)

Kulich is a Easter bread-like cake that is traditional in the Orthodox Christian faith. Kulich is shaped like a cylinder, often prepared with raisins and decorated with powdered sugar or glaze on top. Spices like vanilla, cardamom, and nutmeg are often added. Traditionally after the Easter service, Kulich, Paskha (cottage cheese cake) and colored eggs are blessed by the priest.

This amount of ingredients yields one large, one medium and three small cakes. I use special forms for baking the cakes and large pan. Some people make the forms from parchment paper and is also common to use tin cans.  The dough should be kneaded for a long time so it won’t stick to the bowl and hands (about 20 min or more). The top of kulich can be also decorated with different dried fruits, sprinkled candy or finely chopped nuts. The recipe for kulich is similar to that of Italian panettone.

You may also like to make delicious Italian Easter bread.

Easter Cake (Kulich) Recipe

Easter cake (kulich)

By Olya Sandstrom Published: April 26, 2016

    Kulich is a Easter bread-like cake that is traditional in the Orthodox Christian faith. Kulich is shaped like a cylinder, often …

    Ingredients

    Instructions

    1. Mix the milk, salt and melted butter in a large bowl or pan. Dissolve the yeast in a little bit warm milk separately. Mix the eggs with vanilla and pour in the milk and butter, then add 500g of sugar, yeast, knead. Put the bowl in a warm place, wrapped in a blanket for 3 hours.
    2. Add sifted flour to the mix in a bowl, along with remaining sugar, cognac, lemon and orange zest, nutmeg and mix well. Add the raisins in the end. Put the bowl with the dough in a warm place again, wrapped in a blanket, about 40-60 minutes. Knead the dough thoroughly with hands and leave for a second time. Next, put the dough in the buttered and sprinkled with a flour forms. Fill the dough to 1/3 of the form. Cover with towel and leave for 10-20 min, then put in pre-heated oven at 360-390 F (180-200 C) and keep them there without opening the door at first. If the cakes will start up a little burn and middle will still raw, then cover with foil or parchment on top. Check the cake with a toothpick to see if it is done. A large cake will be bake for about an hour.
    3. To prepare the frosting: Beat chilled egg whites with sugar powdered (add gradually) into a very dense foam. In the end add the lemon juice and whisk again. Coat the top of the cakes with frosting, decorate to your taste

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