The recipe for the Easter cake

Kulich is the oldest symbol of the Easter cult food, reminiscent of the joint meal of Jesus Christ with the disciples after his Resurrection.

Remembering this biblical story, for sure every mistress will want to bake the cake with her own hands, putting in it a warmth and joyful mood.

Kulich "Aerial"

Due to the low content of flour in the dough, the cake according to this recipe is airy, lush and tender. And a large baking content in the dough makes it tasty and not.

To prepare all the ingredients must be at room temperature.

For opary:
  • The melted milk is 125 ml. (half a cup)
  • Sugar sand - 1 tbsp. l.
  • Wheat flour - 1 tbsp. l.
  • Yeast - 5-6 gr. dry or 15 gr. fresh pressed
For the test:
  • 3 yolks + half egg
  • 70 gr. Sahara
  • Vanilla to taste
  • 70 gr. butter
  • 250 gr. flour
  • ¼ teaspoon salt
  • 80 gr. raisins
  • A quarter of lemon zest
  • Vegetable oil
  • Butter for lubricating forms
  • Lightly heat the melted milk.
  • Mix the yeast with sugar and leave for a couple of minutes.
  • Introduce warmed milk into this mixture, add flour, stir and leave to stand for 1 hour. The finished opara will increase in volume and form a foam cap on the surface.
  • Prepare raisins: for half an hour keep it in boiling water, rinse in clean water and allow to dry on a napkin.
  • Melt butter and chill.
  • The test requires 3 egg yolks and half of the whole egg, which is mixed with a fork. Introduce sugar, vanilla, salt and lemon zest to them. Beat thoroughly with whisk.
  • Approached the spoon put in a whipped egg mixture and mix well.
  • Prepare the flour for the dough: sift it several times to saturate it with oxygen.
  • Liquid mass pour in the flour and knead the dough - preferably a wooden spatula.
  • Dough the resulting dough with butter in several receptions, each time carefully mixing. To prevent the dough from sticking to hands and dishes, grease your palms with sunflower oil. The finished dough will be homogeneous and smooth.
  • Raisin mix with flour and sift - to remove excess flour. So the dried fruits will be distributed evenly in the test.
  • Gradually add the raisins to the dough.
  • Form a ball from the dough and send it to a warm place for proofing for 1, 5 hours. Preliminary putting it in a bowl, greased with sunflower oil. Top cover - this will prevent the formation of crust.
  • Prepare forms: grease with butter and sprinkle with crushed breadcrumbs. Ready-made paper forms do not need to be lubricated.
  • Dough to knead after the approach. Pinch the desired piece by about a third of the mold. Form a ball of dough and place it in a mold. Lightly press down from above so that the dough is evenly distributed. The forms are covered and leave to be approached for 1 hour. The dough should increase in volume in 2 times.
  • Billets grease the beaten egg and put in the oven, preheated to 170 ºC.
  • Baking time should be adjusted to your oven. The first 30 minutes the oven does not open. Willingness to check cakes with a wooden skewer.
  • Ready cakes give 5 minutes to rest in forms, and then shifted to a grate for cooling - so they definitely will not settle.
  • When the cakes are cool, you can cook a sweet.

Forms for Easter cakes

For this test, it is better to take small forms: the finished baking will weigh less, which means it will better keep the shape after cooling.

Glaze for Kulich

Glaze on gelatin is very fortunate: it does not crack, does not crumble and does not crumble when cutting a cake.

For glaze:
  • Sugar powder - just over half a glass
  • Water for powder - 2 tbsp. l.
  • Gelatin - 1 tsp.
  • Water for gelatin - 2 tbsp. l.
  • Grind candied fruits. Gelatin fill with water, stir and leave to swell.
  • Pour the powdered sugar and mix until smooth. Put on a plate and bring to a boil. Remove the sweet syrup from the plate, add the gelatin and stir until it is completely dissolved.
  • Mix the mixture immediately with a mixer for about five minutes. It will increase in volume, become white and airy.
  • The glaze sets very quickly, so you need to put the glaze on a pot of hot water. This will save the cover for the cake from rapid thickening. You can take time to decorate the Easter cake.
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I always liked to cook and share interesting recipes with people. I'm interested in esoteric, psychology and self-development. I believe that at any age you can find yourself and your

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