Kulich (Russian Easter Cake)

    5 hours 10 minutes

    These cakes are traditionally cooked and eaten at Russian Orthodox Easter to break the fast. Often accompanied by pashka, a sweet, fruity cheese. These do take a little bit of effort but it is definitely worth it. They are similar to Panettone.

    2 people made this

    Serves: 4 

    • 1 cup (155g) sultanas
    • 1 tablespoon vodka
    • 1 teaspoon dry yeast
    • 1 teaspoon sugar
    • 1/4 cup (60ml) lukewarm water
    • 1 cup (250ml) milk
    • 1 pinch saffron threads
    • 1 teaspoon ground cardamom
    • 1 cup (250g) sugar
    • 1 cup (125g) plain flour
    • 2 teaspoons vanilla essence
    • 1/4 cup (60ml) orange blossom honey
    • 1 pinch salt, to taste
    • 1 lemon, zested
    • 125g butter, melted
    • 2 eggs
    • 1 egg yolk
    • 2 1/2 cups (300g) plain flour
    • 1/2 cup (60g) slivered almonds
    • Icing
    • 1 egg white
    • 2 cups (340g) icing sugar
    • 1/2 teaspoon lemon juice
    • toasted slivered almonds
    • 4 to 5 400g tins, cleaned

    Preparation:25min  ›  Cook:45min  ›  Extra time:4hours rising  ›  Ready in:5hours10min 

    1. Soak sultanas in vodka overnight.
    2. Put yeast in a small bowl with sugar and the warm water. Leave for 10 minutes to froth.
    3. Heat the milk over moderate heat and stir in the saffron and cardamom. Let the mixture cool to lukewarm.
    4. Add the lukewarm milk to the yeast and add the sugar and flour. Mix well and cover with plastic wrap. Allow to rise in a warm place for one hour.
    5. Combine the vanilla, honey, salt, lemon zest and melted butter.
    6. Add combine the honey mix with the dough along with the 2 eggs and yolk.
    7. Incorporate 2 1/2 cups flour. Knead for a few minutes on a surface sprinkled with additional flour. Knead in the sultanas and almonds.
    8. Place into an oiled bowl and rub oil over the top of the dough. Cover with plastic wrap. Allow to rise for 1 1/2 hours until doubled in size.
    9. Butter inside of tins and line with baking paper.
    10. Knead the dough again and fill a tin 1/3 full. Allow to rise again for 45 minutes to the top of the tin.
    11. Bake in the oven at 180 degrees C for 45 - 50 minutes.
    12. Let the kulich cool a little in the tin then carefully remove and cool on a cake rack. Ice top of kulich.
    13. Icing: Whisk the egg white in a bowl with electric mixer until frothy.
    14. Whisk in icing sugar until mixture forms stiff peaks.
    15. Stir in juice. Spread over top of Kulich and sprinkle with toasted almonds.

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