Easter cake "Kulich" is a sweet, yeast bread that is enriched with eggs and butter, and flavored with cranberries, raisins, sparkles, fruit, or nuts.
Easter cake "Kulich" is a sweet, yeast bread that is enriched with eggs and butter, and flavored with honey, raisins, and sometimes candied fruit or nuts. It is typically baked in a tall, cylindrical shape and decorated with icing, sprinkles, and Christian symbols. In Russian Orthodox culture, Kulich is an important part of the Easter celebration and is often blessed by a priest before being eaten.
The history of Easter cake "Kulich" can be traced back to ancient times in Russia, where it was originally made as an offering to the gods. Over time, it became associated with Christian traditions and was transformed into a symbol of the resurrection of Jesus Christ.
The traditional ingredients used in Kulich reflect the agricultural bounty of Russia, including honey, raisins, and other dried fruits and nuts. The dough is enriched with eggs and butter, and the cake is often baked in a tall, cylindrical shape that is meant to symbolize the tomb of Jesus Christ.
In Russian Orthodox culture, Kulich is typically baked at home in the week leading up to Easter and is blessed by a priest before being eaten on Easter Sunday. The cake is often decorated with icing and sprinkles, as well as traditional Orthodox Christian symbols such as the cross or the letters "XB," which stand for "Christ is Risen" in Church Slavonic.
Easter cake "Kulich" is often decorated with a white frosting on top. This frosting is typically made with powdered sugar and egg whites, and it helps to give the cake a festive and celebratory look. The white color of the frosting is also symbolic, representing purity and new life, which are central themes of the Easter holiday.
The symbolism of Easter cake "Kulich" is deeply rooted in Christian tradition. The tall, cylindrical shape of the cake represents the tomb of Jesus Christ, which is said to have been sealed with a large stone. The decoration of the cake with Christian symbols and the letters "XB" represents the resurrection of Christ, and the victory of life over death.
In addition to the cake, Easter eggs are also an important part of Russian Orthodox Easter celebrations. Eggs are decorated with intricate designs and often dyed red to symbolize the blood of Christ. The eggs are typically displayed alongside the Kulich, and are eaten together as part of the Easter feast.
When comparing Easter cake "Kulich" to Panettone, there are several similarities and differences to consider.
Both Kulich and Panettone are enriched sweet breads that are typically enjoyed during religious holidays. They both contain eggs, butter, and dried fruits, such as raisins and candied orange peel. However, there are also some notable differences between the two cakes.
Panettone originates from Italy and is traditionally eaten during the Christmas season. It has a lighter texture and is typically baked in a tall, cylindrical shape, with a dome-shaped top. Kulich, on the other hand, is a traditional Easter cake in Russia and has a denser, more cake-like texture. It is often baked in a cylindrical shape as well, but without the dome-shaped top.
Additionally, while both cakes are often served with a cup of tea or coffee, they are often enjoyed in different ways. Panettone is typically served in slices, while Kulich is often cut into cubes and enjoyed with a variety of toppings, such as honey, butter, or jam.
Overall, while Kulich and Panettone share some similarities, they are also unique in their own ways, reflecting the different cultural and religious traditions from which they originate.
Preparing an Easter cake requires a significant amount of time and patience, but it is worth the effort. The end result will be a perfect light and dense cake with a sweet, citrusy flavor and a beautiful golden color thanks to the addition of turmeric and orange zest. Quality vanilla extract is important to ensure a delicious aroma. It is essential to plan ahead as the preparation process involves several stages, taking about 3-4 hours.
To ensure success, it is important to take all the ingredients out of the fridge in advance, so they reach room temperature. A scale should be used to measure ingredients precisely, with caution taken to avoid deviating too far from the recipe. My cakes are moderately sweet, if you like very sweet, add more sugar. Be careful with the flour, every flour is different, you may need more or less flour. Make sure that dough is sticky but does not stick to your hands. Sift the flour. The butter should be soft. Here's a fast method to confirm if your butter is soft enough to be creamed. Just press your finger into the butter. If it forms an indentation without sliding anywhere, then it's ready to use.
The first step is to heat the milk in a small saucepan and add 2 tbsp of flour from the total amount to make a roux. This should be left to cool completely before moving on to the next step. This step is important so that our cakes don't become stale and remain soft for a long time.
The next step is to create a starter mixture by activating the yeast in warm milk with flour and sugar and leaving it for around 15-30 minutes.
Take a medium bowl. Activate the yeast, and also check them. If they don't rise or bubble, don't use them. Use other yeast. Don't take a risk.
Add the yeast and 2 tbsp of flour from the total amount and 1 tbsp of sugar from the total amount to the remaining warm (38C) milk, and mix well. Cover the bowl with plastic wrap. Let it sit for about 15-30 minutes. Depending on the temperature in the room. If you want it to be faster, put it in a warm place.
Meanwhile, let's prepare the main dough. In the bowl of a stand mixer, add all the eggs and sugar, and beat on high speed until stiff peaks form. If you don't have a stand mixer, you can use a whisk.
Put into egg mixture of the following ingredients: sour cream, soft butter, vanilla extract or vanilla sugar, salt, and turmeric. Mix until fully combined. Then add the already colled roux, and leaven. Mix well, add all the flour, and knead the dough for about 7-10 minutes. Transfer the dough to a deep bowl, for proofing. Or leave it in the mixer bowl, if there is enough room for the dough to rise. It should double in size.
Cover the bowl with the dough with plastic wrap and leave it to proof for 30 minutes to 1 hour, depending on the temperature in the house
Meanwhile, soak dried fruits (cranberries and raisins) in juice from half an orange for 15 minutes. This step will give a good taste and juiciness to dry fruits. You can skip this step or soak them in hot water. Dry the fruits with a kitchen towel.
When the dough doubles in size, add the soaked fruits and mix well by hand or with a mixer on a low speed.
Let it sit covered for another half an hour, to proof for the second time.
Meanwhile, prepare 20 small forms, slightly larger than cupcakes, or 4 forms 9-11cm in diameter and 9-11cm in height.
Divide the dough among the forms, approximately 85g for each small form or 400g for the larger ones. Fill the forms less than half full to allow space for rising. The dough will triple in size after baking. Cover with a kitchen towel for 30 minutes to proof for the third time.
Meanwhile, preheat the oven to 180 degrees Celsius. (with no convection)
After the "Kulich" have risen, bake for 30 to 40 minutes, depending on your oven.
Larger cakes should be baked longer, up to 50 minutes. Look at the color, it should be golden, and a toothpick inserted in the middle should come out dry.
Do not overbake: immediately remove from the oven and cover with a kitchen towel to cool.
Remove easter cakes from the forms and let them cool completely.
Make the topping: Soak 1 teaspoon of gelatin in 2 teaspoons of water for swelling. Then heat in the microwave for 30 seconds to melt the gelatin. Add powdered sugar and water to a bowl, and add the liquid gelatin. Quickly mix add, the lemon juice, and mix the ingredients with a spoon.
Bring it to the desired consistency:( If necessary, add another 1 teaspoon of water or 2).
Tips: If it will harden, put it in the microwave for 15 seconds.
Use an electric mixer, it becomes more white.
And start decorating your Easter cakes. Sprinkle with hundreds and thousands of sprinkles and let it dry completely.
Be quick, because it dries very fast.
Store in a closed, airtight container in the refrigerator for about 3-4 days. If you plan to eat on the same day, I advise you not to put it in the refrigerator. It can be kept outside for up to 12 hours, but then it should be refrigerated.
It can also be frozen for up to 3 months but without decoration.
Enjoy!
Easter cake "Kulich" is an important part of Russian Orthodox Easter celebrations, and its history and symbolism are deeply rooted in Christian tradition. The cake's origins in ancient Russia, and its transformation into a symbol of the resurrection of Jesus Christ, make it a unique and beloved food that is cherished by many. While there are similarities between Kulich and other traditional cakes, such as Panettone, the dense, rich texture and unique flavor of Kulich set it apart as a truly special Easter treat. So, why not try making your own Kulich this Easter season and take part in this delicious and meaningful tradition?
The first step is to heat the milk in a small saucepan and add 2 tbsp of flour from the total amount to make a roux. This should be left to cool completely before moving on to the next step. This step is important so that our cakes don't become stale and remain soft for a long time.
The next step is to create a starter mixture by activating the yeast in warm milk with flour and sugar and leaving it for around 15-30 minutes.
Take a medium bowl. Activate the yeast, and also check them. If they don't rise or bubble, don't use them. Use other yeast. Don't take a risk.
Add the yeast and 2 tbsp of flour from the total amount and 1 tbsp of sugar from the total amount to the remaining warm (38C) milk, and mix well. Cover the bowl with plastic wrap. Let it sit for about 15-30 minutes. Depending on the temperature in the room. If you want it to be faster, put it in a warm place.
Meanwhile, let's prepare the main dough. In the bowl of a stand mixer, add all the eggs and sugar, and beat on high speed until stiff peaks form. If you don't have a stand mixer, you can use a whisk.
Put into egg mixture of the following ingredients: sour cream, soft butter, vanilla extract or vanilla sugar, salt, and turmeric. Mix until fully combined. Then add the already colled roux, and leaven. Mix well, add all the flour, and knead the dough for about 7-10 minutes. Transfer the dough to a deep bowl, for proofing. Or leave it in the mixer bowl, if there is enough room for the dough to rise. It should double in size.
Cover the bowl with the dough with plastic wrap and leave it to proof for 30 minutes to 1 hour, depending on the temperature in the house
Meanwhile, soak dried fruits (cranberries and raisins) in juice from half an orange for 15 minutes. This step will give a good taste and juiciness to dry fruits. You can skip this step or soak them in hot water. Dry the fruits with a kitchen towel.
When the dough doubles in size, add the soaked fruits and mix well by hand or with a mixer on a low speed.
Let it sit covered for another half an hour, to proof for the second time.
Meanwhile, prepare 20 small forms, slightly larger than cupcakes, or 4 forms 9-11cm in diameter and 9-11cm in height.
Divide the dough among the forms, approximately 85g for each small form or 400g for the larger ones. Fill the forms less than half full to allow space for rising. The dough will triple in size after baking. Cover with a kitchen towel for 30 minutes to proof for the third time.
Meanwhile, preheat the oven to 180 degrees Celsius. (with no convection)
After the "Kulich" have risen, bake for 30 to 40 minutes, depending on your oven.
Larger cakes should be baked longer, up to 50 minutes. Look at the color, it should be golden, and a toothpick inserted in the middle should come out dry.
Do not overbake: immediately remove from the oven and cover with a kitchen towel to cool.
Remove easter cakes from the forms and let them cool completely.
Make the topping: Soak 1 teaspoon of gelatin in 2 teaspoons of water for swelling. Then heat in the microwave for 30 seconds to melt the gelatin. Add powdered sugar and water to a bowl, and add the liquid gelatin. Quickly mix add, the lemon juice, and mix the ingredients with a spoon.
Bring it to the desired consistency:( If necessary, add another 1 teaspoon of water or 2).
Tips: If it will harden, put it in the microwave for 15 seconds.
Use an electric mixer, it becomes more white.
And start decorating your Easter cakes. Sprinkle with hundreds and thousands of sprinkles and let it dry completely.
Be quick, because it dries very fast.
Store in a closed, airtight container in the refrigerator for about 3-4 days. If you plan to eat on the same day, I advise you not to put it in the refrigerator. It can be kept outside for up to 12 hours, but then it should be refrigerated.
It can also be frozen for up to 3 months but without decoration.
Enjoy!
20 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
