Easter cake "Kulich" is a sweet, yeast bread that is enriched with eggs and butter, and flavored with cranberries, raisins, sparkles, fruit, or nuts.
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.