Russian Easter Cake for a Taste of Eastern Europe
Whatever background you might be from, Russian Easter traditions in general will involve big feasts and big celebratory spirit, for this is truly a unifying aspect of what Russians do best when getting together with family and friends! A notable dish that can give your Easter more of a Slavic flavor would be the Easter Russian cake, otherwise known as Kulich. It's a delicious contribution to world Easter traditions and recipes indeed.
While many in America and Western Europe have a taste for hard boiled eggs and sweets on Easter morning, many Easter traditions in Russia call for enjoying Russian Easter Cake on the evening before Easter along with celebration and other fine foods. This cake, Kulich is rich, hardy and takes a lot of care and preparations to make in the true traditional way but well worth the labor. Try this Russian Easter recipe for an something a little out of the ordinary.
- 5-6 cups of white flower
- 2 cups of icing sugar
- 1 and 1/3 cup of warm milk
- 3 packets of yeast
- 1/2 teaspoons of powdered saffron
- 1 teaspoon of vanilla
- 2 teaspoons of salt
- 10 egg yolks beaten lightly
- 1 cup of softened butter
- 1/4 cup of rum
- 1/2 cup of candied fruits
- 1/2 cup of almonds or other nuts
- 1/2 cup sultanas
- 4 tablespoons of cold water
Preparation is key for Russian Kulich Cake.
- At least a few hours before baking soak your raisins in the rum for at least 10 minutes then drain the rum and mix it with the saffron and set it aside.
- In another dish, add your yeast to the water sugar and warm milk and let sit for 10 minutes.
- Then add vanilla, egg yolks, rum and saffron and lightly stir in the flour, icing sugar and salt. Blend all of this gradually together to make a dough.
- Knead the dough while mixing in the pieces of butter as well and then place it in a lightly greased bowl.
- Cover it up and let it raise until it doubles in volume.
- Now mix your almonds candied fruit and raisins with a little flour to lightly coat them.
- Knead down the the dough again while mixing in the fruits and nuts evenly and knead for another 3 minutes or so again after that.
- Butter your tin and place your dough into the pan and let it rise for another 30-45 minutes.
- Place in a preheated oven at 210 degrees Fahrenheit and bake for an hour.
- When finished drizzle a white frosting of your choice in thin streams and serve.
Often the traditional way to make your Russian Easter cake is in hat shape tins and baking paper. This can be done with small coffee cans and baking paper if you are courageous enough this gives it that mushroom head look that will mimick the Kremlin! Also it is traditional to serve the bread with a side fresh Pashka cheese.