These Russian Easter cakes are traditionally cooked and eaten at Russian Orthodox Easter to break the fast. Kulich are similar to Italian panettone and are often accompanied by pashka, a sweet, fruity cheese. They do take a little bit of effort and time, but it is definitely worth it. Store leftovers in the refrigerator.
Preparation Details
Prep Time: 1 hr
Cook Time: 45 mins
Total Time: 13 hrs 45 mins
Servings: 16
Ingredients
- 1 cup golden raisins
- 1 tablespoon vodka
- 1 cup milk
- 1 teaspoon ground cardamom
- 1 pinch saffron threads
- 1 teaspoon white sugar
- ¼ cup lukewarm water
- 1 (.25 ounce) package active dry yeast
- 4 cups all-purpose flour, divided
- 1 cup white sugar, divided
- 1 medium lemon
- 3 large eggs
- ½ cup butter, melted
- ¼ cup orange blossom honey
- 2 teaspoons vanilla extract
- 1 pinch salt
- ½ cup sliced almonds
- 1 tablespoon butter, softened
Steps
- Make the kulich: Place raisins into a bowl, drizzle with vodka, and let soften, 8 hours to overnight.
- Heat milk in a saucepan over medium-low heat until very warm but not simmering. Stir in cardamom and saffron threads. Remove from the heat and let stand until lukewarm.
- Meanwhile, mix 1 teaspoon sugar into lukewarm water in a bowl until sugar dissolves. Stir in yeast and let stand until frothy, about 10 minutes.
- Transfer yeast mixture to a large mixing bowl. Add milk mixture, 1 cup flour, and 1/2 cup sugar; beat until smooth. Cover the bowl with plastic wrap and let dough rise in a warm place for 1 hour.
- Zest lemon onto waxed paper. Juice lemon into another small bowl and reserve for the frosting. Separate egg whites and yolks, reserving 1 egg white for the frosting.
- Mix remaining 1/2 cup sugar, melted butter, honey, vanilla, lemon zest, and salt together in a bowl. Pour into the risen dough and beat until combined. Beat in 3 egg yolks and 2 egg whites.
- Mix in 2 1/2 cups flour. Sprinkle remaining 1/2 cup flour onto a work surface and knead dough until it holds together, about 5 minutes. Knead soaked raisins and sliced almonds into dough until well distributed.
- Form dough into a ball and place into an oiled bowl; turn in the bowl several times until coated with oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 hours.
- Coat the insides of four clean 14-ounce cans with remaining 1 tablespoon butter. Line cans with parchment paper.
- Punch down dough, knead a few times, then divide into four equal pieces. Roll each piece of dough into a ball, place into a can, and press dough lightly against the inside bottom of the can. Cover the cans with a cloth and let dough rise to the top of the cans, about 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place a baking sheet into the preheated oven. Place the cans of dough upright onto the baking sheet and bake until kulich are risen and lightly browned, 45 to 50 minutes.
- Remove from the oven and let cool in the cans for about 15 minutes, then gently remove from the cans and finish cooling on a wire rack, 25 to 40 minutes.
- Make the frosting: Beat reserved egg white in a bowl with an electric mixer on medium speed until frothy. Beat in confectioners’ sugar until stiff peaks form. Beat in 1 teaspoon reserved lemon juice; save remaining lemon juice for another use.
- Frost tops of the cooled kulich and sprinkle with toasted almonds.
