Kulich Russian Easter Cake Delight

Follow our step-by-step guide on how to make Kulich Russian Easter Cake Delight.

1. Step 1

   To create a delightful kulich, begin by soaking golden raisins in vodka for 8 hours or overnight to enhance their flavor.

2. Step 2

   In a saucepan, gently warm milk over medium-low heat, stirring in ground cardamom and saffron threads.

3. Step 3

   Once fragrant, remove from heat and allow it to cool to lukewarm.

4. Step 4

   In a separate bowl, dissolve 1 teaspoon of sugar in lukewarm water, then stir in active dry yeast and let it sit for about 10 minutes until it becomes frothy.

5. Step 5

   Combine the yeast mixture with the milk, 1 cup of flour, and 1/2 cup of sugar in a large mixing bowl, beating until smooth.

6. Step 6

   Cover the bowl with plastic wrap and let the dough rise in a warm spot for 1 hour.

7. Step 7

   While the dough rises, zest a lemon onto waxed paper and juice it into a small bowl, reserving the juice for later.

8. Step 8

   Separate the egg whites from the yolks, keeping one egg white for the frosting.

9. Step 9

   In another bowl, mix the remaining 1/2 cup of sugar, melted butter, honey, vanilla extract, lemon zest, and salt.

10. Step 10

    Pour this mixture into the risen dough and beat until well combined, then incorporate the 3 egg yolks and 2 egg whites.

11. Step 11

    Gradually add 2 1/2 cups of flour, sprinkling the remaining 1/2 cup onto a clean surface to knead the dough for about 5 minutes until it holds together.

12. Step 12

    Gently knead in the soaked raisins and sliced almonds until evenly distributed.

13. Step 13

    Shape the dough into a ball and place it in an oiled bowl, turning to coat.

14. Step 14

    Cover with plastic wrap and let it rise until doubled in size, approximately 1 1/2 hours.

15. Step 15

    Preheat your oven to 350°F (175°C) and prepare four clean 14-ounce cans by coating them with softened butter and lining them with parchment paper.

16. Step 16

    Once the dough has risen, punch it down and knead it a few times before dividing it into four equal pieces.

17. Step 17

    Roll each piece into a ball and place it in a can, pressing lightly against the bottom.

18. Step 18

    Cover the cans with a cloth and let the dough rise until it reaches the top, about 45 minutes.

19. Step 19

    Place a baking sheet in the preheated oven and set the cans upright on it.

20. Step 20

    Bake for 45 to 50 minutes, or until the kulich are beautifully risen and lightly browned.

21. Step 21

    After baking, allow the kulich to cool in the cans for about 15 minutes before gently removing them and transferring to a wire rack to cool for an additional 25 to 40 minutes.

22. Step 22

    For the frosting, beat the reserved egg white with an electric mixer on medium speed until frothy, then gradually add confectioners' sugar until stiff peaks form.

23. Step 23

    Mix in 1 teaspoon of the reserved lemon juice, saving the rest for another use.

24. Step 24

    Frost the tops of the cooled kulich and finish with a sprinkle of toasted almonds before serving.

25. Step 25

    Enjoy this sweet, aromatic treat that brings a touch of tradition to your table.