Easter cake with dry yeast
Description
I share my recipe for a simple and tasty Easter kulich made with dry yeast. This is a quick‑bake kulich that doesn’t require a long proofing, yet it turns out festive and very delicious. It is guaranteed to succeed even for an inexperienced baker. Follow the step‑by‑step recipe and delight your family and friends on the bright holiday of Easter. Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Add 50 grams of sugar and a pinch of salt to warm milk.
- 3
Step 3
Melt the softened butter in warm milk.
- 4
Step 4
Add the dry yeast and vanilla sugar to the flour, then mix.
- 5
Step 5
Add two eggs to the milk mixture and whisk with a mixer.
- 6
Step 6
Add the flour mixture and whisk again until smooth.
- 7
Step 7
Cover the dough and let it "rise" for 1 hour.
- 8
Step 8
Coat the rinsed and dried raisins and candied fruit in flour.
- 9
Step 9
Add the mixture of candied fruit and raisins to the dough, gently fold them into the dough.
- 10
Step 10
With wet hands, spread the dough into the molds, which should first be greased with butter.
- 11
Step 11
Let the dough rise for 40–60 minutes.
- 12
Step 12
Bake the kulichs in the oven for 30 minutes at 180 °C.
- 13
Step 13
Before glazing, remove the cakes from the pan.
- 14
Step 14
Soak the gelatin for swelling for 20–30 minutes in two tablespoons of room‑temperature water.
- 15
Step 15
Add sugar to a saucepan, add 4 tablespoons of water and 1 teaspoon of lemon juice. Place over heat until the sugar dissolves.
- 16
Step 16
Add the softened gelatin to the sauté pan and, while stirring, wait for it to dissolve; do not bring it to a boil.
- 17
Step 17
Whisk the syrup on high speed with the mixer until it becomes pale. Do not rush to apply the glaze to the cakes; wait until the glaze begins to cool, otherwise it will run.
- 18
Step 18
Cover the kulichs with glaze, decorate with powdered sugar. Kulichs are ready and waiting for their moment to delight everyone in the bright Easter holiday.