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Kulich (Russian Easter Cake)
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
825 minutes
Decadent Russian Easter cakes with almond slices and vodka-infused raisins, enjoyed as a prelude to Orthodox Easter ceremonies.
Ingredients:
  • 1 cup golden raisins
  • 1 tablespoon vodka
  • 1 cup milk
  • 1 teaspoon ground cardamom
  • 1 pinch saffron threads
  • 1 teaspoon white sugar
  • 0.25 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, divided
  • 0.5 cup butter, melted
  • 0.25 cup orange blossom honey
  • 2 teaspoons vanilla extract
  • 1 pinch salt
  • 0.5 cup sliced almonds
  • 1 tablespoon butter, softened
  • 1.5 cups confectioners' sugar, or more as needed
  • 2 tablespoons toasted sliced almonds, or as needed
Instructions:
  • Prepare the kulich: Combine raisins and vodka in a bowl and allow to soften for 8 hours to overnight.
  • Gently warm the milk in a saucepan over medium-low heat until just before simmering. Mix in the cardamom and saffron threads. Take the saucepan off the heat and allow it to sit until it reaches a comfortably warm temperature.
  • Combine 1 teaspoon of sugar with lukewarm water in a bowl, stirring until sugar dissolves. Add yeast and allow it to sit until frothy, approximately 10 minutes.
  • Pour the yeast mixture into a large mixing bowl, then add the milk mixture, 1 cup of flour, and 1/2 cup of sugar. Beat until the mixture is smooth. Cover the bowl with plastic wrap and allow the dough to rise in a warm place for 1 hour.
  • Grate lemon peel onto waxed paper. Squeeze lemon juice into a small bowl for the frosting. Separate egg whites and yolks, setting aside 1 egg white for the frosting.
  • Combine the 1/2 cup sugar, melted butter, honey, vanilla, lemon zest, and salt in a bowl. Pour the mixture into the risen dough and mix well. Add 3 egg yolks and 2 egg whites, and beat until fully combined.
  • Combine 2 1/2 cups of flour into the mixture. Sprinkle the remaining 1/2 cup of flour onto a work surface and knead the dough until it holds together, approximately 5 minutes. Incorporate soaked raisins and sliced almonds into the dough until well mixed.
  • Shape dough into a ball and transfer to an oiled bowl, ensuring the dough is coated in oil. Cover with plastic wrap and allow to rise in a warm place until doubled in volume, around 1 1/2 hours.
  • Prepare the clean 14-ounce cans by generously coating them with the remaining 1 tablespoon of butter. Then, line the cans with parchment paper.
  • After punching down the dough, give it a gentle knead, then divide it into four equal pieces. Shape each piece into a ball and place it in a greased can, pressing lightly against the bottom. Cover with a cloth and let rise until dough reaches the top of the cans, approximately 45 minutes.
  • Preheat the oven to 350°F (175°C) for the perfect cooking environment.
  • Preheat the oven and place a baking sheet inside. Arrange the cans of dough upright on the baking sheet and bake for 45 to 50 minutes until the kulich are risen and lightly browned.
  • Take out of the oven and allow to cool in the cans for 15 minutes. Carefully unmold and transfer to a wire rack to cool completely, for 25 to 40 minutes.
  • Prepare the frosting by whisking the reserved egg white in a bowl with an electric mixer on medium speed until frothy. Gradually add confectioners' sugar and continue beating until stiff peaks form. Mix in 1 teaspoon of reserved lemon juice; set aside the remaining lemon juice for a different recipe.
  • Top the chilled kulich with a generous layer of frosting and finish by sprinkling toasted almonds over the top.

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