Kulitsch (Russian Easter cake)
easy
150 mins
150 mins
Ingredients
- 375 g Flour
- 1 TABLESPOON Sugar
- 1 Egg
- 1/2 TEASPOON Salt
- 1/2 cube (21 g) fresh yeast
- 2 little boxes ground saffron
- 200 ml Milk
- 30 g Butter or margarine
- 50 g chopped almonds
- 50 g Raisins
- 3 TABLESPOONS Rum
- 50 g candied fruit
- 50 g Candied orange peel
- 1 Bottle of vanilla aroma
- Grease and baking paper
- 7-10 Tbsp Form
- 1 large tin can
- 125 g Icing sugar
- 3-4 Tbsp Lemon juice
- 7-10 Tbsp candied fruit
Directions
- 1
Put flour, sugar, egg and salt in a bowl. Dissolve yeast and saffron in lukewarm milk. Melt the fat. Add both to the flour mixture and work into a smooth dough with the dough hooks of the hand mixer.
- 2
Cover and leave to rise in a warm place for about 30 minutes. In the meantime roast the almonds until golden brown. Drizzle raisins with rum. Mix candied fruit, candied orange peel, vanilla flavour, prepared almonds and raisins.
- 3
Knead the dough well again. Work in the prepared mixture evenly. Fill a greased tin (1062 ml content; approx. 15 cm high) lined with baking parchment about 3/4 with the dough.
- 4
Form small Easter eggs from the rest. Allow to rise again for about 20 minutes (in the case of the tin, the dough should stand slightly above the edge of the tin). Put everything on the baking tray and bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 hour.
- 5
After 15-20 minutes, remove the dough eggs. Let the kulitsch and eggs cool down a little. Mix icing sugar and lemon juice and spread evenly over them. Decorate with candied fruits as desired.
- 6
Makes about 30 pieces.
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