Ingredients

  • 570 grams plain flour sifted
  • 15 grams yeast
  • 180 milliliters milk warmed
  • ¼ teaspoon salt
  • 3 egg yolks
  • 140 grams sugar, caster
  • 3 cardamom, whole seeded, crushed
  • 140 grams butter, unsalted softened
  • 3 egg whites
  • 75 grams raisins
  • 30 grams candied fruit chopped
  • 30 grams almonds, blanched chopped
  • Decorations
  • almonds, candied fruit
  • white glacé icing

Directions

1. Mix 225 grams flour with the yeast in a mixing bowl, then stir in the milk. Put the mixture into a bag and leave in a warm place until spongy.
2. Add salt, 2 1/2 egg yolks, sugar, cardamom and butter to yeast mixture and combine well. Whisk the egg whites until stiff and fold in with 225grams more flour. The dough will be on the wet and sticky side. Add the remaining flour gradually until the dough leaves the sides of the bowl. Put in a warm place and leave to rise again.
3. Knock down the dough and add the fruits and almonds. Divide between 2 buttered and floured tall round moulds, such as large brioch tins, (the taller the better). The dough should come half or two-thirds of the way up the tins. Leave in a warm place to prove-until soft and pillowy.
4. Preheat oven to 350*F/175*C/GM 4. Bake the kulichs for about 45 minutes. Check after 35 minutes by inserting a cocktail stick which should come out clean. Cake should be dark brown and have the appearance of a chef's hat. Cool in cake tin.
5. When cool, turn out and brush with the remaining egg yolk and decorate. After decorating, pour icing on so it dribbles down the sides. At Easter time, stick a candle in the top of each cake.

Notes
Notes:Easter Cake
Serving Ideas:Original serves 8. Goes very well with Pashka.


Categories
Cakes
Keywords
Cakes
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