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Easter Easter Cakes with Cinnamon and Nuts on Dry Yeast
Instructions
I begin by sifting the flour – this is an important step for fluffy dough. I sift the flour through a sieve twice so that it is saturated with oxygen. I measure out 200 g of sifted flour into a deep bowl for the starter and add 1 tablespoon of sugar from the total amount.
I pour the instant dry yeast (7 g) into the flour. Dry yeast is convenient precisely because you add it straight to the flour without dissolving it first. I mix the dry ingredients thoroughly.
I warm the milk until it is lukewarm (about 40°C). I use baked milk – it gives the kulichs a special creamy taste. I pour the warm milk into the flour-and-yeast mixture.
I mix the starter with a mixer until it is smooth and free of lumps. The starter should turn out like a thin batter – it is the base of the future kulichs.
I cover the bowl of starter with a clean kitchen towel and put it in a warm, draught-free place for 30 minutes. During this time the yeast activates and raises the starter into a fluffy, frothy cap. While the starter is rising, I separate 2 eggs into yolks and whites – they will be needed separately.
Once the starter has risen, I start adding the rest of the ingredients. I combine the yolks with the remaining sugar and beat them with a mixer until a white foam forms. I pour the beaten yolks into the ready starter.
I soften the butter and margarine in a water bath – I don't melt them until liquid, I only soften them. I add the softened fats to the dough and mix with a mixer until smooth.
I beat the egg whites with a mixer and a pinch of salt until soft peaks form. I gently fold the beaten whites into the dough, stirring from the bottom up with a spatula to keep it airy.
I gradually add the rest of the sifted flour. First I stir with a spatula, then move on to kneading by hand. I don't add all the flour at once, but in batches, keeping an eye on the consistency.
I knead the dough by hand for a long time and thoroughly – about 15–20 minutes. The rich dough sticks to your hands a lot at first, so I grease my hands with vegetable oil from time to time. The dough is ready when it becomes elastic and stretchy and stops sticking to your hands. I transfer it to a pot, cover it, and put it in a warm place for the first rise.
While the dough is rising, I prepare the add-ins. I rinse the raisins and pat them dry on a paper towel. I cut the walnuts into small pieces – not too fine, so that you can feel them in the finished kulichs.
When the dough has doubled in size (after about 1–1.5 hours), I knock it back by hand. I add the prepared raisins and chopped nuts and distribute them throughout the dough.
I sprinkle the ground cinnamon (1 tsp.) over the surface of the dough. Cinnamon is the main spice of these kulichs; it gives them their characteristic warm aroma.
I knead the dough thoroughly, distributing the nuts, raisins, and cinnamon evenly. I put the pot back in a warm place for a second rise – for about 40–50 minutes.
I line the kulich moulds with oiled parchment paper. I fill the moulds one third of the way up – the kulichs will rise during baking. I cover the moulds with napkins and set them near the oven to prove. When the dough rises to the edges of the moulds, I put them in the oven, preheated to 180°C. I bake small kulichs for 20–25 minutes. When the tops turn golden brown, I cover them with foil. I carefully take the finished kulichs out of the moulds and let them cool on their sides, turning them over from time to time.
I make the gelatin icing – it is ideal for kulichs, doesn't crumble, and has a lovely shine. I pour 2 tablespoons of room-temperature water over the gelatin (1 tsp.) and leave it to swell for 20 minutes.
While the gelatin is swelling, I measure out the right amount. I will add the gelatin to the finished icing later, once it has fully swollen and thickened.
I pour the powdered sugar (100 g) into a metal bowl and add 2 tablespoons of water. I stir it and put it over the heat, bringing it to a boil but not letting it boil. I take it off the heat, add the swollen gelatin, and stir until dissolved. I add a pinch of grated lemon zest for aroma.
I cover the cooled kulichs with the gelatin icing. I dip the top of each kulich into the icing, twisting it slightly. Before the icing sets, I decorate the kulichs with sprinkles, candied fruit, or sugar pearls. The gelatin icing sets quickly, and the decorations hold very firmly on it. Happy Easter!
Tips
- 1
Always sift the flour twice – this saturates it with oxygen and makes the kulichs fluffier and more airy.
- 2
Baked milk gives the kulichs a special creamy taste. If you don't have any, use regular milk but increase the amount of butter slightly.
- 3
Gelatin icing is the best choice for kulichs. It doesn't crack or crumble when sliced and has a lovely shine. Decorations hold very firmly on it.
- 4
Lay the cooled kulichs on their sides and turn them over from time to time – this stops the delicate sides from being deformed under the weight of the top.
FAQ
Can I use fresh yeast instead of dry? +
Yes, fresh yeast works too. Instead of 7 g of dry yeast I use 20 g of fresh yeast. I dissolve it in warm milk with a spoonful of sugar, wait 10 minutes until foam appears, then add it to the flour.
Why doesn't the dough rise? +
The reasons can vary: expired yeast, milk that is too hot or too cold (which kills the yeast or fails to activate it), or draughts or a cold spot for proving. The milk should be warm (about 40°C) and the place should be warm and protected from draughts.
Can I replace the margarine with butter? +
Yes, you can use butter only (150 g instead of 75 g butter + 75 g margarine). The kulichs will have a more pronounced creamy taste but will be slightly less fluffy.
How long do the finished kulichs keep? +
Wrapped in cling film at room temperature, the kulichs keep for 5–7 days and stay soft. You can freeze them – they keep in the freezer for up to 2 months. I thaw them at room temperature.
What can replace the gelatin icing? +
You can make a meringue icing: beat 1 egg white with 150 g of powdered sugar until stiff peaks form. However, it is more fragile and may crumble when sliced.
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