Russian Easter Cake

Name: Russian Easter Cake (Kulitj)
Cuisine: Russian
Ingredients: 200 ml/7 fl oz/scant 1 cup milk; 350-425 g/12-15 oz/3-3⅔ cups plain white (all-purpose) flour; 185 g/6½ oz/scant 1 cup caster (superfine) sugar; large pinch easy-blend (rapid-rise) dried yeast; 115 g/4 oz/½ cup butter, plus extra for greasing; 15 ml/1 tbsp vanilla sugar; 2.5 ml/½ tsp salt; 5 ml/1 tsp ground cardamom; 3 egg yolks; 150 g/5 oz/1 cup raisins

Kulitj

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

A traditional Easter dinner in Russia always starts with zakuski and ends with a home-made kulitj, a high, round cake flavoured with cardamom and vanilla. Kulitj is also served at Easter and between kulitj and paskha one feasts on Easter eggs. Traditionally, the kulitj, pashka and Easter eggs are blessed by the priests.

Ingredients

200 ml/7 fl oz/scant 1 cup milk
350-425

Europe
Russia
Dinner
Cake
Vegetarian
Very low sodium
Low sodium
Easter

Method

Pour the milk into a small pan and heat until warm to the finger. Remove from the heat. Put 325g/11½oz/scant 3 cups of the flour, half of the sugar and the yeast in a food processor and mix together.
Add the warm milk to the processor and mix

Energy 346kcal/1459kJ; Protein 5.3g; Carbohydrate 57.9g, of which sugars 31.3g; Fat 12g, of which saturates 6.7g; Cholesterol 86mg; Calcium 99mg; Fibre 1.4g; Sodium 92mg.