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Airy Easter cake

Author
Cookinero 23 Jul 2025
1770
Airy Easter cake

Kulich vozduh is a soft, cloud-like pastry. The Easter recipe for an airy kulich is not difficult. It is a pleasure to cook. The delicate dough melts in your mouth. The set of products for baking is the most minimal. For a tasty result, it is better to choose home-made farm products - milk, butter, eggs. To decorate the kulich, you can use icing, sprinkles, edible beads for the cake.

How to cook Airy Easter cake

Step 1

Airy Easter cake

Prepare the dough. Sift 1/3 of all the flour through a sieve. Pour milk into a bowl, warm it up slightly, and dissolve the yeast in it. Add flour and stir. Cover with a towel and let stand for 40 minutes.

Step 2

Airy Easter cake

Prepare the dough. Separate the whites from the yolks. Using a mixer at medium speed, mix the yolks with 200 g of sugar and salt. Beat the butter with a mixer until it reaches the consistency of cream. Beat 3 whites and 50 g of sugar until fluffy. Set aside 2 whites for the glaze. Add the yolks with sugar, whipped butter, whipped whites, vanilla and flour to the dough. Knead the dough well. Place the dough in a bowl, cover with a towel and let it sit for 60-90 minutes. Add candied fruit and raisins. Knead the dough again, let it rise again.

Step 3

Airy Easter cake

Bake the Easter cakes. Divide the dough into pieces. Place each piece in a disposable paper baking pan, filling 2/3 of the pan. Let the dough rise. Preheat the oven to 180 degrees. Bake for 30 minutes. Remove the finished Easter cakes from the oven and let them cool.

Step 4

Airy Easter cake

Prepare the glaze. Beat 2 egg whites with lemon juice and powdered sugar. Spread the glaze on top of the cake. Decorate with sprinkles.

Airy Easter cake - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute active dry yeast for fresh yeast. Use about 1/3 of the amount (since dry yeast is more concentrated). Dissolve it in warm milk with a pinch of sugar to activate it before adding to the dough.
Replace the milk with almond or oat milk, and use a plant-based butter substitute or coconut oil instead of regular butter. Ensure your yeast is dairy-free as well.
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic and freeze for up to 1 month.
Absolutely! You can leave them out or substitute with nuts, chocolate chips, or dried cranberries for a different flavor profile.
Avoid overbaking by checking for doneness with a toothpick at 25 minutes. Also, ensure your oven temperature is accurate with an oven thermometer.
Yes, divide the dough into smaller molds and reduce baking time by 5-10 minutes. Check for doneness by inserting a toothpick—it should come out clean.
You can try using a 1:1 gluten-free flour blend, but the texture may differ. Add 1 tsp xanthan gum if your blend doesn't include it for better structure.
Try shredded coconut, edible flowers, chopped nuts, or drizzled chocolate for elegant alternatives to traditional sprinkles.
Yes, after the first rise, punch down the dough, wrap tightly, and refrigerate overnight. Let it come to room temperature and complete the second rise before baking.
This usually happens if the dough over-proofed (rose too much) or the oven temperature was too low. Ensure proper rising times and preheat your oven thoroughly.

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