Easter cake with candied fruits

Name: Easter cake with candied fruits
Total time: 3 h
Yield: 3
Cuisine: Belarusian, Russian, Ukrainian
Ingredients: Milk - 500 g; Wheat flour for baking - 1000 g; Butter - 200 g; Chicken egg - 360 g; Sugar - 300 g; Raisins - 300 g; Candied fruits - 100 g; Vanillin - 5 g; Dry yeast - 8 g; Salt - 1 g; Powdered sugar - 150 g; Water - 54 g; Lemon juice - 36 g

Cookinero 13 Mar 2025

6550

Kulich appeared in Rus' long before Christianity and served as a treat at feasts after rituals associated with spring and fertility. Even the name of this dish can be translated as "child of the sun", which reveals the essence of sacrificing special bread for a good harvest. With the advent of the new faith, the meaning of the delicacy changed - now kulich signifies the invisible presence of Christ and should stand in the center of the table. There are many baking recipes. Among them, kulich with candied fruits and raisins takes a worthy place.

How to cook Easter cake with candied fruits

Step 1

Prepare the dough. Place a saucepan with milk on low heat and heat until warm, but not hot. While the milk is heating, mix half of the flour with yeast. Then pour in the milk, stirring the mixture continuously. It should be quite runny. Cover the dough with a towel and let it sit for 30 minutes in a dry, warm place.

Step 2

Knead the dough. First, separate the eggs into whites and yolks. Mix the yolks with vanilla and sugar until a homogeneous airy mass is formed, beat the whites in a separate bowl. Put the yolks in the dough and mix, then add salt, butter and whites one by one, stirring constantly. Pour in the flour in portions and knead the dough. Cover it with a towel and let it stand for 60 minutes.

Step 3

Bake the Easter cakes. Add raisins and candied fruits to the dough, mix and leave for 10 minutes, while preparing the baking tins. Distribute the dough into the tins and leave for another 5-10 minutes. Preheat the oven to 100 degrees and bake the Easter cakes at this temperature for 10 minutes, then increase to 180 degrees and bake for 40 minutes.

Easter cake with candied fruits - FAQ About Ingredients, Baking Time and Storage

Can I substitute candied fruits with dried fruits in this Easter cake recipe?

Yes, you can use dried fruits like raisins, apricots, or cranberries instead of candied fruits. Just soak them in warm water for 10-15 minutes to soften before adding to the dough.

How long can I store the Easter cake, and what’s the best way to keep it fresh?

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week.

Is there a way to make this recipe vegan?

Yes! Replace milk with almond or oat milk, use vegan butter, and substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).

What’s the trick to prevent the Easter cake from drying out while baking?

Avoid overbaking by checking doneness with a toothpick at the lower end of the recommended time. Also, brush the baked cake with syrup or melted butter for extra moisture.

Can I freeze the Easter cake for later use?

Absolutely! Wrap the fully cooled cake in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

How can I adjust the recipe for smaller or larger portions?

For smaller cakes, divide the dough into more tins and reduce baking time slightly. For larger cakes, use fewer tins and extend baking time by 5-10 minutes, checking for doneness.

What’s a creative way to serve this Easter cake?

Slice and serve with a dollop of whipped cream or a drizzle of honey. For a festive touch, dust with powdered sugar or top with edible flowers.

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