Royal Easter Bread
Baking and Desserts | Russian cuisine
⏳ Time
6 hours
🥕 Ingredients
15
🍽️ Servings
12
Description
Royal Easter Bread is a traditional festive treat, often served during celebrations. This rich, sweet bread is adorned with a delicious icing and can be filled with dried fruits and nuts, making it a favorite among families. The recipe has been passed down through generations, ensuring that each loaf is made with love and care. Perfect for sharing with friends and family during the holiday season, this bread embodies the spirit of togetherness and joy.
Ingredients
- Wheat Flour - 26.5 oz
- Chicken Egg - 6 pieces
- Cream 22% - 8 fl oz
- Sugar - 7.1 oz
- Powdered Sugar - 5.3 oz
- Butter - 2.8 oz
- Almond - 3.5 oz
- Candied Lemon Peel - 5.3 oz
- Ground dried cherries - 2.5 oz
- Raisins - 2.5 oz
- Cognac - 1 fl oz
- Meyer Lemon Juice - 0 fl oz
- Dry yeast - 0.4 oz
- Saffron - a pinch
- Boiling water - 1 fl oz
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Soak the saffron in boiling water and let it sit until needed.
Step 3
Chop the candied orange peel, mix with the other ingredients, and pour in the brandy.
Step 4
For the starter, mix 100 ml of cream with the yeast, 30 grams of sugar, and 30 grams of flour. Cover with plastic wrap and let it sit in a warm place for 30 minutes.
Step 5
Separate the eggs into yolks and whites. Pour the white of one egg into a separate bowl; it will be needed for the icing.
Step 6
Cream the softened butter with the remaining sugar using a mixer.
Step 7
Add all the egg yolks to the butter mixture and beat until fluffy and smooth.
Step 8
Add the remaining cream, the pre-ferment, and the saffron infusion, and mix well again.
Step 9
Beat 5 egg whites separately until stiff peaks form.
Step 10
Gradually fold the egg whites into the batter, alternating with the sifted flour. Knead until the mixture is smooth and uniform.
Step 11
Cover the resulting dough with plastic wrap and let it rest in a warm place for 1 hour.
Step 12
Pour boiling water over the almonds, let them sit for 10 minutes, and then peel off the skins.
Step 13
Roughly chop the peeled almonds with a knife, spread them on a baking sheet, and toast in an oven preheated to 356°F for 10 minutes.
Step 14
Incorporate the almond and candied fruits into the risen dough. Then cover it again with plastic wrap and leave it in a warm place for another 1 to 1.5 hours.
Step 15
Divide the dough among the pans for the kulich, filling them about one-third full. If using reusable pans, you can line them with parchment paper or grease them with butter. Allow the dough to rise in the pans for another 30 minutes or until it has doubled in size.
Step 16
Bake the kulich in a preheated oven at 356°F. The large ones will take 40-45 minutes, while the small ones will be ready in 25 minutes.
Step 17
Allow the finished kulich to cool on a wire rack. If the kulich is in a reusable mold, let it sit in the mold for 10 minutes, then remove it and continue cooling without the mold.
Step 18
For the glaze, beat the remaining egg white with powdered sugar and lemon juice until you achieve a smooth, white mixture. Dip the cooled kulich into it.
Step 19
Decorate the kulich to your liking, for example with candied fruits or sprinkles.
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