VEGAN

Vegan Easter Kulich

⏳ Time

4 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

The author of the recipe is a blogger, writer, and nutritionist named Emily Smith, a vegetarian with over twenty years of experience. It contains no butter, and the egg is replaced with a mixture of flaxseed meal, baking powder, and water, while soy milk is used instead of cow's milk.

Ingredients

Dry yeast - 2 spoons
Sugar - 3.9 oz
Water - 13 fl oz
Flaxseeds - 2 spoons
Baking Powder - 1 tablespoon
Wheat Flour - 11.3 oz
Almond - 1 tablespoon
Orange zest - 1 tablespoon
Raisins - 1.8 oz
Candied fruits - 1.8 oz
Soy Vanilla Milk - 12 fl oz
Turmeric - ½ spoons

Step by Step guide

Step 1

In a large bowl, combine the dry yeast with warm water and sugar. Let the mixture sit for 10 minutes. It should at least triple in volume.

Step 2

For the vegan egg: mix flaxseed meal with baking powder and water. Let it sit for 10 minutes.

Step 3

Mix the flour, sugar, turmeric, vegan egg, almond extract, and orange zest together. Stir well. Add the sourdough starter and mix thoroughly again.

Step 4

Then pour in the warm milk. Mix the dough well, cover it with a towel, and leave it in a warm place, such as the kitchen.

Step 5

Let the dough rise for 2 hours, kneading it periodically.

Step 6

Then add raisins and candied fruits to the dough and mix well. Cover the dough with a cloth and let it rest for another 30 minutes.

Step 7

Transfer the dough to paper molds for Easter cakes, let it rise for 15 minutes, and then place it in the preheated oven. Bake the cakes for 45–60 minutes at 356°F. Check for doneness with a toothpick — it should come out completely dry and free of any dough residue. Allow the cake to cool completely before covering it with sugar or chocolate icing.