Easter cake with protein glaze
Origin of the recipe
Baking a festive sweet bread for Easter is a tradition among many Slavic peoples. It is round, like the church artos, baked in churches on the first day of Easter. Kulich must be rich and rich, as it marks the end of Lent. In pagan times, similar baked goods were made to welcome spring and the beginning of field work. We offer you a recipe for a traditional Easter kulich.
What do you need for cooking?
Ingredients
Dough
-
Fresh yeast
-
Sugar
-
Warm milk
-
Flour
Dough
-
Flour
-
Egg
-
Yolk
-
Butter
-
Sugar
-
Salt
-
Vanilla sugar
-
Raisin
-
Candied fruit
-
Orange zest
Kitchen utensils
- Bowls
- Whisk
- Lid
- Mixer
- Sieve
Try this light and airy Easter cake with a delicate meringue glaze, which will be the highlight of your holiday table. This simple, step-by-step recipe will help you create a fragrant pastry everyone will love!
Step-by-step recipe
Making Easter cake
Step 1:
Pour warm milk into a bowl, crumble in the active yeast, add sugar and mix with a whisk.
Step 2:
Sift flour into a bowl, mix, cover and place in a warm place for 20 minutes.
Step 3:
Break two eggs into a clean bowl, add one egg yolk, sugar, salt, vanilla sugar and beat with a mixer until fluffy.
Step 4:
Add softened butter, sift flour.
Step 5:
Add the risen dough, mix and knead the sticky, viscous dough for 10 minutes until it stops sticking to your hands.
Step 6:
Grease a bowl with vegetable oil, place the dough in it, cover with a lid and place in a warm place for an hour and a half.
Step 7:
Lightly knead the dough.
Step 8:
Add candied fruit or raisins and mix them into the dough.
Step 9:
Divide the dough into two parts, place them in paper Easter cake molds, cover with a towel and leave on the table for 1 hour.
Step 10:
Bake at 180 degrees for 35-40 minutes.
Preparing protein glaze
Step 1:
Place the chilled egg white in a clean bowl, begin whisking and gradually add the powdered sugar.
Step 2:
While continuing to whisk, add lemon juice.
Step 3:
Grease the tops of the Easter cakes with the resulting glaze.
Step 4:
Decorate the Easter cakes with colored sprinkles. 
Cooking tips
Be careful not to overheat the milk to avoid killing the yeast. Cold milk won't work, so keep it moderately warm. Instead of a lid, you can cover the rising dough with cling film. It's best to knead the dough with oiled hands.
