Ingredients
Cake Ingredients















Almond Sugar Topping






Instructions
Step 1
In a large mixing bowl, combine flour, sugar, and salt.
In a separate bowl, dissolve the yeast in warm milk and then add the eggs and vanilla extract. Mix until combined.
Add the yeast mixture to the flour mixture, and incorporate the softened butter. Knead the dough until it becomes smooth and elastic.
Step 2
Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
Step 3
Once the dough has risen, gently knead in the chopped caramel and white chocolate. You can also add dried fruits, candied fruits, or zest if desired.
Step 4
Form the dough into a ball and place it in a greased baking pan. Cover with a cloth and let it rise for an additional 30 minutes.
Step 5
While the dough is rising, prepare the almond sugar topping by whisking together the almond flour, powdered sugar, and egg whites in a bowl until smooth.
Step 6
Preheat your oven to 180°C (350°F).
Step 7
Once the second rise is complete, spread the almond sugar topping over the dough.
Bake in the preheated oven for approximately 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Step 8
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Enjoy this delicious Easter cake that stays fresh and moist for up to 14 days!
Servings
1. Traditional Pairings 🍯: Serve slices with a dollop of butter or a drizzle of honey, and watch everyone revel in the tasty treat!
2. Luxurious Toppings 🎂: Elevate your Kulich with fresh fruits like strawberries or blueberries. A sprinkle of powdered sugar on top adds an elegant touch.
3. Creative Combinations ✨: For a unique twist, pair your Kulich with cardamom-spiced coffee or herbal tea for a warming evening treat.
Each bite of this cake-like bread is bursting with flavor, making it perfect for sharing at gatherings. Everyone will adore your baking prowess!
Equipment
Ensure it’s preheated and calibrated for even baking. Consider using an oven thermometer for accuracy.
A set of various sizes is helpful. Use a large bowl for mixing the dough and a smaller one for the meringue.
A stand or hand mixer works best for achieving the perfect dough texture and whipping egg whites for the meringue.



A traditional Kulich mold or a tall, round cake pan will do! Grease it well to prevent sticking.



Use this for your flour and powdered sugar to avoid lumps and ensure a light, fluffy texture.



Variations
1. Gluten-Free Version 🌾: Substitute regular flour with a gluten-free blend to adapt this recipe for your needs. Make sure to include a binding agent like xanthan gum to mimic the texture!
2. Vegan Variation 🌱: Swap out eggs for flaxseed meal or aquafaba, and use a plant-based milk alternative instead of dairy milk. You won’t believe how delicious this bread can be without animal products!
Faq
- Why is my Kulich not rising?
Your yeast may not be active. Ensure it's fresh and not expired. Also, check your environment; the dough needs a warm place to rise properly.
- Can I add nuts or dried fruits?
Absolutely! Feel free to fold in your favorite nuts or dried fruits during mixing to add texture and flavor.
- What if my meringue is too runny?
Make sure your mixing bowl is clean and free of any grease. Whip the egg whites longer to achieve stiff peaks, which help it hold its shape.
- How can I store leftover Kulich?
Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 14 days. You can also freeze slices for longer storage.
- Can I make the dough in advance?
Yes! You can prepare the dough a day ahead and keep it in the refrigerator. Just bring it to room temperature before baking.
- What adjustments do I need to make if I use a convection oven?
Lower the baking temperature by about 25°F (14°C) for best results, as convection ovens circulate hot air for more efficient baking.