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Easter means colored eggs, the pomlázka (Easter whip), baking Judas pastries, mazance and lamb cake. How about trying something unconventional this year? Take inspiration from abroad and bake a tender, moist mazanec with a cheerful glaze on the surface – the so‑called kulič. Haven’t heard of it yet? Let’s take a look!
Kulič – a delicacy from the East
Kulič originates from Russia and is a delicious sweet cake made from leavened dough, traditionally baked at Easter just like mazanec. It has a similar shape and taste to panettone. It is typically “taller than it is wide.” It is full of fragrant spices (nutmeg, cardamom, cinnamon), nuts, dried fruit and lemon zest. The surface of the kulič is drizzled with an egg-white glaze, which is decorated with various confections such as sugar pearls, hearts, colorful balls, etc. Bake this Easter treat and surprise your children and friends with a new mazanec on the festive table.
No special pan needed
Every homemaker has her own original recipe for mazanec, also called kulič, handed down from generation to generation. Baking this Easter delicacy is an art: the dough must be kneaded only with clean thoughts, don’t skimp on the filling and on the glossy glaze. Have you decided to try kulič but are worried you don’t have a special mold for baking it? No problem! A can from canned goods, for example from peeled tomatoes or peach compote, will reliably serve as a mold.
What will you need?
Preparing kulič or mini mazanec isn’t that complicated, but we strongly recommend following our recipe. The result will be an amazing treat that will become a real hit at Easter celebrations. Prepare the following ingredients:
- 350 g all-purpose flour
- 110 ml milk
- 1 whole egg
- 40 g butter
- 80 g sugar
- 1/2 teaspoon salt
- 7 g yeast
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 200 g dried fruit (raisins, cranberries, etc.)
How to make a real kulič
If you don’t have a mold, start by thoroughly washing the cans (for our quantity of ingredients about 5 pieces), greasing them with butter and lining them with baking paper. Then follow these steps:
- Sift the flour, salt, spices and cinnamon into a large bowl and work the butter in with your fingertips. Make a well in the center of the mixture and add the sugar and yeast.
- Add the beaten egg and lukewarm milk and mix everything together to form a soft, supple dough.
- Turn the dough out onto a lightly floured work surface. Gently fold the dried fruit into the dough. Knead the dough for about 5 minutes until smooth and elastic.
- Shape the dough into a boule and place it in a bowl greased with butter, cover with a clean towel and put in a warm place for 1 hour.
- Turn the risen dough out onto a lightly floured surface and gently knead it. Shape into a boule again, place in a bowl covered with a towel and let rest for another 30 minutes.
- Then take the dough out onto a floured work surface and divide it into 5 equal pieces. From each piece make a ball and from that form a cylinder, which you place into a can lined with baking paper. Cover the cans with a towel and let rise for 25–30 minutes.
- Preheat the oven to 240 ℃.
- Once the dough in the cans has risen to 3/4 of the can, place them on a baking sheet and bake for about 25–35 minutes or until the dough is golden brown.
- Turn the kulič out of the can onto a cooling rack and let cool.
Let your imagination run wild
Finally it’s time for decorating with glaze. For it prepare:
- 100 g powdered sugar
- Juice of half a lemon
- Sliced almonds
- Sprinkles of your choice
To make the glaze, add the lemon juice to the powdered sugar tablespoon by tablespoon until you have a thick but still pourable glaze. Drizzle over the mini mazanec and let the glaze run down the sides, then sprinkle sliced almonds, colorful sprinkles and pearls on top. Call the kids to help—you’ll see that decorating will be fun!
