Easter Cake – Kulic

A great cake recipe for any occasion:

Mix the yeast and 1 tsp sugar with the water to a paste. Soak the raisins in the rum for at least 15 minutes.

Add the lukewarm milk to the yeast paste and mix in about 225 g of the flour until you have a thin cake batter. Cover and let rise in a warm place for half an hour, until the dough doubles in volume and starts to bubble.

Drain the raisins, keeping the liquid, and dry the raisins with kitchen roll. Add the saffron to the rum form and set aside.

Gradually sift the remaining sugar and flour into the dough mixture and fold until a thick dough forms. Beat the eggs and egg yolks into the batter, one at a time, along with the vanilla essence. Once the dough is firm enough, knead with your hands. Gradually incorporate the butter into the dough. Knead the saffron-rum mixture into the dough. Form the dough into a ball and place on a floured work surface. Knead heartily with the heels of your hands for about 10 minutes, folding over each other repeatedly. If necessary, incorporate more flour until the dough no longer sticks. When the dough is shiny and elastic, repeatedly form a ball, dust with flour and place in a mold brushed with butter.

Rise the dough another 1 hour in a warm place until it has doubled in volume.

Mix the candied fruit, almond slivers and raisins together with 1 tbsp. flour and the

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