This is the best sourdough Easter cake recipe (kulich) you will ever try! It tastes so delicate and sweet. It is the perfect thing to bring to the family Easter lunch or dinner!
Once you try this sourdough Easter cake recipe, you will never want to go back to making it with yeast!
For more Easter party dessert ideas, be sure to check out my blueberry lemon streusel muffins, my chocolate chip cookie recipe or my sourdough discard strawberry jam bars!
Notes
I make this sourdough Easter cake as a bundt cake, but you can make it like the traditional way to make kulich bread, in smaller, tall containers.
This recipe calls for a milk based sourdough starter. To do this, you will need to first feed your regular sourdough starter as normal.
Once it gets bubbly and active, place 1/3 cup of your sourdough starter in a separate bowl. You will make the milk based starter mixture for the Easter cake in this bowl.
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Mixing bowls
Ingredients
The starter:
- 2/3 cup milk (warmed)
- 1/3 cup (previously fed) active and bubbly starter
- 1 cup all-purpose flour
The Easter cake:
- The entire contents of the milk-based starter
- 1 1/2 cup milk (warmed)
- 3 egg yolks
- 1 cup sugar
- 1/2 cup butter (melted)
- 2 tsp vanilla extract
- 1 tsp salt
- 4 1/3 cup flour
- 2 1/2 tsp baking powder
- 1 1/2 cup raisins
The glaze:
- 3 egg whites
- 1/2 cup sugar
- 2 tsp vanilla extract
Instructions
Making the milk-based sourdough starter:
- Begin by feeding your regular sourdough starter as normal.
- Once the starter is active and bubbly, separate 1/3 cup of the starter into a separate bowl.
- In this bowl, add in 2/3 cup of warmed milk and 1 cup of all-purpose flour.
- Mix well, cover bowl, and set aside this mixture for a few hours, allowing it to get bubbly. NOTE: This starter will not rise very much, it should just get bubbly.
- Once this milk-based starter is nice and bubbly, you are ready to begin making your Easter cake.
Making the Easter Cake:
First, place flour, salt and baking powder into a large bowl.
Whisk the dry ingredients together and set aside for now.
In another bowl, combine the milk-based starter and warm milk. Whisk together until smooth. Set aside.
Next, in a separate bowl, combine sugar, melted butter, egg yolks, and vanilla extract. Mix well.
Add this mixture into the other bowl containing the milk and starter mixture. Whisk together until creamy.
Next, add the dry ingredients into the wet ingredients. Start by hand whisking these ingredients. Once the batter gets thicker, switch to hand kneading. Knead the dough together for a few minutes. Dough should feel sticky.
Once dough is thick and sticky, fold in the raisins. Keep kneading together by hand, until raisins are combined evenly in the sourdough Easter cake mixture.
Next, oil the bottom and sides of a large, clean bowl.
Transfer the sourdough Easter cake mixture into the oiled, clean bowl.
Cover bowl and set aside for 30 minutes.
Coil Folds
After 30 minutes have passed, perform a set of coil folds on the sourdough Easter dough batter.
Repeat 3 more times, in 30 minute breaks.
Once you have completed the 4 sets of coil folds, transfer your dough into an oiled bundt cake pan.
Then, cover the pan with plastic wrap and set aside for 2-5 hours to allow dough to rise.
Baking the Cake
After 2-5 hours, preheat your oven to 350 degrees Fahrenheit.
Next, remove plastic wrap and place your bundt cake pan into the oven.
Bake for about 45-50 minutes, or until a toothpick comes out clean.
Once the cake is fully baked, place onto a cooling rack and allow to cool.
Once cooled, transfer your Easter cake onto a cake stand.
NOTE: You can slice the bottom of the cake off to make it more even for when you place it onto the cake stand.
To make the glaze:
In a small saucepan, combine 1/2 cup of sugar, vanilla extract and egg whites.
Whisk mixture together.
Next, place the saucepan on the cooktop. On medium heat, melt this mixture, whisking constantly. Remove from heat as soon as sugar melts. Do not let it get too hot or the eggs will cook.
Take this melted sugar mixture and pour into a mixing bowl.
Then, using a hand mixer on high speed, mix together mixture until light and fluffy. The consistency of the glaze should look like meringue.
Next, apply the glaze on top of the sourdough Easter cake.
OPTIONAL: Top with sprinkles.
The Best Sourdough Easter Cake Recipe (Kulich)
This is the best sourdough Easter cake recipe (kulich) you will ever try! It tastes so delicate and sweet. It is the perfect dessert to bring to the family Easter lunch or dinner!
Once you try this sourdough Easter cake recipe, you will never want to go back to making it with yeast!
Ingredients
- MILK-BASED STARTER:
- 2/3 cup milk (warmed)
- 1/3 cup (previously fed) active and bubbly starter
- 1 cup all-purpose flour
- EASTER CAKE:
- All contents of the milk-based starter
- 1 1/2 cup milk (warmed)
- 3 egg yolks
- 1 cup sugar
- 1/2 cup butter (melted)
- 2 tsp vanilla extract
- 1 tsp salt
- 4 1/3 cup flour
- 2 1/2 tsp baking powder
- 1 1/2 cup raisins
- GLAZE:
- 3 egg whites
- 1/2 cup sugar
- 2 tsp vanilla extract
Instructions
Making the milk-based sourdough starter:
- Begin by feeding your regular sourdough starter as normal.
- Once the starter is active and bubbly, separate 1/3 cup of the starter into a separate bowl.
- In this bowl, add in 2/3 cup of warmed milk and 1 cup of all-purpose flour.
- Mix well, cover bowl, and set aside this mixture for a few hours, allowing it to get bubbly. NOTE: This starter will not rise very much, it should just get bubbly.
- Once this milk-based starter is nice and bubbly, you are ready to begin making your Easter cake.
Making the Easter Cake:
First, place flour, salt and baking powder into a large bowl.
Whisk the dry ingredients together and set aside for now.
In another bowl, combine the milk-based starter and warm milk. Whisk together until smooth. Set aside.
Next, in a separate bowl, combine sugar, melted butter, egg yolks, and vanilla extract. Mix well.
Add this mixture into the other bowl containing the milk and starter mixture. Whisk together until creamy.
Next, add the dry ingredients into the wet ingredients. Start by hand whisking these ingredients. Once the batter gets thicker, switch to hand kneading. Knead the dough together for a few minutes. Dough should feel sticky.
Once dough is thick and sticky, fold in the raisins. Keep kneading together by hand, until raisins are combined evenly in the sourdough Easter cake mixture.
Next, oil the bottom and sides of a large, clean bowl.
Transfer the sourdough Easter cake mixture into the oiled, clean bowl.
Cover bowl and set aside for 30 minutes.
Coil Folds
After 30 minutes have passed, perform a set of coil folds on the sourdough Easter dough batter.
Repeat 3 more times, in 30 minute breaks.
Once you have completed the 4 sets of coil folds, transfer your dough into an oiled bundt cake pan
Then, cover the pan with plastic wrap and set aside for 2-5 hours to allow dough to rise.
Baking the Cake
After 2-5 hours, preheat your oven to 350 degrees Fahrenheit.
Next, remove plastic wrap and place your budnt cake pan into the oven.
Bake for about 45-50minutes, or until a toothpick comes out clean.
Once the cake is fully baked, place onto a cooling rack and allow to cool.
Once cooled, transfer your Easter cake onto a cake stand.
To make the glaze:
In a small saucepan, combine 1/2 cup of sugar, vanilla extract and egg whites.
Whisk mixture together.
Next, place the saucepan on the cooktop. On medium heat, melt this mixture, whisking constantly. Remove from heat as soon as sugar melts. Do not let it get too hot or the eggs will cook.
Take this melted sugar mixture and pour into a mixing bowl.
Then, using a hand mixer on high speed, mix together mixture until light and fluffy. The consistency of the glaze should look like meringue.
Next, apply the glaze on top of the sourdough Easter cake.
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