What to cook for Easter? Step-by-step recipe for kulich and baked lamb

Lent is coming to an end, which means it’s time to think about Easter breakfast. In the old days, at Easter, hostesses put on the table a variety of pickles, poultry, meat, fish and other dishes, but the main symbols of the festive table have always been the kulich and eggs.

Today we will not do without one of the symbols of Easter – kulich. And I also suggest cooking baked lamb, which is known for its beneficial properties for the body: it contains lecithin (prevention of diabetes), potassium and magnesium (heart function) and other microelements. But, of course, and this product should be consumed in moderation, so as not to harm yourself, especially after a long fast.

Easter kulich

Ingredients

• flour – 600 g;
• chicken egg – 6 pcs;
• sugar – 350 g;
• salt to taste;
• dough leavener – 2 tbsp;
• raisins – 200 g;
• milk – 400 ml;
• apricots – 100 g;
• butter – 400 g;
• dry yeast – 20 g;
• cream 20% – 200 ml;
• powdered sugar – 50 g.

Preparation

Step 1: Wash raisins and soak in warm water. Peel apricots and cut into 1 cm cubes.

Step 2. Soak yeast in milk for 20 minutes.

Step 3. Warm the milk a little, add eggs and yeast to it and beat thoroughly.

Step 4. Sift the flour through a sieve, add salt, leavening agent, sugar and mix with the milk and egg mixture. Beat until smooth, add raisins and apricots, and then mix again.

Step 5. Grease the molds with butter. Pour the mixture into the molds, cover with cling film and leave in a warm place for the dough to rise.

Step 6. Heat the oven to 170 degrees and bake until ready, checking with a wooden skewer. Cooking time depends on the volume of your mold.

Step 7: Prepare the fudge. Whip the cream thoroughly in a blender until peaks form and place in the refrigerator for 30 minutes. Sift the powdered sugar through a sieve, gradually add it to the whipped cream and stir with a spatula so that the cream does not settle. Transfer to a pastry bag and pipe your favorite patterns on top of the kulich.

Baked lamb

Ingredients

• lamb hind leg – 1 pc;
• salt – 30 g;
• ground pepper mixture – 15 g;
• fresh thyme – 4 sprigs;
• rosemary – 4 sprigs;
• cumin – 2 tsp;
• ground coriander – 1 tsp;
• butter – 150 g;
• fresh garlic – 3 cloves.

Step 1. Chop thyme, rosemary and garlic with a knife, add salt, pepper mixture, cumin, coriander and mix with soft butter at room temperature.

Step 2: Rinse the lamb under running water. Make punctures in the meat with a knife all over the meat and rub thoroughly with the spices. Wrap in parchment and three layers of foil.

Step 3. Heat the oven to 160 degrees and bake the meat for about 2-2.5 hours, depending on the size of the leg of lamb. When the meat is baked through, unwrap it and raise the temperature to 180 degrees and let it bake some more until the crust forms.