Prepared baking mix "Classic Easter Bread" with Raisins - for a big family and a festive table, 1,1 kg
When Easter means many Easter breads and lots of joy
Easter is not just one Easter bread. It is a table where the whole family gathers. It is guests, baskets, gifts, and the aroma of fresh baking filling the house.
That is why Sto Pudiv created the baking mix “Classic Easter Bread with Raisins” in a large 1.1 kg format — for those moments when you want to bake not just one Easter bread, but several: for home, for relatives, for sharing, and for Easter baskets.
This mix is an easy alternative to complex recipes and long kneading. It allows you to prepare festive baking calmly, combining holiday preparations with enjoyable time in the kitchen.
The dough turns out soft, elastic, and rises beautifully. It can be used not only for traditional Easter bread, but also as a base for Easter buns and festive pastries.
The 1.1 kg format is perfect for:
— large families,
— festive events,
— cafés and bakeries,
— catering and HoReCa.
When there is enough Classic Easter Bread with Raisins for everyone, the holiday feels even warmer.
Bon Appetit!
Preparation Method
- Pour the “sponge” mix into a small bowl, add 50 ml of warm water, and stir well. Cover with a towel and leave in a warm place for 20 minutes.
- Pour the main mix into a deep bowl and make a well in the center. Add the prepared sponge, 2 sachets of vanillin, 8 tbsp of vegetable oil, 50 g (6 tbsp) of melted butter or margarine, and 400 ml of warm water. Mix thoroughly. Leave in a warm place until the dough doubles in volume.
- Knead the dough, add the washed raisins, and mix well.
- Grease the baking molds and fill them halfway with dough. Let the dough rise to the top of the molds.
Preheat the oven to 220–230 °C and bake at 180–200 °C for 40–45 minutes until golden brown.
Helpful tip: how to glaze "Classic Easter Bread" with Raisins
- There are several ways to apply glaze depending on its thickness.
- A pastry bag is perfect for decorating kulich with thick glaze. It allows you to create various patterns depending on your imagination.
For sugar glaze, a silicone pastry brush works best and helps evenly coat the top with syrup. - You can also pour glaze directly from a bowl, placing the kulich on a baking tray. The glaze will gently flow down the sides, creating beautiful drips. This method is ideal for protein glaze, as long as it is not too liquid.
- Chocolate glaze is usually applied in portions and spread with a spoon. It is also convenient to dip the kulich directly into the glaze, controlling the coating area. For a smooth finish, first brush the top with jam. Glaze hardens quickly, so it should be used immediately after preparation.
- Great decorations include confectionery sprinkles, marmalade, candied fruit, grated chocolate, dried fruits, and chopped nuts. Fondant figures also look attractive. Decorations should be applied immediately after glazing, before it hardens.
Always apply glaze only to completely cooled baked goods so that it does not peel off.
Why choose Sto Pudiv "Classic Easter Bread" with Raisins baking mix
- For big families and festive tables
One pack is enough to bake up to 10 Easter breads of 150 g each. - Perfect for HoReCa and catering
Convenient format for cafés, bakeries, festive events, and corporate orders. - Universal dough for Easter baking
Suitable not only for kulich but also as a base for Easter buns and sweet pastries. - Time and effort saving
Ready mix simplifies dough preparation without long kneading. - Large and economical format
1.1 kg pack is ideal for those who bake a lot. - Perfect for sharing and gifting
Easy to divide into several Easter breads for different people. - Created especially for Easter
When not only baking matters, but also the festive atmosphere.
