As the Orthodox Christian community prepares to celebrate Easter on April 20, 2025, various traditions and recipes come to life, reflecting the rich cultural heritage surrounding this significant holiday. The atmosphere leading up to Easter is filled with anticipation, as families engage in age-old practices that have been passed down through generations.
The "Rodina V. I. Lenin" Museum-Reserve has shared insights into the preparation of Easter cakes, known as "kulich" in Russian. According to Yulia Kirillova, an employee at the museum, the days leading up to Easter are meticulously planned. "On Friday, housewives would prepare cottage cheese Easter cakes and set up Easter cakes made from the best flour, with a large number of eggs and sugar," she explained.
One traditional recipe from the region includes a substantial amount of ingredients: 3 kg of flour, 4.5 glasses of milk, 4.5 glasses of sugar, 250 grams of margarine, 500 grams of butter, 18 yolks, 9 egg whites, 1 package of yeast, and 3 teaspoons of salt. This recipe highlights the importance of quality ingredients and the care that goes into making each cake. Another simpler recipe lists 1 bottle of milk, 12 pounds of sugar, 3 pounds of flour, 12 pounds of butter, 12 pounds of raisins, a pinch of salt, and 3 eggs, along with 13 glasses of yeast.
Meanwhile, at the Novo-Tikhvin Monastery, preparations for the Holy Resurrection of Christ are in full swing. On April 16, 2025, the sisters of the monastery invited journalists to witness a master class on hand-painting Easter cakes. Sister Nadezhda Vostrikova explained the significance of the Easter cake, stating, "Easter cake is a reminder of how the Lord broke bread and ate it with his disciples." The sisters demonstrated the intricate process of painting the cakes, which are adorned with flowers and the letters "ХВ" (Christ is Risen).
The monastery's recipe for Easter cake includes 1.2 kg of flour, 1.5 glasses of milk, 10 g of dry yeast, 6 eggs, 2 glasses of sugar, 0.25 teaspoon of salt, 300 g of butter, 200 g of raisins, and 1 packet (3 g) of vanillin. The cakes are lavishly decorated with nuts, glaze, and colorful sprinkles, making them a festive centerpiece for the holiday.
In the Kaliningrad diocese, the Svyato-Ekaterininsky women's monastery has also begun baking Easter cakes in advance. From Thursday, the longest and most significant services before Easter will take place in Orthodox churches. Press secretary Serafima Erokhova shared that she, too, has prepared Easter cakes, and Matushka Maria, the wife of priest Ilya Bondarenko, has completed her baking using a popular recipe for Alexandrian cakes. This recipe yields cakes that are known for their creamy flavor and moist texture.
The ingredients for this recipe include 1 egg plus a yolk, 100 g of sugar, 1 tsp of dry yeast, 125 ml of warm milk, 80 g of butter, 50-80 g of dried fruits, 250-300 g of flour, 0.5 tsp of vanilla sugar, a pinch of salt, and 1 tbsp of cognac. The mixture is left to rise overnight before baking at varying temperatures to achieve the perfect texture.
As families gather to celebrate Easter, the cost of ingredients for making an Easter cake with raisins and glaze in Russia has been reported by Rosstat to be approximately 270.7 rubles in 2025. This calculation is based on a recipe for a 600-gram cake and one serving of protein glaze, which includes 125 milliliters of milk, one egg, 100 grams of butter, 250 grams of flour, 60 grams of sugar, 4 grams of yeast, and 70 grams of raisins. The glaze consists of 200 grams of powdered sugar, 3 milliliters of lemon juice, and one egg white.
The most expensive ingredient is butter, costing 123.3 rubles, followed by powdered sugar at 48 rubles and raisins at 42 rubles. The cheapest ingredients are sugar and lemon juice, making the overall cost of creating these traditional treats relatively accessible.
For those looking to purchase Easter cakes in Moscow, a variety of options are available. Nobo, known for its innovative desserts, offers two large-format cakes: one lemon-flavored with candied fruits and a lemon custard cream, and another based on airy 'pandoro' dough with Belgian chocolate and walnuts. Pre-orders are open until April 20, 2025.
0.75 Please, another esteemed establishment, aims to recreate the nostalgia of childhood with its Easter cakes. Chef Polina Zubakha offers a classic version featuring candied cranberries and orange, topped with a macaron hat, and another filled with bourbon and lemon custard cream, decorated with white chocolate.
Sage restaurant presents three unique variations of panettone, prepared without yeast using the traditional Levito Madre starter. Their offerings include a classic version with roasted hazelnuts and white chocolate, a chocolate variant with Belgian milk chocolate, and a signature panettone with pistachio paste and a hint of halva, available for pre-order until April 19, 2025.
Ukhvat is also offering gift baskets filled with Easter treats, including both classic 650 g and child-friendly 500 g cakes, along with wine, gingerbread, and decorative items. Cafe Pushkin has crafted an Easter collection that features cakes with rum-soaked raisins and elegant handmade lace decorations, as well as cottage cheese cakes and hand-painted eggs.
For those seeking a modern twist, Radio Greenhouse presents a unique take on cottage cheese Easter cakes, while Miss You restaurant invites customers to try their festive collection, which includes a traditional cake infused with orange candied fruits and a mini-version of the classic cake called "Kulichik." This mini cake is complemented by a black currant cream and yuzu ganache, showcasing the evolving nature of Easter traditions.
As families gather to celebrate this joyous occasion, the spirit of Easter is alive and well in both traditional and contemporary forms, highlighting the importance of community, family, and the cherished recipes that bring them together.
