Traditional Lithuanian Raguolis (Tree Cake) Recipe

Ingredients

  • 1 liter of milk
  • 1 packet of dry yeast (7 grams)
  • 1/2 cup of granulated sugar
  • 2 eggs
  • 1/2 teaspoon of salt
  • 5 cups of all-purpose flour
  • 1/2 cup of unsalted butter, melted
  • 1/4 teaspoon of nutmeg, grated
  • 1/4 teaspoon of cardamom, ground
  • 1 egg yolk for brushing
  • 2 tablespoons of poppy seeds for sprinkling

Steps and instructions

  1. Warm the milk to a comfortable temperature for your finger, about 37°C/98.6°F. Then dissolve the yeast in the milk.
  2. Add the sugar, eggs, salt, nutmeg, and cardamom to the milk and yeast mixture, stirring well to combine.
  3. Gradually add the flour, stirring constantly, until the dough is soft and elastic.
  4. Next, pour in the melted butter and knead the dough until it fully absorbs the butter and becomes smooth and shiny, about 10 to 15 minutes.
  5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until it doubles in size, about 1 to 2 hours.
  6. Once the dough has risen, punch it down to remove the air bubbles. Divide the dough into two equal parts.
  7. Shape each part into a ball and place one in the middle of a greased baking pan. Flatten it slightly. Then place the second dough ball on top of the first one and flatten it as well.
  8. Make deep, radial incisions on the top layer of the dough to form a star-like pattern.
  9. Brush the dough with beaten egg yolk and sprinkle poppy seeds on top.
  10. Let the dough rest for about 20 to 30 minutes to allow it to rise again.
  11. Bake in a preheated oven at 180°C/350°F for about 40 to 50 minutes, or until the top is golden brown.
  12. Once done, remove the raguolis from the oven and let it cool on a wire rack before slicing and serving.

Tools for making

  • Mixing Bowl - A large bowl used for mixing and kneading the dough.
  • Baking Pan - A greased pan used for baking the raguolis.
  • Measuring Cups - To accurately measure the milk, sugar, and butter.
  • Measuring Spoons - To measure the yeast, salt, nutmeg, and cardamom.
  • Kitchen Towel - To cover the dough while it rises.
  • Wire Rack - Used for cooling the raguolis after baking.
  • Pastry Brush - To brush the dough with beaten egg yolk.
  • Oven - To bake the raguolis at the specified temperature.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier version.
  • Replace the milk with almond milk or any other non-dairy milk for a dairy-free option.
  • Add a tablespoon of orange zest to the dough for a citrusy flavor.
  • Incorporate a filling of your choice, such as sweetened ricotta cheese, chocolate chips, or dried fruits, before shaping the dough.
  • Experiment with different toppings like sesame seeds, chopped nuts, or cinnamon sugar.
  • Make a savory version by adding herbs like rosemary, thyme, or oregano to the dough and omitting the sugar.
  • Create a gluten-free version using a gluten-free flour blend or almond flour.
  • Add a layer of fruit jam or preserves between the dough layers for a fruity twist.
  • For a more festive touch, sprinkle colored sugar or edible glitter on top of the dough before baking.
  • Replace the poppy seeds with toasted sesame seeds or sunflower seeds for a different texture and flavor.

Recipe overview

Raguolis, also known as 'Tree Cake,' is a traditional Lithuanian dessert that is as tasty as it is beautiful. This wonderfully fragrant and rich cake gets its name from its distinctive shape that resembles a tree's rings when sliced. With a delightful blend of nutmeg and cardamom, this layered cake is a treat to the senses. The recipe involves creating a yeast-based dough, layering it, and baking it to golden perfection. It may seem complex, but the process is enjoyable and the result is well worth the effort. You'll be left with a tantalizingly aromatic, sweet dessert that is sure to impress your guests at any gathering. So, roll up your sleeves and get ready to bake a Lithuanian masterpiece!

Common questions

  1. Can I use instant yeast instead of dry yeast? Yes, you can substitute dry yeast with an equal amount of instant yeast in this recipe.
  2. Can I use whole wheat flour instead of all-purpose flour? While it is possible to use whole wheat flour, the texture and taste of the raguolis may be slightly different compared to using all-purpose flour.
  3. How long does the dough need to rise? The dough should be allowed to rise until it doubles in size, which usually takes 1 to 2 hours.
  4. Can I add other spices or flavorings to the dough? Absolutely! Feel free to experiment with other spices or flavorings according to your taste preferences.
  5. What should be the oven temperature for baking? Preheat the oven to 180°C/350°F for baking the raguolis.
  6. How do I know when the raguolis is done baking? The raguolis is ready when the top is golden brown. You can also insert a toothpick into the center – if it comes out clean, it's done.
  7. Can I freeze the raguolis? Yes, you can freeze the raguolis. Make sure to wrap it tightly in plastic wrap or place it in an airtight container before freezing. Thaw it at room temperature before serving.

Serving dishes and utensils

Origin stories

Raguolis, also known as "tree cake", is a traditional Lithuanian dessert that has been gracing the tables of locals for centuries. Its unique shape, resembling a tree's rings when sliced, is a testament to Lithuania's deep-rooted love for nature. Not just a treat for the taste buds, this dessert holds a special place in Lithuanian folklore. Customarily, raguolis is baked for special occasions and celebrations, with the belief that the taller the cake, the deeper the respect for the guests. The baking process is a labor of love, requiring considerable time and effort, which makes it all the more special. Its intricate pattern, achieved by patiently layering the dough, symbolizes the cycle of life, making Raguolis not just a delight to eat, but also a cultural experience. The pleasant aroma of this delicacy is enough to transport you to the rustic countryside of Lithuania, where it is still baked following age-old traditions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.