Kulich is a traditional pastry that is prepared before the Easter holiday. Fragrant, glazed and decorated - not a single festive tea party can do without it. A simple cooking recipe delicious cake for Easter at home.
Ingredients:
- white wheat flour - 4 tbsp;
- sugar for dough - 8 tbsp. l;
- powdered sugar for glaze - 8 tbsp. l;
- butter- 8 tbsp. l;
- eggs - 8 pcs;
- yeast (live) - 20 g (it is preferable to use live yeast, but if not, then replace them with 7 g of dry ones. Often this is exactly one small bag);
- salt - 0.5 tsp;
- milk 3.2% fat - 1 tbsp;
- dried fruits / nuts - 1 tbsp (you can take any dried fruits of your choice. Large slices chop).
Heat up the butter until soft. Add it at the end of the batch, mix thoroughly. Cover the bowl with the dough and let rise in a warm place for 60 minutes. 
Dried fruits and nuts, chosen by you for the filling, chop and roll in flour. Leave small dried fruits like raisins whole. 
When the dough has stood for 60 minutes and rises well, add the prepared dried fruits. Stir so that the filling is evenly distributed. 
Prepare your baking dishes. Line the bottom and sides with parchment. The edges of the parchment should be higher than the walls of the form. Soften the butter and grease the inside of the parchment with it so that the finished cakes do not burn. Fill molds 3/4 full with batter. 
Let the dough rise a little. Preheat the oven to 180 degrees and put future cakes in it. Bake 40 minutes. Check readiness with a wooden stick. It shouldn't be wet. Release the finished products from the mold and leave on a wire rack to cool. 
Prepare frosting. To do this, mix powdered sugar and 6 proteins in a bowl and beat with a mixer until strong peaks form. 
Use the icing to decorate the cakes to your liking. You can use a pastry syringe, colored beads, chocolate chips, figures from mastic. 
For Easter to be according to all the rules and traditions, you need to bake festive Easter cakes. There is nothing tastier and more desirable than homemade baking, so try to still cook homemade cake, and not buy it in the nearest store. For this recipe Can be used as one large or several small baking tins. You should get about 6 small ones, somewhere around 300-350 grams.
dough recipe for dough with dry yeast in milk
Ingredients:
- 300 ml of milk;
- 15 grams of dry (high-speed) yeast;
- 250-350 grams granulated sugar;
- 3 pieces of chicken eggs;
- 200 grams of butter;
- a pinch of salt;
- 100 grams of light or dark raisins;
- 600 grams wheat flour, pre-sifted.
Cooking process:
Prepare the dough for the future test. Milk should be warmed up a little. Pour right into it fast acting yeast because they are more active.
Stir everything with a spoon. Enter flour, 4 table. spoons will suffice.
Sweeten the brew. Add half of the required granulated sugar. Stir the whole mass again. You need to wait until the dough foams and becomes ready for further use. Cover the bowl with a clean towel and set it in a warm place. Forget about the dough for Easter cakes for 30 minutes. During this time, she will wander and rise with a magnificent hat.
Pour the sugar that you still have left over to the warm melted butter. Yolks can be added to slightly cooled butter.
Separate the whites from the yolks. Add the yolks one at a time and beat lightly.
Beat the whites with a mixer, and then add to the main mass. Now it's time to introduce the dough.
Then you need to add all the remaining flour in parts.
The dough will come out sticky and sticky. This is how it should be and don't be afraid of it. You just need to set it aside and give it time to proof.
When the dough for homemade Easter cakes has increased, stir in the peeled and steamed raisins and let it rise again and increase in size. The atmosphere in the kitchen should be as calm as possible, because the dough does not like loud sounds and noise. Then it will be possible to spread the dough for Easter cakes in small parts into molds. They need to be prepared in advance, just grease or line with oiled paper.
Fill cookie cutters halfway with batter, leaving room to rise. Bake the cakes in the oven for 25 minutes. Time is approximate, as it may vary for different sizes of molds. Preheat the oven to 180 ° and no more, so the dough is baked and browned evenly. If for some reason the top starts to brown prematurely, cover the cakes with paper or foil.
Decorate finished products with icing and edible decorations.
Baking Easter cake at home is quite simple, and you are convinced of this in this photo recipe.
Happy Easter and delicious Easter cakes to all!
Homemade cake with milk: recipe and photo from Natalia IsaenkoAs promised, today I will describe my recipe for Easter cake and the process of its preparation. Did it on my own for the first time, so culinary process preceded by a daily "course of theory".
After reviewing more than a dozen top articles and reading about a thousand comments, I chose the most common option and sketched out a plan of action for myself. But, as usual (how many people - so many recipes), I had to adjust it a little.
Cooking Easter cake - step by step recipe
Ingredients
For test:
- flour - 1,400 g;
- milk - 400 ml (2 tablespoons of 200 ml);
- fresh yeast - 50 g (dry, I think, 14 grams);
- eggs - 6 pcs;
- butter - 200 g;
- sugar - 400 g (2 tbsp. 200 ml each);
- raisins - 300 g;
- vanilla sugar - 10 g (1 sachet);
- cognac - 1 tbsp. l.;
For glaze:
- powdered sugar - 1 tbsp.;
- protein - 1 pc.;
- lemon juice - 1 tbsp. l.
How to make dough
Of course, it was scary to take on such a responsible task for the first time, I was tormented by doubts: whether lush, soft, airy Easter cakes would turn out, as we would like. But until you do it, you won’t know, so I tuned in to the right “wave”, kicked everyone out of the kitchen, locked the parrot, slammed the window, the doors and started.
First of all, I lit a small fire in the gas oven, closed the door - let it heat up and heat the kitchen. From the oven, the surface of the stove will also become warm, I will put dough and dough on it. Immediately put the oil on the stove - it will gradually heat up and soften well.
1. We measure out 400 ml of milk and put it in a bowl on fire. We heat until, having tried with a finger, we feel good warmth, but not to be hot.
2. We crumble yeast into milk. I recommend Lviv yeast to Ukrainian residents - I use it all the time, everything works out great.
Then I realized in time that I took a small bowl and quickly poured the whole mixture into a cauldron, where I usually cook.
3. Add 2 tbsp. l. sugar, stir until slightly dissolved. Sift through a fine sieve 4 tbsp. flour.
4. Stir well with a spoon to make a slightly viscous dough dough.
5. We cover the cauldron with a towel and put it on the stove (it is already warm). While the dough is coming up, prepare the muffin: we separate the yolks from the proteins.
6. Add the remaining sugar, vanilla sugar to the yolks and grind until the mixture turns slightly white.
7. Beat the whites with a pinch of salt with a mixer into a stable foam.
8. Opara, meanwhile, came up (more than doubled) and slightly settled - it means ready. It took 30-40 minutes.
9. Add yolks to it and mix.
10. Then put softened, almost liquid butter.
11. Next, pour in a spoonful of alcohol (cognac, rum) and mix again.
12. Add whipped whites and once again very gently and thoroughly mix with a spoon from top to bottom.
13. Add flour and start kneading the dough.
Initially, the Easter cake recipe called for only 1 kg of flour. I conscientiously weighed this kilogram on the scales. But, when I sifted the remaining amount of flour into the dough and kneaded the dough, it turned out to be too liquid, you can’t knead it with your hands. I had to rely on my intuition.
I added another 200 g of flour, after kneading the dough turned out, with which you can already work with your hands. It took another 200 g of flour to sprinkle the table and subsequent dusting. At the end, I weighed what was left of the two-kilogram bag - about 600 g.
Perhaps I have such flour, and you will get a different amount.
14. Put the dough on a floured table and continue to knead.
The goal was this: to make the dough smooth and soft. As soon as I felt that if I added a little more flour, the dough would stop sticking to my hands, I stopped adding flour. Let it be sticky, it does not matter, you need to periodically lubricate the table and hands vegetable oil- and there will be order, but the Easter cake will turn out to be airy. I continue to knead with my hands - a total of about half an hour.
The dough is well saturated with oxygen. And here is the sign of readiness that I noticed at the end: with a sharp pressure, the dough resists, springs like a rubber ball, although it is very soft and does not hold the shape of a ball on the table, slowly spreading.
15. Lubricate a clean cauldron with vegetable oil, put a ball of dough in it, also lubricate it with oil and leave it on the stove to rise, wrapped in towels.
16. We sort out the raisins, there are enough tails and just garbage in it.
17. Pour boiling water for 10-15 minutes.
18. We strain the water, pour the raisins on a towel, cover with the edges so that all the moisture is absorbed, and the raisins are as dry as possible.
If desired, candied fruits, nuts, dried apricots can be added to the Easter cake recipe. I considered it redundant.
19. After an hour, the dough came up very well.
20. We spread it on a table dusted with flour, knead it with our hands into a cake and scatter half of the raisins in a thin layer.
21. We fold the edges with an envelope. Knead again with your hands into a cake and scatter the remaining raisins. Once again, fold the envelope and knead a little with your hands.
22. The second time we put the dough in a cauldron to rise.
Preparing molds and baking Easter cakes
1. While the dough is “growing”, prepare the baking dishes. For small Easter cakes, I bought special paper molds, and for a large Easter cake I took a Teflon detachable one.
You can bake in any metal utensils: in mugs, saucepans. People use tall tin cans after removing the labels and plastic covers.
For ease of extraction, the walls and bottom of such dishes are lined with oiled parchment paper. Cylinders are also rolled up from the paper itself, the bottom is slapped with a stapler and baked. In general, there would be a desire, but you can think of something to bake in.
2. Lubricate all forms with a brush with melted butter.
I’m not overjoyed with the test - after an hour it rose remarkably again.
3. I kneaded it a little on the table, tear off the necessary pieces, roll them into balls and lay them out so that the forms are filled by about one third of the volume.
4. We arrange the forms immediately on the baking sheet so as not to touch them anymore, cover with a towel, let stand until the dough rises almost to the brim (20-30 minutes).
5. Preheat the oven to 180 degrees. We put a baking sheet with water at the bottom (I also did it when I baked). We also spray the oven with water from a spray bottle and, finally, put the Easter cakes to bake. Do not open the door for the first 10 minutes.
Some of my Easter cakes stood close to the walls so that they baked evenly, I turned them periodically. After half an hour, I sprayed the oven again with water.
Smaller cakes began to brown later than large ones (they are lower, and the heat from the ceiling reaches them less). And the largest one almost rested on the ceiling and soon began to burn from the top sheet of metal.
I even had to cover it with a circle of parchment soaked in water. As a result, all the Easter cakes were baked at the same time - in about an hour. When pierced with a wooden toothpick, there was no dough left on it - a sure sign of readiness.
I don’t even mention the fact that the aroma of baking was unimaginable, my wife even woke up. But Easter cakes cannot be eaten right away, they must be skillfully cooled and allowed to “ripen”. They are immediately very tender, ready to break into pieces and deform under strong pressure.
Therefore, it is best to put them on something soft, on a barrel, cover with a towel and periodically turn, this is especially true for large Easter cakes - they can deform under their own weight.
When they become warm, the cakes can be removed from metal molds, in paper forms you can leave and decorate.
How to make egg white frosting and decorate
1. To prepare the glaze, beat one protein into foam. Without ceasing to beat, gradually add a glass powdered sugar and a tablespoon lemon juice. It turned out such a mass.
I started at 5:00 pm and went to bed at 3:00 am. Made 220 photos! If you do not take into account the time for photographing, you can manage in 6-8 hours.
Tired - no words, but what a pleasure, friends! The pleasure from the process and the result, from the realization that I did it myself, at such moments the soul sings and even fatigue is pleasant (probably I am a workaholic). And it turned out the way I wanted - the pastries are lush, airy, soft and incomparably tasty (I learned this already in the morning).
The next day, my neighbor grandmother caught me on the landing: “Seryozha, the neighbors say that you are doing some tests at night - everything is flashing in the kitchen. The apartment, by any chance, you will not blow up? I laughed and reassured her that the flash was flashing when photographing. I thought to myself: “Who was itching to watch my windows at 2 a.m.?” The neighbor, in turn, froze with her mouth open (what can be photographed in the kitchen from the evening until two in the morning?). On that they parted.
For you, dear readers, I also have everything for today, share your impressions, if someone writes their recipe for Easter cake, I will be glad. My parents bake Easter cakes in a bread machine, health does not allow kneading the dough with your hands, you can. Also recently I did cottage cheese easter, was also satisfied.
Step by step recipe with photo
Cooking Kulich is a time-consuming business, as I said, so please be patient. However, it is still the most quick recipe, you'll see. Let's start by preparing the dough and all the other ingredients. We take out the butter in advance from the refrigerator to warm up. Pour raisins hot water for 15 minutes and leave aside. In a saucepan, heat the milk a little and completely dissolve the yeast in it. I have dry ones, but you can use fresh ones, they are even better with them.
Add 250 grams of flour to milk and mix thoroughly. Opara for Easter cakes is ready, cover it with a towel or wrap it with cling film and put it in heat for 30 minutes. You can use a cooled oven for this, it is better not to raise the temperature above 40 degrees. The contents of the pan will greatly increase in size.
Meanwhile, separate the proteins from the yolks in different containers.
We thoroughly interrupt the yolks with sugar or fructose and with vanilla or vanilla sugar until they turn white. If you are using a vanilla bean, cut it in half lengthwise and remove the seeds with a knife. They need to be placed. The dough for Easter cake will acquire a wonderful aroma. I love the smell of vanilla, one of my favorite "edible" flavors! And you? Maybe you like cinnamon more?
Beat egg whites to firm peaks. The video above clearly shows how whipped the whites should be - they do not fall out of the container, even if it is turned upside down. To make the whites easier to whip, cool them before the process, add a pinch of salt and make sure that not a single drop of yolk gets into them. If everything works out, Easter pastries will be airy and tender!
We take the dough out of the oven, put the yolks in it and mix. Add softened butter and mix again. Lastly, add the whites there and mix well again. The dough for Kulichi is almost ready!
Sift all the remaining flour into the dough in parts, constantly mixing it into the workpiece. When the dough for Easter becomes dense enough, we begin to knead it with our hands. Very carefully, until all the flour is gone. If there is no more flour, but the dough is still very sticky to your hands, add a little more, but do not get carried away. Stickiness may appear due to the difference in the quality of the ingredients, but everything went smoothly for me 🙂
The most delicious Easter cake is not half ready. We leave the dough in a saucepan, cover with a towel and put it back in heat for 1 hour. It will rise again!
During this time, drain the water from the raisins, blot with a paper towel. If you don't like it, put candied fruit, it's also delicious. But they are with sugar, but not raisins. This is important for me 😀 This is about how to bake Easter, eat it and not gain weight 😉
We chop the nuts with a knife. Not in agony! Just in small pieces. You can take absolutely any nuts, or you can completely exclude them. Everything is optional, because the most delicious Easter cake will be such if the most delicious ingredients you choose yourself! Fortunately, even a simple Kulich recipe allows this.
By the way, I also cut my raisins, cut each piece in half, because it turned out to be too large, but it’s easier to just buy a small one. We put the sweets in the risen dough for the cake and knead it thoroughly.
Sending ready dough on Easter cakes again in a warm place for 20-30 minutes to rise again.
At this time, grease the bottoms of the molds for Easter cakes with oil. Sidewalls are not needed. I had 4 paper molds: 1 medium and 3 small.
We spread the cake dough on the table, cut it into pieces, which we will fit into molds. Each of them must be filled in 2/3.
Very carefully shape the pieces of dough into a ball shape and lay them out in the forms. Leave them under the towel for another 10 minutes to rise again. Best Recipe Easter cake is moving to a climax, honestly! 😀
We send simple Easter cakes straight to the oven! 100 degrees! Warm up in advance! Bake for 10 minutes, then raise the temperature to 180 degrees and bake until tender, about 20-30 minutes. We check with a toothpick, sticking it in the middle. It must remain dry. If wet, bake on! These are the beauties they will turn out in the end 😉 Let them cool for 10 minutes.
We take it out of the forms. And that's all. Now you know how to bake Kulich! But don't forget the icing for Easter! While Kulichiki are baking, put the protein in a plate, separating it from the yolk, and whisk for a short time until bubbles appear.
I will have icing and chocolate frosting. Moreover, the idea with chocolate arose spontaneously - there was just a big piece good chocolate, which my parents gave to my young man for his birthday 🙂 But first things first. Pour powdered sugar into the proteins, exactly half and mix thoroughly.
Add lemon juice to the icing for Kulich. I used lime for lack of it, it turned out even tastier! We add it not only for sourness, but also in order to bleach the fudge!
Add the remaining powder and mix thoroughly. It should be as viscous as in the picture. Stock up on plenty of powder just in case you don’t have enough due to the large size of the egg. Now you know how to make icing for Easter cakes!
It remains to figure out how to make chocolate icing. And it doesn't get any easier! Just melt the chocolate in a water bath or in a microwave at low power for three minutes, that's all 😀 The main thing is to take high-quality chocolate, bad chocolate will not melt to the desired state of viscosity.
In fact, the Easter recipe is finished. It remains just to apply two types of glaze to the tops.
First brush with icing sugar.
One Easter cake I left pure chocolate.
Chocolate icing for Easter, or rather melted chocolate, pour gently on top, a tablespoon at a time. I poured again on three out of four, left one Kulich white. Decorate by sprinkling on top of sprinkles for Pasochek or more useful option- chopped nuts and raisins. I have almonds this time.
Now you know how to bake Easter! Now that's all for sure. Let the chocolate harden for an hour or two. And you can cut!
But I left it until the morning, covering it with a towel a little later (when the chocolate icing completely hardened).
I'll quickly summarize!
Short recipe: Easter cake
- Pour raisins with hot water, leave aside, remove the butter from the refrigerator to warm up.
- We heat the milk a little and dissolve the yeast in it.
- Pour 250 g of flour into milk, stir thoroughly and put in a warm place, covered with a towel, for 30 minutes (you can use a cooled oven, no more than 40 degrees).
- Separate the yolks from the whites, grind the yolks with sugar and vanilla until white, beat the whites with a pinch of salt until firm peaks.
- We take out the dough from the oven, it has increased, put the yolks into it, mix, put soft butter, mix, put the proteins, mix again.
- Sift all the remaining flour into the dough in parts, constantly kneading the dough, knead it with your hands for another 5 minutes.
- We put the dough for Easter cakes, covered with a towel, again in a warm place for 1 hour.
- Drain water from raisins and pat dry with paper towels.
- We chop the nuts with a knife into small pieces, but not into flour.
- We take out the dough for Easter, pour raisins / candied fruits / nuts into it and knead thoroughly.
- We put it back in the heat to rise for another 20-30 minutes.
- We dump the dough on the table, divide it into the number of parts corresponding to the number of molds.
- We turn on the oven at 100 degrees.
- Grease the bottom of the cake molds with butter.
- We give each piece of dough the shape of a ball and put it in molds (should be 2/3 filled).
- Cover with a towel and let rise for another 10 minutes.
- We put Easter Cakes in the oven (already without a towel)) for 10 minutes, then raise the temperature to 180 degrees and bake for another 20-30 minutes, checking for readiness with a toothpick (should remain dry when pierced!).
- While Easter cakes are baking, we study the icing recipe and do it: beat the protein with a fork until bubbles form, add half of the powdered sugar, mix, add lemon / lime juice, mix, add the remaining powder and mix again.
- For chocolate icing Melt the chocolate in a water bath or microwave on low power for 3 minutes.
- We take out the ready Easter cakes for Easter from the oven, let them cool for 10 minutes, take them out of the molds.
- Gently grease with the desired icing, you can first sugar, then chocolate, decorate with purchased powder on top, and preferably with chopped nuts and raisins.
- Now you know how to cook Kulich!
I really hope that Easter will bring you a lot of family happiness, because this Holy holiday designed to spend it in the circle of loved ones! I am not a religious person, but I respect traditions and really love to celebrate this wonderful day, on which the warmth in my soul becomes warmer, and kindness is kinder 🙂 Happy New Year, my dear readers! Peace and harmony to you!
Till Easter three weeks, but many who bake Easter cakes and like to try new recipes , are already starting to hitfight and think aboutoptions. And even more so for those who have not yet baked, but want to poptrying to bake this year, we should already start thinking about this questiongrew up, maybe experience some previous recipe.
In the last year since formed my TOP-3 recipes for Easter cakes,but nothing has changed in a year - this iscut my favorites recipes, tried them there are already quite a few of them and these are confidently leading. So repeat ryu post and very I recommend. Especially the girls who didn't bake, but want to -make up your mind, it's not like thatrashno, as it seems, this is not at all R ashno :) The main thing is to do everything according toprescription. Especially for beginners and those who are afraid of everything, I recommend t third the recipe is very good growth. In p last year it was made by a friend of mine whoparadise, not only can’t bake, it doesn’t know how to cook anything properly, but heredecided on cookies. I just satnearby and made sure that she did everything as it was written and not onruined nothing. And inas a result - excellent Easter cakes, very tasty, she herself could notto say that she baked it. So that make up your mind! :)
1 place - Easter cake"Special"(a recipe that has been my main for several years)
This is the best Easter cake recipe (of the ones I have tried so far), everyone who has tried or cooked it always says that it is the most delicious, and I think so too. I always bake according to 2-3 recipes, I try different things, but one of them is always this one, for sure, and it is always the best, no other recipe has beaten it yet.
The recipe is quite long and requires a lot of action experienced housewives this will not scare you, but even if you are not a very big specialist in yeast baking, or if you are going to bake Easter cakes for the first time and are determined, and you will do everything clearly as stated in the recipe, it will turn out as it should. But if you do not dare to start with this, then see the third recipe below.
Separately, I want to draw attention to the fact that despite the large amount of sugar and muffin, there is very little yeast, the necessary condition is achieved not by thermonuclear doses of yeast, but by a long proofing time in heat. I consider this a big plus, since overeating extra yeast is not very healthy.
For steam:
Milk - 400 g (800)
Sugar - 2 tablespoons (4)
Flour - 200 gr (400)
Dry yeast - 1 tbsp. l. (2)
For kneading:
Whole dough (see above)
Cognac - 40 g. (80)
Sugar - 250 g (500)
Salt - 0.5 tsp (one)
Whole raw egg - 3 pcs. (6)
Yolks - 3 pcs. (6)
Flour - 600 g. (1200) good flour is needed
Butter - 150 g (300)
A handful each - candied fruits (I take candied fruits from lemon peels, they really decorate the taste, I recommend them), fried almonds (peeled, I don’t always add it, it’s good without it, you can replace cashews, it will be even tastier in my opinion. BUT - walnuts, hazelnuts or peanuts do not replace!), raisins (only light).
Put the dough: take the products for the dough, warm the milk a little (barely, it should not be hot, otherwise the yeast will die), add yeast, sugar and flour to it, mix. Cover with a towel and in a warm place - The dough must rest for at least 3 hours.
While the dough is standing, prepare additives: rinse the raisins with hot water, dry with a towel, roll in flour. Almond cut into 2-3 parts. Finely chop candied fruit.
When the dough is ready, heat the oil in a water bath, it should be quite hot, not boiling, but hot.
Pour in a thin stream, stirring, into the dough, add flour, eggs, yolks, salt, sugar, cognac, vanilla. Mix well. The dough will seem liquid, but this is normal, do not add flour!!!
Add raisins, candied fruits and almonds to the dough.
Now - kneading. It is necessary to knead for a long time, at least 40 minutes, I knead for 1 hour. It is not easy physically, but this item cannot be omitted - this is the main thing, the structure of the test depends on the kneading, what it will then turn out to be airy. I always put either some positive film or a good audiobook, and let's knead)))
Then cover the bowl with the dough with a towel and put in a warm place for at least 4 hours. Do not forget to knead a couple of times. Keep in mind that the dough rises very much, the bowl should be with a large margin.
While the dough is rising, grease the molds with oil and line them with paper, building up the walls, here So. Place the dough in the mold about 1/3, no more, and put on proofing, in a warm place for 1.5-2 hours.
Preheat the oven to 180 degrees.
Very carefully form, trying not to shake and in any case, not to knock, put in the oven. Quietly close the door and bake for about 1 hour (you need to look at the nature of your oven).
When it's ready, turn off the oven, carefully remove the molds and quietly remove the cakes, sideways. While hot, spread with glaze. Cool down.
I made the icing like this: beat 1 egg white with 1 cup of powdered sugar.
It is better to make large Easter cakes from this dough; on small ones, the chic structure of the dough is not so shown, it is straight lacy.
I took the recipe (by the way, there are a lot of excellent recipes on that blog), I publish the link for reasons of ethics and gratitude, but I’ll say that it’s better to take the composition of the products according to my description, because the author incorrectly indicated the amount of flour there, I myself initially and some , to whom I gave the link, I read it so that only 600 grams of flour are needed, of which 200 are then selected for dough, in fact, she meant 200 grams of flour for dough and 600 grams of flour for the main batch, i.e. only 800, we discussed it in correspondence, she confirmed about 200 + 600, admitted that the description could be confusing and corrected it in the post, but that post disappeared from her, she published the text again, according to the old draft, but forgot to add this editing. In general, I think that everything is written more clearly and unambiguously, without changing the meaning, so I give everyone my own text, do as I have written - do not swear.
2nd place - the recipe according to which Easter cakes are baked in the Kiev-Pechersk Lavra
Easter cake is very tasty, rich, airy, the dough is light, but at the same time rich and tasty, it is inferior to the first recipe, but not much inferior, i.e. If I had not made the first recipe, I would consider this one to be the best. Liked by everyone who tried it. Due to the larger amount of yeast, it takes less time than in the first recipe.
I saw the recipe in the video http://youtu.be/vK2zoe76UQU, wrote it down from the words, the recipe is given for 5 kg of flour, I counted it for 2 kg, but in the process I slightly adjusted the quantity and technology according to the feeling of the test:
Opara:
flour - 400 gr
milk - 400 ml
live (not dry) yeast - 100 gr yeast is important good!
sugar - 120 gr
Knead and put in a warm place for 30-40 minutes
Mixing:
flour - 1600 gr (I took 1400, but you have to look at what kind of flour)
sugar - 360 gr maybe a little more
eggs - 8 pieces (they forgot to say the number of eggs in the video, I looked closely, figured it out and decided to take 8)
salt - 20 gr
raisins - 320 gr
butter - 560 gr
Add all this to the dough, knead well (knead for 30-40 minutes) and put for 1 hour.
Punch down, leave for another 1 hour.
Decompose into forms that are preliminarily on grow paper So , let the dough rise in the molds and bake as usual. It rises very strongly in the forms, and also when baking, so be sure to build up the forms with paper.
For those who are not afraid to experiment - if I bake it again, I will try to give less yeast, by increasing the proofing time, because of course 100 g of yeast in recipes is already wild for me, I don’t chase super-speed, I don’t feel sorry so that the dough stands for an extra few hours than eating tons of yeast, so for me this recipe is still open for experiments :)
For those who are afraid or too lazy to bake according to the first two recipes, I give a link to a very simple and proven repeatedly recipe. This can be safely done even by those who don’t know how to bake anything at all, you just need to mix everything, arrange it in forms that rye MANDATORY hardly ever grow paper So , and leave, let them rise, and then the oven - one stage in fact. The only thing I added from myself is, after all, it’s not just to mix everything, but to knead for at least 20 minutes, kneading for dough is always only good, gluten develops in flour and the dough becomes more openwork. But who is too lazy to knead, then do as it says and it will also be tasty, checked. The dough in the forms rises strongly, so be sure to build up the forms with paper.
For all three recipes, a remark - if it is said to put in a warm place, it should be a really WARM place! Those. if the apartment is not warm enough, then you need to either turn on the heater or open the oven in the kitchen, i.e. in reality, the temperature should be higher than usual in apartments at this time of the year.
