Kulichi is a product from yeast pastry. A large number of flavoring substances (sugar and fat) inhibits the vital activity of yeast. Therefore, it is better to cook the dough for Easter cakes in two steps, adding butter to the already fermented dough.
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You will need
-
- For 10 Easter cakes weighing about 200 g
- for the test:
- 1 kg of flour;
- 5 pieces. eggs
- 250 g of milk;
- 350 g butter;
- 200 g of sugar;
- 50 g of fresh pressed yeast;
- 20 g of salt;
- 200 g of raisins;
- vanillin;
- zest of two oranges.
- 10 pieces. baking dishes;
- butter for lubrication.
- To decorate:
- protein of one egg
- 3 tbsp Sahara.
Instruction manual
1
Prepare the raw materials for the dough. Put the oil out of the refrigerator in advance to make it soft. Heat the milk to 40 ° C. Dilute the yeast and sugar into pieces of milk. Dissolve the salt in the remaining milk. With two oranges carefully, so as not to get a white shell, remove the zest with a fine grater. Sort the raisins and rinse. Sift flour.
2
Pour milk with dissolved ingredients into the flour, add the eggs and knead the dough. Knead the dough for 15 minutes, until it becomes completely homogeneous and smooth. Leave to ferment for 2 hours, covering the dishes with dough with cling film.
3
Add softened butter, vanilla and orange zest to the fermented dough. Knead the dough for 5-7 minutes, then let it rest for 5-10 minutes and divide into 10 equal parts. Turning the edges of each piece of dough down, form balls. Lay out the semi-finished products in greased forms, moisten the surface with water and place from 40 minutes to 1.5 hours. Proofing time depends on the room temperature and the quality of the yeast. Blanks should double in size.
4
Heat the oven in advance to 250 ° C. Before baking, moisten the surface of the workpieces with plenty of water from the spray bottle. 5 minutes after the start of baking, lower the oven temperature to 180 ° C. Baking time for a total of 20-25 minutes.
5
Remove the finished cakes from the forms. For decoration, beat the protein with sugar into a sticky foam. Apply foam on the surface of still hot cakes and let dry.