Kulich - butter bread with raisins, nuts and candied fruits. It has the shape of a low cylinder with a rounded top, which is usually decorated with icing sugar, icing or decorative topping. There are Easter cakes big and tiny, modest and richly decorated. But most importantly - they must be very tasty. Try to cook the raisins option. To make the taste more interesting, take raisins of two or three varieties.
Pick your recipe
You will need
-
- 1 kg of flour;
- 1.5 milk;
- 300 g butter;
- 2 cups sugar;
- 50 g of yeast;
- 0.75 teaspoons of salt;
- 200 g of light and dark pitted raisins;
- 50 g almonds;
- a pinch of vanillin;
- powdered sugar for sprinkling.
Instruction manual
1
The key to the beauty and taste of Easter cake is tender, airy, but at the same time quite dense dough that holds its shape well. Heat the milk, dissolve the yeast in it, add a pound of sifted flour and mix thoroughly, grinding the smallest lumps. Cover the resulting dough with a towel and place in a warm place for 30-40 minutes.
2
Break the eggs, carefully separate the yolks from the proteins and rub with sugar until it is completely dissolved. At the end of whipping, add vanillin. Check the dough. If it doubled, start making dough. If the dough is not lush enough, place it closer in the stove or place the container with the dough in a basin of warm water and leave it for another half hour.
3
When the volume of the sponge doubles, pour the crushed yolks into it, add salt, oil, mix everything thoroughly. Beat egg whites in a foam. In portions, put them into the dough, gradually adding the remaining flour. Do not rub the mixture too intensively - the dough should remain airy. With the right kneading, it turns out not too thick, but freely behind the walls of the dishes. Cover it with a towel and put it on the counter again for 1 hour.
4
Sort the light and dark raisins, rinse thoroughly in running water, soak for 15 minutes and dry. Proportions of raisins, choose to your taste. Sauté sliced almonds in a pan or in the oven. Wait until the volume of dough is doubled, and mix nuts and raisins in it.
5
Prepare a cake pan. Cover the bottom with a circle of oiled paper on both sides, cover the walls with oil and sprinkle with crushed crackers. Lay out the dough. If you want to get a magnificent cake, fill the form one third of the height, if you like a denser consistency, the dough should occupy half the form. Cover the prepared Easter cake with a towel and leave to proof for 15 minutes.
6
Lubricate the top of the cake with the beaten yolk and put the mold in the oven, heated to 180 ° C, for 40-50 minutes. So that the top does not burn, wait until it is browned and cover with a circle of paper dipped in water. Remove the baked cakes from the oven and remove from the mold. Finished products should rest - cover them with towels and leave for an hour. Sprinkle the top of the Easter cake with powdered sugar.