Kulich was considered a traditionally Russian dish since ancient times. Usually they are baked on the Easter holiday, decorated with protein glaze and sprinkled with a multicolored powder. We offer you some original recipes for making cakes test, and you choose for yourself the most suitable and delicious!
Alexandrian pastry for cakes
Ingredients:
- melted milk - 1 l;
- raisins - 200 g;
- Vanilla sugar - 2 sachets;
- cognac - 2 tbsp. spoons;
- wheat flour - 2.5 kg;
- sugar - 1 kg;
- butter - 500 g;
- chicken egg - 10 pieces;
- fresh yeast - 150 g.
Preparation
Eggs are broken into a deep bowl and lightly beaten with a mixer until fluffy. Then add sliced butter butter, put fresh yeast, pour in gradually warm milk, mix and leave the mass in a warm place for 12 hours. After that, we pour out the steamed raisins in advance, put vanilla sugar to taste, pour some cognac and gradually introduce sifted flour, mixing soft, yeast dough for cakes.
Now put it for an hour to proof and wait until it doubles. We put the dough into molds, filling approximately one third part, wait until it rises almost to the brim, and bake at 180 degrees until ready.
The recipe for the test for cakes
Ingredients:
- sugar - 200 g;
- fresh yeast - 20 g;
- milk - 125 ml;
- chicken egg - 3 pieces;
- butter - 100 g;
- wheat flour - 500 g;
- raisins - 70 g;
- dried apricots - 70 g;
- lemon peel - 1 teaspoon;
- Vanilla - to taste.
Preparation
So, for cooking cakes from Viennese dough, eggs are mixed with sugar, and milk with fresh yeast. Then we connect both these liquids, and leave for 12 hours in a warm place. Next, the resulting mixture is poured carefully into the breadmaker's bucket, add soft oil, zest, vanilla and pour in the flour.
We set the mode "Sweet bread" or "Basic" and mix the dough. After the sound signal, we add dried apricots with raisins, sprinkled with flour. After the last dough trick for the cake, press the "Pause" button on the bread maker and gently pull it out. We lubricate the hands with vegetable oil, we form small balls from the dough, we put them in the bucket of the bread maker and wait until the cakes are baked.
Recipe for Easter cake
Ingredients:
- chicken egg - 9 pieces;
- milk - 1 l;
- butter - 300 g;
- butter melted - 300 g;
- sugar - 300 g;
- vegetable oil - 1 tbsp. a spoon;
- fresh yeast - 180 g;
- salt - 1 teaspoon;
- raisins - 300 g;
- vanillin;
- wheat flour - 15 items;
- lemon peel and orange.
Preparation
For cooking cakes from a brewed dough, take the dippers, pour 750 milliliters of milk into it, put the cream butter and put on a weak fire. After boiling, gradually pour 3 cups of sifted flour,
And by this time, gently we separate the proteins from the yolks and beat the proteins with a mixer with sugar. Next, connect our spit with the brewed dough, add egg yolks, put melted butter, salt, pour in vegetable oil and lay out whipped with sugar proteins. After this, gradually pour the remaining flour, knead the soft dough, cover it with a towel and set it aside in a warm place, so that it comes up 2-3 times. After the dough rises 2 times, we add raisins, zest and vanillin to it. We spread the dough into shapes, warm up the oven to 200 degrees and bake cakes for 30 minutes.