Kitchen appliances and utensils: kitchen scales, sieve, bowls, pan, deep plates, grater, towel, whisk, blender, stove, oven, baking sheet, cake pans, teaspoon, tablespoon.
Ingredients
| milk | 300 ml |
| flour | 1,150 kg |
| butter | 200 g |
| the eggs | 5 pieces. |
| sour cream | 200 g |
| sugar | 600 g |
| dry yeast | 16 g |
| vanilla sugar | 16 g |
| lemon zest | 1 PC. |
| raisins | 100 g |
| candied fruit | 100 g |
| gelatin | 1 tsp |
| lemon juice | 1 tbsp. l |
| water | 6 tbsp. l |
Step cooking
Kulichi
- First you need to prepare a dough. To do this, heat 300 ml of milk, it should be warm, but not hot. Pour milk into a deep bowl, add 16 g of yeast to it, 2 tbsp. l granulated sugar and 5-6 tbsp. l wheat flour, mix the ingredients thoroughly and leave them under a towel in a warm place for 30 minutes.
- While the dough is infused, in a separate bowl, mix 5 eggs, 280 g of sugar, 16 g of vanilla sugar, 200 g of melted butter and 200 g of sour cream. Mix all ingredients well with a whisk.
- After 30 minutes, rub the zest of one lemon on a fine grater into a “bubbling” dough. Next, pour liquid ingredients into the dough, mix. After, start adding a little sifted flour (about 1 kg), while continuing to mix. The consistency of the dough should be quite viscous. Cover the dough with a towel and place in a warm place for 1-1.5 hours.
- While the dough is suitable, soak 100 g of raisins in boiling water, then drain the water and dry it on a towel, then mix with a pinch of flour. Sprinkle flour on the tabletop and lay the dough on top, put raisins and candied fruits on top, sprinkle flour on top and start kneading the dough. For a batch of dough, in total, you will need 150 g of flour. Thanks to this kneading, raisins and candied fruits are evenly distributed throughout the Easter cake.
- Prepare in advance the forms in which you will bake Easter cakes. Pour vegetable oil into a separate plate, moisten your hands in it, and then pinch off a small piece of dough, forming a ball and sending it to the prepared form (it should be half or third full). Formed cakes, they should be covered with a towel and put away in a warm place for 20-30 minutes so that they come up.
- Bake Easter cakes in a preheated oven to 180 degrees for 30-35 minutes.
Glaze
- In a small plate, mix 1 tsp. gelatin and 2 tbsp. l mix well and let it swell. Pour 300 g of granulated sugar into a small saucepan, add 4 tbsp to it. l water and start mixing to dissolve the sugar.
- Mix the dissolved sugar in a separate bowl with swollen gelatin and 1 tbsp. l lemon juice, and then beat this mixture with a hand blender. Let the glaze stand for a little while so that it thickens and does not drip on the cake.
- Decorate the cooled cakes with cooked icing and pastry topping.
Video recipe
Do not worry if you have never cooked Easter cakes, and decided to cook them for the first time, because even a beginner can cope with this simple recipe. In the video presented, the author will demonstrate how to bake holiday cakes using a simple recipe, as well as how to cook a delicious icing without the use of egg white.
Dear readers, what recipe for Easter cakes do you prefer? Do you use yeast in baking, or replace them with other ingredients? Do you decorate Easter cakes with confectionery sprinkles or dried fruits? Share your proven recipes.
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