Recipe: My Perfect Easter Kulich step by step with pictures | Handy.Recipes

My Perfect Easter Kulich

Cooked my perfect Easter cake

Time to cook: 600 minutes

Nutritional Value

I, like everyone else, have my own Easter baking story. I'm sharing my perfect recipe. This is a mix of recipes from two very different and very dear women. If you're interested, come in, I'll tell you the story and the recipe!

Author of the recipe

Ingredients for my perfect Easter cake:

  • Milk - 750 ml
  • Sour cream - 1500 g
  • Butter - 500 g
  • Margarine (better to take the one for baking) - 750 g
  • yeast (fresh) - 180 g
  • Egg yolk - 33 pcs
  • Sugar - 4,5 glass
  • Vanilla - 5 teaspoon
  • Wheat flour / Flour (highest grade) - 3 kg
  • Sugar powder - 2,5 glass
  • Egg white - 5 pcs
  • Confectionery sprinkles
  • Raisins - 500 g

How to cook my perfect Easter cake step by step with photos

Here we go! You have to make it first thing in the morning, since it usually takes all day. We heat the milk, but don't boil it, and in a large, preferably enameled bowl, dissolve the yeast in the milk.

Melt the margarine and butter.

We pour room-temperature sour cream, melted margarine and butter into the milk with the yeast (this liquid must also be room temperature), add half a cup of sugar and flour as for pancakes; we knead everything well and put it in a warm place for 4 hours. And, of course, all the time watching: as soon as the batter has risen, we knead it - and so on all the time. Remember, yeast dough does not like drafts, so be sure to cover the container with a towel.

Separate the egg whites from the yolks. We need 5 whites for the glaze, put the rest in the freezer when the holidays pass, make something delicious.

Next, take the remaining sugar and stir it with the yolks and vanilla. Company "Mistral" helped me out this time with their Universal Sugar!

We pour the yolks and sugar into our starter and start mixing with a wooden spoon. Then gradually begin to add flour, continuing to knead with a spoon, as soon as the dough begins to fall off the spoon, begin to knead by hand. Knead for a long time, as our loaf contains a lot of fat, you may think that the dough is already well behind the hands, and it is enough kneading. Don't stop, add flour little by little and knead for at least 30-40 minutes. And now again cover the dough with a towel and put it in a warm place for 3 hours. Watch, the dough is rising very fast, don't let it run away! I once ran away and scared the cat wildly :)

Next we take the raisins. To add them to the dough, wash and dry them well, then mix them with the flour. Then they will spread evenly in the dough.

Now spread out the dough into molds and let it rise in them. Now for my quick opinion on the molds. No matter how you look at it, all the newfangled molds don't really fit the Easter loaf. Paper molds are beautiful and seem to be very convenient, but they do not have a good crust around the loaf and if you do not move them carefully after baking, the top can fall through, because the mold does not hold the edges tightly. Silicone - here I have two opinions, I got one mold from a magazine, this silicone is of poor quality, and I don't really like baking in it.

And here in the photo I have a quality and expensive molds for large cupcakes. For the past 3 years I've been baking these little cakes for the kids. In fact, I regretted throwing out my ten-year-old, tin Easter cake tins, although I'll definitely buy iron cake molds for next year!

I do not give any specific baking time, there is only one tip: check with a wooden stick and, of course, until golden brown - at 180 ° C. After baking, leave the cake until it cools down, then take it out of the mold. Next, we make the glaze: whip the egg whites with the powder. I add a couple of spoons of milk, as I do not like a thick glaze, I like a thin and sweet layer in a circle. And of course, we decorate with Easter sprinkles!

Nutritional Value:

Whole Dish:
28702.5 Calories
616.1 g
1478.8 g
4030.4 g
299.6 Calories
6.4 g
15.4 g
42.1 g

Flour, Wheat Flour, Sugar, Butter, Sweet, Creamy, Raisins, Margarine, Smooth, Cream, Vanilla, Yeast, Baking, Powdered sugar, Cake, Yolk, Egg White, Dough, Confectionery Filling

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