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 powdered sugar, icing or decorative sprinkles. There are cakes, large and tiny, modest and richly decorated. But the main thing is that they must be very tasty. Try the raisin version. To make the taste more interesting, use two or three varieties of raisins.
It is necessary
-
- 1 kg of flour;
- 1, 5 milk;
- 300 g butter;
- 2 cups sugar;
- 50 g yeast;
- 0.75 teaspoon salt;
- 200 g light and dark seedless raisins;
- 50 g almonds;
- a pinch of vanillin;
- icing sugar for dusting.
Instructions
Step 1
The key to the beauty and taste of Easter cake is a delicate, airy, but at the same time quite dense dough that keeps its shape well. Heat the milk, dissolve the yeast in it, add half a kilogram of sifted flour and stir thoroughly, rubbing the smallest lumps. Cover the resulting dough with a towel and place in a warm place for 30-40 minutes.
Step 2
Break the eggs, carefully separate the yolks from the whites and mash with sugar until it is completely dissolved. Add vanillin at the end of the whisk. Check the dough. If it has doubled, start making the dough. If the dough is not fluffy enough, put it closer to the stove or place the container with the dough in a bowl of warm water and leave it for another half hour.
Step 3
When the volume of the dough doubles, pour the crushed yolks into it, add salt, oil, mix everything thoroughly. Whisk the egg whites into a lather. Add them in portions into the dough, also gradually stirring in the remaining flour. Do not grind the mixture too vigorously - the dough should remain airy. With the correct kneading, it turns out to be not too thick, but it freely lags behind the walls of the dishes. Cover it with a towel and let it rest for 1 hour.
Step 4
Sort out light and dark raisins, rinse them thoroughly in running water, soak for 15 minutes and pat dry. Choose the proportions of raisins to your taste. Fry the sliced almonds in a skillet or oven. Wait until the dough has doubled in size and stir in the nuts and raisins.
Step 5
Prepare the cake pan. Cover the bottom with a circle of paper oiled on both sides, coat the walls with oil and sprinkle with crushed breadcrumbs. Lay out the dough. If you want a fluffy cake, fill the form one third of the height, if you like a thicker consistency, the dough should take up half of the form. Cover the prepared cake with a towel and let it rest for 15 minutes.
Step 6
Lubricate the top of the cake with whipped yolk and place the form in the oven, preheated to 180 ° C, for 40-50 minutes. To prevent the top from burning, wait until it is browned and cover with a mug of paper dipped in water. Remove the baked cakes from the oven and remove from the mold. The finished products should rest - cover them with towels and leave for an hour. Sprinkle the top of the cake with powdered sugar.
