Traditional dishes on the festive Easter table are Easter cakes, Easter and colored eggs. There are many recipes for making Easter cakes, from which it is easy to choose the most suitable one.
Kulich "Classic"
This recipe was traditionally used to prepare dough for Easter cakes. It is quite complex and time-consuming. Place the butter in a warm place to soften. 5 eggs and 10 yolks, without beating, stir with a fork. Cut the butter into pieces and add to the eggs. Dissolve a few tablespoons of sugar and yeast in warm milk, pour into a bowl with eggs and butter. Add 4 cups of flour there and stir everything well. Leave the dough for a few hours, for example overnight.
In the morning, add 3 tablespoons of vegetable oil, salt, the remaining flour and sugar to the risen dough. Lubricating your hands with sunflower oil, knead a very soft, viscous dough. Cover the dishes with the dough with a napkin and place them in a warm place so that the dough rises 2 times.
Rinse the raisins and steam with boiling water, then drain and pat dry on a towel. Add the raisins to the dough, knead well again and heat to rise.
Grease the cake molds with oil, put a circle of thick oiled paper on the bottom and fill 1/3 of the height with dough. Place the molds on a baking sheet in an oven preheated to 180 degrees. When the dough rises and is lightly browned, reduce the heat to 120 degrees. To check the readiness of the Easter cake, pierce it with a wooden skewer. If it stays dry, the cake is ready.
Whisk the whites with the powdered sugar until the mixture is white and firm. Decorate the cooled cakes with sugar and protein icing.
Products for the test:
- flour - 2.5 kg;
- sugar - 5 glasses;
- eggs - 15 pcs.;
- homemade milk - 1 l;
- pressed yeast - 200 g or dry 3, 5 sachets;
- butter - 0.5 kg;
- raisins - 2 glasses;
- vegetable oil - 3 tablespoons
- salt - a teaspoon
Glaze products:
- the protein of 1 egg;
- icing sugar - 0.5 cups
Kulich "City"
Dissolve a tablespoon of sugar, yeast, a few tablespoons of flour in warm water to make a batter, and leave for 25-30 minutes to ferment in a warm place. Mash the yolks with sugar until white, add butter softened in a warm place (not melted) and stir everything well. Put the egg and butter mixture, the remaining flour and warm milk into the risen dough. Knead hard dough. Add raisins and vanillin, steamed with boiling water and dried to taste, and knead the dough well until it becomes elastic. Whisk the remaining egg whites into a firm foam, gently pour into the dough, stir and place in a warm place to rise.
Line out the cake molds with oiled thick paper. When the dough has risen 2 times, transfer it to the tins so that they are 2/3 full, place the tins on a baking sheet and bake in the hot oven. To prevent the cakes from burning, you can put a pot of water on the bottom of the oven. Decorate the finished cakes with powdered sugar, candied fruits, etc.
Products:
- flour - 1.5 kg;
- sugar - 750 g;
- milk -300 ml;
- oil -0.5 kg;
- eggs - 7 pcs.;
- yeast - 50 g of pressed or 1 pack of dry;
- raisins, vanillin, candied fruits - to taste
