Easter cake
Kulich is the most ancient ritual food for Easter. In Rus', it was believed that if the Easter cake was a success, then everything would be fine in the family all year.
Ingredients
Servings 12-14 pcs.- milk - 250 ml
- pressed yeast - 40 g
- 200 g fresh raspberries
- egg - 4 pcs
- decorative sprinkling for baking
- 250 g fresh strawberries
- sugar - 150 g
- 100 g of dried apricots
- flour - 500 g
- fresh mint
- 120 g butter
- salt
- 2 g vanilla essence
- 60 g finished glaze
Cooking
Step 1
Prepare steam. To do this, pour the yeast with 100 ml of warm water, add 1 tsp. sugar and set aside for 10 minutes. for the fermentation process. In warm milk, add salt, prepared yeast, 1 tbsp. l. sugar and about half of the sifted flour. Knead the dough until the state of thick sour cream. Put the dough in a warm place without drafts for 2 hours.
Step 2
Mix the remaining flour and sugar, eggs, vanilla essence into the dough. While kneading the dough, add soft butter last. The dough should have a uniform consistency, be elastic and lag behind the hands. Roll the dried apricots cut into cubes in a small amount of flour and knead into the dough. Put the dough for fermentation for 1 hour in a warm place. Then punch it down and let it rise again.
Step 3
Divide into balls, transfer to molds, greased with oil. Bake in preheated oven for about 20 minutes. at 180°C. Remove the cakes from the oven, let them cool at room temperature, cover with icing and sprinkles. Serve with fresh berries and mint.