Kulich from Tatiana Shupletsova
I don't remember if there were books in my grandmother's house, maybe there weren't any at all. I remember only one - "Housekeeping"; 1959 edition, with just a few colorful pictures that I looked at over and over. Now I have this book, the shabby pages keep the memory of my grandmother, childhood and the smell of my grandmother's pies ...
Ingredients
Servings 1-3 cakes- 1 kg flour
- 300 ml milk
- 6 eggs
- 300 g butter
- 350 g sugar
- 40 g fresh (pressed) yeast
- 3/4 tsp. year
- 200-250 g raisins
- 100 g candied oranges
- vanilla sugar (vanilla) - to taste
Cooking
Step 1
In warm milk, dilute the yeast with 1 tbsp. sugar, mix with half the flour (500g) and knead a homogeneous dough. Cover and leave the dough in a warm place.
Step 2
Melt butter and cool slightly. When the dough has doubled in size, beat the egg yolks with 2/3 of the total sugar and stir into the dough along with the salt and vanilla. Enter oil.
Step 3
Separately beat egg whites with the remaining 1/3 of the sugar and fold into the batter.
Step 4
Add the remaining flour (500g) and knead well. The dough should not be very thick, but it should be free to lag behind the walls of the dishes and hands. Cover the dough and put in a warm place. When it doubles in volume, add washed and dried raisins, candied fruits.
Step 5
Knead the dough again and spread it out in the forms. For a more magnificent Easter cake, fill the forms to 1/3 of the height, for a denser one - to 1/2 of the height. Cover the molds filled with dough and place in a warm place.
Step 6
Preheat oven to 180 C.
Step 7
When the dough has risen to 3/4 of the height of the form, place the cakes in the oven. Bake depending on size: small 25-30 minutes, large 50-60 minutes. Check readiness with a dry wooden stick.
Step 8
Cool the finished Easter cakes and cover with sugar fudge, sprinkle with ground pistachios, decorate as you wish.