Kulich Moscow Art Theater
Very tasty, rich and insanely fragrant cake! Due to the alcohol in the dough, the cake retains its freshness for a long time. From the indicated amount of ingredients, 3 Easter cakes weighing 500 g each come out. The texture of the Easter cake is fluffy, tender. The Easter cake itself, as if alive ... such a soft one, you hold it in your hands, and it seems to be breathing.
Ingredients
Servings 3- 250 ml milk
- 0.6 kg flour
- 25 ml vodka
- 1 full glass of sugar
- 25 g fresh yeast (8 g dry)
- 0.5 h. l. year
- 100 g raisins
- up to 100 g of any nuts
- 1 orange
- 1 lemon
- 1 sachet (16 g) vanilla sugar
- 2 eggs
- 175 g butter
Cooking
Step 1
Measure flour, milk, sugar. Sift 0.5 tbsp. flour, yeast, 0.5 tbsp. warm milk, 1 tbsp. l. mix sugar, put in a warm place.
Step 2
While the dough is rising, grind the yolks with 1/3 of the measured sugar. Add grated lemon and orange zest, soft butter and vanilla sugar. Mix, grind until a homogeneous mass is obtained. Add the resulting mass and vodka to the dough, mix, add the remaining milk, add salt. Knead by adding flour until the dough does not lag behind the hand. Add two egg whites to the batter, beaten with the remaining sugar until stiff peaks form. Knead the dough again, adding raisins and nuts to it (now the dough will come out viscous, sticky, do not add more flour!). Put the dough in a warm place and leave for 5-6 hours to rise. Knead several times.
Step 3
Grease molds with butter, sprinkle with breadcrumbs. Fill each mold halfway with dough. Put in a cold oven, set 100 g and heat for 10 minutes. Then set 150 g and heat for 15 minutes. Then set 200 g and bake for another 15 minutes.
Step 4
Glaze: 1 protein, 1 tbsp. powdered sugar (sift) 2 tbsp. l. orange juice. Mix everything with a mixer at low speed. It will turn out a glossy, viscous, thick, white mass.