Kulich on melted butter and cream from Nina Borisova
I baked my first Easter cake on a whim, in a can of Hungarian peas, having made all possible mistakes. And yet, he did it! Since then, to be honest, I have never baked two identical Easter cakes, because you can add saffron or cardamom, raisins or cherries to the batch ...
I really like this variability, perhaps that's why I really like baking Easter cakes. And also because they happen once a year! Not fifty, like pies, not thirty, like buns, not twenty, like a cake. And from this you experience a special lift, even a drive. Well, and, of course, you start with special concentration and responsibility, because this is an Easter cake!
Ingredients
Servings 1-2 cakes- 1 protein
- 120 g powdered sugar
- ½ tsp lemon juice
- ½ tsp cornstarch
- 1 kg wheat flour
- 450 ml cream with 10% fat
- 1 full st. l. dry yeast
- 5 yolks
- 200 g butter
- 200 g sugar
- 1 sachet of vanilla sugar
- 100 g raisins
- 50 g dried cranberries
- 8-10 pieces of dried apricots
- 4 Art. l. roma
- 1 st. l. cardamom
- ½ h. l. year
Cooking
Step 1
Wash the raisins and dried apricots and pour over the rum. Leave for 1 hour.
Step 2
Cut the butter into cubes and put in a small bucket with a thick bottom. Add chopped cardamom and heat over medium heat until butter melts. Remove the foam and continue to heat the oil for another 3 minutes, until it turns a deep golden color. Remove the ladle from the heat, leave to cool.
Step 3
Prepare the steam. To do this, pour the cream into a large saucepan and heat to 30–35 C. Add yeast, salt, 2 tbsp. l. sugar and 100 g flour. Stir and leave for 45 minutes in a warm place.
Step 4
Add the remaining sugar, egg yolks and melted butter filtered through a strainer, cranberries and raisins with diced dried apricots along with rum to the dough, mix. Add the sifted flour and vanilla sugar and knead the dough. Knead for about 10 minutes until the dough is smooth and silky.
Step 5
Return the dough to the pan, cover with a lid and leave to rise for 1.5 - 2 hours. Punch down and let rise again.
Step 6
Prepare the molds for Easter cakes - grease with butter, sprinkle with flour and shake off the excess. Fill the forms with dough no more than half, cover with cling film and leave for another 30 minutes.
Step 7
Preheat the oven to 180 C. Place the molds on the wire rack and bake the Easter cakes for 25 to 45 minutes depending on the size of the mold. If the crust starts to brown too much, cover the cakes with foil or parchment.
Step 8
Carefully remove the cakes from the mold and leave to cool on a wire rack.
Step 9
To prepare the frosting, beat the egg white until stiff, add the powdered sugar, cornstarch and lemon juice and beat again.
Step 10
Completely cooled cakes cover with icing and decorate.