Easter cake
Description
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.
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.
Ingredients
Total Reviews: 0
0 Overall ratingHave you already prepared this recipe?
Tell what you think.
Write a review
You may also like
Cottage cheese and coconut cake for a little princess
It seems to me that by appearance alone it is immediately clear for whom, in the first place, the Easter cake was made? Since everything is cute pink, it means for a little princess. Easter cake is made with coconut oil instead of butter, with the ad
Paasbrod
Dutch sweet bread. It is advisable to bake such bread a few days before Easter. The Dutch call their Easter cake "bread for Easter" and eat it for breakfast on Easter Sunday. Bread in which the total weight of the filling (raisins, candied