Easter cake

Recipe cuisine: Russian
Cooking time: 2 h 30 min
Servings: 12-14 pcs.
Calories: 321 kcal
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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

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

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