Kulich "Vensky-2"

[Qween]

Kulich "Vensky-2"

Category: Easter

Ingredients
dry yeast	2 tbsp. l.
flour	about 3 kg
milk	1 l
sugar	3.5 cups
margarine (for baking or creamy)	250 g
eggs	8 pcs.
butter	100 g
salt	1 tsp
raisins	100 g
dried apricots	100 g
candied fruit	100 g
boiled potatoes	200 g
vanillin or vanilla essence
odorless vegetable oil	for mold lubrication
semolina	for powder form

Cooking method

• I was very interested in Viennese dough and wandering around the Internet, I found a recipe that is very similar to the recipe Qweenbut with some changes.


• Well, if you can, then the recipe is:


• Ingredients for "Kulich" Viennese "(This recipe gave bia46 on the site "Cook. ru)


• In the evening, at 22 o'clock, put the dough:



• Beat 2 eggs with 1 glass of sugar. Dissolve 1.5 tablespoons of dry yeast (100 g fresh) in 0.5 liters of warm milk, combine the beaten eggs with milk. Grate potatoes and add to the dough, mix everything thoroughly. Knead the dough in a 3-4 liter enamel saucepan, cover and refrigerate for 10 hours. In the morning, you will see a hissing mass rising up as a head.



• In the morning, the next day


• Pour raisins with boiling water, let stand for 30 minutes, drain the water and dry on a towel. (You can pour 3-4 tablespoons of brandy into the dough in the evening and add to the dough with it), cut dried apricots the size of raisins, and we sell candied fruits ready-made like this the same size.



• Melt margarine and grind thoroughly with 2.5 cups of sugar, add 0.5 liters of warm milk, six beaten eggs and 100 g of melted butter. Stir well and put this mixture on low heat. Stir constantly so as not to burn, heat to 50 degrees, remove from heat and pour the prepared dough here from the refrigerator, mix everything well.


• First, sifted flour should be added to the prepared mixture in small portions so that the dough does not become heavy. When it becomes difficult to stir with a spoon, pour flour on the table and start kneading with your hands.


• Mix raisins, dried apricots and candied fruits into the dough when it still sticks to your hands. Add the essence (I take DUSHES) or vanillin (to taste) and knead the dough until it falls behind the hands (it squeaks under the hands), but add a little flour, the dough should be soft and light. If the flour remains, that's okay.


• Take a 5-6 liter enamel pot, grease it with vegetable oil and put the dough there, cover with a towel and place in a warm place for proofing, it should increase 3 times (1, 5-2 hours).



• Lubricate the cake molds from the inside with odorless vegetable oil, cut out circles of cardboard at the bottom according to the diameter of the molds, also grease and sprinkle the bottom and walls of the molds with semolina from the inside.


• When the dough has increased to the desired size, spread a little vegetable oil with your hand on the table, lay out the dough and knead it well (do not add flour anymore so that the dough does not stick to your hands, moisten them with vegetable oil)


• I turn on the oven right in the morning when I start kneading the dough so that the kitchen warms up well.


• Each piece of dough must be rolled into a bun, filled with 1/3 of the molds, allowed to come up to 3/4 and put in the oven on the lower level. I put a baking sheet with water at the bottom of the oven, add hot water as it evaporates. Furnace at 180 C



• - small 20-25 min,


• - 700 -1000 gr 40 -50 min,


• - 1 -1.5 kg for about 1.5 hours.


• Fill and bake small cakes first, then medium and large ones, so that the dough does not fall off and the tops of the cakes are not blown up.


• CHECK READY WITH A WOODEN SPOON. Chill the cake on its side, rolling it occasionally. Grease the cooled Easter cakes with protein glaze and decorate to your taste, pack in a plastic bag until glaze.

It turned out very tasty, finely porous, fibrous, moist, well, just like I was looking for.

And this is a piece:
If you take a piece, then it is separated by threads or films.
Its smell is rich, as if there are 50 pieces. yolks.