Kulich in Samara

Category: Yeast bread

Ingredients

Milk 250 g
Dry yeast 10 g
Sugar 150 g
Vanilla sugar 2 tsp
Egg yolks 5 pieces.
Ground saffron 0.5 tsp
Butter 200 g
Flour 700 g
Raisins 50 g
Almond 50 g
Candied fruit 50 g
For glaze:
Egg whites 2 pcs.
Sugar 100 g

Cooking method

  • Pour saffron with 3 tbsp. l. hot water. Leave on for 10-15 minutes.
  • Warm the milk a little (so that it is slightly warm), add yeast and 1 tsp. Sahara. Add 200 g of flour, stir, cover with a towel, put in a warm place.
  • The dough should double in size. Grind the yolks with sugar and vanilla sugar.
  • Add the yolks to the matched brew, mix.
  • Add saffron (along with water).
  • Add softened butter, stir.
  • Add 450-500 g flour, knead the dough.
  • The dough must be kneaded well, it should not be steep and should not stick to your hands.
  • Put the dough back in a warm place. Let the dough rise well (this will take 50-60 minutes).
  • Pour warm water into a bowl, put a container with dough into it.
  • The dough should rise well.
  • Chop the nuts.
  • Add raisins, nuts, candied fruits to the dough. Mix well.
  • Put the dough back in a warm place, let it rise well.
  • Grease the mold with butter, put the dough on 1/3 of the mold height.
  • Let the dough rise again, already in shape.
  • Put in an oven preheated to 180 degrees, bake for 35-40 minutes (cooking time depends on the size of the mold).
  • If the top of the cake starts to burn, cover it with foil.
  • Saffron gives a unique aroma and golden color.
  • Grease the prepared hot cakes with icing (whisk the whites with sugar) and sprinkle with confectionery sprinkles or decorate with candied fruits.


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