Traditional Russian Easter cake

Category: Easter
Traditional Russian cake

Ingredients

premium wheat flour 1000 gram
fresh milk 1.5 cups
chicken eggs 6 pcs.
butter 300 grams
white sugar 1.5-2 cups
fresh yeast 40-50 grams
salt 3/4 tsp
raisins 150 grams
candied fruit 50 grams
almond 50 grams
vanillin powder 1/2 pack
cardamom kernels (grind) 5-6 pcs.

Cooking method

  • Easter cake recipe from the book "The Book of Tasty and Healthy Food" in 1964.
  • I met the same recipe for Easter cake in the book “Easter and Lent. Traditions, rituals, the best recipes ", but under the name" Traditional Russian cake "
  • KULICH
  • Easter cake dough can be prepared in two ways.
  • The first way... Dissolve yeast in 1.5 cups of warm milk, add half of the flour taken, stir so that there are no lumps, cover and put the dough in a warm place. When the volume of the dough doubles, add salt, egg yolks (leave one yolk for lubrication), rubbed with sugar and vanilla, butter, mix all this, add egg whites whipped into foam and the rest of the flour. The dough should be not very thick, but well kneaded and free to lag behind the walls of the dishes and the jelly.
  • Cover the dough and place in a warm place. When it rises and doubles in volume, add raisins (washed and dried), candied fruits, diced, and almonds, peeled and finely chopped; Mix all this with the dough, which is put into molds. To obtain a more lush cake, the form must be filled to 1/3 of the height, for a denser one - to 1/2 of the height.
  • Prepare the forms as follows: cover the bottom with a circle of white paper oiled on both sides, grease the sides with butter and sprinkle with flour or crushed breadcrumbs. Place the filled dough in a warm place and cover with a towel. When the dough rises to 3/4 of the height of the mold, grease the top with a beaten egg and place in the oven (not very hot) for 50-60 minutes. During baking, the cake pan should be turned very carefully, but not shaken.
  • To prevent the top of the cake from burning, after it is browned, cover it with a circle of paper moistened with water. The readiness of the cake is recognized by sticking a thin splinter into it: if the splinter removed is dry, the cake is ready, and if there is dough on the splinter, the cake is raw.
  • After cooling, the cake can be glazed and decorated with candied fruit, jam berries, chocolate figurines, etc.
  • Second way... In I, 5 glasses of warm milk, dissolve yeast, add 4 glasses of flour and knead the dough, then add salt, sugar, whitened with egg yolks, melted butter or margarine, egg whites, whipped into a foam; Mix all this, sprinkle with flour on top, cover and put in a place protected from a draft overnight. In the morning add the rest of the flour, vanillin mixed with sugar, knead the dough as described in the description of the first cooking method. Cover the dough and place in a warm place to rise. After the dough rises, add raisins, almonds, etc., mix and put into molds. For the rest, proceed in the same way as above.
  • For 1 kg of flour - 1.5 cups of milk, 6 eggs, 300 g of butter or margarine, 1.5-2 cups of sugar, 40-50 g of yeast, 3/4 teaspoon of salt, 150 g of raisins, 50 g of candied fruits, 50 g almonds, 1/2 vanillin powder or 5-6 crushed cardamom grains in powder.
  • I always baked the first version of Easter cake.
  • 1. The dough was kneaded for a very long time, in a combine at low speed (Kenwood 1 speed), for an hour, a break after fifteen minutes for 3-5 minutes (I was afraid the combine would burn out). The dough turned out to be very kneaded, itself lagged behind the walls of the bowl, oily, springy.
  • 2. Baked at an average temperature of 150-170 * С. I checked the readiness with a torch.
  • It turned out to be a very beautiful, delicious cake, inside is a soft, delicate crumb.

Note

"The Book of Tasty and Healthy Food" of 1964, which I inherited, and the pages of which were read in early childhood by my daughter - I had to subsequently fold all the pages as they should look by numbering, and apply seams with tape and glue them directly to the spine of the book

Traditional Russian cake

Traditional Russian cake

Cook with pleasure and bon appetit! Traditional Russian cake

Photo Gr-rr




Kulich - a cake made from yeast dough with raisins, almonds or candied fruits. After cooling, the cake is often glazed.

Admin
I collected this material for myself from various sources, I hope it will help you cope with Easter cakes in the oven.

BAKING RULES

When baking Easter cakes, you must remember the basic rules, the observance of which largely depends on how the cake will turn out.

Kulichny dough does not like drafts, likes warmth.

The dough should not be liquid, because the cakes will spread and be flat, and should not be thick - the cakes will be too heavy and tasteless, they will quickly become stale. The dough should be of such density that it can be cut with a knife and does not stick to it, so that when dividing the cakes it would not be necessary to add flour.
Cut the kneaded dough with a knife. The density is just right, if it does not reach for the knife, does not stick to it. Can be folded into molds.

You need to knead the dough for a long time and thoroughly. According to old legends, you need to hit it 300 times, so that later the guests would praise the Easter cake 300 times. Knead the dough as long as possible so that it comes off hands, dishes or table.

The dough should be suitable three times: the first time - when it will be dissolved; the second time - when it will be kneaded, the third - when it has already been divided and placed in molds or on a baking sheet.

Kulichny dough does not like drafts, but loves warmth, so the cakes should be suitable in a warm place at a temperature of 30-45 degrees. In the room where the cake is prepared, the temperature must be at least 25 °.

If the dough is opal - it's not scary. Will rise again.

But here's a little advice - if you have already laid out the dough in molds and it has risen well, but when you try to put it in the oven, the top seemed to blow away and become flat - do not expect it to rise again in the oven and become round. Better to wait with baking and wait for the dough to grow again. Otherwise, the cake may end up with a flat top, if the cake is not allowed to come up completely, it will turn out to be dense and juicy... Dried fruits must be pre-soaked, they will give moisture to the dough after baking. Dried fruits, raisins, candied fruits after drying and before laying in the dough, must be rolled in flour, and then sieved (remove excess flour)

I kneaded the dough for cakes with my hands (the consistency of the dough turned out like for pies), but you can make a lighter dough by adding less flour - in this case, the dough should be kneaded with a mixer, since it should be thicker in consistency than for pancakes and more liquid than on pies and it is easy to lag behind the walls of the bowl - such dough cannot be kneaded with your hands, but only with a spoon or mixer, until bubbles appear - this means that the dough is sufficiently enriched with oxygen.

In Russia, a lot of dough was usually prepared for Easter cakes, since in large volumes it is better fermented.

Easter cakes are baked in forms made of thin tin with a movable (removable) bottom.

This form must be laid out with paper, oiled with butter or ghee, not just lubricated with oil.

Desirable line the inside with baking paper, then the cake will be easily removed from it.

Lubricate your hands with oil too. Gather and tear off pieces of dough with your hands and lay out in a mold.

Before planting the cake in it, the oven must be preheated well, because only in this case it will maintain a uniform temperature during baking, which is very important.

Determine the readiness of the cake for baking by volume: the dough should rise almost to the edges of the mold.

So that such a cake rises smoothly, before planting in the oven, a wooden stick is stuck in the middle of it... After a certain time, the stick is removed.If it is dry, the cake is ready.

Kulich ready to bake grease with an egg, beaten with 1 tbsp. spoon of water, and oil, sprinkle with chopped nuts, coarse sugar and breadcrumbs.

The whimsical Easter bun "doesn't like" being disturbed while baking, so try do not open the oven door unnecessarily, otherwise the fluffy dough will fall off from a sharp temperature drop. And if you notice that the top of the cake is burning, and it itself is not baked yet, cover it on top with damp parchment paper.

The cake is baked in a humidified oven; for this, a container with hot water is placed on its bottom; temperature 200-240 ° C. (Average temperature for baking cakes 210 °, moderate temperature in the oven 160 ° -180 °). in large forms, Easter cakes are also baked well, just so that the top does not burn, after 10-15 minutes, reduce the heat by 20 degrees and tighten the top of the cake with foil.

The duration of the cake baking depends on its size. A cake weighing less than 1 kg is baked for 30 minutes, 1 kg - 45 minutes, 1.5 kg - 1 hour, 2 kg - 1.5 hours. If the cake burns on top, cover it with dry paper.

The finished cake is taken out of the oven, placed on the side surface and stored
in this position until the bottom cools.

Ready-made cakes can be glazed and decorated with candied fruits.

For glaze: beat 1 cooled egg white, gradually add 0.5 cups
powdered sugar and 1 tablespoon freshly squeezed lemon juice. Apply
glaze on Easter cakes and leave to dry.

Admin

I will reserve a place, and suddenly I will bake this cake - then I will post his photos here
Gr-r-r
that's what was missing ... I went to study and put a probe))) THANKS))
Admin
Quote: Grrr

that's what was missing ... I went to study and put a probe))) THANKS))

Good luck and good dough and baking
Gr-r-r
Quote: Admin

Good luck and good dough and baking

thanks)) well, and the long-awaited report ...
The cake is very tasty, with delicate pulp, perfumed ... only the paper forms I did not like at all ...
Baked in a small electric oven at 150 degrees for 50 minutes. Kulich put on a long dough in the evening ...





Admin

Gr-r-r , Thank you!

I really like the cake made from this dough, it is really perfumed, airy, delicious!

Delicious Easter cakes for you!
Gr-r-r
Admin? thank you) ... I baked it today in cotton so the pets diminished it so that no horns, no legs))
Admin

So you need to bake again! Bake for the health of your family!
Deer
The cake turned out to be just awesome light airy! As my friend once said, "like fluff, like a spirit, like a red sun!"
THANK YOU SO MUCH!!! Happy Easter! Peace and prosperity to you and your family!
Admin

Deer, Happy holiday to you with such a cake! Eat to your health!
I am sincerely glad that you have got Easter cake.
Gr-r-r
AdminWith the bright Resurrection of Christ you and your family! May the grace of God always be with you) And again, many thanks for the recipe for the cake, which was with us on this holiday)
Admin

CHRIST IS RISEN!

I congratulate everyone on a bright holiday! I wish you health, happiness and grace!

Good and tasty Easter cakes!
Nyurochka_29
Good day! Tatyana, please tell me, is there a typo in method 1 or not? "In 1 glass of warm milk ..." or 1.5 glasses? And another question In this amount of milk, half of the flour is 500 gr. will it not work out thickly? And do not add sugar to the dough at all? Forgive me for such questions, I just want to bake a cake according to your recipe, so I'm getting ready so that I don't run around with bulging eyes later
,
Admin
Quote: Nyurochka_29

Good day! Tatyana, please tell me, is there a typo in method 1 or not? "In 1 glass of warm milk ..." or 1.5 glasses? And another question In this amount of milk, half of the flour is 500 gr. will it not work out thickly? And do not add sugar to the dough at all? Forgive me for such questions, I just want to bake a cake according to your recipe, so I'm getting ready so that I don't run around with bulging eyes later
,

It's okay! Thanks for finding a typo. Didn't notice after scanning.
At the bottom of the recipe photo it says "1 1/2 cups" I made changes to the recipe

I make the dough the way it says in the recipe:
First way. Dissolve yeast in 1 1/2 cups of warm milk, add half of the flour taken, stir so that there are no lumps, cover and put the dough in a warm place. When the volume of the dough doubles, add salt, egg yolks (leave one yolk for lubrication), rubbed with sugar and vanilla, butter, mix all this, add egg whites whipped into foam and the rest of the flour. The dough should be not very thick, but well-kneaded and free to lag behind the walls of the dishes and the jelly.

Sugar is added with eggs to the finished dough.
There is enough yeast in the dough to raise the dough and dough.

I used this recipe for many years in a row, until it was time to stop with baking
Natasha K
Admin, I want to try your recipe. I have a hitch - can you use dry yeast? And how to translate 40-50g raw to dry, can you tell me? Thank you!
Admin
Quote: Natalia K

Admin, I want to try your recipe. I have a hitch - can you use dry yeast? And how to translate 40-50g raw to dry, can you tell me? Thank you!

For 100 grams of wheat flour, 2.5 grams of fresh yeast for butter bread. Butter dough contains a high content of sugar, eggs, butter, milk and other ingredients.
Then it turns out that 3.5-4 tsp should be put per 1000 grams of flour according to the recipe, it all depends on their strength.
And check the dry yeast for its activity in the dough. Along the way and decide on their number specifically, but I think 4-5 tsp. will need.
Natasha K
: flowers: Thank you!
Moonrise
Hello, I have a question. I kneaded the dough 1.5 tbsp of milk and 500 g of flour, something it looks more like a dough, now it’s worth it, I’m worried about how I’ll add the rest of the ingredients there :-) So it should be Thank you.?
Admin

Yes, the dough is thick, but there is enough yeast and it rises well. All other ingredients will be runny and the dough will become soft.
Place the dough in a warm place
Moonrise
Quote: Admin

Yes, the dough is thick, but there is enough yeast and it rises well. All other ingredients will be runny and the dough will become soft.
Place the dough in a warm place
Thank you, we'll see what happens, it's the first time in my life I'm doing something with yeast :-)
Lenok458
Admin! I congratulate you on the bright holiday of Easter! Health, peace, prosperity to you and your family! Thank you very much for the cake recipe. I baked for the first time in my life. The cake turned out to be very tasty, fragrant. I didn't even expect such a result.
Admin

Lena, Thanks for the compliments! Good luck and prosperity to you!

And thanks for the good news about kulich, no matter how many recipes I choose - this is the most delicious
Lenok458
Now let's charge the camera, I'll try to post photos of what is left.
Admin
Quote: Lenok458

Now let's charge the camera, I'll try to post photos of what is left.

Lena, I'd love to see
Whymuchka
Thanks for the recipe!
Here's what happened:

🔗
Admin

It looks good, even, porous, the color is beautiful - it turned out to be a successful cake

Bake for health! Happy Holidays!
Whymuchka
Quote: Admin

It looks good, even, porous, the color is beautiful - it turned out to be a successful cake

Bake for health! Happy Holidays!
Thank you!
And Happy Holidays!
I put a little turmeric and lemon + orange zest (fresh, finely grated)
Admin
Quote: Why Much

I put a little turmeric and lemon + orange zest (fresh, finely grated)

That's what I thought about turmeric - the zest also tastes good and gives color, GREAT!
Lenok458
As I promised - photography. The cake came out with a good high dome. My only mistake is too "liquid" glaze. Because of the high humidity, it simply melted over time.
Traditional Russian cake
Admin

Lena, THANK YOU!

Even lying down, you can see how magnificent the cake turned out And the dome is smooth and beautiful, Bravo!

Oh, you are seducing me, and I am tempted to bake a cake according to this recipe, to renew at least a half portion, they are very tasty
Crochet
Quote: Admin
The dough was kneaded for a very long time, in a combine at low speed (Kenwood 1 speed), for an hour, a break after fifteen minutes for 3-5 minutes (I was afraid the combine would burn out).

Tanechka, is it really necessary to knead for so long?

No, of course I heard that the cake dough should be kneaded especially carefully, but that related to manual kneading ...
hoziaika
Girls, how many cakes on average are obtained from a portion of dough according to the recipe? I want to clarify that I would like to know how much to mix for 1 or 2 servings.
hoziaika
Hello Ttiana! And how many Easter cakes on average are obtained from a portion of dough according to a recipe? I want to clarify that I would like to know how much to mix for 1 or 2 servings.
Admin

Lisa, two big ones will definitely work out. I always cooked one big and the other smaller ones in mugs
hoziaika
It turns out that a large family needs 2 servings. I saw this recipe in the same book as yours Tanya, but did not dare to bake because of the small portion of milk. Now I'll try. Thank you so much.
Admin

Liza, to your health! I hope everything works out and you enjoy it!
julia007
I constantly bake this recipe, I really like it. I have it in the "Encyclopedia of Russian Cuisine" book and is called "Russian Kulich". True, for the last 2-3 years I have been taking baked milk for him.
hoziaika
I just finished baking. Knead the dough into 2 portions. It turned out 26 kuchichi of different sizes, according to taste, what you need. Sweet, tasty, airy. In short, yum-yum-yum. The tasters included a granddaughter and a daughter-in-law - they liked it very much. Therefore, Tanya thanks for the recipe and inspiration.
Admin

I always worry when someone takes up my recipes, and suddenly it doesn't work out that way, and suddenly it doesn't like it, and suddenly ...
Lizok, I am very happy for you, granddaughters, daughter-in-law, son and everyone, everyone ... may the cake bring you Easter joy and goodness, eat to your health!
love-apple
Tatyana, I used this recipe to bake the first cakes in my life! And immediately it turned out (y) And it was in 1990.
Admin

Larissa, I also had, I took this recipe ... and immediately it turned out, yes, so gorgeous, as if all my life I had baked only it.Since then, I have got accustomed to Bake it to my health, a cake that no matter what you eat is a real Easter cake, Russian Easter cake

All with EASTER!
AnastasiaK
And here is my "Russian". Baked for half a portion, for 550 gr. flour and 3 eggs. This is almost my usual recipe, only there are fewer eggs. Stretched it into 5 molds, the dough rose more than 3 times.
Traditional Russian cake
Traditional Russian cake
Admin

Nastya, what a leaky cake, I love this dough WITH EASTER!
hoziaika
Thanks Tanechka! I congratulate you and your loved ones on the Bright Resurrection of Christ!
Vafelka
Tanya, thank you very much for the cake recipe! Delicious and tasty! Only today I got to the forum. Photo report:
Dough
Traditional Russian cake
And actually, Easter cakes (this is half)
Traditional Russian cake
Admin

Vafelka, well, the cap turned out! Super! And what a neat dough, it turned out like a bun!
And the Easter cakes turned out to be great, real Easter cakes! BRAVO!
Vafelka
Thank you Tatiana! It wouldn't have happened without you!
variety
Admin, this cake turned out to be the tastiest and most non-drying of all those that I made for this Easter! The last bite was eaten today, it is, however, already dry, but only because yesterday I forgot to cover it with a bag. The cake was baked in the first way.
Only, pichalka, the roof of these Easter cakes fell down and bent when baking. But this, I suspect, is my fault, I still wanted them to grow taller during the last proofing, so I overexposed them. Because of these unpresentable roofs, all the Traditional Easter cakes remained at home and we got it. As it turned out, very handy! : girl_haha: I went to press the thank you button
Admin

variety, glad to hear about your successes and feedback, THANKS!
Yes, most likely the dough has stopped, it's a pity for the appearance. But, I'm glad that I liked the taste!

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