Easter cake according to GOST USSR

Category: Easter
KulichSpring according to GOST USSR

Ingredients

wheat flour of the highest grade with 10% protein 503g
dry gluten (preferably added) 26g
milk (or water) 158g
pressed yeast 20g
granulated sugar 143g
butter 111g
eggs 101g
salt 1/3 tsp
raisins 250g
candied fruit 125g
vanilla powder 3d

Cooking method

  • Under Soviet state standards, cakes were baked at bakeries according to the standard recipes of "April Keks", "May Keks", "Spring Keks", "Keks Health". The opportunity was provided to test all of the above and evaluate the recipes of standards for muffins and cakes. I rely on your taste. "Spring" is still in the first leading place. Of course, for home baking, the kneading technology for cake is slightly different than in a large production. When baking recipe after recipe, you begin to understand what is more suitable for these conditions, for example, to apply the stage with additional processing, what conditions to create during fermentation, how to knead the dough and how long, how to choose flour, etc. I figured it out for myself, absorbed and wrote down to memory. I would like to understand a lot more about baking with sourdough, Panettone, Pandoro, Colombo, brioche dough. I study, read, test.
  • But for now, our "Spring", a delicious cake with such crumb:
  • KulichSpring according to GOST USSR
  • in the fault:
  • KulichSpring according to GOST USSR
  • Measure products in advance. Cookware and ingredients should be at room temperature.
  • Opara... Combine yeast in a glass in a small amount of warm milk (water) up to + 35/40 * C - 25g and stir.
  • KulichSpring according to GOST USSR
  • Sift 150g flour. Add 100 g of warm milk (water), activated (dissolved) yeast and knead a very soft dough for 4-5 minutes (you can make the consistency of thick sour cream). Cover with cling film and leave to ferment until rising twice (up to 2 hours) at an average temperature of + 30 * C.
  • Crumple. Cover with foil and leave to ferment again for 2 hours. The dough should increase 2 times and begin to settle.
  • KulichSpring according to GOST USSR
  • KulichSpring according to GOST USSR
  • 2.The main kneading dough... Mix eggs with sugar, vanilla powder until smooth. Dissolve salt in 33g of warm milk. Add everything to the dough. Knead the dough in a kneader (or mixer ... or bread maker), gradually adding (and sifting) the rest of the flour. The total mixing time is 10-30 min.
  • KulichSpring according to GOST USSR
  • Add the melted butter before the end of the batch. At the end of kneading, the dough should be smooth, soft, does not break when pulled, but forms a sheet.
  • KulichSpring according to GOST USSR
  • Cover with cling film and leave to ferment at T + 30 * C for 1.5 hours. Crumple. Cover with foil and leave to ferment again for 1.5-2 hours. The dough should increase by 2 times.
  • 3. The correct dough is very soft, elastic, shiny, firm. Prepare cylindrical shapes. Warm them up slightly.
  • From this amount of dough, you should get 2 Easter cakes, 500 g each, .. or 1 Easter cake for 1 kg, .. or 10 Easter cakes, 100 g each. Lay tin forms with baking paper; I still just grease the non-stick forms with oil and dust them with flour; prepare baking paper for paper forms (for building up and forming an aesthetic shape).
  • Next, mix raisins and candied fruits into the dough. I have found a wonderful way for myself, which evenly distributes the filler and creates an additional fibrous or layered effect. First, I straighten the dough with my hands into a rectangle, you can lightly dust with flour, distribute the raisins and candied fruits. Roll into a roll, then gently straighten the dough again into a rectangle, dust and roll again.
  • KulichSpring according to GOST USSR
  • KulichSpring according to GOST USSR
  • KulichSpring according to GOST USSR
  • The result is a ball shape.
  • KulichSpring according to GOST USSR
  • Ready to be divided into desired portions, formed into smooth balls and spread out into molds for 1/3 part, or 1/2 part (with baking paper inner sides).
  • KulichSpring according to GOST USSR
  • I like the second option, because the cake turns out to be tall, more effective and accurate.Allow to reach the final rise at T + 30 * C on a baking sheet. Each Easter cake can be covered with foil. You can immediately put baking paper sides. Higher! For a beautiful top.
  • KulichSpring according to GOST USSR
  • 4. Bake at an initial T + 180 * C, gradually decreasing to T + 160 * C. Place on a shelf below average. I get tall Easter cakes and, to prevent excessive browning of the tops of the products, I cover all the products with foil.
  • Bake 1kg cake - 60-65min; Easter cakes weighing 500 g - 45 minutes; Easter cakes 100 g each - 30 min.
  • KulichSpring according to GOST USSR
  • Remove from the mold immediately after baking (except for paper ones). Put to cool on a wire rack, covered with gauze (or a soft cotton cloth).
  • KulichSpring according to GOST USSR
  • Cakes can be greased with cognac using a wide brush, several times over the entire surface, and stored all this time in an XL ziplock bag sealed. If you bake them on Maundy Thursday, then by Saturday you will get several such greases and they will be well saturated with cognac vapors. Then they can be quickly glazed and carried to hallow. You can just put a cotton wool soaked in cognac in a bag of cakes and moisten it several times as the alcohol evaporates. This is also possible.
  • About paper forms…. You can grease them…. And it is better to cool down as panettone cools, with spokes, in a suspended state. Although it is possible and just standing, but then they settle slightly.
  • KulichSpring according to GOST USSR
  • The most delicious cakes to you, hostesses!

Note

There is a great way to make sugar fudge by hand kneading: https://Mcooker-enn.tomathouse.com/in..._smf&topic=421072.new#new

Rada-dms
Tasha, thanks, I think I'll have time to bake! Handsome!
MariS
Natasha, how long have I not heard you - I am very glad to see you! Where are you, how are you ?! I hope you are doing well ?! Son in the photo with Easter cakes is just a biblical story ...
Your cakes turned out to be very tender (I can see from the cut). I, too, have dough on Easter cakes and I was going to do it in paper molds too. The question was: "Should I lubricate them with oil?" You already suggested
Leonidovna
Tasha, Very beautiful Easter cake. And how do you prepare the fondant, is it so thick, beautiful with you?
Mom Tanya
Quote: Leonidovna
And how do you prepare the fondant, is it so thick, beautiful with you?
Oooh! This is a song, not a fudge !!! KAAAAAAK ???
Albina
Natasha, what are the photos of Easter cake? Especially the latest touching photo with a sunny boy Is this baby from your avatar?
NataliARH
Easter cakes would rather taste this miracle in a gorgeous fondant!
Tasha
Irina Dolars
Natasha, thanks for another wonderful recipe !!! The scent blew!
celfh
Natasha, oh, how glad I am to see you!)))))
Tanik67
Hello Natalia, I want to express my gratitude to you for the cake recipe. I baked it, what I want to say, I have your recipe forever now, as I baked its smell as if I was standing at a store counter in Soviet times. And the taste of childhood. Thank you so much
Malyaffka_2
Good day!

Thanks for the beautifully crafted recipe!
I love GOST recipes.
But as a meticulous nudotik I still have questions? Answer please.
I have ambiguities about the temperatures of holding:

Dough:
1st fermentation - 2h at temp. +30
2nd fermentation - another 2 hours (again at + 30 degrees ???)

Main dough:

1st approach - 1.5 hours at temp. +30
2nd approach - 2 more hours (temperature? Also +30 ???)
Proofing: at a temperature of + 30
(time? about half an hour? or more)
Really looking forward to your answers ???
I'm afraid to try so as not to spoil? otherwise I can?

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