Kulich (paska) favorite

[Daria Yakovlevna Tsvek]

Kulich (paska) favorite

Category: Easter

Ingredients
Wheat flour	400g
pressed yeast	20g
sugar	120g
whole milk	250ml
salt	3d
yolks	4 things
butter	80g
raisins, candied fruits	50-60g
zest, vanilla, cardamom, saffron	to your liking

Cooking method

• This is one of my favorite cakes. The recipe appeared in my collection a very long time ago, somewhere in the late 90s and early 2000s. It was simply impossible to pass by, because the author of it ... yes, yes, yes -Daria Yakovlevna Tsvek... It was published in one of the local Ukrainian newspapers on the eve of the bright holiday of Easter. I have in my collection all the books of this wonderful cook, but it is in this form that I have never met this paska (Easter cake) anywhere. But to post the recipe on our forum, I was prompted by a magic pendel from a group of comrades who are not indifferent to baking, led by Irochka (IrinaF).
• To begin with, I will say right away: the dough increases in volume. So count the shapes. I made the variant below for 200g of flour. The output of the finished cake is 430 - 450 grams.
• I took a 2-liter baking dish for him (I just don't have any larger ones) and set it up well with baking paper.
• 
• In any case, paper is needed here. Indeed, after baking, the cake will have to be pierced with a knitting needle and hung to cool, otherwise all beauty will disappear, and you will get a crumpled lump. Ideal for baking in paper tins.
• As for sugar: we do not like very sweet pastries and this layout (author's) is just that. If anyone wants something sweeter, just add water sugar.
• So let's get started.
• First, let's prepare a dough.
• Preparing milk. To do this, bring it to a boil, boil for 2 minutes and pour it into a thermo-dish. We stand for half an hour and cool until warm.
• Pour all the pre-prepared whole milk into a bowl (it is better, of course, homemade, but how to do it. You can take 10% cream), color the yeast into it, add a tablespoon of sugar and a tablespoon with a large heap of flour.
• Mix everything well, cover with foil and put in a warm place for 1 hour.
• 
• Sprinkle the yolks with salt. We do this in order to make their color even brighter.
• Pre-wash the raisins and soak. There is a huge field of activity here. Can be diluted with candied fruits or, like me, dried cranberries. Soak in rum, cognac or just water.
• Here our dough came up. She breathes, bubbles.
• 
• I knead in a Panasonic bread maker on the dumplings program. It's more comfortable for me.
• We put all the ingredients in the bread maker's bucket, except for softened butter.
• We turn on the batch and monitor the dough. Kolobok will not be here and should not be. The dough will be very soft, smeared on a bucket. You may need to add a little flour (depending on the flour and moisture content). I added 5 grams.
• 
• I add oil towards the end of the batch. The most important thing here is that the oil does not come into contact with the flour.
• Flour should be well mixed with all ingredients. Add oil 7 minutes before the end of the program and let the stove knead everything well.
• Disable the program.
• Here we have such a beautiful, shiny dough.
• 
• If you knead the dough from 400 g of flour or more, put the dough in a large bowl greased with butter, otherwise the dough will run far beyond the bucket and the bread machine itself during proofing. Only dough made from 200g-300g flour can be melted in the oven.
• We give proofing for 1 hour at a temperature of 25-27 degrees. That's exactly how it is on my balcony today.
• We knead the dough. If it is in a bucket, turn on the kneading and make 5-6 full turns with the mixer. If in a bowl, spread on a greased silicone mat and knead by folding (3 times).
• We leave to ferment for another hour at a temperature of 25-27 degrees.
• Now put the dough on a table or a rug, greased with vegetable oil (sticky dough), divide into portions. Gently stretch each portion with your hands. It is soft and bubbly. We pierce large bubbles.
• 
• Spread raisins and candied fruits evenly over the entire surface, roll up and roll into a ball.
• 
• So the cake will turn out to be even, neat and the raisins with candied fruits will be inside the baking.
• We lay out in molds, filling them by 1/4, to a maximum of 1/3. We set to part for about 1.5 hours.
• 
• We bake at 180 degrees until tender. My cake from 200g of flour was baked for 30 minutes.
• Remove the finished cake from the mold, pierce it with a sharp knitting needle closer to the bottom and hang to cool.
• 
• Decorate with any lipstick, icing or icing sugar you like.
• The cake turned out to be light, incredibly fluffy and at the same time juicy and satisfying. FANTASTIC. Like all the pastries of the wonderful craftswoman Daria Zvek.
• 
• 

The dish is designed for

1kulich 450g

Time for preparing:

5:00

Cooking program:

dough mixer or bread maker, oven

Note

Protein remains after baking. Where to attach it?
Anywhere. There, where we use eggs: in cheese cakes, casseroles, cutlet mass. You can bake cookies, pasta, meringues, etc.

If anyone needs it, here's basic recipe for 1 kg of flour:

Flour 1kg
Yeast 50g
Sugar 350g
Milk 625ml (2.5 cups)
Salt 7.5g
Yolks 10pcs
Butter 200g
Vanilla
Zest of 1 orange

(on my own I add saffron or cardamom according to my mood and desire)
P.S. I used the final photo from baking to 05/01/2016.
In a newspaper article, the recipe was called Secret Pasque.

Hurrah! Hurrah!!!
Anyuchka put up a wonderful recipe !!!
Anya, thank you so much that such a worthy recipe now lives with us on the Bread Maker !!!

[IRA]

IRA, Thanks for the kind words.
You know, I am like that bird: if you don't kick, it won't fly.
And the recipe is really amazing. How many years have I been baking it and still can't figure out how many days it is the same, once baked? The maximum was a week.
You also baked it this year, didn't you?

[Anya]

Anya, thanks, great recipe! I take it to bookmarks. I will definitely try.

[Anya]

Anya, yes I baked it !!! And this is pure delight! True, I did not keep it for so long, they quickly reduced it)
Here is a cutaway

[Irisha]

Irisha, your cake and photos are pure delight! Here I look at him and ... What, to knead again today? Yesterday evening I baked it, this morning they dodged coffee.
This dough goes with a bang in the form of muffin buns in pouches. But also: no matter how many bakes, for three days maximum and aroma throughout the house.

[Anna]

Anna,
Thank you very much for the recipe !!! Bookmarked it. I will definitely try)

[Anya]

Anyawhat a handsome man! And the description is so delicious and detailed.
Do something in hot pursuit, until the fuse after Easter has not passed

[notglass]

notglass, Anya, what are the differences in taste / structure of this cake and your Easter cake? which one is more humid or something else?

What a beautiful dough! You can't take your eyes off, thanks for the recipe!

I took it to bookmarks - I'll try to bake it. And you can learn more about drying on a knitting needle, because this year I have flattened from soft dough. Thank you.
All - read it. : sorry: I almost understood - now you just need to figure out what to hang between.

[gala10]

gala10, kirpochka, Gala, RepeShock, girls, thank you very much for such kind words. The dough is really incredible, and the baking itself ... I can't even find words. You should try it at least once

Vei, Lisa, they are fundamentally different. The first one is thicker, denser. This one is weightless, very delicate, less sweet, but just as rich and moist in taste. The first one perfectly holds its shape in any type of baking: paper form, silicone or metal. This requires paper. If it is not turned upside down, it will crumple. You can, however, slightly overexpose it when baking, so that the sides are baked more strongly, but I'm afraid that in this case it will become drier and lose its taste very much.

Added on Tuesday 10 May 2016 5:03 PM

Catherine, I am hanging between the backs of the chairs.

[Vei]

Vei, Liza, it seemed to me that this one is more humid and softer chtoli.
I personally increased the sugar (before that I consulted with Anyuta).
But I overexposed mine, you can see it on the sides. I will not be friends with the new oven yet.

[Anya]

Anya, thanks for sharing the recipe. 🔗 While in the bookmarks, and there it will be seen.

I personally increased the sugar (before that I consulted with Anyuta).

So tell me then, how much sugar did you add? I also love sweeter. And in general, which one did you like best?

But I overexposed mine, you can see it on the sides.

most likely the extra sugar gave you that effect.

[Albina]

Albina, you're welcome! There are never too many recipes.

Vei, Lisa, I can speak for myself and my sweet lovers. We are all very spoiled for good pastries. Of all the recipes I like this one more (so far). The taste of the former can be forgotten. Sometimes I want something sweeter, I add sugar and taste the dough, not with a spoon, of course. So, I'll pinch off a bit. If a little too much, then the baked goods will be the best. This year I baked 4 different ones, including my old one. This one was better.
Ira's opinion on this matter is also very interesting to me.

[Anya]

Anya, the old cake, you know, I baked and more than once, I and my family really like it.
But this one ... He especially liked! Both of them are delicious, but I will give my vote for this cake!
Liz, I put 200g of sugar in all, it seemed to me that this was enough.
An, and I did rasschin, as you wrote to me, first I boiled the milk until it boils violently, and then I held it in a thermos

and I did it, as you wrote to me, first I boiled the milk until it boils, and then I held it in a thermos

and what is it and why is it done?

[notglass]

notglass, Anna, we've heard a lot about your recipe from Irinka F.! Glad to see him!

[Elizabeth]

Elizabethis the tempering of milk. I always do this when milk is included in the dough. This gives the product a very creamy and even richer taste.
Now I will add to the recipe.

Merri, Irina, glad to share. If not for Ira, I would have been planning for a long time.

[Anya]

Vooot! Well done, added about the milk!
And then I read, it's a mess, I hid valuable information from us)))
Anya,

[notglass]

notglass, Anna, I boil milk in a milk cooker, can I leave it in it too, or will it be wrong?

[Nataliya]

Nataliya, I also boil in a milk cooker and in it and leave.

[Nataliya]

sometimes Toma and I have one tablet for two.

Nataliya, Toma has already answered. I also boil in a milk cooker, leave it in it and if I put a dough for dough for 200-300g of flour, then I put it in a dough. Only when the milk is already warm.

IRISHKA, I did not hide anything from publicity. I wrote the recipe as it was written in the newspaper, and about milk - this is my addition. I won't add a milk cooker to the recipe, so don't threaten with your finger

[Volume]

Volume, AnnaThank you girls !!! Got it.

I don’t know anything - what’s where the bulo is !!!
Personally, I have Fsё: mail1: written down, by the way, by your hand, that we boil the milk until it boils and in a thermos!
So I spoke - let the public know, and not only I alone

That's what you are after all
No, in order to give my friend a discount on sclerosis and vapche, I became old, blind, sclerotic.
What a nightmare and is it all me?

[notglass]

notglass, thanks for the recipe. I'll have to try it. The "window" looks tempting!

Added Wednesday 11 May 2016 03:11 PM

What a nightmare and is it all me?

Sha! You are not alone! There are many of us and they will not catch up with us!

Don't lie, don't lie about the old, blind, and all that, I saw-pretty, slender and pretty

The day before yesterday I baked cakes according to this recipe, yesterday I gave it out, today I tried it myself. They baked in paper forms of 350 grams each, they look very beautiful, the hats are so noble, but inside they are like unbaked, dampish. Although the cut is beautiful, it does not stretch behind the knife, it is porous. but when squeezed, the crumb sticks together.As we say - slick. The feeling that he is damp in this form.
It is a pity that she did not bake a single cake in an iron mold for comparison.
And yet, since the cake was in uniform, I did not hang it up, put it on the grate and there it stood for almost a day. They were in the oven for about 40-45 minutes, I don't remember exactly how much I screwed to 30.

I will try again in iron form

[notglass]

notglass, thanks for such a detailed description, your hands are itching to try it

[Dance]

Dance, she herself is delighted with the "window". And this is with our flour 10.3%.

The day before yesterday I baked cakes according to this recipe

Exactly on this? I just put it out yesterday afternoon. Maybe in your source what error was in the description?
I also check with a splinter for insurance, and as Daria Yakovlevna said, I always cool it on the spoke.

Katerinayes always please

Exactly on this? I just put it out yesterday afternoon. Maybe in your source what was the mistake in the description?
I also check with a splinter for insurance, and as Daria Yakovlevna said, I always cool it on the spoke.

Forgive me, this Kulichkin marathon somewhat knocked me out of a rut)) the day before yesterday I baked "Lazy, without kneading", according to your recipe I baked yesterday.
Today I cut a slice from this cake, although I didn't mess it up

Luchinka (wooden skewer) is dry, I checked. I did it according to the recipe, but the dough turned out to be thin and I spooned it, spoon it, and finally added another 40 grams of flour.
In principle, I liked everything and against the background of other cakes, this one was the most beautiful, but for the first time I tried a cake baked in paper form, usually they go for distribution, I baked myself in the usual forms. And it seems to me that its moisture is precisely because of the shape, that's why I asked again.
One of these days I will definitely repeat it in my cans, then it will be possible to say more precisely.
Thanks for the recipe. I've never gotten such beautiful cakes))

Dancing herself from the "window" is delighted. And this is with our flour 10.3%

Yes, that's just the point! It is seen that the gluten quality is very good.
But how much flour I saw and tried ... they write one thing, but in work, in my hands one immediately feels the difference in flour. And sometimes the finest flour comes across! But very seldom

[Tanya]

Tanya, I just this one, that in the photo, baked from the "French thing". Now I went and looked, there is generally 10% protein. I haven’t bought MacFa for more than 8 years. She let me down somehow thoroughly. We are now buying Yaroslavskaya or Tverskaya. But when she lived in Kiev, she used only Belotserkovskaya.

Yesterday I baked this cake! I will say right away that it is delicious! You can only see my flour with low gluten. The dough turned out to be very liquid, I added about 70-80 grams. Without this, the dough in the bread maker was not even approximately going to resemble a kolobok, the spatula simply interfered with the slurry in the middle. I put the program "dumplings" in Panasonic three times, and only after that I got something that looked like cake dough. The dough also did not increase much during the proofing, it did not grow more than twice. After two proofings, I spread the dough into paper molds. Maybe it's cool at home now, but after two hours of proofing in the mold, they only slightly increased. Fearing that my dough would oxyderate, I put the cakes in a cold oven and turned on the heating of 160 degrees. And already in the oven they began to grow, and they turned out to be very pretty, with an even, smooth dome. Baked until the temperature in the cakes reached 94 degrees. Despite all the difficulties, the cakes turned out to be very, very tasty. I can declare with full responsibility that these are the most delicious cakes that I have tried. The dough is soft fibrous and juicy at the same time. Not crumbly, fragrant. Oh, I forgot to add, I put 200 grams of sugar in the dough, well, we have a sweet tooth. I will definitely bake some more, only I will responsibly approach the choice of flour. Thanks a lot for the recipe!

Yesterday I baked this cake! I will say right away that it is delicious! You can only see my flour with low gluten.The dough turned out to be very liquid, I added about 70-80 grams. Without this, the dough in the bread maker was not even approximately going to resemble a kolobok, the spatula simply interfered with the slurry in the middle. I put the program "dumplings" in Panasonic three times, and only after that I got something that looked like cake dough. The dough also did not increase much during the proofing, it did not grow more than twice. After two proofings, I spread the dough into paper molds. Maybe it's cool at home now, but after two hours of proofing in the mold, they only slightly increased. Fearing that my dough would oxyderate, I put the cakes in a cold oven and turned on the heating of 160 degrees. And already in the oven they began to grow, and they turned out to be very pretty, with an even, smooth dome. Baked until the temperature in the cakes reached 94 degrees. Despite all the difficulties, the cakes turned out to be very, very tasty. I can declare with full responsibility that these are the most delicious cakes that I have tried. The dough is soft fibrous and juicy at the same time. Not crumbly, fragrant. Oh, I forgot to add, I put 200 grams of sugar in the dough, well, we have a sweet tooth. I will definitely bake some more, only I will responsibly approach the choice of flour. Thanks a lot for the recipe!

surprisingly, the commentary seems to have been written by me, very accurately conveys my feelings)
I also added flour, the first time 50, the second time 70 grams
the first time I took "Makfa", the second "Kievmlin", but such a beautiful "window" did not come close, even after the third kneading, but the structure of the dough turned out to be very beautiful, lively. I will look for the right flour)

sugar also increased to 170 grams

The first time I baked in paper forms and could not find the time / temperature. The crust turned out to be pale, the crumb is lumpy. Next time I took different forms: metal, paper and ceramic. It turned out best in metal. Both in shape, and in the beauty of the crust, and in the structure of the crumb.
She baked in iron molds after the dough had risen well, put it in a preheated oven, and in ceramic and paper molds put it in a cold oven.

I made the necessary notes, corrections for myself and now I will confidently use this recipe, because I have not baked this cake tastier yet.
Thanks again to the author for the recipe.

Right now I was thinking, 250 ml of tempered milk, or is this the amount of milk before tempering. I made a dough for 250 ml. And if you take this amount in total, bring to a boil, boil for 2 minutes, there will be less milk. We are waiting for Anya for debriefing!

[Elvira]

Elvira, for 2 minutes of boiling, the volume of milk will decrease so slightly that this cannot affect the thickness of the dough in any way, rather an increase in the amount of sugar could have affected it.

[Elvira]

I'm already here
Elvira, Easter cake in the photo is just wonderful! This is how it should be.
Further, girls, point by point.
Take milk for tempering the full rate. Milk from the store and from the hostess - the products are different. Temper the entire norm, but first take 200 milliliters for the dough.
Merri, absolutely right, in a few minutes of boiling the milk will not evaporate much.
If you add more sugar (and this will be done by almost everyone who loves sweets), take less milk... Sugar liquefies.
And flour. It is different for all of us. Better if the protein is 12-13g. But I already wrote that I baked this cake on the "French thing", and it has 10g of protein. Flour can be very dry (my case) or more moist. Living in Kiev, I used only Belotserkovskaya. But that was 10 years ago. Now, probably, there is another worthy one.
Now I only use this

I apologize for the quality, photo from the phone.
Of this flour, only Krupnov 12g of protein. The rest are standard 10.3. But none of them ever let me down. She abandoned Makfa and Sokolnicheskaya a very long time ago, exactly 8 years. Still very good Starooskolskaya.
By test. I bake as much as I bake.After kneading, there seems to be a hint of a bun, but when I put it on proofing, everything creeps into the bucket and the mass resembles thick sour cream. It should be so. Because of the baking, it takes a long time, but I put it in Panasonic on test mode. The heating turns on there and the process is more fun. You can also in the oven at 35 degrees.
Flour sometimes has to be added even up to 50g... It all depends on the flour.

[Anya]

Anya, Thanks for the clarification! Dancing said that whipped egg white improves gluten. Next time I'll try to replace some of the milk with protein. I hope the taste doesn't suffer from this?

[Elvira]

ElviraI honestly don't know. But the other day I baked white bread and put only proteins instead of eggs. there was rubber bread. Therefore, in some places it improves, but I will not say anything about the taste in the kulich. Is it just dry gluten that you sell? You can add it.

[Anya]

Anya, then I will not risk it, because I really liked the cake in terms of taste, this year I baked myasoyedov, and custard, and from the refrigerator. This one is the most delicious. Where do you need to watch dry gluten, in the store?

[Elvira]

Elvira, look at online stores that sell products for baking bread. Type in a search engine Wheat Gluten Dry Buy and it will give you all the stores. But I would advise you to temper the entire norm of milk, and first take 200 ml into the dough and work with ordinary flour. And if necessary, add milk already when kneading the dough. Leftover milk can be added to coffee, puree, or simply drunk. It's delicious. You add sugar over and above the recipe, and this is plus a little moisture. And you don't need dancing with a tambourine in search of gluten.

[Anya notglass]

All thanks got infected, Anya notglass baked this cake today.

I will share my "dances" with you girls, so that maybe avoid mistakes, I apologize for the many letters.
The recipe was made for 400 g of flour. After reading about sugar, I decided to increase it from the one stated in the recipe, poured 190g.
The dough, although it was in a tall bowl, after 35 minutes reached the film, which was covered and I decided to start kneading.
Kneaded in a bread maker, the Sweet bread program, added raisins + almond petals on a signal (50g total),
after kneading, she took out the dough and immersed it in a large bowl and warm.
An hour later, the dough, as it lay on the bottom, remained ... I kneaded it with oily hands and left it for another 1 hour,
and again nothing happened. I had live yeast, Dr. Ober, I never bought them, but my usual ones were not in the store at the moment.
Realizing that there is nothing more to squeeze out of this, I decided to scatter what is in forms.
I have 2 molds specially for Easter cakes, detachable, one larger, the other smaller. And again put it on proofing.
After an hour and a half, the dough grew, but only a little and I turned on the oven 180 degrees, and I marked 30 minutes on the clock.
After 30 minutes, I looked into the oven.
Yeah .. the one that was in the smaller mold grew to the brim, the one that only half grew in the larger mold, but both of them were still damp inside, the splinter was in the dough. Yes, the roofs are cracked.
I left it for another 15 minutes.
She took out her molds, not afraid to wrinkle anything, pulled out the Easter cakes and put them on the lattice, what needles are there, if it was already clear that the dough was not airy from the beginning.
I made the icing no matter what
Anya, this is very good. delicious dough!! Actually!! Although my fibers did not work out, it did not affect the taste, as they say, but even became a plus, it is dense and moist, we love such cakes! And of course, I understand that I just need to bake it more than once in order to get what should be, and not what is

From errors I can assume:
in vain did not wait an hour for dough
in vain did not add a spoonful of flour (but I wanted to)
in vain added nuts
in vain I added raisins with nuts to the batch, and not during molding
in vain added a lot of sugar, he ate the yeast
in vain I write "in vain", because in the end it's not in vain

well and photos

Natasha, it seems like a beautiful Easter cake turned out)))

[Elizabeth]

Elizabeth, Lisa, yes! This one turned out surprisingly
the second is short, I haven't cut it yet, but I think it will be denser, we'll feed dad.
My son and I took this handsome man away, delicious, damn it

[Aprelevna]

Aprelevna, Natasha, it's such a pretty cake)

[kirpochka]

kirpochka, Thanks, but I know what it came from

[Aprelevna]

Aprelevna, Natasha, the cake is excellent.
What I want to say is: whenever I add sugar in excess of the norm, I also slightly increase the amount of yeast, by about 3-4 grams. The dough is very rich, "heavy".
This dough always behaves differently for me too. If it doesn't fit well (I sin on flour or yeast), I take some yeast, grind it with sugar and add to the dough, stirring it. I read this nuance in the book "350 varieties of bakery products." P. M. Plotnikov, M. F. Kolesnikov.
I use this technique in different types of baked goods.