Kulich

Kulich

Category: Easter

Ingredients
flour	1 kg
yeast	4 sachets (put 3 at once, 1 with flour)
milk	1.5 cups
eggs	10 pieces. (- 1 protein per glaze)
or
(18 yolks and 3 whites)
sugar	250 g
butter (do not put margarine)	300 g
vegetable oil	1 tbsp. l.
cognac	1 shot
ground cardamom	1 tsp
grated nutmeg	0.5 tsp
vanilla sugar
salt	3/4 tsp

Cooking method

• A recipe for those who do not mind spending half a day fiddling with the dough)))
• We have been baking it for at least 15 years. The result always exceeds the expected))
• Those who decide to tackle it will be rewarded with the taste of real cake, not cupcake))
• Cooking method:
• Place the dough: 1 cup of boiling milk, brew 100 g of flour, stirring quickly with a wooden spoon until an elastic mass is obtained. Dissolve yeast (3 sachets) in 0.5 cups of warm milk and mix with 100 g flour, set aside for 10 minutes. Combine both mixtures, cover and set for 1-2 hours so that the dough rises (we cover with a bag, wrap it with a blanket and put it to the battery). Now you can start to "fill". Wipe eggs, salt and sugar into a homogeneous mass and beat until white. Now pour half of the filling into the suitable yeast mixture, add 250 g of flour, knead well and let it rise for an hour.
• Pour in the other half, add 500 g flour (+ 1 bag of yeast) and knead, knead, knead until the dough leaves your hands. The dough is ready. Pour gradually melted butter into it, knead again well. Add spices and cognac to it.
• Let the dough rise again. Accept it and let it come up a third time.
• Grease the molds generously with margarine (with sunflower oil it lags badly behind) and cut out parchment circles at the bottom, also greased.
• Divide into shapes (1/3 or half shape). We make one large (family) and several small ones of different sizes (for guests, relatives, for work).
• Let rise again, but for now, preheat the oven well.
• After raising, put in the oven on a low heat (I set it to about 180 degrees, and the temperature varies slightly in different ovens).
• It takes about 45 minutes to bake.
• As it cools down, we cover with glaze: grind 1 protein with 1 cup of powdered sugar (if you trust eggs, we had homemade ones)

great recipe

We baked Easter cake here according to Pokhlebkin, they are very similar. So, I can say with confidence that the cakes should turn out to be very tasty!

[Zest]

That's why he is cake, otherwise most of the recipes are just cupcakes (((
It seems to me that once a year you can afford to bake it)) I just really love Easter))) this is my favorite holiday ...

Zest, I tried to redo it for xn this year, but I didn't really like it ... it doesn't work out (((but I can show the result)))

Your cake is very similar in recipe and preparation to Italian panetone. This is a really cool thing!

well, you slander yourself) A very cute Easter cake.

https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=3431.75
Here are photos and a recalculation of the recipe for a bread machine. It turns out tasty. But if I make a large amount of oven dough, then I only take the original recipe.

[MariV]

MariV, we here with Izuminka found out that my Easter cake (the original recipe from which it was reworked) is a recipe from Pokhlebkin, although it was taken not from a book, but from some magazine about Easter from the late 80s - early 90s. .. but over 15 years of using it, my mother changed it a little ...

Zest, my personal opinion is that it should be done once a year with a festive mood and always only with pens ... This dough is like living ... it does not like loud conversations, music)) but most of all quarrels in the house ...then it does not rise steadily ...

Hello dear kinski!
The recipe says - "4 bags of yeast."
Please tell me how many grams are in your bag? And how many milliliters do you have in a glass?