Kulich Tender with candied kumquat

[I am writing a detailed recipe, observing the little things, the dough turns out to be very tasty.]

Kulich Tender with candied kumquat

Category: Easter

Ingredients
Flour	650-700
Fresh yeast	30 g
Eggs (yolks)	6 pcs
Oil	70 g
Milk	200 g
Thick cream (homemade sour cream)	150 g
Sugar	150-200g
Lemon (juice)	1 tbsp. l
Vanillin	10 g
Iranian raisins	150 g
Kumquat (candied fruit)	150 g

Cooking method

• Everyone knows the old custom on Easter to bring Easter cakes with them and exchange them. And everyone has a different taste .... after all, the cake recipe differs in many recipe options. Someone likes heavy, nourishing, moist, someone almost tastes like bread with raisins.
  
• My version of Easter cake has been creatively transformed by experimenting with different recipes. I tried to achieve exactly the taste that seems to me to be REAL - tender, airy and at the same time butter cake.
  
• In general, treat yourself to my favorite taste.)))
  
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• I am writing a detailed recipe, observing the little things, the dough turns out to be very tasty.
  
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• So, you need a deep bowl, pour milk heated to 40 degrees and cream there (they stood with me, so they thickened like sour cream), mix with a blender, the temperature of the milk should not exceed 30 degrees, but also not be cold. Add the yeast finely crumbling it, let it stand for 20-30 minutes, until bubbles appear, then stir in a glass (250 grams) of sifted flour and put it in a warm place to ferment the dough. It takes 2-3 hours, the readiness of the dough is determined when it rises and then settles a little.
  
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• While the dough ferments, we take out the rest of the products from the refrigerator, everything should be at room temperature.
  
• Pour the raisins with boiling water for 10-20 minutes, drain the water and put it to dry. Roll the dried raisins in flour, then it will be evenly distributed over the dough. Candied kumquat, for my taste are ideal for Easter cake. These are such small tangerine oranges with a wonderful taste and smell. They are sold in the same place as raisins and other dried exotics. We cut them and remove the small bones, there are a few of them, 2 pieces each.
  
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• Grind the butter with yolks, sugar, proteins are useful for making the glaze.
  
• Add this mixture to the finished dough, pour vanillin and a spoonful of lemon juice. We stir in another 400 grams of flour and ... here ATTENTION, it is necessary to knead the dough correctly, it is done like this ... Sift the flour and slowly add to the dough, stirring with a wooden spoon clockwise - this will ensure the necessary swelling of the gluten and the dough will be elastic. Then we knead the dough with our hands, at the moment of kneading it seems to be alive, you will feel how it tries to escape from your hands. But we thoroughly knead it for about 20 minutes. Then dusting with flour and covering with a towel, put in a warm place.
  
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• After 1.5-2 hours, the dough will come up 2-3 times.
  
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• Pour raisins and chopped kumquat into it and knead it with your hands again.
  
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• Then, we just cut off the required amount and put it in the molds, I cover them with parchment paper, but now very conveniently beautiful paper forms are sold.
  
• We put the molds in the oven on the smallest fire and with the door open. to come up. Then turn on the heat at 180-200 degrees and bake for 30-40 minutes, depending on the size.
  
• Ready-made cakes can be checked with a match or a toothpick, they must be carefully removed from the mold and placed on the barrel until they cool.
  
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• Since my men were already above my soul, I had to sacrifice one cake so that there was something left to take a picture))))).
  

The dish is designed for

6 small cakes

Time for preparing:

6 o'clock

Note

I will be glad if you like my recipe, I will certainly repeat it more than once!

I liked your recipe. Can you knead the dough in a bread maker?

Look at the recipe, if similar ones are made in a bread maker, then why not. Unfortunately, I have no bread machine yet, so I can't tell you exactly.
In the recipe, I used the dough method, but it takes time for the dough to ferment.

I have already tried it, kneaded the dough in a bread maker, it turned out beautiful.

great))))))))

I have already tried it, kneaded the dough in a bread maker, it turned out beautiful.

Please tell us what mode you did?
Doing with pens is very dreary, for a long time, and even with a warm place is problematic

I made two parties of Easter cakes: with raisins and without raisins. I didn't buy candied fruits. I kneaded with raisins in the "dough 2h20min" mode. It was hard to mix. The dough was liquid, I put it into the molds with a spoon. It went well when proofed. Without raisins, the dough was kneaded first in the "dough" mode, and then in the "dumplings" mode, it then became steeper. I put the dough into the molds with my hands, during the proofing it rose quite a bit, although it took about an hour. The dough has risen in the oven. In the photo there is Easter cake, which is higher - without raisins, and lower - with raisins.

Good afternoon snegick. This year, for Easter, I decided to bake several types of Easter cakes at once according to different recipes, among which there was a recipe for your wonderful Easter cakes. Well what can I say? My whole family gave first place to your Easter cakes !!! The Easter cake tastes just awesome, and the kumquat gave them such a wonderful aftertaste, it really suits very well for Easter cakes. Thank you very much for such an original and very tasty recipe !!!
The only small drawback is that the dough turned out to be very airy, and I baked cakes in large forms, where they fit well. But when I took them out and put them first on the barrel, so that they would not settle right away, the barrel of the Easter cakes was crumpled. tins, or do not let them rise high, let the dough be denser