Kulich Babushkin

Kulich Babushkin

Category: Easter

Ingredients
flour	1 kg
eggs	6pcs
milk	1.5 tbsp
melted butter	300gr
sugar	1.5 -2 tbsp
yeast	50gr
salt, vanilla, raisins

Cooking method

• Dissolve yeast in warm milk, add 1/2 kg of flour, stir everything in a large saucepan, cover with a warm towel, put the dough in a warm place.
• When doubled, add salt, 5 egg yolks, rubbed with sugar, vanillin, butter and mix everything. Beat the egg whites, add to the dough and the rest of the flour.
• The dough should not be very thick, but well kneaded, free to lag behind the walls of the dishes. Cover everything again and put it in a warm place.
• When it rises twice again, add the raisins (soak them in boiling water and dry them on cheesecloth), stir.
• Grease the form, put it in the form, filling it by 1/3. Leave everything in a warm place, when the dough in the mold rises 1/2 of the height, grease it up with a beaten egg and place in a preheated oven.
• It bakes for about 50 minutes.

delicious! Really similar to the ones my grandma bakes
Can I have a few questions?
1) you have 4 eggs =? g (today I baked according to the recipe, where 4 eggs had to be taken, 215 was indicated in grams, and I had 3 eggs, already without the shell, stretched out to 225g).
2) have you tried dry yeast oven? it seems to me that they need 13-14 grams.
3) how did the letters on the Easter cakes come about?

[Oca]

Oca 1. I never measured eggs by gram. Written 6 pieces, so I put 6 pieces.
2. I don’t bake on dry yeast. It was not a very successful attempt, I don't risk it anymore.
3. Letters are obtained if baked in silicone molds, as they are squeezed out and imprinted on the dough during baking.

It was according to this recipe that my mother always baked cakes, then I baked. I tried to bake in a bread maker (by reducing the products by half), but apparently it cannot cope with a large "dose" of baking when baking, it came out not the same as I used to. Today I kneaded and melted in cotton (I kneaded the dough for "gluten-free" for 7 minutes, and then set the program "dietary with raisins" - dough), after thawing the dough I did the bookmark as it should - yolks with sugar and butter, whipped whites and flour (the stove is kneading with might and main at this time), and baked in the oven. It turned out one to one. It is with my mother's cake that I will go to her tomorrow. Probably, many people baked this recipe in the Russian-Soviet era.

Thanks for the great recipe! It is these real cakes, a lot of butter and eggs, the dough is not airy but rather dense, which is why I have been using it for up to a week, or even more, I have been using it for many years and have always worked out, the only thing I kneaded this year in the morning and went to the country house, therefore I didn't knead, and the dough stood puffing for 12 hours I thought it would turn sour, but no, everything turned out well as always. Grandmother said that they did not crumble the dough before, but put it in the evening and went to the night service and in the morning they came and started baking

[Valentine,]

Valentine, brought a huge thank you for such amazingly delicious cakes. Every year I was tormented by the search for what kind of cake to bake, so that it would be like in childhood, like my grandmother in the village. There were many tasty ones - but not so ... And this cake is just SUCH !!! Moderately fat, but not at all heavy, slightly moist and amazingly aromatic crumb !!! From the portion came out 2 kg of cakes (2 medium and 3 small) - I thought we would not eat Yeah, in three days they were gone My husband is already hinting that it’s a long time to wait for a whole year, so I’ll bake some more (then I’ll take a picture, otherwise this time did not have time) thanks again