Kulich "Violetta"

[Kulich "Violetta"]

Kulich "Violetta"

Category: Easter

Ingredients
milk	1 l
yolks	35 pcs.
proteins	5 pieces.
sugar	4 glasses
sour cream	1 glass (I use maximum fat or homemade)
vanilla
vegetable oil	0.5 cups
live yeast	70 g (I ALWAYS take live cakes on cakes, I haven't tried dry ones, I can't say the portion)
flour	2 kg + 0.5 kg
salt
raisins optional

Cooking method

• Kulich is good. I baked it last year.
  
• I'll transfer it here. Just pay attention, you need to reduce the proportions, the recipe is given for just a huge amount of dough.
  
• Easter cake "Violetta", according to Lupik's recipe, and photographs by Lilia.
  
• 
  
• 
  
• Kulich "Violetta"
  
• HIT OF THE FORUM "EAT AT HOME" !!!
  
• 
  
• What to do:
  
• 
  
• 1. Yeast, 1-2 tbsp. l. WARM milk and 1 tbsp. l. put the sugar until the yeast starts to "bubble".
  
• 2. WARM milk + yeast + flour = knead the dough to the consistency of thick sour cream and leave to rise for 3 hours.
  
• 3. Beat the yolks with a mixer with 3 cups of sugar until white, whites with 1 cup of sugar beat into a STEEP foam.
  
• 4. When the dough is all in "bubbles" and settles a little, add the rest of the flour, yolks, whites, COLD sour cream and vanilla.
  
• 5. Soak a hand in vegetable oil and knead until it starts to leave the pan.
  
• 6. Place in a warm place and leave to fit.
  
• 7. Knead (DO NOT KNOW) and put again to fit.
  
• 8. Rose-add raisins and lay in molds, greased with LUB, 1 / 3- max. 1/2 volume and bake.
  
• 
  
• My comments:
  
• 1. The recipe is VERY easy and ALWAYS works out.
  
• 2. I mix EVERYTHING with a mixer, up to the second addition of flour.
  
• 3. The time it takes for the dough to rise depends on the quality of the msuki and yeast, so I always look visually.
  
• 4. The baking time depends on the size of the molds (I do both in muffins and in large ones), therefore also "by eye".
  
• 5. After you take the cakes out of the oven, you must IMMEDIATELY take them out of the molds, place them on a linen towel (cotton can be used) and cover with another of the same towel and leave them to cool completely.
  
• 6. I usually did half a serving, taking 17-18 yolks and 3 whites. It turned out a sufficient amount for a family of 2-3 people, taking into account the distribution to relatives and friends.
  
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• Important: The dough must be put into the mold in ONE piece, without reporting or subtracting (otherwise you have a chance to get two halves or failed cakes). Before laying the dough in each mold, it is necessary to put a circle of clean paper smeared with lard on the bottom.
  
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• * Cook Violetta boldly - you won't go wrong! Luxurious Easter cake !!!! But be careful - in the room it fits average (I was even upset at first), and in the oven it "grows" VERY STRONG! Put no more than 1/3 in the mold, otherwise you will catch it all over the oven.
  
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• * The only thing I lacked in this recipe was spice and richness or something. After all, I'm used to the fact that there should be cardamom, saffron, nutmeg in the kulich ...
  

Incredibly, it was exactly three days ago that I suddenly began to draw up a recipe so as not to get lost. I was distracted, I left, and when I came, the recipe was laid out by you. It's just mysticism as far as thoughts converged.

Then I'll post his photos here too, if you don't mind.

This is a cake that looks like a cupcake. I love these very much. I do not really accept cakes in the form of a sweetish loaf with raisins, so I really liked this one. I've cooked it a dozen times already (half the recipe) and the result is always excellent.

[Scarecrow]

Oh, what is being done! Kulich was moved to a separate topic!

Scarecrow, you can use this photo in the textbook on decorating cakes, I like the fondant so much, such streaks! Such flowers!

Is this Tortyzhkina fudge? Something I didn't get to her ... I need to improve ...

[Scarecrow]

I really liked the fudge too. So rich and falls very appetizing
Scarecrow, so this cake is more cake than cake? Is the crumb not fibrous, but bubbly?

Yes, the crumb is rather bubbly. And the fondant is not Tortyzhkina, the usual one made of protein and powder.

Photos ... and Easter cake on them !!! Above all praise !!! I take the recipe into my piggy bank, I'll try it next week.

The only question is ... can you divide the recipe into 4? ... 2 kg of flour for a sample is too much ... and everything is just divided into 4 ... or focus on yeast?

Can be divided by four. I shared.

Scarecrow, just a masterpiece! Are there any proportions for fudge? Proteins and powder are for everyone, but such a miracle is only for Chuchelka

I would not have thought that this was some kind of achievement.

I do it all the time by eye. Egg white, beat into a foam, pour a drop of lemon juice and powdered sugar and beat until the consistency I need becomes. That is, so that the drips would pour water, but were thick ... I drip on a saucer and tilt it. I watch how it flows. That's kind of offhand so.

And this fudge will then harden or will remain sticky like a cream ???

Judging by the appearance of the fondant, it is not dry, I looked at it for a long time.

In the photo, it is not dry. But then I kept warm cakes together with fondant under the hood all night and she. certainly not dry. Moreover, on one side it crawled due to a humid warm environment. You can't do that. But how next - I do not remember. In fact, the egg white should dry out. Generally. I'll bake the day after tomorrow - I'll tell you. Sclerosis tortured.

I recall))) If the air in the apartment is dry, then the fondant dries up after a few hours (if not a 3cm layer, of course). In the refrigerator or under a hood - does not dry out, remains sticky. It's almost icing, if it's clearer))))

Girls, and nobody tried to bake this cake with dry yeast?

Girls, and nobody tried to bake this cake with dry yeast?

I also baked on dry.

[Scarecrow]

Scarecrow , please tell me how much dry yeast is needed for this recipe ??

[Scarecrow]

Scarecrow , please tell me how much dry yeast is needed for this recipe ??

I have a record of how much I took at home, but if you calculate the ratio of live (70g) to dry, then there should be 4 teaspoons for the whole portion of the dough.

[Scarecrow]

I also baked on dry.

Scarecrow
Why were you silent before? I dismissed this recipe only due to the lack of live yeast, but today I decided to ask, and many thanks line, which prompted me that Scarecrow I baked this cake with dry yeast, and put 1.5 tsp on 1/4 of the portion. dry yeast. Although according to my calculations, it also turned out 1 tsp.

[Scarecrow]

Scarecrow, and the rest of the process remains the same if you bake with dry yeast ?? Or are there any changes ???

[And one more thing: by time. It is approximate. I use an oven at a temperature of 40 degrees. It significantly speeds up and stabilizes the process. If you don't have an oven, but something else, or just room temperature, or an incomprehensible temperature in the oven, and in general regardless of this, watch the dough: 1. the dough should rise and begin to fall; now go straight down. You will see marks from the dough on the walls at the highest peak, and the dough crawled down;2. the dough during fermentation should rise at least 2 times. With everyone! 3. Never save time on proofing in tins. It takes about 1 hour at room temperature. The cake should increase 2-3 times]

Everything else is the same. For a long time I have been guided approximately for a while, I follow the test.

Here I wrote somewhere else:

And one more thing: by time. It is approximate. I use an oven at a temperature of 40 degrees. It significantly speeds up and stabilizes the process. If you don't have an oven, but something else, or just room temperature, or an incomprehensible temperature in the oven, and in general regardless of this, watch the dough:
1. the dough should rise and begin to fall; now go straight down. You will see marks from the dough on the walls at the highest peak, and the dough crawled down;
2. the dough during fermentation should rise at least 2 times. With everyone!
3. Never save time on proofing in tins. It takes about 1 hour at room temperature. The cake should increase 2-3 times

Scarecrow, sos!
The dough with the last addition of flour and everything else is liquid, like pancakes, naturally does not lag behind the walls of the pan. I made half a portion. Total flour 1,250kg. What to do?
Instead of 3 proteins, I put ALL! 16 PIECES !!! now what to throw out the dough?

, as in that joke: Well, what kind of little red riding hood are you? You-doo-oo-oo-ra !!! "and I really, I put in ALL 3 proteins instead! 16 PIECES !!! now what to throw out the dough? What kind of a" little red riding hood "

Didn't have time to answer ... What happened? It's already a pity to throw it away, I had to try the oven, adding a little flour ...

I added another glass of flour and baked the first portion. tomorrow f
I'll take a picture and show you. rose high. the porosity is pimply, the taste is not sweet. and so even very good (I'll bake the original anyway)

I also baked this cake for Easter with Myasoedovskaya. What can I say ...I liked "Violetta" more, but still not what she wanted. There is not enough fat in it. I like the more knocked down. Sugar is just fine.

Here he is my long-suffering

"! yolks 35 pcs."
tell me, PLEASE, is this ochipatka or really 35pcs ??

[alinysik]

alinysik
Indeed. The author writes:

I used to do half portiontaking 17-18 yolks and 3 whites.

I have slightly corrected the recipe.
1 liter of milk 3.2% fat
flour 2 kg
8 yolks
2 squirrels
600 gr sugar
300gr. sour cream 15% fat
15 g dry yeast
vanilla
cardamom 1/2 tsp
a pinch of salt
raisins-chopped dried apricots-nuts-prunes - 1 cup

diluted yeast in warm milk with sugar
after 10 minutes I added all the ingredients as in the original recipe - but it took me 1 hour - increased in volume by 3 times.
kneaded
after an hour I mixed it, stood for another hour.
t. about. rose three times.
separated a part - formed a lump, put it in a mold. an hour stood - increased in volume 2 times. put on baking for 50-55 minutes (while baking it came up a little more).
in addition to the bread machine, baked in silicone molds in the microwave. there were 4 big Easter, 12 small and 12 tiny. the longer to stand in the form, the more porous the crumb. the texture is soft ... it turned out soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooh turned out ... only that: it took a whole day. there would be 2 forms in a bread maker - it would have coped 2 times faster.
that's what happened


to all who are involved in the development and posting of this recipe on the forum - LOW BOW !!!!!
p.s. ..... the father in our church praised me for skillful hands, creativity and original performance!
... or maybe I have 2 tiny children, but I still managed to prepare for the holiday ...

[tabusya]

I have 2 tiny children, but I still managed to get ready for the holiday ...

tabusya
Taking off my hat !!! Here, with one adult child, you don't have time to do anything, but you managed to get on with two babies of such beauty !!! Good girl, very beautiful Easter cakes came out !!!

Thank you!

One of my favorite recipes. Along with shavranov on sour cream. The cake is very tasty, "juicy", despite the small amount of butter. I. The combination of lemon zest and sliced ​​dried apricots soaked in Cointreau as a filling for cake is super. What time I do, I never get tired of enjoying. And I wrote about this more than once.

And again it is in the form of sweet bread. Again in a combination of dried apricots / liqueur / lemon zest. This time the liqueur is also citrus, but not Cointreau (orange), but limoncello (lemon). Awesome thing. This is a quarter of the volume of products. It turns out 2 loaves (standard loaves of black bread, I have factory forms). Sugar exactly 1 glass (250ml). Sweet, citrusy, just fine.

When dividing the recipe into four, I will describe some little things:
8 yolks and 1 egg (I do not beat the white separately, I just beat the yolks and the egg)
sugar 250 ml
flour - about 700g leaves
sour cream is easily replaced with cream cheese (anyway, there is almost no butter in the kulich, it won't get any worse)
I don't use vegetable oil (only when I put it in a bowl for fermentation - I grease the dough on top so that it does not stick).



Why am I constantly talking to myself in this thread? !!)))

[Tuska]

Tuskaand you dough xde / what are you kneading?!

I'm on eI've been mowing that cake for a hundred years, when I'm going to bake it?

P.S. The loaf will die!

[Tuska]

Tuskaand you dough xde / what are you kneading?!

I'm on eI've been mowing that cake for a hundred years, when I'm going to bake it?

P.S. The loaf will die!

Everything is mixed in Kitchen. Have you eaten?

[be]

Everything is mixed in Kitchen. Have you eaten?

Akromya how to gobe follow your footsteps and buy myself Kitchen, as I understand it, there is nothing left for me ... It's interesting to compare !!!

The story of how even Natasha failed to ditch this cake))).

I decided I wanted a bun. Sweetheart. Imagine such a little girl who rolls her eyes dreamily: "Oh, I just want to, I want to!" There is simply no sweeter and more rich bun than Easter cake. Resolved, I'm making cake in HP !! I love this cake very much, as well as saffron with sour cream, as well as saffron with dried apricots. I did it many times. But this time it was too lazy to do it with my hands, I decided that I would instruct HP. My Zojirushi has a dough mode, so I set it up first by loading the dough ingredients.Of course, I didn't hear nicherta when she screamed at me in hysterics: "Natasha, your dough is ready, damn it, go sculpt cake! Natasha-ah-ah-ah!" In short, I forgot about the dough for three hours. During this time, she burst into a spray and, in a semi-faint state, tried to dump somewhere from the bucket. I, remembering, jumped as if scalded, but decided to continue the experiment. I put the remaining ingredients (the recipe was divided into 3 so that everything would fit into the HP) and set the program. About half an hour before the end of the proofing and the start of baking, I realized that the cake had clearly risen very badly and turned off the program to let it rise, and then forcibly turn on the baking. Yes, yes, yes, of course, it's not hard to guess: I forgot about Easter cake))). I set myself a timer, which, it turns out, did not start and only started to sound today, when I accidentally kicked it with a cutting board. A bastard and a terrible setup on his part!))) I remembered about him ... no-o-o-o, you underestimate me too much, not in three hours, but this morning. That is, in 12 hours. Aa-ah-ah, everything is gone !! Finding an orphan sadly hanging from a bucket of HP, I kneaded it, let it distance and baked, hoping for little ... Please. He's just wonderful!

I decided I wanted a bun.

yes, you see, I really wanted to
what a beauty!
and squeezed uzyuma!

[eye]

eye,

I piled raisins at the rate, “don't fool us!” (C). It could have been more, probably))).