Kulich after M.P.Danilenko (cold fermentation)

Category: Easter
Kulich after M.P.Danilenko (cold fermentation)

Ingredients

Opara
premium wheat flour (you can take flour with protein 12-13%) 250 g
cream 12% (I have 10%) 250 g
pressed yeast 30 g
Dough
dough all
yolks 100 g
butter soft 132 g
sugar (mine) 119 (150) g
salt 5 g
raisins, candied fruits (mine) 100 (150) g
vanilla sugar 20 g
orange flavor taste
premium wheat flour 250 g
Syrup
sugar 100 g
water 100 g
alcohol (cognac, rum) 30 g
--------- -------
form 1.2 l 4 things.

Cooking method

Kulich after M.P.Danilenko (cold fermentation)
Boil the syrup from water and sugar. let cool. Add alcohol.
Kulich after M.P.Danilenko (cold fermentation)
Pour over raisins or candied fruits. Tighten with plastic wrap. Put in the refrigerator overnight.
Kulich after M.P.Danilenko (cold fermentation)
Get it in the morning. Place on a sieve. Allow all liquid to drain.
Dough.
Kulich after M.P.Danilenko (cold fermentation)
We cook the dough in the evening. Heat the cream slightly. Dissolve yeast in them. Mix with flour. Tighten the dishes with plastic wrap.
Kulich after M.P.Danilenko (cold fermentation)
Put in a warm place. The dough will be ready in 40-60 minutes.
Dough.
Kulich after M.P.Danilenko (cold fermentation)
Mix soft butter with sugar and vanilla sugar. Beat lightly.
Kulich after M.P.Danilenko (cold fermentation)
Add the yolks one at a time.
Kulich after M.P.Danilenko (cold fermentation)
Beat after each addition until the yolk is completely absorbed. You should get a lush mass.
Kulich after M.P.Danilenko (cold fermentation)
Put the butter-egg mixture into the bowl (you can immediately beat in the bowl). Add dough, flour, salt. Add flavor if using. Knead the dough at first speed for 10 minutes. It turns out to be quite liquid.
Kulich after M.P.Danilenko (cold fermentation)
Dust the table with flour. Spread out the dough, scrubbing the bowl well with a scraper. Collect it into a ball.
Kulich after M.P.Danilenko (cold fermentation)
Transfer to a bowl. I think that it was possible to do this right in the bowl, so as not to complicate the process for yourself.
Kulich after M.P.Danilenko (cold fermentation)
Cover. Refrigerate for 2-3 hours. The dough will grow up and become smoother. Gluten will appear.
Kulich after M.P.Danilenko (cold fermentation)
Dust the table with flour. Lay out the dough. Wrinkle lightly. Roll up into a ball, put into a bowl. Cover and refrigerate for 8-14 hours.
Kulich after M.P.Danilenko (cold fermentation)
Get the dough in the morning. It will grow up and be firm.
Kulich after M.P.Danilenko (cold fermentation)
Knead the dough, round.
Kulich after M.P.Danilenko (cold fermentation)
Cover and send to a warm place for a couple of hours. The dough should warm up and begin to rise.
Kulich after M.P.Danilenko (cold fermentation)
When the dough is warm, start kneading with a hook at high speed. I kneaded for 1.5 in Kenwood. The dough will spread, but then it will begin to move away from the walls. It will smear along the bottom. Will become glossy and silky. Lags easily behind the bottom. Kneading 10 minutes.
Kulich after M.P.Danilenko (cold fermentation)
Sprinkle the candied fruit or raisins (I have a mixture) with flour and stir.
Kulich after M.P.Danilenko (cold fermentation)
Put to the dough. Knead in at the lowest speed.
Kulich after M.P.Danilenko (cold fermentation)
Lightly dust the table with flour. Lay out the dough. Clean the walls well with a scraper. The dough is slightly sticky. Lubricate your hands with oil.
Kulich after M.P.Danilenko (cold fermentation)
Roll the dough into a ball. Cover.
Kulich after M.P.Danilenko (cold fermentation)
Leave on for 30 minutes.
Kulich after M.P.Danilenko (cold fermentation)
Divide the dough into the required number of parts. I divided by 4. Roll each piece into a ball.
Kulich after M.P.Danilenko (cold fermentation)
Grease the molds and sprinkle with flour. Put the blanks. My dough was almost at the bottom. It took about 1/4 of the volume. If you need hats over the form, then put the dough a little less than half.
Kulich after M.P.Danilenko (cold fermentation)
Cover the forms. Put in a warm place. Proofing for 2.5-3.5 hours. For the first time, Easter cakes rose for 2.5 hours, but there was a little less sugar and candied fruits. The second time the Easter cakes rose for 3 hours and 15 minutes. Follow. Proofing depends on various factors.
Kulich after M.P.Danilenko (cold fermentation)
Spray the workpieces with water from a spray bottle. Preheat the oven to 160 degrees only the bottom. Bake the cakes at this temperature for 20 minutes, then raise the temperature to 170 degrees and bake for another 20-25 minutes. Willingness to check with a wooden skewer.
Get it. Let stand for a couple of minutes. Free from the form. Cool sideways on pillows. Turn over periodically.
Kulich after M.P.Danilenko (cold fermentation)
Delicious Easter everyone!

Note

I took the recipe here

🔗

My FB friend Katya pushed me into it. Thanks to her and the author.I cooked with my changes in technology and quantity of some products.
This is the last Easter cake this year. I've baked it twice this week. I understand that it's late, but you can bake cakes until Ascension. Try it. Very tasty. It takes longer to write than to cook. Fragrant, delicate, sweet. Everyone who loves this cake will like it You will not regret. Recommend!

liyashik
AngelaThank you for submitting the recipe and showing us such a handsome man! I'd like to try to bake it. There is still time, in the end, you can take the risk
irina23
Angela, what a beauty! I took it to bookmarks, I really want to bake!
ang-kay
Leah, Irina, bake. You will not regret. The holidays continue!
liyashik
Angel, and you wrote something about decorating cakes somewhere? The glaze "excites" me. If you did, show me the place)).
ang-kay
did not write. This is icing on albumin with the addition of glucose syrup.
Jiri
Angela, does the dough get acidic from long proofing?
ang-kay
Irina, no.
liyashik
Quote: ang-kay

did not write. This is icing on albumin with the addition of glucose syrup.
Almost a dropper turned out
ang-kay
Leah, everything unfamiliar? Or does it sound like this?
eye

Angela, without reading the recipe, only from the design there are already tears of emotion and delight!
Beauty is terrible !!!
zoyaaa
Angela, and it is imperative to pour raisins with syrup, mine has long been soaked in a skate, I'm afraid it will burst.
ang-kay
Quote: ok
without reading the recipe
eye, Tanya, thanks) I tried)
Quote: zoyaaa
has been soaked in a skate for a long time, I'm afraid it will crumble.
Of course not.
liyashik
Quote: ang-kay

Leah, everything unfamiliar? Or does it sound like this?
Angela, sounds). Your Easter cakes are gorgeously decorated, so I don't even know what would have happened to me if I had seen them "live". At least fainting.
Here. But, I am afraid to use albumin, I would only know its exact origin. Suddenly from the egg white. Therefore, when I bake, I use either a frosting on gelatin (today I just cooked it for a test: normal), or just sakh. powder.
ang-kay
Quote: liyashik
Suddenly from the egg white.
Definitely! If you are allergic, then only gelatinous or water (milk) with powder.
lana light
I hooked the corner of my eye in the ribbon with something charming pink and white. I thought at first that a cake or pies. And this is Easter cake! Wow!
Tomorrow I’ll go through the ingredients, go over the ingredients, like everything is there. Only there is no cream, I will make it with 4.5% milk
ang-kay
Sveta, do it. Tasty.

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