Kulich is like Palych recipe LJ. Delicious Easter cake recipe

Calories: Not specified
Cooking time: Not indicated

As long as I can remember, our family always baked delicious Easter cakes for the bright holiday of the Resurrection of Christ. Moreover, despite the abundance of recipes in the culinary notebook, my mother, for example, most often baked Easter cakes according to only one of them, which her grandmother told her. Of course, ours always turned out amazingly delicious, but I always wanted to try others in order to fully enjoy delicious Easter baked goods.
I remember my grandmother said that there is a belief: whoever eats 12 holiday cakes during the holidays will be healthy and joyful for the entire 12 months. That’s why in the old days we visited guests, exchanged cakes and good mood with each other. Nowadays it’s quite difficult to try so many Easter cakes, unless you bake a few different ones yourself, go to visit friends and buy more store-bought ones.
And therefore, if you don’t yet have an additional recipe for a very tasty Easter cake, I will be happy to share my recipe, which is very simple both in terms of ingredients and preparation. You will definitely like Kulich, like Palych’s, the recipe for which I offer.
I especially want to note the fact that the Easter cake dough for this recipe is prepared from margarine and sour cream with the addition of slaked baking soda. Therefore, this is not the yeast dough that we are most often used to using for Easter cakes, but shortbread dough. To flavor it, add vanilla and raisins.
What I also really like is that the Easter cakes turn out very tasty, not dry, but slightly moist, almost like “Palych’s”.



Ingredients:

- granulated sugar - 250 g,
- margarine or butter - 125 g,
- table eggs - 3 pcs.,
- sour cream - 250 g,
- premium wheat flour - 2 tbsp.,
- baking soda - 1 tsp,
- vinegar 9% (or lemon juice) - 1 tsp,
- sweet raisins (white) - 1 tbsp.,
- vanilla - 1 tsp.

How to cook with photos step by step

First of all, to prepare such a dough, we heat the margarine so that it is liquid.
It is important not to overheat it, otherwise it may separate and this will significantly affect the elasticity and quality of the dough.
Add sour cream, granulated sugar and chicken eggs to warm margarine.




Stir the mixture until smooth and gradually add sifted flour into it.




Add soda slaked with vinegar.






Next, add the washed raisins and vanillin.




Mix.




Grease the cake pan, cover it with parchment, and put our dough into it.






Place it in an oven preheated to 180 degrees and bake for about 1 hour.
To prevent the cake from burning on top, 25-30 minutes after the start of baking, cover it on top with parchment.





Once the cake has cooled a little, remove it from the mold, glaze it or sprinkle it with chocolate sprinkles. It turns out even tastier than “a Palycha”. By the way, you can do

KULICH WITH RAISINS

Recipe: Dissolve yeast (50 g) in a glass of warm milk. Add flour (150 g) and salt there. Mix. Grind the yolks (6 pcs.) with sugar (2 cups). Egg whites (6 pcs.) need to be whipped into foam. Melt butter (300 g). Mix all ingredients. The mass must be thoroughly kneaded and sprinkled with flour on top. Cover with a towel and leave overnight. IMPORTANT: The temperature in the room where such baked goods are prepared must be at least 25 degrees. In addition, you need to protect yourself from drafts in advance. They can greatly interfere with getting fluffy and airy baked goods. Mix the remaining flour (800 g - 900 g) and vanilla sugar with the dough so that the mass is not very thick. We wait until its volume doubles and add raisins (150 g). Mix and place in prepared forms. The forms are one-third full, put in a warm place and cover with a towel. When the dough has increased in volume, you need to grease the tops with sweet water and put it in the oven. When the cakes are baked, they need to be removed from the oven, cooled and decorated.

COOKIE WITH RAISINS AND CANDIFIED CUTS

RECIPE: Prepare the dough. Yeast (30 g) is diluted with milk (500 ml) and mixed with flour (300 g - 400 g). Place the dough for 3-6 hours in a warm place. After the dough has risen, add the remaining flour (600 g - 700 g), eggs (3 pcs.), sugar (200 g), butter (200 g), ground cardamom, saffron and candied fruits. Mix well. IMPORTANT: It is believed that baking will be successful if, when kneading the mass, you “hit it 200 times.” That is, carry out this process very long and carefully. Place the mixture in a warm place. When it rises 2-3 times, grease the molds with oil and fill halfway. We wait for it to rise, grease with yolk and sprinkle with chopped almonds and candied fruits. Bake at 200 degrees for about an hour. Remove, cool and decorate the cakes

HOMEMADE KULICH RECIPE

Beat eggs (8 pcs.) with sugar (0.5 kg). Add sour cream (200 ml), cinnamon and vanillin (at the tip of a knife). Add softened butter (200 g). Dissolve fresh yeast (50 g) in warm milk (500 ml). Add to the mass. Mix everything and add flour (1.5-2 kg). Knead the dough. Grease the inside of a deep pan with oil. Place the dough there, cover with a towel and leave for 7-8 hours. Grease the table and hands with vegetable oil. Take out the dough and knead it. Leave for 1 hour under a towel. We repeat the procedure 3 times. Before the last kneading, add candied fruits (100 g) and raisins (100 g) to the dough. IMPORTANT: You need to do Easter baking on Maundy Thursday. Before this, be sure to swim before sunrise and, with a clean body and thoughts, start preparing delicious dishes. Grease the baking pans with oil and place the dough in them. Its volume should not exceed half the shape. Leave the cakes for 30 minutes. Turn on the oven to maximum and bake the cakes for about 10 minutes. Then you need to turn the heat to low and bake until a crust appears. Remove the cakes from the oven, let cool and decorate.

Lush Easter cake

Mix hot milk (1 cup), warm cream (2 cups) and flour (2.4 cups). Mix everything thoroughly and wait until the dough cools to room temperature. Dilute yeast (50 g) in a small amount of milk and add eggs (2 pcs.). Mix and add to the dough. Knead it until smooth and put it in a warm place. IMPORTANT: While preparing Easter dishes, you should not swear, quarrel or argue. All negative energy can be transferred to the dishes. Divide sugar (2.4 cups) into two parts. In one half, beat the whites (8 pcs.), and grind the second with the yolks (8 pcs.). Mix both masses from top to bottom and add flour. Mix everything again. We wait until the dough arrives. We knock out the dough. Divide into two parts and place each in a greased form. Let the dough rise and bake at 180 degrees until done

CAKES WITH NUTS

To prepare such baked goods, we take raisins (100 g), almonds (100 g) and candied fruits (100 g). We sort through the raisins, clear them of twigs and other debris. Fill with hot water for 15 minutes. Then drain the water. Pour boiling water over the almonds for 3-4 minutes. Then drain the hot water, pour cold water over the nuts and peel the almonds. Dry the nuts for 2-3 minutes in the microwave, then fry them in a frying pan and chop them with a knife. A blender is not suitable for chopping nuts.

IMPORTANT: The Bible mentions only two types of nuts: almonds and pistachios. Therefore, only such nuts should be used in Orthodox Easter baking. Heat milk (500 ml) and dissolve yeast (50 g) in it. For this recipe, it is best to use fresh yeast. Add flour (500 g) and mix. The resulting mass should be placed in a warm place and covered with a towel. Grind the yolks (6 pcs.) with sugar (300 g) and vanillin (1 teaspoon). Beat the egg whites into a foam with salt. The dough should rise in 30 minutes. Its volume will signal this. It should increase 2-3 times. Add the yolks and melted butter (200 g) to the dough and mix. Add the whites last. Sift the flour (1 kg) and add to the total mass. This should be done in parts, each time kneading the mass until smooth. Be prepared that more flour may be needed. Its quantity depends on many factors. The dough must be placed in a pan and sent to a warm place. Depending on the temperature, it will be ready in 40 minutes to 1.5 hours. Dip the raisins in flour and add to the dough. After which you need to add candied fruits and chopped almonds. Knead the dough well again and send to a warm place. We are waiting for it to increase by 1.5 - 2 times. Preparing the forms. Grease the bottoms with oil and place oiled parchment on the walls. Place the dough on the table and cut into pieces. Roll each piece into a ball and place in the mold. You need to place the molds on a baking sheet and wait until the dough rises. After which we send the forms to an oven preheated to 100 degrees. After 10 minutes of baking the cakes, you need to increase the temperature to 190 degrees and bake until done. Remove the cake pans from the oven and leave for 10 minutes. Then we remove them from the molds and decorate them.

Not all housewives can bake a delicious cake. Therefore, we will reveal all the secrets and present the best recipes for Easter baking, which will become a real decoration of the festive table for Easter 2020.

The most delicious Easter cake

Easter cake with delicious filling

If you want to bake not just a delicious and best Easter cake for Easter 2020, but the most unusual one, then the proposed recipe is ideal. The pastries are prepared with cherry filling and orange cream.

Ingredients for the dough:

• 1.3 kg flour;
• 500 ml milk;
• 400 g sugar;
• 250 g butter;
• vanilla;
• 17 g yeast;
• 4 eggs.

For the orange cream:

• 3 oranges;
• 60 g butter;
• 60 g sugar;
• 6 eggs;
• 1-2 tbsp. l. flour.

For the cherry filling:

• 200 g cherries;
• 100 g chocolate;
• 3 tbsp. l. cream.

Preparation:

• Pour 5-6 tbsp into a container. spoons of flour, add 3-4 tbsp. spoons of sugar from the general norm, yeast and pour in slightly warm milk. Mix everything and, if necessary, add flour to make the dough a little thicker than for pancakes.

• Now we send the dough either to the multicooker on the “Multicook” mode, setting the temperature to 35 ° C and the time for 1 hour, or preheat the oven to 50 ° C, open the door and place the container with the dough on it, stretching the film over the dishes.
• At this time, beat the eggs, then add salt, vanilla and all the remaining white sugar to the egg mixture. Beat again until fluffy.

• Pour in the melted butter and stir everything again.
• Then add the egg-butter mixture to the dough, mix and add all the flour, knead the dough.
• Then we put the dough on the table and continue kneading, but do not knead for a long time, just collect everything into a homogeneous lump. Return the dough to the container, cover and place on the oven door preheated to 50°C.

• For the cream, peel the zest from one orange and squeeze the juice from all the fruits. Pour it through a sieve into a frying pan with a thick bottom, then pour in the zest, sugar, add butter, pour in 1 whole egg and 5 yolks, a little vanilla and put on fire.
• With constant stirring, brew the cream, and at the end add flour for greater thickness. Beat the orange cream with a mixer and cool.

• For the second filling, add pieces of chocolate to the hot cream, stir until smooth and prepare the cherries.
• Divide the dough into equal parts. First, lightly roll out the piece into a rectangle, put the orange cream on top, and spread it over the entire surface.
• We bend the dough on both sides and press it so that as little air as possible remains in the cake. Then we lift it from the other edge, press it, fold it and press it down, as in the photo. Transfer the dough and filling directly into the mold.

• Now we make cherry cake, also roll out the dough, coat the surface with chocolate, and lay out the cherries on top. Using the same method as described above, collect the cake and transfer it to the mold.

• As soon as the dough in the molds rises, put it in the oven. Bake for 10 minutes at 180°C, then reduce the heat by 20°C and continue baking for another 35-40 minutes.

We take out the finished Easter eggs, remove them from the mold, cool and decorate with icing, cherries, grated chocolate and orange slices.

Kraffin - a new recipe for Easter cake

Kraffin is a puff pastry that can be called the most unusual, tasty and best. The peculiarity of the baked goods is that it combines rich dough and the popular craffin dessert. Be sure to try baking such a cake using this recipe for Easter in 2020, the result will pleasantly surprise you.

Ingredients for the dough:

• 350 g flour;
• 80 ml milk;
• 6 g dry yeast;
• 80 g sugar;
• 0.5 tsp. salt;
• 1 egg + 2 yolks;
• 40 g butter;
• 30 ml orange juice;
• citrus zest.

For puff pastry:

• 100 g butter;
• 100 g dried cranberries;
• 50 g almonds.

Preparation:

1. Add 1 teaspoon of sugar and yeast to warm milk, mix and leave for 5-10 minutes.
2. At this time, pour a whole egg and 2 yolks into a bowl, add sugar and salt, beat until fluffy.
3. Sift the flour into a deep bowl, make a hole in it, pour in the dough, beaten eggs, add orange or lemon zest, pour in orange juice, and knead the dough.
4. Then we gather the dough into a ball, put it in a bowl, cover and leave to rise.
5. Then divide the dough into parts, put it into koloboks, cover again and wait 10 minutes.
6. Now place one ball of dough on a table sprinkled with flour, sprinkle a small amount of flour on top and roll out a thin layer.
7. Place half of the soft butter on the layer and spread in an even layer. If desired, sprinkle the dough with nutmeg, place dried fruits and roasted chopped almonds on top.
8. Roll the dough into a roll, cover with film and do the same with the remaining dough.
9. Afterwards, we cut each roll into two equal parts, but do not cut the knife all the way through.
10. Next, twist all parts of the dough so that all its layers are on top.
11. Transfer to molds, leave to proof, and then put in the oven. Bake the craffin for 10 minutes at 200°C and 25 minutes at 180°C.
12. We take the finished cakes out of the molds, place them on their sides on a towel, cool, and then simply sprinkle with powdered sugar.

These are the delicious and original Easter cakes you can bake for Easter in 2020. The proposed recipes are very interesting and unusual, and every housewife will definitely choose the best Easter cake for the holiday table.

I like Easter cakes in the form of mushrooms with caps, but for those who prefer a different look, you just need to put less dough in the mold.

First we make the dough: 200 g warm milk, 1 tbsp. sugar, 150 g of fresh (not dry) yeast, add a little salt and add enough flour to make a dough like sour cream. Place in a warm place to ferment for about 30-40 minutes (it will rise a lot).

The dough has already arrived.

At this time, prepare the remaining ingredients: 800 ml. warm milk, 1 kg sugar, 20 eggs (15 yolks and 5 whole), 200 g butter or margarine, 2 tbsp. l. vodka or cognac, vanilla, 200-300 g raisins (sometimes I replace raisins with chopped dried apricots), zest of one orange (grate on a fine grater). I’ve been using the zest for about 5 years now, it gives a very pleasant aroma, but I don’t use any essence at all.
Now mix all this with the dough (add the zest here, but without the orange itself) in one large bowl.

Here is a mixture of all ingredients fermenting, but without flour. She will wander for about 30-40 minutes.

Then slowly begin to mix in the flour (have 3 - 3.5 kg in stock). To knead, grease your hands with sunflower oil. The dough should be soft. Knead for 30 minutes (a must, otherwise the dough will not rise) and everything should be WARM, but in no case hot. All this is done in a large bowl.
The dough is kneaded, place it in a warm place. I have a baby electric blanket, which is my great helper when baking Easter eggs.

It fits in a warm place for about 1-1.5 hours.
The dough rose for the first time.

Then they knead it and repeat the procedure again.

This photo shows a cross-section of the dough (before putting it into molds)

Then place in greased molds and fill one-third full. We wait until it rises, and into the oven at 180 degrees for 30-40 minutes, depending on the size of the mold. You can’t place the beads close to each other, the distance is 15-20 cm. Take them out and brush them with whipped egg whites and sugar.

To make a good protein “putty”, I first grind the sugar into powder in a coffee grinder. But you can buy ready-made powdered sugar in the store.
Now take 2 cold egg whites and beat with a mixer with a pinch of salt in a dry and clean low-fat bowl for 3 minutes.
We will add powder without turning off the mixer and strictly one tablespoon at a time. We will add as much as the protein takes. You should get stable peaks that can easily be held on the mixer. You'll know when to stop adding powder by looking at the peaks. But first prepare approximately 1 - 1.5 cups of sugar to grind into powder. This doesn't mean all that sugar will go away, but it's better to have it in stock.
This is what the glaze looks like prepared according to this recipe. It holds easily on the mixer.

To make the “putty” shine, you can add a little citric acid (on the tip of a knife) when whipping. It is better to apply “putty” to hot eggs.

Note. Can be used instead of milk kefir or sour milk, it's even better for rising dough. It’s just more difficult to heat them until they’re warm so they don’t curl.

Here is the approximate scale of baking for this recipe (the last four years).