Kulich

Category: Easter
Kulich

Ingredients

flour 1 kg
milk 1.5 tbsp
eggs 6 pcs
butter 300 g
sugar 1.5-2 tbsp
salt 3/4 tsp
fresh yeast 40-50 gr
raisins 150 g
orange 1 PC
vanillin 1/2 sachet

Cooking method

  • Heat the milk and dissolve the yeast in it. Add half a serving of flour and some sugar. Knead the dough and put in a warm place to approach (up to 2 times increase). When the dough is ready to add salt, whipped yolks with sugar and vanilla, melted butter. Mix everything well, add whipped whites and the rest of the flour. Knead the dough well so that it lags behind the hands and walls of the dishes and put it on (it suits me in the oven at a temperature of 35-40 degrees). Slightly sediment the finished dough, add raisins rolled in flour and grated orange into it. Mix gently. Divide the dough into greased tins (1/3 of the height of the mold), leave to stand for 40 minutes and bake in the oven. Grease the finished cakes with fondant and decorate as desired.

Note

Bon Appetit !

tania21
Vitalinka, please tell me, what is the volume of a glass I decided to bake a cake for the first time, I liked your recipe.
Vitalinka
tania21, sorry, I just saw your question. Regular glass - 250 ml.
Try it, the cake is really tasty.
tania21
Vitalinka, Thank you . I will definitely bake.
Terry
Vitalinka, I liked the recipe, I'll try it by the 15th, if I have time, I'll take a picture))))
Vitalinka
Terry, I hope that you will like the cake itself. I will wait for your feedback.
Axioma
Vitalinka!
Tell me, please, the baking mode of this so wonderful cake.
Sonadora
Vitalinochka, orange - completely? That is, the zest and juice should be added to the ready-made dough?
Vitalinka
AXIOMA, I bake in a convection oven at a temperature of 170 degrees. Approximately 40 minutes. Well, everyone's ovens are different, so you need to adjust to yours. You are an excellent baker and can handle it easily!
Sonadora , and add the zest and orange juice to the finished dough.
Sofim
Vitalinka,
very cute Easter cakes

Questions are ripe:
What is the consistency of the dough after mixing the orange?
Can I grind an orange in a blender or will it be wrong?
Usually I add only the zest, but here's a whole orange, doesn't it taste bitter from the skin?
Vitalinka
Sofim, after adding the orange, the consistency of the dough does not change much. The grated orange is like gruel, does not give bitterness. As for the blender, I don’t know, I haven’t tried it, but when I rub on a grater, the orange films remain and I don’t add them to the dough.
Sofim
Thank you! I'll try!
Axioma
Vitalinka , Kulich

Kulich

True, not the first time, and I was not allowed to decorate ... 🔗
Vitalinka
AXIOMA , Vitaly, good evening!
What a beautiful cake you have! And the cut is excellent and the crumb structure is correct!
Did you add something for the color or just an orange? And how did you like it or not?
And you can't decorate before the holiday, you were rightly told.
Vitaly, thanks for trying to cook my cake!
Axioma
Quote: Vitalinka


What a beautiful cake you have! And the cut is excellent and the crumb structure is correct!
And for the color you added something or only orange ? And how did you like it or not?
And you can't decorate before the holiday, you were rightly told.

Vitalinka, low bow to you for the recipe! I am glad that both me and the person who will celebrate Holy Easter tomorrow! I baked cakes to order.
Not everything worked out right away, there were several visits. The first time I tried it with half of the recipe ingredients.
My story will be below, and now about the color of the crumb. It's not just the orange peel that makes such an expressive color, but also the HP Smart Photo Printing photo editor. The choice of white balance on the camera also plays an important role.

Kulich

It is also important what kind of lighting when shooting.
But this is not the main thing. Now I can bake not only bread, but also cakes ...

Kulich

Vitalinka
Vitaly, I am so glad that you and the customer liked my cake.
Unfortunately, I do not know how to use Photoshop, and I am still a photographer. But your bread and photos are always delicious!
Bake cakes for health and please others!
Axioma
Continuation.
The first time the dough was kneaded with the following ingredients:
Flour / grade - 500 g; milk - 185 g; eggs - 165 g; butter - 159 g; sugar - 150 g; salt - 3 g; fresh yeast - 23 g; orange 1 pc .;
vanillin - 3 g, various raisins - 80 g.
Dough (250 g flour + 185 g milk, + 23 g fresh yeast + 5 g sugar) resembled a dense dough.

Kulich

But it rose and doubled very quickly. Separated the whites from the yolks. In the photo you can see my working "cheat sheet" for Easter cake from Vitalinki.

Kulich... Melted the butter: Kulich... Whipped the whites: Kulich

The dough was kneaded with a hook for a very long time. After about 65 minutes, the dough began to gather in a lump. Proof in the oven with the light on for about 1 hour. The dough was stringy and sticky. Maybe that's why the naughty dough distracted me from the important thing. After all, Vitalinka made it clear to you FILL the form on one third!!! I put all the dough into a mold:

Kulich

Here's a "mushroom" I pulled out of the oven:

Kulich

Decorating Easter cake, as it became clear, would not be handy with such a roof, and we decided to taste it, it smelled very appetizing ...
It was the only cake that got acquainted with the knife.

Kulich
Axioma
Not cake, but a song! I decide to bake cakes from 1 kg of flour.
Every other day I start a traditional dough:

250 g flour + 250 ml of milk and + 45 g fresh yeast. Dissolved yeast in warm milk.

Dough: Kulich Kulich.
Whipped egg yolks with sugar and butter. Kulich

Vanillin added to flour.

Ready dough Kulich posted in a battery of forms: Kulich

On the grill: Kulich

Oh, my cakes, you cakes ...

Kulich

Kulich

Kulich
ALL !!!

Vitalinka
Vitaly, thank you for such a wonderful and detailed report!
The only thing that surprised me was such a long kneading dough. I always knead the dough for cakes with my hands and it takes me 30-40 minutes to do it. And one more thing, maybe someone will come in handy, if you knead the dough into half a portion, it is better to add 1/2 orange.
But the most important thing is that the baking result pleased both you and me! And the fact that such a master of baking as you will succeed, I did not even doubt!
Vitalinka
Well, my Easter cakes are ready! This year I baked with Kryvyi Rig yeast, they are very thermonuclear. And the dough and dough on them came up very quickly. I'll post the cut a little later.

Kulich
Galinka77
Sorry, but I have a question. : girl_red: The dough should lag behind the hands and dishes, and after adding the orange it will be liquid? So it should be liquid in the end, or am I missing something?
Vitalinka
Galinka77, the dough is not quite liquid, so stretching, a little sticky. Kolobok is not here. The dough is live, well suited in shape and the cakes are airy.
Galinka77
Yes, it came out a little sticky. Oh, and I suffered with the orange, rubbed it on a grater, sorry for my husband was not at home, I would have trusted him. Standing in the oven, the last proofing. I'm worried ... They are rising well.
Vitalinka
Galinka77, but grating an orange is an exciting activity.
Don't worry, everything will work out! Yesterday my dough came up very quickly and everything was baked well, it didn't spoil one. I hold my fists for you!
Galinka77
It turned out !!! : girl_love: I don't know, I didn't cut it, but it looks very much. Thank you very much!!! I will unsubscribe for the taste, as I try, tomorrow. Of the three types of Easter cakes that I baked today, this one turned out to be not the fastidious, but the most "fastidious" still in the oven, the only problem with this cake is to grate an orange! Thank you Vitalinka !!!
Vitalinka
Galinka77, I'm so glad you did it! I hope that you will also like the taste of the cake.
Galinka77
Thank you Vitalinka! : flowers: The taste is excellent, now I will bake it, only with an orange I overdid it a little, and so great!
Kulich
KulichAnd this sandpiper a little "got out" from me, you can see it in the section. And cut it. The rest are handsome! The dough is really not whimsical, everything went quickly and not one spoiled! Thanks again!!!
Vitalinka
Galinka77 , beautiful Easter cakes! I am very glad that you liked it! Bake for health!
Ochkunja
Thank you so much for the wonderful recipe. For the first time in my old age I started to bake a cake and everything turned out great. The result is amazingly delicious beautiful pakas! And everything is done so easily and simply, especially with a stationary mixer in the assistants. THANKS everyone !!!
Ochkunja
Please tell me how to insert a photo?
Vitalinka
Ochkunja , I am very glad that you have got delicious Easter cakes!
And thank you for trying to cook them according to my recipe!
To insert a photo, see this link
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0
Ochkunja
Thank you very much for the tip. I will try to publish my "masterpieces"
: Kulich
[URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/F/s019./i613/1204/11/4bc0bf3c2674.jpg.html]Kulich[/.

I will still bake pies according to this recipe !!!
THANKS, VITALINOCHKA, for a wonderful recipe and tips !!!

Have you ever tried to replace a little butter (for example, a tablespoon) with olive oil (tbsp. L.). Do you think this makes sense or is it better not to spoil the wonderful recipe? In a bread machine I try to combine different fats, then the result is better.
Vitalinka
Ochkunja what a beauty you've got!
I can't tell you about the oil change. In regular yeast dough, we often replace the plum. oil for vegetable, but in Easter cakes I have never done this. For many years I have been baking cakes according to this recipe and everything suits us in it. If you decide to make a replacement, please write what you can do.
Ochkunja
Vitalinka, I thought that you should not spoil the wonderful recipe with dubious procedures, on Saturday I will bake the pies again, strictly adhering to the recipe. Thank you!!!
Vitalinka
Ochkunja, happy baking!
Night
Vitalinka baked an Easter cake according to your recipe, delicious to the point of insanity, thank you very much, I already copied the recipe in my notebook and started it (From Vitalinka) so that the recipes are not confused, I also liked the royal Ivenian cake, I’ll go put the plus signs now. Thanks again, and good luck.
Vitalinka
Night , to your health!
Ochkunja
Yesterday I baked Easter cakes again - this time from a kilogram of flour. : nyam: Delicious !!! Wonderful recipe !!! These are the results this time. Kulich
Kulich
I was a little mistaken - I let the dough rise to the top of the pies and when they were baked, some of the dough ran away. It is necessary to put the beads in the stove, when there is about a centimeter left to the top of the form, then it will be great!
Vitalinka, God bless you! THANK YOU!!!
Vitalinka
Ochkunja , gorgeous Easter cakes! And what a beautiful photo!
Bake and eat to your health! I am very pleased that my recipe stuck with you!
Night
Vitalinka, this year I will again bake Easter cakes according to your recipe, I liked them so much, I liked them so much ..., and this is for you a recipe
Vitalinka
Night, how glad I am that you will bake them again! Thank you for remembering the recipe! Happy baking!
Night
I remember Vitalinka about the recipe, because it was written down in my notebook. And under the recipe is the following entry: PREPARING THIS KULICH OCH. DELICIOUS ... and so on, but when I remember how my husband praised him ... In general, I am now yours forever
Vitalinka
Night
Anna1957
Vitalinka, I have 2 questions: does the orange need to be frozen before grating? This is how I rub a lemon for a lemon pie - solid is easier to rub. And the second question: will it work in the cartoon? Is half the food rate good for her?
Vitalinka
Anna1957, I have never frozen an orange, it seems to rub normally. And for multi, half the norm is suitable, but I have not tried this cake in it. If you dare, please write about your impressions. Good luck!
Crochet
Quote: AXIOMA

The dough was kneaded with a hook for a very long time. After about 65 minutes, the dough began to gather in a lump.
Oh, so long ...

Or is there something I don't understand, and the cake dough really needs to be kneaded for so long?
Vitalinka
Kroshik, I do not have a kneader, I always knead cakes with handles. But this process always takes 30-40 minutes. When you knead the dough with your hands, you feel it.
Crochet
Vitalinochka, thanks for the help .

With pens, of course, yes, more sensitive, but not like thatmalland when there is an assistant at hand ...

Vitalinochka, please tell me, is the crumb of the cake according to your recipe turns out to be juicy?
Vitalinka
Inus, yes, the Easter cakes are not dry. They are gentle and airy.

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