Kulich MKHATovsky

Category: Bakery products
Kulich MKHATovsky

Ingredients

Flour 0.6 kg
Milk 250 ml
Vodka 25 ml
Sugar 1 tbsp.
Fresh yeast 25 g
Butter 175 g
Eggs 2 pcs.
Vanilla sugar 1 pack.
Zest of one lemon and orange
Any nuts 100 g
Raisins 100 g
Salt 0.5 tsp

Cooking method

  • Measure out flour.
  • Measure milk.
  • Measure out sugar.
  • Sift 0.5 cups of flour, add yeast, 0.5 cups of warm milk, mix 1 tablespoon of sugar, put in a warm place.
  • While the dough is suitable, grind the yolks with 1/3 of the measured sugar. Add grated lemon and orange zest, soft butter and vanilla sugar. Stir, grind until smooth.
  • Add the resulting mass and vodka to the dough, mix, add the remaining milk, add salt. Knead adding flour until the dough comes off your hand.
  • Add two whites to the dough, whisked with the remaining sugar until steep peaks. Knead the dough again, pouring raisins and nuts into it (now the dough will come out viscous, sticky, do not add more flour !!!).
  • Put the dough in a warm place and leave for 5-6 hours to come up. Crumple several times.
  • Grease the molds with butter. Fill each mold with dough up to half.
  • Put in a cold oven, set at 100 * C and heat for 10 minutes.
  • Then set to 150 * C and heat for 15 minutes.
  • Then set it to 200 * C and bake for another 15 minutes.
  • Willingness to check with a splinter. If the top is very brown and the dough is not baked, cover with foil.

Note

Easter cake is unusually tasty and original

julifera
We already have such a cake - a recipe - one to one - Pinagri put it out on April 10

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=124132.0
rina96
Oh, I didn’t notice, sorry, but how can I delete the topic?
julifera
At the top and bottom of this topic there is a line in which it is usually written - who is the moderator in this section.
Write to Zest in PM.
rina96
Thank you
miya
But och beautiful and delicate design
Sena
In the first version of this recipe, I did not pay attention to baking with an increase in degrees. I always lower it :-) Who uses this technology - to increase the degrees, what does it give, what is the advantage and is the top not on fire?

PS If the moderator deletes Temko, please transfer my question to the appropriate one.
P. P. S. Considering that no one came here for three years ...
kavmins
Quote: Sena
In the first version of this recipe, I did not pay attention to baking with an increase in degrees. I always lower it :-) Who uses this technology - to increase the degrees, what does it give, what is the advantage and is the top not on fire?
usually such a gradual increase for yeast dough is necessary for its additional rise, the dough fluffs up better, and then, when the temperature is raised, it is already set and baked

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