Kulich Slobozhansky

Category: Yeast bread
Kulich Slobozhansky

Ingredients

Milk 350gr
Lviv yeast 100gr
Eggs 10 pieces
Egg yolks 5 pieces
Butter 150gr
Sour cream 350gr
Sugar 750gr
Vegetable oil 30gr
Salt 1h l.
Raisins 200gr
Candied fruit 100gr
Vanillin 6gr
Lemon zest with 1pc
Flour about 2.5kg

Cooking method

  • Hello everyone! I want to share my recipe too. I did not bake any kind of beads (we call them that), but this beloved one and always return to him.
  • Cooking method (I will write as I was taught, but sometimes I simplified cooking)
  • 1.1 glass of warm milk, 2 eggs, 50 grams of sugar, salt, yeast, flour. The dough should be like for pancakes, mix everything and let it rise in a warm place for 1.5 hours
  • 2. Add 1/3 part of milk, flour (the dough should be like for pancakes) and put again for 1.5 hours to raise the dough
  • 3. Add all the other products (except raisins, candied fruits) and this time the dough is thicker than for pancakes and let rise for 3-4 hours. during this time, besiege several times. I didn’t count how much, I watched so that it would not get out of the pot (10 liters) and besieged.
  • 4. Knead well on the table, adding the previously soaked and dried raisins and sprinkled with flour. And let it come up again.
  • 5. Roll up the balls and put them into a 1/3 test form, laying them well, so that the bottom is not visible and the pasques do not turn out to be lopsided. Let it come up for 1 hour or 1.5 hours. It all depends on the forms you choose.
  • 6. Bake small 30min, medium 40min, large 50-60min.
  • You need to focus on your oven. I get 3 bookmarks in the oven. First I put small ones, then medium ones, and finally large ones. Small forms I have are cans from condensed milk, medium from corn, large size 850g-1000g from pineapple, mango.
  • ready-made weight 100-120g, 150-190g, 350-380g. It all depends on which portion of the dough you put in the mold
  • Kulich Slobozhansky
  • Kulich Slobozhansky
  • Kulich Slobozhansky
  • Kulich Slobozhansky
  • Kulich Slobozhansky

The dish is designed for

The finished product turns out to be about 5 kg

Time for preparing:

9 o'clock

Cooking program:

Oven

National cuisine

Ukraine

fronya40
class! I've always baked for so many products before! then distributed to friends. but that this year I will do a bit, I don’t have the strength :-) I’ll do a couple of beads.
ledi
Good morning! to be honest, I put out the recipe for half a portion. Initially, he went for 30 eggs, well, that's a lot. I remade it for myself the first time
Peter Push
Ledi, Vera, I want to bake your paska for memorial days. Vera, I have a question, what is the consistency of the dough? Such as in Myasoedovsky or lower humidity? Do you knead it on the table in flour? Even if you read my questions later than the memorial days, please answer them.
ledi
Peter Push, Natasha, to be honest, I loved Myasoedovsky so much that I forgot about my recipe and haven't baked for a long time. I fell in love with Myasoedovsky because of the dough, you can put it on for several hours (at night) and forget.

I kneaded the dough with flour. Naturally, it should be soft, elastic. Perhaps the recipe contains a lot of flour. Do not empty it all at once. You yourself will understand when enough is enough. But it is denser than in Myasoedovsky. In a word, the usual soft yeast dough. Before putting a piece of dough into the mold, it is necessary to crush so that a round cake of the cake is formed in the mold, not flat
I don’t know if she explained it clearly ?!
Good Easter cakes to you! I'm waiting for the report!
I will also bake for memorial days. There are so many recipes on HP, I want to try something new. And maybe I'll bake my own!
Peter Push
ledi, Thank you! I tuned in for him, I will bake.
ledi
So I decided to bake today according to my recipe. And then I abandoned him.
Flour went from me 2 kg 100 gr. Knead in parts in HP and with a mixer.
Now I'll show you the pictures. The molds are old, I put the dough into the mold, 150 gr (12 pcs) 350 (4 pcs) and 240 gr 1 pc. I baked another 1 kg in KhP.
If we compare with Myasoedovsky, then for some reason in this recipe the dough came up more strongly in the forms, although the weight is the same. I'll show you the cut tomorrow
Kulich Slobozhansky large 350 gr

Kulich Slobozhansky 1060gr
Kulich Slobozhansky 150 g




I have been baking Easter cakes for many years, about 30 years, and rarely skip pastries. And what I want to say is how unpredictable they are! Here is the promised cut! I don't know why they were so flooded yesterday. Maybe the temperature was too low ?! On the left, which, slightly toasted, was immediately put into a 220-degree oven and baked in 30 minutes. I checked with a temperature probe, 94 degrees, I was even afraid that it would be damp. So the structure is different for them. Delicious both. One is divided into fibers, soft, and the second is denser.
I concluded that it is better not to use paper forms, the paste burns strongly in them, especially the bottom.
Covered the cakes with fondant. I conducted an experiment and concluded that it is very sweet and crumbles when sliced. I didn’t like it And so I didn’t understand which Myasoedovsky or this one, which I loved, tasted better.Kulich SlobozhanskyKulich SlobozhanskyKulich SlobozhanskyKulich Slobozhansky
Peter Push
ledi, the pies are very tasty and beautiful. Thank you for the recipe! And Myasoedovsky, I really put more dough in the molds. I bake at 180, first when the light is on, they fit, then, without taking it out, I set the temperature. I bake on the second level from the bottom.
ledi
Nataliya, if you wrote delicious, then baked?
Peter Push
Quote: ledi
if you wrote delicious, then baked?
ledi, baked, counted on 700 g of flour. They came out good, tasty, everyone who tried it liked it. Thank you!
ledi
Natasha! Glad you liked it! Thanks for your feedback! Before "acquaintance" with Myasoedovsky, I only used this recipe and baked
Peter Push
Quote: ledi
Before "acquaintance" with Myasoedovsky, I only used this recipe and baked
ledi, Vera, and I stopped liking Myasoedovsky because of the structure of the baking, because of the similarity to a cake. I am more satisfied with Pokhlebkin and Slobozhansky. In the thread about Myachsoedovsky from abroad they write about flour with a high protein content, on it the cake is fibrous, but where can you get it from us. Should I try to make flour? Need to think.
ledi
Natasha, can you knead for a long time? I don't knead for more than 15 minutes. I bake to order and I feel sorry for my technique. Then on the table a little by hand, my dough sticks. I have no strength to take it out. Moreover, I constantly make Myasoedovsky for two portions at once. And in KhP I baked Myasoedovsky in the French mode, it turned out really like a cake. And my daughter is the same. I decided to bake my recipe as usual, everything turned out fine. The girls add semolina. We must try next year.
Prus - 2
Vera, hello! Your cake didn't bake - the kids requested our recipe for 2 servings. I also baked Easter lambs, many years ago I bought the shape of a lamb from Lilichka-Cradle. But I played a little with flour - 80% took Bogumila, and 20% Manitoba. It turned out to be a bomb dough! And Nordica is 6 kg, I mainly use it for dumplings.
Peter Push
Quote: ledi
can you knead for a long time?
ledi, I knead according to the pictures and recommendations of the Raisin, for 1 or a little more speed in 18 - 20 minutes a bun is suddenly formed, the dough lagged behind the walls of the bowl and everything around the hook kneads, then I mix until bubbles appear, another 10 minutes. The dough does not stick at all. I also knead for a long time according to Pokhlebkin, at the minimum, I add the oil manually, it also does not stick. I will add semolina, I have it and if it will be on sale next year.

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