King's kulich recipe

Treats for Easter prepare a whole lot: homemade elderberry, baked fish, salads, snacks, pickles ... Tables are full of variety, but the main place among delicacies is, of course, Easter cake. Elegant and rosy, it is the main attribute of the Bright Easter.

The housewives begin to prepare festive cakes on Clean Thursday, and if the pastries are successful, then everything will be fine. And no matter how proven the recipes in your cookbook, you always want to surprise family and guests by cooking something new. The king's cake for Easter - Best experiment ever!





"Site" will tell How to cook cakes for EasterTo make sure you don't lose. The royal kulich, cooked with love and good thoughts, turns out not only tasty, but also very fragrant, porous, tender. There is such a kulich - a pleasure!

King's Kulich Ingredients

• 700g flour
• 300 ml of cream (33% fat)
• 100g butter
• 4 yolks
• 150g sugar
• 40ml cognac
• 150g raisins
• 100g candied
• 120g almond petals
• 7g dry yeast
• 10g vanilla sugar
• 0.5 tsp ground cardamom
• 0.5 tsp cinnamon
• 1 chip of ground nutmeg
• 0.5 tsp saffron
• 0.5 tsp salt
• vegetable-oil

Preparation

1. First you need to prepare the opar. Heat the cream in the water bath. They should be slightly warm, because in too hot cream, the yeast will not rise. Pour the cream into a bowl, add 1 tbsp of sugar, a pinch of salt, yeast and 2 tbsp of sifted flour. Stir the ingredients thoroughly with a wreath.
   
   
   
2. Cover the steam with a towel and send it to a warm place for 30-40 minutes.
   
   
   
3. While the opara fits, dry saffron mound into the mortar, add a pinch of salt and rub thoroughly. In a water bath, heat the cognac to a hot state and pour saffron with it. Leave the mixture so it's infused.
   
   
   
4. Wash the raisins, pour boiling water and leave for 20 minutes until swelling. At the end of time, drain the water, and dry the raisins with a paper towel.
   
   
   
5. Dried raisins mix with cereals, add almond petals and powder with a small amount of flour. In this form, the filling will be easier to enter into the dough.
   
   
   
6. Blow the yolks with the remaining sugar until you get a lush foam.
   
   
   
7. Time to mix the dough! Kulich dough can be kneaded with your hands, and you can use a food processor with a special nozzle. In a deep bowl, add some spices, saffron with cognac, vanilla sugar. Constantly stirring, gradually add to the dough the remaining, twice sifted flour (about 3 cups).
   
   
   
8. When you inject all the flour, add whipped egg yolks and melted butter. Mix the dough thoroughly, for at least 20 minutes.
   
   
   
9. When the dough becomes plastic and homogeneous, add dried fruits and candies to it. Stir the dough constantly so that the filling is evenly distributed. The finished dough should be soft and should not stick to the hands.
   
   
   
10. Lubricate a large deep bowl with vegetable oil, place the dough in it, cover it with a towel and put it in a warm place for spreading. Sometimes the dough rises in an hour, and sometimes in three. The finished dough should increase by 2.5-3 times.
    
    
    
11. Put the dough into shapes and cover it again with a towel. It should rise again 1.5-2 times.
    
    
    
12. When the dough finally rises, warm the oven to 180 degrees and send the dough forms into it. After 20 minutes, check if the top of the kulich began to blush excessively, cover the shape with parchment paper moistened in water. Bake cakes until ready 35-45 minutes.
    
    
    
13. Ready cakes take out of the form and cool, put on your side and periodically roll so that the dough does not stick and does not fall. Easter cakes are decorated with bright glaze, sprinkle and nuts.
    
    
    

Having cooked such Easter cakes once, you will no longer buy holiday pastries in the store. Homemade cakes in the royal way are unrealistically crumbly and airy, and the appetizing crust and unusual aroma will fall in love with the first bite.

Have you ever cooked such an amazing Easter cake? Be sure to share with us in the comments.