Easter kulich recipe with zucatami

Every day we are closer and closer to the feast of Christ’s Resurrection. This is a day to prepare for both spiritually and physically. A good tradition of our people is baking.





People began to bless the kulichs a long time ago. This is a kind of “home analogue” of Artos – a large church leavened bread with the image of a cross and a crown of thorns. Artos is one of the oldest symbols of Christ’s Resurrection.





In ancient times, Christians left one place empty for their meal. It was Artos. This symbolized the presence of the Risen Savior at the common meal.





Kulichi is made to bake on a clean Thursday on Holy Week, and consecrate them in the temple. For the preparation of cakes, yeast is used, this dough seems to replace the Old Testament unleavened bread. Thus, the Easter kulich is also a symbol of the transition from the Old Testament to the New Testament.

Delicious kulich With the home kulich associated popular belief: if the kulich was successful, then the house will be safe. From time immemorial, housewives did not spare the best products for their cakes: everyone wanted her cake to be the most tasty and beautiful.





The test was always kneaded a lot, because on Bright Week it was customary to visit and generously treat each other with fresh cakes. Before the revolution at Easter, it was customary to give a kulich – one family could receive 20-30 cakes as a gift from relatives and friends.





Many say that properly cooked kulich is kept fresh all 40 days after the holiday. However, its freshness depends not only on higher powers, but also on some tricks in cooking, which we will tell you about.

Dough for cakes likes time, good mood and room temperature. So please be vigilant: check if the windows are open and if the battery is too fried. When picking up a timer, it is better not to be stingy and put as much time as indicated in the recipe. And most importantly, think about the good things when you mix the dough.

The ingredients

• 500g flour
• 260 ml milk
• 30g dry yeast
• 4 eggs
• 100g butter
• 400g sugar
• 70g raisins
• 70g candied
• 1 tsp vanillin
• 50 ml of strong alcohol
• pinch
• pastry-sprinkle

In a pair for kulich you can add literally 50 milliliters of strong alcohol - this will prolong the shelf life of the finished product.



Preparation

1. In a separate bowl, warm the milk a little so that it is slightly warm, and add yeast to it first, and then half the flour, having previously sifted it. Yeast for the recipe try to choose the freshest and best, as it depends on them the result.
2. Cover the steam with a towel and leave to come for 30 minutes at room temperature. Dough likes silence, so it's best if there's no one in the room.
3. While the dough is suitable, you can mix other ingredients. Separate the proteins of the 3 eggs from the yolks. Rub the yolks with 350 grams of sugar, and lay the remaining eggs and sugar on the glaze. All ingredients must be at room temperature.
4. Beat the proteins until soft foam with one pinch of salt.
   
   
   
5. After 30 minutes, when the opara increases in volume, add the yolks with sugar to it and mix properly.
6. Then add softened oil to the poop. Note that the oil, like all ingredients, must be prepared in advance and stand at room temperature for about an hour.
7. After you mix the butter, add squirrels to the poop. Soak the remaining flour in the poop and start mixing the dough with your hands.
8. The finished mixed dough should not stick to the hands and should not be very steep. Don’t be afraid to use a little more flour if the dough has not yet reached the desired consistency.
9. When you knead the dough, cover it with a towel and put in a warm place to come for another 1 hour.
10. Soak in candied fruit, raisins or dried fruits if you use them. Raisins can be soaked in warm water, and candies are well soaked in strong alcohol, for example, in liquor or rum, this will give the cake an additional flavor. Dry fruits soak for 15 minutes, then drain the liquid and dry.
    
    
    
11. An hour later, after the dough stands and greatly increases in volume, add dried fruits to it, mix with your hands, cover with a towel and leave for another 25 minutes.
12. After 25 minutes, take the molds for baking cakes, cover them with parchment, lubricate them with oil and fill them with dough for a third. Cover with a towel and put it on for another half hour.
    
    
    
13. Warm the oven to 180 degrees and bake the kulich for 35-40 minutes, depending on its size. If you notice that the kulich cap is brown enough, cover it with paper soaked in water.
14. Check the cookies' readiness by sticking a toothpick in the top. If it is dry, then it is time to start decorating.
15. To make a icing to decorate the cake, beat the proteins from the remaining eggs into a strong foam, add the remains of sugar there, and mix well with a wreath. You need to beat as long as possible.
16. Add the icing to the cake. It is more convenient not to pour all the glaze at once, but gently smear it with a teaspoon - so the kulich turns out to be more neat.
17. Decorate the finished cake with a sprinkle. You can show a little originality and pour it on top with melted chocolate, it turns out beautiful and very tasty.
    
    
    

Interesting fact: it is believed that the most delicious is located on the “cap” of the cake, in connection with this worldly misconception, the dish is cut incorrectly - along, like a cake. In fact, religious rules prescribe cutting cakes across - in round lobes, and so that the top is eaten last.





Of particular importance paschal. According to tradition, nuts or raisins are laid out the image of the cross or the letter “XV” – Christ is Risen. But there are other ways – it all depends on your imagination. Kulichi can be poured with glaze and fudge, decorated with powdered sugar, poppy or special confectionery sprinkles.

Editorial "Site" I have prepared for you a recipe for an unusual and very original Easter cake called the Nightingale’s Nest and a few ideas on how to make the Easter cake special, bright and incredibly beautiful! Bright Easter!