Kulich recipe, tested for years and generations

There are thousands of recipes for Easter cake, among which it is unlikely to be possible to choose the best. But every hostess on this bright holiday wants to please their loved ones with something special. Therefore, the editorial board "Site" I wrote down a step-by-step recipe for kulich, which always turns out to be delicious and lush.



Step-by-step recipe kulich Ingredients for opar

• 1 tbsp milk
• 100g dry pressed yeast
• 5 tbsp sugar
• 200g flour

Test ingredients

• 300 ml of milk
• 300g sugar
• 5 bags of vanilla sugar
• 100g oil
• 200g margarine
• 10 eggs
• 500g candied
• 300g raisins
• 1.3 kg flour

Preparation

1. Pour a glass of warm milk into a large bowl and add 5 tablespoons of sugar. Crush the same yeast. Add 200g of flour. This is about 6 tables (30 g) and two tea (10 g) spoons. Stir it up carefully.
   
   
   
2. It should be a liquid dough, like pancakes. Cover it with film and leave it warm for 30 minutes.
3. Pre-heat the butter and margarine to softness. Put them in a bowl, add milk, sugar, vanilla sugar and 10 eggs. Stir the mixer until the sugar dissolves completely.
   
   
   
4. In the meantime, the opara is ready. Pour the egg-oil mixture into a bowl of steam. In several receptions, pour the same sifted flour and mix the dough. You need to grind for a long time: 15-20 minutes. Depending on the quality of the products, flour may need a little more or a little less. So watch the consistency of the test. It should be quite thick, but at the same time soft and not clogged.
   
   
   
5. Cover the finished dough with film and leave to come for 1.5 hours.

After the specified time, the dough will increase in volume and become air. Once again, add steamed candy and raisins. Pour two spoons of flour to bind the excess moisture. Stir and leave warm for another 1 hour.


Lubricate the baking forms with butter and pave with paper. Form a ball of dough and fill it with no more than a third of its volume.


The remains of the dough can be decorated with cakes. How to do this, we wrote in a recent article. Cover the blanks with a towel and leave in a warm place to rise for 2-3 hours. Then lubricate the top with yolk and bake at a temperature of 160 degrees for about 1 hour (for large cakes) and 30-40 minutes for small ones.


Ready-made cakes according to our recipe are palatable, lush, moderately moist, fragrant and do not stale for a long time. Bon appetit and happy Easter!

Before the feast of the Bright Resurrection of Christ, when the strict Lent ends, there are only a few days left, and we like delicious and varied food more than ever. This means that it is time to make an Easter menu and determine the list of necessary purchases.