My friend Svetlana, who went to heaven, left us her signature recipe for kulichs, which you have never tried anywhere else.

It is the third year since our close friend Sveta Polishchuk was born for heaven. She had many virtues, among which kindness and hospitality led. I cooked the lights perfectly. Her dough on a potato broth on yeast has always turned out to be delicious.



One day we gathered with the extended family to celebrate the Resurrection of Christ. They brought their treats. Each of the housewives with a solid experience of baking according to different recipes turned out very tasty cakes.



But in the evening, closing my eyes, I again tried a tiny piece of different cakes and felt that Svetina was the most-most. He just melted in his mouth. Would you like to bake? Svetin's recipe is quite old. khmelnytsky.

The products you will need:

• 100g fresh yeast
• 1 l milk
• 1.5-2 litre cans of flour
• 1/3 tbsp vegetable oil
• 0.5 packs of butter
• 0.5 packs of fine margarine
• 5 tbsp sugar
• 14 eggs
• 3 potatoes
• 200g raisins
• 1 tsp salt
• vanilla sugar, cinnamon to taste

Attention! 250 milliliter glass.

Preparation

1. According to folk tradition, Svetlana baked cakes on Holy (Clean) Thursday. Following her recipe, you'll set aside an hour for the future kulich the night before. For half an hour, soak eggs in soda solution (1 liter of water 1 tablespoon of soda). After washing them under running water and wipe, put eleven eggs in clean dishes, close with film or lid and put until the morning in the refrigerator.
   
   
   
   
2. The remaining 3 eggs will be rubbed with a glass of sugar and combine this mass with yeast diluted in a glass of warm water. The dishes with the resulting leaven will be tightened with food film and left to wander for the night.

Prepare dough on potato decoction on yeast In the morning sift the flour, get out of the refrigerator washed eggs in the evening, peel and boil 3 large potatoes. Without draining the water, grind them hot, add about half the flour to the hot potatoes, carefully grind them so that there are no lumps, and pour half a liter of warm milk, stir everything and wait until the mixture cools to room temperature. Then add the rest of the warm milk, rub the mixture through a sieve and combine with the sourdough cooked the day before.



Cover the poop with a napkin or a towel and put it in a warm, damp place to fit. You can turn on the oven at 30 ° C, and put an open pan with hot water on the stove - let it evaporate on a slow heat. Nearby is the opara. Keep cooking in the meantime. yolks And you don't put them in the fridge, but in a cooler place. The yolks will grind to light with four glasses of sugar. Squirrels with salt to a steep foam.



Melt butter with margarine, add vegetable oil. Fat should be warm, but not hot. When the opara grows at least twice, you add fat, sugar yolks, protein foam, about as much flour as you took for the opara, and you mix the dough thoroughly. It takes a long time, almost an hour. Think about how nice it smells in the kitchen, how tasty, lush, sweet cakes will turn out - you rejoice, enjoy the expected result ...



The dough should be soft, it almost does not stick to the hands. By the way, pour a couple of spoons of vegetable oil in the saucer and wet your palms in it - the dough will melt faster. Well-mixed dough cover with a napkin - and in heat and moisture for about 2 hours. Wash raisins, dried on a paper towel (you can wash it in the morning soak in cognac). Dried raisins should be sprinkled with flour - so they do not leave excess moisture in the dough and are more evenly distributed in it.



After a couple of hours, you knit the dough, add raisins, knead, divide into portions, give them the shape of a ball and put them in fat-smeared and sprinkled with flour or crackers forms, filling them by a third. Now the cookies will part. When they are twice as old, grease them with a whipped egg, or a yolk with a spoonful of water, or odorless vegetable oil, and plant them in an oven heated to 180 ° C. The duration of baking depends on the size of the forms. 30 minutes to an hour. Watching out for top coiling and fragrance
From the oven, you will easily determine with a wooden sword whether the cakes are ready.





Light took them out on towel-covered pads, where the cakes cooled, also covered with clean cloth. Then she decorated.

Good luck and a joyful, light-filled holiday!