Mom’s recipe Easter cake. Photo

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Мамин рецепт пасхального кулича. ФотоIt’s time to prepare for the Easter and to choose a recipe Easter cake.

This recipe is in the notepads of many mothers – they always try to please their households delicious holiday pastries. And the house is filled with smells of vanilla, along with which comes the feeling light and joyful event of the resurrection of Christ.

For baking cakes you will need:

– wheat flour – 900 grams;
– fresh yeast – 50 grams;
– powdered sugar – 250 grams;
– eggs – 4 pieces (3 yolks + 1 whole egg for the dough and 3 egg whites for the glaze);
– butter (can substitute margarine) – 180 grams;
– milk – 300 grams;
– cardamom (seeds) – 7-8 pieces (crushed in a mortar);
– nutmeg 0.5 teaspoon without slides;
– brandy (can substitute vodka) – 2 tablespoons;
– raisins – 50 grams;
– vanilla.

Preparation:

To start sift the flour through a sieve – so it is saturated with oxygen (you can even twice). In milk at room temperature dilute the yeast, stir, pour into a container, which will be kneading the dough for an Easter cake.

Add the softened butter (softened – not melted), and egg yolks. Carefully stir, gradually add sugar, vanilla, ground cardamom, nutmeg, pour in the cognac.

Мамин рецепт пасхального кулича. Фото

Knead it continuously, in small portions add the sifted flour, until the dough begins to lag behind the hands – the dough is ready for Easter. It should not be tough for an Easter cake it is always soft (to the touch associative like the earlobe).

The capacity with the dough cover with cling film and heat ecutives, covering with a towel, handkerchief or a scarf (blanket). Put the dough in a warm place and leave to rise for 5-6 hours (don’t hold anymore – the dough can perekinut).

When the dough is ready (will increase in size at least twice) it should again good to knead, add raisins (pre-washed, dried and rolled in flour), knead very gently to distribute the raisins evenly over the dough.

We already finished the molds for the test. They put a piece of dough, to fill up the shapes by 1/3. When all the baking molds will be filled with dough, leave for proofing – the dough will rest and fit again.

Мамин рецепт пасхального кулича. Фото

The moulds put in a preheated 190-200 degree oven. Baking time will depend on the characteristics of each oven, and the size of the cakes. Check them for readiness with a wooden stick, match or toothpick.

Finished cakes are taken out from the form, put on its side to accelerate their cooling. Then pour grease or glaze, on top decorate with powder.

Мамин рецепт пасхального кулича. Фото

There are a few tricks of cooking Easter cake:
– if the dough came up very well – the cake turned out airy;
– do not swear, when you knead the dough, think positive, say test, what it is beautiful, soft and lush;
– in the room where you have prepared the dough, there should be drafts and loud noises.

See also: Ideas marvelous Easter decoration. Photo

Now have a large selection of forms for baking cakes: metal, silicone, paper – the choice is yours. If you choose paper, it will be easy to tear the paper to release the cake. And you can leave the cakes in paper form so it will be convenient to treat somebody without touching the cakes with your hands.

Мамин рецепт пасхального кулича. Фото

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