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Dough cake with fresh yeast

0
1109
Kitchen Russian
Calorie content 125.5 kcal
Portions 10 port.
Cooking time 7 h.
Proteins * 3.6 gr.
Fats * 4 gr.
Carbohydrates* 29 gr.
* per 100 gr. product
Dough cake with fresh yeast
Content

Kulich is the main symbol of Orthodox Easter and is truly a real table decoration. His recipes are passed down from mother to daughter from generation to generation. If you do not have a family recipe, then try to cook an Easter cake with fresh yeast, perhaps you will pass it on to your children.

Ingredients

Cooking process

step 1 out of 19
Please note that you must use food at room temperature for making Easter cake. Therefore, you should get them out of the refrigerator in advance. The preparation of the cake begins with the preparation of the dough. To do this, mash the fresh yeast in a separate bowl with a fork or disassemble it into pieces by hand. Add sugar (1 tsp) to the yeast, warm milk (3 tbsp). Stir the ingredients and leave for 5 minutes. Sugar is a yeast activator. It is thanks to a chemical reaction with it that yeast releases carbon dioxide. And warm milk serves as a catalyst that speeds up the chemical reaction.
step 2 out of 19
Pour 100 ml into a deep bowl. warm milk, add 1 tbsp. sugar and 150 gr. sifted flour. Don't be lazy to sift the flour. Along with yeast, it is responsible for the final result of your efforts.
step 3 out of 19
Pour the prepared yeast into milk, sugar and flour.
step 4 out of 19
Stir all ingredients until combined. You will get a mass similar in consistency to thick sour cream. Cover it with a towel and place in a warm place for half an hour.
step 5 out of 19
Check the dough in half an hour. It should grow in volume and have a lot of bubbles.
step 6 out of 19
Now start making the dough. To do this, break 4 eggs into a large, deep bowl. Separate the yolks from the whites from 2 eggs. Send the yolks to the bowl with the rest of the eggs. Save the proteins, they can later be useful for making the glaze. Pour in all the sugar you have left, salt and a bag of vanilla sugar (20 grams). Stir the ingredients before combining, do not whisk.
step 7 out of 19
Pour in the remaining milk. We mix.
step 8 out of 19
Add about 1/3 of the flour and lemon zest. Stir the ingredients again.
step 9 out of 19
Add softened butter.
step 10 out of 19
Transfer the matched brew to the rest of the ingredients. Stir and add the remaining flour. Don't forget to sift it.
step 11 out of 19
Knead the dough for a short time. It is enough to mix in a bowl.
step 12 out of 19
Transfer the dough to a deep bowl or saucepan. Lubricate its surface with sunflower oil. It is convenient to do this by simply moistening your hands with sunflower oil.
step 13 out of 19
Cover the bowl or saucepan with a towel and set in a warm place. The time it takes for the dough to fit individually and largely depends on the quality of the yeast.
step 14 out of 19
Soak the raisins in warm water for 5-10 minutes. Then put it in a colander.
step 15 out of 19
Add the soaked raisins and candied fruits to the dough that has come up.
step 16 out of 19
Stir gently, lightly crushing the dough. Put the dough back to fit.
step 17 out of 19
The used dough should increase in volume by about 3-4 times.
step 18 out of 19
Place the matched dough in baking tins. If using metal, then cover the bottom with parchment. Fill out the form halfway. Leave to come up again.
step 19 out of 19
While the dough is coming up, preheat the oven to 180 °. Bake the cakes, depending on the size, for 30 to 60 minutes. The main sign of the readiness of the Easter cake is a golden brown crust.
Bon Appetit!

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