Easter Kulich
Easter is the second most important holiday for believing Christians after Christmas. Actually, for non-believers it is also a holiday to relax, eat delicious food, congratulate friends and acquaintances. Joining the celebration, Dasha prepares an Easter Kulich. Here it is worth explaining that kulich and Easter are not the same thing. Kulich is a muffin Easter bread, and Easter is a cottage cheese dessert. It's simple, join us!
Ingredients
| flour 360 g |
| butter 160 g |
| ground hazelnuts, raisins and candied fruits 100 g |
| milk (3,2%) 80 g |
| sugar 3 tbsp. |
| eggs 2 pcs |
| salt 2 tsp. |
| ground cinnamon 2 tsp. |
| dry yeast 6 g |
| vanilla sugar 1 package |
| orange zest 1/2 tsp. |
| vegetable oil (for greasing) |
| FOR THE FUDGE: |
| egg whites 3 pcs |
| sugar 200 g |
Instructions
Step 1
Dissolve 1 tbsp sugar and yeast in warm milk.
Step 2
Add 100-150 g of sifted flour, stir thoroughly so that there are no lumps, cover with a clean towel and put the opara in a warm place.
Step 3
Meanwhile, beat the eggs with the remaining 2 tbsp sugar. Melt the butter and cool.
Step 4
When the volume of the opara has doubled, add the eggs and sugar, the melted butter (cooled to body temperature), the remaining flour, nuts, raisins, candied fruit, zest, vanilla sugar, cinnamon and salt.
Step 5
Knead the dough well until air bubbles appear in the dough, which means that the dough has been sufficiently enriched with oxygen.
Step 6
Once again cover the dough with a towel and place in a warm place to rise.
Step 7
While the dough is rising for the last time, prepare the mold: grease the inside with vegetable oil. Cut out a circle from the baking paper to the diameter of the bottom of the mold and a rectangle to the diameter of the walls of the mold. Line the inside of the molds with the paper cutouts and grease again with oil.
Step 8
Place the risen dough in the molds and let it rise again. Bake the cakes for 1 hour at 180°C.
Step 9
Prepare the fondant. Thoroughly beat the whites with sugar to a thick glossy mass. Spread the fondant over the finished cake.
