Family traditions Kulich - Easter festive bread. Once a year, at Velikden, bread takes on a symbolic meaning. It is very important to create your own family values, certain traditions. Preparing for the Holy Easter in the family includes baking cakes and painting eggs. In each family, the recipe is passed on from generation to generation, children independently select pictures for eggs, learn ancient symbols. Since the morning the magic of the holiday, which was waited for a long time, is in the house. Nowadays traditions are lost. And it's a pity ... The shelves of shops are now made ready, industrial baking, cakes. But the festive bread, blended with the hands of the hostess, is not just bread. It is the guardian of the family, its protection. It is not in vain that he is consecrated in the church. There is a sign that to store a piece of consecrated Easter cake, to luck in family affairs. There comes the festive morning of the Bright Sunday, and the family gathers at the festive table to break up. Everyone is happy with the Great Easter holiday, the head of the family breaks the cake, the children amicably exchange colored eggs. The soul is full of love, kindness, warmth, And I want to wish this important day, To make the joyful life always, Gave the fulfillment of desires!
Ingredients:- Flour, wheat 50 g
- Milk 150 ml
- Yeast, dry 22 g
- Sugar 50g
- Flour, wheat, 1950 g
- Sugar 450g
- Eggs chicken 20 pcs.
- Butter 300 g
- Sour Cream 300 g
- Milk 850 ml
- Sunflower refined sunflower oil 5 tbsp. l.
- Cognac 50 ml
- Nutmeg Ground 5 g
- Carnation ground 5 g
- Cinnamon ground 5 g
- Vanillin 4 g
- Salt 1 pinch
- Eggs chicken 1 pc.
- Sugar powder 200 g
- Lemon juice 1 tsp.
- Beetroot juice 50 ml
- Step 1 To prepare the cake, we need milk, yeast, sugar, flour, eggs, sour cream, butter and sunflower oil, cognac and spices. All prepared foods should be at room temperature.
- Step 2 First you need to prepare a spoon. In warm milk dilute the yeast, add sugar, flour and leave it in a warm place for 15 minutes. Opara should increase in size - go up "cap". This indicates that it is ready.
- Step 3 In a separate container, mix the warm milk and butter.
- Step 4 As soon as the opara is suitable, pour it into milk with melted butter and stir. Let wander this mass for 20 minutes.
- Step 5 While the dough is suitable, we need to separate the proteins from the yolks. 5 proteins to separate (they will be useful to us for the test) and put for cooling in the refrigerator. The remaining proteins can be collected in a container (they can be used to make meringue).
- Step 6 In the yolks add sugar and mix well with a spoon.
- Step 7 Add the sour cream here, stir well with eggs and sugar.
- Step 8 Add the yolks with sugar and sour cream into the main dough into the pan. Put the dough again for another 15 minutes. That the pan was warm, you can use a heating pad. I put it on top of the lid of the pan.
- Step 9 Add a lot of flour to the resulting mass, so that it resembles a sour cream, pour cognac, fill with spices: vanillin, ground nutmeg, ground cinnamon, ground cloves and salt. And again leave the dough to wander in the heat for 20 minutes.
- Step 10 While the dough is wandering, get 5 chilled proteins and whip them into a hard foam. At the end of whipping, add a little salt, this will speed up the process.
- Step 11 Add the remaining flour and knead the non-stiff dough. The dough will turn out even liquid, do not hammer with flour (it is better to cover less flour - it of different qualities). Do not worry, the result will be a light laced dough. And very gently introduce into it whipped proteins. Stir the dough and leave in a warm place for 4 hours. The dough will grow rapidly and increase in volume. Watch him and regularly do homework. In doing so, grease your hands with sunflower oil and stir the dough well. For all the time you will need to do 3-4 warm-ups.
- Step 12 While the dough is fermenting, prepare the washed dried raisins.
- Step 13 You need to add raisins during the second or third dash. Mix it well in a dough. At this time, prepare the molds, cut out the parchment paper by the size.
- Step 14 Preheat the oven to 220 ° C. Approached the test to fill the molds halfway and put them to dissolve for 20 minutes.
- Step 15 In a hot oven, load molds with dough and bake them for 20 minutes at 220 ° C. After that, cover them with foil, lower the temperature to 180 ° C and bake another 40 minutes. Take out the ready-made cakes and lay them on the towel sideways so that they do not settle. Periodically turn them, and when cool, put it on the dish.
- Step 16 While baking cakes, whisk the protein with sugar powder and lemon juice for fondant.
- Step 17 Cooled cakes oiled with a sweet, you can add fresh beet juice to it. And you can leave the cakes clean. As you like.