Kulich is a delicious part of the Easter tradition. Following this simple recipe, you can cook fragrant and lush Easter bread with candied fruit, raisins, almonds and lemon zest. Do not forget to add капельку roma ! 
Time: Сложность: среднеQuantity: 3-5 Easter cakes. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 sachets of dry yeast
- 1/2 tbsp. warm water
- 2 tbsp. milk
- 2.5 tbsp. Sahara
- Approximately 8-10 Art. flour
- 12 egg yolks
- 240 gr. plus 4 tbsp. l (60 gr.) Butter, melted
- 1 tbsp. chopped candied fruit
- 1 tbsp. raisins
- 1/3 Art. chopped blanched almonds
- 1 tbsp. l рома
- 2 shredded vanilla pods
- Zest of 1 lemon, grated
- A pinch of salt
Recipes with similar ingredients: milk, eggs, butter, candied fruits, raisins, almonds, rum, vanilla pod, lemon zest, flour premium sugar
Recipe preparation:
- Dilute the yeast in 1/2 tbsp. warm water. Let them stand in for 15 minutes.
- Heat the milk until small bubbles appear. Connect 1 Art. sugar and 1.5 tbsp. flour and pour hot milk, stirring until the consistency of sour cream. If the mixture is too thick, add another 1/2 Art. milk. Let the mixture cool slightly and add yeast. Whisk egg yolks with the remaining sugar until clarified. Add melted butter into the yeast mixture, then add the egg there yolks with sugar. Slowly stir in the remaining flour. The dough should become soft, elastic and do not stick to hands.
- Add candied fruit, raisins, almonds, rum, vanilla, lemon zest and salt, knead thoroughly for about 30 minutes. Give the test rise for at least 3 hours in a warm, windproof place, covering with a kitchen towel.
- After the dough has risen, put it in the greased butter and flour sprinkled cake molds or tin cans. (Lubricated forms can be coated with greased kraft paper.) Make sure that the forms or jars are no more than 1/3 full. Give Easter cake to rise for another 30-45 minutes. Bake about 1-1.5 hours at a temperature of 120-150 ° C, until the Easter cake is browned and will become magnificent.
