Kulich "Family"

Category: Easter
Family cake

Ingredients

Opara (uchin): - yeast (fresh) 100g
- eggs 3
- granulated sugar 1 glass
- milk (warm) 500 ml
- sour cream 2 tbsp. l.
- flour 1 tbsp.
Kneading: - eggs 15
- granulated sugar 5 tbsp.
- butter soft 200 g (or 100 g butter + 100 g margarine)
- warm milk 500 ml
- sour cream 500 g
- salt generous pinch
- vanillin + vanilla sugar 2 packs + 1 pack
- flour 4.5 kg +/- depending on your type of flour
Glaze: - proteins (chilled) 2
- icing sugar 1 tbsp.
- lemon juice 1 tbsp. l.
- boiling water 1 tsp

Cooking method

  • OPARA (UCHIN)
  • COOKING:
  • All products are at the same room temperature
  • Dissolve yeast in warm milk, add eggs, sugar, sour cream, flour. Stir, cover the dish with a towel and leave for 3-4 hours to ferment. When bubbles appear on the surface of the dough, you can continue kneading.

  • KNEAD
  • COOKING:
  • Add all products to the dough. Knead the dough until smooth, when it will come off the hands and the walls of the dishes. Leave to rise for 2-3 hours in a warm place until it doubles in volume. Knead for 5 minutes. Allow to come up for another 2-3 hours. Arrange the portions of dough into oiled and lined forms with oiled paper (lining only the bottom). I fill the molds by 1/3 of the volume, if the dough is of normal density, or by ½ the volume, if the dough is dense (from durum wheat flour, for example, "Makfa"). Let it come up. Bake at 220 ° C for 30-40 minutes. Willingness to check with a wooden stick. Remove the molds from the oven, put them on their side so that the bottom cools down and the cake can be removed more easily. Decorate the cooled Easter cakes with icing and powder.

  • GLAZE (from Lida-Sayanogorochka)
  • COOKING:
  • Grind the proteins. You can beat with a mixer. When the volume of proteins at least doubles, add the powder in parts, whisking constantly (do not add the powder all at once!), When all the powder is whipped, add lemon juice in parts. The glaze will turn white. Gently add a teaspoon of hot water, without ceasing to interfere with the glaze. Boiling water makes the glaze soft and does not crumble when cut.
  • For a given test rate for Easter cakes, 3-4 glaze rates are required.
  • Bon Appetit!

The dish is designed for

The total yield is about 15 medium-sized Easter cakes

Note

Kulich "Family" is important to cook with the whole family!

katerix
thank you a thousand times !!! This is my first time such awesome cakes turned out that my husband and not waiting for the holiday already crackle with the kids !!! just a class, only to knead sleep habits is difficult, and everything else is a miracle !!! shukran, shukran for many years to come, this will definitely be a favorite recipe !!!
Joy
katerix
So unexpected and very pleasant Thank you for your warm feedback! On your health, I am very glad that you liked the cakes according to this recipe
Joy
Easter cakes baked this year, 2011.

Family cake

Family cake

Family cake
katerix
How wonderful that this recipe was put up again !!! even last year, "the young woman was here" did not know how to bookmark! I printed out the recipe and lost it ... and forgot the name ...
I searched everything today and more than once ...
: girl_cray: and it's good that I found here now, I'll definitely save it in bookmarks and in the Word and print it again ... I really liked everyone ... thank you very much, many more times !!!
real family
Joy
katerix, thank you for the kind words
katerix
sugar let me down this year ... I'm in sorrow ... the crumb turned out to be the wrong one .. and for two years it was such a cool cake ...
yet, who knows why the sweetness disappears in a baked kulich? in the dough the taste is awesome, everything is as it should ... if a little dough is left, the sweetness also goes away ... how to avoid this? I want to know for the future
Omela
Katya, so yeast eats sugar ... and secrete acid, if very primitive.Therefore, the fermented dough is sour.
katerix
Omela, so I can withstand everything according to the recipe ... but cane sugar ruined all the raspberries for me both in condensed milk and in a kulich ... it's not always possible to get our ... what to do? put it 1kg more in a double portion of dough, and still there is no that sweetness ... the dough was super-duper, the dough was also excellent, but not sweet, I had to add sugar ... and the cake did not rise three times as before ... from strength in two ... they were heavy ... and the crumb was terrible, and everyone asks for a sweet pasta ...
it feels like there was something else in the sugar ... I don't know what to do next time ... I will bake one more time with another sugar ...
and if you replace it with dry yeast, then in what proportion should it be kept?
thanks for answers!!!
Happy Holidays Mistletok !!!!
Omela
Katya, Thank you! : rose: We're kind of like you !! Dry active yeast should be 3 times less. And I also came across sugar, and the girls wrote in different topics that the dough does not rise with it. Therefore, I never experiment with Easter cakes.

shl. I thought. that the dough just stood and became sour.
katerix
I you (my whole family meant), and so on you!
it was not sour, and after baking the taste becomes insipid .. can yeast play such a joke?
Omela
Katya, no ... you already baked according to this recipe and everything was ok. Can sugar is still not what it should be.
Joy
katerix
I'm sorry I didn't answer right away.
It is a pity that the Easter cakes did not work out this year. At first I also thought that the yeast had eaten sugar, but, probably, it is not so. I can't say anything about cane sugar, I haven't even seen it in my eyes. Probably, all the same, it is better to take the usual proven granulated sugar. Easter cakes are a delicate thing.
Dry yeast, I usually take "Saf-moment yeast fast-acting xdebo-baker", this is for baking bread in a bread maker. They say to use 1 sachet (11 g) for 1 kg of flour. This recipe for cakes takes me about 4 kg of flour. It turns out that you need about 44 g, perhaps a little less, you need to look at the amount of flour. But, as it seemed to me, when I bake bread in the oven using dry yeast, it turns out to be somewhat dry compared to bread with live yeast and the smell does not seem the same. Therefore, I would not recommend using dry yeast for cakes. Although it may be purely psychological

By the way, this year I tried a new thing. Bread "White Mountain" inspired her. Before using in Easter cakes, boil the milk and pour into a thermos. Hold it there (at about 90 degrees Celsius) for at least 30 minutes, and then mix the cakes into the dough. This method of keeping boiled milk should neutralize the substances that are contained in the milk and prevent the normal development of gluten in the dough. Easter cakes were supposed to become more magnificent and taller.
I think this has been achieved. It seemed to me that the dough came up faster and became larger in volume compared to previous years. And the crumb tasted like fatter and more fragrant.

Omela, thanks for answering the questions
katerix
Joy, thanks for the tips and your concern ....
the funny thing is that during the preparation of the cakes I lost my taste sensations ... I don't know why ... I rather sinned in all respects
but the joke is that the customers seemed to like everything ... and just yesterday I went to my husband's sister ... and she still had them ... even incised and still quite edible ... and I got a lot of pleasure. .. the cakes were really good, but not as much as I love ...
I think that sugar made them heavy ...
and yeast in Lebanon I do not meet alive ... and there is no way to really look for them ... I am quite satisfied with "Pakmaya" .. there it is even written in Russian ... and that's what I read interesting
"Recommended for the preparation of all types of bread and bakery products with sugar content up to 10% by weight of flour"
so that's it, i guess sugar content up to 10% by weight of flour " and the answer to all questions !!!! after all, I did a double portion and poured 1-1.5 kg of sugar on top of it, and already during the second approach ...so it is probably not surprising that such an outcome with my experiments ...
And yet, maybe sugar quickly disappears due to the fact that I add laben (whole boiled milk with sourdough ... between fermented baked milk and kefir), and not sour cream ... maybe you can replace cream with fresh or slightly acidified?! maybe I'm ruining everything with this
girls, I'm just learning ... but I also want to forget about cakes for myself this year ... I'll try everything you said ...
katerix
I can't change this recipe, I liked it very much and in 2015 I will bake it !!!
God forbid everything will work out as planned !!!
katerix
Everything worked out, I'm happy
I did it twice, and so the second time I added less flour, probably only 4 gk place 4.5 and the cakes were more magnificent ...
You definitely can't add all the flour at once! (especially like mine, I always buy a "pig in a poke")
Introduce flour into the dough last, gradually, kneading well all the time!
(I am writing this to myself for the coming year)
katerix
At least once you need to put up a photo, and here they are !!!

Family cake

Family cake
Family cake
Considering that one little one is eaten
This is today's trial batch, will go for gifts
katerix
This is what year in a row I will bake this cake again
Clients ask for it, I can't refuse
Let's see how it comes out this year

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