Kulich Lightweight

Category: Easter
Kulich Lightweight

Ingredients

Easter cake.
Flour 900 g
Milk 1.5 cups
Butter 150g
Sugar 1.5 - glasses
Eggs 5 pieces.
Dry yeast 40-50 g fresh, or 11 grams dry.
A pinch of salt
Raisins, candied fruits, almonds -, 50 g each
Vanillin or vanilla sugar
For glaze
protein 2 pcs
powdered sugar 0.5 cups
lemon juice 1 tbsp. the spoon
Curd Easter.
Cottage cheese (9-20%) I had 18% 1 kg
Butter 200 g
Eggs 4 things.
Sugar 200 g
Vanilla sugar 1 tsp
Cream (20%) 300 ml
Nuts (any to taste) 100 g
Raisins 100 g
Candied fruit 100 g

Cooking method

  • Easter table symbolism

  • The Feast of the Bright Resurrection of Christ, Easter, is the main event of the year for Orthodox Christians and the largest Orthodox holiday. The word "Passover" came to us from the Greek language and means "passage", "deliverance". On this day, we celebrate the deliverance through Christ the Savior of all mankind from slavery to the devil and the granting of life and eternal bliss to us. As Christ's death on the cross accomplished our redemption, so His Resurrection has given us eternal life.


  • Resurrection of christ - this is the foundation and crown of our faith, this is the first and greatest truth that the apostles began to preach.
  • In its meaning, Easter comes out of a number of major twelve-year holidays and is called the "Feast of Holidays and the Triumph of Celebrations".
  • In this and the following days, the words of the Paschal greeting are repeatedly heard: "Christ is risen! - indeed he is risen", with which we confess our faith in the Resurrection of the Lord.
  • A particularly plentiful and varied meal is expected on Easter. In the home of every Christian believer, at the festive Easter table, there are traditional dishes that carry a deep symbolic content. Traditionally, after the end of the service, believers break their fast (that is, stop fasting) with a piece of Easter cake, colored eggs and Easter (usually made from cottage cheese).
  • With the beginning of the first week of fasting, caring housewives begin to accumulate onion husks, which, better than any imported powder, colors the egg in the most regular thick red-brown color.


  • Easter eggs. (including quail, cholesterol free)


  • Kulich Lightweight


  • Easter egg coloring Is the most real art. Miniaturists are able to depict temples and monasteries, fantastic bouquets, heavenly bodies, seas, forests, steppes and mountains, saints and angels on a convex surface. Only all this painting is influenced by the West, and a real Easter egg is always painted with an onion feather!
  • The explanation for the custom of dyeing Easter eggs red dates back to a rather late apocrypha, which refers to the conversion of the Roman emperor Tiberius to Christianity. Wanting to stop the preaching of Mary Magdalene, Tiberius stated that he was more likely to believe in the transformation of a white egg into red than in the possibility of reviving the deceased. The egg turned red, and this was the last argument in the controversy, which culminated in the baptism of Roman Caesar.
  • The custom of exchanging colored eggs has become part of the everyday life of the Church, and appeared in the 1st century AD. The symbolic meaning of the egg as the beginning of a new life was known earlier. Church tradition says that in those days it was customary when visiting the emperor to bring him a gift. And when the poor disciple of Christ, Saint Mary Magdalene, came to Rome to the emperor Tiberius preaching the faith, she presented Tiberius with a simple chicken egg.
  • Tiberius did not believe in Mary's story about the Resurrection of Christ and exclaimed: "How can someone rise from the dead? It is as impossible as if this egg suddenly turned red." Immediately before the eyes of the emperor, a miracle happened - the egg turned red, testifying to the truth of the Christian faith.



  • Easter cake


  • Kulich Lightweight


  • Kulich Lightweight


  • Kulich Lightweight


  • Kulich Lightweight


  • Easter cake in its form it resembles artos - bread, which is consecrated at the Easter service and distributed to believers on Saturday of Bright Week. Easter artos is a symbol of the Lord Jesus Christ Himself. Addressing his disciples, He said: "I am the bread of life ... The bread that comes down from heaven is such that he who eats it will not die. I am the living bread that came down from heaven; he who eats this bread will live forever; but the bread that I am I will give, there is My flesh, which I gave for the life of the world "(John 6: 48-51). Artos is always made from yeast dough. This is not Jewish unleavened bread, in which there is nothing alive. It is bread in which leaven breathes, a life that can last forever. The ontological status of artos does not allow adding anything superfluous to it. There is no muffin in it, no aromatic substances. Artos is a symbol of the most essential bread - Christ the Savior, who is Life!
  • However, in the Easter kulich, this artos, transferred to the festive table, on the contrary, there is baking, and sweetness, and raisins, and nuts. A properly prepared Russian Easter cake does not turn stale for weeks; it is fragrant, beautiful, heavy and can stand without deterioration for all forty days of Easter. This modification of artos also has a symbolic basis. The Easter cake on the festive table symbolizes the presence of God in the world and in human life. The sweetness, baking, beauty of the Easter cake, thus, express the Lord's care for every human being, His compassion, mercy, condescension to the weaknesses of human nature, willingness to hear any prayer, to come to the aid of the last sinner.
  • The name of the Lord Jesus the Sweetest in one of the most ancient akathists helps to understand the symbolism of the Easter cake.


  • Recipe:


  • Dough:

  • Dissolve a tablespoon of sugar and yeast in warm milk.
  • Gradually add about 100 grams of sifted flour, stir so that there are no lumps, cover with a clean towel and put the dough in a warm place.


  • Dough:

  • Separate the whites from the yolks. Put the proteins in the refrigerator.
  • Grind the yolks with sugar.
  • Melt the butter and cool.
  • When the volume of the dough doubles, add the yolks pounded with sugar (leave one yolk for lubrication), melted butter (cooled to body temperature), salt, vanilla sugar or vanillin - mix everything.
  • Beat the cooled egg whites into a foam.
  • Gently add whites and remaining flour.
  • And slowly knead the batter with our hands, well, you can also use a mixer))
  • The dough should be not very thick, but well kneaded and free to lag behind the walls of the dishes (the consistency of the dough is thinner than for pies, but thicker than for pancakes).
  • Cover the dough and place in a warm place to rise 2.5 times

  • When it rises, knead, add the raisins (washed, dried and boned in flour, so it better mixes into the dough and will not fall to the surface), candied fruits, diced, and peeled and finely chopped almonds.
  • Knead the dough for ~ 5 minutes and put it back in a warm place to rise. (if made with fresh yeast) if on dry then the dough after the first rise and mixing candied fruits immediately into the mold.


  • Prepare tins for baking Easter cakes: grease them with vegetable oil, put the dough into tins, let the dough rise again for 40 minutes after greasing the top of the cake with yolk and milk.



  • Bake the cakes at 180 degrees for 40-60 minutes (depending on the size of the cakes).


  • For glaze:


  • Beat the cooled whites, gradually add 0.5 cups of powdered sugar and 1 tablespoon of freshly squeezed lemon juice.
  • Apply the glaze to the cooled Easter cakes, decorate with candied fruits and sprinkles and leave to dry.


  • Kulich cutaway:

  • Kulich Lightweight




  • Curd Easter



  • Kulich Lightweight



  • Equally fragrant and embellished is another indispensable accessory of the Easter table - Curd Easter, which also has its deeply rooted in Scripture symbolism. The land, where milk rivers flow on the banks of milk, is one of the most common archetypes characteristic of a wide variety of cultures. The rivers of milk on the banks of the jelly were the eternal dream of the Russian peasant, which was embodied in fairy tales and folk songs.
  • The Lord, turning to Moses, promises His chosen people "a good and spacious land, where milk and honey flow" (Ex. 2, 7). This characteristic of the promised land persists throughout the entire story of Passover - the transition of the Jews from Egypt to Palestine. She is a prototype of the Kingdom of Heaven, the path to which for a believer is even more difficult than the forty-year journey of the Jews. Her "milk and honey" is an image of endless joy, the bliss of the saints, worthy of salvation and eternal stay before the throne of God.
  • Thus, Easter cottage cheese is a symbol of Easter fun, the sweetness of heavenly life, blissful Eternity, which is not an endless lasting time, a senseless repetition of the same thing, but, according to the prophecy of the Apocalypse, "a new heaven and a new earth." And the "hill", the form into which the Passover is placed, is a symbol of Heavenly Zion, the unshakable foundation of New Jerusalem - a city in which there is no temple, but "the Lord God Almighty Himself is its temple and the Lamb" (Apoc. 21, 22).



  • Recipe:


  • Rub the cottage cheese through a sieve, you can not rub it, just mix well. Add softened (not ghee) butter, mix.

  • Beat eggs with sugar. Add cream and stir. Add vanilla sugar, put the mass on medium heat, bring to a boil and cook, stirring constantly, until the mass begins to thicken (about 3 minutes after boiling).
  • Cool slightly.
  • Finely chop the nuts. Chop candied fruits.

  • Mix cottage cheese, candied fruits, nuts, raisins (the raisins must first be washed and dried).
  • Add the egg mass to the curd, mix.
  • Pasochnitsa or sieve or flower pot (I had a sieve)) cover with gauze folded in 2-3 layers.
  • The edges of the gauze should hang down.
  • Put the curd mass in the pasta.
  • Wrap the edges.
  • Place the mold in a plate or bowl, as the whey will drain.
  • Put a plate on top and put a load (I put a jar of jam on top)

  • Put the form together with the load in the refrigerator overnight.
  • Then remove the edges of the gauze, turn the form over, remove the gauze.
  • Decorate Easter to your liking.


  • In the context:


  • Kulich Lightweight

Note

Bon appetit to all !!!

Zhivchik
Andrey5757, you have a very beautiful Easter cake and Easter!
Tanyusha
Andrey5757, you have made very beautiful cakes, but I did not understand why it is low in calories, according to the recipe it is very colorful, you should change the name.
Andrey5757
Tanyusha Low in calories? well, because there are also high-calorie ones) in which in the recipe according to the standard 12 eggs and 300 grams of butter per 1 kg of flour. and I have 2 times less, at least a little bit but low-calorie, I called it that because I liked it so much and I'm not going to change the name there is nothing wrong, I think. low-calorie is a generalized name in contrast to very mega butter cakes .. here)
Alexandra
Tanya, there was already a discussion on this topic here yesterday, I even counted the calories - they all deleted ...
Andrey, sorry for the importunity.

The name "Lite" would be more accurate

Very disorienting, you go to the name and realize that there is nothing here for you

When manufacturers do this, I call it a "publicity stunt"
And in this case ... lack of understanding of the problem of those who need a low-calorie diet ...
Tanyusha
Alexandra and I came in because of the name, but here it is, I'm just shocked.
Andrey5757
Little girls, they persuaded) I changed the name, just because there were no messages like yesterday
Alexandra
Thank you for your understanding, Andrey
I-ri-sha
Andrei! Congratulations on the victory! You are well done!
aola
Congratulations and admire, what a fine fellow you are !! Your recipe should be viewed as a lesson or a fairy tale, so delightful photos and an interesting story about the holiday and Easter!

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