Kulich "April"

Category: Easter
Kulich April

Ingredients

Flour of the highest grade 538 g
Pressed yeast 32 g
Salt 1.6 g
Sugar 157 g
Butter 118 g
Eggs 108 g
Water approx 250-300 g
Vanillin (I took a packet of vanilla sugar) 0.14 g
Nuts and powdered sugar for dusting

Cooking method

  • Very airy cake, light and weightless!
  • Thank you Susle , Lisss's for advertising, and the recipe itself from Luda 🔗
  • Opara
  • Take 50% flour, half yeast, some eggs and mix with warm water until you get a creamy dough. Leave the dough to ferment for 4 hours.
  • Dough
  • Mix butter with eggs and heat to 40C. Pour into the dough. Pour sugar into the dough, mix, add salt, raisins, candied fruits and vanilla sugar, stirring in flour and add yeast diluted in a small amount of water. Knead for 10-30 minutes in a mixer (I kneaded in a bread maker for about 20 minutes)
  • My dough turned out to be liquid and I added a little flour, which is not recommended.
  • Sprinkle the kneaded dough with flour and leave to ferment for 2 hours at 30C, knead twice - 40 minutes after kneading and 1.20 minutes after kneading.
  • Cut the matured dough into pieces, roll up and put into molds greased with 1 \ 4 of oil.
  • Give items 1h30min-1h50min. proofing. The volume should increase by 2-2.5 times.
  • Grease the top with an egg, sprinkle with crushed nuts and chop in several places.
  • Bake 100g cupcakes at 180C -20min, bake 500g cupcakes for 50min and bake 1kg cupcakes for an hour.
  • From this dough, the cake turns out to be so tall and tender that after baking it must be carefully removed from the mold and cooled, laying on its side on towels. Otherwise it will sag under its own weight. After it cools down and gets stronger, it can be put upright and trimmed.


Medusa
What a nostalgic! Lovely!
Lisss's
Freesia, amazingly airy cake !!!
Freesia
Lisss's , thank you for mentioning it! I'll add it now!

Medusa , Thank you!
Suslya
Freesia! well you hammer! and worried, they say, not soooo .. that everything is right! an excellent Easter cake and it is necessary to call it after all Easter cake, not a cupcake .. otherwise it somehow gets out of the picture
Freesia
Suslya, thank you very much!
Maybe you still have a photo?
Suslya
no, not yet, I'll bake soon, I'll take a picture.
I looked for last year's ... no, I deleted something ..
Jaroslava 333
It looks like a wonderful Easter cake, I think it tastes the same ... I will try ... My gluttons eat all the variants of my experiments, and I train and look for new good recipes!
Freesia
Jaroslava 333 , Thank you! : flowers: here and I eat everything and all of them "OK!"
Sonadora
Freesiawhat a handsome man!
Now I will definitely bake this one!
Freesia
Sonadora , I really want you to like it!
Thank you!
Fraser
Freesia, thanks. Delicious Easter cake. Please prepare more !!!! ... oh)
Sonadora
Freesia, thanks for the recipe!
Since the oven was occupied with other Easter cakes, this one was baked in a bread maker. The recipe was counted at 410 g of flour. "Full-size" was afraid of the oven, thought that she would run out of the bucket.

Unfortunately, I can only show this, scary picture.
Kulich April
Kulich was dragged away from me while still warm (my dad dropped in for a visit in time), I didn't have time to decorate, let alone photograph the cut. The cake did not live up to Easter, they already ate it. They said that such air and lungs have not yet been tried.
Freesia, with your permission (if against - I will delete):

recalculation for 410 g of flour, suddenly it will come in handy for someone (for a bread machine):

flour - 410 g (+1 tbsp. l when kneading)
fresh pressed yeast 15 g
salt - 1 g
sugar - 110g
butter - 75 g (I took soft)
eggs - 80 g (2 yolks + 1 white)
water - 210 ml
vanilla
lemon zest - 1 tsp.

Yeast (10 d) dissolve in warm water, add some eggs (50 g) and 160 g flour.Mix everything and put the dough to rise for 4 hours.
Put all the ingredients and dough into a bucket of HP. Mode "Sweet bread" or "Baking with toppings". Crust - bright.
Freesia
Sonadora
Thank you! I am very glad that I liked it!
Are you against me ?!
Post any recalculation! I'm sure it will come in handy!
Suslya
Girls, for those who dare to bake this cake, I want to show what a wonderful, simply amazing dough here. After kneading, I took out the bowl and beat the dough with my hand, look, it does not stick at all

Kulich April

Look how it's kneaded, gluten is gorgeous

Kulich April

Easter cakes took pictures at night, so sorry for the quality

Kulich April

And this is a fluffy cut.

Kulich April

I love this cake very much for its airiness, and it seems that a decent piece has diminished, but not felt at all.
Freesia
Suslya, what a beauty!!!!

What did you knead with?
How many servings do you have here?
Suslya
Thank you, and it's better to be with me

Kneaded with a dough mixer.
Freesia
aha!
Yeah! I won't mix it in x / p
Suslya
that even in xn you have! what happened.
Sofim
Wort, how did you get such high hats from such a loose dough? The dough should have flowed. My high hats are made only from dense dough ..
Suslya
aaaa here's a secret
I tell you, I spread the dough to about the middle of the mold, it rose, but after all, strangely it didn't even reach the edge in 1 hour and 50 minutes, and I know it will trample in the oven, so I wrapped each mold with baking paper, as if lengthening the mold. And it turned out to be right .. very much.
Sofim
An excellent idea, and with paper forms, you can not guess whether it will last or will
Sonadora
Suslya, be stunned! (a bunch of mice fainting)
kava
I also baked "April" cake this year

Kulich April

Kulich April

I read in the recipe: "fill in 1/4 of the form ...". Well, I think this is too much (like bullshit, it will grow to half the shape and be dwarfs), but 1/3 can be applied. After 50-60 minutes of proofing I realized: swoon: what had to be done as the recipe says 1/4 means 1/4. Has risen to the edges of the form even during proofing. I think that's all, I will have mushrooms, not pasques (they will also grow in the oven!). Indeed, very airy, fragrant and as light as a fluffy Easter cake come out! Thanks to the author for bringing and sharing the recipe!

I was chilling in the pillows well, they were really so tender, I was afraid to deform
Crochet
Girls, I understand correctly, is the amount of raisins and candied fruits in the kulich according to this recipe arbitrary?
Freesia
Crochet, everything is correct - pure rich crumb in the original, and raisins and candied fruits are optional
Crochet
Quote: Freesia

Crochet, everything is correct - pure rich crumb in the original, and raisins and candied fruits are optional

Yeah, that is, in the original it is without anything at all, right?

Thank you Freesia .
Sveta_
Freesia, can you replace water with milk in this recipe? but it is somehow unusual: Easter cake and water, or is it fundamentally? Maybe this is a stupid question, but I haven't baked such cakes yet, I want to try
Freesia
Sveta, I baked this cake on water, but others always use milk the same. Try it, it won't get any worse
In my opinion, Lyuda (the author at the link) has similar cakes Maisky and Spring the same on the water - according to Gost (maybe the girls will correct it)
Freesia
Quote: Krosh

Yeah, that is, in the original it is without anything at all, right?
Crochet, in the comments of Lyudmila without anything, and in the recipe I added raisins and candied fruits. Something her magazine is closed again, I wanted to refresh my memory

________
I found a copy, Krosh, in Lyudmila's recipe there are no raisins or candied fruits
echeva
We respect just such - weightless !!!!
Crochet
Quote: Freesia

Crochet, in the comments of Lyudmila without anything, and in the recipe I added raisins and candied fruits. Something her magazine is closed again, I wanted to refresh my memory

________
I found a copy, Krosh, in Lyudmila's recipe there are no raisins or candied fruits

Freesia, yeah, so in the original version it is still without anything ...

Probably for a start I will try and I bake without anything, and only then I can take on additives !!!

Freesia, I have another question for you, can I? You selected the amount of liquid yourself, but I didn't find anything about it (about the amount) in Luda's recipe ...

And yes, thank you very much for your prompt answers ...
Freesia
Crochet, we are on you
Luda mentioned the amount of water in the recipe for the "Spring" cake. These two recipes are very similar.
Crochet
Quote: Freesia

Crochet, we are on you

Semyon Semyonich ... toanotwna no misters" ...

I understood everything about water, thanks ...
AlenaT
Girls, and how is he for sweetness?
Compare with Myasoedovsky (I already did it, I will understand)))
Freesia
AlenaT, in Myasoedovsky for 500 g of flour 200 g of sugar, in this for 540 g of flour - 160 g of sugar. The cake is sweet, we like it. You can increase or decrease the amount of sugar
Natalek
Girls please tell me urgently. Is it possible to do without a 4 hour dough? For example, 20-30 minutes is enough? I really don't like it when the product smells of yeast
Beetle
Thank you very much for the recipe - sooo delicious !!!!! The dough was kneaded in KhP, baked in the oven. These are the first cakes in my life that I baked myself)))
Kulich April
kava
Great recipe! For the third year I have been baking all my friends for this recipe!

Kulich April

Kulich April
Arkady _ru
Gonna bake, Easter is on the nose, after all. Can be kneaded completely in milk, including dough. Before this, it is advisable to boil the milk and pour it into a thermos for disinfection from yeast inhibitors. Kvashnya rushing just hold on. So sometimes I bake a simple white bun (in the minus butter with sugar and eggs, the latter are absent at all, but vegetable oil). The dough 700-750g rises to a volume of 5.5l. Eggs are absolutely unnecessary in the dough. Only flour, water / milk, yeast and several. gram of sugar, although the latter is optional. I used to bake with live yeast, but now a blue saf-velor package called active dry yeast. In appearance, the balls are of different sizes, according to the instructions, they need the same amount as the saf-moment. If anyone clarifies the question, how many to take for those 4 hours that the dough is worth, I will be grateful. So far, the plans are as follows: 12g per 1 kg of flour. To the oven.
Arkady _ru
The dough in the bread maker has to be kneaded 2-3 times, depending on the intensity of the mode, so that it becomes smooth. Much faster in the kneader. You can take definitely less yeast than in the recipe. For 1400 flour I took 30g of the ones mentioned above - this is also abundant. From the dough, almost toxicosis did not happen - I do not tolerate it well, but in the process the stench disappears. I didn't adjust the eggs to the weight, I caught up with flour (5 yatsa / 254g) Now they are in the oven, one without anything, the other with raisins / cherries / apricots.
Take
Quote: Sonadora
fresh pressed yeast - 15 g
Quote: Sonadora
Yeast (10 g)
Maria, on the first page you shared your experience of kneading and baking this cake in KhP. I would like to ask yeast 15 grams or is it 10?
sweetka
I like it! Only instead of water I used buttermilk. She is on the market for 5 UAH 1.5 liters. Cheaper mineral water without gas!)

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