Kulich Chocolate

Category: Easter
Kulich Chocolate

Ingredients

Dough:
pressed yeast 18 g
wheat flour c. from. 300 g
milk 220 g
Dough:
dough all
wheat flour c. from. 100-120 g
yolks 85 g
salt 4 g
sugar 125 g
butter 150 g
cocoa powder 30 g
vanilla 0.5 g
orange zest 2 tsp
chocolate drops for baking 75 g
nuts (almonds, hazelnuts, pistachios) 30 g
raisins dark 120 g
Glaze:
bitter chocolate 50 g
butter 50 g
nuts for decoration handful

Cooking method

  • Dough:
  • Grind yeast with fingertips, mix with flour, pour in warm milk. Knead for 5-6 minutes.
  • Kulich Chocolate
  • Leave to ferment at room temperature for 30-40 minutes.
  • Kulich Chocolate
  • Dough:
  • Add salt, sugar, yolks, sifted cocoa powder and 50 grams of flour to the dough.
  • Kulich Chocolate
  • Knead for 8-10 minutes.
  • Grind softened butter with zest and vanilla.
  • In small portions, add to the dough, adding a little flour each time, until a very soft dough is obtained.
  • Kulich Chocolate
  • Add chocolate drops, chopped nuts.
  • Kulich Chocolate
  • Knead a little and add the prepared raisins to the dough.
  • Kulich Chocolate
  • Kulich Chocolate
  • Tighten the container with the dough with plastic foil and put it in the refrigerator for fermentation for 12-24 hours.
  • Kulich Chocolate
  • Allow the dough to warm up at room temperature for at least two hours before cutting.
  • Divide the dough into pieces and arrange into the molds, filling them up to one third.
  • Kulich Chocolate
  • Cover the forms with foil. Proofing for about two hours.
  • Kulich Chocolate
  • When the dough fills the molds by 2/3, put them in the oven preheated to 200C (convection 180C) degrees. After 5 minutes, reduce the temperature to 180C (convection 160C) degrees and bake until tender
  • Kulich Chocolate
  • Cool and decorate the finished cakes.
  • For the glaze, melt the chocolate and butter, stir until smooth. Cool, stirring occasionally, until warm and apply to Easter cakes.
  • Kulich Chocolate
  • Kulich Chocolate
  • Kulich Chocolate
  • Kulich Chocolate


Masinen
III, I'm waiting to continue)
Sonadora
Masinen, Mash, I pressed the wrong direction. That's it.
Masinen
Oh, I'm lying around !! All my words are gone for a walk!

Simply
Borisyonok
Sonadora, Manechka!
No words ...
This year I will bake your Masterpiece Easter Cakes!
I took the recipe to the "bins"

I went to check my supplies, but something is missing ... there is time to prepare!

Vinokurova
Sonadora, Man, I was almost late .. but I was sitting waiting !.
Thanks for the recipe!
Take
Sorry ... I'm shocked by such beauty!
I can taste the cake ... sweet, chocolate!
Thanks for the recipe Maria!
gala10
Maaanyayayaya ... stunned ... what a beauty ...
And I have exactly the same paper forms, with the same pattern. This is destiny.
Thanks for the recipe !!!
Anatolyevna
Sonadora, Manechka! What a beauty! I want those too!
I will rehearse! I will try to bake!
She looked, looked and almost missed!
Sonadora
Maria, Elena, Alenka, Tanya, Checkmark, Tonya, Thank you. I would be glad if you try. This cake will not replace the traditional one, of course, but it may well become a small, I hope, a pleasant surprise for your family.
please
Manyasha, this is gorgeous !!!!!!
Sonadora
Nadenka, Thank you. It's also very simple.

Quote: Take
I can taste the cake ... sweet, chocolate!
I think so, to make it even more chocolatey, instead of cocoa powder, you need to add melted dark chocolate to the dough (fermentation of the dough in the refrigerator will not work in this case). You just need to figure out the flour-liquid proportion ...

Bliiin ... is that why she thought about it? Now I won't calm down until I try.

Vinokurova
Quote: Sonadora
think so to make it even more chocolate
Manyashaaa !. give a new Shokokulich !!!
Jiri
Manya, thanks! I will bake!
Shyrshunchik
Sonadora, oops, and I immediately started the brain to work, and not add here such a filler for beauty and aroma, it will look very beautiful like fireworks in the night sky, I have already tried it, it fits gorgeous to Easter cakes, there is a photo in the recipe "Kulich according to my grandmother's recipe, "though I put a little there, I was afraid that the pieces would melt. But a chic substitute for raisins, I know that many children do not like it.
Kulich Chocolate
Sonadora
Vinokurova, Alain, I feel my soon will receive a letter from the admin: "Girls, boys, kill your mother! "

Jiri, Irin, I will be glad if you like it.

Shyrshunchik, Tan, and what is the composition of the filler?
ninza
Manechka, I'm all yours! It was necessary to sculpt such beauty. You are our joy and our needlewoman!
Irishka CH
Sonadora, Manyasha !!! What a beauty! the slice is so chocolate-chocolate! I really want to bite. Bliiin! And, it seems, there is nothing complicated: to conjure a little in the kitchen with pleasure and love. No, I'll bookmark it for now. First I'll try those, and then I'll try to contact the chocolate one. And I have never seen such a drop. Only here in recipes. Where are they even sold?
Shyrshunchik
Jelly-fruit jelly pieces are a product on a natural fruit and berry base in the form of cubes about 5 × 5 × 5 mm in size, which are sprinkled with starch to prevent them from sticking together.
Marmalade jelly-fruit pieces are added in the production of ice cream and frozen convenience foods. The filler is added to the finished product before freezing. When stored in the freezer, the pieces soften under the influence of free moisture, acquiring the consistency of jam.
Filler "Fruit Pieces Mix" is a thermostable product. Due to this, it is successfully used in the production of muffins, biscuits, buns, Easter cakes and other confectionery and bakery products: as an original additive to the dough or decoration on the surface of the product.
In the online store "Bread House" you can buy a ready-to-use "Fruit Pieces Mix" filler for creative and individual solutions for your confectionery products.
Packing: PP, 200g.
Manufacturer: Ukraine
Ingredients: Sugar, fruit puree, starch syrup, living agent (E440), thickener (E1414), acidity regulator (E330), dyes (E100, E120, E141ii), Strawberry, Lemon, Kiwi flavorings.
Nutritional value: 100g. the product contains: proteins - 0.3 g. fats - 2.5 g. carbohydrates - 86.5 g. Energy value: 135.8 kcal
Storage: 6 months in a dry place at temperatures from -5 to + 18 ° С and relative humidity not higher than 75%.


I copied it from us in Minsk, it is sold in the Bread House store and chocolate drops are the same there.
Trishka
Sonadora, Manechka, uraaa waited, thanks for another masterpiece!
We will bake this one too!
eye
Man, right - grunt - and broke the cake stereotype. surprise, yes, until you cut ...

Quote: Sonadora
fermentation of the dough in the refrigerator in this case will not work
why? otherwise I also thought to use the chocolate
Loksa
And I slept through everything! Well, at least I'll be noted! Thanks a lot! Looks awesome !!
Elena Tim
Oteta cooliich! Jackaladin ...
I have never seen or even heard of such people in my life.
Coolest crumb!
Man, I never baked Easter cakes, but this one just wants to repeat it, especially since your pastries always come out superbly with me.
You don't have to be afraid.
Zhannptica
What are you doing, my dears !!! I chose, chose recipes for Easter cakes - and tried, and chose ..., and now the hunt for these, today's! Angela tempts with cognac cherries, and then chocolate at all ..., dizzy !!!!
Thank you!!!! Class !!!
Loksa
Elena Tim, Flax, peki! I can't reach that much, and I'll love your
Masha, and if you add chocolate butter? not? or add chocolate after aging? And why doesn't fermentation with chocolate work? Is there cocoa and butter, in fact?


Added on Tuesday 19 Apr 2016 01:06

Reread it again, add chocolate with softened butter? I have already seen why fermentation with chocolate does not work, it ripens without fat.
Gala
Man, beautiful chocolate!
Ksyushk @ -Plushk @
Manechkawhat a handsome man. This year, too, I will bake a completely chocolate cake, my child is a chocolate soul.
Albina
Manka, a masterpiece 🔗 🔗 🔗
I will try to make for this Easter 🔗
Vinokurova
Quote: Sonadora
Vinokurova, Alain, I feel my soon a letter from the admin will receive: "Girls, boys, kill your mother!"
Beckoning !. hold on, do not let up !. tell your own that the artist offend no way! smAri, lope of fans you have)))
Sonadora
Nina, Irina, Ksyusha, Tanya, Oksana, Lenusya, Galina, Ksyusha, Albina, , girls, thank you very much for your support. I would be very glad if you like it.

Quote: Irishka CH
And I have never seen such a drop. Only here in recipes. Where are they even sold?
Ir, look in the section where everything is for baking. I had drops of Parfait, always at the Crossroads.

Quote: Shyrshunchik
Marmalade jelly-fruit pieces
Shyrshunchik, Tan, thank you. We need to look in our village (the son periodically "remembers" that he does not eat raisins). Interestingly, can you also add ordinary marmalade, layer, to baked goods?

Quote: ok
straight - grunt - and broke the cake stereotype. surprise, yes, until you cut ...
eye, Tan, for a bigger surprise, you can pour the cake in the form of traditional white icing.

Quote: ok
why? otherwise I also thought to use the chocolate
This will solidify the melted chocolate in the refrigerator. How then to warm the dough?

Quote: Elena Tim
I never baked cakes before,
Lenus, Its time to begin. I have no doubt that you will have awesome cakes!

Quote: Loksa
and if you add chocolate butter?
Oksan, I didn't even think about it. Great idea, by the way!

Quote: Loksa
And why doesn't fermentation with chocolate work? Is there cocoa and butter, in fact?
The oil still does not freeze so much, to a solid state.

Quote: Loksa
Reread it again, add chocolate with softened butter?
I have cocoa powder (added to the dough with yolks, etc.). Chocolate drops and other fillers are added to the already kneaded dough.

Quote: Ksyushk @ -Plushk @
I will also bake a completely chocolate cake this year.
Ksyusha, and the recipe?
Ksyushk @ -Plushk @
Quote: Sonadora
Ksenia, what about the recipe?
It will come out well, there will be a recipe.
Sonadora
Ksyusha, we'll wait. May everything go well.
Albina
Quote: Elena Tim
Man, I never baked Easter cakes, but this one just wants to repeat it, especially since your pastries always come out superbly with me.
Lenok, with such Teachers everything should work out
Tumanchik
I ask you to ban Manya and forbid her to exhibit pastries!
it's inhuman!
I will complain ... to the Society for the Protection of Animals!
Crochet
Yesterday I baked Easter cakes according to this recipe ...

Mine really liked it !!!

Tasty, sweet, chocolate, aromatic !!!

Manechka, from all my family low bows and many thanks !!!

Kulich Chocolate



Photos, but no others happened ...

Wasting your time girls ...

Sonadora
Quote: Tumanchik
I ask you to ban Manya
Is that true like this, right ?!

Kroshik, Innu, I'm waiting ...
Zhannptica
Inna, and with what nuts did you bake ?? In the recipe, as I understand it, pistachios, but I have hazelnuts and walnuts in stock. I'm thinking of adding hazelnuts, maybe I won't spoil them ..
Sonadora
Jeanne, with hazelnuts will be very tasty. At the time of cooking, I only had pistachios, so I added them.
Zhannptica
Manka, and I'm also thinking of replacing raisins with dried cranberries, well, I don't want to eat raisins ..


Added Monday 25 Apr 2016 5:53 PM

Thank you!!! I'll put it tomorrow. I bought drops, bought chocolate sprinkles. I will report
Sonadora
Jeanne, you can add prunes or dried cherries. I think it will be even better than raisins.
Zhannptica
Irishka CH
And I have not found a drop of these anywhere !!!! Is it possible without them?

And at least here I will ask. It applies to all Easter cakes. Do you need dark raisins in principle? Or is it in order to stand out brighter in the crumb?
Sonadora
Irin, instead of drops, you can add chopped chocolate, only good. Before adding, try to melt a small part of it and check that it does not stratify into an incomprehensible brown mass and butter (I once stratified Babaevsky and Finnish Fazer when I heated it for glaze).
Dark raisins, in my opinion, have a brighter taste and look better in Easter cakes.
Klimola
Sonadora, many thanks for the recipe for such a cake.
And there was no thought that the cake could be chocolate until I saw your recipe. I kneaded the dough, albeit without chocolate drops, but I seasoned the raisins and the zest with cognac, ground the nuts in a smaller coffee grinder - the aroma is indescribable: nyam: I sent it to the refrigerator until tomorrow. And I'm all impatient
Crochet
Quote: Zhannptica
Inna, what nuts did you bake with?

ZhannochkaI'm almond petals fried) added ...
Klimola
Oh, girls, I'm worried: girl_sad: the dough came up a little in the refrigerator, although the dough swelled up very well yesterday in 30 minutes ... a long time, he probably needs a proofing before baking
Zhannptica
Olga,! Everything will work out !!!!
I put it too


Added on Tuesday 26 Apr 2016 07:01 AM

Inna, thanks, I missed the answer)) already decided the hazelnuts with Manka, promised yummy !!
Crochet
Quote: Klimola
a long, proving he will probably need before baking

Olenka, I warmed the dough after the refrigerator for 3 hours or even a little longer), and left the Easter cakes for 2 hours), it could have been a little less), 20 minutes) ...
Elena_Kamch
Sonadora, Manechka, I wasn’t going to bake cakes ... They don’t eat with us ... But I read your recipes, I read, I choke on the most ...
I want I can’t already, in short! Chocolate just plunged me into complete delight !!!
Crochet
Quote: Elena_Kamch
They do not eat with us

Lenochka, in my family, only my mother really appreciates and respects cakes, my daughter and husband can taste for the sake of respect for me ...

I bake, and I distribute most of it) ...

But from croutons from cakes none of mine refuses, just have time to dry ...

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