Kulich "Pekhorsky"

Category: Special bread
Kulich Pekhorsky

Ingredients

Dough:
pressed yeast 30 g
milk 200 g
wheat flour of the highest grade 200 g
granulated sugar 20 g
First dough:
dough all
milk 200
wheat flour of the highest grade 400 g
yolks 120 g (6 pcs)
granulated sugar 60 g
salt 8 g
Second dough:
first dough all
wheat flour of the highest grade 70-100 g
granulated sugar 80 g
butter 100 g
vanilla 1.5 g
dark raisins 150 g
candied fruit 150 g
cognac 100 g

Cooking method

  • Preparation:
  • Kulich PekhorskyPour brandy over raisins and candied fruits. Let it brew for at least 12 hours.
  • Dough:
  • Kulich PekhorskyGrind yeast with your fingertips, mix with flour.
  • Pour in warm milk, add sugar. Stir until all flour is evenly moistened.
  • Kulich PekhorskyCover the container with dough and leave to ferment at a temperature of 27-28C degrees for 45 minutes.
  • First dough:
  • Kulich PekhorskyAdd warm milk, yolks, flour and sugar to the dough.
  • Kulich PekhorskyAdd salt 7-8 minutes after the start of mixing. Wash for 4-5 minutes.
  • Kulich PekhorskyLeave the dough to ferment for one hour at a temperature of 27-28C degrees.
  • Second dough:
  • Kulich PekhorskyAdd sugar, softened butter and flour to the first dough.
  • Knead a very soft, shiny, silky dough.
  • Kulich PekhorskyDiscard the raisins with candied fruits on a sieve, dry.
  • Kulich PekhorskyRoll in a little flour, add them to the dough.
  • Kulich Pekhorsky
  • Kulich PekhorskyKnead so that the dried fruits are evenly distributed in the dough.
  • Leave the dough to ferment at a temperature of 27-28C degrees for one hour.
  • Kulich PekhorskyPut the finished dough on the table, gently knead.
  • Kulich PekhorskyDivide the dough into molds, filling them one third *.
  • Proofing at a temperature of 28-29C degrees for 60-90 minutes.
  • Put the forms with the dough in a cold oven. Bring the temperature to 200C degrees. After 5 minutes, lower the temperature to 170C and bake until tender.
  • Kulich PekhorskyCool the finished cakes upside down. Decorate as desired.
  • Kulich Pekhorsky

Note

* From this amount of dough, 4 Easter cakes are obtained, with a diameter of 13 cm (approximately 420 grams each). This time I had only large molds, 18 cm in diameter, and baked in them.

gala10
What, Manechka, who is happy about the holiday, drunk for a week? Neither have gone on a walk yet, and have you started preparations for Easter? This is the mistress!
Thanks for the recipe!
Sonadora
Quote: gala10
NG didn’t take a walk yet, and you already started preparations for Easter?
Yeah. In fact, my mother-in-law often bakes cakes and babas for the twelve-year holidays. This is just her recipe, family.
Tumanchik
Manechka! What a handsome man! Straight chuck strings stretch. Does the dough look like Panettone?
Ikra
Sonadora, Manechka! What a handsome man! I correctly discerned that you pierced the cake at the bottom with a stick and hooked it to it when he was resting? I was puzzled how to leave the cake to rest down with a hat.
Tatka1
I never baked Easter cakes. But I want to. I hope to try it in 2017.
Very good recipe, detailed description. I think I should handle
Manechka, but for those who are particularly dull: how do you cool upside down?


Added on Tuesday 13 Dec 2016 09:36 PM

While I was writing and Ikra asked the same thing)
Albina
Manechka, at first I thought what was imagined. But no, such a handsome KULICH. And immediately after Easter I thought. But it’s true, we will not have time to walk NG, and Easter is not far off. Master Class 🔗
suvoyka
Manechka, but how does the cake taste? Sweet, juicy or not too much? He looks handsome, but not a word about taste ...
Sonadora
Irishka, Irina, Tatiana, Albina, Maria, thanks a lot, girls.
I really like this dough. You can bake not only cakes from it, but also simple buns with raisins or candied fruits. In this case, it is better to bake them in the form, in the form of a tear-off pie (saeks), since the dough is very soft and does not hold its shape well without support.

Quote: Tumanchik
Does the dough look like Panettone?
Irish, no, not like. Are you still looking for your panettone?

Quote: Ikra
I was puzzled how to leave the cake to rest down with a hat
Quote: Tatka1
how do you cool upside down?
Irina, Tatiana, yes, pierce the cake with a knitting needle or a wooden skewer about a centimeter from the bottom and "hang" it. Then it does not crumple under its own weight during cooling.
Quote: Tatka1
I never baked Easter cakes. But I want to. I hope to try it in 2017.
There are so many recipes on HP that you will definitely find the most delicious one.

Albina, that's for sure. We will not be in time for one marathon runrelive how the other will begin.

Maria, sweet, fibrous, very soft (crumpled with a knife), weightless.
Tumanchik
Quote: Sonadora
Are you still looking for your panettone?
it is too airy for me. I like it more comfortable.
Sonadora
And fatter, so that the next day it does not turn into a crouton.
Tumanchik
Quote: Sonadora

And fatter, so that the next day it does not turn into a crouton.
aha !! and so that the fibers could be disassembled !!!!
I'm not a glutton ?!
Sonadora
No. Sinister. How now, after dreaming about a delicious bun, pour a glass of cold kefir into yourself?
Tumanchik
Quote: Sonadora
How now, after dreaming about a delicious bun, pour a glass of cold kefir into yourself?
with enthusiasm!
SchuMakher
Man, and Man, indescribable beauty!

Why chill it upside down?

Ikra
Quote: Sonadora
How now, after dreaming about a delicious bun, pour a glass of cold kefir into yourself?
With a piece of cake - it will go great. Just such a sweet couple - mmm!
Albina
Quote: ShuMakher
Why chill it upside down?
Mashun, it's just that it is airy so that it does not come together in an accordion, but has its original shape.
Manechka, hosted
Tancha
Man, why Pekhorsky? I live near the Pekhorka River, we go swimming there, so I'm interested.
Sonadora
SchuMakher, Mash, thanks. I cool it with the bottom up so that it does not sink under its own weight. On the pillow, on the side, no matter how much I tried, they crumple.
Ikra, Irin, if only. I baked it a month and a half ago, and I didn’t reach the whole recipe.
Albina, Thank you!
Tancha, Tatyan, by the name of the village of Pehra (the Pekhorka river flows nearby), from which the mother-in-law comes from.
Ikra
Sonadora, and this is how you came up with "dry" cake, or mother-in-law? Well, whoever it is, it's brilliant! My favorite butter cake Elena Bo often sits down with me, it’s a pity! Now I will cool him down like that. It’s not a recipe you have today, but a treasure trove of every tasty-needed-healthy!
Sonadora
Irin, no, of course, she didn't invent it herself. I read somewhere that panettone is so cooled. Here are just those cakes that are baked without paper forms, I could not hang it like that, the skewers broke the crumb. Perhaps you need to pierce farther from the bottom, or, as Olga-Rada-dms wrote somewhere, insert the skewers cross-to-cross, or, as an option, use triangular skewers.
Fragolina
Sonadora, I really liked the recipe, I will bake. Already soaked candied fruit and raisins in brandy: girl_claping: I have such a question - did you knead the dough in HP? Flour did the HP pretty much? And yet ... such a beautiful glaze: girl_love: How to make? Or is it purchased?
Newbie
Quote: Ikra
My favorite butter cake Elena Bo often sits down with me, it’s a pity! Now I will cool him down like that.

oh, won't the bottom fall off?

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