Kulich Tsarsky (almost according to GOST)

Category: Easter
Kitchen: Russian
Kulich Tsarsky (almost according to GOST)

Ingredients

Dough:
Wheat flour VS 75 g
Warm milk (33-35 * С) 150 g
Sugar - sand 25 g
Dry yeast (fresh) 5.5 g (25 g)
Dough:
Opara all
Wheat flour VS 425 g
Sugar - sand 150 g
Salt 5 g
Chicken eggs 3 pcs
Butter 82% m. e. f. 100 g
Vanillin 0.5 g
Saffron + boiling water pinch + 25 ml
Ground cardamom 0.25 g
Lemon zest (grate) 1 tbsp. l.
Raisins 50 gr.
Glaze:
Egg white 1 PC
Powdered sugar 50 g
Lemon juice 2-3 drops

Cooking method

  • Kulich Tsarsky (almost according to GOST)Dough: prepare all ingredients. Heat milk no higher than body temperature. Sift the flour.
  • Kulich Tsarsky (almost according to GOST)Dissolve yeast in warm milk. Add flour and sugar. To stir thoroughly. Cover with plastic wrap and leave in a warm place for 60-90 minutes. As soon as the dough reaches its peak and begins to fall off (see below), it is ready.
  • Kulich Tsarsky (almost according to GOST)While the dough is melting, prepare the rest of the ingredients. Pour a pinch of saffron with boiling water and let it brew. (I, as luck would have it, could not find the saffron. There was a precious bag in the locker, but I disappeared somewhere. I had to get a Turkish one, but this is not at all that. Therefore, I advise you to use real, high-quality saffron. It gives a bright yellow color and a divine aroma. And this morning I found my saffron, and the cakes are already baked ...)
  • Kulich Tsarsky (almost according to GOST)Remove the zest from the lemon with a fine grater.
  • Kulich Tsarsky (almost according to GOST)Wash the raisins. Dry thoroughly, completely removing moisture. Roll in flour (0.5-1 tbsp. L.).
  • Sift the flour.
  • Put the oil out of the refrigerator to warm to room temperature.
  • Kulich Tsarsky (almost according to GOST)Separate the whites from the yolks in a convenient way.
  • Kulich Tsarsky (almost according to GOST)Grind the yolks with the remaining sugar and vanilla white.
  • Kulich Tsarsky (almost according to GOST)Beat the whites into a foam with salt using a mixer. But it is better to beat them just before entering the dough so that the foam does not fall off. Therefore, looking after the dough, prepare a container with proteins and a mixer.
  • Kulich Tsarsky (almost according to GOST)This is how a completely finished dough looks like. On the left you can see that it starts to fall. With this sign, quickly beat the whites with a mixer. It takes 20 seconds.
  • Kulich Tsarsky (almost according to GOST)And so, everything is ready for further preparation. I will knead in a bread maker, but you can knead the dough with your hands.
  • Kulich Tsarsky (almost according to GOST)Transfer the finished dough to the bucket of the bread machine. Add sugar yolks, beaten whites, softened butter, saffron infusion, cardamom and lemon zest. Pour flour on top.
  • Kulich Tsarsky (almost according to GOST)Knead the dough on any program for 10 minutes. It is difficult to knead the dough with your hands, it sticks strongly to your hands. Distance the dough for 1.5 hours, making two kneading steps during this time. I just turn on the bread maker for 10 seconds.
  • Kulich Tsarsky (almost according to GOST)At the end of the proofing, add the raisins. Knead well.
  • Kulich Tsarsky (almost according to GOST)Place the dough from the bucket on a greased table. Divide into pieces of the desired weight. It is more convenient to do this with scrapers.
  • Kulich Tsarsky (almost according to GOST)Divide the dough into forms, filling them in 1/3 part. Cover the molds with plastic wrap or a towel and leave the dough to rise for 40-60-90 minutes until the pieces are doubled.
  • Kulich Tsarsky (almost according to GOST)Bake the cakes in the oven at 180 * C for 35-40 minutes (focus on your oven) until a dry match or the temperature inside the cake is 96 * C.
  • Kulich Tsarsky (almost according to GOST)Cool the finished cakes in molds until warm and only then remove them on the wire rack. Cover with your favorite glaze and garnish with sprinkles.
  • Kulich Tsarsky (almost according to GOST)
  • Delicious Easter cake is obtained with a light lemon note. Practically does not crumble.
  • Kulich Tsarsky (almost according to GOST)
  • Happy Easter!

Note

Why almost according to GOST you ask? Because in GOST the amount of oil is almost twice as much. But no matter how much I baked, strictly following the GOST, well, it’s not tasty for us and that's it. The taste of the butter interrupts both saffron and lemon. Yes, and the dough is very fluid, you can't cope with it in any way. And then I began to experiment. Add flour. The result is a heavy buttery crumb.And again, the taste of butter prevails. And then I reduced the amount of oil and twice at once. A lighter airy crumb began to be obtained. But all the same it is kulichy, genuine. And the lemon began to be felt and the saffron (of course, when using quality saffron). At this point, it was decided to stop the experiments, and write down the recipe in the booklet in this final form. Which I am sharing with you today, dear friends!

mamusi
Ksyushk @ -Plushk @, Ksyusha, thanks, I'm the first on Kulich!)
take away to bookmarks!
Song
Thanks for such a detailed recipe, Ksyusha.
Happy Easter to you! 🔗
Ksyushk @ -Plushk @
Margarita, Anya, thanks a lot for stopping by! Happy Easter to you!
elena32
:) Thank you for such a delicious cake. Happy EASTER
Ksyushk @ -Plushk @
Elena, Thank you! Happy Easter!

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