Kulich "Tsarsky"

Category: Easter
Kitchen: Russian
Kulich Tsarsky

Ingredients

Flour 500 g
Sugar 150 g
Butter 150 g
Yolk 4 things
Protein 2 pcs
Yeast 30 g
Cream 125 g
Salt 6 g
Vanillin 1 g
Vegetable oil 3 tbsp. l.
Candied fruit 30 g
Raisins 30 g
Almond 16 g

Cooking method

  • The bright day of the Resurrection of the Lord is approaching, otherwise - Easter. One of the central dishes on the Easter table is cake.
  • At its core, this is a very rich yeast cake.
  • And it is this richness that makes this dough very capricious.
  • Weak yeast will not raise such a dough.
  • Draft or shaking will settle the dough. This dough loves warmth and hates drafts!
  • All products shouldn't be cold! Take them out of the refrigerator in advance and bring them from the balcony.
  • Get started baking only in a good mood... Yeast dough in general, and Easter cake in particular, is very sensitive to mood. (Yeast is a living organism after all). Believe it or not, but in a bad mood, quarrel and aggressive music, the dough will not rise!
  • So, the food has been on the table for a long time, put on an apron, smile at the sun and ourselves, turn on pleasant music (if you want) and get started.
  • Steam the washed raisins in advance (half an hour or an hour before kneading) with boiling water. (By the way, the resulting raisin water is very good for the liver, so don't pour it down the sink.)
  • You can knead with your hands and in a dough mixer. If we knead in a dough mixer, then after kneading, knead the dough in a bowl with your hands to transfer your energy to it. The dough loves hands!
  • OPARA

    We make the dough with preliminary proofing of yeast (if you have pressed yeast or saf-moment yeast for baking). If the yeast is dry, then make a dough immediately.
  • Pour yeast into some of the warmed milk and a little, a pinch of sugar and put in a warm place for 20-30 minutes to approach. Here we immediately see the quality of the yeast - good fresh yeast forms a head of foam. If in the end there is no foam, we arrange a second check - we throw them a pinch of flour, if it starts to "foam", then the yeast will do, if not, pour it into the sink and take another yeast.
  • If we kneaded immediately, without dough, the dough would be spoiled, since we would have to add more yeast, which means milk and flour. The proportions of raw materials would change and, moreover, the finished cake would have an unpleasant smell of yeast - after all, there would be a double portion of them! And so, in case of failure, we lose only a little milk.
  • The yeast rose. Pour them into a saucepan (bowl), add some of the sugar, the remaining warm milk, a little flour, knead the dough and put in a warm place to approach.
  • As soon as the dough began to fall off, it is ready.
  • Kulich Tsarsky
  • Standard Dough Ratios (Percentage of Ingredient Weight):
  • Sugar - 5-7%
  • Liquid - 60-70%
  • Yeast - 100%
  • Flour - 35-60% depending on the required density of the dough. Usually until thick sour cream.
  • Capacity and water should be 30-32 ° C
  • PREPARATION OF EGGS AND OIL

    Checking the raisins. It shouldn't be very steamed, otherwise it will fall apart when you interfere with it. If moderately steamed, drain the water.
  • When the dough is about to be “ready” we begin to beat the eggs with sugar (you can separate the yolks, whites separately), then the butter.
  • Knead the test

    Pour beaten eggs (or yolks, if they were beaten separately), salt, sifted flour with vanillin (leave a handful of flour for raisins and candied fruits), whipped butter (margarine) and knead the dough into the finished dough. If the whites were whipped separately, add 1/4 of the total mass of proteins, gently stir in and then add the remaining proteins and gently knead until smooth. Pour in 3 tbsp. l. vegetable oil and knead again.
  • Mix the remaining handful of flour with raisins, candied fruits and nuts and add to the dough.
  • We put it to come up in a warm place for 1-1.5 hours. You can skip the kneading, as it will wrinkle when unfolding into shapes.
  • Kulich Tsarsky
  • CUTTING THE TEST

    Grease the sides of the mold, put baking paper or parchment paper on the bottom (grease the parchment or tracing paper too).
  • We take a piece of the dough that has come up, roll it into a ball and put it in a mold.
  • We fill the form by 1/3 - 1/2 of the volume, then the cake will be airy and light.
  • Thus, we scatter all the dough. We set the fit for 30 minutes (the dough should double).
  • Kulich Tsarsky
  • Kulich Tsarsky
  • Kulich Tsarsky
  • If you make a lot of cakes, then it is advisable to make two kneads with a difference of half an hour or an hour, so that the cakes do not rest, because they are baked for a long time
  • BAKERY PRODUCTS

    We put the matching cakes in the oven at 180 degrees for 30-60 minutes, depending on the size. We check the readiness with a torch. If the cake is still raw, and the crust is already ruddy, then cover the cake with a sheet of paper so that the crust does not burn.
  • We keep the finished cake in the form until it gets cold, then carefully dump it out of the mold. If it has cooled down enough, then we leave it in a standing position, if it is still hot, then we put it on its side, on a pillow, or return it to shape. But if you leave it in the form without removing it until it cools completely, it will easily dry up to the walls.
  • The cooled cake can be poured with sugar, chocolate icing, decorated with multi-colored sprinkles - as your heart desires.
  • Kulich Tsarsky

The dish is designed for

≈ 1000 g

Time for preparing:

3.5 h

Cooking program:

Oven

OlgaGera
Nicely Detail! Inspires!
Thank you
Pimander
OlgaGera, to your health!
francevna
Pimander, took the recipe to bookmarks.
Maybe it will turn out to bake the Tsar's Easter cake.
Easter cakes look very nice
You have large cakes.
How many liters is this test enough for?
There are biolovskiye molds for 1 liter, silicone in four sizes.
lettohka ttt
PimanderWhat are all alright, and beautiful Easter cakes! Thanks for the recipe, and MK! I'm taking it away
Please tell me how many Kulichikov are prescriptions?
Pimander
francevna, thanks for the tip. From this amount, about 1 kg of Easter cake will be obtained. I bake kilogram in a three-liter aluminum pan. For 500 g of Easter cake, 1-1.5 liter forms (pots) are suitable.




lettohka ttt, thanks for the tip. According to this recipe, Easter cakes are per 1 kg. You can make 2 x 500 g or 4 x 250 g as you like.
lettohka ttt
Thank you !
Pimander
If in the description of something it is not clear or not very intelligible - excuse me, I didn’t do it on purpose. Write, I will explain.




francevna, I have (in the photo) Easter cakes 1000, 800, 600, 500, 400 grams. The ones on the top right are just one kilogram. Two upper left and lower right 600-800 grams. A small one on a plate and two small ones just above it and to the left - 400 grams each, the rest - 500 grams.
francevna
Pimander, maybe there is a cutaway photo, I want to look at the crumb.
Pimander
francevna, in the context of no. But the crumb is good, porous. If I don’t forget, I’ll take a photo of the Easter cake in a section this Easter. True, I will not bake a royal one, but also butter with beaten eggs.
And further. Easter cakes, due to the duration of their baking, are best baked in metal molds. I use 🔗.
Pimander
Here's a little Easter cake in the cut (big holes are from raisins).
Kulich Tsarsky
Kulich Tsarsky
posetitell
The royal item was made and deliciously eaten for lunch. Thanks for the recipe, very tasty. Baby said that this is how it is - cake, and not what is in the store.
Pimander
posetitell, to your health! The child is right, the store is pure swindle.

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