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Channel: УХ ТЫ,КУХНЯ

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Russian Easter Bread

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кристинаоловянникова

00:00:02

I want to share my favorite

00:00:04

incredibly tasty and simple Easter cake recipe; the Easter cakes

00:00:07

are soft,

00:00:10

fibrous and remain fresh for a very long time;

00:00:12

you can safely cook the chain five

00:00:15

days before Easter; the cake is not dry; incredibly

00:00:19

tasty; I recommend making

00:00:21

this particular recipe; I also don’t use regular

00:00:23

milk, like many, I have my own

00:00:25

trick and thanks to this the cakes

00:00:27

become even tastier, first of all we will

00:00:30

check with you whether the yeast cakes are working for us, it’s a

00:00:33

responsible matter, so I

00:00:35

always recommend doing this, pour out 200

00:00:38

grams of lukewarm milk, spruce warm

00:00:41

I have a secret trick,

00:00:43

let’s call it so I don’t take regular milk,

00:00:46

but baked milk, try making Easter

00:00:48

cake with baked milk and it’s very

00:00:51

tasty, add a packet of dry yeast 11

00:00:55

grams, I have a teaspoon of sugar and

00:00:58

mix everything, I’ll leave it like that for literally

00:01:00

five minutes, when the cap appears, it means

00:01:03

we have good yeast use

00:01:05

if the cap does not appear even after

00:01:08

10-15 minutes, then I recommend

00:01:11

not to use this yeast in principle because

00:01:13

you will not get a good result,

00:01:15

while we will start preparing the dough, break 4 eggs

00:01:18

into a deep bowl, immediately take a

00:01:20

large container where we will knead the dough,

00:01:22

everything is very important the ingredients should be at

00:01:25

room temperature eggs add

00:01:28

a pinch of salt

00:01:29

so good generously

00:01:32

pouring in absolutely all the sugar beat the

00:01:35

eggs until some peaks we don’t need

00:01:37

sugar I only have 200 grams you can

00:01:40

mix everything and there’s

00:01:42

no need for a fork I prefer to

00:01:44

use a mixer once the sugar

00:01:46

has dissolved this is quite enough, if

00:01:49

you wish, you can add vanillin,

00:01:51

look, literally three minutes have passed,

00:01:54

the cap on the yeast appears, all the yeast is

00:01:56

good, pour it over Kate himself, I add

00:02:00

100 grams of sour cream, I have 20 percent,

00:02:03

you can take less fat content, this is 2

00:02:06

tablespoons with a good good slide

00:02:08

100 grams of butter it should

00:02:11

be soft, you can also use margarine

00:02:13

but with butter and of course it will be tastier,

00:02:16

mix everything again with a mixer,

00:02:18

sift the flour and add it to the

00:02:20

dough in parts, now I continue to knead with an

00:02:22

ordinary spoon,

00:02:26

as it has become difficult to knead the dough with a

00:02:28

spoon, I grease my hand with vegetable

00:02:30

oil and continue to knead the dough

00:02:32

with my hands on

00:02:37

the table at fields and flour and continue kneading

00:02:40

on the table, it will be more convenient;

00:02:48

the dough has stopped sticking to our hands;

00:02:50

I kneaded it for about 7 minutes; this is

00:02:53

quite enough; now we roll it

00:02:56

into such a bun; the dough does

00:02:58

not stick to our hands; practically, but

00:03:01

if our hands were not greased with

00:03:02

vegetable oil, then the dough would then it

00:03:05

stuck too much, fill it with flour, it doesn’t

00:03:07

need flour, it took me 800 grams, take

00:03:11

a bowl, grease the

00:03:13

bottom and sides with vegetable oil, here we will have

00:03:16

the dough

00:03:18

on top, the dough will also be a little greased with

00:03:21

vegetable oil, so it won’t

00:03:24

stick to the cling film that we are

00:03:26

using now let's cover the dough, it will rise

00:03:29

for me in just one hour, this will be

00:03:31

enough, I turn on the light in the oven, it

00:03:34

will be warm and the dough will rise much

00:03:37

faster than leaving it on the table. I will have Easter

00:03:39

cakes with raisins, you can

00:03:42

not add them at all, or take any

00:03:43

dried fruits, I have 150 grams pour

00:03:46

boiling water over it and leave it for literally 10

00:03:49

minutes the dough stood for a little over

00:03:52

an hour look how well it came up

00:03:57

now we knead it on

00:04:06

the table I grease it a little with vegetable

00:04:09

oil and put the

00:04:15

raisins here I dried with paper towels

00:04:18

now I’ll add just a little bit of

00:04:21

vegetable oil here too and

00:04:23

mix the raisins distribute more evenly

00:04:26

over the dough dough stretch

00:04:29

the dough is very soft and pleasant

00:04:32

to work with, it doesn’t stick to anyone’s

00:04:34

hands at all the traveler of that

00:04:37

I lay out the raisins

00:04:39

distribute them evenly and just like that

00:04:42

we mix them into the dough you can

00:04:49

directly stretch the dough

00:04:54

bake the cakes I will use molds I have

00:04:57

12 in height centimeters

00:05:01

to bake Easter cakes I will use a mold with a height of

00:05:03

nine centimeters, diameter 12 and in

00:05:06

total I will get 5 cakes

00:05:08

pinch off a piece of dough dough I

00:05:11

put 335 grams in each mold just

00:05:13

costs about 330 take a piece and

00:05:16

just like that right inside we make a bun out of it

00:05:19

I I recommend, let’s

00:05:22

just say, sculpt it a little so that we have a more

00:05:26

perfect circle and put the

00:05:28

dough inside, as it were, if your hands suddenly get sticky,

00:05:31

you can grease them a little with

00:05:34

vegetable oil, it will be more convenient,

00:05:36

now we take the mold and carefully

00:05:39

transfer the

00:05:42

cakes, I transfer them immediately to a baking sheet,

00:05:45

now we leave them for proofing for about

00:05:47

40 minutes, now we have a good

00:05:50

dough and we will bake, but we

00:05:52

definitely need to cover our molds with a

00:05:55

towel, for which time the cakes have

00:06:00

risen very well, now I will

00:06:03

bake them in a well-heated oven

00:06:06

to 180 degrees for about 35 minutes,

00:06:10

the first 20 minutes 25 do not open the oven,

00:06:13

if suddenly then the tops of the Easter cakes

00:06:16

start to burn, then I recommend

00:06:19

covering them with foil and continuing to cook the

00:06:21

Easter cakes are ready, I missed it a little, I have a

00:06:25

new oven, I’m not used to it yet

00:06:27

and a little bit grabbed me

00:06:29

up in the end, the Easter cakes even have seed loops

00:06:32

28 minutes and then after 10 minutes I

00:06:36

lowered the temperature from 180 to 170

00:06:39

degrees, this is a feature of my

00:06:41

oven, everyone will have a little

00:06:43

different approach to their oven from Wednesday

00:06:46

and you need to make friends, agree with me

00:06:49

before, but overall the cakes turned out great,

00:06:52

fluffy, look everything great

00:06:55

I leave the cakes to cool on towels, just like that, I do

00:06:58

n’t turn them over on the tanks, you can

00:07:01

also leave them to cool on a wire rack

00:07:04

if you have one. I cooked the cakes in the

00:07:07

evening, it’s already the next morning.

00:07:10

By the way, I store the cakes in a saucepan with the

00:07:13

lid closed and they retain their

00:07:16

freshness. for quite a long time, if you did

00:07:18

n’t know about this, I recommend let’s do it

00:07:20

now, I probably won’t

00:07:24

take off

00:07:25

the packaging for everyone, take part, well, look at the

00:07:28

excellent Easter cake, this is what it looks like the very

00:07:31

next day, and as I said,

00:07:34

usually people are somehow limited, only

00:07:37

now they’ve prepared it fresh and that’s it, but

00:07:40

a lot of time has already passed for me, so

00:07:44

I’ll show you to call and

00:07:47

now let’s prepare the glaze, the glaze is

00:07:50

very good, I like it, take half a

00:07:52

teaspoon of instant gelatin,

00:07:55

add a tablespoon of water,

00:07:59

mix and wish them to absorb all the water,

00:08:02

saucepan add 100 grams of sugar, I

00:08:06

know that many people don’t really like

00:08:08

gelatin glaze because they do

00:08:10

n’t feel the smell of gelatin,

00:08:14

so let’s say I recommend that for

00:08:16

such people add a little vanillin

00:08:19

and you won’t feel any animal smell. I

00:08:22

add 3

00:08:24

tablespoons of water and a

00:08:28

teaspoon of lemon juice to the sugar.

00:08:31

the water has been absorbed by the gelatin, add it again,

00:08:36

mix it again, bring the syrup to a boil,

00:08:38

stirring constantly, boil this

00:08:41

sugar syrup, you don’t need to bring it to a boil

00:08:43

immediately, turn it off, we need to

00:08:46

ensure that all the sugar

00:08:48

dissolves,

00:08:52

beat with a mixer, but you do

00:08:55

n’t need to beat it very thickly, otherwise it will be difficult to

00:08:57

apply glaze to the cake glaze I

00:09:00

beat it for about three minutes, apply the

00:09:03

glaze, heat it up,

00:09:09

decorate

00:09:16

our friends, I boldly want

00:09:18

to recommend you this Easter cake recipe, they

00:09:21

stay fresh for a very long time, store

00:09:24

them in a saucepan on the bottom, put a

00:09:26

towel on top of the cake and then everything

00:09:28

will be great, incredibly delicious taste, not

00:09:31

Easter cakes, I haven’t yet I ate in advance, I

00:09:33

congratulate you on Happy

00:09:35

Easter, I wish you a good mood and

00:09:38

all the best, subscribe to

00:09:40

my channel, I'm waiting for your comments, see you

00:09:42

in the next video bye

Description:

Кулич невероятно вкусный получается. Пышные, не сухой, тесто волокнистое, есть одно удовольствие. Кулич на Пасху по этому рецепту приготовьте, не разочаруетесь. + в видео ещё рецепт хорошей глазури. Тесто для кулича очень хорошее. ✅ Рецепт Кулича - выход 5 штук. Формы 9Х12 см. Мука - 800 г Дрожжи сухие - 11 г Молоко топленое - 200 г Яйца - 4 шт. Сметана - 100 г Сливочное масло - 100 г Сахар - 200 г Ванилин - по желанию. Изюм, сухофрукты, цукаты (по желанию) - 150 г ✅ Рецепт Глазури для куличей Желатин - 0,5 ч.л. + вода 1 ст.л. Сахар - 100 г + вода 3 ст.л. Лимонный сок - 1 ч.л. Ванилин - по вкусу. Глазурь для кулича за 1 минуту - https://www.youtube.com/watch?v=GhYbp1cPOSc&t Глазурь, как зефир - https://www.youtube.com/watch?v=Dwoo3ZcJFk4&t Классическая белковая глазурь - https://www.youtube.com/watch?v=G6nn5A0A3CA Самый быстрый кулич без дрожжей - https://www.youtube.com/watch?v=h6SBdvVDFuU Подпишитесь тут 👇, чтобы меня не потерять! ▶️ ЯндексДзен - https://dzen.ru/kulinarniymix ▶️ Вконтакте - https://vk.com/kulinarniymix ▶️ Телеграм - https://t.me/kris_oli ▶️ Одноклассники - https://ok.ru/kulinarniymix ▶️ Rutube - https://rutube.ru/channel/23607466/ По сотрудничеству - [email protected]

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