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00:00:06

dear friends, I welcome you to the channel,

00:00:08

recipes at Vanya’s, I’m very glad that you are

00:00:10

visiting me today and I want

00:00:11

to share how I prepare traditional

00:00:13

baking for Easter. Easter cakes

00:00:15

turn out very tasty, aromatic, do not go stale for a long time,

00:00:18

ideal proportions, I

00:00:19

assured you, friends, everything will work out

00:00:45

Easter cakes according to this recipe are very tasty Let's prepare even if you are preparing Easter Richie for the first time you will definitely succeed so for a delicious recipe I take half a glass of water water temperature is about 38-40 a little warm measuring cup I have 250 ml and then measure dry yeast Easter Easter cakes this

00:00:47

recipe is really worth making

00:00:49

Friends, you will want to cook because

00:00:51

everything is done very simply without a

00:00:53

mixer without complex kneading of the dough now

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I mixed everything I leave for 10 minutes

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so that the yeast activates and then

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prepare the recipe four eggs I took it out of

00:01:02

the refrigerator about half an hour ago and

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break it into a large bowl Take eggs with

00:01:07

bright

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yolks to make the dough even more beautiful,

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of course it will work with absolutely any, I

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first broke two eggs into one bowl and

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I use two yolks for the dough, in total for the

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dough recipe I use two whole eggs

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and two yolks 70 g of butter

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must be melted, you can do either

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in a saucepan or in the microwave, whichever is

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more convenient for you, I will make

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microwaves by volume, this is 1/3 cup the

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main oil should not be too

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hot when you add it to the

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dough, the yeast has already been activated, it

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took me about 10 minutes, of course it all

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depends on the temperature in the room If it

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may be too warm and

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it will happen in 5 minutes. But the main thing is to make sure that

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a cap has formed, which means the yeast

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is active and you can continue cooking. As

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you can see, absolutely everything is not difficult. Half a

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teaspoon with I don’t use a large one this

00:02:03

time if you have not yet subscribed to the channel

00:02:05

recipes for Vanya’s guests, be sure to

00:02:07

Subscribe is not difficult for you, but I will be

00:02:09

very pleased and you will not miss

00:02:11

new recipes tremors look beautiful

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activated very

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aromatic for baking I always recommend

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sifting the flour so that it is enriched with

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oxygen I take 450

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g on the package with my flour it says 4 g of

00:02:30

protein for every 30 g of flour because

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the flour can be different I bought the most ordinary one,

00:02:37

followed by the egg

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mixture, sugar in the recipe, I added

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only one tablespoon, I also use

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100 g of honey, these Easters don’t turn out

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too sweet They are very

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tasty, balanced in

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taste, the next ingredient in this dough is

00:03:05

melted butter not

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too

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hot due to the addition of honey the paskas

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do not go stale for a long time they are very tasty And

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most importantly

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useful look here What kind of dough is

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being made now At this stage I

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mix this whole process it

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took me 5 minutes VS combined additionally

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take 70 g of flour all I won’t

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use I’ll take that much as long as

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you need Pripyshminskie ones

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absolutely don’t stick to your hands or to

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the table the dough is already very

00:04:04

beautiful so fragrant and

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rich Imagine what

00:04:09

delicious Easter cakes you will get from this

00:04:12

recipe, of course it’s correct to say

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Easter cakes and Easter is still a

00:04:17

cottage cheese product But in my family it was

00:04:19

Easter that was most often called That’s what I

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say from childhood, this came from my friends,

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agree, it doesn’t matter how you say it, the

00:04:26

main thing is what’s in your heart.

00:04:29

At this stage of preparation, you get a

00:04:32

soft, smooth dough. Look how

00:04:35

beautiful it is. I form

00:04:39

[music] into a

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ball and grease the bowl with a little

00:04:44

sunflower

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oil. Take a larger bowl, cover it with

00:04:51

either a towel or food pan. film

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The main thing is that when the dough increases in

00:04:56

volume so that it does not touch the

00:04:57

surface and send it to the place

00:05:00

I have next to the oven for about

00:05:03

one hour so that the dough increases in

00:05:05

volume time passes unnoticed during

00:05:08

family affairs the dough increases in

00:05:11

volume Look how beautiful

00:05:13

I already look I take 100 g of raisins

00:05:16

in addition, I didn’t fill them with water, they

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just add dry ones to the dough and

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then collect the dough from the edges inward. With

00:05:30

these movements and leaving for another 15

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minutes so that the

00:05:36

raisins are fixed, I bake the Easter cakes. In paper form,

00:05:39

according to this recipe, you will get three

00:05:41

Easter cakes One larger and two

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smaller ones are 11 cm each, and the big one is 13.5 cm

00:05:49

in diameter, now all that remains is the little thing.

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Divide the dough into molds into a large one. I will

00:05:54

send about half a kilogram. And for the

00:05:56

small ones, 250 g each, of course, friends,

00:06:00

be guided by the size of your molds. Of

00:06:07

course, you can get by without weights,

00:06:09

divide the dough so that it fits

00:06:11

in the mold about 1/3 full.

00:06:14

And when you form these balls,

00:06:16

try to make sure that the raisins are

00:06:18

inside the dough so that there are

00:06:21

practically no raisins on the surface. Because when the

00:06:22

raisins are baked in the oven, they may

00:06:25

burn though I know some people like the

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raisins to be baked in a

00:06:29

paper form; in addition, I don’t

00:06:31

grease them with anything; I’ve already prepared them in these molds

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and practically nothing sticks to them; I

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cover them with cling film or

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you can do it with a towel and leave them

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for another hour in a warm place; of course,

00:06:53

friends, we follow our own in the kitchen, if it’s

00:06:55

cool, maybe you

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’ll have to hold it a little longer. It’s been exactly 1

00:06:59

hour. So the dough has already risen and

00:07:03

now all that’s left to do is put it in the oven to

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bake at

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180° on a medium level, leave room

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for warm air to

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pass through now I’ll bake for 25 minutes

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and cover with nothing I won’t And after 25

00:07:23

minutes I’ll cover it with foil if the top starts to get

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very browned

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5 minutes check for doneness with a wooden

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skewer I’ve had 25 minutes in the oven

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I just unwrapped it I made

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these aluminum caps I cover

00:07:39

the top with them So that it’s not too browned when it’s done the

00:07:46

total cooking time as

00:07:49

I said 35-45 minutes in the end, the

00:07:52

smaller ones I baked for 35 minutes and the larger ones for 40,

00:07:55

of course you need to focus on your

00:07:57

oven, I checked with a wooden skewer

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the dough stopped sticking, it means everything is

00:08:00

ready, look how beautiful,

00:08:03

soft they rise well, I now

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let them cool completely and we will prepare the

00:08:09

glaze glaze I’ll prepare a very

00:08:11

simple delicious one without eggs and gelatin

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Now I’ll take it out of the mold and see what

00:08:17

they look like, how beautiful they are,

00:08:31

of course, for Easter cakes you can

00:08:33

make a glaze based on proteins, those

00:08:36

that are left, take one protein and

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150-200 grams of sugar,

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beat everything well, add lemon juice And I

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today I decided to make a glaze without eggs

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for an amazing glaze I take 140 g of

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powdered sugar it turns out a very delicate

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glaze it doesn’t

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burst one tablespoon of

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butter at room

00:09:00

temperature you can mix everything either with a

00:09:02

whisk or a mixer I’ll do everything

00:09:04

just with a whisk at first a little

00:09:14

mixed

00:09:16

cream a lot of milk you won’t need

00:09:18

about maximum four tablespoons,

00:09:21

better do one at a time and

00:09:24

mix the version of this glaze I

00:09:26

like that there are no raw eggs in it,

00:09:28

you can give it to

00:09:30

children without any problems, it tastes creamy and

00:09:33

goes well with rich pastries,

00:09:35

now I added two tablespoons And

00:09:37

carefully add a little more and

00:09:40

gradually mix better

00:09:43

add less than

00:09:45

more to prepare this glaze it will

00:09:48

really only take you one

00:09:50

minute this is such an amazing

00:09:53

recipe easy to apply glaze without eggs glaze

00:10:01

without any problems enough to

00:10:03

decorate three little bees

00:10:26

decorate as

00:10:28

you

00:10:32

like In the end, friends, I got

00:10:35

this result, look how

00:10:38

beautiful the glaze hardens quickly and it

00:10:41

won’t fall off when

00:10:47

cutting, and let me show you, friends, What a

00:10:50

beauty it

00:10:52

turned out, so tender, of

00:11:19

course, friends, I want to show how

00:11:21

big it turned out, they are so tender and

00:11:24

soft the glaze is amazing, look, it

00:11:29

doesn’t

00:11:37

crumble, it’s not in vain that my friends, I

00:11:40

’m showing everything exactly so that you can prepare

00:11:42

Easter cakes according to this recipe, write to me in the

00:11:44

comments How it turns out for you I

00:11:46

’ll be happy to wait for your feedback,

00:11:48

write more comments, I’m

00:11:49

happy to read everything And most importantly, I wish you

00:11:51

all the best stay with

00:11:53

me write more comments

00:11:55

see you soon

00:11:58

bye L

Description:

Всем привет! Как приготовить пасхальный кулич, рецепт кулича на пасху, глазурь для кулича, сколько раз должно подходить тесто для куличей, сколько по времени нужно печь куличи, каким должен быть настоящий кулич и что входит в состав пасхального кулича, все в одном простом рецепте для Вас друзья! Паски получаются как пух, долго не черствеют, остаются мягкими. Шикарный рецепт глазури без яиц и желатина Вас покорит, глазурь готовится за одну минуту, не лопается и очень вкусная. Я приготовил для вас самый точный и проверенный рецепт теста для куличей, который обеспечит вам идеальное мягкое и ароматное тесто. А еще мы сделаем вместе невероятно вкусную глазурь, которая придаст вашим куличам неповторимый внешний вид и незабываемый вкус! Даже если Вы готовите в первый раз, у Вас все получится после этого выпуска! Формы для куличей я использую одноразовые, диаметром 11 и 13 сантиметров. Кулич в духовке Вам обязательно захочется приготовить. Сезон Пасхи - это время, когда мы собираемся вместе с семьей и близкими, чтобы насладиться вкусом традиционных куличей. Не забудьте подписаться на мой канал для получения еще больше вкусных рецептов и кулинарных секретов Присоединяйтесь к этому каналу, чтобы получить доступ к привилегиям: https://www.youtube.com/channel/UCpXsZ0ntv2szSaG3LzWI6OA/join Телеграмм: https://t.me/KasIvan Instagram: https://www.facebook.com/unsupportedbrowser ❗️Надеюсь этот канал будет полезен для Вас! Рецепт кулича: Мука 450 грамм и 70 грамм для вымешивание теста (может вся не понадобится) Яйцо 2 шт. Желтки 2 шт. Дрожжи сухие 10 грамм Теплая вода 1/2 стакана, (125 мл) температура должен быть 38-40 градусов Сахар 1 столовая ложка Масло сливочное 70 грамм Мед 100 грамм Изюм 100 грамм Соль 1/2 чайная ложка Глазурь для куличей: Сахарная пудра 140 грамм Масло сливочное 1 столовая ложка Молоко 1-3 столовых ложек (добавляем постепенно) Посыпка кондитерская Приветствую вас на кулинарном канале "Рецепты в гостях у Вани ". Меня зовут Иван! Я живу в Канаде🇨🇦 и очень люблю готовить - это канал о вкусной, домашней еде. Цель канала рассказать, передать накопленные знание и опыт в кулинарии, показать интересные рецепты и техники приготовления еды, современные тенденции, также на канале бывают материалы про жизнь в Канаде (цены на продукты, в магазинах, интересные кулинарные блюда, цены на овощных ярмарках). Рассказываю какие интересные специи использовать, чтобы из доступных продуктов приготовить ресторанное блюдо, на домашней кухне. Кулинария это моя стихия и я с удовольствием рад пригласит всех виртуально к себе в гости, так и возникло название для Youtube канала! Спасибо что смотрите "Рецепты в гостях у Вани" и готовите вместе со мной! Приятного всем аппетита! тесто для куличей, кулич домашний, рецепт кулича в духовке, простой рецепт кулича, самому вкусный кулич, самый вкусный кулич, вкусные пасхальные куличи, куличи 2024, сдобное дрожжевое тесто для пасхального кулича рецепт, сдобное тесто для пасхального кулича

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