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Не КУЛИЧИ, а ЗОЛОТО и без преувеличений! ИХ готовят уже ВСЕ мои подруги. Весь секрет в Особом тесте!

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00:00:01

[music]

00:00:15

hello everyone, today I want to share

00:00:17

my new recipe for very tasty

00:00:19

Easter cakes, they turn out super

00:00:21

soft, very tender, but at the same time

00:00:24

as heavy as they should be in

00:00:26

cakes, they don’t go stale for a long time and remain

00:00:29

just as soft, the taste is not lost, all the

00:00:32

ingredients for preparing the dough are

00:00:34

a must should be at room

00:00:36

temperature on the eve in the evening or

00:00:39

a few hours before preparing the dough

00:00:41

you need to prepare additives I take

00:00:43

raisins, cranberries and candied fruits in equal proportions,

00:00:46

only 200 g add 30 g of rum And

00:00:53

stir periodically, also instead of alcohol you can

00:00:55

use orange juice so that there

00:00:58

are no surprises later

00:01:00

prepare the dough and check the

00:01:01

performance of the yeast. We combine 150

00:01:04

g of warm milk, a couple of teaspoons of

00:01:08

sugar from the total amount and 35 g of

00:01:11

fresh yeast, you can

00:01:13

use dry yeast instead, and you will only need

00:01:15

three times less, that is, 12 g. But

00:01:19

still, to make Easter cakes, I

00:01:21

recommend that you find fresh ones trembling, they

00:01:24

always raise the dough better,

00:01:26

mix a little so that the yeast

00:01:28

dissolves and then add a couple of

00:01:31

tablespoons of flour from the total amount until

00:01:34

smooth; it’s not necessary to mix

00:01:36

all the lumps anyway, then they will disperse. You

00:01:38

see, the whole mass is already starting

00:01:41

to bubble, which means the yeast is good, but

00:01:44

I’ll still leave it the dough for a while to

00:01:46

show how it should rise from above

00:01:49

be sure

00:01:50

to cover here I have two medium eggs

00:01:53

and two yolks I add 2/3 teaspoon of

00:01:57

salt the remaining sugar in total I take 200 g

00:02:01

and a teaspoon of vanilla sugar for

00:02:03

flavor You can also take a pinch of

00:02:06

vanillin Beat with a mixer a few

00:02:08

minutes until lighter and fluffier like a

00:02:11

sponge cake, you won’t need to beat it for

00:02:13

4-5 minutes, the sugar should

00:02:17

dissolve a little, I want to remind you that

00:02:19

I always leave the exact list of all products

00:02:22

in the description under the video and at the end of each

00:02:25

video, by the way, the whites will not disappear anywhere,

00:02:28

we will use them for icing It

00:02:31

took me literally 5 minutes while I

00:02:33

was beating the eggs and look how well

00:02:36

the dough has increased; it is very airy and

00:02:39

riddled with air bubbles, which means the

00:02:41

shaking is good and you can continue

00:02:43

kneading the dough; if you don’t have the whole mass

00:02:46

powdered, then the yeast is bad and there is no

00:02:48

point in continuing to knead the dough, you need to go

00:02:51

to store and buy

00:02:52

new ones here we add one

00:02:55

tablespoon of honey so that the cakes

00:02:57

stay fresh longer, or you can take one

00:03:00

tablespoon of strong alcohol 150 g of

00:03:03

sour cream to make the cakes more

00:03:07

moist and also beaten

00:03:10

eggs, if desired, you can grate the zest of

00:03:13

one orange the cakes will turn out more

00:03:16

fragrant and yellowish too instead of

00:03:18

orange, you can grate the zest with lemon

00:03:21

or use some other

00:03:22

flavoring, you can limit yourself to just

00:03:25

vanilla, well, in recent years I’ve

00:03:27

always added orange zest to

00:03:30

I really

00:03:31

like it, pour in 100 g of

00:03:33

melted butter and

00:03:37

mix everything well using a

00:03:40

mixer further Gradually

00:03:44

add the dough as long as possible. I'm

00:03:48

already mixing on the table, but I'll

00:03:51

say right away that this dough

00:03:54

comes together very quickly into one homogeneous lump and you

00:03:56

don't need to knead it for a long time.

00:03:58

Of course, any yeast dough

00:04:00

can be kneaded either manually or

00:04:02

using a mixer. If you have a

00:04:04

planetary mixer please knead it some more I

00:04:08

recommend that you try the very tasty

00:04:10

and beautiful Kraffin Easter cakes, I showed you

00:04:13

several options for fillings and they

00:04:15

turn out just super I’ll leave a link

00:04:18

in the description under the

00:04:20

video when it’s no longer convenient to mix with a mixer

00:04:27

they sprinkle all the flour at once in case you

00:04:30

can’t add it You need to import it in parts

00:04:33

you may need a little more

00:04:35

or a little less flour I usually

00:04:38

use exactly 700 g the dough should

00:04:41

be very soft and homogeneous and

00:04:44

not stick to

00:04:45

your hands, I chose very

00:04:47

good proportions so the dough comes together into one

00:04:50

homogeneous lump in just a few

00:04:52

minutes, you don’t need to put in a

00:04:54

lot of effort, everything is kneaded

00:04:56

really well simply and quickly in

00:04:59

literally a few minutes and you get

00:05:01

such a beautiful, homogeneous,

00:05:08

soft and

00:05:10

pleasant now add 50 g of

00:05:13

odorless vegetable oil and also

00:05:18

intervene that this is very difficult but

00:05:21

literally 2 minutes will pass and the dough

00:05:23

will become even more pleasant soft and not

00:05:26

linum to your hands everything is literally on a few

00:05:30

minutes and see what the result is. The result is a

00:05:32

wonderful

00:05:34

dough, just like a

00:05:37

living one, then you need to leave the dough to

00:05:40

proof, you can cover it on top and

00:05:42

put it in the refrigerator the next morning,

00:05:45

take it out of the refrigerator, mix in

00:05:47

dried fruits, and then according to the recipe, I will

00:05:50

leave it for asking in a warm

00:05:53

place I roll the dough into a ball,

00:05:56

put it in a bowl greased with

00:05:57

odorless vegetable oil and

00:05:59

put it in a warm place, it should

00:06:02

increase at least two to three times. I

00:06:05

warm up a little to

00:06:07

35°, then turn it off and put the bowl with the

00:06:10

dough there in such conditions, it fits very well

00:06:13

and quickly It

00:06:15

took me an hour and a half and

00:06:18

look how perfectly the dough came out so

00:06:21

that the Easter cakes turn out even

00:06:23

softer and tasty, you can let it go limp

00:06:26

one more time if you don’t have time,

00:06:29

you can immediately stir in the dried fruits and

00:06:31

lay out the dough in the

00:06:34

molds, knead the whole dough thoroughly

00:06:36

to release all the air,

00:06:39

roll it again, cover it and I leave it to

00:06:42

rise one more

00:06:44

time; by the way, after kneading, it comes up even

00:06:48

faster. Another hour has passed and the

00:06:52

dough has again increased perfectly in

00:06:54

[music]

00:06:55

size, see How airy it is

00:07:00

again,

00:07:06

knead a little because the dough does not stick to your

00:07:09

hands for convenience. You can

00:07:12

stretch the dried fruits a little for me completely

00:07:14

absorbed all the liquid, so I boldly

00:07:17

put them on the dough and

00:07:19

mix in. There is still a small

00:07:22

amount of alcohol or juice left, you can

00:07:24

drain it or just add a little

00:07:27

flour, carefully distribute the entire

00:07:30

volume according to my proportions, it turns out 1

00:07:33

kg and 780 g of dough, today I will prepare

00:07:37

six Easter cakes approximately I divide the

00:07:41

dough into six parts of 300 g each, but in order for all the Easter

00:07:44

cakes to turn out the same, it is better

00:07:46

to measure them on a scale. Today I use

00:07:49

paper molds with a diameter of 9 cm and a

00:07:52

height of also 9

00:07:54

cm. Each piece of dough is well

00:07:58

crushed into a ball

00:08:00

and put into the

00:08:02

mold. Try to ensure that there are no

00:08:04

dried fruits on top then the dough will not form. will

00:08:06

tear and the top will turn out smooth.

00:08:09

But if you decorate with glaze, this is

00:08:11

not

00:08:13

important. Of course, you can make the

00:08:15

cakes larger or, on the contrary,

00:08:17

smaller, it will differ. Only the

00:08:20

baking time at the end once again press

00:08:23

each piece well so that they rise

00:08:26

evenly, cover again on top and

00:08:28

let them rise. grow

00:08:32

at least

00:08:34

twice, it took me one hour and the cakes have

00:08:37

grown very well, of course, the

00:08:40

proofing time will depend on many

00:08:41

conditions, this is the quality of the yeast and the

00:08:44

temperature, so you may

00:08:46

need a little more or a little

00:08:48

less time, make sure that the cakes have

00:08:51

also

00:08:53

grown well, bake them in oven

00:08:55

preheated to

00:08:56

170° for approximately 35-40 minutes during

00:09:00

baking, under no circumstances should you

00:09:01

open the oven for the first time, you can

00:09:04

check only after 35 minutes all

00:09:07

recipes on my channel in top-bottom mode

00:09:09

without

00:09:11

convection, of course, before removing

00:09:13

from the oven you need to check the readiness of the

00:09:16

skewer in in the center it should come out

00:09:18

completely dry and clean, the cakes

00:09:21

turn out super soft and tender.

00:09:24

Therefore, in order for them to keep their

00:09:26

shape well, I recommend transferring them to a

00:09:28

tank to cool on the table, laying a

00:09:31

blanket on top with a towel to make a

00:09:34

Soft pillow like this, and then

00:09:37

shifting all

00:09:39

the cakes from time to time.

00:09:41

I turn them over so that the barrel does not get squeezed out

00:09:44

and just while they are cooling, you can

00:09:47

prepare the glaze. Today I will

00:09:50

prepare the most ordinary protein glaze

00:09:52

from our childhood.

00:10:05

regular meringue,

00:10:08

first beat a little egg white, then

00:10:11

add lemon juice and

00:10:14

beat until thick

00:10:16

to make it more interesting,

00:10:19

today I decided to add a little poppy seed.

00:10:22

You can also

00:10:23

color the cakes with just a little

00:10:25

subspinatum. Of course,

00:10:29

if you cook in advance,

00:10:31

it’s better not to remove the paper molds;

00:10:33

this will preserve the cakes even longer

00:10:35

your

00:10:37

freshness, look how beautiful it is and the

00:10:40

bottom is golden and the top and sides

00:10:44

cover the Easter cake with glaze and decorate it to

00:10:47

your liking, you can use

00:10:49

various meringues, sprinkles whatever you

00:10:52

like, the layer of glaze I get is

00:10:55

quite thick. Therefore, so that it

00:10:57

hardens well, we just leave it in the kitchen

00:11:00

on the table for several hours when it

00:11:02

dries well, the cakes can already be

00:11:04

put into a

00:11:06

bag. If you don’t like this glaze,

00:11:09

you can prepare a very cool

00:11:11

glaze with gelatin. I’ve

00:11:13

shared this recipe for a long time; I and

00:11:15

many viewers really like it; it’s prepared

00:11:18

in literally 5 minutes and dries very quickly. I

00:11:20

showed it in my Easter cakes

00:11:23

like my grandmother’s, I’ll leave the link in the

00:11:25

description under the video and By the way, those Easter cakes are

00:11:28

also very tasty

00:11:31

[music]

00:11:48

I recommend it If you also like soft,

00:11:51

moist buttery Easter cakes, then this recipe is

00:11:54

also definitely for you, once again

00:11:56

I’m convinced that the simpler the tastier

00:12:00

everything is the simplest ingredients don’t need to be

00:12:02

kneaded for 20 minutes and you don’t have to worry about wringing your

00:12:05

hands, everything is really very simple,

00:12:07

fast, but it just takes time to

00:12:09

proof the dough, but the cakes themselves

00:12:11

turn out just gorgeous, they are

00:12:14

really very soft, moist,

00:12:17

tender, I can’t say that they are

00:12:19

airy, I would still call them

00:12:22

so heavier and very rich, but

00:12:25

as you can see they are still very

00:12:27

soft and delicate, the aroma is simply

00:12:30

amazing here, and the orange zest and

00:12:33

Vanilla and such a light aroma of Rum from

00:12:36

dried fruits and by the way, dried fruits, I

00:12:38

strongly recommend that you prepare them like this in advance,

00:12:40

then they will turn out even

00:12:42

better juicy and tasty in terms of sweetness,

00:12:45

everything is perfect here, so I would

00:12:47

n’t change anything. Those with a sweet tooth

00:12:50

can of course add more sugar, and

00:12:52

another huge plus is that the cakes

00:12:55

remain fresh and soft for a long time. And if you

00:12:57

then warm them up a little, they will be

00:12:59

exactly the same as right away after baking,

00:13:02

in general, you can talk a lot, but it’s better

00:13:04

right away Cook and try and you will get the

00:13:07

same delicious Easter

00:13:09

cakes so moist nenki soft

00:13:14

fibrous it’s audible that’s how it

00:13:18

should be so moist nenki at the

00:13:20

same time soft sweet heavy but at the

00:13:23

same time airy glaze

00:13:25

turned out cool but he disassembles it right on the layer

00:13:27

Although the dough is generally a little clever

00:13:30

Well, it’s easy to make in general Easy Easter

00:13:33

cakes are probably the simplest ones that were on

00:13:34

my channel, it seems now this is our

00:13:38

Favorite And I wish everyone successful baking and a

00:13:41

Happy Easter

00:13:43

[music]

00:13:55

[music]

Description:

Мягкие, сладкие, влажные! Одним словом - НАСТОЯЩИЕ куличи! Готовятся проще простого! Желаю Светлой Пасхи и приятного аппетита! Авторский рецепт.© #выпечка #пасха2024 #куличи #кулинария #пасха #кчаю #пасхальныйкулич ______________________________________ ✅ Сотрудничество: [email protected] ______________________________________ 🔔 Нажимайте на колокольчик, чтобы не пропустить новые видео. ______________________________________ 🍒 Мой второй канал "Кулинарим с Таней" ➭ https://www.youtube.com/channel/UCW0vtJy0fmLBO8TNIOUAoDg 🌸 Instagram ➭ https://instagram.com/tanja.kulinarim ✔ Добавляйте метку #кулинаримстаней 💙 Мой Telegram ➭ https://t.me/kulinarimstanej 🌸 Делитесь фото в группе ВКонтакте ➭ https://vk.com/kulinarimstanej ______________________________________ 🌿 Краффины ➭ https://youtu.be/WtiqixXApQc 🍒 Куличи "Как у Бабушки" ➭ https://youtu.be/ofC9RkDv4QA 🐰 Пасхальные рецепты ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDydpFneZ5WvbKdglb8aMK0Y ______________________________________ Формы 9*9 см, 6 шт по 300 г Ингредиенты: 150 г молока 200 г сахара 35 г св. дрожжей (12 г сухих) 1 ст.л. мёда, цедра (по жел.) Ваниль, 2/3 ч.л. соли 2 средних яйца + 2 желтка 150 г сметаны 100 г сливочного масла +/- 700 г муки 50 г растительного масла 200 г сухофрукты/цукаты 30 г рома/коньяка/апельсинового сока Глазурь: 2 белка + 150 г сахара/пудры 2 ч.л. лим. сока, мак (по жел.) ______________________________________ Molds 9*9 cm, 6 pcs. each 300 g Ingredients: 150 g milk 200 g sugar 35 g fresh yeast (12 g dry) 1 tbsp. honey, zest (optional) Vanilla, 2/3 tsp. salt 2 medium eggs + 2 yolks 150 g sour cream 100 g butter +/- 700 g flour 50 g vegetable oil 200 g dried fruits/candied fruits 30 g rum/orange juice Glaze: 2 egg whites + 150 g sugar/icing sugar 2 tsp. lemon juice, poppy seeds (optional) 170°C about 35-40 min ______________________________________ 💜 Новые Рецепты ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDxjWERWLIMEzMx0zo4QhVno 🍰 Торты рецепты ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDzZ4o2Y5rEYYqaSa33udl8x 🥛 С Творогом ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDzG921J_tefxwG-FunLDE7w 🥐 Дрожжевое ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDxj1y3ucbbHXSxllmUoNjOx 🥳 На праздник ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDzNX32hofBYJsSN40dMbXnU 🍅 Салаты/закуски ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDzfb3bD8w6ITIczF9_KokRt 🧁 Кексы рецепты ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDwzx6rSU-IUHs1EAd9fWgXa 🍩 Пирожные ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDzChnFXPhLKwY-4nEXeuKbW 🍭 Без выпечки ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDyG3ECt2vhMP9h0LUzof0Oh 🍒 Пироги рецепты ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDw56HU3MCvH-tWU-IQMEBNj 🍨 Десерты ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDysKX8jloY7F1U_nYvPJHOd 🥑 Овощные рецепты ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDxQYEJssuXWMS31YqGS_j4j 🍞 Булочки и Хлеб ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDyymuI6iH6wSItdn2XQ3i4- 🍓 Простые рецепты ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDxZ-dkAbRqyPQOcMWMJZLym 🍕 Несладкая ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDzIJDzLVuCiT87sqIxV7cWg 🥚 Сладкое БЕЗ яиц ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDzMj6Cvb9WyzQkzp6jgtw3A 🍪 Печенье рецепты ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDwuxpDPiVIeCHjjcMPYMlbA 🎂 Сладкая выпечка ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDw6VJjiEVqUoWQlM_WBYEuD 🍀 Постные (веган) ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDx8pXRi6hqr3uqeyljpGcsy 🌸 С овсянкой ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDxbjOE5mjiZFJit7ExSTClr 🍦 Известные ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDytfWzBx7c90x61cRgVlbIl 🌭 На перекус ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDxznOKT24zwTDC_v2-Veiok

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