Russian Easter cake - Пасхальный кулич
Makes 2 small loaves
Vanilla extract - 1 teasp.
Dry fruits (raisins, apricots, cherry, cranberries)
Milk - 130g
Yeast - 4g
Mix and ferment for 3-4 hrs or until bubbly.
Mix yolks with sugar and vanilla, add remaining yeast . Beat whites until foamy.
Combine preferment with yolk mixture and the rest of flour, mix in egg whites and salt. Knead on second speed adding soft butter. Continue kneading 10-15 min, add dry fruits.
Glaze: 1 egg white beat with 100g confectioners sugar and 1 tbsp lemon juice. Once thick cover he top of the cake. Sprinkle with colored sugar bites.
| 2 loaves, g | Baker’s % | |
| AP Flour | 450 | 100% |
| Milk | 130 | 29% |
| 3 Eggs | 150 | 33.3% |
| Sugar | 150 | 33.3% |
| Yeast | 12 | 2.7% |
| Salt | 8 | 1.8% |
| Butter | 70 | 15.6% |
| Total | 970 | 215.6% |
Vanilla extract - 1 teasp.
Dry fruits (raisins, apricots, cherry, cranberries)
preferment
Flour - 150gMilk - 130g
Yeast - 4g
Mix and ferment for 3-4 hrs or until bubbly.
mixing
Separate egg yolks from whites.Mix yolks with sugar and vanilla, add remaining yeast . Beat whites until foamy.
Combine preferment with yolk mixture and the rest of flour, mix in egg whites and salt. Knead on second speed adding soft butter. Continue kneading 10-15 min, add dry fruits.
fermentation
1 hour, punch down and let rise one more time(1hr).shaping
Divide and shape round balls. Place in a form, usually cylindrical shape (old coffee tin )proofing
50-60 minutes at 30 deg.baking
Bake in a steamed oven at 200°C for 40 minutesDecorating
Allow the cake to cool.Glaze: 1 egg white beat with 100g confectioners sugar and 1 tbsp lemon juice. Once thick cover he top of the cake. Sprinkle with colored sugar bites.
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