Kulich is a traditional Easter cake. It is one of the symbols of the Resurrection of Christ.
If you decide to make your own Easter cake, you will need patience. The dough for Easter cakes (necessarily yeast) contains a lot of eggs, sugar, butter or margarine. Easter cakes are decorated with glaze and various confectionery decorative elements. The site team has selected the best icing recipes for you especially for Easter.
Cook Easter cakes for your loved ones. They bring joy to the house and take care of your family.
Protein glaze for Easter cake (Classic version)
Ingredients
Egg white - 1 chilled
Powdered sugar - 200-250 grams
Freshly squeezed lemon juice - 1-2 teaspoons
Cooking method
Beat the protein with a fork until a light foam forms, add half the cooked powdered sugar and mix.
Squeeze out the lemon juice - this will give our glaze a white color. Gradually add the remaining powdered sugar. The icing should be thick enough to not drip off the cake and hold the shape and decorative elements of the decorations.
We cover our cookies. The indicated proportions are enough to cover 2-4 Easter cakes.Try to decorate the cakes right away, as the icing dries pretty quickly. At will, her can be dyed with food coloring.
Icing without eggs for Easter cake
Ingredients
Powdered sugar - 1 glass
Lemon juice - 1 tablespoon
Cooking method
Pour the powder into a small bowl and gradually add the lemon juice. Mix glaze with juice until smooth.
Immediately apply the finished glaze to the slightly cooled cakes.
Chocolate icing for Easter cake
Ingredients
Chocolate white or dark - 100g
Powdered sugar - 150 grams
Potato starch - 1 teaspoon
Butter - 50 grams
cocoa powder 4 tablespoons
Milk - 6-7 tablespoons
Cooking method
Mix the powder with milk and bring to a boil over low heat.
Put in the same chocolate bar and butter. Stir until the chocolate is completely melted.
Now add starch and cocoa. Mix thoroughly until smooth and coat the cake with a slightly cooled icing.
Coffee icing for Easter cake
Ingredients
Sugar - 3o0 grams
Strong black coffee 100g
Cooking method
Pour sugar with strong black coffee and put on a small fire. We are waiting for the complete dissolution of sugar.
Now pour the mass into a cup and beat until it begins to harden. Now quickly grease the tops of the Easter cakes.
Sugar icing for cake
Ingredients
Powdered sugar - 1 glass
Warm water 4 tablespoons
Cooking method
Powder mix with water and put on fire. Constantly stirring, heat up to about 40 ° C. If the mass is thick, you can add a little water, and if liquid - powdered sugar. Apply frosting to cookies immediately after cooking.
Cooking instructions
3 hours + 1 hour Print
1. Dissolve yeast in warm milk, add salt and sugar. Cover and leave to rise for about 20 minutes. Crib How to prepare yeast
2. In a large saucepan, knead the dough, add melted butter, sour cream, powdered sugar, egg yolks, 4 cups flour. Cover with a towel and leave in a warm place for 1 hour. (make sure that the dough does not run away).
Crib How to separate whites from yolks
3. After an hour, upset the dough. Add chocolate, raisins and candied fruits. Mix everything well and leave in a warm place. The dough should rise a second time.
4. Once the dough has risen, you can bake. Fill the molds halfway (as the dough will rise in the oven). Bake for 30-40 minutes at 180C. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.
5. While the Easter cakes are being prepared, beat the whites until peaks form (you can add food coloring). A couple of minutes before readiness, take out the Easter cakes, cover with the resulting meringue and put in the oven for a few minutes.
Lil, hurried forward.
The recipe has undergone minor changes, and most importantly for posterity, the products have acquired a specific weight, and not by eye, glass and finger.
But I like the dough, it is sweet, friable, fragrant, it does not live up to crackers.
Ingredients:
500 ml milk
50 g of fresh yeast (fresh yeast is perfectly stored for a year in a frozen state, let it thaw, the dough is cooked a little longer)
1-kg flour (bakery)
6 medium eggs
200 g butter at room temperature
300 gr sugar
1 tsp vanilla extract (used to be 1/2 tsp vanillin, vanilla pods give black dots).
0.5 tsp salt
400g (raisins, cranberries, peach, pineapple - dried fruits to your taste, do not put nuts)
Process:
1
Soak dried fruits in warm water for 15 minutes, drain.
2
Opara
Heat the milk to a pleasantly warm state, add 1 tbsp. l. sugar will dissolve the yeast. add 2 cups flour. Mix well, cover with a towel and put in a warm place.
3
Separate the yolks from the whites.
Beat egg whites with salt until firm peaks form.
Beat the yolks with sugar and vanilla extract until white.
4
The dough should double in size (about 30 minutes). add to it:
yolks, mix well
soft butter, stir
1 tbsp flour mix
egg whites, mix gently
leftover flour
Knead until the dough is smooth and comes together in a ball and is no longer sticky, but not stiff. Sometimes you need to add a little, no more than 1 cup of flour, but if you take a bakery, then this is not required. The main thing is not to be lazy and knead well. The dough should be like soft chewing gum, stretch, not tear, but be very soft and elastic.
5
Cover with a towel, leave warm for 40 minutes
Add dried fruits
Leave for 30min
6
Not Grease a paper mold with butter. Paper ones do not need to be lubricated. Fill one-third full with batter.
Cover with a towel and leave for 40-50 minutes in a warm place.
7
In a metal bowl at the bottom of the oven, put 0.5 cups of water. This is necessary so that the top does not tear, and the cake is baked from the inside and acquires a thin crispy crust.
Preheat the oven to 100-120g
Bake 10-15min
Raise the temperature to 180g
Bake for about 20 minutes, check for doneness and bake until dry. carefully hot steam!
Glaze
175g. Finely ground sugar (powdered)
6 art. l Water
2 squirrels
1. In a small saucepan, dissolve sugar in water, then boil the syrup.
2. Put the protein in a cup so that you can put it in a water bath, and beat with a mixer until hard peaks (until leaving a pattern).
3. With constant whipping of proteins, pour in a thin stream of hot syrup, and continue to beat until the mass is hard and shiny. Remove from heat and beat further until the mixture cools down.
4. Process the mass immediately after cooking or tightly closed food. put the film in a cold place (but not the refrigerator).
Very thick and tasty, shiny! It usually dries up on the 2nd day and still remains soft inside and does not fall off in pieces. And the biggest plus is no unethical, sticky smudges on the sides.
8
On hot Easter cakes from the bag with a wide round nozzle (or a hole about 0.5 cm) from the middle to the edges, apply meringue in a spiral.
Decorate to your liking.
Photos will be later.
Powdered sugar "Every day" I buy in the stores "Auchan" is not the first year. She helps me a lot. We don’t keep a coffee grinder, so we can’t make powdered sugar on our own. And here, as they say: "just what the doctor ordered!"
Why I choose Powdered Sugar "Every Day":
- Affordable price
- Sufficient volume
- High quality product.
Price in the AUCHAN network: 27 rubles 10 kopecks.
Weight: 250 g.
Packaging and contents
Through a transparent window in a polyethylene package, you can evaluate the quality of grinding, the color and appearance of the powder.
The package is securely sealed. There are no special notches on the package for easy opening, so it is better to use scissors.
Since the package is quite dense, it keeps its shape after opening. But it is better to pour unused powder into a glass jar.
Compound, as befits classic powdered sugar:
Sugar white beet crystalline crushed. May contain traces of egg powder, mustard powder, gluten and milk protein.
I don't know about the traces of milk protein, egg powder and gluten mentioned by the manufacturer ... But I definitely did not find mustard there.
Powder of snow-white color, very gentle and friable. The grinding is fine, I did not come across sugar crystals.
The sweet smell and taste characteristic of sugar are present. Marvelous! Is not it?)))
In the next photo you can see small lumps. They probably appeared due to non-compliance with storage conditions, in particular, high humidity. This pack has been in my house for a few months now. Lumps are easily broken with a simple touch of a spoon.
Shelf life of powdered sugar: 18 months.
As I said, powdered sugar "Every Day" helps me a lot. For example, when you need to decorate freshly baked cupcakes or fruit pies. But, this product is in the greatest demand, undoubtedly, before Easter. What is a holiday without Easter cakes in snow-white glaze?
I bring to your attention proven over the years Easter cake recipe.
For several years now I have been baking the main Easter dish myself - I am getting old. Of all the cakes I have ever tried, this recipe turned out the most delicious. Many years ago, my friend's grandmother baked them, and now we do too. From the list of products given in the quote, a large number of Easter cakes are obtained. We usually divide the resulting dough in half. Then each of us has an average of 5-7 Easter cakes, depending on their size.
Easter cake recipe
- 6 eggs
- 2.5 cups sugar
- 200 g sour cream
- 1 pack of margarine
- 1 liter of milk
- 50 g yeast
- 3-4 kg flour(add as needed when kneading the dough).
Grind eggs with sugar, add sour cream, margarine and a little warm milk. Mix everything with a small portion of flour.
Dissolve yeast separately in warm milk. Add 3 tablespoons of sugar and some flour. Mix and set aside. When the yeast begins to foam, pour it into the previously prepared products. Mix.
Add flour and knead the dough. The dough should not stick to your hands.
After kneading the dough, leave it in a large saucepan for 1.5-2 hours. This dough rises very well. It is necessary to knead it several times when lifting. Fans of Easter cakes with raisins should introduce dried fruit carefully, with wet hands.
We fill paper forms for Easter cakes by about 1/3. We wait for 1-1.5 hours until the dough rises, and put in the oven for 40 minutes at a temperature of 180 degrees.
After the cakes are baked, take them out of the oven and cover with a towel. In the meantime, you can start preparing the glaze.
Classical Easter frosting recipe:
protein of one large egg + 200 g of powder.
In my opinion, this amount of sugar is too much. I usually take 2 medium egg whites and pour a pack of powder (250 g). I beat with a mixer at maximum speed for several minutes. The glaze is very thick.
Lubricate the chilled Easter cakes with it, and decorate them. Leave uncovered for a while until the frosting sets.
Here is a set of products. All foods must be at room temperature.
First, let's prepare the brew. Dissolve the yeast in warm milk, add 1 teaspoon of sugar, add 30 grams of flour and mix everything gently until smooth.
Cover with cling film, put in a warm place for 40 minutes until a yeast cap is doubled in size.
After the dough has increased, melt the butter separately in a bowl. Add warm butter to the bowl.
Separately, in a bowl, mix sugar, cottage cheese, vanillin, salt. Mix all ingredients well.
Add 2 eggs.
Chop cherries and chocolate.
Add to curd mass.
Mix all ingredients well.
Add steam. Combine all ingredients carefully.
Add curd mass to the sifted flour.
Knead the dough. I mixed with a fork. Cover the bowl with cling film or a towel and put in a warm place from 1.5-3 hours. In general, the curd dough rises for a very long time, it took me almost 3 hours.
After 3 hours, the dough has doubled in size.
Punch down the dough well, divide into molds into 2/3 parts. Cover again with a towel or cling film and put in a warm place for 45 minutes. At this time, preheat the oven to 170 degrees. Put the risen dough in the oven for 45 minutes. Readiness to check for a dry stick. Ready cakes to cool.
Preparing a white hat. In a saucepan we combine sugar and water, boil the syrup to 120 degrees or for a test on a soft ball. Prepare ice water ahead of time. Scoop some syrup with a spoon and dip in ice water, try to roll a soft ball. If you succeed, then the syrup is ready.
Beat the white of one egg with a pinch of salt and vanilla.
The syrup is ready.
We begin to beat the protein again, adding hot syrup in a thin stream, whisk without stopping. Pour out all the syrup. Continue whisking for 10 minutes until voids appear on the sides of the bowl. During this time, the mass will increase in volume.
The mass became dense, glossy.
Decorate the top of the cake with the finished meringue.
The meringue keeps its shape perfectly, does not flow.
We decorate with colored sprinkles. I poured a little meringue from a gas burner. And decorated with sugar beads.
Enjoy your meal!!!
