Icing for kulich that doesn’t crumble
Description
Baked goods are prepared simply and quickly. I have been using the glaze recipe that doesn’t crumble for a very long time; for me it is the best. You will find its preparation recipe in the recommendations for the recipe.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In warm milk, at a temperature not exceeding 36 °C, add the yeast, one tablespoon each of sugar and flour from their total amount. Stir until the ingredients dissolve, cover with a napkin, and place in a warm spot to rise for 15 minutes.
- 3
Step 3
While the starter is rising, separate the white and yolk of one egg. Add a pinch of salt to the white.
- 4
Step 4
Beat the egg white with salt and the remaining sugar until stiff peaks form.
- 5
Step 5
Add the egg yolk and melted butter, the butter should not be hot, whisk everything together.
- 6
Step 6
Combine the starter, the egg mixture, sifted flour, vanilla sugar, and knead a dough that should have the consistency of thick sour cream. Cover the dough with a napkin, and place it to ferment in a warm place for 1 hour.
- 7
Step 7
Add candied fruit to the dough.
- 8
Step 8
Stir thoroughly so that the candied fruits are evenly distributed.
- 9
Step 9
Fill the paper molds one third full with dough, diameter 9 cm, height 8.5 cm. About 315 g of dough is needed per mold, cover with a napkin and let it rest for another 30 minutes.
- 10
Step 10
Bake the kulichs in the oven at 180‑200 °C for 35‑40 minutes.
- 11
Step 11
To glaze the kulich, remove them from the molds and cool them on a rack, after which they can be soaked with a brandy soak made from a mixture of water (50 ml), sugar (50 g) and brandy (35–40 ml).
- 12
Step 12
When the kulichs are completely cooled, prepare the glaze; for this, take gelatin, water, powdered sugar, and lemon juice.
- 13
Step 13
Combine 3 grams of gelatin and 15 ml of cold water. Let it stand for 10 minutes.
- 14
Step 14
Sprinkle powdered sugar into the saucepan and add 15 ml of water to it. Heat it almost to a boil, but do not let it boil.
- 15
Step 15
Place the swollen gelatin into the sugar solution, add 5 drops of lemon juice.
- 16
Step 16
Whisk with a mixer until the mixture turns white.
- 17
Step 17
Use a spoon to apply the glaze to the cakes, and sprinkle the sugar topping onto the still-unset glaze.
- 18
Step 18
The glaze sets very well, becoming glossy and shiny.
- 19
Step 19
When cutting, this icing does not crumble and does not stick to the hands. Happy Easter!