Easter Bread by Alexander Seleznev

Description

An unchanging symbol of Easter celebration is the Easter kulich. It is made from yeast dough, so it's important to maintain the proper temperature, avoid drafts, and knead the dough correctly. Serve the kulich cooled, decorated with icing and sprinkles. Serve warm or chilled. Perfect with tea.

Instructions

1. 1

   Step 1

   First, make the starter: warm the milk to 50 degrees, dissolve the yeast, 1 tablespoon of sugar, and 2 tablespoons of flour in it, mix well, and set aside the starter for twenty minutes.

2. 2

   Step 2

   In a separate bowl, mix the eggs with the remaining sugar. Sift in the flour and add it to the eggs, add salt, pour in the sponge starter and brandy, then mix.

3. 3

   Step 3

   After thoroughly mixing the dough, pour in the cream and continue mixing for 10-15 minutes. Cover the dough and let it rest for 60 minutes.

4. 4

   Step 4

   Rinse the raisins and candied fruits in advance, then add them to the dough and mix. Divide the dough into as many portions as you plan to make Easter breads.

5. 5

   Step 5

   Fill the molds one-third full with batter and let them rest for another 60 minutes. Meanwhile, preheat the oven to 180 degrees.

6. 6

   Step 6

   Bake the kuliches for 40 minutes, then remove from the oven, turn onto their side, cover with a towel, and let stand for several minutes.

7. 7

   Step 7

   Place the chicken egg white into the mixer bowl, add powdered sugar and lemon juice, and beat until a homogeneous mixture forms.

8. 8

   Step 8

   Cover the cooled Easter breads with the prepared glaze, then leave until the glaze hardens.