Easter breads made with margarine
Description
The recipe won't take much time. I always bake Easter kuliches with margarine—I personally prefer them over any others. Their undeniable advantage is that they stay fresh and don't go stale for a very long time. Plus, in terms of taste, kuliches made with margarine are in no way inferior to those prepared by traditional methods. I recommend giving it a try. For those interested, here's a simple margarine-based kulich recipe to help you out :)
Instructions
- 1
Step 1
1. In a separate container, melt the margarine, pour in half a liter of cream, half a cup of sunflower oil, sour cream, eight eggs, salt, and sugar (one cup). Warm the mixture until it reaches the temperature of fresh milk, then crumble in the yeast (about the size of a matchbox) and add flour (the consistency should be that of medium-thick pancakes).
- 2
Step 2
2. Prepare the baking mold. Grease it with margarine and coat with flour. Pour flour into the mold and then tap it gently (this will evenly distribute the flour over the mold's sides and bottom). To make the kulich tall, insert parchment paper into the mold, then secure it.
- 3
Step 3
3. Place half of the dough from one bowl onto the board (sprinkle the board with flour beforehand). Knead in the chopped apricots and raisins.
- 4
Step 4
4. Separate pieces of dough as needed and fill the molds one-third full. Let them rise for 30 to 40 minutes. Then place the molds in a preheated oven at 180 degrees for baking (do not brush with egg).
- 5
Step 5
5. For the glaze, beat the egg white into a dry foam and mix in the sugar. When the kulich is baked, place it on a towel, then transfer it to a board. Once cooled, spread the glaze on top.
- 6
Step 6
6. The Easter breads are ready. They can be decorated with colorful sprinkles.