Mini kulich for Easter
Description
The baking is simple and quick. Mini Easter cakes are a great idea for baking. This shape is especially liked by children, as they resemble the beloved dessert “rum baba”. It’s very easy to make them, I’m sharing the recipe. Serve them warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Add sugar (2 tbsp), salt, and yeast to warm milk, and stir.
- 3
Step 3
Add 2 tbsp flour (from the total amount). Stir to avoid lumps, let the sponge rest for 10–15 minutes so the yeast activates.
- 4
Step 4
Crack 2 eggs into a bowl and whisk.
- 5
Step 5
Add vanilla sugar to the sifted flour.
- 6
Step 6
Add the beaten eggs, stir in the flour to the starter, and knead the dough.
- 7
Step 7
Add the softened butter to the dough, and beat it well again with a mixer until smooth.
- 8
Step 8
Cover the dough with plastic wrap and place it in a warm spot to ferment for 1 hour.
- 9
Step 9
Rinse and dry the raisins, then coat them in flour.
- 10
Step 10
Stir the raisins into the dough.
- 11
Step 11
With wet hands, place the dough into the molds, previously greased with butter. Put them to proof for 30-40 minutes.
- 12
Step 12
After the proofing, the dough in the molds increased in volume by about two times.
- 13
Step 13
Bake the mini kulichik at 180 °C for 20–25 minutes. Test for doneness with a wooden toothpick.
- 14
Step 14
Prepare the soaking syrup: dissolve 3 tablespoons of sugar in 150 ml of water, add cognac, and let it cool slightly.
- 15
Step 15
Remove the buns from the paper mold.
- 16
Step 16
Dip the buns all over in sugar syrup.
- 17
Step 17
Prepare a sugar glaze using 100 g of powdered sugar and 2 tablespoons of lemon juice. If the glaze is too runny, add more powdered sugar, and vice versa. Using a spoon or brush, apply the glaze to the surface of the buns and decorate with sugar sprinkles.
- 18
Step 18
Mini Easter cakes turned out decorative and appetizing. I'm sure that such pastries will be to everyone's taste!