Easter kulich dough

Description

Homemade baked goods for tea. The dough should not be too runny or too thick. When you cut it with a knife, it should not stick. Knead the dough until it no longer sticks to your hands or the table. The dough must rise exactly three times. To ensure even rising in the oven, insert a wooden stick into the center of the dough before baking and place a container of water at the very bottom of the oven. The baked goods are ready. Serve at the table.

Instructions

1. 1

   Step 1

   For the sponge, add yeast and a spoonful of sugar to milk warmed to 40 degrees, stir until dissolved. Sift 500 grams of flour, mix well, and let rise in a warm place for 3–4 hours.

2. 2

   Step 2

   When the sponge rises and starts to settle, add the remaining sifted flour, salt, melted butter, and milk.

3. 3

   Step 3

   Beat the eggs with a whisk, add sugar and dissolve it completely. Mix in the cardamom. Then add to the dough.

4. 4

   Step 4

   Knead the dough with candied fruits and raisins, then place it again in a warm spot to rise until tripled in volume.

5. 5

   Step 5

   Once again knead the dough and place one third of its volume into molds greased with butter and sprinkled with breadcrumbs.

6. 6

   Step 6

   Place the pans with dough in a warm place for the third rise. Then brush with egg, sprinkle with candied fruit and almonds. Bake at 200 degrees until done.