Viennese dough for Easter bread
Description
This is a very simple recipe for Viennese Easter bread dough. Prepare the starter the night before, knead the dough in the morning, and bake the kuliches. These kuliches always turn out perfectly—this has been proven over time. The most important thing is to choose good, fresh, live yeast. This amount of ingredients yields 6 kuliches, each about 500 grams. They take approximately 40–50 minutes to bake, but when baking them for the first time, keep an eye on them, as ovens vary. As soon as the top of the kulich turns golden brown, remove it from the oven. May everything turn out delicious for you, and may your holiday be bright and joyful!
Instructions
- 1
Step 1
Warm the milk so that it is warm but not hot! Dissolve the yeast in it. The yeast should be regular, not dry.
- 2
Step 2
In a bowl, beat the eggs and add sugar to them.
- 3
Step 3
Using a mixer, beat the eggs with sugar until fluffy.
- 4
Step 4
Melt the butter—it should not be hot! Then pour it into the milk and yeast mixture.
- 5
Step 5
Add the eggs beaten with sugar to the same mixture.
- 6
Step 6
Thoroughly mix everything, cover with a towel, and place in a warm spot for 8–10 hours.
- 7
Step 7
By this time, the starter has been fermenting: rising and falling.
- 8
Step 8
Mix the sponge, then add salt and vanilla sugar.
- 9
Step 9
Add the sifted flour.
- 10
Step 10
And add raisins. They should be soaked in advance and then dried.
- 11
Step 11
And we start kneading the dough until it stops sticking to our hands; this will definitely take about 20 minutes. The longer we knead the dough, the tastier it becomes.
- 12
Step 12
Place the dough into molds, filling them one-third full. Don't forget to grease metal molds with butter. Let them rise in a warm place for one and a half to two hours. Then bake in a preheated oven at 180-190 degrees.