Moist kulich
Description
Ideally suited for tea and coffee. The moisture and fluffiness of the Easter cakes comes from sour cream, which, thanks to the lactic bacteria, reacts with the yeast and enhances its action. Overall, there is nothing complicated about making such baked goods. Instead of raisins, candied fruit, prunes, dried apricots, dried cherries, sweet cherries and cranberries will do. Bake the cakes with love and a good mood, everything will turn out! And a happy Easter to you Easter
Instructions
- 1
Step 1
Prepare the ingredients for making kulich.
- 2
Step 2
Pour warm milk into a bowl, add the yeast and a tablespoon of sugar. Stir and let stand for 15–20 minutes so the yeast activates and becomes foamy.
- 3
Step 3
Pour the melted butter into another deep bowl.
- 4
Step 4
Add salt, the remaining sugar, and vanilla sugar.
- 5
Step 5
Crack the eggs into this bowl.
- 6
Step 6
Add sour cream.
- 7
Step 7
Mix all these ingredients.
- 8
Step 8
Pour in the milk with the yeast and stir again.
- 9
Step 9
Add sifted flour.
- 10
Step 10
Knead a sufficiently thick, but not stiff, dough. Cover with a towel and place in a warm spot for an hour to an hour and a half.
- 11
Step 11
When the dough has risen, add the raisins, which you should wash and dry beforehand. Mix the dough with the raisins.
- 12
Step 12
Distribute the dough into the pans, filling them one third full. Let rise again for 35‑40 minutes.
- 13
Step 13
Bake the kulichs in a preheated oven at 175‑180 °C for 45‑50 minutes.
- 14
Step 14
Cool the finished kulich and glaze them with icing prepared according to your favorite recipe. Decorate with confectionery sprinkles.