Kulichi is prepared by Orthodox people once a year for the great Christian holiday of Easter. In different families there is a recipe for the test: someone puts a spoon on yogurt, adds raisins, cinnamon, and someone prefers to enjoy the citrus flavor and aroma of baking. We offer you an original recipe for cooking delicious cakes at a Viennese dough. Your household will certainly appreciate them.
Recipe for Viennese pastry for Easter cake
Ingredients:
- flour - 6 items;
- milk - 395 ml;
- butter - 345 g;
- sugar - 385 g;
- Egg large - 6 pcs .;
- pressed yeast - 55 g;
- spice;
- raisins are light - to taste.
Preparation
First we need to put the spit: eggs are swollen with sugar and inject melted butter. Milk warm, dissolve yeast in it, pour into the egg mixture and leave for 25 minutes. When the opara rises, throw the pieces of sifted flour and knead the elastic dough with your hands. In the middle of the cooking, we throw rinsed, steamed raisins and spread the dough over the molds. Cover them with a towel and leave for 45 minutes to go. After that, bake cakes from a Viennese yeast dough in a well-heated oven for about 55 minutes, and check for readiness with a skewer.
Cake from Viennese dough on yogurt
Ingredients:
- flour - 335 g;
- kefir - 1,5 items;
- Butter - 185 g;
- food soda - 5 g;
- candied fruits - 205 g;
- sugar - 125 g.
Preparation
To prepare an Easter cake from a Viennese dough, we prepare all the ingredients first. We sift the flour through a sieve, and throw the soda into kefir and insist the mixture for 5 minutes. Butter, melt, dissolve in it granulated sugar and add candied fruits. After that, gently pour kefir mixture and thoroughly mix the mass. Gradually add flour and mix soft dough. We distribute it according to the molds and bake cakes to a ruddy color in a preheated oven, checking the readiness with a wooden skewer. Next, we grease them with a protein glaze and decorate with a powder.
Vienna dough with sour cream for cakes
Ingredients:
For starter:
- milk - 515 ml;
- flour - 105 g;
- sugar - 255 g;
- margarine - 95 g;
- dry yeast - 45 g;
- the egg is large - 7 pcs .;
- vegetable oil - 25 ml.
For the test:
- sour cream - 255 g;
- butter - 65 g;
- sugar - 255 g;
- vanillin - a sachet;
- flour - 2 kg;
- raisins - 265 g.
For glaze:
- egg white - 2 pcs .;
- sugar - 45 g.
Preparation
Milk is warmed up to a warm state, and margarine is melted in a microwave oven. In a deep saucepan mix flour, yeast, sugar and pour all the milk. Thoroughly mix all the ingredients and leave the spoon for 15 minutes. In a separate dish, break the eggs, lightly beat them and pour into the starter. Add melted margarine, vegetable oil, cover with a towel and put it for 4 hours in a warm place. After that, pour in melted butter, put sour cream, sugar and vanillin. Thoroughly mix everything and gradually pour in