The most delicious yeast dough for kulich is made with milk and butter. This is ideal, especially if you will be using fresh yeast over dry yeast. It grows literally two to three times in an hour!
Many culinary experts recommend using a large number of chicken eggs, up to 15 pieces, but it is not necessary to do this, since the protein plays the role of "cement" during baking and does not allow the baking to rise high. The more chicken proteins in the dough, the less fluffy it will turn out, since the yeast will not be able to activate after kneading with the addition of fat and eggs. That is why only chicken yolks are present in many recipes.
It should be remembered that the rich yeast dough must grow at least three times: dough, after kneading with additives and directly in the molds before baking. Skip at least one moment - when baking, the cakes will burst and take on a fancy shape.
Vilkin. Pro is uniqueculinary community. Here you will always find proven recipes for every taste.
Ingredients:
Wheat flour - 500 g
Milk - 200 ml
Chicken eggs - 3 pcs. (1 egg +2 yolks)
Sugar - 100 g
Salt - 3 pinches
Fresh yeast - 30 g
Butter - 100 g
Vanillin - 2 pinches
How to cook:
Prepare food.
Crumble fresh yeast in a deep bowl. Pour in half the norm of granulated sugar and about 1 tbsp. flour. Mix everything gently.
Heat milk of any fat content in the microwave or in a saucepan, but maximum - up to 35 degrees, in hotter liquid the yeast will simply die.
Pour warm milk into a container with dry ingredients and mix or whisk thoroughly to dissolve all the fresh pressed yeast pieces in the liquid. Cover the container with a towel and leave for 25-30 minutes.
After the specified time, the dough will grow significantly in size. As soon as the bubbles on its surface are blown away and it is “hungry”, it will need to be “fed” with sweets.
To do this, mix melted butter, the rest of the sugar, and salt in a deep bowl. Beat in 1 chicken egg there and lower 2 yolks. Whisk everything thoroughly to dissolve the sugar.
Transfer the yeast dough to this container and stir.
Sift the wheat flour and put it in a bowl. Knead the sticky, not tight dough, soaking your palms in melted butter or vegetable oil.
Cover the cooked yeast cake dough with a towel and let it grow again. This will take about 1 hour, but place the bowl in a warm place.
Once the dough rises, knead it again. Then transfer directly to greased tins for proofing.
Don't use flour on the pastry dough - it must be sticky or the Easter baked goods won't grow out when baked. Add raisins or candied fruits, chopped walnut kernels to it if desired.
If you like the recipe, like it (the author will be very pleased!) And save it in social networks.
All our author's recipes can be found on the website: https://vilkin.pro
Come visit, read, comment, cook and share your results!
All culinary inspiration :)
Your friend and helper, Vilkin!