Tsarsky kulich with a magical taste, it's a pity that I can't give it a try. I share the recipe of a food technologist

Hello friends! I decided to bake cake according to the recipe of food technologist Yulia Lelikova. I can't say that the recipe is very simple, but the result is worth the time to spend on this masterpiece. Believe it or not, I have not actually baked this before and have not tasted such cake. This is probably why it is called royal.

In the video recipe, everything is clearly told. See if I'm interested in you.

VIDEO RECIPE

Tsar's Easter cake

1. The first blank is saffron tincture. Recipe: 0.5 g of saffron + 20 ml of alcohol or vodka. Infuse saffron for 1 day.
2. Second workpiece - sourdough (enzyme for cake): 60 g of premium flour, + 1.5 g of dry yeast (half a teaspoon), + 100 g of milk at room temperature. Mix everything and leave at room temperature for 12 hours.

• Mix yeast with milk, add leaven and 40 g flour.
• Stir the dough until smooth.
• Leave the dough for two hours at room temperature.
• When the dough is ready, you can knead the dough.

It is advisable to take high-grade strong wheat flour, with a protein content of 10.5% or more.

Add salt, sugar to the flour, mix everything and add eggs, honey, strained saffron tincture and all the dough.

• Stir all the ingredients and add 100 g of soft butter.
• Knead the dough until smooth.

• When the dough is ready, mix the almonds, raisins and cranberries, distribute evenly over the dough, roll up, roll and collect in a lump.

• Leave the dough for two hours, after about an hour, knead it.
• The dough should be warm and good.
• When the dough has come up a second time, it can be molded and baked.

• I got one big cake and 7 small ones.
• Leave them for proofing in a warm place at a temperature of about 32 ° C degrees until they double in volume.

Preheat the oven to 175 ° C.

Bake small cakes for about 20 minutes.

I spent a large Easter cake in the oven for exactly 40 minutes at 170 ° C.

• For the last ten minutes I covered him from above.
• The cake has completely cooled down, the cap is slightly wrinkled.

• No wonder our grandmothers cooled the cakes in pillows on their sides.
• You can decorate the cake with icing and decor.

Poll about Easter cakes, how do you feel about them:

• Option 1 - I really love the oven and do it with pleasure.
• Option 2 - I really like to eat Easter cakes, but I don't like to bake, I prefer to buy.
• Option 3 - I don’t like, I don’t bake, and I don’t understand at all who needs it and why.

I wish you bon appetit and a bright Easter holiday.