An old family recipe! The best Easter cakes!

Hello, my dear friends! Today I'm going to show you a recipe for Easter breads. This baked good is present at all our celebrations, at Easter, I mean, and we all bake it. Every family has its own recipe. my old recipe. And today I'm going to introduce you to my mother's recipe. This recipe is many, many years old, it always turns out perfectly, and the kulichs made according to this recipe They turn out superb. This recipe will always come in handy for you, my dear friends. Even just for yeast sweet buns, this recipe is superb. The buns turn out exactly as they should. They are neither heavy nor airy, and There's no need to knead the dough. It all comes together very quickly and very easily. Everyone will succeed, even those who have never done it in their entire lives. I made yeast dough and am afraid to get involved with it. Well then, my dear friends, let's get started. Today's the first recipe from the Easter baking series. These are the buns we'll have today, my dears. The dough is excellent. It turns out delicious, fibrous and stays fresh for a long time. Let's start with the yeast. For the yeast, we will need 2 tablespoons of flour, Place in a small dish. Add here 2 tablespoons of sugar and 20 grams of yeast. The yeast I have today is dry and high-speed. Mix everything thoroughly and Adding water. I have 100 milliliters of warm water. We mix everything thoroughly and set it aside. I don't cover it with a cloth. This is necessary so that our yeast can start working, so to speak. They came alive. Let's get started with the test. For the test, we'll need 5 yolks and 3 egg whites. I'm leaving 2 egg whites for the glaze. 350 grams of sugar. If you prefer your kuliches a bit stronger, add 50 grams more and mix everything thoroughly. Today I'm showing you a recipe for Easter buns that are made without a mixer and without kneading. The long kneading results in very, very delicious dough. I also add vanilla or vanilla sugar and salt here. I keep mixing all of this thoroughly. Calyx Adding milk. Our milk is hot. 350 milliliters of hot milk. It mixes with the eggs and becomes exactly the temperature we will need. Warm. I'm adding this here as well Yeast. The yeast has already risen. All the dough, while we're working with it, must be warm in our hands. It should not be cold. Here I have sifted flour. Exactly 1 kilogram 200 grams of sifted flour. The dough requires approximately 1 kilogram or 1 kilogram plus 50 grams, but no more. I keep preparing more and more flour in advance, getting it ready ahead of time, so that I'll definitely have all the flour ready and right at hand. My flour isn't strong; it's ordinary flour. If you're making kulich with strong flour, you'll need less flour. Now you'll just have to mix in the flour by hand. It's impossible with a whisk. The dough isn't turning out good. You see, we don't knead it. We simply mix the flour. Mix into the dough. Here I have some butter. The oil and eggs should be at room temperature. My oil is soft. If you didn't take the butter out in advance, just heat it slightly in the microwave. 150 grams of butter. You can use margarine instead. And again, with the same motions, as you can see, The ones that are mixing, we are mixing this oil. We are this oil. We're stirring, so to speak, into the dough. I'm gathering from the edge All the dough. I won't transfer it to another container. I'll let the dough rise right here. And again, just like this, we mix it all together. It is precisely this that will give our kuliches their fibrous texture. Cover with a lid or a towel and leave in a warm place. literally for one and a half to two hours. I have this much flour left. I weighed it. I have exactly 150 grams here. So, in our dough, we used 1 kilogram plus 50 grams of flour. While the dough is rising, let's attend to the raisins or other fillings. Everything you'd like to put into the kuliches today At this stage, I need to prepare it. I just have raisins here. I've washed them, scalded them with boiling water, and I'm leaving them to dry in a towel. You can similarly chop dried apricots or any other dried fruits and candied fruits. The dough has risen. It took me exactly one and a half hours. Here I have vegetable oil. For the hands, this is already sufficient. We begin with exactly the same movements, folding, Mix raisins into the dough. We will need all the raisins exactly like this. Knead the dough continuously. This recipe, my dear friends, is very old, and it will always turn out well for you. It simply cannot fail to happen. At this stage, you can even add walnuts to the dough. Whatever you like. The dough sticks to my hands, so I keep wetting my hands in oil. We will need approximately 2 tablespoons of vegetable oil for all of this. Now the dough needs to be left to rise again. Once. The second rise happens much faster. Somewhere within half an hour, the dough has already risen. Today I'm using a silicone mat. I'm lubricating it with vegetable oil. Well, the whole dough pour it out on the table, on the work surface. The dough is very pleasant to work with; it's so easy to handle. It feels almost alive. Look how soft it is. I'm just stretching it out with my hands on the table right now. In this manner. And we turn off. Once again. And the same on the other two sides. Thus, we end up with something like this small one, It's small, rather, but that's just how our little cushion turns out. Divide the dough into four parts. Today I will make three large kulich and two small ones. The large kuliches will be approximately around 700 grams of dough per piece. And small ones at 200 grams. I have paper molds, but if you have metal ones, that would be even better. We used to bake kuliches, remember, in jars from green peas, from fruit compotes ready-made stores. Now there are these paper molds. They are, of course, more convenient, but I still think the kuliches baked in metal pans turned out better. Here I have papers for The bottom one. I cut the parchment ones. My large ones are 15 centimeters in diameter, and the small ones are 6. We spread a piece of dough on the table. Fold and arrange in this manner. Place the mold. We will need to let the dough rise once again in the molds. Any yeast dough, I think, requires a bit of patience, because the dough needs to rise. How many times do we touch it? We need to leave it as many times as we mix it, so that it fits just right again. I do exactly the same. I fill all the molds, both small and large, in the same way. I cover it with a towel and leave it for another about 20 minutes. In 20 minutes Our molds are almost completely filled; the dough has risen almost to the edges. And send them to bake. Our oven should be well preheated to 170 degrees. While our kulichs are baking, let's prepare the glaze. For the glaze, we will need the remaining 2 egg whites and 150 grams of sugar. It will need to be whipped. The dough is cold. Keep the dough in the refrigerator while we prepare the dough. And this is the consistency we get. This is the glaze we have obtained. These are the buns we got. They baked for exactly 45 minutes today. Of course, you can check whether the kulich has baked properly using a wooden skewer. They bake for 45 to 55 minutes. Bake the kuliches on the bottom shelf, second from the bottom. Our oven's heating mode is top and bottom. I decorate the buns with warm glaze. I don't let them cool completely because I like the glaze to drip down just like this. When the buns are warm, the glaze slightly drips. If you prefer a more stable glaze pattern on top, let the kulich completely cool down before decorating them. There is a lot of glaze. I like it when there is a lot of glaze. Today's portion is small, about 1 kilogram of flour. Sprinkle already, whoever wants to, however they like. I'm sprinkling with these colorful sprinkles. You can sprinkle them with nuts, or simply leave them as they are—white, festive, just like this. Here I have small daisies. We do not cover the buns and leave them for just a few hours, about 2 to 3 hours, so the glaze can dry, and only then can we proceed with them. Put into an enamel pot. Cover them with the lid, and they'll stay there with us, remaining fresh for the second and third days. Here's what turned out. The dough is not complicated. Today I showed you a very easy recipe, my dears. It will work for everyone. Nobody will have any trouble with it—everyone will succeed with this recipe. No one can possibly fail with this recipe. And this dough will always come in handy for you. I know everyone has their own kulich recipes for Easter, but give this one a try. I think extra recipe No one will be worse off. Now let's cut it. The kulich is still slightly warm, and look at the wonderful dough inside. The dough turns out exactly as I told you—fibrous. Soft, delicious. If you try baking kuliches using this recipe, you will never forget it afterward. It will stay with you for the rest of your life, so to speak. Well then, my dear friends, let's say goodbye. I wish everyone a joyful Easter. Wishing everyone delicious, successful kulich and a successful, tasty baking experience. Come visit my channel, check out my recipes. If you happen to like my recipes, please subscribe and Click the bell to stay updated. Bye-bye, my dears. Have a pleasant tea time. See you next time. Love you all!