Easter bread

WHAT EVERYTHING THE FOLLOWING FOOD HAS TASTED, THE MAIN DISH IN EASTER - THE LIGHT CHRIST SUNDAY, ALWAYS REMAINED THE KULICH. THIS YEAR THE CATHOLICS WILL CELEBRATE HER APRIL 8, AND THE ORTHODOX ON APRIL 15. EASTER KULICH BY YOUR FORM REMINDS REMAINS - BREAD, WHICH IS SACRED AT THE EASTER DIVINE SERVICE AND IS DISPATCHED BY A BELIEVE ON SATURDAY OF A LIGHT SEPTEMBER, BECAUSE IT IS EASY PLEASANT. SWEET AND LUXURY, GLAZED, WITH Candied fruit, nuts, raisins ... WHAT SHOULD THE REAL EASTER BREAD BE? IN DIFFERENT COUNTRIES WHERE THE EASTER IS CELEBRATED, YOU WILL RECEIVE MISCELLANEOUS ANSWERS TO THIS QUESTION. YES AND BY TASTE AND APPEARANCE EASTER CULES AND PIES WILL DIFFER FROM EACH OTHER. IF YOU DO NOT HAVE A FAVORITE RECIPE TESTED FOR YEARS, WE OFFER YOU TO TRY TO CREATE A KULICH OR A TASTY EASTER BREAD ONE OF THOSE WE HAVE FOUND.

Easter cake

Tall and handsome. According to historians, the Russian word kulich dates back to the Greek “kollikion” - “round or oval-shaped bread”. Although a real Easter cake should be not only round, but also high, because in spring everything in nature comes to life and stretches up.

Ingredients:

  • Eggs (yolks) - 10 pcs.
  • Sugar - 200 g
  • Yeast (dry) - 22 g
  • Cognac - 2 tbsp. l
  • Salt - 1 tsp.
  • Butter - 200 g
  • Raisins - 100 g
  • Nutmeg - 0.5 tsp
  • Milk - 300 ml
  • Vanilla sugar - 4 tbsp.
  • Cardamom - 0.5 tsp.
  • Zest (lemon) - 3 tsp.
  • Candied fruits - 2 tbsp. l
  • Egg white - 3 pcs.

Cooking method:

1. Sift flour, mix with yeast. Heat the milk. In a small bowl, cook the dough. To do this, mix 300 g of flour combined with yeast, vanilla sugar and a glass of warm milk. Stir with a whisk so that there are no lumps. Put the dough in a warm place for 30 minutes. Then add another 200 g of flour, mix, cover with a towel and leave warm for 1 hour.

2. Grind the yolks with sugar and salt, pour in the melted butter and cognac, mix and combine with the risen dough. Add the remaining flour, ground spices, zest and milk. Knead well, put in a warm place for 1 hour.

3. Diced candied fruits and raisins in flour. Knead the finished dough and combine with raisins and candied fruits. Beat the whites separately and combine with the dough, stirring with a spatula in one direction.

4. Transfer the finished dough into a high cylindrical baking dish and leave for half an hour to make the dough rise again. Bake at 180 ° C for 40-45 minutes. Then reduce the temperature to 160 ° C and bake for another 30-40 minutes. Cool. Garnish with icing or icing sugar.

Chocolate cake

Ingredients:

  • Flour
  • Eggs - 16 pcs.
  • Almonds - 3 tbsp. l
  • Yeast (fresh) 60 g
  • Milk - 100 ml
  • Sugar 2 cups
  • Chocolate - 50 g
  • Rum (or cognac) 150 g
  • Chocolate glaze
  • Lemon - 1 pc.
  • Clove - 1 tsp.
  • Cinnamon - 1 tsp.
  • Candied fruits - 1/4 Art.
  • Rye crackers - 1/4 tbsp.
  • Red wine (dry) - 100 ml

Cooking method:

1. Stir water, yeast and a half cup of flour, allow to rise. Then knead well with a spatula, put 16 egg yolks, crushed white with sugar, almonds, crushed chocolate, pour in rum and red wine, add rye crackers, candied fruit, cinnamon, cloves, squeeze lemon juice.

2. Beat well, let rise. Beat again, add 12 whipped proteins, adding a little flour through a strainer so that the dough is not too thin.

3. Prepare a cake pan - cover the bottom with a paper circle, grease the walls with oil and sprinkle with breadcrumbs.

4. Preheat the oven to 150 ° C, pour the dough into a cake pan and immediately put in a hot oven for 1-1.5 hours. They read the kulich’s readiness by sticking a thin wand in it: if the removed wand is dry, then the kulich is ready, and if there is dough on it, it’s still wet. Remove from the oven and, when cooled, cover with chocolate icing.

Panettone

Italian Panettone - An airy holiday yeast cake. Traditionally, it is baked by Christmas, but since it is very rich, beautiful and high, its recipe, as well as possible, is suitable for Easter baking.

Ingredients:

  • 120 ml of warm milk
  • 15 g fresh yeast
  • 1 tbsp Sahara
  • 1 tbsp flour

Dough:

  • 100 g butter, room temperature
  • 2 eggs
  • 2 yolks
  • 1/3 Art. Sahara
  • 1/2 tsp salt
  • 1 tbsp. raisins and candied fruits
  • 1 yolk + 1 tbsp. l milk
  • Powdered sugar
  • 3 tbsp. flour (preferably bread)

Cooking method:

1. Dough. Dissolve yeast in warm milk. Pour 1 tbsp. sugar and flour, stir. Cover with foil and leave in a warm place for 20-30 minutes.

2. The dough. Sift all flour and salt. Grind butter with sugar, add eggs, yolks and dough. Pouring flour gradually, knead soft dough.

It should not be very cool, but at the same time, no longer stick to your hands. Knead on the table for at least 10 minutes. Put in oiled dishes, cover and leave to approach in a warm place for 1.5-2 hours (the dough will increase more than 2 times)

3. Knead the dough and add raisins and candied fruit, previously boned in a small amount of flour. Knead lightly. Oil and cover the bottom and sides of the mold (15 cm) with parchment paper, leaving the “collar” of the paper above the mold by 10 cm. You can use the mold (20 cm) in the same way, then the cupcake will simply be wider and lower. Put the dough in the prepared form, cover, and leave to stand for at least 1 hour (it will fill the entire form and rise much above the edge).

4. Baking. Preheat the oven to 190 ° C. Lubricate the top of the cake with yolk mixed with milk. Bake for 15 minutes, then reduce the temperature to 165 ° C and bake for another 20-30 minutes, checking for readiness with a splinter. Cool the cupcake for 10 minutes in the form, and then on the wire rack. Sprinkle with icing sugar and serve.

EASTER TRADITIONS

  • By Easter in Russia, in addition to Easter cakes, women used to bake - products from butter yeast dough with lots of eggs.
  • Russian "women" - tulle, lace, tender, satin, muslin, down - always turned out to be unusually airy with our grandmothers. The name of the woman usually reflects the structure of the finished dough - for example, the “tulle” section is very porous, similar to tulle, the “muslin” one is less porous, etc. And to make the woman tastier, she was often soaked in warm sugar syrup flavored with rum, cognac and wine, and the top was decorated with glaze and sprinkled with nuts and dried fruits.
  • By the way, the Poles also bake babka for Easter - something like our rhomba (but without rum) - and Easter cake - with raisins, icing and candied fruit.
  • In Italy for Easter it is customary to bake a special muffin in the shape of a dove - colomba pasquale. In Sicily on the tables appears "cassata" - Easter treats, which created the sweet glory of the island. Cassata is made from ricotta, candied fruit, pistachios, dark chocolate, covered with thin slices of sponge cake soaked in liquor (biscuit and cheese can be layered), cooled and garnished with whipped cream or chocolate glaze.
  • Napier is baked in Naples - a traditional pie with wheat grains
  • Orthodox Easter is the most important religious holiday in Greece. Mistresses bake "tsureki" - rolls of fancy pastry in the form of a braid, into which a colored (usually red) egg is inserted before baking. An infusion of crushed nucleoli of Magaleb cherry, mastic and sea salt are certainly added to the dough.
  • In the UK and Ireland, simnel cake is prepared - muffins with raisins and candied fruits, coated with marzipan or glaze and decorated with 11 marzipan balls - according to the number of true apostles of Christ. Also in the role of the British Easter baking are "cross buns" (hot cross buns) with raisins and cinnamon.
  • In France, whatever the city, its own traditions. In Auvergne bake large thick pancakes (pachades). In Savoy there are wicker baskets “cavagnats” which fill with red colored eggs, in Tureni there are gingerbreads in the form of horses.
  • Curly carriages - in the shape of animals, fruits, and even dolls and cars - are also popular in Malta. They are called "figolly" and are made from dense dough with almond flour.
  • On Easter, the Austrians eat Carinthian Rindling, a product made from lush egg yeast dough with a sweet filling: rum, raisins, cinnamon, and walnuts. In the classic version, the ridge has the shape of a ring.

Watch the video: Italian Easter Sweet Bread Recipe - Laura Vitale - Laura in the Kitchen Episode 357 (March 2024).