Easter Bread in a Slow Cooker
Baking and Desserts • Russian
Description
Easter Bread in a Slow Cooker
Ingredients
- 33% Cream 5 fl oz
- Dry yeast 0 oz
- Wheat Flour 20 oz
- Sugar 5 oz
- Chicken Egg 3 pieces
- Butter 5 oz
- Vanilla salt 0 oz
- Raisins 5 oz
- Candied Lemon Peel 5 oz
- Cognac 0 fl oz
- Salt a pinch
- Vegetable Oil to taste
- Marshmallow 10 oz
- Freeze-dried strawberry powder to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients. Take 3 eggs and the cream out of the refrigerator in advance.
Step 2
Prepare the sponge. In a bowl, mix the yeast, 1 tablespoon of sugar, and 3 tablespoons of flour. Gradually incorporate the slightly warmed cream. Cover with plastic wrap and let it sit in a warm place for half an hour.
Step 3
Melt the butter in the microwave and let it cool. Add 3 eggs, salt, 120 grams of sugar, and vanilla sugar. Mix everything together.
Step 4
Combine the prepared mixture with the sponge.
Step 5
Sift the flour and gradually add it to the dough.
Step 6
Shape the dough into a ball and transfer it to a slow cooker greased with vegetable oil. Leave it at 30–95°F for 1 hour.
Step 7
Soak the raisins in hot water for 15 minutes. Then drain and dry them.
Step 8
In a bowl, combine the raisins and candied fruit, then sprinkle with a small amount of flour. Mix well and remove the excess flour by sifting the mixture through a sieve.
Step 9
Mix the raisins, candied fruits, and cognac into the dough using a dough hook.
Step 10
Place the dough in the multicooker to rest at 85°F for half an hour. After half an hour, without opening the lid of the multicooker, set it to the 'Baking' mode and bake the kulich for 50 minutes at 355°F.
Step 11
Slightly crack open the lid and let the kulich rest for another 15 minutes. Then, remove the kulich and allow it to cool.
Step 12
Prepare the glaze. Melt the marshmallows in the microwave and mix well.
Step 13
Spread the prepared mixture over the cake, decorate with freeze-dried berries, and serve.
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