Easter Bread with Sugar Cherry and Condensed Milk
Baking and Desserts • Russian
Description
The recipe is taken from the book by Anna Johnson 'Red Easter'.
Ingredients
- Dry yeast 0 oz
- Milk 5 fl oz
- Sugar 5 oz
- Wheat Flour 20 oz
- Condensed Milk 5 oz
- Whole egg 4 pieces
- Butter 0 oz
- Vegetable Oil 4 spoons
- Salt a pinch
- Vanillin 0 oz
- Marinated cherries 0 oz
- Candied fruits 0 oz
Step-by-Step Guide
Step 1
Melt the butter and let it cool.
Step 2
Dust the candied fruits and sugar cherries with 0.5 teaspoon of flour.
Step 3
Sift the flour with salt and vanilla powder.
Step 4
Gently warm the milk and dissolve 1 tablespoon of sugar from the total amount in it, then add the yeast and stir. Cover with plastic wrap and place in a warm spot for 15–20 minutes until a frothy layer forms on top.
Step 5
Beat the egg yolks with sugar until light and fluffy. Mix the vegetable oil with the condensed milk, then add the melted butter. Combine the yolk mixture with the oil mixture, and incorporate them into the dough starter. Gradually add the flour and begin kneading the dough using a mixer with a dough hook attachment.
Step 6
Knead for 7–10 minutes. Then, add the candied fruits to the dough and thoroughly incorporate them. It is difficult to knead this dough by hand as it is too sticky and elastic. Use a stand mixer or a planetary mixer.
Step 7
Place the prepared dough in a bowl greased with vegetable oil, cover it with plastic wrap, and then with a thick towel. Set it in a warm place to rise for 2 hours. The dough should double in size. After proofing, it will remain very soft but will be much less sticky.
Step 8
Punch down the risen dough, divide it into pieces, shape them into balls, and place them in the prepared molds. Cover the molds with plastic wrap and a towel, and let them rise in a warm place for 40–45 minutes.
Step 9
Bake at 345°F (350 degrees Fahrenheit) for 30–35 minutes, or until a wooden skewer comes out clean. If necessary, after 25 minutes of baking, you can cover the kulich with aluminum foil to prevent them from browning too much. At this point, you can also open the oven.
Step 10
Leave the baked kulich in the oven with the door slightly ajar for 5 minutes, then remove and let them sit in the molds for 15 minutes. Carefully take them out of the molds and cool them on their sides on a towel, turning them occasionally.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!