Kulichi on dry yeast in a multivariate and an oven - recipes

Contents
  • Classic recipe
  • Easter cake with sour cream
  • Easter cake
  • Easter cake, along with eggs painted in different colors, is the main and simply necessary attribute of the feast on Bright Sunday. Each owner has her own proven recipes. But those who have not enough experience in cooking yet can cook this pastry. Pay attention to the recipes that describe how to bake cake from dry yeast. It's much simpler than the traditional way and just as delicious.

    Classic recipe

    What you need for a classic test for cake on dry yeast:

    • Wheat flour - 700 g.
    • Powder yeast - 1 pack.
    • Egg of chicken - 6 pieces.
    • Butter - 1 pack.
    • Sugar sand - 300 g.
    • Milk - 500 ml.
    • Raisins without pits - 2 handfuls.
    • Vanillin and cardamom - by pinch.

    How to cook:

    1. In a preheated milk on the burner to the temperature of the human body, pour in the yeast and stir until all the lumps disappear.
    2. Pour half of the pre-sifted flour into the container. Stir a couple of minutes, cover with a clean towel and set aside for half an hour.
    3. Separate yolks from proteins and grind the first to uniformity with sugar, spices and soft butter.
    4. After this time, pour the mixture into an opaque container and mix.
    5. Add the remaining flour, mix, shape the bowl. Again, cover and put in heat for an hour.
    6. Raisins wash and soak in boiling water. After an hour, pour into the dough, once again mix and set aside for the same time.
    7. Spread the baking dish with a soft butter and lightly sprinkle with a mango.
    8. Place the bowl inside. It should fill it no higher than 1/3.Wait half an hour.
    9. Brush the top with whipped egg yolk and bake in a heated oven for 180 ° C for at least an hour. The first 30 minutes to open the door is strictly prohibited.
    10. Finish the finished product with glaze and decorate.

    Cake on sour cream

    What you need for a cake from dry yeast on sour cream:

    • Wheat flour - 900 g.
    • Milk - 150 ml.
    • Egg of chicken - 3 pieces.
    • Sugar - 1 glass.
    • Fatty sour cream - 50 g.
    • Butter - 2/3 packs.
    • Powder yeast - 1 pack. Raisins without pits - 2 handfuls.
    • Vanilla sugar - 20 g.
    • Salt - a few pinch.

    How to cook:

    1. Powder yeast pour into heated milk, stir and set aside for a quarter of an hour.
    2. Rinse the sugar and eggs until the grains disappear completely. Pour in the melted butter, salt. Send a mixture of sour cream and vanilla sugar. Stir to a homogeneous consistency.
    3. Combine the resulting mixture with opaque. There, put in half the flour. Stir until dissolving all the lumps. Leave in heat for two hours, covered with a towel.
    4. After the specified time, start kneading the dough, adding the remains of flour and the raisins pre-washed and soaked in boiling water. Take away for the same time.
    5. The finished dough is spread over the molds, filling them only half. Wait until the mass rises to the top edge.
    6. Bake in a heated oven for 180 minutes at least 45 minutes.

    Easter cake

    Ingredients for Easter on dry yeast:

    • Wheat Flour Extra Class - 1 kg.
    • Egg of chicken - 6 pieces.
    • Butter - 1.5 packs.
    • Milk - 0,5 l
    • Sugar - 400 g.
    • Powder yeast - 1 packing.
    • Salt - a few pinch.
    • Raisins and candied fruits from orange peels - one handful.
    • Vanilla sugar - 30 g.
    • Ground cardamom and nutmeg - for 10 g.
    • Saffron or turmeric - 1 pinch.

    How to cook:

    1. Put the yeast in warmed milk and set aside for half an hour.
    2. Mix the yolks with softened butter and sugar until all grains have disappeared.
    3. Put the egg yolks first, then half the whole flour. After each addition, stir with a wooden spoon. Leave in heat for 2 hours.
    4. After this time, start to mix the mass, gradually pouring the remaining flour. Whip the whites with salt and blend with the blender. Give me another half hour.
    5. Add spices and fillers and knead the dough until evenly distributed. Put in prepared form, filling it half way.
    6. When it rises to the brim, it is possible to bake. Do not open the door until the oven is turned off completely. Only then you can get an Easter cake.

    Easter cake in dry brewer's yeast can be baked in a multivark. There it is guaranteed not to sink, but the product itself will not burn and will bake evenly. There is only one minus: more than one cake at a time you can not bake. But it turns out to be very large. The absence of a ruddy crust in this case is unimportant, since the top will still be completely covered with glaze.

    1. A classic recipe.

    What you need:

    • Wheat flour - 600 g.
    • Sugar sand - 200 g.
    • Egg of chicken - 2 pieces.
    • Butter - 1/3 pack.
    • Powder yeast - 1 pack.
    • Milk - 100 ml.
    • Sunflower oil - 20 ml. Raspberry seedless raisins - 1 handful.
    • Salt and vanillin - a few pinch.

    How to cook:

    1. Yeast and the same amount of sugar dilute in heated milk and set aside for a quarter of an hour.
    2. Whisk the remaining granulated sugar with a mixer with egg whites and a third flour to the state of fatty sour cream and after the specified time, send it to the bowl where the opara is. Stir, and let it come in warmth.
    3. In another container, until the lumps disappear completely, mix the yolks, soft oil, flour residues. Please salt. Enter the mass in the puff. Waiting for it to grow 2 times, put the remaining ingredients and knead the dough, periodically lubricating it and hands with vegetable oil.
    4. Put it in the multivark and wait until it rises level with the edge. Lubricate the top again with oil.
    5. After setting the "Baking" mode, set the timer for one hour. After that, cook for half an hour in the "Heating" mode.

    2. Cake with a taste of oranges.

    What you need:

    • Wheat flour, premium grade - 500 g.
    • Egg chicken - 2 pieces.
    • Milk - 200 ml.
    • Sugar - 250 g.
    • Powder yeast - 1 pack.
    • Butter - 3/4 pack.
    • Fresh oranges of medium size - 2 pieces. Candied fruits from any citrus - 1 handful.
    • Vanillin - 1 pinch.

    How to Cook:

    1. Yeast, 40 g of sugar and 120 g of flour pour in warmed milk, stir and set aside for a quarter of an hour.
    2. Remove the zest, finely chop.
    3. All ingredients except flour, 100 g of sugar, fruit pulp, combine in one container. Komochkov should not be. Enter it into the spoon, there also pour the flour, previously sifted. Stir the dough. It sticks to your fingers, it's normal.
    4. Roll the ball and let it come up. It will take about 3 hours.
    5. After the specified time, put the bowl in the bowl, and heat it in the appropriate mode for 20 minutes. After that, without opening the lid, wait 30 minutes and bake for two hours.
    6. Prepare the syrup - juice from the pulp of oranges and the remains of granulated sugar.

      Imbue them with a cooled product.

    3. With cottage cheese.

    What you will need:

    • Wheat flour - 500 g.
    • Milk - 120 ml.
    • Egg of chicken - 2 pieces.
    • Sugar - 100 g.
    • Butter - 1/2 pack.
    • Powder yeast - 1 pack.
    • Cottage cheese 9% fat - 150 g.
    • Vanillin and salt - a pinch.
    • Dried fruits, candied fruits - if desired.

    How to cook:

    1. Powder yeast, 60 g of flour and 15 g of sugar pour over the heated milk, stir.
    2. Eggs grind with sugar, salt and vanilla until all the crystals completely disappear, and send to the pan. Then pour in the unheated liquid butter and beaten with a blender until the creamy state of cottage cheese. Stir the dough with a wooden spoon and set aside for warmth.
    3. After the mass has grown in volume about three times, put in multivarku, smearing the bowl with oil. If you want, add the fillers before that. Bake in the appropriate mode for 1.5 hours.

    4. On melted milk.

    What you need:

    • Wheat flour, premium grade - 700 g.
    • Sugar - 250 g.
    • Egg chicken - 3 pieces.
    • Butter - 1 pack.
    • Whipped milk - 250 ml.
    • Powder yeast - 1 pack.
    • Salt, vanillin, cardamom - to taste.
    • Dried cherries - 1 handful.
    • Vegetable oil - for lubrication.

    How to cook:

    1. All ingredients, except flour, spices and cherries, whisk with a blender until the mass on it looks like a thick sour cream.
    2. Add yeast to it, carefully stir and remove for the night.
    3. In the morning, gradually pouring the flour, mix the mass. Lubricate the palms with oil. The process will take at least 45 minutes. A few minutes before the end, pour out the berries and stir again.
      Prepare the prepared weight with an oiled bowl and set it to "warm up"( 3 times for 5 minutes with 10-minute breaks).
    4. Then bake for 1.5 hours.

    5. On egg yolks with cognac.

    Ingredients:

    • Extra fine wheat flour - 500 g.
    • Milk - 250 ml.
    • Sugar - 150 g.
    • Butter - 3/5 packs.
    • Yolks of chicken eggs - 4 pieces.
    • Powder yeast - 1 pack.
    • Branded cognac - 20 ml.
    • Salt - 1 pinch.
    • Candied fruits, dried fruits and vanillin - if desired.

    How to Cook:

    1. Half the flour and all yeast pour into a deep bowl.
    2. In another container, whip the blender to a homogeneous consistency with all other ingredients except those added as desired.
    3. Connect the contents of the two containers and stir with a wooden spoon.
    4. Mix the dough, sprinkling the rest of the flour, for about 15 minutes. Then set aside for 4 hours.
    5. After this time, add the raisins, other dried fruits, candied fruits, vanillin, add to the bowl.
    6. For an hour, periodically for 2-3 minutes, turn on the "Heating", waiting for the mass to reach the edge of the bowl.
    7. After waiting, bake for 90 minutes.

    The cooking of the cake requires a certain experience, but powder yeast and multivarkers will greatly facilitate the work of the beginner mistress. The above cakes recipes on dry yeast will help you avoid the annual monotony.

  • Mar 13, 2018
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