Нежные, лёгкие, волокнистые ПАСХАЛЬНЫЕ КУЛИЧИ на Йогуртовом тесте! Влажные и очень вкусные!
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in this video I show
in this video I show you how to cook extremely delicious EASTER CAKES from dough with the addition of yogurt!
the CAKES are tender, light, fibrous, moist, fragrant and very very tasty! They always work out!
INGREDIENTS for 5 forms 13.4x9cm (as in the video) + for 4 forms of 12.4x9cm (as in the video): * I didn't have enough of one form of 12.4 cm and I baked this dough like a bun
FOR SOURDOUGH
600 ml of warm milk
28 grams of dry yeast (it is important to take high-quality yeast) or 84 grams of fresh yeast
32 g vanilla sugar
600 grams of sugar (you can take 50-100 grams more sugar if you like very sweet cakes)
300 grams of flour
FOR KNEADING THE DOUGH:
8 eggs weighing 50 g + 2 egg whites
2 teaspoons of salt without a slide
200 grams of Greek yogurt preferably 10% fat content at room temperature (in extreme cases, instead of yogurt, you can take sour cream 10%)
another 1700 grams of flour
180 g of odorless vegetable oil
180 g softened butter
200 g of raisins
200 g candied fruits (optional)
rum essence
or 5 tablespoons of cognac
to lubricate all this amount of dough (optional)
2 yolks
30 ml of warm milk
bake at a temperature of 175 degrees Celsius (350°F) top-bottom mode without convection on the second level from below until ready and check with a wooden stick so that it comes out dry and clean. approximately 40-45 minutes for large cakes
INGREDIENTS for a small batch of dough 2 forms 9x9 cm + 1 form 13,4x9cm
FOR SOURDOUGH
150 ml of warm milk
7 g of dry yeast (it is important to take high-quality yeast) or 21 g of fresh yeast
8 g vanilla sugar
150 grams of sugar
75 g flour
FOR KNEADING THE DOUGH:
2 eggs weighing 50 g + 1/2 of one egg white
1/2 teaspoon without a slide of salt
50 g of Greek yogurt preferably 10% fat content at room temperature (in extreme cases, instead of yogurt, you can take sour cream 10% fat content)
another 425 g of flour
45 g of odorless vegetable oil
45 g of softened butter
50 g of raisins
50 g candied fruits (optional)
rum essence
or 1.5 tablespoons of cognac
bake at a temperature of 175 degrees Celsius top-bottom mode without convection on the second level from below until ready and check with a wooden stick so that it comes out dry and clean. approximately 30 minutes
for small cakes and 40-45 minutes for large ones
ВЕНСКОЕ тесто для КУЛИЧЕЙ! Ночное тес...
#cakes
#eastercakes
#cakescooking
the CAKES are tender, light, fibrous, moist, fragrant and very very tasty! They always work out!
INGREDIENTS for 5 forms 13.4x9cm (as in the video) + for 4 forms of 12.4x9cm (as in the video): * I didn't have enough of one form of 12.4 cm and I baked this dough like a bun
FOR SOURDOUGH
600 ml of warm milk
28 grams of dry yeast (it is important to take high-quality yeast) or 84 grams of fresh yeast
32 g vanilla sugar
600 grams of sugar (you can take 50-100 grams more sugar if you like very sweet cakes)
300 grams of flour
FOR KNEADING THE DOUGH:
8 eggs weighing 50 g + 2 egg whites
2 teaspoons of salt without a slide
200 grams of Greek yogurt preferably 10% fat content at room temperature (in extreme cases, instead of yogurt, you can take sour cream 10%)
another 1700 grams of flour
180 g of odorless vegetable oil
180 g softened butter
200 g of raisins
200 g candied fruits (optional)
rum essence
or 5 tablespoons of cognac
to lubricate all this amount of dough (optional)
2 yolks
30 ml of warm milk
bake at a temperature of 175 degrees Celsius (350°F) top-bottom mode without convection on the second level from below until ready and check with a wooden stick so that it comes out dry and clean. approximately 40-45 minutes for large cakes
INGREDIENTS for a small batch of dough 2 forms 9x9 cm + 1 form 13,4x9cm
FOR SOURDOUGH
150 ml of warm milk
7 g of dry yeast (it is important to take high-quality yeast) or 21 g of fresh yeast
8 g vanilla sugar
150 grams of sugar
75 g flour
FOR KNEADING THE DOUGH:
2 eggs weighing 50 g + 1/2 of one egg white
1/2 teaspoon without a slide of salt
50 g of Greek yogurt preferably 10% fat content at room temperature (in extreme cases, instead of yogurt, you can take sour cream 10% fat content)
another 425 g of flour
45 g of odorless vegetable oil
45 g of softened butter
50 g of raisins
50 g candied fruits (optional)
rum essence
or 1.5 tablespoons of cognac
bake at a temperature of 175 degrees Celsius top-bottom mode without convection on the second level from below until ready and check with a wooden stick so that it comes out dry and clean. approximately 30 minutes
for small cakes and 40-45 minutes for large ones
ВЕНСКОЕ тесто для КУЛИЧЕЙ! Ночное тес...
#cakes
#eastercakes
#cakescooking
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