Kulich without milk (on the water)

To prepare magnificent and aromatic cakes, we will need the following ingredients: wheat flour of the highest grade, water, refined sunflower oil, chicken eggs, raisins without bones, sugar, yeast, vanilla sugar, lemon zest and small grinding salt. All products should be at room temperature, and water — pleasantly warm (not hot!).

First, we aromatize sugar (120 grams). To do this, pour it into the duty room (voluminous dishes for kneading yeast dough), add one teaspoon of vanilla sugar and lemon zest (rub the upper layer of lemon peel).

We carefully rub the whisk so that the essential oils of lemon zest aromatize sweet crystals.

Then we break into the container of 4 large chicken eggs.

Beat with a whisk or mixer until the sugar is completely dissolved, the mass in volume or its brightening.

Pour 180 milliliters pleasantly warm water.

And then — 100 milliliters of refined sunflower oil. We will leave 20 milliliters to lubricate the forms. Mix thoroughly all the liquid components of the future yeast dough.

Now we sift 600 grams of wheat flour of the highest grade and mix it with high -speed yeast (7 grams) and half a teaspoon of fine salt.

Add the flour mixture to the duty with a liquid base. Important: the amount of wheat flour may differ from the specified in the recipe, as it depends on the quality and humidity of the product.

We knead the yeast dough. Of course, like any other, such a cakes dough requires a rather long batch. Make it with your hands for 15-20 minutes, and Testeres will perfectly cope in 10-15 minutes at an average speed. The yeast dough for Easter cakes on the water is wet, sticky and rather mobile. However, it is not fluid. The amount of wheat flour can always differ from the recipe specified in the recipe, so it is important to understand what consistency of the test should be achieved.

Look at what it is if you collect the dough from the walls and round it. It, no doubt, sticks it to the hands decently, but you should not clog future pastries with flour — then the Easter cakes are not possible and tender. We cover the dishes with a cling film or a light towel and give the dough to rise in heat for about 1 hour.

Meanwhile, we will steam 150 grams of raisins without bones. We wash in cold water, then pour boiling water and leave for a few minutes. If the raisins are soft enough, just wash it and dry it.

Then you need to powder raisins with wheat flour (enough 1 teaspoon) so that dried grapes are evenly distributed throughout the dough. Sprinkle and with the help of a sieve get rid of excess flour.

When the dough increases in volume by 2.5-3 times, it is time to add raisins. If you want, you can take zuccats, nuts, dried apricots …

Put the raisins in the duty room.

We intervene it in the dough (for a long time it is not necessary, literally in 1-2 minutes), round it and send it to a warm place for another 40-60 minutes.

The yeast dough can re -rise even higher and faster than during the first fermentation. This is what the dough looked like after 45 minutes of fermentation.

See how gentle, air and fibrous it is!

We multiply the dough and divide it into several parts of the same size. I decided to bake 4 cakes. In total, from the amount of ingredients indicated in the recipe, I got 1 kg 360 grams of dough, so I divided it into pieces weighing about 340 grams each. She rounded and rolled, slightly lubricating her hands with vegetable oil without smell.

Now about the forms for baking Easter cakes. In this case, I use tin cans from under the stew (those that weighing 525 grams). I missed the bottom and walls of clean and dry cans with vegetable oil — paper sticks better to it and does not deform. We lay the parchment mugs at the bottom, and along the walls we put long cuts of paper, above the level of the cans. Thus, the Easter cakes then not just do not stick to the forms, but easily jump out of them — just turn the tin turn over.

We cover jars with a dough with a cut of food film or a new bag so that the blanks do not be blurred and not covered with a crust. We give a proof right on the table (I think you also have warm enough in the kitchen) for about 30 minutes.

When the dough doubles, it's time to bake Easter cakes. Just do not forget that they will still grow in the oven, so initially lay in the forms of the workpiece no more than half a height. Plus, paper walls will help the test not to sail away, if you suddenly overdo it with its number.

We bake Easter cakes in a preheated oven at 180 degrees for about 40 minutes. I have a gas oven, lower heating, without convection (it simply is not there). You may need a little more or less time — always focus on the nature of your oven and the size of the Easter cakes themselves (if you decide to make them smaller or larger in size).

Let the cakes cool for about five or seven minutes in the forms, after which gently and carefully remove them and remove the paper. Tall and fluffy cakes are cooled on pillows so that they do not sag. We take a soft pillow or blanket, cover with a towel and paper towel (parchment). Gently put hot cakes on the feather bed. For about 15 minutes we turn the cakes from side to side so that they cool evenly and do not sag — the pastries are very delicate and delicate. By the way, although I divided the dough with the help of kitchen weights, the Easter cakes turned out to be different in height — this is my oven unevenly.

Easter cakes are ready and it is time to decorate them.

This time I chose a classic sugar glaze (powder, egg white and lemon juice) — you will find a detailed step -by -step recipe here. And for beauty — confectionery sprinkling, which must be applied to the still not frozen icing in order to stick.

And the incision in such modest compositions, but very delicate, air and aromatic cakes is textured and very careful. The apple color so accurately emphasizes all the tenderness of this festive baking (by the way, we have not bloomed apple trees yet, I prepared this recipe last year). Prepare for health, friends! Happy Bright Easter holiday of you and your family!