Easter cake with cognac
6 servings
100 minutes
The recipe is taken from the book "For joy! Wonderful dishes of the Easter table from the chefs of the Golden Ring of Russia" by Dmitry Novokreshchenov. Along with paskha and painted eggs, kulich is one of the main traditional Easter dishes, which have their own unique taste and cooking rules. On the eve of the bright holiday, it is painful to watch how people buy up stale kulich in stores. But how much pleasure a housewife can get from the very mystery of cooking a real Russian kulich and from the knowledge that your loved ones will enjoy the sugary taste of a natural product on a festive day.
1
Add yeast and part of the flour to warm milk, knead the dough, and let it sit in a warm place for 20-30 minutes.
- Milk: 200 ml
- Fresh yeast: 30 g
- Wheat flour: 2 glasss
2
Add the whipped yolks with sugar, vanillin, butter, and cognac to the prepared dough, knead well and add more flour until the resulting dough does not stick to your hands.
- Chicken egg: 5 piece
- Sugar: 200 g
- Vanillin: 1 g
- Butter: 100 g
- Cognac (brandy): 2 tablespoons
- Wheat flour: 2 glasss
3
Add pre-soaked raisins in cognac, dried apricots, and lemon zest. Cover with film and let the dough rise for 15-20 minutes. Then place it in a mold, allow it to rise for another 10 minutes, and then send it to the oven. Bake at 180 degrees for 20-30 minutes.
- Raisins: 100 g
- Dried apricots: 150 g
- Lemon zest: 10 g
4
To check the readiness of the kulich, insert a thin wooden stick into it; it should be almost dry.
5
For the sugar sauce, slightly beat half of the egg white, add powdered sugar, knead until a white paste forms, and add a drop of lemon juice.
- Chicken egg: 5 piece
- Icing sugar: 100 g
- Lemon zest: 10 g
6
You should only water the kulich with sauce after it has cooled down.
