Panettone Кулич our way. The recipe you dream of. Baking does not dry for a long time, airy and soft

Ingredients in glasses, spoons and exact grams 👇 Click on the 🔽 and the word "...more"
🌿 Recipe for Easter cakes and buns for Easter • Playlist
🌿 4 different glaze recipes for Easter cakes • Глазурь для Кулича: ЧЕ...
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Easter cake is the main treat for Easter! And how you want it to be not only the most delicious, real, rich, but also turned out the first time. Do you agree? I think that this video will help you in this difficult task and you will definitely succeed! Lots of important information, especially for beginners in baking. Or maybe the "experienced" will learn something new, I will be glad! Details about every moment of cooking: time, quantity, product replacement, and so on, you will find answers to the most common questions in this recipe. AND IMPORTANT! I show you a cake, after baking which a whole day has passed. Yes, fresh Easter cakes are all perfect, and then what? I'm not hiding anything, see for yourself. Don't miss a single moment. And I can say with confidence that if you are going to cook Easter cakes yourself for Easter 2022 according to the recipe I proposed, then repeat everything with a bang, you will have even better Easter pastries. Happy Easter! Peace and blessings to your home.
Ingredients in glasses, spoons and exact grams 👇
✅ Ingredients for making Easter cakes, a step-by-step recipe with a photo description on our website edanalyuboivkus.ru/vse-recept...
📌 It is advisable to get the products according to the list from the refrigerator 2 hours before cooking.
📌 Fill out the forms for 1/3 part.
📌Let the dough rise at intervals until it doubles in volume.
📌 Avoid drafts and overheating of the dough.
📌 And of course! A great mood should be with the start of baking!
🥛 * 200 ml glass
✅ Opara:
flour - 200 g \u003d 1 cup * + 3.5 tbsp.
warm milk - 370 g \u003d 1 ¾ cups * + 1 tbsp.
dry / fresh yeast - 17 g / 50 g = 3.5 tsp / half a pack weighing 100 g
✅Dough for Easter cakes:
dough
butter soft butter - 350 g \u003d 1 ¾ cups *
egg - 7 pcs. (each weighs 45 (+/-) g without shell)
sugar - 400 g = 2 cups *
salt - 5 g = 1 partial teaspoon
flour - 800 g = 6 cups * + 1 tbsp.
raisins - 200 g = 1 cup *
nuts - 100 g \u003d 0.5 cup *
cardamom (or vanilla) - to taste.
✅ Glaze for gelatin cakes, recipe here • Глазурь для Кулича: ЧЕ...
🌡 Baking temperature for different ovens:
👉170 °C / 338 °F in an electric oven (lower level, top + bottom mode without convection)
👉180 °C / 356 °F in a gas oven (medium level, no modes)
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⏲ ​​Baking time for different sizes of molds (diameter x height):
👉 9x7 and 9x9 - 25-30 minutes
👉 12x9 and 12.5x9.5 - 35-40 minutes
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❗Weight of raw dough for different forms (diameter x height):
👉9x7 - 200 g
👉9x9 - 270-290 g
👉12x9 - 340-360 g
👉12.5x9.5 - 380-390 g
❗Weight of the whole raw dough: 2750 g
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❗In total it turned out: 9 pieces (9x9) and 1 Easter cake (9x7)
❗Weight of finished Easter cakes:
👉9x7 - 190 g
👉9x9 - 260-270 g
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