Kulich is a traditional sweet that marks the end of Lent and the beginning of the feast of the Holy Resurrection of Christ. And this is also a test of the skill of the hostess, who put the pastry, baked and decorated the Easter cakes. It is impossible to make a mistake neither in time, nor in proportions, nor in products. We have compiled a list to help you.
We tell you which additives can spoil the cake. Avoid them and you’ll be fine!
Our grandmothers prepared the preparation of the Easter cakes in advance and were sure that the traditional Easter treat would not accept any disturbance – it was even forbidden to make noise while the dough was rising! Many housewives still follow those old rules: they send the household outside, use clean, sterile home textiles, and never open the oven door while the cake is baking. But the precautions do not end there – we tell you what else should be taken into account when preparing the Easter cake.
What you need to do when baking a cake
It is believed that the optimum temperature in the room where the dough is kneaded is 25 degrees. For the correct dough leavening process, you need 10 degrees more. Make sure there are no drafts!
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Butter for the Easter cake should be melted in advance and allowed to infuse a little – so that the cake is more tender.
The finished cake should not be porous, so it is important that it kneads the dough properly, but try not to “interrupt” it, otherwise it will turn out too tight, the product will rise poorly and quickly become stale.
Yes, by hand
