Russian Easter Cake Recipe 🍞 Cottage Cheese Kulich 🍞 Tasty Cooking

author Tasty Cooking   11 month ago

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Пасхальный Кулич Краффин / Easter Cake Cruffin / Пасха / Паска / Слоеный Кулич (Очень Вкусно)

Пасхальный Кулич Краффин / Easter Cake Cruffin / Пасха / Паска / Слоеный Кулич (Очень Вкусно) В этом видео я вам подробно расскажу и покажу как приготовить вкуснейший, оригинальный и очень красивый «Пасхальный кулич - Краффин» или слоеный кулич. Кулич по этому рецепту получается необычным, нежным, мягким, воздушным и невероятно вкусным. Такой кулич будет чудесным украшением праздничного пасхального стола. Приятного аппетита!!! Из указанных ингредиентов получается 4 кулича, каждый весом приблизительно 300 – 320 г. Размеры кулича: высота 10 см., диаметр 9 см. Размеры одноразовых бумажных формочек для куличей: высота: 8,5 см., диаметр 9 см. Ингредиенты: - 150 мл. теплого молока; - 100 г. сахара; - 20 г. свежих дрожжей (или 6 г. сухих); - 1 яйцо + 2 яичных желтка; - 20 г. ванильного сахара; - 0,5 ч.л. соли; - 50 г. растопленного сливочного масла; - 500 г. муки. Также: - 125 г. мягкого сливочного масла; - 100 г. вяленой вишни; - 100 г. цукатов; - 100 г. изюма; - сахарная пудра для посыпки. ======================================================== In this video, I'll tell you in detail and show how to cook a delicious, original and very beautiful "Easter cake - kraffin" or puff pastry. Kulich on this recipe turns out unusual, gentle, soft, airy and incredibly tasty. Such a cake will be a wonderful decoration of the festive Easter table. Bon Appetit!!! Of these ingredients, 4 cakes are obtained, each weighing about 300 to 320 grams. Dimensions of the cake: height 10 cm, diameter 9 cm. Dimensions of disposable paper cakes for Easter cakes: height: 8.5 cm, diameter 9 cm. Ingredients: 150 ml. warm milk; - 100 g of sugar; - 20 g. Fresh yeast (or 6 g. Dry); - 1 egg + 2 egg yolks; - 20 g. Of vanilla sugar; - 0.5 tsp. salts; - 50 g of melted butter; - 500 g of flour. Also: - 125 g of soft butter; - 100 g of dried cherries; - 100 g. Candied fruits; - 100 grams of raisins; - powdered sugar for sprinkling. Пасхальные Рецепты - Ссылка на приготовление Пасхального Кулича: Ссылка на приготовление классической творожной паски: Ссылка на приготовление шоколадной творожной паски: Группа Вконтакте: ----------------------------------------------------------------------------------------------------------- Группа в Одноклассниках: ----------------------------------------------------------------------------------------------------------- Twitter: ----------------------------------------------------------------------------------------------------------- Facebook: ----------------------------------------------------------------------------------------------------------- Instagram: ----------------------------------------------------------------------------------------------------------- Сообщество на G+: --------------------------------------------------------------------------------------------------------------- Лучшая благодарность для меня - ваш лайк и комментарии под видео. ОГРОМНОЕ СПАСИБО ЗА ПРОСМОТР!!! ПОДПИСЫВАЙТЕСЬ НА МОЙ КАНАЛ:

طرز تهیه کیک یزدی

Panettone – Taste of Italy – Bruno Albouze – THE REAL DEAL

Easy to follow steps panettone recipe. Your holidays will never be the same! For the full recipe go to Like me on Facebook, Follow me on Twitter, Instagram and Pinterest! KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: Hamilton beach mixer John Boos cutting board Pastry bowls Vollrath whisk Baking tray Wire cooling rack Matfer spatula Silpat Infrared thermometer Pro Portable Electronic Balance Website Facebook Twiter Instagram Pinterest Panettone Recipe Makes Three 1.7 lb. (800g) or 30 Individual Panettone / 2.6 ounces each (80g). Make 4 days Ahead. Panettone is the traditional Italian Christmas cake par excellence, and its birth is attributed to the city of Milan in the Middle Ages, although there are many legends surrounding its history. Whatever its origins, panettone is now highly regarded throughout Italy, France and the rest of the world – particularly as a gift at Christmas. Ultimately, it is baked in a 6.7x4½ inch (17x11.5cm) tall cylindrical paper mold, which gives the panettone its signature tall, round shape. You can also use a coffee can or a 7x3 inch (18x7.5cm) or individual paper molds. The cake usually is served a day after it has been baked with coffee, tea or sweet dessert wine. Its flavor and texture also make it ideal for French toast or bread pudding. The ideal temperature of your kitchen when making bread should be around 75/80ºF (24/27ºC). Starter (Fermented Dough). Make a Day Ahead 0.6 cup (150ml) room temp water 4 grams active dry yeast or 8g fresh yeast 1 tsp (4g) salt 0.8 cup (200g) all-purpose flour Method In a stand mixer fitted with the hook attachment. Combine water and yeast first then add flour and salt. Mix in low speed for 3 minutes and 5 minutes on medium speed until smooth. Form a ball and transfer dough to a greased plastic container, cover with wrap and let rise until very puffy for about 3 hours. Punch down the dough and shape into a ball and refrigerate overnight or at least for 10 hours. Take the starter out and let sit on the counter for 2 hours before starting the panettone dough mixing process. Marinated Dried Fruit Mixture / Make a Day Ahead 8 ounces (240g) dried raisins 6 ounces (180g) candied orange peel, diced (to order online) / or use 4 orange zests 6 ounces (180g) candied lemon peel, diced (to order online) / or use 3 lemon zests 1/3 cup (80ml) dark rum or orange juice. 2 orange and lemon zest can also be added as well as flavorings. Method Combine all ingredients together and refrigerate overnight. Panettone Dough 1 ounce / 4 packets (30g) active dry yeast* or 2 ounces (60g) fresh yeast 3 Tbsp (50ml) warm milk. *No need to activate yeast in liquid if using instant yeast (add it directly into dry ingredients) and save milk and add it to the dough. 10 ounces (300g) starter 4.7 cups (700g) all-purpose flour 0.9 cup (190g) granulated sugar 2 vanilla beans, scrap out the seeds or 1 tsp (5ml) vanilla extract (optional) 1 Tbsp (14g) salt 0.8 cup (200ml) whole milk, chilled 12 egg yolks (200g), chilled 20 Tbsp (300g) unsalted butter, softened but not melted Marinated dried fruits mixture, chilled.

Dessert: Royal Walnut Cake Recipe - Natasha's Kitchen

Royal Walnut Cake is beautiful and delicious! The Russian buttercream frosting will surprise you. Everything about this walnut cake is good! YOU CAN DO IT! Big thank you to our friends at Fisher Nuts for sponsoring this recipe PRINT THIS RECIPE: SUBSCRIBE: WEBSITE: INSTAGRAM: FACEBOOK: SNAPCHAT: @natashaskitchen PINTEREST: KITCHEN EQUIPMENT: Boos Light Cutting Board - Food Processor - Kitchen Aid Mixer - Baking Pans - Mesh Strainer - Saucepan - Silicon Spatula - Coolling Rack - Fiesta Cake Plate - Icing Spatula - Large Fry Pan - Glass Mixing Bowls - VIDEO GEAR: CANON 6D - Canon 80D - Canon EF 24-105 F4 Lens - Canon EF 100mm 2.8L IS Lens - Canon EF 50mm f/1.2 L IS USM Lens - Manfrotto Tripod - Manfrotto Video Head - Camera Mount Wireless Lavalier System - Rhino 24" EVO Carbon Slider with Motion Controller - Rhino Arc Motorized Pan Head for Motion - Thanks for watching!! Full disclosure, because its the law ;). Amazon links above are affiliate links. Thanks for supporting my channel.

Sesame Bread, Simit - كعك بالسمسم , كعك القدس

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Russian Easter Cake Recipe 🍞 Cottage Cheese Kulich 🍞 Tasty Cooking


Cottage cheese - 250 gr.
All - purpose flour - 330 gr.
Fresh yeast - 25 gr.
Warm milk - 60 ml.
Melted butter - 50 gr.
Egg yolks - 2 pcs.
Egg - 1 pcs.
Sugar - 130 gr. + 2 tsp.
Candied fruits - 70 gr.
Lemon zest
Orange zest
Vanilla extract


Egg whites - 2 pcs.
Powdered sugar - 120 gr.
Lemon juice - 1 tbsp.

Candied fruits
Food sprinkles

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