Bread Cakes with Condensed Milk and Milk Powder Glaze
by Editorial Staff
According to this recipe, Easter cake always turns out to be more moist and tender, because it contains less flour. At the same time, it has a fragrant and fibrous crumb that literally melts in your mouth. Kulich is made from liquid rich yeast dough, so you don’t need to knead it with your hands. Try to cook it for Easter, it’s insanely delicious!
Ingredients
For dough:
- Warm milk – 200 g
- Dry yeast – 12 g
- or pressed yeast – 36 g
- Flour – 100 g
- Sugar – 2 tbsp
For the test:
- Sugar – 140 g
- Vanilla sugar – 20 g
- Eggs – 2 pcs.
- Sour cream (20% fat) – 100 g
- Flour – 300-350 g (+ 1 tablespoon for berries)
- Salt – 1/3 teaspoon
- Ground turmeric – about 1/3 teaspoon (small pinch)
- Orange or lemon (zest) – 1 pc.
- Dried fruits or candied fruits – 150 g
- Vegetable oil – for working with dough
For glaze:
- Condensed milk – 4 tbsp
- Powdered milk – 4-6 tbsp
For decoration:
- Black chocolate – 20 g
- Peanuts in colored glaze – 20 pcs.
- Edible lace – 4 pcs.
Directions
- Make a dough so that the yeast is strong and can handle so much baking.
Add yeast to warm (not hot and not cold!) Milk, 2 tablespoon. tablespoons of sugar and 100 g of sifted flour. Stir until smooth. - Cover with a towel and leave in a warm place for 15-30 minutes, until a frothy cap appears and the volume increases.
- Tackle the butter portion of the dough.
Mix the remaining sugar with eggs, salt and vanilla sugar. - Beat until fluffy and light.
- Using a fine grater, remove the zest from the orange or lemon and add to the egg mass.
- For a nice yellow crumb color, I’ll add turmeric. The main thing is not to overdo it with it, and it is very important that you have other flavors in the dough, like, say, orange peel and vanilla sugar, so that they kill its taste.
Add sour cream.
- During this time, the dough came up well. Add it to eggs, zest and sour cream.
- Sift flour, gradually kneading thin, stringy dough. You can take from 300 to 350 g of flour.
- Stir with a mixer with a “hook” attachment for 5-10 minutes.
- Transfer the dough to a bowl greased with vegetable oil.
- Cover with a towel and leave in a warm place for 1-2 hours, until the volume is increased by at least 2 times. Knead the matched dough.
- Dried fruits (I have – cherries and cranberries) steam in boiling water in advance, dry and roll in 1 tablespoon. a spoonful of flour.
(If you have too large dry berries, then chop them a little.) - Add dried fruits to the dough. Stir well so that they are evenly distributed in the dough.
- Fill paper molds with dough using a spoon greased with vegetable oil, as the dough is very sticky. Align the tops, forming a “hat”.
- Cover with a towel and leave in a warm place for 40-50 minutes, for proofing, until the dough takes up almost the entire volume of the mold.
Shortly before the end of the proving time, turn on the oven to heat up to 170 degrees.
- Bake in the oven on a slightly below medium level for about 40 minutes. If the cakes turn red quickly, cover them with foil.
- In order for the cakes to retain their freshness as long as possible, they must be stored in a bag or in cling film. It is also advisable not to remove the paper form, because it helps to retain moisture inside.
- Now my favorite is the milk powder frosting – it tastes like white chocolate. It is not cloyingly sweet, but it does not crumble at all and dries well.
For glaze it is necessary to mix condensed milk with milk powder at the rate of: 1-1.5 tablespoon. tablespoons of milk powder and 1 tablespoon. a spoonful of condensed milk – for one cake with a diameter of 9 cm. - Grease cooled cakes with glaze.
- To decorate the cakes, melt 4 pieces of dark chocolate. I just put it in hot water in a bag, but it’s important that you have a fully sealed bag when doing this.
Prepare chilled water for decoration. - The chocolate melted completely in a couple of minutes. Wipe the bag with a towel to remove excess moisture and make a tiny incision at the corner of the bag.
- Now chaotically squeeze the chocolate into very cold, literally ice-cold water, forming a “nest”. Leave for a minute for the chocolate to “set” a little.
- Gently remove the “nest” and transfer to a paper towel to drain the water.
- Remove the cakes from the molds and wrap with lace.
Transfer “nests” to Easter cakes. For the “eggs” I use regular peanuts in colored glaze, which are sold in many stores.
You can decorate at your discretion.
- Easter cakes made of batter, with condensed milk and milk powder glaze, according to this recipe, are very tasty, airy and moist (4 cakes with a diameter of 9 cm).
Bon Appetit!
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