The perfect icing for Easter cakes, white as snow. I cook kulich without mistakes, I don't knead.
For sourdough:
1. 250 gr. warm milk.
2. 1 tablespoon of sugar.
3. 35 gr. yeast.
4. 12 tablespoons of flour.
I leave it for 40 minutes.
5. Lemon peel.
6. 10 eggs (I separate the yolks from the proteins).
7. 200 gr. sugar into proteins.
8. 200 gr. sugar into yolks.
9. A pinch of salt or 1/4 teaspoon.
10. 1 teaspoon lemon zest in egg whites.
11. 1 teaspoon of lemon zest in yolks.
12. 1 teaspoon vanilla sugar.
Whisk the yolks until light in color.
Whip the egg whites until creamy.
13. I pour 200 gr into the sourdough. milk.
I pour the yeast into a large bowl.
I add beaten egg yolks.
I add whipped egg whites.
14. 250 gr. melted butter.
15. 150 gr. sour cream.
16. 300 gr. flour (sprinkle in parts).
I put the dough in heat for 1 hour.
I divide the dough into two parts (I will add raisins to one, not to the other).
17. 200 gr. pure raisins (mix with 1 teaspoon of flour).
Grease the forms with vegetable oil and sprinkle with flour.
I fill 1/3 of the form with a test.
I put it in the oven to bake at a temperature of 180 degrees for 40 minutes.
For glaze:
1. 1 egg white.
2. 130 gr. powdered sugar.
Beat until thick.
3. 1 teaspoon lemon juice.
I whip into a lush foam and decorate.
I congratulate everyone on the upcoming Easter holiday. Cook for yourself and the whole family. It turns out pasochki are very tender, soft and incredibly tasty. I can smell the fragrance throughout the house.
Stay healthy and bon appetit.
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