My family's Easter table couldn't be complete without pundcakes. In my family we loved the yeast with plenty of groceries. These rural eggs gave the baking strong, yellow color. Manual crimp gave an amazing final result thanks whom the cake had a wonderful flesh fragrant and was very tasty.
A method of preparing kulicz:
Delicacies with liqueur previously soak overnight. Yeast stir with a spoon of sugar, milk and 250 gr. flour. Set aside in warm place for approx. 15 min. to foaming.
The remaining flour mix with butter. Egg yolks with the sugar and vanilla essence whip until fluffy. Proteins with salt whip to stiff. Add the yolks foamed yeast. Then add the flour with the butter and knead well with a mixer or by hand approx. 10 min. At the end add the beaten protein and
knead again. If the dough is too sticky add a little flour. Knead the dough until mooth, silky consistency. The dough should easily come away from the hands. Add sweetmeats together with liqueur. Mix. Cover with towel and linen let stand for 2 hours. in a warm place. After 50 min. the dough has risen ( knead) and let stand for re-grow up. At this time, the dough knead, cover the bowl with plastic wrap and leave in the fridge for 6-8 hours. or all night. After removing from the refrigerator set aside the dough in a warm place. Knead. Divide into two parts and put into molds with longitudinal Wed. 16-18 cm. or carve out of paper cylinders and put to the usual round
springform. Set aside to grow for approx. 40 min. - it should double in volume.
Preheat the oven to 180C oven approx. 35-45 min.
Method of prepararing meringues:
Proteins put into a clean, dry bowl. Beat using mixer the moment when the proteins begin to double its volume, add with a thin stream powdered sugar. Beat to stiffness. Lubricate using spatula or spoon on top of kulicz meringue. Put in the oven and fastener under the grill (should be on the top burner) in tem. 200C approx. 5-7 min. Or if you have a special gas burner for creme brulee use for rapid roasting.
Bon Appetit.