#асмр #обзор #еда #мода #тренд #рек #реки #рекомендации #мукбанг

Ingredients

• 500 g All-Purpose Flour (sifted)
• 150 g Granulated Sugar (room temperature)
• 150 g Unsalted Butter (softened, cut into cubes)
• 4 large Eggs (room temperature)
• 200 ml Milk (warm (35‑40°C))
• 10 g Active Dry Yeast (about 2 ½ tsp)
• 5 g Salt (about 1 tsp)
• 2 tsp Lemon Zest (freshly grated)
• 30 ml Lemon Juice (freshly squeezed)
• 80 g Poppy Seeds (lightly toasted)
• 1 tsp Vanilla Extract (pure)
• 200 g Marshmallow (Zephyr) (soft, cut into strips for frosting)
• 100 g White Chocolate (chopped, for glaze)
• 2 drops Red Food Coloring (gel, for tinting white chocolate)
• 1 piece Chocolate Rabbit Decoration (store‑bought, optional)
• 30 g Decorative Sugar Balls (candied, for garnish)

Instructions

1. Activate Yeast

   In a small bowl combine warm milk (35‑40°C), a pinch of sugar, and the active dry yeast. Stir gently and let sit for 5‑10 minutes until frothy.

   Time: PT10M

2. Mix Dry Ingredients

   In the large mixing bowl whisk together sifted flour, remaining granulated sugar, salt, and toasted poppy seeds.

   Time: PT5M

3. Combine Wet Ingredients

   Add softened butter, eggs, lemon zest, lemon juice, vanilla extract, and the activated yeast mixture to the dry ingredients. Using the stand mixer on low speed, mix until a shaggy dough forms.

   Time: PT8M

4. Knead Dough

   Increase mixer speed to medium and knead for 8‑10 minutes until the dough is smooth, elastic, and pulls away from the bowl sides.

   Time: PT10M

5. First Rise

   Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place (30‑35°C) until doubled, about 45‑60 minutes.

   Time: PT1H

   Temperature: 30‑35°C

6. Shape Kulich

   Punch down the risen dough, then shape it into a tall cylinder. Lightly flour the kulich mold and place the dough inside, smoothing the top with a spatula.

   Time: PT5M

7. Second Rise

   Cover the filled mold with a towel and let rise again until the dough reaches the top of the mold, about 30‑40 minutes.

   Time: PT35M

   Temperature: 30‑35°C

8. Bake Kulich

   Preheat the oven to 180°C. Bake the kulich for 45‑55 minutes, rotating halfway through. The cake is done when a skewer inserted into the center comes out clean and the top is golden.

   Time: PT55M

   Temperature: 180°C

9. Cool Completely

   Remove the kulich from the mold onto a cooling rack and let it cool completely (at least 1 hour) before frosting.

   Time: PT1H

10. Prepare Marshmallow Frosting

    In a saucepan over low heat, melt the white chocolate with a few drops of red food coloring until smooth. Remove from heat and fold in the cut marshmallow strips until fully incorporated, creating a glossy, pink‑tinged frosting.

    Time: PT10M

    Temperature: low heat

11. Frost Kulich

    Using a spatula, spread the marshmallow‑white‑chocolate frosting evenly over the top and sides of the cooled kulich. Smooth the surface as much as possible.

    Time: PT5M

12. Add Decorations

    Place the chocolate rabbit on the top center and scatter decorative sugar balls around it for a festive look.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g