Dmitry Koldun told how he will celebrate Easter: “Grandma was the initiator”
[ad_1]
The artist shared an exclusive recipe for Easter cake
Dmitry Koldun honors folk holidays and tries to celebrate them with his family. The artist has two children who also love Easter. The singer himself has the brightest memories associated with this Orthodox holiday.
“When I was little, we had chickens, and during Easter I got up early in the morning for eggs to paint them myself. By the way, they were painted only with natural ingredients. Mostly onion skins. And she, too, was from her garden. We still do not use any chemical dyes, but we do everything the old fashioned way, despite the fact that I am a chemist by education and I know almost everything about dyes, – said the artist. – Easter is always celebrated by the family, it is a good spring holiday. By the way, in childhood, the grandmother was always the initiator of the celebration, so the tradition has been preserved, and we cherish it.”
Dmitry Koldun also shared with MK an unusual recipe for Easter cake, which was prepared by our grandmothers. A feature of this recipe is the fact that you can bake with dry yeast. Then the cake looks the most authentic. To prepare the “grandmother’s” cake you will need:
Half a liter of milk, a pack of dry yeast (10 g), sugar – 2 cups, flour – 8 cups, eggs – 6 pcs., a pack of margarine (300 g), a little butter, raisins – 200 g, vanillin and salt – each taste.
Milk must be poured into a saucepan and heated to a warm state and poured into a bowl. Add dry yeast, half a glass of sugar and three glasses of flour, which must first be sifted. Mix it all up and cover with a towel. Then you need to put the bowl in a warm place for two hours so that the future dough rises. In a separate bowl, mix the egg yolks with the remaining sugar, grind them until a homogeneous white mass is obtained. Proteins need to be salted and whipped with a mixer. When the dough rises, add whipped proteins, pounded yolks and half a serving of margarine, which must first be melted. Then add the rest of the flour and knead the dough with your hands. After obtaining a homogeneous mass, the dough must be kept for another one and a half hours in a warm place. Rinse the raisins and add to the dough, it is also needed for decoration on top. Arrange future Easter cakes in molds coated with oil from the inside so that they do not burn. Sprinkle raisins on top and put in the oven at 150 degrees on the middle level. Cooking time is about one and a half hours. Bon appetit!
Newspaper headline:
Dmitry Koldun celebrates Easter: “Grandma was the initiator”
[ad_2]
Source link
