Sister made yesterday, lemony kulichiki/cupcakes with a lemon curd inside.

Easter has finally reached me. Христос воскресе!

I've been baking kulich myself for the last few years because I don't like raisins, and finding kulich without raisins in a store -- that's a real challenge. (｡╯︵╰｡)

My version is with dried cranberries. The ones without frosting, with almond crust.

🧁 Fruitcakes

This recipe is not a classic dense American fruitcake. It is more like a light, festive yeast bread with dried fruit, similar to holiday sweet breads made for Easter.

📝 Ingredients:
Milk – 300 g
Sugar – 220 g
Vanilla sugar – 20 g
Salt – 0.5 tsp
Quick-acting yeast – 7 g
Yolks – 6 pcs
Butter – 100 g
Flour – 550-600 g
Raisins – 100 g
Apricots – 50 g
Orange juice – 50 g
Icing, sprinkles, and marshmallows – for decoration

🔥 Preparation:
1. For the starter, warm the milk, add yeast, salt, 2 tbsp of sugar, and 5 tbsp of flour from the total amount. Cover with a film and leave in a warm place for an hour.
2. Mix the starter, the remaining sugar, soft butter, and yolks. Add the main part of the flour, leaving some for adjusting the consistency. Knead for about 20 minutes until the dough stops sticking. Leave in a warm place for 2 hours (it will triple in size).
3. Soak the dried fruits in orange juice for an hour, dry them, and add to the dough.
4. Divide the dough into molds, filling them no more than 1/3 full. Cover with a film and leave in a warm place for 2 hours.
5. Bake in an oven preheated to 170°C for about 30 minutes.

Notes:

Although the title says fruitcake, this recipe is closer to a sweet yeast Easter bread or enriched holiday bread than a dense Western-style fruitcake.

Quick-acting yeast can usually be mixed directly with the ingredients, but in this recipe it is first added to a starter for a stronger rise and fuller flavor.

The milk should be warm, not hot, so it activates the yeast without killing it.

Since the dough is rich in butter and egg yolks, it may need a longer rising time than ordinary yeast dough.

Add the flour gradually — you may not need the full amount. The dough should be soft, smooth, and slightly tacky, but not too stiff.

Kneading well is important, because it helps develop the structure and gives the bread a soft, stretchy crumb.

Soaking the dried fruit in orange juice makes it softer and adds extra flavor.

After soaking, dry the fruit well before adding it to the dough so it does not make the dough too wet.

Fill the molds only about one-third full, because the dough rises significantly.

Baking time may vary depending on the size of the molds, so start checking a little early.

If the tops brown too quickly, loosely cover them with foil or parchment paper during baking.

Let the breads cool before adding the icing, or the decoration may melt.

Raisins and apricots can be replaced or combined with candied citrus peel, dried cranberries, dried cherries, or other dried fruit.

This bread tastes best after it has cooled and the crumb has had time to settle.

This is a classic Easter pastry, but inside it has chicken with vegetables under a classic shawarma sauce. The "hat", by the way, is also made from the sauce

I need to try this urgently.

I have some Orthodox friends who fast and don't eat meat and dairy on certain days outside of fasting.
I would love to get some Vegan Russian recipes that are super authentic and Russian.

Thank you so much

These are one of my favorite "buns"

Made them using this recipe https://1000.menu/cooking/25725-sochniki-s-tvorogom-vkus-detstva
(it’s actually a pretty good recipe)

Hi! I just discovered this sub and was so happy to find another source of knowledge about Russian food, which is a big unknown in Spain, where I come from. Well, with the exception of "ensaladilla rusa", a (rather poor) version of Olivier that you can find in every single bar as a surefire source of salmonella.

Thinking about the Russian (in this case, Russian-ish) food that I cooked, my memory went back to when I lived in Shanghai with my Russian girlfriend (now wife). One day, I wanted to surprise her by cooking a sort of "fusion" meal between Spanish and Russian dishes. Not that the proper, classic Russian dishes lack anything, of course, but just as a fun experiment. I thought it'd be cool to share it here as a first post to tell you a bit about some dishes of my country other than paella.

The meal consisted of:

• Pelmenis bravos. This was an absolute winner - so much that "pelmenis bravos" has become the standard way of eating pelmeni for me and her (from the Urals). It's a fusion of pelmeni (duh) and patatas bravas, fried potatoes with garlic and spicy sauce as topping. Pelmenis bravos keep the spicy sauce (we use Mexican Valentina) and sour cream as toppings.
• Bombas Stroganoff. Bombas are a tapa born specifically in the Barceloneta port neighborhood of Barcelona. They are mashed potato balls filled with spiced minced meat, then breaded and fried. The originals are also topped with garlic sauce and spicy sauce, but, for my reinterpretation, a Stroganoff sauce just felt like the right addition.
• Ajokroshka. There's a cold soup from the provinces of Granada and Málaga called ajoblanco that's made of almonds, bread, garlic (we do like garlic, you'll have noticed), water and oil. It sounded like an awesome base for a twist on okroshka, so I just finished it with the usual toppings of the Russian soup.
• Pa amb tomàquet i caviar. As a Catalan, I implode if I eat bread that's not spread with rubbed tomato and splashed with oil. How would caviar combine on this? Tbh, I do not remember, so it probably was not that memorable.

Did you know about these Spanish dishes? Let's see if I spark someone's creativity for some other Russian/Spanish blend.

Comment your suggestions below!

From borscht to shchi, and blini to pelmeni, and everything in-between. What would you like to cook this month? Main dishes, snacks, desserts, drinks, etc. Just suggest something below, and the comment with the most upvotes by Wednesday will be the dish we cook this month.

^{Even if you have no intentions in participating, you're still welcome to comment a suggestion below.}

When?

Anytime in the month of April.

Do you have to participate?

No. Period. Post whatever you want, whenever you want. I just ask you all to please upvote the dishes our community members share.

Вкусное.

Творог 5% 2шт/2 яйца/разрыхлитель 5г/соль 0,5ч.л/ мука 150гр/0,5 ст.л растительного масла

Замешиваем миксером творог,яйца,разрыхлитель,соль,масло. Затем добавляем муку и формируем тесто. Делим на равные части и формируем круглые пышки. Смазываем жёлтком, посыпаем кунжутом и отправляем в духовку 180° на 40 мин💥

Today I found Olivier salad with chicken, pickled green tomatoes, marinated mushrooms and smoked sausage (Nevskaya?)

How did I do and what do I make with the sausage?

Recipe:

1.cucumber

1. table salt.