Easter baked goods are striking in their variety and everyone will find for themselves the recipe that will suit him and his strength and taste. The easiest way is to bake butter cake with nuts and raisins using fresh yeast. Its preparation will take you 4-5 hours at most, and the baking itself will take 40-50 minutes. Ready-made Easter cakes can be covered with white or multi-colored glaze purchased in the store or created at home, as well as decorated with sprinkles and mastic figures, cream flowers.
To prevent the raisins from moving to the bottom of the baking dish during baking, steam them in boiling water for about 10 minutes beforehand, and then dry them with paper towels to remove excess moisture. Do not forget that high-quality yeast dough must be approached three times: in a dough, after mixing with additives and in the forms themselves.
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Ingredients:
Wheat flour - 500 g
Milk - 200 ml
Chicken eggs - 3 pcs. (1 egg +2 yolks)
Sugar - 100 g
Salt - 3 pinches
Fresh yeast - 30 g
Butter - 100 g
Vanillin - 2 pinches
Raisins - 100 g
Walnut Kernels - 80 g
How to cook:
Prepare food. Steam the raisins in boiling water, after 10 minutes, drain the liquid and pat the dried fruit with paper napkins or on a towel.
Start cooking the cake with dough: chop fresh yeast in your hands and pour into a deep bowl. Add half the norm of granulated sugar and 1 tbsp. wheat flour.
Heat milk of any fat content to 30 degrees using a microwave oven or a ladle, a saucepan. Pour it into the bowl with the contents and start stirring.
Stir until the yeast is completely dissolved in the liquid. Cover the container with a towel and leave it in a warm place for 30-40 minutes, not in the oven or in a draft.
After the indicated time, combine 1 chicken egg and 2 yolks in a deeper bowl. Whisk them with the remaining granulated sugar, salt, and melted but not boiling butter.
Put the matched dough into the prepared sweet mixture and mix thoroughly.
Sift the wheat flour and add to the bowl. Knead a not tight, sticky dough and cover it with a towel. Leave it warm for 1 hour. Keep in mind that the dough will grow by about 3 times, so the bowl should really be deep!
Then brush your work surface with melted butter or vegetable oil. Lay out the dough and gently roll it out with a greased rolling pin.
Grind the walnut kernels, but not into crumbs. Mix them with raisins and sprinkle a layer of dough on top. Roll it up on either side.
Grease baking dishes with oil. Cut the roll of dough into pieces and place them in these forms, filling no more than a third of the total volume of each container. If it turns out more, the dough will overflow with an increase and the cake will not be fluffy.
Cover the molds with a towel and leave the pieces in a warm place for 40-60 minutes - the dough will double in size. Be sure to cover them, because the tops of your convenience foods will become frayed and subsequently cracked when baked if you don't.
Preheat the oven to 180 degrees and place the baking sheet in it. Bake the cakes for about 50 minutes, keeping an eye on the top and bottom so they don't burn.
After a while, remove them and lay them on their side on a towel - this is a prerequisite, otherwise they will settle. Cool it down.
Decorate the cooled cakes to taste. Remember, if you put icing on hot baked goods, it will drain off!
Serve Easter cakes with nuts and raisins to the table on Bright Sunday for breakfast, brewing a fragrant tea!
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