We all bake traditional Easter cakes for Easter. Are you interested in their origin? I asked this question last year and found out that Easter cakes appeared in Russia even before the adoption of Christianity. In Christianity, they symbolize the invisible presence of Christ. In pagan traditions, kulich was sacrificed to the fertile land, which was the beginning of the upcoming sowing work. As a result, two cultures (Christian and pagan) have combined their traditions and customs.
And today, for every housewife, kneading dough and baking cakes is of great importance. There is even a belief that a tall, lush cake is a good year and the health of the whole family. Maybe that's why we use family recipes proven over the years to be sure of a successful result.
In this recipe I will describe the process of making Popadya Easter cakes. They always turn out to be very tender, tasty, well stored and do not stale for a long time.
Ingredients:
- Milk - 250 ml.
- Sugar - 175 grams
- Butter - 150 grams
- Egg yolks - 5 pcs.
- Fast acting yeast - 7 grams
- Wheat flour - 500 grams
- Vanillin - to taste
- Candied fruits - 250 grams
Preparing products for making dough. Separate the egg yolks from the whites. Sift the flour twice through a fine sieve.
You can add raisins or any other dried fruits to the dough.
I heat half of the milk to a temperature of 35-36 degrees (comfortable for activating yeast). I add yeast and sugar and flour from the total amount (1 tablespoon each). Stir the mixture with a whisk and leave for 30-40 minutes, until a frothy cap appears on the surface.
In the bowl of the food processor I put egg yolks, sugar and soft butter, which I took out of the refrigerator beforehand.
I whisk these products.
I combine the oil mixture with the matched dough, vanilla. I pour in the remaining milk, stir it.
I add flour and knead the dough. Kneading takes at least 10 minutes, so it is advisable to use a kitchen machine. The resulting dough is soft and elastic.
I cover the container with the dough and leave it in a warm place until it expands.
I spread the prepared candied fruits into the dough that has come up.
Thoroughly knead the dough and mix with candied fruits for even distribution.
I divide it into parts depending on the size of the forms in which I will bake the cakes.
It is very convenient for baking to use ceramic mugs or ready-made paper forms, which must first be greased with a small amount of butter.
I round the dough and put it in prepared containers. The dough volume should not exceed ¾ of the mold volume
I leave it in a warm place to rise the dough.
I bake cakes in the oven preheated to 180 degrees for about 1 hour. I check the readiness with a wooden splinter. Let the Easter baked goods cool completely.
Since ancient times, Easter cakes have been cooled on pillows, often turning them over so that they retain their shape. You can build a cradle-type kitchen towel structure and cool them in it.
After complete cooling, I remove the baked goods from the molds.
I decorate "Popadya" Easter cakes at my own discretion. You can cover them glaze or simply sprinkle with icing sugar.
Happy easter! May peace and happiness reign in your home!
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