This is one of my favorite Easter cake recipes. Thanks to this method of preparing the dough, the cry is moist and does not get stale for a very long time. The dough is like fluff. Very light, airy, it is a pleasure to work with it.
A step-by-step recipe with a photo of how to cook an Easter cake.
First of all, I will prepare the dough.
Add 25 grams of fresh yeast to 40 milliliters of warm milk. Fresh yeast can be replaced with dry yeast - 8-10 gr.
I add another teaspoon of sugar, mix everything and set the side aside for now.
I pour 210 ml into a saucepan. milk and add 50 gr. butter at room temperature. I put it on the stove and bring it to a boil, occasionally stir it.
The mass has boiled, I add 50 gr. flour and mix everything well. This is the consistency of the choux dough. Let it cool down.
I take 4 eggs and separate the whites from the yolks. Eggs should be at room temperature.
I add 1/3 tsp to the yolks. salt. I add a little more turmeric, then the cakes will have a pleasant sunny color.
I add more vanillin (1 g) and half the sugar (70 g). I only take 150 gr. sugar for this recipe. I have more than enough sweet cakes.
I mix everything with a mixer for 1 minute.
The dough went well, I pour it over the yolks and mix a little.
I add the remaining sugar (70 g) to the proteins and beat with a mixer for about a couple of minutes.
I add 80 gr to proteins. sour cream and 70 gr. soft butter. I stir.
I take a deep bowl, where I will knead the dough and pour the yolks with dough, proteins and custard dough (it has already cooled down), mix.
Gradually add the sown flour and knead the dough. The dough will stick slightly to your hands. It took me 700 gr. flour.
I transfer the dough into a deep bowl, cover with cling film and leave in a warm place for an hour, let it fit.
This is how the dough fit perfectly.
I put the dough on the table. I will have cakes with raisins. I poured boiling water over the raisins in advance and dried them.
I add a little flour to the raisins so that it is more evenly distributed over the dough.
I mix the raisins into the dough. For the convenience of working with the dough, you can grease your hands with vegetable oil.
I fill the baking dish with dough no more than 1/3 in height.
I take part of the dough, I will knead it a little
I form a circle of dough and wrap it in a tube on one side.
I take the edges, twist them, form a bun
In this form, I transfer the dough into a mold.
I have enough dough for 4 forms with a diameter of 12 cm. and 1 mold with a diameter of 10 cm.
Cover the molds with a towel and let the dough fit.
This is how gorgeous the dough fits, already beauty!
I cook cakes in an oven preheated to 180 degrees for 30-40 minutes.
The cakes are ready, let them cool and grease with glaze.
I have on the channel recipe for glaze, which is prepared in literally 1 minute. I also use it.
Easter cakes are delicious, fragrant, beautiful, moist! Stored for a long time. Bon appetit and Happy Easter!
I keep the cakes in a closed saucepan. (cover without holes). The cake according to this recipe is well stored for a whole week and does not get stale.
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