Our family recipe for Easter cakes. I don't want to try other recipes.
Last year I already shared this recipe. But from the specified amount of ingredients, sooo many cakes are obtained (about 15-20 pieces of medium size). We always cooked a lot, because our family is big and we always get together on Easter.
But this year, many will celebrate Easter in a narrow circle. Therefore, I receive a lot of letters with a request to show the same recipe, but for a few cakes. I share)) I will cook today 3 cakes weighing 470 g
I highly recommend the recipe! There are already a lot of reviews on my YouTube channel from those who prepared (I will leave a link to this video below). You can read these reviews. I am sure that you, like many others, will really like the cakes according to this recipe.
I pour warm milk into a bowl and dissolve the yeast in it. I add flour like pancakes. And I leave it in a warm place for 15-20 minutes. This is a dough. It should double in size. But it is impossible for the dough to "settle".
Beat the eggs in a separate container (I leave the white of one egg for the glaze). I add salt, sugar, vanillin. Then sour cream (it is better to take fatter) and melted butter. The butter must not be hot! Pour the resulting mixture into a bowl of dough:
Stir gently and add flour in parts. In parts! Sift flour at least 2 times. In the process of mixing, add raisins (mix it with flour).
I put the dough on the table and continue to knead. To prevent the dough from taking a lot of flour, I moisten my hands with vegetable oil.
I spread the dough in a greased mold and leave it in a warm place (no drafts) until it rises 2.5 times. This usually takes 60-80 minutes.
I knead the dough a little, divide it into 3 parts and put it in oiled forms. I leave it for another 30 minutes to rise.
I put the forms with the dough in an oven preheated to 180 degrees and bake for 40-45 minutes (without convection). I take out the molds from the oven, let them stand for 5 minutes, then carefully remove the finished cakes.
I prepare the icing the way my grandmother used to cook it. I prepare the icing sugar myself. I chop the sugar I beat the protein with a mixer, gradually adding powdered sugar. I definitely add a pinch of citric acid. The glaze never runs off, it cures perfectly! And does not fall off the ready-made cakes.
I put the icing on the still hot cakes. And decorate))
It is better to try cakes at least in a day. Such cakes do not stale for a long time, and every day they only become more delicious!
Here's a cutaway:
In the video below, I showed the whole process in detail. There is also a recipe for yoghurt cake and a delicious roll with poppy seeds. Look - you will like it))
INGREDIENTS:
• Milk - 160 ml
• Eggs - 5 pcs. (1 protein - for glaze)
• Yeast (dry) - 8 g (or fresh 30 g)
• Flour ~ 700 g
• Sugar - 150 g
• Vanilla sugar - 10 g
• Sour cream (20-25% fat) - 70 g
• Butter - 130 g
• Salt - 1/3 tsp.
• Raisins - 100-120 g
For glaze:
• Egg white - 1 pc.
• Powdered sugar - 4 tbsp. (100 g)
• Citric acid - a pinch
And here is a recipe for a large number of cakes (with reviews from those who have already prepared) + incredibly tasty cottage cheese cakes without yeast + cottage cheese Easter (without eggs and butter).
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#kitchen inside out baking
#kitchen inside out dough