Hi friends! Easter cake is on the menu today. I adapted this recipe for yeast and used Bigu dough. Easter cake turns out to be very rich, sweet, delicate, fibrous and very tasty. The recipe is quite unusual, so watch the video to understand the whole process.
👇Video recipe for butter Easter cake 👇
For this cake, you need to make some preparations per day, one of them is Biga dough.
OPARA
- Stir 1 g of dry yeast and 60 g of warm water (30 ° C degrees) in a bowl.
- When the yeast has dissolved, add 50 g of wheat flour and stir.
- Pour the remaining flour onto the table and put the contents of the bowl on it.
- Knead a homogeneous dough.
- Remove the dough in a spacious dish, the dough can increase 3 times.
- Cover it loosely and leave at room temperature for an hour and a half.
- After that, put the dough in the refrigerator for 24.
AROMATIC HONEY
- The next piece to make is fragrant honey.
- I add lemon, orange and lime zest to it.
- Tighten the honey with plastic wrap and put in the refrigerator.
CANDIED FRUIT
- Put candied orange fruits, light raisins, dark raisins and dried cranberries in a jar. Total 250 g.
- Pour 100 g of dark rum into a jar, mix everything and leave until the next day.
DOUGH FOR KULICH
120 g of water, 3 egg yolks and 1 egg should stand in the refrigerator.
Take 100 g of butter out of the refrigerator.
An hour before kneading, it should be soft, but not warm. This is called lipstick condition.
- Add 15 g of compressed yeast to 50 g of room temperature water.
- Pour 100 g of cold water directly from the refrigerator into a bowl or bowl and pour 80 g of sugar into it.
- Add 300 g of flour to this.
- Remove yesterday's starter from the refrigerator and start mixing the products.
- Pour out the yeast mash.
- Little by little, add the sourdough in pieces.
You need a very strong flour with a protein content of 13%, ideally manitoba. There is a lot of baking in the dough, bad flour will not make it up.
- Toss the egg with the egg yolks.
- When the dough has become homogeneous, you can gradually introduce the yolks.
- Avoid large portions, divide the action by 5-6 times.
- After that, also gradually, in several steps, you need to introduce butter.
- The law works here: - The quieter you go, the further you will be.
- Put the dough in the refrigerator for 20 minutes before final kneading.
- After the refrigerator, finally knead the dough until smooth, shiny, homogeneous.
- You can be guided by how it lags behind the walls of the dishes or from your hands.
- Nice smooth dough sticks off the walls.
- Grease the dishes with vegetable oil and transfer the dough into it.
Put it in a proofer at 28 ° C degrees. It should be suitable before tripling the volume.
It took 1.5 hours.
- Knead the dough on four sides, turn it over and put it in the refrigerator for at least an hour.
- Do not forget to get the second portion of oil (150 g) an hour and a half before the last batch.
- You need 4 more egg yolks, while you can keep them in the refrigerator.
- Mix 100 g of flour with 50 g of sugar.
- Take out the chilled dough.
- Put it in a bowl and add flour and sugar to the dough. Knead everything until smooth.
- When the dough is smooth and smooth, add 4 g of salt, a fragrant honey paste.
- Mix everything and gradually add egg yolks, then butter.
- It remains to carry on dried fruits and nuts.
- It is better to throw dried fruits on a sieve so that the excess liquid glass.
- Put the dough on the table and stir in the nuts and dried fruits.
- Place the dough in the same container in which it was suitable.
- Remove it in the same place at 28 ° C degrees for an hour.
- After an hour, put the dough on the table and divide into the desired number of cakes.
- Round and roll each part of the dough.
- Leave the future cakes for 30 minutes.
- Place the dough inside the molds and leave to proof.
Preheat the oven to 175 ° C degrees.
- You can cover the cakes with lipstick.
- Put the cakes in the oven and immediately lower the temperature to 160 ° C degrees.
- The temperature inside the finished cake is 94 ° C degrees.
- 55 minutes passed.
- You need to very carefully pierce the Easter cakes with wooden skewers and hang them upside down.
Our grandmothers knew the culture of making Easter cakes very well and, despite their busyness, they did it, one might say, even with respect and did not spare time.
I think you, too, can set aside a day to cook good Easter cake.
There are enough recipes for cakes on the channel for every taste: there are cakes according to GOST, there is lace, there is cottage cheese, there is custard and even royal cake.
Today I have butter sweet Easter cake.
I wish you bon appetit and God bless you!
Like, write your comments and share your Easter recipes.