On the bright holiday of Easter, not a single table is complete without an Easter cake. Buying it or baking it yourself is everyone's personal business. But I still prefer to bake the cakes myself, choosing good and high-quality products and, of course, seasoning everything with a good mood.
Here's a recipe for one of my favorite cakes. This recipe makes a delicious Easter cake. It is delicate, porous, moderately sweet and moist, with a spicy cinnamon aroma. This cake stays fresh and not dry for a long time. And the glaze, with which we will decorate the cakes, does not crumble or crumble.
This cake recipe using dough, the dough is complex and requires a long kneading, but the result is worth it!
Be sure to take note of the recipe for this delicious cinnamon cake. This is delicious.
Ingredients:
- milk - 460 ml
- eggs - 5 pcs.
- sugar - 260 g
- raisins - 200 g
- butter - 100 g
- pressed yeast - 40 g
- flour - 1 kg
- vanilla sugar - 20 g
- salt - a pinch
- ground cinnamon - 1/2 tsp l.
Glaze
- sugar - 200 g
- water - 7 tbsp. l.
- gelatin - 1 tsp l.
- citric acid - 1/4 tsp l.
Step by step recipe
1. First, let's prepare the dough.
Pour 460 ml of warm milk into a bowl and add 2 tbsp. l. sugar in total for the dough you need 260 g of sugar. Here we crumble 40 g of pressed yeast. Mix everything until sugar and yeast dissolve.
2. Pour 0.5 kg of flour into a separate bowl and pour in the prepared yeast mixture. Mix everything until smooth.
3. Cover the bowl with cling film and leave to rise for 30-40 minutes.
4. While the dough is rising, prepare the raisins. 200 g of raisins are well washed. Pour the washed raisins with boiling water and leave for 10 minutes. After 10 minutes, drain the water and dry the raisins with paper towels.
5. Transfer the dried raisins to a bowl and add 1 tbsp. l. flour. We mix everything. This is necessary so that the prepared raisins are evenly distributed in the dough.
6. The dough has almost come up, we begin to knead the dough.
Divide 5 eggs into yolk and white.
7. Begin to beat the yolks and gradually add the remaining 230 g of sugar. We also add 20 g of vanilla sugar and a pinch of salt to this. Beat everything until the yolks whiten.
8. Beat the whites separately until they become firm, firm foam.
9. Pour the whipped yolks into the dough and add 0.5 tsp. cinnamon. We mix everything. I mix using a mixer with a dough beater, but you can also mix this dough by hand.
10. Add the whipped proteins to the mixed mass. Mix everything again.
11. Pour another 0.5 kg of flour into the dough here in several approaches. Knead a soft homogeneous dough. To facilitate kneading, I first knead the dough with a mixer and then with my hands. If the mixer is not powerful enough, it is better to knead the dough right away with your hands so as not to overload the mixer. The dough should be kneaded for about 15-20 minutes. Sufficiently kneaded dough begins to peel off the bowl during kneading.
12. At the end of kneading, add 100 g of soft, but not melted butter to the dough. Knead for about 5 minutes until the dough is homogeneous.
13. When the dough is ready, pour the prepared raisins in flour and mix everything again until the raisins are evenly distributed.
14. Cover the dough with cling film so that it does not get aired. We leave to approach in a quiet, warm place.
15. After about 1.5 hours, remove the film from the dough that has come up and knead it well with your hands to release all the carbon dioxide from the dough.
16. Cover the bowl with the dough again with foil and again leave it to come up.
17. The dough is ready.
To prevent the dough from sticking to your hands, grease them with vegetable oil.
18. I use half-kilogram tins for baking Easter cake, so I take 500 g of dough. Gently crush the dough with your hands to make a beautiful hat. Put the dough in paper molds. The diameter of my molds is 13 cm, and the height is 9.
19. We rearrange the prepared tins with dough on a baking sheet on which we will bake them.
To prevent the dough from being aired on top, grease it with warm water.
From this amount of dough, I got 4 half-kilogram Easter cakes and another small bun.
We leave the cakes for proving.
20. When the dough in the tins increases by about 1.5-2 times, we put everything in the oven preheated to 180 degrees. We bake for about 35-40 minutes.
21. We check the finished cakes with a stick, piercing them through. A clean and dry stick should come out. If the cakes are baked on top, and in the middle are not yet ready, then cover them with parchment paper and reduce the temperature in the oven by 20 degrees. And bake for about 10-15 minutes.
We take out the finished cakes from the oven and let them cool.
22. Prepare icing for decorating cakes, which does not crumble.
Pour 1 tsp into a bowl. with a medium slide of gelatin. Pour 2 tbsp. water. Mix everything and leave the gelatin to swell for 15 minutes.
23. The gelatin is already swollen. Pour 5 tablespoons into a saucepan. water and add 200 g of sugar. We put on fire. Pour ΒΌ tsp here. citric acid. Bring the syrup to a boil over low heat, stirring occasionally. As soon as the syrup has boiled, remove it from the heat.
24. Immediately, add the swollen gelatin to the hot syrup. Beat the syrup with gelatin using a mixer, first at low speed and gradually increase it to maximum.
25. Beat for about 7 minutes until a white glaze is obtained.
26. The resulting glaze is immediately applied to the cooled cake with a spoon and decorated with decor. You need to decorate immediately, since after a minute the small beads no longer stick to the glaze. If the glaze in the saucepan thickens, then it can be melted over low heat, stirring constantly.
The Easter cakes turned out to be lush, fragrant and moderately sweet. The glaze is beautiful, snow-white and does not crumble even after a few days. Prepare such cakes and delight your family and friends.
Video recipe
The recipe is taken from my culinary site. gotovimop.com