Our family recipe for Easter cakes. I've tried many other recipes. But I always come back to this. If you try it even once, keep this recipe for sure! These are not just words. Read the comments of those who have already cooked under this video:
Even if you cook Easter cakes for the first time, you will definitely succeed! And it will turn out very tasty!
How to cook
First, I boil the milk and let it cool until warm.
Pour warm milk into a bowl, add yeast. When the yeast dissolves, I gradually add flour, so that the dough turns out like for pancakes (like thick sour cream). I leave it in a warm place until it is enlarged by about 2 times.
It is very important that the dough does not settle! As soon as it rises, add to the dough. The time is always different, depending on the yeast (on average, 20 minutes).
Now the eggs. Please note that the recipe for a large number of Easter cakes! If you need less, I will leave at the end of the article a link to the same recipe with fewer ingredients. But I still recommend to cook right away to the full rate (the cakes are very tasty, you will not regret it!)
I set aside two squirrels for the glaze.
Beat eggs with sugar and vanilla. I add salt and sour cream. I add sugar 450 g. Easter cakes are moderately sweet. BUT if you like sweeter - add more sugar - 550-600 g! I take sour cream with a fat content of at least 20%.
I stir it again with a mixer and add the melted butter. Important! The oil must not be hot!
And now I pour this mixture into the dough (it rose perfectly):
Stir gently and gradually add the sifted flour. Sift flour 2-3 times! Then the cakes are airy. I definitely sift it! In the process of mixing, add raisins. Again, I don't have a lot of raisins in my recipe! BUT if you like it when there are a lot of raisins in Easter cakes - increase the amount.
The raisins must first be washed well and dried. Can be rolled in flour. But I don't. I just add the raisins along with the flour while kneading the dough. Never settles!
I knead the dough first in a bowl, then on the board, adding more flour. To make the dough take less flour, I pour a little vegetable oil on my hands and continue to knead.
I don't knead the dough for a long time. When it stops sticking to my hands and becomes homogeneous, I put it in a greased container (I have two) and leave it in a warm place until it doubles in size. I cover the containers with a towel. Don't forget that "dough loves silence"! That's what my grandmother always said. It is advisable not to shout, not to make loud noises and, of course, to prevent drafts in the room where the dough "fits". The time is usually an hour and a half.
This is how beautiful the dough turns out:
I knead it a little, pinch off the pieces and put them in oiled forms (the dough should be a little less than half of the mold). I use paper forms. I press the dough lightly (very lightly), just distribute it in shape, then the bottom of the cake will turn out to be even.
I put the molds on a baking sheet and let them stand in a warm place for another 30-35 minutes until the volume also doubles.
And only then I put it in an oven preheated to 180 degrees and bake for about 30-40 minutes. Look at your oven here, of course! The top should be well browned.
I take the cakes out of the forms or you can leave them like that (if the forms are paper).
For the glaze, beat the whites with powdered sugar and add a pinch of citric acid. The glaze should be thick. If it is too thin, add a little more powdered sugar. The video clearly shows how I do it.
I grease the tops with glaze and decorate. And that's it! We are waiting for Easter.
Try this recipe. I am 100% sure of him!
Recipe:
• Milk - 500 ml
• Eggs - 15 pcs. (Take 2 squirrels for glaze)
• Yeast (dry) - 22 g or fresh 100 g
• Flour - 2.5 kg (approximately)
• Sugar - 450 g (if you like too sweet cakes, add more sugar)
• Sour cream - 200 g
• Butter - 400 g
• Vanillin - 2 g
• Salt - 1 tsp.
• Raisins For glaze:
• Protein - 2 pcs.
• Powdered sugar - 200 g
• Citric acid - 1/4 tsp.
• Confectionery powder (for decoration)
*** From this amount of dough, 12 cakes are obtained (forms 90x90mm) + 9 cakes (forms 60x60)