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Holy Easter will come next Sunday - Of course, due to the existing pandemic, things will not go as usual. But, I think, all the same, most of the Orthodox population will prepare for the holiday - cook cottage cheese pasta, paint eggs, and of course, bake cakes!
Cooking classic Easter cakes is a laborious and rather long process, and of course, it's worth it - but, not always, and not everyone has the time and opportunity for this!
Today I want to offer you a recipe for "Lazy" Easter cakes - a simplified preparation, and you won't even need to knead the dough with your hands!
Cooking ingredients:
Milk - 150 ml
Yeast (dry) - 7-8 g
Sugar - 120 g
Butter - 100 g
Chicken eggs - 2 pcs.
Vanillin - to taste
Salt - 2 pinches
Lemon - 1 pc. (you only need the zest)
Flour - about 400 g
Raisins - 150-160 g (I define about 40 g, per 1 cake)
The first 15 minutes will be spent on cooking yeast dough - pour yeast into a bowl, put a teaspoon sugar, taken from the total, 3-4 teaspoons of flour, and fill it all with warm milk, mix. We put in a warm place until the "yeast cap" appears.
When the dough is ready, into another bowl - a larger volume (for the main dough), break the eggs, pour sugar, vanillin, a little salt, pour in melted butter (not hot) and just grind a whisk.
Then pour in the dough that came up, rub the zest of one lemon on a fine grater here, mix. You can skip the lemon zest ... But, I really love the combination of vanilla and lemon zest in Easter cakes.
Now, gradually sift the flour, and rub it all with just a whisk. As a result, the dough should be the same as for pancakes, but a little thicker... Stir with stretching movements for about 3-5 minutes. And, again, we put the bowl of dough in a warm place, waiting for an increase of 2-3 times. Someone will need 1 hour for this - someone 2 hours, it all depends on the temperature of your "warm place" ...
It took me 1.3 hours, the dough increased enough ...
And, now, it's time to add raisins, dried fruits or candied fruits, nuts to the dough... For the entire specified amount of dough, it is enough to put 150 g of some kind of "filler" - I do this only for 1/3 of the part, since the eldest daughter does not eat any dried fruit. Mix all this well again!
Now we take the prepared baking dishes (paper or metal) and fill them in 1/3 part. The "correct" amount is 4 forms, 9 cm each - the rest must be measured!
We put the forms with the dough in a warm place, and wait until it completely fills the volume (it will take about 40 minutes).
We bake the cakes in an oven preheated to 180 degrees for 25-30 minutes, and after baking we put them on a barrel so that they do not settle. And, from time to time we turn over... And at this time ...
We prepare any icing, at our discretion! I have not been making protein glaze for several years - I cook only on gelatin, or on powdered milk. This time powdered milk...
For 80 g of milk powder, add 2 tbsp. tablespoons of powdered sugar, and little by little I add water, bringing it to a "glaze" state - maybe 3-4 teaspoons will go away. The icing will be milky - like melted white chocolate!
Cover the cakes with glaze and decorate. Cook, taste, Bon appetit!