Easter cake
Easter is the most important religious holiday of the year. On this day, people bake Easter cakes and paint eggs, and on Holy Sunday they meet and greet each other with the words “Christ is risen.” There are many options for making Easter cakes. There are curds that do not require baking, as well as those made from rich yeast dough. Today we will talk about standard Easter cakes baked in the oven. Thanks to their composition, baked goods remain fresh for a long time and after another week you can enjoy delicious, aromatic products.
To prepare Easter cake weighing 500 g you need:
Preparation of products.
1. Dry yeast can be replaced with wet yeast. For this amount of finished product you should take 25 g of yeast.
2. The flour must be sifted well to prevent various debris from getting into it. Sifted flour helps the dough become more airy. Immediately sift the vanillin with the flour.
The dough is prepared using the sponge method, as it contains a lot of fat and sugar.
3. Milk for preparing yeast dough must be heated until warm.
4.The butter must be melted to a liquid or creamy consistency.
5. Pass the lemon zest through a meat grinder or grate it.
Preparing the dough.
6. Pour the yeast into the dough container, pour in the milk and stir until the yeast dissolves.
7. Now add sugar in the amount of 1 tbsp. l and flour (45 g), the whole mass must be mixed, cover the bowl with a napkin and remove for fermentation.
8. The bowl can be placed on the radiator or placed in a container with warm water. We wait for bubbles to appear on the surface, the mass rises in a “cap”, and its volume should double. While the dough is fermenting, prepare the rest of the ingredients.
9. Wash the raisins in boiling water and then mix with one tablespoon of flour.
Preparing the dough.
10. Mix the yolks with the remaining granulated sugar and stir until it dissolves. Why only yolks?! And all because protein gives the dough rigidity, the products quickly become stale and lose their taste.
11. Pour the sugar-egg mixture into the prepared dough, add salt and lemon zest.
12. Now gradually add flour and knead the dough.
13. At this stage, add raisins to the flour, and at the end - prepared melted fat. The dough must be kneaded on the table until smooth for 15 minutes.
14. Place the dough in a warm place, covering the container with a napkin. When the dough increases, you need to knead it. Repeat this procedure two, or better yet, three times.
15. Grease the Easter pan with fat. We spread the dough with the expectation that it will increase 3 times during the process of rising and baking. We put it near the oven or in the oven with the door open with minimal heating and wait for it to come.
16.After this, bake the products at a temperature of 200 C for ten minutes, and then for another 50 minutes at a temperature of 170 C. Cool the finished cakes and remove them from the mold.
Preparing the glaze.
Egg whites must be mixed with powdered sugar. Powder should be added gradually until a thick, homogeneous mass is formed. The exact amount of powder depends on the volume and density of the protein.
Grease the tops of the Easter cakes with icing and sprinkle with sprinkles or decorate with various decorations.
To prepare Easter cake weighing 500 g you need:
- dry yeast - 8 g;
- egg yolks - 2 pcs.;
- sugar - 75 g;
- margarine – 55 g;
- raisins - 50 g;
- milk - 110 ml;
- salt;
- flour - 245 g;
- vanilla;
- lemon without peel - 1/4 part.
Preparation of products.
1. Dry yeast can be replaced with wet yeast. For this amount of finished product you should take 25 g of yeast.
2. The flour must be sifted well to prevent various debris from getting into it. Sifted flour helps the dough become more airy. Immediately sift the vanillin with the flour.
The dough is prepared using the sponge method, as it contains a lot of fat and sugar.
3. Milk for preparing yeast dough must be heated until warm.
4.The butter must be melted to a liquid or creamy consistency.
5. Pass the lemon zest through a meat grinder or grate it.
Preparing the dough.
6. Pour the yeast into the dough container, pour in the milk and stir until the yeast dissolves.
7. Now add sugar in the amount of 1 tbsp. l and flour (45 g), the whole mass must be mixed, cover the bowl with a napkin and remove for fermentation.
8. The bowl can be placed on the radiator or placed in a container with warm water. We wait for bubbles to appear on the surface, the mass rises in a “cap”, and its volume should double. While the dough is fermenting, prepare the rest of the ingredients.
9. Wash the raisins in boiling water and then mix with one tablespoon of flour.
Preparing the dough.
10. Mix the yolks with the remaining granulated sugar and stir until it dissolves. Why only yolks?! And all because protein gives the dough rigidity, the products quickly become stale and lose their taste.
11. Pour the sugar-egg mixture into the prepared dough, add salt and lemon zest.
12. Now gradually add flour and knead the dough.
13. At this stage, add raisins to the flour, and at the end - prepared melted fat. The dough must be kneaded on the table until smooth for 15 minutes.
14. Place the dough in a warm place, covering the container with a napkin. When the dough increases, you need to knead it. Repeat this procedure two, or better yet, three times.
15. Grease the Easter pan with fat. We spread the dough with the expectation that it will increase 3 times during the process of rising and baking. We put it near the oven or in the oven with the door open with minimal heating and wait for it to come.
16.After this, bake the products at a temperature of 200 C for ten minutes, and then for another 50 minutes at a temperature of 170 C. Cool the finished cakes and remove them from the mold.
Preparing the glaze.
Egg whites must be mixed with powdered sugar. Powder should be added gradually until a thick, homogeneous mass is formed. The exact amount of powder depends on the volume and density of the protein.
Grease the tops of the Easter cakes with icing and sprinkle with sprinkles or decorate with various decorations.
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