Easter cake on yolks

[Preparation:]

Easter cake on yolks

Category: Easter

Ingredients
Flour	3 Kg
Yeast	180g
Yolks	33 pcs
Sugar	1200 g
Butter melted in a water bath	900 g
Lard	1 tbsp. l.
Milk	1 L
Rum	50 - 100 ml
Raisins	800 g
Saffron	1 tsp
Zest	from 1 orange and 1 lemon
Vanilla	on the tip of a knife or 1 stick
Nutmeg, chopped	1 PC

Cooking method

• Preparation:
• 1. Crumble the yeast and sprinkle generously with sugar. Leave this way until the yeast thaws (about 30 minutes) and the yeast fermentation process starts.
• 2. Pour in half the milk and flour until thick sour cream and leave to rise for 1 hour.
• 3. Pour in the second half of the milk, rum and all other ingredients, except 1/2 of the total amount of flour, zest and raisins. Stir well and leave to ferment overnight at a temperature of 22 to 30 degrees. In time it will take from 8 to 12 hours, the first signs of dough falling off should appear.
• In the morning kick everyone out of the house and continue.
• 4. Add the remaining flour, zest to the dough and knead. It is advisable to knead with your hands, knead for a long time until the dough begins to lag behind your hands. Let it come up for 1.5 - 2 hours.
• 5. Stir in the raisins. In order for the raisins to evenly mix into the dough, you can lightly crush it with flour.
• 6. Divide the dough into tins (1/3 tins). Give distance.
• Bake at 170 degrees for about 50-60 minutes.
• Put the finished Easter cakes on their side and roll them for 30 minutes from side to side, so that there are no bumps, until they cool completely.
• Cover the tops of the cooled cakes with whites, whipped with sugar, and decorate with colored sugar.

The dish is designed for

20 - 24 pcs

Time for preparing:

24 hours

Note

New Testament Easter is the most important Christian holiday. In Russia it was called the Great Day, the Feast of Holidays, the king of days.
Easter is also historically the very first Christian holiday mentioned in the Apostolic Epistles.

... I remember this holiday very well since childhood. The house was always filled with festive chores. General cleaning was done, for the first time after winter all windows were washed, curtains and curtains were washed.
Such preparatory preparations are very well described in the novel "In the Woods" by P. I. Melnikov-Pechersky: "Everywhere luck, which I did not expect ... Icons and lamps burn like heat, everything is swept, tidied up, cleaned, the benches are covered with carpets. , on a long table covered with a damask tablecloth, there are porcelain dishes with red eggs, with snow-white Easter and lush Easter cakes ... In the concoctor, everything was also successful, the pies were not burnt, the chicken juha with saffron was cooked surprisingly, corned beef with goose strips came out under the savory excellent, but pickled turkey and hazel grouses for lemons and godfather Nikitishna would not have better cooked, perhaps. "

Easter cakes are a separate conversation. Let's start with the fact that in Odessa, I don't know for what reason, baked goods are called Easter. Of course, each housewife has her own recipe, often the one inherited from her mother, grandmother, mother-in-law, friend's mother-in-law, etc. In my case, the original source from the mother-in-law of a colleague, which was lost, was restored from memory with additions and changes ...
But what unites all these recipes is the solemnity with which the cooking process takes place: festive cleanliness in the house and complete silence. As a rule, all creatures capable of making noises are expelled from the apartment, such as screaming children, knocking husbands, barking dogs; sources of possible drafts are eliminated, the oven is turned on and ....... a process resembling some kind of sacred action begins.
What is most surprising, having lived for so many years in a country that has forgotten God, at the subcortex level, we knew that it was necessary, without even knowing why ...

Similar recipes

Easter cake on squirrels (Tasha)

Easter cake (missX)

Easter cake of Baba Gali (Vinochek)

a beautiful cut, but it takes so long to prepare, but how to keep track of the dough so that it does not ooze or run away? My grandmother also stands up for a long time, but all this time she knocks me out.

Violochka, the problem is just the opposite - I always do not have enough time to rise well, because I bake on Maundy Thursday, I have to run to the service, and the dough rises slowly. This year, in order to speed up, the Urals Federal District set - heated the kitchen
The plus is that there is no dancing around - I put it on for the night and that's it. The first times I was afraid that she would run away, I got up at night, but in vain - everything is fine.
The main thing is not to miss the moment when it starts to fall.

I have an oven and heaters in the kitchen already as a matter of course - I heat yogurt, then the dough)) when I put the dough, I warm up the kitchen well - up to 35 degrees, maybe that's why it rises very quickly, and without that I'm afraid to get involved with yeast and bacteria

I have a maximum of 29 degrees ... no matter how hard I try ...

I turn on the oven and leave the door open, put a stool opposite, on it - a pan with dough, the dough is suitable for 15-20 minutes, the dough is about 40 (increase by 2.5-3 times), and I close the door to the kitchen. The heat is not real simply, but 4 hours and finished products are already on the table for the sake of what to endure inconvenience.
And what are you doing with proteins?

Unfortunately, I have a studio kitchen, and proto-drinking is unrealistic ...

I freeze the squirrels, then I make cookies and other confectionery from them. I freeze 3 pieces in a bag.

CHRIST IS RISEN DEAR.
Finally I found a recipe that is at least somewhat similar to ours, now a family cake "Danilovsky". I am very grateful to those people through whom the recipe came to us.
I will describe it as it is, only in parentheses are my changes this year.

In the old days they said: For the cake to be good, you need to hit it 300 times so that the dough lags well behind the hands.

1 kg. flour,
0.5l. milk,
30g. yeast, (4-5g dry)
3 pcs. eggs, (1 egg)
4 things. yolk, (7 yolks)
200g. butter,
200g. Sahara,
(1 bag of vanilla, 100g. Light raisins)

1) Cooking dough. Dissolve the yeast with warm milk (so that the little finger endures), mix with flour (take half (500 g.)) Put in a warm place (if 36 degrees the dough will do in 3 hours, and if 24 degrees, it can rise all 6 hours (I put it at the south window so that the sun falls on the container)).

2) When the dough rises and begins to fall off by itself, add the remaining flour (500 g.), Yolks, eggs, sugar, melted (but not hot!) Butter, spices (wash the raisins, pour boiling water to swell, and roll in flour. (mixed with the remaining flour when poured into the dough) Then it will be evenly distributed throughout the dough).

3) Mix the dough well (the better it lags behind the hands and walls of the container, the more magnificent the cake is) and let it fit again.

4) It will increase in volume by 2-3 times, fill the molds (greased with vegetable oil) in half with it, and let them fit. (If the dough cannot be put into the oven right away, it is better to put in as many forms as possible to put in the oven. It is better to knead the dough. The third approach of the dough is very fast. I made 15 cakes of 140g each.)

5) Will take up the entire volume - grease the head with an egg (I took the egg separately) and put it in an oven preheated at 200 degrees. (For 10-20 minutes, gas for five burners)

6) The cake will be baked for 45-60 minutes. (30 minutes and then followed the color of the head).

The color was bright, I really didn't compare it with oil, but you can add vanillin. Now there is only a blessed cake for the wires.
The bakery "Mulichka", unfortunately, does not keep up with the rate of raising the cake, so maybe someone will be more fortunate.

I'm sorry I got in with my information.

Truly Risen !!!!

Eva, your recipe is worthy of a separate topic!

In my opinion, there is not enough sugar - I like sweet cakes.For several years it went to its amount of sugar, gradually increasing the "dose" from year to year.

CHRIST IS RISEN dear Irisha and all readers.
I would be glad if you change it to your taste. I change it a little every year.
I don’t experiment with sugar, because my parents are not young, although I live separately, and my family is one. That year there was a change in cinnamon - it came out dark and not yellow. I don't like consistency in food, but experiments are not always successful. Mine are already used to it and are waiting for a new one every time. Thanks to this site, this has become much easier.
I'm not sure about a separate topic.
Thank god there are many good recipes.
Whoever truly wants to find a recipe will find it.

Again I ask you to forgive that I got into someone else's "topic".

[sweet tooth]

... I like sweet cakes. For several years it went to its amount of sugar, gradually increasing the "dose" from year to year.

Our family also loves sweet cakes, so I bake mine sweet tooth Easter cakes. Anyone who tries be sure to ask for a recipe.
And the recipe is I-ri-sha very good, sugar can be adjusted to suit your taste. I also started my recipe with only yolks, but then I felt sorry for so many proteins somewhere to attach and I began to add whole eggs.

[I-ri-sha]

I-ri-sha - thank you so much! This is my favorite technology!
All the same, a quick brew at a high temperature gives a slightly different result.
Better t lower but longer

I also want to say that before, nothing could overshadow my beloved Myasoedovsky Easter cake from Izuminka.
But this recipe blocked it !!! It turned out to be tastier !!!

But the technology is the same
only the proportions of the ingredients are slightly different:
not eggs, but yolks in large quantities,
and butter is a little less than sugar, and in the meat-eating one is equal.

In general, good Easter cakes: from the best ...

[julifera, taty]

Thanks a lot!
julifera, taty have you tried this recipe baking? I am so grateful to you!

izumka! Our recipes are similar, it's not for nothing that we are from Odessa. For example, I grew up on Hospital (B. Khmelnitsky)

Irisha
Only without saffron and nutmeg, I didn’t know if I would like it at home.

Next time, please try with nutmeg. At least some part of the Easter cake. I remember this taste from childhood, but I realized that it was nutmeg (I've been baking cakes for almost 20 years ... what a horror ...) 14 years ago. Accidentally))))
And saffron powder has no taste, only color and a pleasant smell.

I know that saffron gives color, and as for me, it tastes a little bitter, I have an alcoholic tincture. Maybe not very high quality
The chicken eggs were just homemade, so the color was beautiful.

By the way, about the activation of yeast: my mother was rubbing yeast with sugar and adding warm milk, just like you, then she powdered it all lightly with flour from a sieve, and when the flour was dispersed in "separate islands",
this meant that you can put dough ...

By the way, about the activation of yeast: my mother was rubbing yeast with sugar and adding warm milk, just like you, then she powdered it all lightly with flour from a sieve, and when the flour was dispersed in "separate islands",
this meant that you can put dough ...

Exactly, the yeast seems to be floating ...
By the way, you can. My name is Ira. Nice to meet you!!!

This time I also had homemade eggs, but I added saffron anyway. I take it not in tincture, but in powder from our dark-faced friends on Privoz. The force of habit is triggered)))

Very nice Ira!My name is Tanya.
It's not the first time I've heard that our friends have good spices,
will have to buy too.
I still have 100-150 grams of such a dough left, on it I started another dough for pasta according to a short-term recipe, and this improved the case

Tanyusha, do you know where I get it? Opposite the entrance to the old meat building from the side of the chicken and egg rows, there is a middle-aged young man with a scar near his temple. He knows a lot about spices and pours a lot

Thank you, otherwise I rarely visit Privoz, and it's better to know such places for sure.

I can tell you a lot of such places - on sheep cheese, dried fruits, meat, and so on. Privoz is a lifesaver.

This cake is delicious !!!! I recommend to everyone!!!! This recipe is passed down from generation to generation, so it has been proven over the years. Try it, you won't regret it !!!!