Easter cake

Category: Festive kitchen
Easter cake

Ingredients

Flour 1 kg
Milk 500 ml
Sugar 220 g
Butter 200 g
Sour cream 100 g
Salt dumb
Vanilla
Dry yeast
can be replaced with fresh
1 pack.
(11 g)
Yolks 3-4 pcs.
Eggs 2 pcs.
Seedless raisins 150-200 g
Casting:
Egg whites 3-4 pcs.
Sugar or powder 0.5 - 2/3 tbsp.

Cooking method

  • It is better to sift flour.
  • Dissolve the yeast in a small amount of warm milk with a spoonful of sugar.
  • Wait until it ferments.
  • Heat all the milk a little, melt the butter in the milk.
  • Add 220 g granulated sugar and salt to the milk and butter. Allow to cool to 30 °.
  • Pour in yeast. Pour everything into flour.
  • Knead the dough to a pleasant condition.
  • Cover the container with the dough with a towel and - in a warm place for 30-40 minutes.
  • Wash the raisins, dry and roll in flour to distribute them evenly in the dough.
  • Separate the yolks from the whites.
  • When the volume of the dough has doubled, add all the yolks to the dough. Whisk the whites.
  • Add the whipped egg whites to the dough. Add protein in small portions and knead the dough well with your hands.
  • Place the raisins in the dough and mix thoroughly. Put the fit again.
  • Good dough - increases in volume by 2.5 times; when you press on it with your finger, it slowly, rather than quickly, aligns; the surface of the dough is convex, it smells good.
  • Preheat oven to 180 °.
  • Oil the baking dish well. To make the cake easier to remove from the mold, line the bottom and sides with baking paper or oiled paper.
  • When the dough comes up a second time, fill the baking dish to half its size with a ball of dough and place in a warm place for at least 15-20 minutes.
  • When the dough in the mold is well settled, that is, increases in volume, bake for 40-50 minutes.
  • The baking time depends on the size of the pan. Check readiness with a wooden stick.
  • If the stick is dry after piercing the cake, then the cake is ready.
  • For pouring, sift the icing sugar through a fine strainer
  • Whisk the whites into a thick foam and, without stopping whisking, sprinkle sugar or powder over a spoon.
  • Cover the Easter cake with the resulting icing and decorate. Allow the casting to dry for 12-18 hours.

Note

It was this cake that baked in x / p Panasonic.
I used to bake many small ones in the oven.

DonnaRosa

Easter cake

Category: Bakery products
Easter cake

Ingredients

1 kg flour "Extra" 1 kg
500 ml milk 500 ml
1 packet (11g) dry yeast (can be replaced with fresh 1 sachet (11g)
3-4 yolks 3-4
2 eggs 2
220 g sugar 220 g
200 g butter 200 g
100 g sour cream 100 g
150-200 g seedless raisins 150-200 g
vanilla ..........
silent salt ....
........................ .......
3-4 egg whites 3-4
0.5 - 2/3 cup sugar or powder 0.5 - 2/3 stack.

Cooking method

  • It is better to sift flour.
  • Dissolve the yeast in a small amount of warm milk with a spoonful of sugar.
  • Wait until it ferments.
  • Heat all the milk a little, melt the butter in the milk.
  • Add 220 g granulated sugar and salt to the milk and butter. Allow to cool to 30 °.
  • Pour in yeast. Pour everything into flour.
  • Knead the dough to a pleasant condition.
  • Cover the container with the dough with a towel and - in a warm place for 30-40 minutes.
  • Wash the raisins, dry and roll in flour to distribute them evenly in the dough.
  • Separate the yolks from the whites.
  • When the volume of the dough has doubled, add all the yolks to the dough. Whisk the whites.
  • Add the whipped egg whites to the dough. Add protein in small portions and knead the dough well with your hands.
  • Place the raisins in the dough and mix thoroughly. Put the fit again.
  • Good dough - increases in volume by 2.5 times; when you press on it with your finger, it slowly, rather than quickly, aligns; the surface of the dough is convex, it smells good.
  • Preheat oven to 180 °.
  • Oil the baking dish well. To make the cake easier to remove from the mold, line the bottom and sides with baking paper or oiled paper.
  • When the dough comes up a second time, fill the baking dish to half its volume with a dough ball and place in a warm place for at least 15-20 minutes.
  • When the dough in the mold is well settled, that is, it increases in volume, bake for 40-50 minutes.
  • The baking time depends on the size of the pan. Check readiness with a wooden stick.
  • If the stick is dry after piercing the cake, the cake is ready.
  • For pouring, sift the icing sugar through a fine strainer
  • Whisk the whites into a thick foam and, without stopping whipping, sprinkle sugar or powder over a spoon.
  • Cover the Easter cake with the resulting icing and decorate. Allow the casting to dry for 12-18 hours.


DonnaRosa
Easter cake
kristina1
DonnaRosa, lovely, what a cake! Thank you very much for this wonderful recipe, you can see that it is a very fragrant, tender Easter cake. one question, and what size is your mold for cake?
Zhannptica
Something tells me that he is from the Bread Maker, or do I see a trace of a bucket ??
Ninelle
Quote: Zhannptica

Something tells me that he is from the Bread Maker, or do I see a trace of a bucket ??
I also see it. Perhaps the only form at hand was this.
DonnaRosa
When there was no bread machine, I baked in jars of peas, large mugs, Soviet glasses (small for grandchildren), even baked in a pot, when there was a lot of dough and tired of fiddling with small ones. Now I am lazy, I bake in a bread maker, the taste is the same, only the shape, of course, is so attractive.
Ninelle
Quote: DonnaRosa

When there was no bread machine, I baked in jars of peas, large mugs, Soviet glasses (small for grandchildren), even baked in a pot, when there was a lot of dough and tired of fiddling with small ones. Now I am lazy, I bake in a bread maker, the taste is the same, only the shape, of course, is so attractive.
in cans of peas, from olives, in mugs, in cans for bulk products, in tin muffins .... My great-grandmothers did not bother, they baked in pots and pans ... And now there is a variety! Peks - I don't want to .. That is, I want to bake too, but there is no time ...
DonnaRosa
Ninelle, I worked, I found time for everything. Every Saturday she baked something.
Now it's time for a carriage, but I don't want to bake cakes. I'll bake, of course, but one, not a dozen, as in the old days for gifts, for gifts. I do not want!
Ninelle
And I want, but there is no time. DonnaRosa, and maybe you will also write an option in a bread maker? By the time of kneading, proofing, baking, by the mode? There is a kind of dissonance - a photo with a cake from a bread machine, and the option is not a bread machine ... And besides, we love everything, everything in detail
DonnaRosa
NinelleYes, I have already realized that nobody on the forum likes to count, they don't like mathematicians. I will count, only for one piece, for one bucket?
Ninelle
Yes, one bookmark. Well, the recipe, he's a cheat sheet. So you need to chew everything. Me, shakes from the recipes in cookbooks, like: take this, then and that, and bake until cooked ... dough is needed ?! How we introduce products, in what proportions, in what mode and at what temperature we bake ...
It’s good if the recipe gets to your cooking aunt, but if the girl is a beginner? So you can fight off the hunt ...
I couldn't start embroidering for so long, they told me that the coolest pictures are embroidered just by looking at the original or a reproduction, I practically developed an inferiority complex because of this ...
brendabaker
DonnaRosa,
What a pretty cake, Very appetizing

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