Easter cake with grape liquid yeast

Category: Sourdough bread
Easter cake on grape liquid yeast

Ingredients

grape liquid yeast 160 ml
whole grain wheat flour 30 g
wheat flour for general use 785 g
milk 250 ml
orange zest (dry ground) 1 tsp
vanillin 1.5 g (1 sachet)
yolks 4 things
proteins 3 pcs
sugar 125 g
salt 0.5 tsp
butter 140 g
raisins 25 g
for chocolate glaze:
cocoa powder 3 tbsp. l.
sugar 6 tbsp. l.
milk 3 tbsp. l.
butter 1.5 tbsp. l.
powdered sugar

Cooking method

  • Easter cake on grape liquid yeast
  • The purpose of this recipe is to show that you can bake great pastries with fruit yeast!
  • For example KULICHI!
  • (By the way, do not be upset if you do not have time for Easter itself or if something does not work out - they CAN BE FURNISHED FOR ANOTHER 40 DAYS
  • , before the holiday,. Ascension "!)
  • OPARA:
  • 160 ml of fruit yeast (on my grapes), 30 g of whole wheat. flour and 170 g of general purpose wheat flour, mix, cover and leave for 12 hours at room temperature. t. The dough turns out to be thick, I even knead it with my hands sometimes ... If such a consistency is embarrassing, take less flour!
  • How to make such yeast
  • Fruit yeast in detail
  • For 12 hours the dough will grow 2 - 2.5 times:
  • Easter cake on grape liquid yeast
  • Knead the test:
  • For this I use a kneader.
  • Pour milk into the bowl (tempered, i.e. kept in a thermos after boiling for 30 minutes (90 C)). Thus prepared, milk enriches the dough with useful substances and improves its organoliptic properties.
  • Add 1 tsp to milk. ground dry orange peel and a packet of vanillin.
  • We spread the dough and add 250 grams of flour. We turn on the kneader at low speed.
  • When everything is mixed, add 4 yolks, grated with 125 grams of sugar.
  • Easter cake on grape liquid yeast
  • Let the kneader mix everything again. Then add 3 whites, whipped into the foam. We mix.
  • And gradually add the remaining flour (about 365 g).
  • When the dough is smooth, add 0.5 tsp. salt. Mix and add 140 g of butter (I took it out of the freezer and cut it into shavings).
  • Add raisins at the end. The dough is soft and elastic.
  • Easter cake on grape liquid yeast
  • FERMENTATION - 3 hours in a warm place, with "envelopes" every hour.
  • FORMS fill one third of the height with dough (shape a ball in your hands and put it in a mold), I have them with a non-stick coating, so I just greased them with butter. oil. Diameter - 16, 12 and 13 cm.
  • Easter cake on grape liquid yeast
  • After 1.5 hours, the dough came up 1.5 times:
  • Easter cake on grape liquid yeast
  • BAKING at t 180C. My cakes were baked in 35 minutes. In the process of baking, I had to cover the cakes with wet thick paper, as they began to brown quickly on top.
  • Easter cake on grape liquid yeastEaster cake on grape liquid yeastEaster cake on grape liquid yeast
  • The dough rose and baked beautifully! Aromaaat!
  • Easter cake on grape liquid yeast
  • Easter cake on grape liquid yeast
  • I decorated the cakes with CHOCOLATE GLAZE:
  • In a saucepan, I mixed 3 tbsp. l. cocoa powder, 6 tbsp. l. sugar and 3 tbsp. l. milk, boiled (it turns out thickly) and added 1.5 tbsp. l. butter. Mixed well. When the glaze has cooled down (medium viscosity - does not flow, but spreads well), decorate the Easter cakes. While the glaze was hardening (about 1.5 hours), I made stencils - letters from thick paper (Whatman paper). I waited until the glaze froze (not smeared), but still slightly sticky (I tried it with my finger), placed the letters on the kulich and sprinkled it with powdered sugar through a small strainer. She carefully lifted the paper letters with a knife and, pressing them to the knife, removed them, trying not to shake them. The letters can be arranged in different ways, depending on the size of the cake. And after a few hours, the glaze will dry out perfectly.
  • Easter cake on grape liquid yeast
  • The taste of these cakes is delicately sweet, tenderly rich.
  • HAPPY HOLIDAYS! HAPPY from Celebrations !!!!!!!

The dish is designed for

3 Easter cakes

Time for preparing:

17 h.

Note

The only unfortunate thing was that the lids were blown off. Perhaps, it was worth giving the dough in the forms to fit more ...
But, the main thing is that yeast works great with baking, and then you can hone recipes ...

lappl1
Anya, what a clever girl you are! Easter cakes - do not take your eyes off! Thank you for sharing a very useful recipe! Just in time. Tomorrow I will put a pre-enzyme for them.
Now I don't even ask you if it is possible to give a link to this recipe in the subject of the railway. I'll do it today.
Anna in the Forest
Lyudmila, thank you for your kind words !!!
j @ ne
Anya, help out! Either I have such dry flour, or I am doing something wrong, but I hardly manage to mix railway and flour 1: 1, it turns out just a tight cake. And here: 160 ml of ZhD and 200 g of flour, how do you mix? Just describe what consistency the dough should be before rising.
Albina
Quote: Anna in the Woods
they can be baked for another 50 days
Like a balm for the soul And then I started tossing about which one is better to bake.
Kulichik, Anechka, as flat as from the exhibition
paramed1
Anna, the roof can be ripped off due to insufficient proofing in the forms. Can be extended up to 2 hours.
NataliARH
Wonderful Easter cake! Ladnenky
lappl1
Quote: j @ ne

Anya, help out! Either I have such dry flour, or I am doing something wrong, but I hardly manage to mix railway and flour 1: 1, it turns out just a tight cake. And here: 160 ml of ZhD and 200 g of flour, how do you mix it? Just describe what consistency the dough should be before rising.
Zhenya, make it thick, like thick pancakes.
j @ ne
Lyudochka, thank you for putting your shoulder on time!

So I lived quietly for myself, baked bread a couple of times a week on instant yeast, then, for the sake of curiosity, I looked at your railway station and disappeared. AND Anna in the Forest - Anya, so intelligibly drew her "Funny Pictures"! Now there is no time to sleep at night. Thank you girls for the inspiration! Easter cake on grape liquid yeast

lappl1
Quote: j @ ne
thank you for putting your shoulder on time!
Zhenya, friend, but of course! We are now tied with liquid yeast!
Quote: j @ ne
So I lived quietly for myself, baked bread a couple of times a week on instant yeast, then, for the sake of curiosity, I looked at your railway station and disappeared.
Oh, Zhenechka, don't tell me ... I, too, just like you - only I used to bake with instant. And then Lena brought out the leaven for me for Asian cakes. Happened. Well, when I saw the railway, I did not calm down until I did it. So, it's contagious! But good. Now I can't eat bread with ordinary yeast. It doesn't taste good to me now.
Anna in the Forest
j @ ne,
Quote: j @ ne
Anya, help me out! Either I have such dry flour, or I am doing something wrong, but I can hardly mix railway and flour 1: 1, it turns out just a tight cake. And here: 160 ml of ZhD and 200 g of flour, how do you mix it? Just describe what consistency the dough should be before rising.
Yes, Evgenia. The dough-dough turns out to be strong, you can knead it with your hands, but you can make less flour if it bothers you!
Anna in the Forest
paramed1, Veronica, thank you for your advice !!!
paramed1
Anna, and maybe he needs to stand more ... About sourdough cakes, they write that they generally spend 3-4 hours in molds for proofing. My starter cultures stood for 2.5 hours and increased almost threefold.
Anna in the Forest
Veronica, thanks! next. if I’m not afraid, otherwise I was worried as if it were peroxide ...
And yet, after all! there is not enough heat ... in a "warm place" ...
Anna in the Forest
Albina, NataliARH, j @ ne, Thank you!
j @ ne
Anyuta, I'm reporting. Kneading everything in HP, it seemed that it was watery - I added flour. Further, according to the recipe: kneading, "envelopes", the dough was sticky at first, you had to grease your hands with oil, then it became elastic, albeit very soft, and rose well every time. I divided it into 2 unequal parts, put the larger one in the bread maker, the smaller one - into a small cartoon. Proofing - 2 hours. In KhP, it rose during baking to the edge of the bucket, but with the multicooker it miscalculated, the dough rose to the lid and stuck, I found it after baking when I tried to open it, so the roof was torn off, but I will decorate it with glaze and no one will notice. Photographed before decoration:

Easter cake on grape liquid yeast Easter cake on grape liquid yeast

For some reason, when the bread from HP cools down, its roof shrinks.
Anna in the Forest
j @ ne, Eugene, thank you for the photo and for the fact that I was useful to you! .. Beautiful fluffy Easter cakes !!!

And I wrote about the icing in the recipe and added a photo ...
Anna in the Forest
Hostesses!
To save time in the morning for kneading, prepare tempered milk in the evening.First thing in the morning, remove the oil from the refrigerator.
Grate the zest from a fresh orange and dry.

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