Easter cake roll

Category: Easter
Easter cake roll

Ingredients

Dough
Flour / s 400-450 gr
Milk 200 ml
Butter (melted) 50 gr.
Yolks 4 things.
Sugar 80 gr.
Dry yeast 7 gr.
Orange zest 1 tsp
Salt 1 tsp
Vanilla extract 1 tsp
Saffron a small pinch
To grease the dough
Butter (soft) 80 gr.
Sugar 50 gr.
Any candied fruits 200 gr.

Cooking method

  • Pour milk into a saucepan, add 1 tbsp. l. sugar from the total amount and heat to 80 degrees, but do not boil. Put saffron in hot milk, remove from the stove, stir and let it brew for about 20 minutes.
  • Easter cake roll
  • The milk will take on a beautiful yellow color, the color saturation depends on the quality of your saffron.
  • Easter cake roll
  • Strain the milk and add yeast to it while it is still warm. Mix everything well and leave for 5-10 minutes until the yeast activates, until it rises with a cap.
  • Easter cake roll
  • Easter cake roll
  • Combine yolks, salt, sugar, vanilla essence and beat well.
  • Easter cake roll
  • Sift 1/2 flour into a bowl, pour out the yeast and egg mass. Mix.
  • Easter cake roll
  • Add orange zest, add flour and stir again.
  • Easter cake roll
  • Pour out the butter, add some more flour and then knead until slightly sticky, do not try to use all the flour at once and hammer the dough, it should be slightly sticky.
  • Easter cake roll
  • Easter cake roll
  • We spread the dough on the table and without adding flour, knead it for about 10 minutes until it becomes pleasantly elastic and does not stick to your hands. Lightly grease the bowl with vegetable or butter, put the dough in it, cover with a foil and heat for 45-60 minutes, until the dough doubles at least.
  • Easter cake roll
  • We prepare the forms, I have paper ones, but if they are detachable, then it is better to wrap the bottom with foil, since the dough is oily and when baking, oil can seep through the bottom. It is advisable to lay metal forms from the inside with baking paper and let it be higher than 15 centimeters. For this cake, do not try to take too wide forms, better narrow ones, so that the cake does not spread, but grows up, so it will be more beautiful.
  • And so the dough is ready, the forms are ready, we proceed to the formation of the cakes.
  • Easter cake roll
  • Divide the dough in half and roll it into balls, leave it to rest under the film for 10 minutes.
  • Easter cake roll
  • Lightly dust the table and dough with flour.
  • Easter cake roll
  • Roll the first ball into a rectangular layer, not very thin, about 2 mm thick.
  • Easter cake roll
  • Take 1/2 soft butter and grease the rolled dough with it.
  • Easter cake roll
  • Sprinkle 1/2 sugar, lay out candied fruits, in this case I have cranberries, cherries and raisins.
  • Easter cake roll
  • Roll the dough into a roll, pressing tightly.
  • Put the finished roll aside and do the same with the remaining dough, only put candied fruit on it 2/3 of the length.
  • Easter cake roll
  • On the second layer of the rolled dough, lay out the first roll and fold everything together.
  • Press the end of the bottom layer without candied fruit firmly so that the roll does not unfold.
  • Easter cake roll
  • And so we got a roll in a roll.
  • Easter cake roll
  • Easter cake roll
  • We cut the finished roll across into two equal parts.
  • Easter cake roll
  • We put each part in a column and gently move the layers of the roll a little down with our hands, it should look like a pyramid.
  • Easter cake roll
  • We lower the pyramids into shapes, slightly flattening and distributing them in shape. It is not necessary to pull the pyramid strongly, just the top is enough, otherwise it may fall on one side during proofing, as well as during baking.
  • Easter cake roll
  • Put the cake molds in the heat for 60 minutes, the dough should at least double and fill the mold. I overdid it a bit with the pyramid stretching.
  • Put the cakes in a preheated oven and bake, focusing on your oven, I had it with convection, at 180 degrees, baked for 40 minutes. Make sure that the cakes do not burn, you can immediately or after 10 minutes cover them with foil or baking paper.
  • If you bake cakes not in ready-made forms like me, then after baking it is advisable to cool the cakes on a towel on your side, because.they are very delicate and can fall over.
  • Easter cake roll
  • Since the cakes are very pretty in themselves, I don't see the need to cover them with glaze, just sprinkle them with icing sugar.
  • The cakes are soft, fibrous on the inside, and with a crispy crust on the outside and when eaten, they easily unfold like snail buns.
  • Easter cake roll

The dish is designed for

2 pcs.

Time for preparing:

6 o'clock

Cooking program:

Electric oven in the oven

Note

In this recipe, you can use any dough you like for cakes, here the principle of the formation of cakes is more shown.

Myrtle
Tatyana, very beautiful and I am sure that a delicious cake turned out! Thank you very much for sharing the recipe and cake mold!
Tatyana1103
Natalia, try to cook it, it's not at all difficult, the dough is very pleasant to work with and again, you don't need to bother with icing, because the cake itself turns out to be very beautiful.
Myrtle
Tatyana, while bookmarking, but I will definitely bake.
Mandraik Ludmila
Tatyana, a great idea, in principle, this can be done on any test, if it can be rolled out. I will definitely do so for this Easter
Tatyana1103
Quote: Mandraik Ludmila
this can be done on any test
Yes, Lyudochka, on any test you like.




Natalia, I, too, while exercising, and mine does not matter when there is just delicious
Mandraik Ludmila
Tanechka, in this way candied and dried fruits will be more evenly distributed, not "sliding" down. And the layered texture of the dough after baking looks very "tasty"
Tatyana1103
Quote: Mandraik Ludmila
And the layered texture of the dough after baking looks very "tasty"
In general, I love any layered pastry so that you can pull and the whole bun turns around, this is exactly what happens, and it turns out that on one side there is a soft bun, and on the other there is a crisp along the entire length.
I can't say anything about the taste of Easter cake itself, because I try to adhere to the fast, and after my family members come home from work in the morning I think there is nothing to try and will.
Yarik
Tatyanawhat a cool idea, thanks.
Tatyana1103
Yaroslavna, bake for health
Albina
Tatyana, interested in the recipe Bye to bookmarks
Tatyana1103
Albina, which is why I posted the recipe early, so that by Easter there would be a desire to try it. Every year I try to bake at least one new cake, but it turns out two, or even three, as they say: "How the suit goes."
Albina
Quote: Tatyana1103
as they say: "How the suit goes."
This is for sure God grant health, INSERT
Rituslya
Tanechkawhat a wonderful recipe!
What a beauty!
Directly a master class on making this powder! Tanya, thanks! Gorgeous Easter cake!
Let's cook!
Tatyana1103
Ritochka, the preparation of this cake gave me great pleasure, as I saw it, I immediately wanted to make it and share it with you.
eye
Tatyana, original molding, I have not seen this one before, thanks for the idea!

And such cardboard molds let me down last year: when baking paposhnik, they stuck at the seam and ruined the shape of the Easter cakes.
Tatyana1103
Quote: ok
And such cardboard molds let me down last year: when baking paposhnik, they stuck at the seam
Tanya, as you look through the walls, I have the same story today, I used to bake in these forms and nothing, everything is fine, but today my Easter cakes have opened up and you can say spit out my Easter cakes, since this happened already at the end of baking and I saw it in time. I will definitely not buy such forms anymore.

Easter cake roll Here is last year's cake in the same shape. I could not even think that they would put such a pig on me.
lettohka ttt
Tatyana1103, Tanya, how beautiful! Creatively! And original! Thank you!!!
Tatyana1103
lettohka tttNatasha, try to do it for Easter, I think you will not be disappointed. Mine have already been sentenced, left only a piece for breakfast, they said it was delicious.
Lana
Tatiana, good evening! I, like you, used author's recipe for Kulich Roll LudaEasyCook Positive Cuisine and I am very pleased with the result. Kulichi according to this recipe are really excellent.I'll use a new one this year. Thank you for promoting an excellent, in my opinion, method of molding a cake. Let this Easter be joyful and ... delicious Excellent Easter cakes, Tatyana
Tatyana1103
Lana - Svetlana, You are right, last year I made "Kulich Craffin" and was in complete delight from it, like all my family members, I didn't even decorate it and consecrated it. I didn’t even know that a certain LudaEasyCook invented and realized such beauty, I just found it on the Internet. And this year I already specifically saw Lyudmila's author's video and could not pass by, so as not to repeat it, with the result, as well as last year, I was very pleased, the Easter cake turned out to be not only beautiful, but also very tasty, so I decided to show it to members of the forum.
And we have Kraffin on the forum, only it went unnoticed somehow.

Easter cake rollPuff Easter Craffin.
(Valyushechka_ya)
Lana
Tatyana, I also baked Kulich Craffin last year, but I liked this Kulich Roll better Although my households were smart about craffins for a kind soul This year I will also bake Homemade and Traditional recipes by Lyudmila - LudaEasyCook Positive Cuisine What yeast are you using for Kulich-Roll? I tried Instant (Gold Packaging), I loved the yeast work in this recipe.
Tatyana1103
Quote: Lana
What leaps and bounds are you using for Kulich-Roll?
Easter cake roll
Lately I have been baking mainly on such yeast, they have never let me down, I usually buy in METRO. Their germination is excellent.
Svetlana, if you can come to me on "YOU".
Lana
Tatyana, we turn to "you" Thank you for your trust!
I also buy yeast in the Metro, but for muffins- Saf- Moment in golden packs. And then I bought instant packs in Red and Gold packs ... now I try "golden" ones on baking, and I will bake bread on "red" ones; there is no time for bread during the rehearsal of cakes ... I will look and try the yeast according to your recommendation. Thank you! It was nice to chat.
Tatyana1103
Quote: Lana
for muffins- Saf- Moment
Svetlana, I tried like these, only they were not in gold packs, and it was written that I liked the yeast for baking, they give the baked goods a pleasant vanilla flavor.
Quote: Lana

It was nice to chat.
Mutually, come back again.
klavick
Tatyana1103, Tatyana, thanks for the recipe! I will bake for Easter. And if there is no saffron, then do not heat the milk? Just warm up until warm?
Tatyana1103
Quote: klavick
And if there is no saffron, then do not heat the milk? Just warm up until warm?
That's right, we heat the milk very much to steam the saffron, without saffron, just make it warm.
Olenka, bake without fail, the dough is very pleasant to work with and the result is excellent.
klavick
Tanechka, Thank you! I also want to make your Easter cottage cheese.
Tatyana1103
klavick, Olenka, the pasochka is very tasty if there are any questions about it, then write in that recipe, it will be easier for me to navigate.
klavick
Tatyana1103, Tatyana, yes, yes, I'll write there.
Tatyana1103
Olyaif you don't mind, come to me
klavick
Tanechka, I am for it. To me too on YOU)))
Bottling
Tatyana1103, On Saturday I arranged a rehearsal for making cakes. I wanted to try a new metal mold in a bread maker. I took this recipe for rehearsal. I have never made Easter cakes in this way. One part of the case is in paper form, the other in metal. In the paper form it came up better, but when baked in the middle there was a void between the first roll and the second, and in the metal form it was all so pretty. I slightly messed up with the molding. For my forms, I had to divide the dough into 3 or even 4 parts and roll out narrow strips. And then the forms turned out to be wide and the top fell on its side (you warned against this). We really liked the cake itself, I will definitely repeat it, even after Easter. This cake does not require icing, I would say that icing will even ruin it. It seems to me that it would be good to have one powdered sugar or powdered sugar with colored sugar. Thanks a lot for the recipe.
Tatyana1103
Bottling, thank you very much for your feedback, those who have not yet baked this cake will find it useful to read. My Easter cake also really liked, not only in shape, but also in taste, and most importantly, I liked making it. And the fact that the cake broke up a little inside during baking, it's okay, it's just that in this place it was not tightly squeezed when twisting or molding, although I think you yourself understood the reason. The most important thing is that I liked the cake and there is a desire to cook it more than once.
Recently, paper forms have often begun to let me down, and when baking this cake, they generally dispersed. We drove into the Metro yesterday, and there the detachable forms are half cheaper than last year, my husband apparently likes the cakes so much that he said: "If necessary, take as much as you want", I immediately grabbed one large and two small ones, I will try them by Easter.
Mandraik Ludmila
Tatyana1103, Tatyana, baked Easter cakes according to your recipe. Twisting two small Easter cakes from half of the dough, baked without a shape, dividing them with foil in a bucket of a chebo-pot. The third cake, from the remaining half of the dough, twisted and laid, in a jar cut from both sides, from under some kind of dry mess. And baked in another bread maker, putting the same form in a bucket. I don't have an oven in the village, so I'm spinning - I'm inventing
Easter cake roll
Without a shape, the Easter cakes are a little lopsided, but cute. In shape, the cake has a tall classic "figure". Tomorrow to hallow, on Sunday we will try, so I haven't seen the cut yet, but they went up well
Tatyana1103
Mandraik Ludmila, Buttercup, thanks for the Easter cakes
Quote: Mandraik Lyudmila
Without a shape, the Easter cakes are a little lopsided, but cute.
This is exactly what I like about them, that every time they turn out different, but at the same time they are still cute.
And what was the dough?
Mandraik Ludmila
Tatyana1103, Tatyana, everything is according to the recipe and the dough is the same Only the final kneading and proofing in hp.
Tatyana1103
Quote: Mandraik Lyudmila
everything is according to the recipe and the dough is the same
Then the taste of the cake shouldn't disappoint.
Mandraik Ludmila
Tatyana1103, Tatyana, everything has already been sanctified, tomorrow we will try. Happy Annunciation!
"Great is the Sabbath day today! The Sun adorns it!
We congratulate you on the Annunciation of the Lord with our soul and heart! "
Tatyana1103
Easter cake roll
klavick
Thank you many, many times! I baked my mother-in-law. She is not at all a fan of something complicated (rolling the dough into a roll is already a feat), but she also decided! Everything succeeded. Thank you!

It was rolled out a bit thick, but it was tasty and very unusual.

Easter cake roll
Bottling
Thanks again. I baked this cake for the second time on Saturday. The four-year-old grandson said that on Easter I had not delicious cakes, but this bomb (he expresses such delight). Cooley was different from the first one, since I rolled it out very thinly and wound many layers, and cut the roll not into 2 parts, but into 4 parts, and laid it in the shape with a cut up. I liked this way of laying even more. I can't insert a photo. Unambiguously translated this recipe into the category of favorites, which means that I will often repeat it for no reason.
Tatyana1103
Bottling, I am very glad that the little ones liked this our best tasters. And also a wonderful improvisation with the test turned out, sorry there is no photo.
Lika_n
Easter cake roll
Thanks for the recipe, I bake it anyway, the dough is very pleasing.
Baking on the living shivering this time, I was afraid they would run away from the mold, I had to add the top with paper.

Tatyana1103
Angelica what gorgeous you just want to bite off a piece

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