Starobelsky cake (option one)

[Enjoy your holidays!]

Starobelsky cake (option one)

Category: Easter

Ingredients
premium wheat flour	650 BC
gluten	15 g
sugar	150 g
butter	140 g
vegetable oil	50 g
pressed yeast	30 g
egg C1	2 pcs. (100 g b / s)
milk	260 g
salt	1 tsp
vanilla	taste
orange water	1 tbsp. l.
cognac (rum)	1 tbsp. l.
candied fruits, raisins	200 BC
--------	------
form 1 liter	3 pcs.

Cooking method

• Mix flour with gluten and sift. If there is no gluten, then you can take flour with protein in the region of 13% or reduce the liquid.

  Dissolve the yeast in milk, add sugar, salt, flavor and eggs.

  Add flour. I kneaded with a hook. As soon as all the flour becomes wet, add a little butter at room temperature, alternating with vegetable oil.

  Knead the dough until smooth. It should move freely from the walls of the bowl.

  Pour the dough on the table, round it. The dough practically does not stick, but to be sure, we grease our hands and the table with vegetable oil.

  Lubricate the bowl and send the dough into it. We cover. We leave to ferment for 1.5-2 hours. Room temperature.

  The dough should increase in volume by 2-2.5 times.

  While the dough is fermenting, my raisins, we cut candied fruits. Pour in a spoonful of brandy and mix. We leave it on the table.

  Put the finished dough on the table. Here it is so beautiful inside.

  Lightly knead the dough and stretch it into a rectangle. We spread the raisins and candied fruits.

  Gently mix the candied fruit into the dough. The process is not easy.

  Divide the dough by the desired amount. I have three 1 liter aluminum molds. Grease the molds and sprinkle with flour. Roll each part of the dough into an elastic ball. Put in the form. the dough should be about 1/3 of the volume. Cover and leave to stand at room temperature.

  The dough should increase in volume by 2.5-3 times. This can take from one and a half to two and a half hours. it all depends on the room temperature and the strength of the yeast.

  Place the molds in a cold oven. Enable. Set the temperature to 180 degrees. Bake only 45-55 minutes from turning on the oven. If you have smaller or larger cakes, then the time needs to be adjusted. The hats can start to flush a lot. Cover with foil.

  Willingness to check with a wooden skewer. Remove the cakes immediately from the mold. Better to chill on something soft, laying on its side. Approach and flip frequently. If you bake in paper forms, pierce with a skewer and hang like a panettone.

  
• Enjoy your holidays!

Note

Here I "cooked up" such a cake. There is a second version, which I will post later. The ingredients will be the same, but the result .... Keeping the intrigue if anyone is interested.
Airy, but at the same time moist crumb. Sweet and aromatic. Recommend!

Hurray, new Easter cake, only I haven't had time to try the old ones, but already new ones, but Angela really love your Easter cakes.

[Svetlana]

Svetlana, I'm glad. I hope that this one won't let you down either)

Angel, can you get gluten free?

Angel, can you get gluten free?

Mix flour with gluten and sift. If there is no gluten, then you can take flour with protein in the region of 13% or reduce the liquid.

Angela! What a beauty! The crumb is incomparable!

cool crumb, but it turns out juicy, otherwise my cakes are dense and dryish

[Angela]

Angela, nice cake if I have time, then I will definitely try to bake it, although I was intrigued, maybe the second one will be even better

orange water 1 tbsp. l.

Can you replace orange water with orange peel juice or just orange peel?

Girls, thanks for stopping by)

but it turns out juicy

but at the same time a wet crumb

Can you replace orange water with orange peel juice or just orange peel?

You can use any orange flavor, zest, or nothing at all. Easter cake fillers - individual preference. For a couple of years, I started putting orange in baked goods. Before that, I did not carry the scent. I smelled of cologne.

although intrigued, maybe the second will be even better

Exactly the same products and gramme. But the result is different.

Exactly the same products and gramme. But the result is different.

Angel, well, I was completely intrigued, oh well, there is still a week before Easter, I liked this one too

Angela, as always, beauty.

[Hope]

Maybe today, if nothing gets in the way. work at home)



Hope, Thank you)

Got a question

How exactly and why is the panettone suspended?

[Elena]

Elena, 1-2 centimeters up from the bottom with sharp knitting needles pierce paper forms along with panettone through and through. The stick or knitting needle must have ends on one side and the other. Turn the panettone upside down and hang it at the ends of these sticks so that the cake hangs and does not touch any objects. This is done so that when cooling under its own weight, the crumb does not wrinkle, because it is very tender. I ran through all of my recipes and it turned out that I never took a picture of this process. But it seems to me that some of the girls have. I hope I explained clearly.

Forgive the wretch!
I was here and even baked this cake, I didn’t exhibit it, we stood in a proofer, the domes fell down during baking. But the cakes were delicious, the further, the tastier.
I mixed the raisins by hand, so I understood that the process is not easy, besides, I was afraid to spoil the beautiful dough ... But then it rose well in the forms.
The question is, if in this version, too, stir in the raisins with a hook at a low speed, can the dough be less injured? And the crumb will be more beautiful (for me)?

and even baked this cake,

Well, at least now I wrote that I did it and it was delicious. He's really delicious.

Raisins mixed by hand

So in this version I also manually intervened.

if in this variant, stir in the raisins with a hook at a low speed, can the dough be less injured?

You can stir in with a hook, I think, if he has a turtle speed. And in order not to bother, then intervene, as in the second option.

Thank you!

How exactly and why is the panettone suspended?

Lena, I found my photo.

[ang-kay]

ang-kay, Angela, thank you very much for such detailed recipes, every time you have it as a full-fledged master class! I make yeast dough once a year, on Easter cakes, according to the recipe from the "Book of Delicious and Healthy Food", so not at all. And then I saw your advice to bake from a cold oven in the "Tartlets and K" branch, I think, where to read in more detail, I decided in your recipe, and now I looked at the photo, I understood a lot for myself from the proofing and read many more subtleties. Thank you again!
The question is, do you recommend hanging cakes for cooling in any recipe, if I bake it in paper form?

[Elfa]

Elfa, Elena, thank you very much for the kind words. I'm glad I helped with the nuances.

any recipe option if I bake it in paper form?

No. This is for very tender Easter cakes, which, when cooled, settle under their own weight. I have never baked the cake from this book, but it seems to me that this recipe does not need to be done that way.

Thanks for the answer, yes, you are right, the recipe comes out quite dense.

those that on the right side 5 large (in 300 gram forms) and 2 small (100 gram forms) baked according to this recipe, flour with a protein content of 12 grams, did not add gluten (I don’t have it, but there was no time to run to the store), the dough turned out to be sticky, next time I will add less liquid, instead of orange water I added syrup with amaretto flavor, the taste is just bombastic, like everything that I cooked according to Angelina's recipes. When I was taking Easter cakes to my daughter-in-law (I was traveling in a tram alone, the tram left the depot early in the morning), the conductor asked why it smelled so good. Thank you Angela for your titanic work.

[Elena]

Elena, I already praised you and I will praise you again. Handsomely!

I didn't add gluten (I don't have it, but there was no time to run to the store), the dough turned out to be sticky, next time I will add less liquid,

Well I wrote that either the flour with a large protein, or the liquid should be removed. Why is gluten good? We can use it to make flour with any percentage of protein. Which is very, very convenient.

added amaretto flavored syrup,

Here, the flavor is not important. Can be flavored with anything.

for your

Thank you

[Angela]

Angela, you praised me straight all through and through

Angela, thank you for this cake - very, very tasty, it's hard to choose between this and the daddy, I leave both. Of the changes - I didn't have gluten, the flour was the most common, there was no orange water, only vanilla essence for the aroma. The truth crumbled, the daddy didn't crumble at all.
The cakes are so tasty that half of a small cake is left, the papists persuaded yesterday

[Victoria]

Victoria, I am very glad that I liked the taste. Pleasantly. I am even more glad that you take it for permanent use.

The truth was crumbling

I do not crumble, so that it crumbles straight, but it is clearly not fibrous. But I like the taste too)