/ / Recipe for Easter cake

Easter Cake Recipe

Easter baking Preparing for the oldestChristian holiday - Easter, many housewives study Easter baked goods, which symbolizes life. Easter bread or pas for different peoples has its own kind and way of cooking. Almost every European nation has its own special Easter buns: in Russia - it's cakes, in Poland - pasterns and poppies, in Italy - pasteur, in Holland - Paasbrod. Today we offer our recipe for the Easter cake. In general, the recipe does not require much effort, but the cooking time will take about 5-6 hours, since the dough should fit well 2 times. It is important to cook from products of room temperature and spread the dough into dishes, just as warm, since the dough is very obstinate and tender substance! Still need to stock up the forms - it can be tin cans from pickled mushrooms or fruits, or specially purchased forms, and even parchment will be needed. Otherwise, stick to the recipe and you will definitely get delicious and festive pastries!

  • Yeast, fresh, 50 g
  • Sugar 1 tsp.
  • Wheat Flour 1 tbsp. L.
  • Milk 0.5 tbsp.
  • Wheat flour 950 g
  • Eggs of chicken 10 pcs.
  • Sour Cream 200 g
  • Butter 200 g
  • Raisin light 2 handful
  • Salt 0.5 tsp.
  • Sugar 1.5 tbsp.
  • Sunflower refined oil 4 tbsp. L.
  • Glaze sugar 75 g
  • Eggs chicken 1 pc.
  • Confectionery powder 50g
  • Step 1 To prepare Easter cakes we take flour, sugar, eggs, butter, sour cream, fresh yeast, raisins and milk. It is important that all products are at room temperature!
  • Step 2 Let's start with opary (it's better to cook in a largeCapacity, that there was a place to increase the dough) - connect 0.5 cups of slightly warm milk, yeast, add a tablespoon of flour and a pinch of sugar. It is good to connect everything and leave for 20-30 minutes to approach in a warm place.
  • In the meantime, prepare the eggs - you need 8 yolks and 2 eggs whole.
  • Step 4 Yolks with eggs beat well with a fork.
  • Step 5 When the opara is doubled, add 1 glass of room temperature sour cream, beaten eggs, 1.5 cups of sugar, a pinch of salt and 2/3 of the sifted flour.
  • Step 6 Knead a homogeneous dough, in consistency like a thick muffin.
  • Step 7 Cover the dough with a cotton towel and leave to approach in a warm place for 1.5-2 hours before increasing the volume by 2 times.
  • Step 8 Then add a soft butter, 2-3 handfuls of raisins to the dough and gradually introduce the remaining flour.
  • Step 9 The dough should not be thick (the amount of flour may vary slightly, because it depends on the size of eggs and the density of sour cream).
  • Step 10 Finish the dough again to fit up to an increase in volume by 2 times.
  • Step 11 In the meantime, prepare the forms: It is necessary to cut out the bottom and base from the parchment of the bottom. Paper for the walls should be above the shape by 5-6 cm. For 1 serving of the test, you need 4-5 forms for baking with a volume of 750 ml.
  • Step 12 Grease the parchment for the bottom and walls with vegetable oil, put it in molds and fill the molds with a ready (2 times approached) test for 1/3 of the volume. Then leave them to stand for 10-15 minutes.
  • Step 13 Put the forms in a preheated oven to 180 ° C, bake for 55-70 minutes. Willingness to check with a wooden skewer.
  • Step 14 Whisk 1 protein, then add the finished sugar icing and whisk until firm peaks - this will be a fudge for oiling cakes.
  • Step 15 Warm the cakes with fondant and sprinkle with decorative sugar.
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