Easter cake with French sourdough

[katyac]

Easter cake with French sourdough

Category: Easter

Ingredients
thick French sourdough (flour: water - 2: 1)	50 g
flour	750 g
gluten	2 tbsp. l.
water	125 g
milk	250 ml
sugar	250 g
honey	20 g
butter	200 g
yolks	8 pcs.
raisins	160 g
candied orange	160 g
salt	1 tsp
star anise, cardamom, nutmeg	on the tip of a knife
vanillin	2 g

Cooking method

• Preparation:
  
• Rejuvenate the leaven 2 times:
  
• 1. Mix 50g of sourdough with 50g of water and 100g of flour. We leave for 4 hours before lifting 2 times
  
• 2. Repeat step 2 with 50 grams of rejuvenated starter culture.
  
• Knead the dough for 150g of the double rejuvenated sourdough.
  
• To do this, mix 4 yolks one by one into the leaven. Dissolve 100 g of sugar in 125 g of water and pour into the yolk sourdough. Mix well. Gradually (on a spoon) add 50 g of softened butter to the dough. Mix everything well. I used a bread maker. After the butter is well mixed into the dough, add a little 380 g of sifted flour and gluten. We knead well. After that, pour in 250 ml of milk in small portions, mix everything well again.
  
• Cover the container with the dough with foil and leave it for 11-12 hours at 26-28 degrees.
  
• For 10-12 hours, the dough should rise 3-4 times (after 11 hours, the dough has already fallen).
  
• Dough kneading:
  
• Mix 4 yolks, 150 g of sugar, 200 g of sifted flour and spices into the dough. Knead for 4-5 minutes. Add 1 tsp. salt and a little 150 g of softened butter. After the butter is well mixed into the dough. Add another 100 g of sifted flour.
  
• The total kneading of the dough in the bread maker should be 20-30 minutes.
  
• Leave the dough to rest for 1 hour. After that, fold it into an envelope 2-3 times on a table dusty with flour. At the same time, let the dough rest after each folding for 10-20 minutes.
  
• After the dough has become elastic and has ceased to stick to your hands, gently mix candied fruits and raisins into it.
  
• Form the dough into balls and fill the baking tins with them by no more than 1/3 of the volume.
  
• We put it in a warm place for proofing (27-30⁰C) for 5-8 hours. When the dough rises to the edge of the mold, put it in a cold oven and turn it on 170⁰C. Bake for 40-60 minutes (depending on the weight of the product).
  
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• naturally, there were some troubles of bloopers:
  
• 1. Fluids had to be added, and decently. And I realized this already during the kneading of the dough, therefore, adding 150 ml of milk, of course, it affected the structure. There was not that perfect silkiness that I expected to see (as in the panettone from Adriano).
  
• 2. Completed forms 1/3 (usually I fill 1/4). And here she missed. After 8 hours, the dough had already risen to the edge of the molds and threatened to hang over it with a fungus during baking. I didn't risk it: I put it in the oven for baking. Sl. times I will fill out the forms by 1/4.
  
• 3. The temperature regime I selected did not fit. I bake my early-ripening cakes with yeast at 150-160 degrees. And here is the leaven. Dough of a different texture. It was necessary to raise the temperature a little. At least up to 180 degrees in the second half of the baking.
  
• 4. I forgot to put the nuts. In sl. I'll take it into account.
  
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• As a result: a little "gleyish" Easter cake (not far enough away).
  
• Sugar is enough, oiliness is good - what I appreciate in pasque (as Zisyuminka says: "You sweep a thing"), but my household did not like the presence of candied fruits. There are a lot of them - 1: 1 with raisins.
  
• There is no acidity from the leaven. There is a slight sourness from the raisins.
  
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• In general, there is something to work on. But I am happy with the result - the cake according to my recipe turned out to be made with sourdough. It only needs to be improved.
  
• That's what we'll do this Thursday-Friday.
  

Note

Thank you so much katyac for the French sourdough. The strongest leaven.I would never bake cake on my own.
So. Finally, through long calculations, I adapted the recipe for my cake for sourdough.
Easter cake with French sourdough

Here's what happened in the end:

[Lyulek]

Lyulek, well done! Such a delicious cake! How does it taste? Is there a difference between yeast and sourdough cake?

The difference in viscosity - with yeast it is more crumbly and not as viscous as with sourdough.
This morning I was at the Bakery House. I asked the director to take a sample: he said that he really liked it, more like a panettone. He asked: did I add cottage cheese? Apparently, the milk turned sour overnight: it's not for nothing that the Italians use only water in their technology. I think it did not spoil the taste. There is a drawback: raisins with candied fruits are not evenly mixed in.
The taste is great.
I will definitely do it for Easter. True for 3 kg of flour and half with raisins, and half with raisins and candied fruits.

The difference in viscosity - with yeast it is more crumbly and not as viscous as with sourdough.
This morning I was at the Bakery House. I asked the director to take a sample: he said that he really liked it, more like a panettone. He asked: did I add cottage cheese? Apparently, the milk turned sour overnight: it's not for nothing that the Italians use only water in their technology. I think it did not spoil the taste. There is a drawback: raisins with candied fruits are not evenly mixed in.
The taste is great.
I will definitely do it for Easter. True for 3 kg of flour and half with raisins, and half with raisins and candied fruits.

Lilya, you know, it's probably not the milk that sour, but the sourdough sour, I've already had this, the taste is as if there is cottage cheese.
I think a night is a lot, maybe it takes 5-6 hours.

Lilya, you know, it's probably not the milk that sour, but the sourdough sour, I've already had this, the taste is as if cottage cheese is present.
I think a night is a lot, maybe it takes 5-6 hours.

I thought so too. Apparently, there is no need to wait until the dough falls, but as soon as it has risen 2 times, immediately knead the dough. In general, in the sl. if so I will.

[Lyulek]

Lyulek

Excellent Easter cakes turned out! If not for your "debriefing", then I would not have suspected that there were some flaws.
This is from about 800 g of flour you have 4 Easter cakes in the largest form? Or is there another one?

Zest, knead for 750g flour (starter rejuvenation does not count).
It turns out exactly 4 Easter cakes per medium shape 110/85 or 2 Easter cakes for a large shape.
And on the third day the cake became even tastier. It is cut evenly, without breaks. Rich and buttery taste. You definitely need to put candied fruits less, not 160g, but 50g. Not more. I took candied fruits from the Bakery House. They are apparently highly flavored, as their smell clogs everything else. Therefore, when baking, I will divide the dough into 2 parts.
In one I will add only raisins, and in the second 1/5 of the raisins I will replace with candied fruits.
And I will not keep the dough for 11 hours, but until it doubles (6-7 hours).

[Lyulek]

Lyulek

understandable)) We don't have medium-sized forms here. I thought that you baked in the biggest ones, and you got 4 cakes with a hat out of this amount of dough

Finally, I took a picture of my sourdough cake, as always the last one.

Lily, what a delicious, viscous, well done he is!
And how did you taste, there was no more sourness?

The sourness was still present, but the sourness was pleasant. A lot of raisins. I will decrease. I want to try to make a custard with sourdough (if possible). "The plans are huge"

[Easter cake with sourdough]

I run here with a report (I run, because there is very little time)

All the same, my soul leaned against the adapted recipe for Colomba sourdough (but with my changes in the form of adding dry yeast).

A very tasty cake is obtained, moreover:
1. Doesn't take too much time and effort
2. At the same time, the quality characteristics are very high, close to Myasoedovskiy kulich.
3. The dough is very delicate and moist at the same time.

Here is the result of my efforts yesterday:



This is not the first time I cook this year. And every time I am glad to work with the dough: perfectly developed gluten, the dough is silky.
A balanced combination of sugar, salt, raisins and candied fruits.

I wanted to expose it as a separate recipe, but there is no time at all.

I am writing here an adapted version of Colomba. I named it Easter Kulich with leaven (no matter what kind, any wheat leaven)
Moreover, you don't even need to rejuvenate: I did it both on the rejuvenated one and on the regular one. The result was no different. Probably, for a recipe with yeast, this does not matter.

Easter cake with sourdough

Ingredients:
150g thick French sourdough (flour: water-2: 1)
Flour 750g
Gluten 2st. l
Water 125g
Milk 250ml
Sugar 250g
Honey 20g
Butter 200g
Yolks 8pcs
Raisins 150g
Candied orange fruits 25g
Salt 1 tsp l.
Star anise, cardamom, nutmeg on the tip of a knife
Vanillin 2g
Dry yeast-2 tsp

Preparation:

Knead the dough for 150g of sourdough.
To do this, mix well 4 yolks into the leaven. Dissolve 100g of sugar in 125g of water and pour into the yolk sourdough. Mix well. Gradually (on a spoon) add 50 g of softened butter to the dough. Mix everything well. I used a bread maker. After the butter is well mixed into the dough, add a little 380 g of sifted flour and gluten, yeast. We knead well. After that, pour in 250 ml of milk in small portions, mix everything well again.
Cover the container with the dough with a film and leave for 0.5-1 hour at 26-28 degrees. Before raising the dough by 2 times.

Dough kneading:

Mix 4 yolks, 20 g of honey, 150 g of sugar, 200 g of sifted flour and spices into the dough. Knead for 4-5 minutes. Add 1 tsp. salt and a little 150 g of softened butter. After the butter is well mixed into the dough. Add another 100 g of sifted flour.
The total kneading of the dough in the bread maker should be 20-30 minutes.
Leave the dough to rest for 1 hour. After that, fold it into an envelope 2-3 times on a table dusty with flour. At the same time, allow the dough to rest after each folding for 10-20 minutes.
After the dough has become elastic and has ceased to stick to your hands, gently mix candied fruits and raisins into it.
We form dough from the dough and fill the baking tins with them by no more than 1/3 of the volume.
We put it for proofing in a warm place (27-30 degrees) for 2-3 hours. When the dough rises to the edge of the mold, put it in the oven at 160-170 degrees. We bake for 40-60 minutes (depending on the weight of the product).
There are a couple more secrets that I want to share:

1. To make the dough yellowish. i 1/4 tsp. I dissolve turmeric in 50 g of melted butter and add this mixture when kneading the dough.

2. To achieve the delicacy of the cake, you need to fill the baking dish no more than 1/3. Better yet, 1/4. I put 550 g of dough in the 134/95 mold, let it sit on the warm floor for 3 hours.

3. I soak raisins and candied fruits in cognac for a day. I add to the dough at the last folding, sprinkling the layers of dough with them. The mechanism is similar to folding puff pastry

Lyulёk, you are smart! Super pasochki! I will bake on Saturday, or if I bake on Thursday until Sunday, nothing survives. How many pies are obtained from this portion?

I will bake on Saturday, or if I bake on Thursday until Sunday, nothing survives. How many pies are obtained from this portion?

I will also bake on Saturday, this is just a test of the pen.

I counted this portion for kneading in a bread maker.
It turns out 5 pies of 500 g each, i.e. 5 cakes in an average form of 134/95.

I will also bake on Saturday, this is just a test of the pen.

I counted this portion for kneading in a bread maker.
It turns out 5 pies of 500 g each, i.e. 5 cakes in an average form of 134/95.

And another question has matured. How many cakes are enough for 1 package of glaze?

And another question has matured. How many cakes are enough for 1 package of glaze?

Enough for 7-10 medium cakes

[Lily,]

Lily, here, with difficulty it is true, but kneaded - a liquid dough. This is how it should be, right?
and I also have 90 g eggs, Lilechka, and you have 8 pieces at the rate of what weight?

[Lily,]

Lily, here, with difficulty it is true, but kneaded - a liquid dough. This is how it should be, right?
and I also have 90 g eggs, Lilechka, and you have 8 pieces at the rate of what weight?

The dough must be liquid!

Here I wrote about how the dough turns from liquid into elastic by folding.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=56557.0

This principle is taken as the basis for sourdough cake.
And I took standard eggs: 60g each

My dough takes a long time to knead during kneading. I turn on my mule 2 times on the "Sweet bread" mode, this is not counting that before that it was kneaded 2 times in the usual mode: when kneading the dough and then when adding additional ingredients to the dough.
So far I have never been able to knead the dough, I don't know why.
I use flour only Bohumila + gluten.
Oil: 72.5%.


When folding, it is important to dust the surface and the dough itself very thickly.

Before putting the dough into molds, it is important to correctly form the bun (also sprinkling the hands and dough with flour).

The gingerbread man is formed in the same way as for round bread, that is, we bend the ends down. pinch, and roll up in a circular motion 10-15 movements) over the surface.
This is very important for medium to large Easter cakes !!!

Then the cap on the kulich will be smooth and tight.

I would also like to draw your attention to the proofing time in the form.

My average forms take 2.5-3 hours

I carry out the proofing until the canopy of the cake starts to slightly lift the napkin with which I cover them.

Here is a photo for clarity:


As soon as they are baked, I will show them ready-made.

[Lilechka,]

Lilya, thanks for the explanation - I intuitively did so. I'm already baking. As soon as I manage, I will report back.
When folded, everything just worked out
Lilechka, What kind of stove do you have? For some reason I did not manage with a combine - so in two steps I also kneaded HP, otherwise after the non-mechanized Myasoedovsky I did not have enough strength to manually knead

[Lilechka,]

Lilya, thanks for the explanation - I intuitively did so. I'm already baking. As soon as I manage, I will report back.
When folded, everything just worked out
Lilechka, What kind of stove do you have? For some reason I did not manage with a combine - so in two steps I also kneaded HP, otherwise after the non-mechanized Myasoedovsky I did not have enough strength to manually knead

I'm glad that it worked out!

I have Moulinex 5002, large size. But I knead an even larger portion in it: for 1 kg of flour, sometimes I help with a spatula
My "horse" hums, but kneads. And how kneads !!!
My gratitude simply has no boundaries
And here are the baked Easter cakes:


As expected: the right Easter cake stood a little

Well, nothing: the hill will be higher

[Lily,]

Lily, how to cool them?
let them just stand there, without these tricks with skewers?

I cool them in the usual way: on the wire rack
I am not mentally ready for cooling "on the needles": the crucifix reminds me

Lilichka, and the frosting solidifies. Dead or half soft? and how long?

And now about the tasting:

The most delicious sourdough cake will be on the second, third day (if it survives).

I live on, because I cook for the "company".

On the day of preparation, I do not advise you to try at all: it will seem "gley". But in a day or two: what you need.

Lilichka, and the frosting solidifies. Dead or half soft? and how long?

If you follow the instructions exactly, that is, take 1 medium egg white. First beat it well, and then add the contents of the bag in small portions.

With this preparation, the glaze sets firmly after 15 minutes. if applied in a thin layer.

[Lily,]

Lily, Sun! take the job!


the taste is WONDERFUL! I made a braid from this dough - I couldn't resist - I tried it. VERY VERY TASTY! And I'll try it tomorrow. When baked were simply the lightest, weightless
Thank you for a good, wonderful recipe.

[Lily]

Did you add turmeric for more yellowness?

I don't like turmeric in the dough, so I didn't add it,
The saffron was at home, but somehow it didn't happen to him to get into the cake, and I don't really like citrus fruits in the beads - baluvana duzhe
Lily, how good he is !!! delicious is not the right word! its structure is sourdough - bubbly, fibrous. For the first time I added nutmeg - I really liked this note.
In the next. just add a little more sugar.

[Lily]

I don't like turmeric in the dough, so I didn't add it,
The saffron was at home, but somehow it didn't happen to him to get into the cake, and I don't really like citrus fruits in the beads - baluvana duzhe
Lily, how good he is !!! delicious is not the right word! its structure is sourdough - bubbly, fibrous. For the first time I added nutmeg - I really liked this note.
In the next. just add a little more sugar.

Glad I liked the recipe !!!

Turmeric in this test does not give any smell (or so it just seems to me), but star anise and cardamom add a certain note.

If you don't put citrus fruits, then you need to add sugar. And one more thing: the recipe indicates the amount of beet sugar (ours, sweet). If the sugar is snow-white (cane), then you need to put more of it, at least 50g.

[Lily,]

Lily, I have a question:
why is thick leaven used? but on liquid it is impossible? something will be wrong - aroma, taste?
baked Tanya-Summer Residents Viennese with sourdough - I also liked it incredibly. I fell in love with this sourdough pastry.
I was even confused - which one is tastier? I can't define - both are so good that they are already AH!
But she also uses thick. So the question arose - why?
I want to bake yours again tomorrow - just for the memorial day. But with a thick one, I still cannot accurately catch the moment of the highest rise. With liquid, everything is clear - 2.5-2 times - and forward. And the thick one is worth it, it's worth .... How to catch it? Or also 2-3 times - and you're done?

[Lily,]

Lily, I have a question:
why is thick leaven used? but on liquid it is impossible? something will be wrong - aroma, taste?

After I understood what consistency the dough should be, I use a liquid sourdough. Or rather, I use the one that is available

I'm not particularly worried about whether my leaven is liquid or thick.

In this test, the main thing: observe the sequence of mixing the products and good kneading so that the gluten develops.

I think that the density of the sourdough will play a greater role in the preparation of cake without yeast at all. Then the sourness in the dough will not be felt so clearly.

[Lilechka]

Lilechka, that is, you can use a liquid one, simply by reducing the liquid in the recipe, right?
and gluten (at least it seemed to me) is developing just fine and independently. Don't knead it until your knees and other parts of your body tremble. Indeed - folding 2-3 times, and then well, just ... such a charm, and it pulls to kiss such a dough
in general, I have already kneaded a thick leaven, and in the next. just try it on liquid

[Lilechka]

Lilechka, that is, you can use a liquid one, simply by reducing the liquid in the recipe, right?
and gluten (at least it seemed to me) is developing just fine and independently. Don't knead it until your knees and other parts of your body tremble. Indeed - folding 2-3 times, and then well, just ... such a charm, and it pulls to kiss such a dough
in general, I have already kneaded a thick leaven, and in the next. just try it on liquid

Yes, you can use liquid by subtracting the liquid in the recipe.

Indeed, this dough does not require kneading until "seven pots", as our grandmothers taught us

Or maybe it just seems to me, because the whole batch takes place in HP (for which my huge gratitude is to her)

For the first time I met such a silky dough in my practice of making cakes and immediately fell in love with it.

My mother-in-law makes custard cakes, which are also incredibly tasty. But they are a little different. I also really like her pasques, but they need to be kneaded by the whole family.
And the larger the cake is, the tastier it is. This applies to all recipes without exception.
Therefore, I cook family cake (festive) in a kilogram form (no less). It is the tastiest, most aromatic, persistent and rich.

Baked cake this year, according to your recipe, with a small addition in the form of peeled and ground almonds in the dough. Well, I didn't use yeast either. I changed the technology a little more, after three S&F I let the dough come up twice, and then I laid it out in the forms. The cake turned out to be incredibly tasty. I didn't eat anything like that. Only in tin molds it crumpled a little when pulled out, a very tender dough turned out, but in aluminum it turned out perfectly. Thank you very much for the recipe One of these days I will post photos of this miracle

Apparently, the milk turned sour overnight: it's not for nothing that the Italians use only water in their technology. I think it didn't spoil the taste

Lilechka with an initiative!

beautiful cakes, good luck to you Happy holidays

My dough ripened for 7 hours at 30 degrees, and then the dough was also allowed to stand at 30 degrees. I set the dough at 1 am on Saturday, and finished baking on Sunday at 4 am. The whole process from dough to baking took more than a day and that's not counting the sourdough itself. The dough is very aromatic. If you make the proofing temperature lower, then the process can take two days, and I'm afraid then a strong sourness may appear. But this is if you bake without yeast

[Arianna]

Arianna , thank you very much for trying to make Easter cake according to this recipe.
I have now significantly reduced the maturation time of the dough and dough by adding 2 teaspoons of dry yeast to the dough.

Everything else remained unchanged.
But the process itself now takes 7-9 hours.
As a result of the addition of yeast, the acidity disappeared and time was saved.
Can someone help it?!?

Lilechka, my goal was the cake with sourdough without yeast, I am very glad that I found this recipe, I was worried that the sourdough itself would not cope, but the result exceeded all my expectations There was no sourdough, and the aroma was amazing, I ate the first cake while still hot, could not resist. The structure turned out to be so fibrous, it melts in the mouth, does not crumble, well, very tasty

I am very glad that you liked the recipe and taste of the Easter cake!
Starter and you are great!

[Lilechka]

Lilechka, very, very tasty cake is yours.