Easter cake

Easter cake

Category: Easter

Ingredients
flour	1 kg
eggs	3 pcs
sugar	170g
fresh yeast	30g
milk	330ml
butter	67g
odorless vegetable oil	67g
raisins	67g
salt	1/3 tsp
zest of half a lemon
vanilla	1 pod
cardamom	taste
cognac or rum	2 tbsp. l.

Cooking method

• Make a dough from 100g of flour, yeast and 150ml of milk. Put in a warm place (30 degrees) for about 1 hour. I put it in the oven.
• Pour flour, salt, sugar into the bowl of the combine.
• Put butter in a cup, add vegetable oil there (I have olive oil) and also send it to heat so that the butter melts and mixes with the vegetable.
• Rinse the raisins and pour boiling water over.
• Cut the vanilla pod and remove the pulp with a knife. Place in a glass container. Add lemon zest and grated cardamom there. Pour in cognac or rum.
• It is advisable to prepare a fragrant mixture the day before and refrigerate. This will make the baked goods very flavorful.
• Drive eggs into the remaining milk and stir with a whisk. Just to homogeneity, without fanaticism.
• Pour the dough and milk-egg mixture into a bowl with dry mixture.
• Knead on the lowest speed for 2 minutes, then add the zest, vanilla and cardamom. Knead at medium speed for 5 minutes.
• Then go to high speed and knead for another 10 minutes. Pour in oil 5 minutes before the end of the batch.
• Leave to stand under the film until doubled at a temperature of 25-28 degrees.
• Dry the raisins and mix with flour. Pour into a bowl and stir into the dough. I interfered with my hands.
• Burn the bowl with flour, transfer the dough into it, cover with plastic foil and put in a warm place to rise for 90 minutes, until the dough doubles.
• Then remove the dough from the bowl, divide into portions and place in oiled baking tins, filling them 1/3 full.
• Prove until the dough rises 1.5 - 2 times. It's 45 minutes.
• Preheat the oven to 180 degrees, grease the cakes with an egg and milk mash and bake until tender. Willingness to check with a splinter.
• I baked at the rate of 400 g of flour, it took 35 minutes to bake.
• Remove the finished cake from the mold. The dough is very fluffy and tender, it is better to cool on the side.
• Mine was not put on its side, it crumpled slightly, but, of course, this did not affect the taste.
• Such cakes were baked by my great-grandmother. Maybe some of you will like them. They are the favorite in our family.
• 
• Bake with heart and pleasure and bon appetit.

I love and trust my grandmother's recipes!)))
Took note!)))

Completely forgot. You may need a little more milk than the recipe. It all depends on the flour. This time I baked from the "Altai Fairy Tale", then I needed 100 ml more milk. The flour was very dry.

Anyuta, thanks for the recipe! Now they are standing on the proofer) They went up perfectly! If possible, I will expose pictures)))

Annushka! Putting my cake on display! True, it seems to me that I overexposed it in the second proofing. I can’t say anything about the taste yet, you know how I’ll try and unsubscribe)

Thanks for the recipe

What a handsome man! A lovely sight !!!
But in my opinion, everything is fine, I did not overexpose. If he overdoes either the roof tears, or fails, but here everything is fine.
These cakes stand for a long time.
I'm glad it worked out.
Happy holiday to you !!!

[Conversion to dough based on 400g flour (for oven and bread maker)]

Baked in a 16cm diameter mold. Easter cake height 22cm.
Out of curiosity, I kneaded this cake in a bread maker. The dough turned out great.
Conversion to dough based on 400g flour (for oven and bread maker)
Flour - 400g
Eggs - 2 medium
Sugar - 70g
Live yeast - 12g
Milk - 220ml
Butter - 30g
Vegetable oil - 30g
Raisins - 40g
Vanilla, saffron, cardamom, lemon or orange zest (to taste) - stir in cognac or rum
Cognac or rum - 1.5 tbsp. l

The crumb is delicate, lacy. Not sticky or dry, moderately sweet. If you like it later, you can add sugar.

For a bread machine:
I have a Panasonic 2501, mode 06 Diet with raisins, size L
The dough was made in a sponge way. The dough was poured into the HP.
Baked on Thursday. Today they cut up the cake, as if fresh from the oven.

Anya !!!!!!!!! What a handsome man you have !!!!!!!!!!! Just a lovely sight !!!!!!!!!!!
In turn, I want to thank you again for the recipe! Now we were able to appreciate its taste !!!!!!!! You know I love it! The taste is amazing, this is exactly what I was missing! Mom, having tasted it, said: HERE! THIS IS HE THE MOST! THAT MOST TASTE! WHICH IS STILL WITH CHILDHOOD SIGN!
So, I bring you thanks not only from myself, but also from my mother and from the whole family !!!!!!!
HAPPY CHRIST EASTER HOLIDAY!

Ira! I am very glad that I liked the cake. And mom's assessment - it's worth a lot! Good health to you and many years to mom! HAPPY EASTER

Anya, can I ask you to post a photo of your uniform?

Anya, can I ask you to post a photo of your uniform?

Yes please.


Height - 13cm, diameter - 16cm. Thick walls

Anyuta, I can't wait to bake your cake !!! Already in anticipation! bought new forms. Anyut, how much dough is included in your round shape - what is calculated for 400g?

[Irochka]

Irochka, I get two Easter cakes from this amount of dough. One in a larger form, the other in a slightly smaller mold. The one in the photo is from the larger form.
I just wanted to try to bake according to some other recipe. I tried a lot and everything is not right. Something is missing. So this time, as always, I will bake this one. Only he smells like a holiday to me. And the taste is "thick" cake, and nothing to say about the aroma.

And how he slipped past me I will definitely do it for the memorial week!

Vanilla, saffron, cardamom, lemon or orange zest (to taste) - stir in cognac or rum
Cognac or rum - 1.5 tbsp. l

Can you tell us more about this?
I usually use cognac-vanilla-cinnamon. And how much and in what form do you need saffron-cardamom-zest?

Preheat the oven to 180 degrees, grease the cakes with a mash of eggs and milk and bake until tender. Willingness to check with a splinter.

That is, do not change the temperature regime throughout the baking process? How long does it take?
I always bake like this: for 180 - 15 minutes, then 160-10 minutes, then a torch - if it's very wet - another 10 minutes. at 150, control measurement (slightly in crumbs) and with the oven turned off for another 5 minutes, if after 160 crumbs I leave it off. oven for another 5 minutes (I hope I have described the process clearly).
Since my oven is not full, the time and temperature are very important for me.
Thanks for attention.

[Sena]

Sena, I take cardamom 10 small grains from a seed box, saffron - 10 stigmas, stamens, lemon or orange zest - 1 teaspoon. I rub the seeds and stigmas in a mortar, then put the zest, cardamom and saffron in a cup, fill it with rum, cognac or, in extreme cases, vodka and put them in the refrigerator overnight. This amount is spent on 1 kg of flour. The aroma is strong. In general, the selection of spices is individual. I got used to this since childhood.
About baking temperature. Granny always baked in a Russian oven, I selected the optimal temperature for the electric oven. I have an Electrolux. I put 180 degrees and bake until tender. The dough rises very well, bakes and does not burn. I will definitely write how much to bake in time. While the dough is coming up. As soon as I bake, I will immediately write down the weight of the cake and the baking time.
500g cake was baked for 37 minutes.

Annushka! Happy Holidays !!! I'm with your Easter cakes again! We like it very much !!! True, I add sugar. This year, I didn’t grind the seeds with cardamom, so I threw them away and then I had to choose them from a mixture
I really like your kulichik, I'll just say that before it I baked for 18 years according to one recipe, and after I got acquainted with your recipe, that oven stopped!
Annushka! Thanks again!!!
HAPPY HOLIDAY !!!

[Irisha]

Irisha, Happy holiday! You know, this year I baked it exactly the way my great-great-grandmothers baked it. On good whole cow's milk (it settled in the refrigerator and I squished some cream, now I do everything by sight) and on yolks instead of eggs. How can I understand what this aroma and deliciousness is! Try to bake like that. Only the proofing there turns out to be very long. Up to 4 hours. But it's worth it.

Anya, how interesting! How many yolks did you put in?

As many as eggs. True, the eggs were not large and I took one more yolk, and froze the whites (for a Kiev cake).
Instead of whole milk, you can take 22% cream, a higher fat content will also work, but the dough will take longer. But the cake turns out mmmmmmmm .... My great-grandmother always baked only such cakes. True, she baked them in a Russian oven. I was very lucky: my grandmother taught me how to ferment and knead the dough correctly, and bake bread and cake in the oven. I was then 12 years old, and grandma (don't fall) 102 years old.

Wow !!!! Grannies are cute, darling !!! My beloved grandmother left at 93, it was in 2008. I still VERY, VERY missing her. I feel it very strongly! It's a pity that not all of my kids are lucky to see her! Much that I know in life is from her. Until the end of her life she had a good mind, intelligence, great wisdom, she prayed a lot! I love her very much !!!

Anechka, thank you very much for the recipe, and the story about granny moved me to tears! The Kingdom of Heaven to her!
Anh, I was confused only by the presence of vegetable oil in the recipe, I have always read that there can be no vegetable oil in real Easter baking in principle. And here it affects what?

Thank you for reminding us about this cake. As usual, I lost the recipe.

Liza, in the original recipe there was only butter, for this rate of flour 4 yolks and whole milk. At one time we made butter ourselves, a little and part of it was replaced in the recipe with odorless vegetable oil. Vegetable does not allow baked goods to dry out quickly and stay soft longer, well, and savings. With the current quality of cream, it is quite possible to put it, replacing the vegetable. Don't take too much. Such, as Masha buys, blue with a cow on the package, is very suitable. Believe me, this is absolutely not felt in the test. And Kulich is not heavy in eating.
The dough will creep quite a bit, it does not gather into a perfect bun, because it is very rich, but it should not float too much. Be sure to adjust flour during kneading. Flour is different: raw, dry, slightly damp. Hence the runaway in quantity. My original recipe for 3kg flour. If you really want absolutely the one, for 3 kg and with all the original ingredients, I'll throw it off in a personal.

Anyut, I will be grateful if you throw off! I will definitely have a stove, the old style of this recipe is very attractive. So be sure, you just tell me what kind of flour is better to take? I have different ones. Which one do you prefer for him?

[Anna]

Anna, maybe you will put a recipe for three kg in the original here?

Anh, I kneaded your cake, but either the flour turned out to be very dry, I don't even know, the dough came out cool. I have already added 120-150 grams of milk, barely mixed it in, but all the same, it seems to me that the dough should be thinner, it does not stretch very much, it breaks. Once it rose well now, I kneaded it and put it on the second proofing. The aroma is already very pleasant, although not strong. Tomorrow I'll sign off what happened in the end. I'm not strong yet in cooking (((

And I baked! Stand cool)

Lisa, it should be soft and slightly creep. Apparently your flour is very dry. I have such a problem with granmulino.

[Vei]

Liza Vei.. Tomka wrote correctly. I always adjust flour-milk, because flour is different before and humidity in the house too.

IRINA, if this recipe, then just multiply everything by 3, and if it is in its original form, then I need to bake it and then put it out with all the pros and cons. I baked it last year, in this one I bake according to the prehistoric that I told you.

[notglass]

notglass, Anh, do you knead the original recipe for 3 kg by hand or with a combine? Can Kenwood 020 handle me?

Liza, it was only when our family was big that we kneaded it by 3 kg by hand, now mostly by 1 kg. Make sure the dough is slightly floating, tender. The dough is heavy. Bosch professional with 2 kg copes with me, but I never had a kenwood. If you can knead the bread dough, it will knead it.

[Anyut]

Anyut, another question, pressed yeast ran out and found nowhere in stores, only saf-moment and saf for baking. Can you tell me how much is needed for 1 kg of flour?
By the way, the test batch, although not perfect, was still tasty, my husband said that the taste was something between panetone and ordinary Easter cake. I really didn't think so, for me they turned out to be heavy, not as airy as you and Ira in the photo. But now I will put less flour, maybe it will be more airy.
I still have a nasty oven (((

Lisa, to be honest, I am full of oak in dry yeast. I didn't manage to love them. Since Easter cake is a heavy pastry, you probably need to take it for baking. If we proceed at the rate of 1: 3, then 10 grams are needed for 1 kg of dry yeast flour.
The dough should be tender, soft, slightly fluid. You put it in the mold and it will fit and will rise when baking. The softer and more delicate the consistency, the softer and fluffier the cake will be.

Anya, my test pieces did not rise at all during baking, exactly how much they were before baking, and it turned out that way, and the domes after proofing were not smooth, but torn.
I have one more point that is not clear to me - how many proofs should there be. According to the rules that I read everywhere and my grandmother told me in the same way, first the dough rises, then we knead the dough and put it on proofing, then after raising the dough we knead it, add raisins and candied fruits and put it on the second proofing. After this time the dough has come up, we lay it out in forms and again wait for it to rise, then bake. Is that correct? In a recipe for 3 kg of flour, the same dough plus 3 proofings is written. And here in the recipe I counted only the rise of the dough, the first time after kneading and then the second time only in the forms.
How and how many times does the dough need to rise in order to end up with the same beautiful cakes as yours?

[notglass]

notglass, Anh, I've already bombarded you with questions))) but I remembered one more thing.
If I bake 6 cakes in paper tins 14 cm in diameter on one baking sheet in a normal oven, and not in my saboteur one, do I need to turn on convection and what temperature should I set?

Well, nothing you bombed me. What nonsense. I love the convection oven. First, you start 180 with convection for 10 minutes, then you have two options: either you remove the convection and bake ten up and down at 170, or on convection 160. I bake on convection. This is how it is baked more evenly and the temperature is even on all baking sheets and in the entire oven.

About proofing: you put a dough. I came up. Kneading the dough. It came up. You crush. It has grown up. Divide into portions and put in forms. It came up. You bake.

Yeah thanks! then I did everything right. Okay, I went to work, I already put the dough))

Good luck to you! Everything will work out. I keep my fists.

only saf moment and saf for baking

Girls, I’ll come to you about Liza’s yeast, for muffins it’s better to saf for muffins in a gold pack. Raises dough with tremendous force, compared to just a saf moment. I checked yesterday and today.

[Gala]

Gala, thanks, I would still know how much to put them))

[Elizabeth]

Elizabeth, probably I was late, but I will write to it anyway!
Regarding yeast: in one very favorite book about yeast it is written as follows - 7g of dry yeast corresponds to 25g of fresh yeast.
And about yeast in general, about 1 cube of yeast (42g) is consumed for 500 g of flour.If the amount of fat is small, then reduce to 20-30g. And, conversely, if the dough is very rich, with fillers, then increase the yeast to 50g.
To be honest, I try a little less yeast than indicated in the recipes (well, this is my habit).
About the proofing, Liza, everything is true, like grandma's!
My Anechkin cake is always airy, just tender! And the dough from the forms rushing !!!! This time again, I put 1/3, but it should have been even less! The hats came out like a mushroom!
I wish you all good, tasty and beautiful Easter cakes !!!

Girls, I can't say that I have dough rushing in tins, in the very last proofing the dough rises the worst. But I'm still very happy with the result, now I will only bake this recipe. During the night I started 6 kg of dough, I baked the first batch:



Just one baby for yourself to try, but the taste and aroma are amazing!



today the next batch is next.
Anya, thank you very much for the amazing recipe !!! : a-kiss: Ira, thanks for the advice. I really liked the Easter cake, it’s just such a cake taste, as if not bakery and not muffin, but real and at the same time quite budgetary and not very troublesome in comparison with others. In general, I found my optimal Easter cake!

[Liza]

Liza, So beautiful!!!!!
And the cut is just wonderful !!!

[Liza]

Liza, well, very beautiful !!! The cut is amazing!
I'm so glad you liked the recipe. Then you will fill your hand and it will be even better. Although much better! And so everything is wonderful!

Girls, thank you for your support, but I am confused by the fact that in the forms it rises to the edge only if I put almost half of the dough, and then it does not rise much, but only a light dome.
But I am surprised by something else - except for us, no one is interested in this recipe, and I consider it the best!
okay, I'll go put some more dough, it's a pity that more than 1.5-2 kg of flour cannot be, I do not have time to bake such an amount in one go, they can stand.

And today's ones turned out to be the same as yours - with tops)) Baking for 1.5 kg of flour, I am already beginning to feel and be able
sorry forgot to photograph the whole party.



Anya, thank you very much again for this recipe!

[Liza]

Liza, you really thanked me.
Your Easter cakes are all very good. Just a lovely sight. Thank you for your kind and warm words. Good luck to you and everyone for whom you worked so hard.

Anya! Here are mine, take it! Do not pay attention to the quality of the photo - already in the night of Fotala, I really wanted to sleep)

Lizonka! You have very wonderful Easter cakes !!!
Dear girls! Happy holiday !!!

Well, I finally got to the computer to throw off the next pictures, but still it's not all))



Anyut, now I'm finishing up a cake from the very first, so to speak "lump of pancake" batch, and am amazed at how fragrant, rich and tasty it is, even though it is drier than it was. But these first ones, in principle, turned out to be dense and heavy. But DELICIOUS !!!