Traditional Easter cake (master class)

Traditional Easter cake (master class)

Category: Easter

Kitchen: Russian

Ingredients
Flour	750 g
Live yeast	50 g
Milk	300 ml
Butter (or margarine)	250 g
Egg	6 pcs.
Vegetable oil	2 tbsp. l.
Sugar	2 glasses
Vanilla sugar	1 sachet
Salt	3/4 tsp
Powdered sugar	0.5 cups
Lemon juice	0.5 tbsp. l.
Raisins	200 g
Cognac	2 tbsp. l.
Cake mold (large), for 600-700 g	3 pcs

Cooking method

• Of course, I won't open anything new for professionals, but perhaps a step-by-step description of the recipe with photos will help girls-beginners)
• So let's get started!
• Mix milk, yeast, 1 tbsp. l. sugar and 250 g flour = dough, leave for 1 hour 10 minutes.
• 
• Dough at the peak of readiness.
• 
• 
• Dough fermented, begins to sink.
• Take 5 eggs (leave 1 egg for grease and glaze). Separate the yolks from the proteins. Beat the yolks with sugar (3 minutes).
• 
• Add pre-melted butter (1.5 min in a micron with a power of 450) and already warm butter to the yolks with sugar. Add vegetable oil. Beat for 3 minutes. Pour the mixture into the dough. Beat for 5 minutes.
• 
• Add vanilla sugar and salt.
• Beat the whites with a pinch of salt until "hot peaks" (7 minutes). Add to the dough. Beat for 5 minutes.
• 
• Pour in the remaining flour (500 g). Beat everything for 10 minutes (in Kenwood), or by hand, until the dough starts to peel off a little from the walls of the dishes (gluten develops). The mass is homogeneous, slightly glossy. Leave the dough to rise = first rise (about 2 hours, depending on the room temperature, optimally 25 g). The dough has risen when it has ceased to increase in volume (grow) and gas bubbles have appeared under the top layer of the dough, the dough swells slightly above them.
• 
• Rinse the raisins, scald with boiling water and cool. Pour brandy over the raisins, leave until the time of the first test run. I had few raisins, and even black, but also good). Drain off excess liquid, dust the raisins with flour, mix and sift. Add the prepared raisins to the dough.
• Knead for 10 minutes.
• Leave the dough to rise again = second rise (about 1.5 hours, it goes faster).
• 
• Knead the matched dough again for 5 minutes.
• Arrange in shapes. Leave to proof.
• 
• If you need an airy cake, fill the form by 1/3, let it stand for a longer time and move it to the oven very gently. There should be no drafts in the kitchen during cooking. I like cakes more dense, so I fill it 1/2. I do not recommend filling it up to 2/3, since the cake will try to "escape" during baking) Ideally, after proofing, 1/5 of the height should remain to the top of the form.
• Lyrical digression: I filled out the forms 1/2, 600 each, it turned out 3 Easter cakes. The dough remained about 300 g. It could be easily added to forms of 100 g, and then the cakes would be higher. But I needed exactly a 600-gram cake, and therefore the tiny residue was baked separately, in the same form, since there were no small ones. Next time I will distribute without a trace
• Leave to rise = third climb (1.30 min.). Lubricate the cakes that have come (very carefully) with slightly beaten yolk.
• 
• Put the cakes in a well-preheated oven (190 g). When the top is browned, cover with a sheet of wet paper, lower the temperature by 150 grams.
• 
• 
• Bake for at least 45 minutes! I baked for 35 minutes, this time was not enough, and the crust did not work (you can see it in the photo with a cut). A small cake with the same baking time was baked perfectly (I did not take a photo). Conclusion - baking after covering with paper for at least 45 minutes!
• Beat protein with powder, add lemon juice.
• 
• Grease hot Easter cakes with glaze, sprinkle with decorations and place in a hot oven for 2 minutes to set the glaze.
• 
• You can undoubtedly decorate the cakes with the "Wet meringue" cream, it will be even better!
• 
• All! Happy Easter and bon appetit!

The dish is designed for

3 Easter cakes, 700 g each

Time for preparing:

9-10 hours, depending on the number of baked portions

Cooking program:

Oven

Note

The recipe from the site "Cooking at home". I have been baking Easter cakes using this recipe for more than five years. The cake is very tasty, soft, aromatic, not dry. Highly recommend!

Great recipe, thanks!

Will one big cartoon come out with this recipe?

[celfh]

celfh, Thank you
Sinica76, I think that it will not bake, the dough yield is 2 100 g. And a lot of fat (about 300 g). But if you have had experience with similar baking, you can try)

The "training races" for Easter begin. The recipe is wonderful, but if you have it step by step, then you had to register the time (for dough, for proving, etc.) Then it would definitely be step by step

Made additions

[Cixlida]

Cixlida, Natasha, very sensible master class!

[Cixlida, Natasha!]

Cixlida, Natasha! Very high quality MK! I am not friends with Easter cakes. But, your topic, perhaps, will encourage me to study them carefully!
Moreover, the recipe of a fellow countrywoman!

[Cixlida]

Cixlida, thanks for the master class
I'm just looking at the recipes on the site, I'll try to cook yours)

[Natasha]

Natasha, Cixlida, thanks for the recipe!
I'll have to practice! If I take the ingredients in half, will it make a sandpiper?

[Jiri]

Jiri, thanks. I'm glad that you liked it)

[Mikhaska]

Mikhaska, hello, countrywoman !!!))) thanks! In fact, the recipe is simple, it usually turns out the first time, especially if you bake for a long time, and not like me) It will certainly work! Try

[julia_bb]

julia_bb, try it, the cake is delicious, 100%

[yudinel]

yudinel, of course, it will work, you can still adapt it to a bread maker, so as not to knead manually. I decided on the contrary next time to add ingredients, make 1.5 norms) Very tasty with white raisins or candied fruits, real delicious vanilla yummy)
And if there is also a larger hat on the dome made of wet meringue, then it's great!

[Natasha]

Natasha, but in HP a maximum of 500 gr. flour can be loaded.

) I'll try to count on 3 eggs)
For 1 egg, 150 g of flour, 50 g of butter, 70 g of sugar, 8 g of vegetable oil, 60 g of milk, 10 g of yeast, 1/6 tsp. add salt, vanilla sugar all, it will be tastier. And then the raisins on the eye, I would put it all)
So: 150 g flour + 180 ml milk + 30 g live yeast + 1. tsp. sugar = dough
3 yolks + 210 g sugar + 150 g melted butter + 24 g vegetable oil
3 squirrels + a pinch of salt
300 g flour + 3 g salt + vanilla sugar
Raisins 200 g + cognac
dough yield 1260), i.e. 2 Easter cakes with more than 600 grams

Wonderful mk! Can you teach me how to adapt your recipe to HP? I'm a beginner user of hp and just want to try baking a cake.

[paula]

paula,) thanks) I have a Panasonic, I put the products in the described order (starting with the dough), and turn on the "dumplings" mode, and then you just need to watch the dough, the rises, knead in the "dumplings" mode, or use any other, allowing to knead tough dough

By the way, the "Husband" gadget is absolutely irreplaceable in manual mode, an excellent result when kneading large dough volumes

[Cixlida]

Cixlida, and what setting is better for baking? And just turn off HP for proofing?

[Cixlida]

Cixlida, thanks for the step by step MK!
My mother baked wonderful cakes, but I did not have time to learn from her (((This year my husband requires homemade pasta, I will bake for the first time. I will definitely use your instructions! Only my oven bakes strongly. Maybe cover with wet paper before? take the paper for baking?
Thank you)

[paula]

paula, it's better to bake in the oven, because it's faster and easier, or divide into 2 parts and bake like bread) Yes, turn off hb for proofing)

[Mama_malchikov]

Mama_malchikov, thanks) I used parchment for baking, crumpled, dampened and squeezed. If covered until browned, there will be no crust and the paper will stick

Girls, happy Easter!

[Cixlida]

Cixlida, Very beautiful Easter cakes !!! and what cream was used to decorate?

[Kirks]

Kirks, Thank you! This is a wet meringue)

And here is the cut:

[Cixlida]

Cixlida, Natasha, not cake, but cake 🔗