"Cold" night dough cake from Maggie Gleser

Category: Easter
Cold Night Pastry Cake by Maggie Gleser

Ingredients

dry yeast 6 g
wheat flour c. from. 400-420 g
milk 125 g
eggs (weight without shell) 180 g
salt 6 g
sugar 75 g
butter 116 g
vanilla 0.5 g
lemon or orange zest 1 tsp
raisins dark 160 g

Cooking method

  • Cold Night Pastry Cake by Maggie Gleser
  • Warm the milk until hot (do not boil) so that it smells of boiled milk. Pour into a bowl, where the dough will be kneaded in the future (I have a bucket of bread maker) and cool until warm.
  • Add dry yeast and leave for 10 minutes.
  • Cold Night Pastry Cake by Maggie Gleser
  • Add 350 grams of sifted flour and eggs at room temperature.
  • Cold Night Pastry Cake by Maggie Gleser
  • Knead for 7-8 minutes.
  • Cold Night Pastry Cake by Maggie Gleser
  • Leave to ferment for 30 minutes.
  • Cold Night Pastry Cake by Maggie Gleser
  • Add salt and sugar. Resume mixing. In parts, in two or three passes, add softened butter, vanilla, zest and the remaining flour to the dough.
  • Knead a very soft, shiny, non-sticky dough. When kneading, the dough leaves a small mark under the mixer, stretches "comma" and slowly settles after stopping the mixer.
  • Cold Night Pastry Cake by Maggie Gleser
  • Rinse the raisins, pour boiling water over for 10-15 minutes. Discard on a sieve, dry. Lightly powder with flour and knead into the dough.
  • Cold Night Pastry Cake by Maggie Gleser
  • Slightly grease the container for fermenting the dough with vegetable oil. Lay out the dough.
  • Cold Night Pastry Cake by Maggie Gleser
  • Tighten the container with a film and put it in the refrigerator for at least 8 hours, for a maximum of 48 hours (I spent 36 hours in the refrigerator).
  • Cold Night Pastry Cake by Maggie Gleser
  • Allow the dough to warm up at room temperature for at least two hours before cutting.
  • Divide into the required number of parts and arrange into forms, filling them with a maximum of one third.
  • Cold Night Pastry Cake by Maggie Gleser
  • Just in case, I wrapped the paper forms in parchment, lengthening them a little.
  • Cold Night Pastry Cake by Maggie Gleser
  • Leave the dough pieces at rest and warm for about 60-90 minutes.
  • Cold Night Pastry Cake by Maggie Gleser
  • When the dough fills the molds by 2/3, we put them in an oven preheated to 200C (convection 180C) degrees. After 5 minutes, lower the temperature to 180C (convection 160C) degrees and bake until tender.
  • Cold Night Pastry Cake by Maggie Gleser
  • Let the cakes cool completely and decorate as desired.
  • I have ready-made icing:
  • Cold Night Pastry Cake by Maggie Gleser
  • And shredded unsalted pistachios:
  • Cold Night Pastry Cake by Maggie Gleser
  • Happy Easter to you!
  • Cold Night Pastry Cake by Maggie Gleser
  • Cold Night Pastry Cake by Maggie Gleser
  • Cold Night Pastry Cake by Maggie Gleser
  • The cake turns out to be unpleasant, very soft and fibrous, moderately airy and moist.
  • The dough is unusually lazy. It is mixed almost immediately, in a safe way. It can be prepared in advance, which is sometimes very convenient.

Note

.

Innushka
Sonadora, very, very beautiful and tasty Easter cake!
Until Easter, there are still many recipes and ideas, THANKS!)
Sonadora
Inna, Thank you. I would be glad if this option comes in handy.
Tanyulya
Manyash, thanks and your second option to bookmarks. Maybe I'll have a rehearsal this weekend.
Sonadora
Thank you, Tanyush. I will look forward to it.
I want to try in AF, bake in small paper forms. I really don't know what will come of this venture.
please
Here is Manyasha, can you bake cakes, well, I like it very much
gala10
Manechka, thanks for the recipe. I will try this option. I will report the result.
Sonadora
Nadyush, just a good recipe. Everything worked out without any problems.

Check mark, try it. Instead of vanilla, you can add other aromatic spices: cardamom and saffron.
Galina Byko
Sonadora, which cake you liked the most. grandmother or this one?
Wildebeest
A tempting recipe, and most importantly, the dough can be kneaded today, and baked after. I took it to the bookmarks.
Chamomile
Quote: Sonadora
I want to try in AF, bake in small paper forms. I really don't know what will come of this venture.
It's not the first year that I've been baking a Royal Bummer in a pressure cooker in paper tins. The result is excellent, only the tops of the cakes are white, but sprinkle them anyway.
Shyrshunchik
Sonadora, beautiful cake, Manya, you push, drag the cakes to the oven, I have a recipe for 3 kg of flour, my mother still baked, can you imagine what the scale was, you will need to recount the recipe for 500 g of flour.
Trishka
SonadoraManyasha, I still can't get to my grandmother's, but here such beauty again!
Thank you very much, we must gather our courage and!


Added on Tuesday 12 Apr 2016 7:57 PM

Chamomile1, Olya, in what mode, for porridge? And how long does it take?
I want to try this year in Stebe
Chamomile
Trishka, my pressure cooker has a baking mode. You can probably oven in a cartoon, but my pressure cooker is 6 liters higher than the cartoon.
ninza
Manechka, again a great recipe for Easter cake. Thank you, dear, now we will be with your cakes for the joy of our loved ones. Tell me, how do you like the finished glaze, can you take it boldly?
Sonadora
Sveta, Ksyusha, Tatyana, Olga, Nina, girls, thanks for stopping by. I would be glad if the recipe is useful to you.

Quote: Galina Byko
Which cake you liked more. grandmother or this one?
Galina, they are similar in structure. This one is less sweet, but more aromatic due to the long fermentation of the dough. If it’s just like a loaf for tea or coffee, I don’t have enough sweets, but it will be just right with cottage cheese paste. For Easter I plan to bake both. And also almond, it's my favorite.

Quote: Wildebeest
the main thing is that the dough can be kneaded today, and baked after
Yeah, that's what attracted me. While it is ripening and baking, you can knead another cake.

Quote: Chamomile1
It's not the first year I've been baking a Royal Bummer in a pressure cooker in paper tins.
In the cartoon, in small forms, I make gift cakes. The top, of course, is pale, but you can't see it under the glaze.

Quote: Shyrshunchik
I have a recipe for 3 kg of flour, my mother still baked, can you imagine what the scope was
Tanya, I can imagine. Previously, pies were baked at home like this, my mother kneaded by hand in a huge saucepan.

Quote: ninza
Tell me, how do you like the finished glaze, can you take it boldly?
Nina, One bag for two Easter cakes 14 cm in diameter seemed to me not enough, but in general the glaze is not bad, it does not crumble. I also really liked the finished fondant Parfait.
IamLara
Quote: Sonadora

Thank you, Tanyush. I will look forward to it.
I want to try in AF, bake in small paper forms. I really don't know what will come of this venture.
I have the same idea in my head, I even bought a very low boom. cups. I think this recipe should go well with AF.
Feta
Another cake to bookmark and sample for the holiday. Thank you so much.
Albina
Quote: Sonadora
The dough is unusually lazy. It is mixed almost immediately, in a safe way. It can be prepared in advance, which is sometimes very convenient.
Manka, wonderful 🔗
Wildebeest
Quote: Shyrshunchik
I have a recipe for 3 kg of flour, my mother still baked, can you imagine what the scope was,
This is because Easter was celebrated for a whole week. This week we went to visit and received guests themselves. It was necessary for those who came to treat them with cake and eggs, and they brought their offerings with them. If someone could not visit, then they certainly sent a gift.
This is where the 3 kg flour range comes from.
Vinokurova
Sonadora, Manka, always, as I see your name in new recipes, I immediately run to study the recipe ... but as I study, I want to bake according to the recipe ... as I bake, I want to repeat it again and again)))
I hope this cake will also meet my expectations !.
Natasha K
Sonadora,
Quote: Sonadora
In the cartoon, in small forms, I make gift cakes. The top, of course, is pale, but you can't see it under the glaze.
I am now temporarily without an oven, but I want cakes, I thought, if you put paper forms in Panasonic and bake - the bowl will not deteriorate? There, not all the space will be occupied, will empty spaces overheat or fill up with salt? What cartoon do you bake in, how do you do it? I also have filipok, but I have never baked it, if you try it there, at what temperature have you tried it yet?
Albina
Natalia K, I in Panasonic for 2 years in a row put small paper forms and baked Salt, I think, in no case should you sprinkle the form. Spoil the shape faster.
galchonok
Manechka, thanks for the next recipe! I liked very much the way of cooking and that you can put it in the refrigerator "for the future"! The crumb is such an airy and porous delight!
taniakrug
Sonadora, thanks for the recipe! And yeast should be taken those that are dissolved in water? I have dry mixes with flour, can I buy others?
Natasha K
Quote: Albina
Natalya K, I have been at Panasonic for 2 years in a row putting small paper forms and baking Salt, I think in no case should you sprinkle the form. Spoil the shape faster.
Thank you so much! Did you just put in how much you got on the baked goods? And how long did it take, don't you remember?
Sonadora
Girls, thanks a lot. Hope the recipe doesn't let you down or disappoint you.
Natalia K, baked in Panas, cartoon, the bottom was almost all covered with molds. There were no problems.
Is Filipok a cartoon or AF?

taniakrug, Tanya, I have a saf-moment, a red and white packet of yeast.
ninza
Manyasha, I have not yet baked in paper forms. Say they need to be oiled, cake comes out well from them, and in general - do you advise? Thank you.
Sonadora
Nina, they are not lubricated with anything. Only then, just before eating, I just tear the packaging neatly, freeing first the sides, and then the bottom. Due to chronic crooked feet, I bake only in them. Shaking the cake out of its usual form when it "breathes" in your hands is akin to a heart attack every time: either I drop it on the dome, then I remember, then it will wrinkle itself while it cools on its side.
Vinokurova
Knead it, put it in the cold ... Man, I understood correctly that we only knead today and put it in the cold, don't let it come up?
Sonadora
Alain, that's right. As with fenders, the dough is fermented in the refrigerator.
ninza
Manyasha, so they cool down right in these forms? Great, tomorrow I'll go buy. Maybe fudge Parfait will meet somewhere. Thanks again for the science.
Sonadora
Ninochka, at the Crossroads there should definitely be both forms (3 pieces for 59 rubles, with a diameter of 145 mm), and fondant.
Vinokurova
Quote: Sonadora

Ninochka, at the Crossroads there should definitely be both forms (3 pieces for 59 rubles, with a diameter of 145 mm), and fondant.
Exactly, in the Crossroads, the catalog contains forms, glazes, and sprinkles)))

Oh, Man, I piled on - did not allow 30 minutes to stand in front of sugar ... but what now ?. boom wait until tomorrow ...
In general, the dough is very interesting ... I put it in a bowl when some of it was wrapped around the mixer ... and it stretched out with a cloth ... like silk, can you imagine ?. how I like it ...
Sonadora
Alain, that means she kneaded an excellent dough. And that I forgot to give him a little distance - it doesn't matter, I think.
Vinokurova
I think so too !. and today I say:
Who is great? Well done sonador !.
I hope there will be tomorrow
Who is great? I'm done
Sonadora
In the latter - I am not at all bothered.
DyadkinaAlla
Sonadora Manechka, I don’t understand something. Can the dough be put in a paper form and put in the oven? That is, you do not need to put a paper form in a metal one?
Sonadora
Alla, no, don't. You can safely bake directly in them. If I bake several cakes at a time, put the forms on a baking sheet.
Loksa
Sonadora, interesting Easter cake! The hat was very successful and Nyashka's outcome! Thank you!
Rada-dms
Manechka, immediately bookmarked it, and will be the first to bake it for Easter! Your works are always great!
Loksa
learned and bookmarked, very interesting !!!!!
Sonadora
Olya, Oksana, thank you. The recipe is really very successful (perhaps I will only increase the amount of sugar next time) and convenient. I would be glad if it comes in handy.
I keep a piece of cake for about a week in the refrigerator, heat it up in the microwave, it hasn't gotten any worse.
Albina
Manka, and if sugar is doubled, won't they be heavy? And then I look at the recipe there will be little sugar.
Sonadora
Albina, it seems to me that doubling is not worth it, a bit too much. Grams 100-110 will be just right.
Vinokurova
Sonadora, Manya, baked it ... but my lid was torn off ... but I don't know why ?. you must have an explanation ..
From the norm I got two Easter cakes 440 and 430 grams, the diameter of the form is 11 cm, height is 13 cm .. tomorrow I will show the photos ... ugly ... and I'll try tomorrow too ...

Man, well I'm a man

Oh, I forgot to ask .. Man, probably, the parchment should have been oiled, huh ?. otherwise I don’t smear anything with biscuits, I didn’t even think about it ..
Albina
Quote: Sonadora

Albina, it seems to me that doubling is not worth it, a bit too much. Grams 100-110 will be just right.
Maybe you need to do a trial too. But I usually only bake on Easter.
Sonadora
Alain, insulting. The roof could have been torn off due to insufficient proofing.

Quote: Vinokurova

the parchment should have been oiled, eh? otherwise I don’t smear anything with biscuits, I didn’t even think about it ..
Are you talking about paper forms? No, you don't need to lubricate them.

Albin, and you do not bake samplers?
Vinokurova
Quote: Sonadora
about paper forms?
No ... I have a metal uniform ... maybe I'm too clever? I lined it with parchment .. maybe I shouldn't have done this ?. well, I aspired to something that I could not pull out ... advise how to be ?.

By the way, I wasn't upset about the roof at all !. I will not rush ... next time I will do it for five .. I can assume that the crumb is long-stapled ... I think so, because I tore off the parchment from the walls and noticed the remains on the parchment ...

Look


Cold Night Pastry Cake by Maggie Gleser



Albina
Man, I do not bake. I usually tune in and bake right away for Easter. It's just that with the samplers, somehow the holiday will not be felt in full. It's my opinion.

Maybe I'll do a test batch.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers