Two Large Easter Cakes

Two Large Easter Cakes

Category: Easter

Ingredients
Wheat flour	1 kg
Milk	1 glass
Butter (or fat)	250 gr.
Sugar	350 gr.
Yolks	8
Protein	4
Vegetable oil	2 tbsp. l.
Dry yeast (per 1 kg of flour)	1 pack.
Salt	1 tsp
Raisins	taste
Vanilla	taste
Cinnamon	taste
Poppy or walnuts	100 g

Cooking method

• The result is 2 large Easter cakes, one of which traditionally stays at home, while neighbors and relatives are treated to the other throughout Easter week.
• 1. Boil a glass of milk, pour it into a large bowl where the dough will be kneaded, cool slightly, whisk in 1 tbsp. l. flour (if you put it in boiling water, it will brew in lumps), and then let cool a little more.
• 2. In still warm (but not hot) milk, add yeast and enough flour to make the dough look like a pancake. Beat with a whisk or mixer until smooth and leave in a warm place for about 1 hour.
• 3. Make sure the dough is suitable and prepare the eggs. First, separate the whites from the yolks. Beat separately 8 yolks with half the sugar and separately 4 whites with the other half of the sugar, all into a strong foam.
• 4. Constantly stirring the dough, carefully add the yolks to the dough, and then the whites. Then start adding flour in small portions, also stirring constantly. Add about half of the remaining flour to the dough. Pour vegetable oil into the dough, add salt, vanilla, cinnamon.
• 5. Melt butter or fat in a water bath. Sprinkle the dough with a little of the remaining flour, pour on top with a few tablespoons of oil or fat, knead with your hands until smooth. Repeat this procedure until all the butter and flour are gone. The amount of flour required may vary slightly depending on the quality of the remaining ingredients. The final dough should not be too hard, but not stick to your hands.
• 6. Knead the resulting dough well. Add raisins to it and knead again.
• 7. Divide the dough into 2 parts, equal or not in size depending on the available forms (I use 2 stainless steel pots). Roll each part like a roll, sprinkle with pre-steamed poppy seeds or chopped nuts and a little sugar.
• Grease the molds with vegetable oil and sprinkle with flour. Roll up the rolls and place them in the molds. The dough should not take up more than 1/3 of the mold.
• 8. Let the dough sit in a mold in a warm, draft-free place. It should increase in volume by about 3 times. Average proofing time 1.5 hours.
• 9. When the dough comes up, place it in the preheated oven and bake for about 40 minutes - 1 hour at 180 to 200 grams. (If you don’t like how the dough fit, bake it first for at least 10 at a temp. 150 gr., And then increase it to 180. This will allow the dough to come a little more).

The dish is designed for

16

Time for preparing:

about 4 hours

Note

Themes for fantasy.

1. The filling of the Easter cake can be varied. In the absence of poppy seeds, you can put candied fruits and nuts, mixing them together with raisins.

2. Decoration is also an individual moment. For icing, you can use both an elementary recipe on a package of powdered sugar (1 cup of icing and 4 tablespoons of water), and a ready-made (undoubtedly beautiful) icing, which you just need to heat right in the bag. In my case, on top of the glaze, confectionery sprinkles and poppy seeds are lined with "ХВ".