Easter cake

Category: Yeast bread
Easter cake

Ingredients

flour 1 kg
milk 500ml
live yeast 50gr
butter 300gr
sugar 400gr
salt 5gr
raisins 150gr
eggs 6pcs
vanillin 1package

Cooking method

  • Dissolve the yeast with 125 ml of warm milk, leave to rise. Steam 300 g of flour with 375 ml of hot milk and grind well so that there are no lumps. After the mass has cooled, add the matched dough, knead well and put in a warm place. When the dough is right, add the yolks, ground with sugar and vanilla, salt, flour and knead well. Then add whites whipped into a thick foam and knead until the dough does not lag behind the walls of the dish. Put in a warm place, whatever fits. When the dough comes up and doubles in size, add the raisins, warm melted butter and knead. Put the dough in a mold so that it does not take more than half the height, and when it rises and fills ¾ of the mold, put it in a not very hot oven for 1 hour. 160degree

The dish is designed for

about 7 pieces, the size of the form is 350-400 grams

Time for preparing:

about 4-5 hours (depends on yeast)

Note

When I cook Easter cake, then not a gram deviate from the recipe. Check the readiness of the Easter cake in the old way - with a toothpick (I don't check, as I'm used to it by eye). But I almost always have it for an hour. The cake turns out to be very tasty, moderately sweet, soft-soft. When you eat it, it crumbles, but from how soft it is, not dry. Until now, I have not found paska tastier than this cake. The photo will be only after this holiday.
Book: Ukrainian folk dishes. "Master's Library" 1992 Kiev City

steamed flour
Easter cake

dough
Easter cake

the dough before adding the remaining flour
Easter cake

yara
Eh, Dutya, if only a photo, but with a cut
Dutya
I usually bake pasties on Thursday, so if someone bakes on Saturday, then the photos will already be.
Dutya
I decided this year to bake in paper forms. Result - I will bake on Saturday, because I burned to the top, but it was not baked inside (for the first time in my life). I thought that maybe my oven flew off - no, it works fine. So the molds didn't fit. Now I will not experiment with forms any more, I will remain faithful to the cans of pineapple and coffee.
After an hour in the oven, this year, I took out the pasques and just dried it a little on the wire rack in the oven at a temperature of 120-150 degrees.
Night
I had exactly the same puncture in paper forms, I will never bake in them again.
Dutya
Easter cake

One portion.

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