Easter cake according to grandmother's recipe

[Dough:]

Easter cake according to grandmother's recipe

Category: Easter

Ingredients
Dough:
pressed yeast	20 g
wheat flour c. from.	250 g
milk	180 g
sugar	10 g
Dough:
dough	all
wheat flour c. from.	250-280 g
salt	2.5 g
sugar	150 g
yolks	3 pcs
proteins	2 pcs
butter	150 g
vanilla	0.5 g
raisins dark	100 g
almond	25 g

Cooking method

• Dough:
• Grind the yeast with your fingers with flour into crumbs, pour in warm milk. Stir so that there are no lumps.
• 
• Cover the container with a foil and leave it warm for fermentation for 1 hour (I kneaded and left it in the bread maker).
• 
• Dough:
• Separate the whites from the yolks (eggs should be warm). Beat the yolks with salt, sugar and vanilla until fluffy, light foam. Whisk the whites until firm peaks.
• Add whipped yolks and softened butter to the dough.
• 
• Knead for 10 minutes. At this stage, the bread maker will have to be helped (with a spatula), the thick dough does not disperse well in the egg-oil mass. The resulting mass will be liquid, like pancake dough.
• 
• Add 250 grams of flour. Knead for about 10 minutes.
• 
• Add the whipped egg whites.
• 
• Knead again. If the dough turns out to be too liquid, add flour, in small portions, 1/3 tablespoon each, until the dough of the desired consistency is obtained.
• The dough should be very soft, stretch with a "comma" when kneading, settle gently after stopping the mixer and not smear along the bottom.
• 
• 
• We leave the dough warm for 1 hour (during this time, the dough rose almost to the edges of the bread machine bucket)
• 
• Finely chop the nuts with a knife. Rinse the raisins, pour boiling water and leave for 15-20 minutes. Then we throw it back on a sieve, let it drain well and dust it with flour.
• 
• Put the finished dough on the table, knead. Add prepared raisins and crushed nuts.
• 
• We lay out the dough into the molds (lay the bottom and sides of the metal molds with baking paper), filling them with a maximum of one third.
• 
• Cover with plastic wrap or a linen towel and leave to proof for about 1 hour.
• 
• When the dough fills the molds by 2/3, we put them in the oven heated to 210C (convection 190C) degrees. We close the oven door and immediately set the temperature to 180C (convection 160) degrees. We bake until tender. If the top of the cakes turns red too quickly, cover it with damp baking paper.
• 
• Cool the ready-made cakes and decorate them to your liking (I have a ready-made fondant Parfait).
• 
• 
• 
• 
• 

Note

I was looking for a recipe for my cake for a long time. I wanted it to be airy, not heavy, slightly moist and juicy. It turned out that I already have one! I found it, sorting through the leaves in my mother's notebook with recipes. Written by my grandmother's hand, back in the eighties. I baked trial ones - and it was right. Kulich turned out to be exactly what I wanted.

If desired, saffron can be added to the dough. For this stigma of saffron you need to pour boiling water, about 1 tbsp. l, and cool completely. When added to the dough, strain so that the strings do not get into it (in this case, reduce the amount of milk in the recipe by 15 g).

I'm the first on Easter cake !! I admire

Thank you, Masha. Take a bite before you get it.

Oh, oh! What a beauty, Manechka!
Can I have a piece too

[Sonadora]

Sonadora, I would have eaten a piece with such pleasure, mimmm ...))

Already licked the screen

Masha, very beautiful Easter cake

How large is your baking dish?

for baking this amount of dough in HP itself is a lot, right?

Manechka, as always, a wonderful recipe! I just thought that I would bake from 500 grams of flour and knead the dough in a bread maker, but lazily recount my recipe: girl_manikur: And here is a ready-made recipe! Bookmarking Thank you!

[Sonadora]

Sonadora, very beautiful Easter cakes, thanks for the recipe!

[Irina]

Irina, Elya, TinochkaThank you for stopping by. I would be glad if the recipe comes in handy.

How large is your baking dish?

Molds 18 cm in diameter.

for baking this amount of dough in the HP itself is a lot, right?

I'm afraid so. Will run away.

Already licked the screen

We won't tell anyone.

Manyash, thanks. Took to bookmarks.

Tanya, I will be glad if it comes in handy and like it.

Manechka, oh, I was late, probably, I still have a piece? I will bake according to your recipe - delicious, beautiful and minimal effort. I love your recipes. Tell me, do you still need to take live yeast than dry yeast?

[Sonadora]

SonadoraManyasha, what a sincere and warm recipe, it’s just like she’d visited my grandmother!
Thanks for such a wonderful recipe!
And although it is not simple, but I will try to cook it all in one way, I took it to

[Manka]

Manka, you must also try the recipe 🔗 Bye bookmark

[Nina]

Nina, Thank you. Of course he stayed. I hid the second cake.

Tell me, do you still need to take live yeast than dry yeast?

I baked on pressed ones so as not to deviate from the recipe. On dry ones, too, everything will work out fine, I don’t fail. Almond cake baked on them.

Ksyusha, Albina, Thank you. It was also unusual for me to add yolks and, especially, butter to the dough right away. I got used to the fact that they are introduced into the dough, including cake, at the very end.

Very nice and appetizing. Thanks for the recipe and a detailed master class!

Delightful kalach, Manyunechka!

[Galina]

Galina, Ludmila, Thank you. I would be glad if you use the recipe and you like it.

Delightful roll,

Lyuyud, actually I baked cake.

hee-hicks, it's strange, where did I find a kalach, aaaaa, all the same it is sooo cool and tasty and beautiful and already in the bookmarks!
boom oven !!!

Well, a very appetizing Easter cake, nostril! Manechka. Thank you!!!

So, sir. An interesting sequence. I never did that. Manechka, how many pieces did you get? Two? Are both in the same shape? I just have one bigger, one smaller, similar to yours. And one protein is gone for the glaze, right? Can you replace almonds with other nuts? Although I always put only raisins in cakes. Like Mommy always did. Oh, how clingy I am ...

Manyunkin, I don't drive a little:
Why beat the whites until they are hard peaks, if they still settle when combined with the dough
More. How to cool this cake correctly - on the side or does it keep its shape so well?

I will also have to try this recipe: next week I am going to test several new recipes for myself, and since you are in my authority, I cannot pass by your recommendation

Manyun. Easter cake is handsome. Well done that you are already trying. I'll take it to your bookmarks.

[Sonadora]

Sonadora, Manichka, how lovely! I love baking Easter cakes, I have to try this recipe.
In general, for me, baking Easter is like a ritual, a secret creation of a miracle) an exam, like "Well, show me, dear, what have you learned in a year, how did you fill your hand, can you bake Easter?))))" ... and lo and behold! !! I can!))))) because the dough must be loved

Manechka, a pretty Easter cake, I'll also steal it to your bookmarks Thank you for the recipe!

[Manya]

not heavy, slightly moist and juicy

Manya, I was also looking for such a recipe - grandma baked, the recipe is no longer recognizable, unfortunately ((I will definitely

[Sonadora]

Sonadora, Manechka, workout before Easter excellent (y) beautiful Easter cake, tender. Boom to try.

[Sonadora]

Sonadora, Manechka, a beautiful and airy cake turned out. Thanks for the detailed description and photo. : rose: I also have such forms.
I'm taking it to bookmarks.
And the cakes baked now are eaten

Manyunkin, I don't drive in a little: Why beat the proteins until they are hard peaks, if they still settle when combined with the dough

I join "those in the tank": the same question arose when reading the recipe. And I don’t drive in, why beat the yolks: they will also settle when kneading.
This is how I am looking for a dough to make the cake "a little moist and juicy".Current I want to have fewer body movements. Lazy me!

[Manechka]

Manechka, very beautiful Easter cake! And the crumb is lovely, so airy! I took it to your bookmarks, thanks!

Manyasha, tada how much dry yeast nada? Let's educate, dear!

[Sonadora]

Sonadora, Manechka, delicious Easter cake! I take it to bookmarks!

[irman]

irman, Irishka CH, Olga VB, ang-kay, Innushka, vernisag, Antonovka, Shyrshunchik, francevna, variety, galchonok, ninza, Marina_K, girls, thank you all very much for stopping by the light. I will be very pleased if you like this cake. I have no doubt that there will be other opinions, I will not be offended at all, because the ideal cake is for everyone his own.

how many pieces did you get? Two? Are both in the same shape?

Irin, yes, two Easter cakes in molds with a diameter of 18 cm. If you are going to make them in such molds, lay the sides with a double layer of paper to slightly lengthen the molds. In the oven, Easter cakes are good.

And one protein for the icing is gone, yeah

In theory, yes. One protein goes for finishing. I stayed because I tested the finished fondant (Parfait). By the way, I liked it very much. Absolutely not crumble.

Can you replace almonds with other nuts?

You can use cashews or hazelnuts. I wouldn't experiment with others.

Why beat the whites until they are hard peaks, if they still settle when combined with the dough

Ol, I do not know. Maybe during beating, the whites are saturated with oxygen or their structure changes to a better consistency for the dough. Molokhovets has the same principle of introducing proteins into cake dough. Have ShuManichki there is this recipe- Easter cake from E. Molokhovets (1861).

How to cool this cake correctly - on its side or does it keep its shape so well?

Hot does not hold its shape well. I cooled one on its side, and the other, hot, shook it out on the grate, it tilted a little. I have not tried it in paper ovens yet, but I think you can not put them in them.

And the cakes baked now are eaten

Alla, because baked baked goods - these were eaten by those who do not fast. I left a piece in the refrigerator, I want to see how well this cake is stored.

grandma baked, the recipe is no longer recognizable, unfortunately

Linen, I would now also ask her a hundred questions, but alas.

And I don’t drive in, why beat the yolks: they will also settle when kneading.

varietymaybe for the same as proteins?

how much dry yeast nada?

Nina, 7 grams will be enough.

Written by my grandmother's hand, back in the eighties.

And mine, Man, was also illiterate.

And what delicious pancakes she made, spread with ghee and thickly sprinkled with sugar - her son still remembers them, although grandma has not been with us for 11 years. What tiny pancakes she had, folded in quarters and at the same time soft and shone through the holes. What fried potatoes were. Eh, I miss my bun and her wisdom and love ((

Yes, Len, it hurts very much that almost everything has gone. Amazing people. We have experienced so much, but remained bright and pure, full of simple worldly wisdom.

Manyusha, how lovely, he is beautiful !!!!

Thank you, Nadenka. I would be glad if you like it.

Hello girls. I watched everything from behind the bushes, read, and then I came across this recipe, dragged the recipe to my bookmarks, I want to try it. Only there is one question - can you add candied fruits, and if possible, then the total weight should remain 125 grams? or can you increase the weight of dried fruit? Thanks for the recipe.

[Irina]

Irina, Welcome! I think you can safely take 150 grams of candied fruits for a pound of flour.

Thank you! At the weekend I will definitely try and unsubscribe what I did.

[Irina]

Irina, I will look forward to it.

Sanadora-Manyasha, my Mom has baked Easter cake according to this recipe since 1956 (we were on a business trip in Germany and the wife of the unit commander taught her), maybe this is due to childhood memories - but for me this is the most delicious cake (I really have everything in the dough three squirrels go, and I do it with cherries and raisins soaked in liqueur or cognac). Of course, I try a couple more recipes every year, as if comparing them to taste. And then I recently read that this cake is also called Stalin's (it was baked for Joseph Vissarionovich) - he respected it!

[pljshik]

pljshik, Irin, and I didn’t know that this cake has such a story. I don’t know how the recipe got to my grandmother, unfortunately.

And Manechka, as a result of the annual preparation of this cake, came to the conclusion that increasing the portion for a larger volume leads to a change in taste (for me personally). That is, if we make a kulich for 500 grams of flour, the taste of kulich is one, and if we make it at once for 1 kg of flour, then the taste changes, but this is my personal feeling! I always do two batches, at one hour intervals. It's more convenient and tastier for me. In general, the recipe is wonderful, you can say native straight.

[Irina]

Irina, I also like to knead dough on Easter cakes in small portions.

[Sonadora]

SonadoraManya, I just counted my recipe, that is, my mother's cakes, which are 3 kg of flour, and received your recipe, that's how it happens, old proven recipes. Well, I think I'm bringing my own treat.

Tan, is the batch the same, do you add yolks and butter to the dough?

[Sonadora]

Sonadora, Manechka, I baked your cake yesterday. Thanks for the recipe, very tasty. I don't post the photo because I'm at work, and I'm moving at home, and I can't get to my computer. What I want to say - I probably overexposed the dough / again because of the move /, so the cake smells of yeast, but not much (maybe not because of that, I'm not a pro), and even at home it was cool. And I didn’t keep it in the oven for a bit, and therefore when you cut, it crumpled a little in the middle, was in a hurry to give the children a try. Added 50 gr. raisins and 100 grams of candied fruits rose very well.

[Sonadora]

Sonadora, yes here he is

[ircina]

ircina, Irina, I am very pleased that the recipe came in handy. It is crushed most likely due to the fact that the cake was cut immediately, warm. And yeast ... I could smell them right after the oven, then I didn't feel it anymore.

Shyrshunchik, Tan, what a crumb!