Easter cake on yolks with candied fruits

Category: Easter
Easter cake on yolks with candied fruits

Ingredients

milk 100 ml. + 300 ml.
pressed yeast 40 gr.
sugar 20 gr. + 150 gr.
egg yolks 5 pieces.
butter from 72.5% fat 150 gr.
wheat flour, higher. grade 500 gr.
candied raisins to taste and desire
vanillin taste

Cooking method

  • Easter cake on yolks with candied fruitsRinse and soak the raisins in advance
    Easter cake on yolks with candied fruitsBring milk to a boil and cool until warm
  • Easter cake on yolks with candied fruitsMelt the butter
  • Easter cake on yolks with candied fruitsTo 100 ml. milk, add yeast and 20 gr. Sahara
  • Easter cake on yolks with candied fruitsBeat the yolks with sugar and vanilla white
  • Easter cake on yolks with candied fruitsAdd 300 ml to the whipped yolks. milk, melted butter and washed raisins, 100 gr. sifted flour, mix everything
  • Easter cake on yolks with candied fruitsAdd yeast and gradually the rest of the flour.
  • Easter cake on yolks with candied fruitsKnead the dough thoroughly until it starts to more or less gather in a kind of kolobok, will lag behind the hands, let the dough rest for 30 minutes
  • Easter cake on yolks with candied fruitsDivide the dough into forms, filling them 1/3 full. This time I got 7 two-hundred-gram Easter cakes. Allow to stand warm until the mold is 3/4 full and bake from a cold oven, setting the temperature to 170-180C. Willingness to check with a torch
  • Happy holiday to you!
  • Easter cake on yolks with candied fruits
  • Easter cake on yolks with candied fruits
  • Easter cake on yolks with candied fruits

The dish is designed for

1.4 kg

Time for preparing:

3 hours

Cooking program:

harvester, oven

Note

The cake is sweet, fibrous, very tasty

Trishka
Tinochka, what an interesting recipe, straight express Easter cakes!
Tell me, are they straight Easter cakes, or are they closer to the muffin dough?
V-tina
Ksyusha, thanks Not even close to a cupcake, they are real cakes-Easter cakes, fibrous, not greasy and not heavy, like a cake, but moist, only without the yeast aroma, and this despite the fact that I and my Ulyanka today almost fried until black.
I haven't baked them for two years, everything is according to new recipes, but now it's more convenient according to my own, nevertheless, they took my sample, they asked now for more, tomorrow or Saturday I will bake a batch again
kristina1
V-tina, Tina, an awesome recipe, definitely bookmarked, the cakes are so beautiful, so give me a kick in the ass so that I leave the forum today, otherwise I'm cheto stuck today. thanks for the recipe, smart girl ..
Trishka
Quote: V-tina
real Easter cakes,
Excellent, I will definitely try, very interesting!





Quote: kristina1
give me a kick in the ass
I give
V-tina
kristina1, thanks today you can sit still, and tomorrow - baked cakes




KsyushaI think you will like it, my straight squeak-squeak all day today, so that I could eat them
kristina1
Trishka, Ksyusha, well, something is stuck, I read branches, I read recipes, God, the guests are on the doorstep, and I read everything .... I didn't feel a kick in the ass, give me more .... so concrete ..
V-tina
kristina1, the guests will give
kristina1
V-tina, Tina, nooooo, the guests are just very cultured ...
Trishka
Quote: V-tina
to let me eat them
So you need to bake with a margin!




Quote: kristina1
.. so specific
I give it, conkrEtnooo ...
Marusya
Tinawhat nimble cakes are yours! This is a godsend when there is absolutely no time at all, but you have to bake a cake! Thank you!
kristina1
Trishka, Ksyusha, well, that's not how .., I don't feel a kick, but in short I will sit. I will continue reading the forum, they will not stone me with stones .. I will have time, I will reschedule ..
Song
Tinawhat wonderful Easter cakes you have. And the recipe is good.
V-tina
Marusya, thanks And the main thing is that they are really tasty, because I bake others on a par with them - they are long, but they ask for more - only these




Anya, thanks, I hope it will come in handy
Slastena
Tina, what wonderful Easter cakes, I can imagine what tastes I have taken away to bookmarks, I have to make them.
And what glaze ......... for some reason I can't get so fluid ..
V-tina
Elena, thank you, I hope you like it, this is a recipe from my great-grandmother, just modernized a little
And the recipe for glaze Kubanochka gave, very simple: 1 glass of sugar + 4 tbsp. tablespoons of water, heat until sugar dissolves. At this time, 1 tbsp. Soak a spoonful of gelatin with water. When the sugar dissolves, add the gelatin and beat quickly with a mixer until a white thick mass is formed. Cool slightly (because if it is hot, it will go into the inside of the cake) and quickly apply to the Easter cakes. The powder also needs to be used quickly, the glaze hardens very quickly.
Marusya
Tina, and what did you tint the glaze with? Does it look pink with you?
Slastena
Teen it is necessary to make icing according to this recipe, well, your Easter cakes are lovely ...
V-tina
Marusya, I poured food coloring, there was no time to mess around, and so that year I diluted gelatin on strawberry, cherry and blueberry juice, there was also a multi-colored glaze




Elena, try it, she is not capricious at all, I poured like gelatin and started whipping, the small one burst into tears, dropped everything, went to take care of the child, returned after 5 minutes, she whipped me normally, however, it dried a bit later
Marusya
You must also try on juice
Thank you for the idea
V-tina
Try it. Here is only color, and there is also the scent to die
kirpochka
Quote: V-tina
At this time, 1 tbsp. Soak a spoonful of gelatin with water.
Tina, please tell me in many recipes for glaze with gelatin 1 tsp is written. gelatin and the rest of the ingredients are the same as yours ... I decided to do it, but now I'm confused, how is it right?
the recipe is interesting, bookmarked. Prepare so quickly))) Thank you)
V-tina
Nataliya, I have not tried it with a teaspoon of gelatin, in theory, it should work out, this is not my recipe, of course, Lena-Kubanochka gave these proportions on our website
Quote: kirpochka
interesting recipe, bookmarked
Thank you! I would be glad if you like it
Borisyonok
V-tina, Tina
I baked them !!!
One of them has already been tried for a test, they have persuaded him to be warm and persuaded !!!
It was very tasty to us !!!
Really fast, not confusing and tasty! I like it!
The only thing I added a little salt, well, for my taste, she just asked for the dough. And so - did not change anything, everything is like yours. I will definitely still bake according to your recipe.
Thank you very much !!!
V-tina
Elena, hurray I'm glad that your family liked this recipe Salt, yes, it asks here, but every time I stop myself, I never added Thank you for your trust and bring a photo later
Sima
V-tina, Tina, good day! I have questions. Can I heat the oil directly or can it be softened? The dough only rests 30 minutes and that's it? By forms? I really want to try the recipe
V-tina
Sima, kind) it is better to melt the butter, just pour it in not hot, rest 30 peace and immediately according to the forms, there is no long proofing here, a recipe for those who have little time. Hope you like Easter cakes
V-tina
SimaHow are your Easter cakes? or not baked?
Aikimari
I tried this recipe. I like it.
The cake is tasty, very tender, fibrous and not too sweet. Something reminded a rum-baba, but without impregnation. Prepares quickly, comes up actively. The cake is high, you can fill in the form even by 1/4, it will still stretch out. If the form is small, then you can get the same as in the pictures is "with a header". The crust of the top is tender even without coating with an egg.
Alas, my Easter cakes were warped when I took them out. If done in paper form, it will be just right. Or it is not necessary to take it out immediately, but let it cool.
P.S. Maybe it's my joint. This was my second batch of Easter cakes, they contained the remnants of raisins and candied fruits with nuts, that is, they were not enough for the dough. If there were more raisins, the dough would be heavier and would hold its shape better.
V-tina
Aikimari, MariaThank you for stopping by to share your impressions! It is a pity that there is no photo, look at your Easter cakes.
Quote: Aikimari
Alas, my Easter cakes were warped when I took them out. If done in paper form, it will be just right.Or it is not necessary to take it out immediately, but let it cool.
P.S. Maybe it's my joint
I apologize for a long time only in paper baking, I completely forgot to warn that they are "sissies".
I am very glad that you liked the Easter cakes. My main question, in connection with the recent discussion: "Were your Easter cakes similar in structure to a cupcake?"
Aikimari
Doesn't look like a cupcake. They are more airy. The cupcake will never work like that, it is denser.
I did not take a photo, the uneven ones came out.
V-tina
Aikimari, Maria, thank you for your opinion and for having decided to try to cook according to an unfamiliar recipe for a holiday
Orshanochka
V-tina, Tinu, such battles are direct. Apparently I need to cook nat And then my son all demands Easter cakes. Yesterday I baked again, but I’m a conservative, if I like something, I’m not looking for another. And here such passions are direct. One should definitely bake!
V-tina
Orshanochka, Tanyusha, I will be glad to your opinion) Yes, it's not that there are battles, it's just that I'm still shocked that someone has a cupcake according to this recipe, well, I've never had such a thing. I myself already had thoughts of preparing everything according to the recipe, but not kneading for a long time, but simply pouring flour to approximately the desired consistency, maybe, indeed, a delicious cupcake will turn out
BlackHairedGirl
At this time, 1 tbsp. Soak a spoonful of gelatin with water.
Tina, tell me, please, how much water you need to pour? And then I divorced 1 tbsp. l. gelatin. as it says on the pack, in a glass of water. And I got a liquid glaze ...

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