Family cake

[Recipe:]

Family cake

Category: Yeast bread

Ingredients
eggs	10 pieces.
butter	200 g
margarine	200 g
melted butter	100 g
fresh raw yeast	100 g
granulated sugar	3 glasses
milk (preferably rustic)	1 l
raisins	1 glass
flour
salt	to taste, approximately 1 tbsp. l.
vanillin and other desired additives	taste
GLAZE:
proteins	2 pcs.
sugar	1 glass

Cooking method

• On the eve of Easter, I want to share with you a recipe for a wonderful Easter cake. The recipe for this cake was shared with me many years ago by a colleague at work - Alexandra Vasilievna, the name of the cake is also hers. For many years, Easter cake has been baked according to this recipe. I really liked the cake with its pleasant and delicate taste, this cake does not devil for a long time, since those ancient years I have baked Easter cakes only according to this recipe. I can also say that many, whom I treat with this cake, say that the cake is simply incomparable. There is no photo yet, I will definitely post it as soon as I bake it before the holiday.
• Recipe:
• 10 eggs
• 200 gr. butter
• 200 gr. margarine
• 100 g ghee
• 100 g fresh raw yeast
• 3 cups sand
• Mix all the ingredients, cover, and put in a warm place for 12 hours (overnight).
• 1 liter, preferably country milk
• 1 cup raisins
• Flour
• Vanillin and other desired additives to taste.
• Salt to taste (approximately 1 tablespoon).
• In the morning, add milk to the dough and knead the dough, put the raisins, vanillin.
• We fill the molds by 1/3, let them come up, and bake in the oven
• I grease the molds with ghee, without sprinkling anything - it doesn't stick. She defaced cakes due to the lack of forms, even in tea jars. They are also convenient because they can be closed with a lid when proofing. True, I had to put paper on the side, since the sides of the edge of the jars are concave inward and the Easter cakes would not have jumped out.
• 
• Glaze: Beat 2 whites of fresh eggs with 1 glass of sugar, grease hot cakes. Sprinkle - decorate the top of the cakes ..
• And here are the Easter cakes.
• 

and you don't need to add flour to the dough?

and you don't need to add flour to the dough?

No, there is no need to add flour, only what is written. Surprisingly, of course, but such is the recipe.

Please tell me how much flour does it take? What should be the dough? And yet, is there not a lot of fat?

[katyac]

Please tell me how much flour does it take? What should be the dough? And yet, is there not a lot of fat?

katyac... I have never measured how much flour is spent, since I always kneaded by hand. This time, when kneading dough for Easter, I will definitely measure the amount of flour. There is not a lot of fat, just right, the dough turns out to be oily, but soft and elastic.

And what kind of dough is obtained in consistency ... like bread and pies, or like a biscuit?
How many cakes are this quantity?

And what kind of dough is obtained in consistency ... like bread and pies, or like a biscuit?
How many cakes are this quantity?

I never baked the biscuit, I can't say. Here in Tataria, they bake mainly pies and I am no exception. Probably, the dough is more like pies, very soft and elastic, but more oily. I can't say the number, the cakes are sooo many, I bake in all kinds of containers, even in small mugs and jars from compotes. Enough for everyone, and distribute to relatives and friends, and family for a few days.

The girls will have a lot of dough, you need to reduce the rate by 2-3 times. It's almost 3kg without flour here. And the recipe is really good. I bake pretty much the same.

I bake according to a similar recipe, it takes a little more than 2 kg of flour, the dough turns out to be a full bucket of 15 liters.I bake Easter in cans of Nescafe coffee (250g), so there are 15 ready-made pieces - not so many.

[Margit]

Margit, butter, margarine are added softened or melted? Then ghee - how to get it? When you knead the dough, do you use your hands in vegetable oil or flour?

[Zigor]

I understand that you put flour and milk in the morning?

Yes, Zigor, I put milk and flour all in the morning when kneading.

Margit, butter, margarine are added softened or melted? Then ghee - how to get it? When you knead the dough, do you use your hands in vegetable oil or flour?

I don't grease my hands with anything, since the dough is quite oily. I melt ghee from butter, if I'm lucky, I buy it on the market, and that year I bought it in Metro, there are 80-85 percent butter, and I melt it over low heat. When I kept the cow, there were no problems with oil, now I no longer keep the cow, the churn and separator are idle, and I have to buy oil.

Margit, butter, margarine are added softened or melted?

Oh, I didn't answer your question. Any butter, in any dough, I always put softened.

I bake according to a similar recipe, it takes a little more than 2 kg of flour, the dough turns out to be a full bucket of 15 liters. I bake Easter in cans of Nescafe coffee (250g), so there are 15 ready-made pieces - not so many.

The dough comes out about 5 kg. In a baking dish, we must put 1 \ 3 or 1 \ 2. This is 125gr-150gr. This means that about 40-30 pieces should come out.
I bake 0.5 liters of milk and bake in enamel mugs (300g) and it comes out about 18 pcs.

Girls! Can you ask a question about technology? You write that 15-18 Easter cakes come out of the batch. How many molds go into your ovens at a time? What am I doing? It's just that while I'm baking the first batch, the rest first come up, come up, and then, as it were, sour, "fall off." What are you doing?

[kolenko]

Girls! Can you ask a question about technology? You write that 15-18 Easter cakes come out of the batch. How many molds go into your ovens at a time? What am I doing? It's just that while I'm baking the first batch, the rest first come up, come up, and then, as it were, over-acidify, "fall off". What are you doing?

kolenko - Helen, I do this. First, I cook the first batch, let them rise and in the oven. While they are baking, I prepare the second batch by laying out in forms, again proving and in the oven. I do the same not only with Easter cakes, with pies and pies.

Tell me, in the morning after kneading the main ingredients, you don't need to let the dough fit, but immediately into the molds?

Tell me, in the morning after kneading the main ingredients, you don't need to let the dough fit, but immediately into the molds?

The dough must definitely fit, then we put it into forms.

Can you replace margarine with butter? We stopped eating margarine a long time ago (although the current butter often resembles margarine)

Can you replace margarine with butter? We stopped eating margarine a long time ago (although today's butter often resembles margarine)

You can, of course, I replace 50/50 creamy-melted.
I like. Easter cakes are more moist and fibrous.
With margarine, Easter cakes are a little more fluffy, but also drier as if.

By the volume of dough, I usually bring the same amount for Easter cakes: I bake one in 3-liter stainless steel. a saucepan, 1-2 in a cast-iron form and laid the rest in porcelain mugs and baked And now I bought small paper molds - I will use instead of mugs

Every year I bought a couple of aluminum molds for Easter cakes, and, finally, I had enough molds, this year I won't have to look for additional jars.

First, I cook the first batch, let them rise and in the oven. While they are baking, I prepare the second batch by laying out the forms, again proving and in the oven.

Abazhite, abaze !!! What is the first batch? Does it, that is, the first batch, consist entirely of all the ingredients in the recipe? but if more than a dozen Easter cakes are made from it, then how can they be shoved into the oven after proofing? A maximum of 6-7 forms are pushed into my oven. So this is my problem with my stove. It is necessary to calculate the amount of dough not only by the volume of the available forms, but also by the size of the oven

Hello, please write everything in detail about what you sleep from evening to night and what in the morning. I did not understand everything. Why I ask you to very much appreciate the family recipes. Thank you in advance.

Mix all the ingredients, cover, and put in a warm place for 12 hours (overnight).

In the morning, add milk to the dough and knead the dough, put the raisins, vanillin.

That is, in the evening: EVERYTHING EXCEPT MILK, RAISIN FLOUR, VANILLINE.

It is also written in the topic that a lot of the test is obtained.

I bake according to a similar recipe, it takes a little more than 2 kg of flour, the dough turns out to be a full bucket of 15 liters.

And when the dough is kneaded in the morning, it needs to fit.

The dough must definitely fit, then we put it into forms.

And only then lay out in molds, wait for the cakes to come up again and then bake.

Thank you very much for the quick response. Thank you



I made the right eggs, draining butter, margarine, ghee, yeast, sugar in the evening, kneading. And in the morning, adding milk and flour as much will take.

Thanks for the recipe, delicious cake. Thank you

Thank you very much for the recipe Margarita, it turns out very tasty cake. I'm baking my second year. That year I put in more sugar - made a note that the sweetness was superfluous. This year I baked it strictly according to the recipe ... though I missed a little with flour - I put 1 kg for half a portion. She herself understood that the dough was liquid, like on a panettone. Next year I'll put 1200 on half a portion. But the Easter cakes are still wonderful: fragrant, not tiny, airy. Already 2 have gone. There are photos and even in the rift ... but I never learned how to send. So take our word for it.