Easter cake "Kostroma" with sourdough

Easter cake "Kostroma" with sourdough

Category: Easter

Ingredients
LEAVEN:
Starter	40 g
Wheat flour	100 g
Water	100 ml.
OPARA:
Leaven	whole (240 g.)
Wheat flour	380 BC
Salt	3/4 tsp
Butter (mixture of butter and ghee)	300 BC
Sugar	400 BC
Eggs	5 pieces.
Milk	230 g
DOUGH:
Opara	all
Wheat flour	500 BC
Vanillin
FILLER:
Raisins	200 BC
Cognac (or rum)	for soaking raisins
Wheat flour	1 tbsp. l. (for rolling raisins

Cooking method

• WEDNESDAY morning:
• 1. Knead the starter culture from 40 g starter, 100 g flour and 100 ml closer to lunch. water. Leave warm for ripening. (till late evening)
• Wednesday evening:
• 2. Heat 230 ml of milk until warm.
• 2. Take 5 eggs and separate the whites from the yolks.
• 3. Whisk the whites well.
• 4. Pour 400 g of sugar into the yolks and grind thoroughly. The mass turns out to be light, lush.
• 5. Melt 300 g of butter (the ratio of butter and ghee is arbitrary)
• 6. Sift 380 g flour, add milk and sourdough. We knead the dough.
• 7. Add salt, sugar with yolks, whipped whites, melted butter and mix thoroughly until smooth.
• 8. Define the dough in a large container and put it in the heat for lifting (at night)
• 9. Fill the raisins with cognac (or rum) and leave overnight.
• THURSDAY morning:
• 10. In the morning add the remaining 500 g of flour, vanillin to the dough and knead the dough thoroughly.
• At first, the dough is slightly thicker than the pancake. It is difficult to knead, but after a while it starts to collect: I knead with a scraper.
• 11. Place the finished dough in a warm place to rise.
• 12. At the end of the process of raising the dough, strain the alcohol from the raisins, dry it on a paper towel, roll it in flour and gently mix it into the dough.
• 13. Next, put the dough into molds - no more than half the volume. We put in a warm place, for proofing.
• 14. Preheat the oven to 180 * C. Start baking with steam. Remove the steam after 15-20 minutes.
• Bake until dry splinters or dry knife blade. If the top of the product begins to burn, then cover it with foil. I cover with a silicone mat.
• So baked for Easter. And she decided to change the filler to Radonitsa.
• I took a tray of candied pineapple and the zest of one lemon (very thinly removed with a fine grater). These fillers were introduced at the stage of mixing the TEST (together with 500 g of flour) Vanillin was not added.
• The icing was preparing sugar gelatinous.
• 

Note

Thanks to Raisin for her recipe, which formed the basis of my sourdough cake. She gave her name to her product, just like Zest, at the place of residence)))
Kulich with Myasoedovskaya in the oven (master class)

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, I take it to bookmarks, this year I tried Myasoedovsky, next year is sure to be yours. And there is no cutter of your cake, I would very much like to look at it from the inside

[Tan,]

But there is no cutter for your cake

Tan, on Easter I did not take a picture of the cut, and I haven’t cut it on Radonitsa yet. It's already tomorrow.

Boom look forward

For Easter, she painted cakes with blue glaze, the color of the cover of the Mother of God. Wore to sanctify. I bought a wicker basket especially for Easter. And so she designed it for a trip to the temple. I covered it with the napkin that hangs behind the basket.

The blue glaze looks so interesting, did you buy ready-made or tinted with dye? She probably tied the napkin herself, my mother tied the same type to me, only without letters and a cross in the center, I always go with it to the blessing of food for Easter.

[Tan,]

Tan, the glaze was painted with gel dye.
And a napkin, yes, she knitted herself. I also want to associate another Easter with the dome of the temple.



I could not resist until tomorrow, cut the cake today)))
The zest spoke and I once again attract the attention of readers - this product is not for lovers of airy layered baking. This cake is heavy, oily and moist. Cut very well.

Smells very wonderful lemon.
The gelatinous glaze has proven itself well and I repeat it with pleasure. When boiling the syrup, I add citric acid so that the glaze crystallizes more slowly.

Good girl, it's not for nothing that they say that if a person is talented, then he is talented in everything.

Can't you insert the cutter into the recipe?

Good girl, it's not for nothing that they say that if a person is talented, then he is talented in everything.

Oh, well, say so too)))
By the way, I was worried about the result (when I baked for Easter) ... Firstly, there is a lot of baking, and secondly, the dough is almost a dough with all weighting agents (butter, sugar) BUT .... I recently grew fresh raisin sourdough on whole grain wheat flour ... So she "rushes" like a madman ... And there was hope for her that she would cope. And she did it.

Can't you insert the cutter into the recipe?

Insert, Tan))

To my shame, I will not even reach my hands to grow raisin sourdough, while I use all my rye, which has been living with me for several years. When I’m going to bake your cake, you’ll see and get acquainted with a new leaven.

Be sure to grow raisins. you will not regret. I was also "eternal" betrayed for about three years. And then, as I raised this one, I won't play enough with it. I don't want any other.
To maintain a colony of raisin fungi, I feed it with raisin water every 10-14 days.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, what a clever girl I, too, like last year on sourdough according to the recipe for butter, but I did it on sourdough

The husband praised the cakes for this recipe very much.
There was some difference with Iziuminkin in the sense that she rolled the dough into balls, but with mine it was difficult, if only to dust it with flour, which I did not want to do. Therefore, according to the forms, I laid it out with a spoon.

And a napkin, yes, she knitted herself. I also want to associate another Easter with the dome of the temple.

Natasha, countrywoman, hello! Please share napkin schematics! We liked it very much. Are they crocheted? By the way, I also liked the cake, but I still can't do it with sourdough. Rather, I still can't make up my mind, because I don't bake regularly. For the second year she baked cake with Myasoedovskaya.

[Jeanne]

Please share napkin schematics!

Jeanne, I do not know how to share the schemes. Because only author's photos are ordered to be downloaded, but I have them from handmade sites. Who knows - tell me, please, how it's done correctly?!

Who knows - tell me, please, how it's done correctly?!

Natasha, can I give you a personal email. mail, and you will send me a link by mail?

Zhanna, send the address of your mailbox and I will send you the schemes that I have. Or another option - hammer into the search engine "crochet Easter napkins" and there are a lot of them in the picture section. Including those that I have.

Natasha, thank you!

Natasha, thank you!

Thank you very much for the recipe !! I just took out the cakes from the oven, lay on barrels, cool down.
I did everything according to the recipe, only my monastic hop sourdough. And everything worked out great !! Thanks again!

[Victoria!]

Victoria!, thanks for trusting the recipe !!!!
Glad you liked it. Bake for health, treat loved ones.
Happy Easter!

Thank you!! Happy Easter to you too !!