Easter cake from Liza Glinskaya

[Delicious Easter!]

Easter cake from Liza Glinskaya

Category: Easter

Ingredients
Syrup
water	100 ml
sugar	100 g
dark rum	30 ml
Opara
premium wheat flour	150 g
milk	170 ml
pressed yeast	1 g
Dough
dough	all
premium wheat flour	500 g
pressed yeast	24 g
sugar (mine)	80 (100) g
salt (mine)	10 (8) g
honey	40 g
cold egg (weight b / s)	300 g (6 pcs.)
cold butter	250 g
cardamom	1/4 tsp
vanilla	taste
raisins	150 g
----------	--------
form 1.2 liters	3 pcs.

Cooking method

Boil the syrup from sugar and water. Let it cool down. Add rum or other alcohol.

Pour the raisins with cold syrup. Tighten with plastic wrap and refrigerate overnight.

Get it in the morning. Place on a sieve. Allow all liquid to drain.

Dough.

Dissolve the yeast in lukewarm milk. Add flour. Knead a thick dough. Tighten the bowl with plastic wrap. Put in a warm place for 3-4 hours.

The dough should increase significantly in volume.

Dough.

Eggs and butter should be from the refrigerator. Cut the butter into cubes.

Sift the flour into the bowl. Add yeast. Rub them with your fingers with flour. Add sugar and salt. Add flavors. Pour in eggs.

Transfer the dough and start kneading.

Once the flour is moistened and all the ingredients are mixed, add the oil. Add oil in parts, but without time intervals.

Knead the dough until the butter is completely distributed and the dough is smooth. We monitor the temperature of the dough. It should not exceed 24-26 degrees. My dough was cold.

We grease the table and hands well with oil. We spread the dough with a scraper. The dough is fluid and sticky.

We are trying to collect it into a ball. We send it to a greased bowl. Tighten with foil and put in a warm place for 3-5 hours.

The dough should increase in volume by 2-3 times.

Knead the dough right in a bowl. To do this, we take by the edges and stretching them out, fold them in the center. Tighten the bowl with plastic wrap. We send the dough to the refrigerator overnight. I had a dough for 14 hours.

In the morning we take the dough out of the refrigerator. We quickly crumple and divide into three or another number of parts. You need to work quickly so that the dough does not have time to heat up.

Divide the raisins into the required number of parts. We grease the table and hands with oil or dust with flour. Part of the dough is kneaded on the table in a layer. We put the raisins. We press it.

We collect the ends. Turn over.

We roll into the ball.

Grease the form and sprinkle with flour. We put the dough into it. We cover. We put in a warm place for 1.5-2 hours.

The workpieces should expand well.

We put to bake in an oven preheated to 170 degrees for 40-50 minutes. Cover the tops with foil if they start to burn. Willingness to check with a wooden skewer. Remove from oven. Free from the form. Cool on a pillow sideways. Turn over periodically.

Delicious Easter!

Note

The recipe was taken from L. Glinskaya.
Aromatic cake with a creamy taste. Heavy, moist crumb. Not very sweet. Delicious Easter cake, but there are Easter cake and much better. Recommend!

I did not find yeast in the dough, although they are added in the description. Only in dough. How is this cake in a couple of days? Is it better to eat right away or can you lie down?

[moleka]

moleka, added yeast. Thank you for your attention.

How is this cake in a couple of days? Is it better to eat right away or can you lie down?

I do not understand the question? Easter cakes are all good.

Angela, is there exactly 1 g of yeast in the dough? Maybe this is a mistake, it seems like a little ...

[Marina]

Marina, exactly.

Angela, is it fibrous inside? I'm looking for a recipe for a fibrous, but wet and heavy cake, I just can't find what I need) can you advise something?

[Marina]

Marina, it is either fibrous or heavy. It seems to me that two in one is impossible.

Angela, tell me, which cakes in your opinion are tastier than this?

[Victoria]

Victoria, I really like daddy and panettone. I have recipes in my profile.

Marina, it's either fibrous or heavy. It seems to me that two in one is impossible.

the fact of the matter is that in my distant youth I tried this cake, but I did not ask for a recipe, now I remember and search all my life))) it was fibrous and oily-moist at the same time, it was some kind of old recipe, and Easter cakes after baking, they put them in pillows, they were very high, so I think, maybe due to the height, they became, as it were, layers when lifting? there the forms were 40-50 cm in height, these cakes were baked for the temple

[Marina]

Marina, I do not know. It seems to me that this does not happen.

if I hadn't tried it myself, I wouldn't have believed it either)) apparently due to the large amount of dough and the height of the rise, some special processes took place and they cannot be repeated under normal conditions .. ((((but for me this taste is unforgettable ... ... eh)))

Paposhnik?

[Ukka]

Ukka, Ol, thanks for the tip) I remember that the dough there was just custard and a lot of yolks - the recipe is similar, I will try, but suddenly this is what I was looking for)))
Anzhelochka, forgive me for being offtopic, but I so wanted to consult with you ..
And this cake from Glinskaya is very interesting in that it is aged in the cold, this gives a special taste to the dough

[Marina]

Marina, custard and paposhnik, and others I have. But there is no such result as you want.
Olya, I don't see the link. You must either leave it or not put it if you removed it. I would also see what you suggested. Interesting.

[ang-kay]

ang-kay, Angela, there was no link. I just assumed the daddy.
Sorry to interrupt.

[Olya]

Olya, nothing wrong. Your message was just empty. It became interesting to me myself.

Daddy is my love. For me the most delicious Easter cake.
Angela thanks for sharing new recipes with us. I just want to try something new to bake ..

[Hope]

Hope, that's how much I don’t bake, but I return to him)