Vienna Easter cake with sourdough

Vienna Easter cake with sourdough

Category: Bakery products

Ingredients
pressed yeast	60 g
thick leaven	350 ml
eggs	8 pcs.
yolks	2 pcs.
glaze proteins	2 pcs.
milk	1 l
sugar	500 - 700 g
butter	450-500 g
flour	2100 - 2300g (depends on the size of the eggs, I had small ones)
vanilla
raisins	400 g (soak in cognac overnight)
salt	pinch
saffron

Cooking method

• Maybe someone will like my hybrid of Viennese Easter cake and Italian. Frankly, for all my 30 years of experience in baking cakes, this is probably one of the most successful
• She mixed eggs, sugar, milk and yeast and left it on the kitchen table overnight.
• I fed the sourdough and put it closer to the radiator, too, for the night.
• In the morning I mixed the dough and sourdough, added salt, vanilla, saffron, flour and kneaded for 15 minutes. I knead Easter cakes only with my hands. Then gradually, in 5-6 doses, I mixed in melted butter. The dough turned out to be soft, silky with well-developed gluten. It did not stick very well from the hands, although it kneaded for about an hour.
• Gave it to double and beat it three times. I added raisins to the last workout. She let me come again. I put it in the forms and let it stand until they began to lift the towel with which they were covered. She baked, checking the readiness with a splinter for 40-50 minutes. Normal temperature 160-180 without convection.
• The dough turned out to be finely porous, fibrous, juicy, with an indescribable aroma
• I won't post photos of them, and that's enough

Note

Elenka Photos

[Summer resident]

Summer resident, can you ask a question? Is there a lot of yeast for this amount? And how much dough in the molds - half or one third? Is the temperature in the oven normal for Easter cakes (160-180) or are there nuances? And any sourdough (I only have Romina)? Sorry for the tediousness, but I liked the recipe, I would like to bake it.

Sorry for not answering right away.
Yeast is enough. After all, they reproduce the whole night in milk with sugar and eggs.
Dough in forms 1 \ 3
Any sourdough will go

[Summer resident]

Summer resident Tanya, I also have a question - thick sourdough - what is it - 150%? I understood that ripe, right?

PySy. Chesslovo! well, just like that monkey - and smart and beautiful! at least burst with these recipes for pies! so many super-tempting recipes, you don't have time to try them! and Easter cakes are less than 500 g of flour (and even then, I'm not sure if 500, maybe more? I think there is a critical mass of flour for cake dough) - no longer Easter cakes, but a roll. And who will eat so much

[Summer resident,]

Summer resident, and I thank you!
Well, before that I pleased myself with this recipe! it turned out delicious - just excellent.
I was even at a loss - I did it according to Lily's recipe and according to yours - to determine which one I could not taste better.
Both recipes are wonderful. The result is the taste that I really like - both moist and juicy - and !!! surprisingly light.
Of course, I made my own changes to the recipe - sugar, and raisins, cherries, and a little more butter (remember the cartoon with a pinjac with pockets?)
The dough is so tender. Leaven works wonders.
But still the question arose - and if you use liquid sourdough - how to count the recipe for me?

I think that specific numbers are not very important. We must focus on the consistency of the dough.

Oh, Tanya, how glad I am that you are finally on the forum! I just disappeared altogether - I was already thinking about handling Lily - is everything all right?

I think in a week to repeat the recipe, but of course I will bake it for the pastry, and something like a braided roll or a cook's crown - it turns out very beautifully.
But already now I think - can I make the dough more abruptly then?
And then according to the original recipe - so delicate, silky - it still stands right before my eyes

[Summer resident, Tanechka]

Summer resident, Tanechka, I want to thank you for this recipe! In my opinion, he is undeservedly deprived of attention. I really liked the dough, really, tender and silky, there is a lot of baking, and despite this, the cakes are light, fibrous and not crumbly at all. I liked the aroma - real Easter cake!
I did everything strictly according to the recipe for 1/2 of the norm. It's a pity that the top and bottom crust got fried ...

Tanyusha, I continue to be a fan of your recipe. For the third year in a row, I bake cakes according to your recipe. The leaven is different every year, but the result does not change from its origin.
This year, my cakes turned out to be unusually fragrant, fibrous, not tiny, rich and lightweight.
Thanks again! Happy holiday to you!

Thanks for the recipe!

Explain, please, - yolks 2 pcs in the recipe, where are they?

Thanks for the recipe!

Explain, please, - yolks 2 pcs in the recipe, where are they?

Yolks in the dough. Separate the egg whites from the total number of eggs.

Thank you.