Easter cake recipe that I bring toHere - my favorite recipe for Easter bread. I baked it many times and never been disappointed. The process of making Easter seems a little troublesome, but in fact it is quite simple. If you learn the Easter cakes, you will save a lot of money, but instead of one or two modest pasochek purchased in the store will be able to put on the table more rich Easter surrounded by small gift pasochek.
By the way, another advantage of selfbaking Easter cakes: you can make an extra few PASOK, to share with friends and relatives, as the taste of the bread incredibly tasty.
The ability to bake a delicious Easter bread alwaysIt valued highly by him judged culinary talent hostess. The tradition of baking Easter cakes prescribed hostess to start the process on the eve - on Maundy Thursday. "Commit" Easter should be in a good mood with upbeat soul, pure and removing heat to heat the kitchen.
To test should be treated with respect, bearing in mind,that it "does not like" drafts, cold and dampness. In the presence of the test can not be swearing, angry and generally exude any negativity. I am absolutely convinced that it is not empty prejudices. Try to bake a real rich Easter - Good luck and happy holidays!
Ingredients for a "How to bake Easter cake":
For the dough:
- 2 cups of warm milk (0.5 liters);
- 1.5 tablespoons of dry yeast (or 60 g of fresh);
- 5 cups white flour (1.5 kg);
- 6 eggs;
- 1 cup sugar;
- 2 teaspoons vanilla sugar;
- 200 g melted butter;
- 2 cup of raisins.
For the glaze:
- 0.5 cups powdered sugar;
- 2 egg whites.
From the amount of food you can bake a cake three large width primerno17-18 cm and six small - about 6 cm in diameter.
Recipe "How to bake Easter cake":
Begin by preparing the ingredients: all products, remove from the refrigerator and let them warm up to room temperature. Let me remind you, in the kitchen should be warm (24-26 gr. C).
Milk pour into a bucket and a little warm up (up to 35-38 oC), pour into it the yeast and stir until dissolved.
Thereafter, milk yeast add approximatelyone-third of the flour, mix well and put in a warm place - near the battery or plate. You can pour into a large bowl of warm water, put it in a bucket with a test.
Cover the sponge cloth or cling film and let it stand for at least 30 minutes (until Opara not increase nearly two times).
Meanwhile, beat the eggs and separate the whites from theyolks. Do it like this: Break each egg in a separate bowl to make sure that the egg is fresh, and it does not, for example, blood clots. Then choose from the dessert spoon cup of egg yolk and put it in a separate bowl and pour the protein to another.
To the yolks, add a cup of sugar, and 2 teaspoons vanilla sugar. Using a mixer, beat the egg yolks with the sugar until creamy.
For protein, add a pinch of salt with a mixer and whisk them into the foam.
The sponge, which should be well within half an hourup, add the egg yolks and mix. (If Opara rising bad, there is no point in continuing to mix the dough. Most likely, you have got poor quality yeast, and best of all at this stage, to replace them by making a brew from scratch).
Take the butter and melt it in the microwave or in a dipper on a plate, pour the oil into the dough and mix again.
Now add to the mix the beaten egg whites, all mix well.
Add a little more flour (still about a third of the total), stir.
On a work surface pour the remaining flour,make it groove and place on top of the dough from the bowl. Start slowly knead the dough, gradually interfering with the flour (its amount will depend on the quality of the flour). Knead the dough is soft flowing movements, turning the lump test one or the other side, until it reaches the consistency of a soft and elastic. The dough should not stick to hands, and the table, but it should not be too tight. In general, the kneading should take 10-15 minutes.
Give someone a round shape dough and place itin a bowl. Cover with cling film, and again put in a warm place. Butter dough (that is, which includes eggs, sugar and oil) rises more slowly, so you need to give it at least 60-80 minutes to come it is good. Make sure that this time there was a bowl of warm, try not to rearrange it from place to place, so that the dough does not opal.
Raisins pour a small amount of warm water(To just covered raisins), wait 10-15 minutes and drain the water. Put raisins on paper towel and pat dry it a little, and then pour the flour.
When the dough rises well, add theraisins, knead again for a few minutes and then put in a warm place, following the above mentioned rules. Wait for about 40-50 minutes, until the dough will do.
Form-heat and brush with oil, the bottom Shotsand the walls of the mold with baking paper. For baking, I use small PASOK simple tin cans of canned food. Divide the dough into pieces, according to the size of your baking dish.
Remember that someone should take the test in the form ofabout 1/3, as at the time of baking the dough greatly increased in volume. Fill in the form, put them side by side in a warm place, cover with a towel and let the dough rise again - this time in the form.
Preheat the oven to 100 oC and place the form with the dough in the oven. Do not place the shapes of different sizes together - bake them in two steps, first big then - smaller.
Easter Bake 10 min. at 100 grams.C, and then increase the temperature to 180 oC and bake until done (approximately 35-40 minutes, depending on the size of the mold). Little Easter, respectively, will bake faster. Check the readiness of cakes with a wooden toothpick or a match: pierce the cake in the center, if the match goes dry, then Passover ready.
While baked Easter, prepare glaze. The egg whites, add a pinch of salt and beat with a mixer. After a few minutes, add the whites icing sugar and continue beating until the whites will be in the form of stable peaks.
Ready-made cakes, remove from oven and place on the rack to cool. Brush glaze them while they are hot. Above you can sprinkle colored glaze powder confectionery or candied fruit.
Eat cakes, baked on Thursday until Sunday, after the consecration of the church. By this time they zacherstveyut slightly from what are only tastier. Bon appetit and Christ is Risen!