home
➠ Easter cakes
➠ Recipes for Easter 2021
➠ Easter cake with poppy seeds on dry yeast

Easter cake with poppy seeds on dry yeast

712

Kitchen Russian

Calorie content 187.8 kcal

Portions 4 port.

Cooking time 270 minutes

Proteins * 8.2 gr.

Fats * 12.8 g

Carbohydrates* 18.6 gr.

Easter cake with poppy seeds on dry yeast

Content

Although many people buy cakes for a festive Easter table in the store, a cooked cake with their own hands is incomparably better, because you can experiment with the composition and quantity of ingredients. In this recipe, you are offered, as an option, to cook a cake with poppy seeds, which will give baked goods a new taste and aroma. To make the cake tender and airy, good kneading of the dough by hand is important, but without experience with the dough, this is not easy to do. We knead the dough with dry yeast and using a bread machine.

Ingredients

Flour 400 gr. Cow's milk 60 ml. Egg 3 pcs. Butter 120 g Dry yeast 6 gr. Granulated sugar 50 gr. Poppy 2 tbsp Salt 1 pinch

Cooking process

First of all, measure out the amount of all the ingredients for baking the cake indicated in the recipe. They should be at home temperature, that is, not cold.

Prepare your bread maker for use. Pour the required amount of sugar into the bucket and break the chicken eggs. Then pour in the warmed milk. Melt a piece of butter in any way and transfer to a bucket.

Be sure to sift the flour on a sieve and then pour into a bucket on top of the liquid ingredients. Lastly, add dry yeast, washed poppy seeds and a pinch of salt to the bucket.

Put the bucket in the bread maker, close the lid and turn on the "kneading dough" program for the default time. It usually takes 1.5 hours, during which time the bread maker will knead the dough and make the first rise.

The kneaded dough during this time will work well, it will turn out to be elastic, and will not stick to the wall of the bucket. Transfer the dough from the bucket to a separate bowl, wrinkle it with your hand and leave it warm for another 1 hour for the second rise. Cover the dough with a napkin so that the top does not dry out.

After this time, knead the dough again, divide into pieces and place in special tins for baking cakes, filling them only half the volume.

Then cover the molds with a napkin and leave for another 1 hour in a warm and draft-free place for proofing.

Then bake the cakes in an oven preheated to 200 ° C for 35 minutes, checking their readiness by the end of baking with a wooden stick. Easter cakes with poppy seeds on dry yeast are ready. Cool them, remove from the molds and decorate beautifully with icing prepared according to any recipe.

Delicious and successful baking!