Easter cake with raisins
0
1398
Kitchen
Russian
Calorie content
390 kcal
Portions
6 port.
Cooking time
3 hours
Proteins *
7.8 g
Fats *
13.4 gr.
Carbohydrates*
59.6 gr.
Easter cakes baked according to the proposed recipe retain their softness and crumbly well up to 10 days after baking. The recipe is simple. Cooking the dough on the dough.
Ingredients
Cooking process
Pour warmed milk into a bowl for kneading dough and dissolve a bag of dry yeast in it. Then pour half of the specified amount of flour into the bowl, and mix everything well until smooth. Cover the dishes with a napkin and place in a warm place for half an hour. During this time, the dough should double in volume. Divide the eggs into whites and yolks. Mash the yolks with the right amount of sugar until white. Use a mixer to whisk the whites into a stable foam.
Put the yolks pounded with sugar and a piece of butter aged at home temperature (just not melted) into a ready-made and well-suited dough. Use a spoon to knead the dough. Then transfer the whipped egg whites to this dough and mix gently. Then add the rest of the flour (sift the flour on a sieve) and knead the dough well again. The dough should not be liquid and not tight, as for rolling out with manual kneading. Cover the dishes with the dough again with a napkin and put them in a warm place for 1 hour. It is necessary for the dough to double in volume.
Then grease the baking dishes and sprinkle with semolina or flour. Divide the dough into forms, filling them only 1/3 of the volume. Leave the dough in the tins for another 15–20 minutes to proof. Then grease the top of the cakes with yolk. Turn the oven on at 100 ° C and place the molds with the dough in it for 10 minutes. Then set in the oven to 180 ° C and bake the cakes for 50 minutes. Do not open the oven while baking. Check the cakes for readiness with any wooden stick. The baked Easter cakes should have an equal brown color.
Eat to your health!