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Easter cake without kneading

1904

Kitchen Russian

Calorie content 326.3 kcal

Portions 4 port.

Cooking time 230 minutes

Proteins * 7.4 gr.

Fats * 7.5 g

Carbohydrates* 57.6 gr.

Content

The classic preparation of Easter cakes involves kneading and long-term proofing of the dough. It takes time, sometimes it takes a whole day to prepare a batch of Easter treats. If you don't like messing around with yeast dough, but want to bake homemade cakes, this recipe is for you. The dough is prepared quickly and does not require manipulation of the dough and long kneading of the dough.

Ingredients

Wheat flour 600 gr. Dry yeast 14 gr. Cow's milk 200 ml. Granulated sugar 250 g Butter 200 gr. Vanillin 1 pack Raisin 250 g

Cooking process

To begin with, you should immediately prepare the raisins: rinse them and soak them in hot water. Let it swell for twenty minutes and filter off excess liquid. Sprinkle wet raisins on a paper towel and let dry.

It is very convenient to use a stationary mixer to prepare the dough. If not, use a wide bowl and a regular mixer. Break eggs into a bowl and add sugar. Beat the egg mixture at high speed until a thick, fluffy foam forms. Pour in the vanilla sugar and continue to beat - we achieve the whitening of the mass. This will take about ten minutes.

Sift flour into a separate bowl. We set aside one teaspoon of flour in order to sprinkle it on raisins. Add dry yeast to a container with sifted flour and mix.

Melt the butter in the microwave. It should become liquid and warm. We also heat the milk until warm. Pour melted butter and milk into the sifted flour with yeast in turn, while stirring the mixture.

Pour the beaten eggs into the mass, mix. It is convenient to use the hook attachment. You can also knead the dough by hand. The final consistency will be thick, stretching.

Sprinkle the dried raisins with the deferred flour, mix.

Pour the prepared raisins into the dough and mix so that it is evenly distributed throughout the mass.

Tighten the bowl with cling film and leave the dough in a warm place for two to three hours to rise.

After that, we collect the dough with a spoon and put it in paper cakes. We fill the form by no more than a third, since the dough will still rise during baking.

We leave the cakes for twenty minutes before baking at room temperature, so that they rise a little more.

Then we put them in an oven preheated to 180 degrees at a medium level. We bake for forty to fifty minutes.

We check the readiness with a wooden stick.

We take out the finished cakes from the oven and let them cool on the wire rack. We decorate the surface of the products by sprinkling them with icing sugar or glaze.

Bon Appetit!