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Easter cake per liter of milk

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10653
Kitchen Russian
Calorie content 344.8 kcal
Portions 10 port.
Cooking time 7 h.
Proteins * 7.4 gr.
Fats * 15.5 g
Carbohydrates* 44.3 g
* per 100 gr. product
Easter cake per liter of milk
Content

Cooking an Easter cake with good taste is not easy and not quick. Your attention is given a recipe for 1 liter of milk.

Ingredients

Cooking process

step 1 out of 14
First, prepare the dough for the dough. Break 10 chicken eggs into a deep bowl and add 3 yolks. Then add the required amount of sugar to them and use a whisk to stir until smooth, just do not whip into a foam.
step 2 out of 14
Pour 1 liter of milk warmed to 35-45 ° C into a separate bowl and dissolve the yeast in it.
step 3 out of 14
Melt the butter in the microwave or in a water bath, pour it over warm milk and stir. Pour the resulting butter-milk mixture over the eggs, beaten with sugar and stir again. Cover the dish with the dough with a lid and put it in a warm place for 2 hours so that the yeast starts to "work". This can be an oven turned on at 40 ° C. During this time, the dough should be covered with a large cap.
step 4 out of 14
After the fermentation time of the dough has elapsed, pour the flour sifted several times into it in portions and knead the dough with a spoon. Add vanilla sugar and salt to the dough.
step 5 out of 14
Add cognac or vodka to the dough, because it is alcohol that will give the dough good porosity and softness. Knead the dough thoroughly with your hands, this is very important. Then wrap the dough with a towel and put it in a warm place for 2 hours. It is necessary for the dough to double in volume.
step 6 out of 14
While the dough is right, prepare the dried fruit for the cakes. You can take not only raisins, but also dried apricots and prunes.
step 7 out of 14
Pour boiling water over the raisins for 20 minutes so that the berries swell well. Also pour boiling water over other dried fruits.
step 8 out of 14
Transfer the prepared dried fruits to the dough, which has already gone well.
step 9 out of 14
Stir the dough again with your hands.
step 10 out of 14
Arrange the prepared dough in baking tins or special paper blanks greased with vegetable oil. Fill the molds only 1/3 of the volume, because the dough will still rise. Cover the dough tins with a towel and leave to proof for 40 minutes.
step 11 out of 14
Preheat the oven to 180 ° C.
step 12 out of 14
You can immediately stick wooden sticks into the dough, so that later it will be easier to check the readiness of the baking.
step 13 out of 14
Bake the cakes for 20 minutes at 180 ° C, and then for 40 minutes at 170 ° C. To prevent the cakes from burning on top, you can cover them with a piece of foil. Remove the baked cakes from the molds and cool.
step 14 out of 14
Decorate the baked cakes with icing to your liking. Easter baked goods are ready.

Eat to your health!

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