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Easter cake on dough - grandmother's recipe

0
1315
Kitchen Russian
Calorie content 221.6 kcal
Portions 6 port.
Cooking time 4 h
Proteins * 5.6 g
Fats * 7.7 g
Carbohydrates* 38 gr.
* per 100 gr. product
Easter cake on dough - grandmother's recipe
Content

A proven recipe for Easter cake, according to which our grandmothers prepared these traditional pastries for a bright holiday. We knead the dough, let it rise and knead it several times. Add candied fruit, flour and knead the dough. An important stage is the subsequent manual kneading of the dough. At the same time, the consistency of the dough changes, becomes denser and stops sticking. After the final proofing, you can cut the dough and bake the cakes.

Ingredients

Cooking process

step 1 out of 13
Be sure to sift the flour - this will make the dough more airy.
step 2 out of 13
Break eggs into a deep bowl, add granulated sugar, add cinnamon and salt. Beat everything together until smooth.
step 3 out of 13
In a separate bowl, mix the crumbled yeast, two teaspoons of granulated sugar from the total, one tablespoon of flour from the total, and pour in a third of a glass of warm water. Stir until smooth and leave in warm meta for half an hour until foam appears.
step 4 out of 13
Add the resulting yeast mass to the egg-sugar mixture, pour in warm milk, melted butter and one and a half cups of flour. Stir - you get a liquid mass, like pancakes. We remove the dough for fermentation in a warm place for an hour.
step 5 out of 13
While the dough rises, wash and dry the raisins. Cut candied fruits and nuts into small pieces.
step 6 out of 13
We knead the dough that has come up with a spoon and leave it for proofing again until the volume of the mass doubles. We repeat the process twice.
step 7 out of 13
For the third time, add raisins, candied fruits and nuts, add the remaining amount of flour, knead the dough thoroughly.
step 8 out of 13
Grease the table with vegetable oil and put the dough on it. It turns out to be loose, viscous, sticky. We begin to knead it - the process will take approximately fifteen to twenty minutes. During this time, the dough should "acquire a body" - become more elastic and begin to form into a lump.
step 9 out of 13
We transfer the kneaded dough into the dishes and put it in a warm place, covered with cling film. When the dough rises one and a half to two times, you can start cutting.
step 10 out of 13
Grease the baking dishes with butter. It is permissible not to lubricate paper or silicone molds. Lightly knead the dough that has come up and put it in the forms, filling them by a third of the volume. To prevent the dough from sticking, grease your hands with vegetable oil. We leave the filled forms to rise for about an hour - the dough should rise to the top of the forms.
step 11 out of 13
Preheat the oven to a temperature of 180 degrees. We put the forms with the dough in the oven and bake them for thirty to forty minutes.At the end of baking, pierce the cake with a toothpick or wooden skewer - if it comes out dry, then the products are ready.
step 12 out of 13
We take out the finished cakes from the oven, let them cool to a warm state.
step 13 out of 13
Prepare the icing: beat the cooled egg white together with the icing sugar. We achieve a thick glossy glaze. Lubricate the surface of warm cakes with the resulting mass. After that, immediately sprinkle the icing with confectionery dressing. Let the glaze dry.
Bon Appetit!

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