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Easter cake on dough for the night

0
2058
Kitchen Russian
Calorie content 142.6 kcal
Portions 6 port.
Cooking time 8 h.
Proteins * 4.3 gr.
Fats * 4.4 gr.
Carbohydrates* 24.6 gr.
* per 100 gr. product
Easter cake on dough for the night
Content

The cake on such a dough is distinguished by a special crumb: it does not crumble when sliced, but the taste is very pleasant, melting. We will knead the dough in baked milk - it gives a characteristic slightly creamy taste nuance to the finished baked goods. The preparation of such a cake must be planned in advance, since the proofing of the dough takes at least seven to eight hours. It is convenient to knead the dough in the evening, leave it overnight, and continue baking in the morning.

Ingredients

Cooking process

step 1 out of 12
We heat the milk to a warm temperature, melt the butter to a liquid state.
step 2 out of 12
Break the eggs into a large bowl, spread the yolk, add granulated sugar and grind everything together until smooth.
step 3 out of 12
Dissolve yeast in warm milk. Pour into the egg mass. Then add melted butter to the resulting mixture, tighten with cling film and leave overnight at room temperature.
step 4 out of 12
The mass will wander - it will rise and fall several times.
step 5 out of 12
After the night, add sifted wheat flour, vanillin, lemon zest, salt to the dough, knead until smooth. Rinse the raisins in warm water, dry on a towel and pour into the dough, mix. The mass turns out to be sticky, stretching.
step 6 out of 12
Cover the bowl with the dough with a towel or tighten it with cling film and put it in a warm place for an hour and a half to two hours. The mass should double or triple in volume. It is also noticeable that the dough becomes firmer after proofing.
step 7 out of 12
Grease the baking dishes with butter. Paper or silicone molds do not need to be greased. Tear off pieces from the dough that has come up. We crush them and put them in prepared forms. We fill them by no more than a third - the dough will still rise during the subsequent proofing and baking. For ease of use, hands can be lubricated with vegetable oil.
step 8 out of 12
We leave the completed forms for the final ascent for an hour and a half. The dough will rise noticeably and take up all the space in the molds.
step 9 out of 12
Preheat the oven to a temperature of 180 degrees. We place the molds with the dough in the oven and bake them for thirty minutes. Then we reduce the temperature to 160 degrees and continue baking for another fifteen minutes. At the end of baking, we check the readiness with a skewer - it should come out dry after piercing the cake. We take out the finished cakes from the oven, let them cool to a warm state.
step 10 out of 12
To prepare the glaze, beat the cold egg white until dense foam, add the icing sugar and continue beating until you get a smooth shiny mass.
step 11 out of 12
We cover the surface of the cakes with the resulting mass.
step 12 out of 12
Sprinkle the icing with confectionery dressing, let the glaze harden.
Bon Appetit!

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