Categories
Blanks for the winter
  1. home
  2. ➠ Easter cakes
  3. ➠ Recipes for Easter 2021
  4. ➠ Easter cake on dough with dry yeast

Easter cake on dough with dry yeast

0
911
Kitchen Russian
Calorie content 222 kcal
Portions 8 port.
Cooking time 4 h
Proteins * 4.8 gr.
Fats * 18.1 gr.
Carbohydrates* 15.9 gr.
* per 100 gr. product
Easter cake on dough with dry yeast
Content

Surely those who bake cakes on their own for the Easter holiday have already developed a couple of proven recipes, according to which the baking never fails, turns out to be predictably tasty and has already been approved by the family. But don't you always want to try something new? We offer to cook a cake on a dough with dry yeast - the dough rises well, is easy to use, gives a medium-porous crumb. And as a filling, we take two types of chocolate crusts - we combine the filler with the dough according to the roll principle. Efforts are minimal, and the view on the cut is gorgeous.

Ingredients

Cooking process

step 1 out of 17
Pour milk into a volumetric bowl, heat until warm. Pour dry yeast to it, mix until the granules are completely dissolved. We leave the mixture in a warm place for ten to fifteen minutes until foam appears on the surface.
step 2 out of 17
Add about 250 grams of flour to the resulting milk-yeast mixture, mix it - a thick viscous dough is obtained. Cover the bowl with the dough with a towel or tighten it with cling film and put it in a warm place for one and a half to two hours.
step 3 out of 17
After about an hour, the mass should double in volume.
step 4 out of 17
After another hour, cracks and irregularities will appear on the surface of the dough - it's done.
step 5 out of 17
While the dough is suitable, we take out the butter from the refrigerator and let it soften well. By the time the dough is ready, beat the butter with a mixer along with granulated sugar and vanilla sugar. Separate the whites from the yolks. Put the yolks in the butter-sugar mass and beat until smooth - you get a mass that looks like a smooth cream. At this stage, add the ground cardamom and nutmeg. If you don't like the aroma of spices in Easter cakes, skip this step.
step 6 out of 17
Beat the whites separately until a thick foam is obtained with a pinch of salt. First, we mix the butter mass into the dough, we achieve homogeneity. Then add the whipped egg whites, mix with movements from bottom to top.
step 7 out of 17
Next, sift the remaining flour and add it to the resulting mass.
step 8 out of 17
The amount of flour required may vary slightly, as it depends on both the characteristics of the particular flour and the size of the eggs. The finished mass should turn out to be soft, smooth, not sticky and lagging behind the walls of the bowl.
step 9 out of 17
When the dough begins to form into a lump, grease your hands with odorless vegetable oil and continue to knead the mass with your hands until the dough is completely formed into a lump and stops sticking.
step 10 out of 17
Put the kneaded dough in a bowl and put it in a warm place for one and a half to two hours.
step 11 out of 17
The mass should increase two to three times.
step 12 out of 17
Inside, the dough is like this: porous, airy, "live".
step 13 out of 17
We spread the dough on a work surface greased with vegetable oil, divide it into parts - according to the desired number of Easter cakes. Lightly roll each part into a thick layer and sprinkle with chocolate fractions. Fold in half.
step 14 out of 17
Sprinkle with another type of fraction, roll it up.
step 15 out of 17
Grease the baking dishes with butter. You can also cover them with oiled parchment for confidence.
step 16 out of 17
We spread prepared cakes-rolls in them. We make sure that the volume of the form is filled no more than half. We leave the completed forms for the final ascent for forty to fifty minutes. Preheat the oven to a temperature of 160 degrees. We place the molds with the dough in the oven and bake them for an hour. At the end of baking, we check the readiness with a skewer - it should come out completely dry after piercing the cake.
step 17 out of 17
We take out the finished cakes from the oven, let them cool to a warm state. To prepare the chocolate glaze, heat the cream to a hot state and dissolve the chocolate broken into small pieces in it. We cover the surface of the cakes with the resulting mass, let it cool completely.
Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *