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Easter cake on dough with raw yeast

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2671
Kitchen Russian
Calorie content 106.7 kcal
Portions 8 port.
Cooking time 4 h
Proteins * 4.3 gr.
Fats * 2.8 gr.
Carbohydrates* 19.3 g
* per 100 gr. product
Easter cake on dough with raw yeast
Content

You need to start cooking cakes in a good mood. The process of kneading and working with the dough requires attention, patience and love for cooking - only then will the cakes give you pleasure and turn out to be successful. Using this recipe, we prepare this traditional Easter baking using the sponge method. From these ingredients, three large Easter cakes with a diameter of 17 centimeters and six small ones with a diameter of 6 centimeters are obtained.

Ingredients

Cooking process

step 1 out of 13
Pour milk into a volumetric bowl, heat until warm. We put yeast in it, dissolve it. Add 500 grams of flour to the resulting mixture, mix - you get a thick viscous mass.
step 2 out of 13
Cover the bowl with the dough with a towel or tighten it with cling film and put it in a warm place for half an hour to forty minutes. The dough should double in volume.
step 3 out of 13
While the dough is coming up, separate the whites from the yolks. Place the yolks in a separate bowl and grind them with regular sugar and vanilla sugar.
step 4 out of 13
Beat the whites separately until a thick foam is obtained with a pinch of salt.
step 5 out of 13
Add the yolks pounded with sugar to the matched dough, mix. Next, put the butter softened in advance, mix until smooth. Now add the whipped egg whites, mix again.
step 6 out of 13
Finally, sift the remaining flour and add it to the resulting sponge. 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, not tight, not sticking to your hands.
step 7 out of 13
We remove the kneaded dough in a warm place for an hour and a half. The mass should increase by one and a half to two times.
step 8 out of 13
Soak the raisins in warm water for ten to fifteen minutes. Then we rinse it and dry it well on a towel. Add raisins to the matched dough, mix and send the dough again for proofing in a warm place.
step 9 out of 13
After forty to fifty minutes, the dough should rise noticeably.
step 10 out of 13
Grease the baking dishes with butter. We spread the dough in them, filling no more than a third of the form's volume.
step 11 out of 13
Cover the dough forms with a towel and leave for the final rise for twenty to thirty minutes. Preheat the oven to a temperature of 100 degrees. We place the molds with the dough in the oven and bake them at this temperature for ten minutes. Then we increase the degrees to 180 and bake the products until fully cooked. Depending on the size of the molds, this will take approximately twenty to thirty minutes.
step 12 out of 13
While the cakes are baking, put the proteins in a bowl, beat them until a thick, stable foam is obtained.Pour in granulated sugar and continue beating until the sugar crystals dissolve. The white glaze should be dense and shiny.
step 13 out of 13
We take out the finished cakes from the oven, let them cool to a warm state. Cover the surface with protein glaze and sprinkle with confectionery sprinkles.
Bon Appetit!

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