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➠ Easter cake on dry yeast with cognac

Easter cake on dry yeast with cognac

840

Kitchen Russian

Calorie content 138.1 kcal

Portions 20 port.

Cooking time 360 minutes

Proteins * 4 gr.

Fats * 5.7 g

Carbohydrates* 22.1 gr.

Content

We bring to your attention a recipe for a lush, porous aromatic cake. From the specified amount of dough, about twenty average Easter cakes are obtained.

Ingredients

Cooking process

First of all, you need to steam 2 tablespoons. flour. To do this, pour the flour with a glass of boiled milk. Mix the resulting mass thoroughly. In another container, pour the yeast with the remaining amount of milk, after which we combine the contents of both containers. A pinch of salt, a pinch of sugar and a little sifted flour must be added to the total mass. The dough should be mixed well and left in a warm place for 20 minutes until bubbling bubbles appear in the mass.

Melt the butter and leave it for a few hours. Then we drain the fatty sediment from the melted butter, which we will need in the future.

Combine eggs, sugar, crushed lemon zest, cognac and vanilla in a separate container. Mix the resulting mass thoroughly until smooth.

In the resulting mass, we successively introduce the dough. Gently mix everything, after which we begin to introduce flour, fatty sediment from sunflower oil, and then butter. Knead the dough well for half an hour. Next, cover it with a clean towel and send it to a warm place for about an hour.

When the dough starts to come up, knead it again for half an hour, combining it with melted butter. Then we send him to a warm place for two hours.

After the specified time has elapsed, lay out the dough in special molds. We fill only one third of the mold.

An hour later, when the dough comes up, we send the molds to the oven, which should be preheated to 180 degrees. The cakes should be in the oven until they become golden brown.