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Classic Easter cake with raisins

0
1446
Kitchen Russian
Calorie content 328.1 kcal
Portions 6 port.
Cooking time 5 h
Proteins * 5.3 gr.
Fats * 10.8 g
Carbohydrates* 53.1 gr.
* per 100 gr. product
Classic Easter cake with raisins
Content

We prepare the classic Easter cake in a sponge way. It is this method that allows you to get the traditional texture of the Easter cake: loose, dense, tender, spongy. Of course, add raisins for juiciness and flavor. Kneading the dough and lifting it takes a lot of time, but the result obtained fully justifies the effort.

Ingredients

Cooking process

step 1 out of 9
To prepare the dough, heat 50 ml of milk (we take from the total amount) to a warm state, add 1 tbsp to it. sugar (we also take from the total) and crumbled fresh yeast. Mix everything until smooth and leave in a warm place for fifteen minutes.
step 2 out of 9
The remaining 300 ml. Heat milk in a saucepan until warm. Sift 100 gr into a separate bowl. flour (from the total amount), pour warm milk and pre-prepared dough into the flour. We mix everything together with a whisk until smooth, tighten the dishes with cling film and put in a warm place for an hour.
step 3 out of 9
Separate the whites from the yolks. Place the yolks in a bowl, add salt, vanilla sugar and regular remaining sugar to them. Rub with a spoon or beat with a mixer at medium speed until foam of medium splendor.
step 4 out of 9
Beat the whites in a separate container until peaks. When the dough doubles in volume, first add the whipped yolks to it, then the whipped whites. Mixing movements should be soft, neat.
step 5 out of 9
Next, sift the remaining flour to the dough and knead the soft dough. It shouldn't be cool in any way.
step 6 out of 9
We spread the dough on the table and knead it with our hands, adding a little more flour if necessary.
step 7 out of 9
Add a piece of softened butter to the resulting dough, kneading with your hands until smooth. Gradually add the entire amount of oil. If necessary, add a small amount of flour. We stop kneading when the dough stops sticking to our hands.
step 8 out of 9
Round the dough into a ball, put it in a bowl, tighten it with cling film and put it in a warm place to rise for three to four hours. At this time, we wash the raisins, soak them for ten minutes in hot water, then drain the liquid. Dry the raisins well on a paper towel and sprinkle with a tablespoon of flour.
step 9 out of 9
Knead the dough that has come up, pour the raisins into it and mix with your hands. Grease the baking dishes with vegetable oil and put the dough in them, filling them no more than half. Let the molds with the dough stand for half an hour in the warmth and put them in an oven preheated to 180 degrees to an average level. We bake cakes for about half an hour. We check for readiness with a dry splinter.We take the finished cakes out of the oven and let them cool on the wire rack. The surface of the cakes can be sprinkled with icing sugar or glazed if desired.

Bon Appetit!

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