Viennese dough differs from ordinary yeast dough with light baking, airiness and the fact that it does not stale for a long time. Therefore, Easter cakes are made from this dough. In addition, delicious buns, buns, rolls, and rum women are obtained from it.
Viennese dough recipe
Ingredients:
- milk - 1 l;
- eggs - 10 pcs;
- butter - 0, 5 - 0, 6 kg;
- granulated sugar - 1 - 1, 2 kg;
- fresh pressed yeast - 100 g;
- spices (ground cardamom, ground nutmeg, vanillin, orange peel);
- multi-colored seedless raisins - 350 g.
- salt - 1 teaspoon;
- flour - a little more than 2 kg.
Viennese dough takes a long time to cook. It is better to put the dough in the evening. Dissolve the yeast in a separate bowl, lightly sprinkle with sugar and moisten with warm water or milk. Boil the milk and cool until warm. Melt the butter. Separate the whites from the yolks. Beat the yolks with sugar, beat the whites separately into a fluffy foam.
Transfer the yolks, whipped with sugar, to a large enamel saucepan, or a large enamel bucket, add diluted yeast, warm milk and melted butter. Stir everything. At the end add whipped egg whites and stir again. Cover the pot with a clean linen cloth and leave for 12 hours. Prepare raisins in the evening: peel off the branches attached to it, wash, pour over with boiling water, dry.
In the morning, all the liquid will be a spongy, dense cap. Pour 1 teaspoon of salt (without a slide), raisins and spices into it. Then gradually pour in the well-sifted flour, stirring first with a wooden spoon, and then with your hands, until the dough begins to peel off from the hands and from the sides of the pan (sometimes it takes about 40 minutes to knead the dough, at least). Then cover the pan with a lid and wrap it up, leave in a warm place for 2 hours.
After 1, 5 hours, open the lid of the pan and see if the dough has risen. If the dough has risen to the top, you can tap it again and leave it to rise again. Or you can start baking right away.
Some tips for baking Viennese Easter cakes
If the cakes are baked in molds, they must be filled to 1/3 and put in a proofer in the heat (so that there are no drafts). All molds inside must be greased with melted butter and sprinkled with flour. On the bottom you can put an oiled parchment circle. The dough should double in size. Grease the top with an egg and place in a preheated oven. Before putting Easter cakes, it is better to turn it off and then turn it on again. Furnace at a temperature of 180-200 ° C.
The oven bakes differently for everyone. If the bottom always burns (when the cakes are high, you have to put a baking sheet with molds, moreover, one floor below), you can put a bowl of water on the bottom of the oven. If the top of the cake is on fire, but the bottom is not ready, put a circle of parchment moistened with water on top.
Flour must be of the highest grade, necessarily sifted, it does not always leave exactly 2, 2 kg, this amount is indicated, rather, as a guideline. In the recipes for Viennese dough, which came to us from our grandmothers, it is usually written: "how much flour will go." The oil must be of high quality. If the fat content is high, you can replace the third part with margarine. Spices are put in those that you like, but 1 pack of vanillin should be required, and you can take sweet and sour raisins in half.
