Easter cakes exist not only in Russian cuisine. Holiday cupcakes are prepared using a similar technology, for example, in Italy and Poland. The latter differ from the Russians in some ingredients and in the way of kneading the dough.
It is necessary
-
- 1 kg of flour;
- 2 tbsp. heavy cream;
- 1 tbsp. milk;
- a bag of yeast;
- 10 eggs;
- 4 tbsp. Sahara;
- additives of your choice (marmalade
- raisins
- candied fruit).
Instructions
Step 1
Heat a glass of warm milk. Then pour a quarter cup into a small bowl and stir in the yeast. Mix everything and leave for half an hour.
Step 2
Mix the remaining milk with the cream in a deep bowl, where the dough will be kneaded. Pour flour there, and then the yeast, when they slightly disperse and increase in volume. Break 2 eggs into the same container. Mix everything so that the flour does not form lumps. Cover the bowl with a towel and place in a warm place for half an hour. If the house is cold, the container with the dough can be placed in a bowl of hot water, so that the liquid does not reach the edges.
Step 3
Divide the rest of the eggs into whites and yolks. Divide the sugar portion in half as well. Separately grind the yolks with one part, and beat the whites on the other. Check the dough. If it has already risen, carefully add the yolks to it in small portions, and then the protein foam. This is necessary for the splendor and airiness of the future cake. If desired, you can add a pinch of vanillin for flavor. Then place the bowl of dough in a warm place so that it rises again.
Step 4
Take up the preparation of cake additives. It is best to choose one of all the possible. If you want to add raisins, you need to soak them first. The marmalade should be cut into small cubes. You can also make candied fruits. To do this, remove the zest from the lemon and orange. Cut it into thin strips. On the stove in a saucepan, prepare a 1: 1 syrup of water and sugar. When the sugar dissolves, it starts to boil in the liquid, put the finished zest there. Cook for 10 minutes. Then take out the crushed crusts and pat dry on a greased plate so they don't stick.
Step 5
After the dough rises a second time, add the additives and stir. Grease a tall form with butter and pour the dough into it so that it fills only half of the container. Place the cake to bake in an oven preheated to 180 degrees. Cook it for 15-20 minutes. The degree of baking can be checked with a match or a wooden toothpick. Carefully pierce the cake - if the dough does not stick to the splinter, it can be considered ready. Remove the pastry from the oven and gently remove from the mold. Leave the hot cake to rest, and then pour over its surface with glaze or sprinkle with powdered sugar.
