Easter cakes are made from yeast dough. A large amount of flavoring substances (sugar and fat) inhibits the life of the yeast. Therefore, it is better to prepare the dough for cakes in two steps, adding butter to the already fermented dough.
It is necessary
-
- For 10 cakes weighing about 200 g
- for the test:
- 1 kg of flour;
- 5 pieces. eggs;
- 250 g of milk;
- 350 g butter;
- 200 g sugar;
- 50 g of fresh pressed yeast;
- 20 g salt;
- 200 g raisins;
- vanillin;
- zest of two oranges.
- 10 pieces. baking dishes;
- butter for lubrication.
- For decoration:
- the protein of one egg,
- 3 tbsp Sahara.
Instructions
Step 1
Prepare raw materials for the dough. Put the butter out of the refrigerator beforehand to soften. Heat the milk to 40 ° C. Dissolve the yeast and sugar in a portion of the milk. Dissolve the salt in the remaining milk. From two oranges, carefully so as not to get the white shell, remove the zest with a fine grater. Sort the raisins and rinse. Sift the flour.
Step 2
Pour milk with dissolved ingredients into flour, add eggs and knead the dough. Knead the dough for 15 minutes, until it is completely homogeneous and smooth. Leave to ferment for 2 hours, covering the dishes with the dough with cling film from airing.
Step 3
Add softened butter, vanillin and orange zest to the fermented dough. Knead the dough for 5-7 minutes, then let it rest for 5-10 minutes and divide into 10 equal parts. Fold the edges of each dough piece down to shape into balls. Divide the semi-finished products into oiled tins, moisten the surface with water and leave for 40 minutes to 1.5 hours. The proofing time depends on the room temperature and the quality of the yeast. The workpieces should double in size.
Step 4
Preheat the oven to 250 ° C. Before baking, moisten the surface of the workpieces abundantly with water from a spray bottle. 5 minutes after starting baking, lower the oven temperature to 180 ° C. Baking time for a total of 20-25 minutes.
Step 5
Remove the finished cakes from the molds. To decorate, beat the protein and sugar into a viscous foam. Apply the foam to the surface of the still hot cakes and let dry.
