1. Alexandrian dough (for Easter cakes)
2. Easter cake with sour cream
3. Easter "Like fluff" on sour cream and baked milk
4. Delicious cake!
5. Easter cake from Olga Syutkina
6. Classic Easter cake
7. Custard curd Easter
8. Chocolate Easter
9. Light and fast cake
1. Alexandrian dough (for Easter cakes)
Absolutely amazing cookies! Sweet, tender, soft ... I have never eaten tastier in my life! Grandma's recipe, she has been preparing according to this recipe for several decades. From a portion you get a lot of Easter cakes, feel free to divide the amount by 2, 3, 4 ...
1 l. baked milk;
1 kg. Sahara;
500 gr. drain. oils;
10 eggs;
3 yolks;
150 gr. fresh yeast.
Lightly beat the eggs, cut the butter into pieces, mix all the products with warm milk and leave in a warm place for 8-12 hours (feel free to leave overnight). Then pour in: 1 tsp. salt; 200 gr. steamed raisins; 2-3 sachets vanilla sugar, 2 tbsp. l. cognac; about 2.5 kg of flour. Knead a soft, viscous dough, dipping your hands in sunflower oil. Let rise for an hour and a half until it doubles in size. Apply 1/3 of the molds, wait until it comes almost to the brim and bake at a temperature of 180 gr. until ready. Grease the top of the cooled Easter cakes with icing, decorate.
2. Easter cake with sour cream
Awesome cookies!
Delicate, soft, fragrant!
I highly recommend trying!
From the indicated amount of ingredients, 2 Easter cakes 11 cm high and 17 cm wide and 14 small Easter cakes 7 cm high and 6 cm wide are obtained.
Ingredients:
300 ml milk
3 eggs
200 g sugar
150 g butter
250 g sour cream (15-20%)
vanilla stick (or 2 tsp vanilla sugar)
300 g raisins
700–800 g flour
Cooking
Heat the milk until it is slightly warm.
Add yeast and 1 tsp to milk. Sahara.
Add 200-250 g of flour, mix.
Cover with a napkin or towel, put in a warm place.
The dough should double in size (it took me about 30 minutes). Beat eggs with sugar. Cut the vanilla stick, take out the seeds. Add eggs to the bowl, mix. Add vanilla seeds (or vanilla sugar). Add softened (not melted) butter, mix. Add sour cream, mix. Add the remaining flour (you may need a little more or less flour, it depends on the quality of the flour), knead the dough.
The dough must be well kneaded, it should not be steep and should not stick to your hands. Cover the dough with a napkin or towel, put in a warm place. The dough should rise well (it took me about 30 minutes). Add raisins to the dough (previously washed and dried).
Cover with a napkin or towel, put in a warm place. Let the dough rise well again (it took me about 30 minutes). Grease the molds a little with oil.
Lay out the dough, filling the molds to 1/3 of the height of the mold. Let the dough rise.
Put in an oven preheated to 100 degrees, bake for 10 minutes.
Then increase the temperature to 180 degrees, bake until tender (about 30 minutes).
As soon as the cake is reddened, check it for readiness, for this you need to pierce it with a wooden skewer (or a toothpick), if it is dry, the cake is ready. Decorate to taste.
I smeared the finished cakes with protein cream and decorated with confectionery sprinkles.
3. Easter "Like fluff" on sour cream and baked milk
Ingredients
Sour cream 300 g.
butter 300 g.
baked milk 250 g.
sugar 660 g
chicken eggs 5 pcs.
egg yolks 3 pcs.
yeast 100 g
salt 10 g.
vanilla sugar 30 g
orange peel
raisins 100 g
candied fruit 100 g
flour 1400
vegetable oil 50 g.
Cooking
Beat eggs and yolks with a whisk with sugar, but not fanatically (until foam), but just to mix well.
Add yeast, mix well. Add sour cream and baked milk. In order to make baked milk, you need to boil the milk and put it to simmer over low heat for 2 hours under closed lid, stirring occasionally. You can simmer in the oven or pour milk into a thermos for 6-8 hours. Milk should acquire brownish colors and a specific taste and smell.
Add oil room temperature cut into pieces. Mix well. Put in a warm place, covered with a towel, for 12 hours. Best for overnight. Add zest, washed and dried raisins, candied fruit, vanilla sugar to the dough.
Gradually add the sifted flour. First knead the dough with a wooden spoon, and then with your hands. It is advisable to knead for at least 30 minutes. In addition, do not add flour, but grease your hands with oil so that it is less sticky, because the dough turns out to be soft, a little sticky.
Cover the dough with a clean towel, put in a warm place for 1.5 hours. Place a consecrated willow branch on top of the towel.
The dough has risen. Spread the dough into greased lined with baking paper molds at 1/3 of the height. Let rise in a warm place until the dough rises to its full height (about 45 minutes). Lubricate Easter on top with yolk, dissolved with a few drops of cold water.
Bake at 190 for about 45 minutes (it all depends on the size of the molds). Therefore, you need to focus on the delicious smell from the oven and the golden color of the baked cakes on top.
4. Delicious cake!
Two medium cakes
Active time 30-40 minutes, passive 5-6 hours
570 gr flour
150 ml milk
3 eggs
150 g butter
1 cup of sugar without a slide, you can take brown
yeast, 10 gr
half a teaspoon of salt
75 g raisins
50 g candied fruits
50 g almonds
half vanilla sugar
for glaze half a cup of powdered sugar, egg white, lemon juice
Dissolve yeast and a teaspoon of sugar in warm water. Let them come up to form a foam. You can listen to them, they are lively and sociable, if you put yeast to your ear, then the right ones will immediately begin to whisper something. In 150 ml of warm milk (milk is slightly less, since the yeast is already in the water), combine with yeast, mix. Pour them into a large container and sift half the flour there. Moreover, it is better to divide this part of the flour into two, first pour out one part, mix with yeast with a mixer, and then the second and knead the dough. Wrap in a blanket and put the dough on the battery or in another warm place to approach. This will take about 30 minutes to an hour - it all depends on how fresh the yeast is.
Once the dough has doubled in size, it's time to move on. Separate the whites from the yolks, leave one yolk to grease the cake later. Grind the yolks with sugar and vanilla, and beat the whites until foam forms.
Add salt, yolks, oil to the dough, mix. Then add the remaining flour and beaten egg whites. The dough should not be very thick, but well kneaded and easy to lag behind the sides of the bowl. Wrap in a towel and put back in a warm place.
When the dough has risen and doubled in size, add the raisins, diced candied fruit and almonds. Mix with the dough and spread out into molds, which are pre-lined with baking paper.
Let the dough rise in the forms, it will double in size. Grease the dough tops with egg yolk. Put in a cold oven, turn it on to 100 degrees and hold for 10 minutes. Then increase the temperature to 150 and bake for an hour. Readiness to check with a wooden skewer, if the dough does not stick, then the cake is ready.
Cover with frosting once cooled down a bit. For the icing, take the protein, beat until a dense foam, add half a glass of powdered sugar (through a strainer and slowly), whipped, add a tablespoon of lemon juice, beat for another 10 seconds. Cover the cake and leave for the icing to harden.
5. Easter cake from Olga Syutkina
INGREDIENTS
1.5-2 kg flour
0.5 l milk
500 g butter
3 bags of dry yeast (11 g each)
Salt, on the tip of a teaspoon
vanilla and other food flavorings
5 eggs
400 g sugar
raisins, quantity of your choice
a little vegetable oil
For glaze
4 squirrels
100 g sugar
Preparation: In a large bowl, mix 500 g of flour with yeast. Prepare the eggs - in one container 5 eggs and 4 yolks, in another - 4 whites. Beat eggs and yolks with a mixer, and leave a bowl of whites - they will be needed for glaze. Pour 125 ml of milk into a saucepan, add pre-softened butter and bring to a boil. Pour in the remaining milk. It will be just the right temperature. Add 400 g of sugar and salt, stir until completely dissolved. Add beaten eggs, vanilla. You can put other spices - cardamom, nutmeg, lemon zest, saffron. Pour the resulting mixture into a bowl with flour and mix thoroughly - the consistency of the dough will be like liquid sour cream. This is a dough, and it should be suitable from 40 minutes to 1 hour. But now the moment is coming when only intuition will tell you how much flour should be added to the dough. Add flour in portions, knead first with a spoon, then with your hands. The dough should not be very dense, but not liquid. It is problematic to indicate the exact amount of flour, since its moisture content is different. Usually go almost 2 kg, or a little less. You need to knead for a very long time - 20-30 minutes. It is long kneading that is the main rule of cooking. yeast dough. The product from it will turn out to be airy, beautiful, and will not harden for a long time. Put the dough in a warm place and let it rise 2 times (after an hour from the start of fermentation, make a punch). Then add the raisins, mix again and let rise for the 3rd time. In the meantime, prepare the molds - they should be warm. Grease the molds vegetable oil, put a cut out circle of baking paper on the bottom. Turn the risen dough out onto a work surface, knead lightly and place into molds so that it takes up 1/3 of the volume. Preheat the oven to 180 degrees. Let the cookies rise until they double in size. Small cakes will be baked for 30-35 minutes, large ones - 45-50 minutes. Check the readiness with a wooden stick: if the stick came out of the cake dry, it is ready. While cakes are in the oven, beat egg whites with sugar until stiff. When ready, take the cookies out of the oven. First, leave them in the form for 10 minutes and only then take them out on a towel. Lubricate the already almost cooled cakes with icing, otherwise it will dry out, turn into a hard crust and fall off. Decoration - to your taste!
6. Easter cake
Ingredients
500 ml milk
11 g dry yeast (or 50–60 g raw yeast)
1–1.3 kg flour
6 eggs
200 g butter or margarine
250-300 g sugar
300 g raisins
1 tsp vanilla sugar
glaze:
2 squirrels
100 g sugar
Cooking
Warm the milk a little (so that it is slightly warm), dissolve the yeast in it. Add 500 g flour, mix well. Put in a warm place.
I pour warm water into a bowl, put a container with dough in it. Cover with a towel. The dough should double in size (it will take about 30 minutes). Separate whites from yolks.
Grind the yolks with sugar and vanilla sugar. Beat egg whites with a pinch of salt until foamy. Add yolks to the approached dough, mix. Then add softened butter, mix. Add proteins, mix. Add the remaining flour (you may need a little more or less flour, it depends on the quality of the flour), knead the dough.
The dough must be well kneaded, it should not be steep and should not stick to your hands.
Put the dough back in a warm place. Let the dough rise well (this will take 50-60 minutes). Soak the raisins in warm water for 10-15 minutes, then drain all the water. Add raisins to the risen dough, mix and put the dough back in a warm place. The dough should rise well. Grease the form with oil, put the dough on 1/3 of the height of the form. Cover with foil or towel. Let the dough rise again already in the form.
Put in an oven preheated to 100 degrees, bake for 10 minutes.
Then add the temperature to 180 degrees, bake until cooked (I had a cake 11 cm high and 17 cm wide baked for 35 minutes, 10 minutes at a temperature of 100 degrees and 25 at a temperature of 180 degrees).
To check the readiness of the cake, pierce it with a match (or a toothpick), if it is dry, the cake is ready.
Ready for frosting.
Beat egg whites with a pinch of salt until foamy. Add sugar, beat until stiff peaks. Lubricate ready-made hot cakes with icing or protein cream and sprinkle with confectionery sprinkles or decorate with candied fruits.
Bon appetit!
7. Custard curd Easter
INGREDIENTS
1 kg cottage cheese
250 ml cream 10% fat
5 eggs
2 cups sugar
250 g butter
100 g light raisins
100 g walnuts
50 g candied fruits
1 sachet of vanilla sugar
1 lemon
RECIPE
We only need the yolks, separate the yolks from the whites. Beat the yolks with sugar until white.
Add cream to the whipped yolk mass and bring to a boil in a water bath or in a saucepan with a thick bottom. Make sure that the yolks with cream do not burn. stir constantly. Allow the resulting custard to cool slightly.
Pre-fry the nuts in a dry frying pan or in the oven, peel them. Also choose membranes and shell particles. Wash and dry the raisins, grate the zest of one lemon.
Rub cottage cheese, butter, raisins, nuts, candied fruits into the cooled custard egg-yolk mass, lemon peel and vanilla sugar. Move well.
If you have a special form for Easter, put the resulting mixture there. But also all this can be put in a colander, after covering it with two layers of gauze. And refrigerate for at least 12 hours. During this time, excess liquid will come out and curd Easter will take a beautiful shape, decorate to your taste with candied fruit.
8. Chocolate Easter
INGREDIENTS
150 g chocolate with at least 75% cocoa
1 kg fatty non-acidic cottage cheese
200 ml cream with 35% fat
120 g butter
200 g powdered sugar
2 yolks
1 tsp grated orange peel
Cooking:
Rub the cottage cheese through a sieve 2 times. Beat 100 g of butter with a mixer until soft cream, add cottage cheese and beat again. In a water bath, beat the yolks with powdered sugar until the mass increases in volume and brightens. Add the beaten egg yolks to the curd mixture. Break 100 g of chocolate into pieces and place in a bowl. Add the remaining butter. Place the bowl over a saucepan of simmering water and melt the chocolate while stirring. Cool slightly. Chop the remaining chocolate into small pieces. Stir the melted chocolate into the curd mass, add the chocolate pieces and orange peel. Whip cream. Gently fold the whipped cream into curd mass. Cover the Easter mold with 3 layers of gauze. Spread the curd mixture with a tablespoon, pressing well against the walls of the mold. When the form is completely filled, cover the cottage cheese with the free edges of the gauze and tuck them. Put the form with Easter on a plate or in a narrow bowl. Put a saucer on top and put oppression. Place the entire structure in the refrigerator. Keep an eye on the amount of whey flowing in the plate and drain it periodically. Easter should stand under the yoke of 24 hours.
9. Light and fast cake
Girls, I want to offer you a recipe for a wonderful cake. It prepares easily and quickly. The main thing is that it always works out. I have been baking Easter cakes according to this recipe for 15 years and always successfully. Maybe someone will need my recipe.
Of course, I really apologize for the photo.
I didn't think to take a closer picture.
This was our Easter table on last year's Bright Sunday. 
We will need:
0.5 l of warm milk, 6 eggs, 200 g plums. oils, 2-3 tbsp. sugar, 1 tbsp. raisins, 50 g of raw yeast or 16 g of dry yeast (2 sachets are possible), 0.5 tsp. salt, vanilla, 2-3 tbsp. l. rast. butter, 1.5 kg flour.
Yeast pour 0.5 tbsp. warm milk, adding 1 tbsp. l. flour, 1 tbsp. l. Sahara. All this is well stirred and set aside for fermentation - this is our dough.
Grind eggs with sugar, add butter melted and cooled in milk.
(We take 0.5 liters of milk indicated in the recipe and pour it into a saucepan, take 0.5 cups of dough from it, and put 200 g of plum oil into the remaining (what is in the saucepan) and put the saucepan on fire and heat until until the butter melts in the milk.
It turns out that we heat butter and milk at the same time.
Then remove the saucepan from the heat and cool.)
Pour in the dough, grows. oil, put raisins and add flour.
Stir everything with a spoon. Knead the dough.
It doesn't have to be cool!
It will turn out quite soft, but that's how it should be.
The dough will be very sticky - this is normal.
In the test, the spoon can "stand", even slightly falling over, but only slightly.
GIRLS!
I bake Easter cakes every year, without recipes.
Today I came across this good selection and decided to bake a particularly delicious cake this year.
And since the recipes are all so good, I share with you.
Who needs it, take it!
For several years in a row, I have been preparing Easter cakes according to a recipe that has been tested over the years. But quite recently, having come across very flattering reviews of a cooking method unfamiliar to me, I decided that I should definitely try to cook Easter cakes in this way. And I was not mistaken! Easter cakes turned out just extraordinary: soft, airy, juicy, fragrant!! While these are the most delicious Easter cakes that I had to try!
So, we prepare the following ingredients: milk, flour, sugar, good butter (do not skimp on it, this is very important), homemade chicken eggs, pear essence (can be replaced with vanilla sugar), dry yeast, raisins, dried apricots and candied fruits.
Pour 0.5 l of milk into a deep bowl and warm it up slightly (I do this in the microwave). It should not be hot, but slightly warm. Add 2 tsp to milk. dry yeast, do not mix and leave the whole thing for 10 minutes.
After the specified time, mix the milk with yeast, they should already be completely dissolved. Pour 0.5 kg of flour into the milk.
Mix thoroughly. Opara is ready!
We put the dough in a warm place, covered with a clean towel. Keep in mind that it will rise so that your dough does not run away. The dough should rise twice, it will take about 30-60 minutes. Take the butter out of the fridge so it has time to soften.
When you see that the dough has come up, separate the yolks from the whites.
Add 200-300 grams of sugar to the yolks.
Beat the yolks with sugar into a strong foam.
Add 2 drops of essence or vanilla sugar to the beaten yolks.
Whip egg whites to stiff peaks.
Pour the beaten yolks into the batter.
Softened butter is also sent to the dough.
Mix everything well so that the oil is evenly distributed throughout the volume.
It's time for the proteins. Pour them into the dough.
For the preparation of Easter cakes, use deep and large dishes. If you don’t have it (like me), then you just need to divide the resulting dough into 2 containers.
Now add the rest of the flour. Add little by little because you may not need all the flour.
We knead the dough. It should not be steep, but it should not stick to your hands either. Knead the dough for at least half an hour.
Put the dough back in a warm place, covered with a towel, for 60 minutes.
Pour raisins and dried apricots with boiling water for 10 minutes. Then we thoroughly wash the dried fruits and leave to drain. Cut the dried apricots into small cubes.
In the risen dough, add raisins, dried apricots and candied fruits.
Knead the dough again so that all the filling is evenly distributed over it.
Let the dough rise for half an hour. Then we fill the molds 1/3 with dough or, if you want the Easter cakes to come out high, then a little before reaching the middle of the mold. We leave the dough already in the forms for another half an hour-40 minutes. We turn on the oven.
When the dough in the forms is suitable, we send the Easter cakes to the oven, heated to 100 degrees, for 10 minutes.
Then, after 10 minutes, increase the temperature to 180 degrees and bake Easter cakes for another 20-30 minutes. We check readiness with a match or a toothpick.
A lot of Easter cakes come out of these products.
Cooking icing for cookies. To do this, beat 2 egg whites to stiff peaks. Then add 50 grams of sugar to them and beat again. We cover the still hot cakes with icing and decorate to taste.
Happy Resurrection of Christ to you and bon appetit!
Easter cake in milk is well baked and turns out soft and tasty.
Long before the onset of the most important Christian holiday - Happy Easter– many housewives are holiday menu, paying special attention to Easter cakes in it. Now few people tend to buy Easter cakes in the store, yet homemade Easter cakes are much tastier and more symbolic. They invest in it a piece of the soul, and the warmth of the hands, and the most best regards. And be sure to believe that they will certainly come true. According to tradition, they bake a lot of Easter cakes to give Easter baking all relatives and friends. We can offer you or.
Cooking Easter cakes is a long process, requiring the preparation of products and a long proofing of the dough. In general, it will take approximately 6 hours. It is better to buy country milk or with a high percentage of fat, butter and eggs are also better to buy on the market. Remove all food from the refrigerator in advance so that they warm up to room temperature, and sift the flour several times. Well, shall we start?
Easter cake with milk - recipe with photo.
Ingredients:
- premium wheat flour - 2 kg (or slightly less);
- fresh fat milk - 0.5 liters;
- fresh pressed yeast - 100 gr;
- eggs - 10 pcs;
- butter - 300 gr;
- sugar - 4 cups (faceted glass);
- raisins - 250 gr;
- candied fruits - 150 gr;
- ground cardamom - 1 tsp;
- vanilla sugar - 3 sachets;
- ground nutmeg - 1.5 tsp;
- salt - 0.5 tsp;
- vegetable oil - 3-4 tbsp. l;
- icing sugar for icing - 150 gr;
- colored sprinkles for decorating Easter cakes.
Recipe with photo step by step:
Let's start with the preparation of the brew. It is better to cook it in a large saucepan or bowl so that the dough has room to grow. Take half a liter of milk, heat it warmer than room temperature. Crumble the yeast, add 2 tbsp. spoons of sugar.
Combine milk with yeast and sugar, mix everything well. Sift in yeast with milk 2.5-3 cups of flour.
Stir until a thick dough is obtained, the consistency of which resembles dough for pancakes. You need to stir thoroughly, kneading all the lumps. We leave the dough to come up in a warm place, and so that a crust does not form on top, cover it with a thick terry towel or lid.
The dough will rise very quickly. In just 15-20 minutes, it will increase by 2-3 times, become loose and perforated.
To prepare the dough, you need to separate the eggs into yolk and protein. Pour two egg whites into a separate bowl with a lid and put in the refrigerator - they will be needed for protein glaze. Add a pinch of salt to the rest of the proteins, beat with a mixer until you get a thick snow-white mass, airy and quite dense.
Mix egg yolks and 2 cups sugar in a separate bowl.
Rub with a whisk or spoon until the mass becomes light. From bright orange, it will become light yellow or almost white (depending on the brightness of the yolks).
We shift the ripened dough into a large basin. Cut into soft butter.
Then we pour egg yolks pounded with sugar. Mix everything with a spoon or spatula.
Add the rest of the sugar to the dough, flavor with spices and vanilla sugar. In addition to nutmeg and cardamom, you can add ground cinnamon or a couple pinches of turmeric for color.
Whipped egg whites add to the dough gradually, gently mixing each portion with the dough. After adding proteins, it will become airy, as if saturated with air bubbles.
Pour in the sifted flour. What is important: add flour in parts. We immediately added a kilogram and begin to knead the dough. As you knead, it will become clear how much more flour to add. Perhaps it will take less - all flour is of different quality, and the amount of flour depends on the size of the eggs.
Knead the dough for the Easter cake for a long time, trying to make it homogeneous, plastic, very soft, but not sticky. To make it easier to knead, from time to time we grease our hands with vegetable oil and pour a little oil on the table. When you feel air bubbles burst under your palms, and the dough becomes soft, supple, it means that it is ready and you can send it for proofing.
Cover the kneaded dough with a lid and put in heat for 2.5-3 hours. During the proofing time, it should increase at least twice, but the better the dough fits, the more magnificent the Easter cakes will be. If the dough does not fit well, put it in an oven preheated to +45 degrees and, as necessary, heat the oven to this temperature. Or move the bowl with the dough into a large container filled with warm water.
Punch down the risen dough. We steam the raisins in a water bath, dry them. Together with candied fruit, add to the dough.
Knead the dough again, distributing raisins and candied fruits throughout the volume. Let's rest for half an hour.
In the meantime, prepare the forms. Grease jars of olives, condensed milk, peas with vegetable oil or melted lard, sprinkle the walls with flour. At the bottom we put a circle of parchment, greased with oil. We separate pieces of the desired size from the dough, lay them out in molds. The dough should take from 1/3 to half the volume of the form. Let's go again. Turn on the oven, heat up to 200 degrees.
When the dough in the molds doubles in size, put the cakes in the oven and bake for 35-40 minutes. We bake the first 15 minutes at a temperature of 200 degrees, then lower it to 180 and bake the Easter cakes until cooked. The surest way to test your baked goods is to pierce them at the highest point with a wooden skewer. It should come out dry with no sticky dough. We immediately take out the finished cakes from the molds and cool on a towel.
Easter cake in milk with candied fruits, raisins and spices is ready, it remains to decorate. Protein glaze it's very easy to cook. Beat the egg whites with a pinch of salt, add powdered sugar and beat until firm white peaks. Get a thick glaze for lubrication of Easter cakes. Lubricate the cooled Easter cakes with icing, sprinkle with decorative colored crumbs or confectionery sprinkles. 
On the eve of the upcoming holiday of Easter, the most popular recipes are traditional festive dishes- Easter cakes and cottage cheese easter. Those who bake Easter cakes year after year have probably already gained enough experience in this difficult task. After all, in order for the Easter cake to “succeed”, you need not just to make some efforts, you need to find a recipe that will turn out what, by definition, should turn out - a real Easter treat.
Since there are such recipes great amount It can be difficult for a beginner to decide on the choice of one or another cooking option. In the recipe for Easter cake with milk proposed today, some stages of the cooking process are minimized. For example, the dough for Easter cake is prepared in a bread machine. It's convenient and simple. But the following actions are best done based on a recipe that has been tested in practice more than once or twice. Hope everything works out for you, and Holy holiday will not only be joyful, but also delicious.
Easter cake with milk and vegetable oil
milk cake recipe
Ingredients:
- 1 glass of milk
- 3 small eggs or 2 large ones
- 6 art. l. vegetable oil,
- 6 art. l. Sahara,
- 0.5 tsp salt,
- 4 cups flour (250 ml without a slide),
- 1.5 tsp dry yeast.
Cooking process:
My dough for Easter cake with milk was kneaded in a bread machine, but manual kneading is not fundamentally different, except that you need to spend more effort on it. The dough should be kneaded so that it stretches behind the hands with long threads and does not tear - this indicates a well-developed gluten.
We give the dough for Easter cakes in a bread machine to distance until its volume increases by 2.5-3 times.
Lightly mix with flour and transfer to molds, trying to get a more or less smooth surface.
The dough should now rest in the molds to restore the volume that was lost during mixing, and even more. When it rises well, carefully grease the top of the Easter cakes with sweet water.
We put the forms in a moderately heated oven (100-120 C) and at this temperature we wait for the Easter cakes to finally grow up. After 15-20 minutes, increase the temperature to 150 C, cover the Easter cakes with foil and bake until cooked for another 30-40 minutes. Keep in mind that there are a lot of eggs in the dough and this will burn the crust quickly.
Ready Easter cakes in milk are completely cooled before decorating.
Milk cake: recipe and photo from Natalia specially for the site Good recipes.
