Easter cake on dry yeast - the best recipe

Kitchen appliances and utensils:

• kitchen stove (hob);
• oven;
• a baking sheet;
• kitchen scale or measuring cup;
• 2 bowls - large and small;
• mixer;
• a sieve for sifting flour and powdered sugar;
• wooden or silicone spatula;
• tablespoon;
• tea spoon;
• molds for Easter cakes 8-9 pcs. (medium);
• baking paper;
• wooden skewer;
• fine grater.

Ingredients

Step cooking

Preparation and dough

1. All the products for the preparation of the dough should be laid out in advance from the refrigerator so that they are at room temperature. In 5 eggs, separate the proteins from the yolks, put 1 glaze protein in the refrigerator, the rest can be used at your discretion. Wash the lemon thoroughly, pour over boiling water, remove the zest with a fine grater and squeeze 1 tbsp. l juice. Rinse (50 g), rinse, pour boiling water for 5-10 minutes, drain the water, and dry the raisins on a paper towel. Candied fruit (100 g) is also better to rinse and place on a paper towel to dry.
   
2. Pour 2 tsp into a high capacity. dry yeast, 1 tbsp. l sifted flour, 1 tbsp. l sugar and mix well.
   
3. Lightly warm 250 ml of milk (its temperature should not exceed 42 ° C, otherwise the yeast will die and the dough will not work), gradually pouring it to the yeast with constant stirring. Cover the dough with a towel and for 15-20 minutes. put in a warm place to come up.
   

Dough

1. In a deep bowl, mix 5 yolks, the remaining sugar, ¼ tsp. salt and beat with a mixer until lush light mass, gradually increasing speed.
   
2. Put 150 g of softened butter, lemon zest, add vanillin, vanilla sugar, essence or extract to taste (it is better to dose the essence and extract according to the manufacturer's instructions).
   
3. Beat with a mixer until a lush smooth mass is obtained.
   
4. Add the suitable dough and mix everything with a mixer for 2-3 minutes.
   
5. Introduce the sifted flour in parts - 500-550 g. The amount of flour should be adjusted by eye, so that the dough as a result would look like very thick sour cream. Knead better with a wooden or silicone spatula, then you will feel the consistency of the dough.
   
6. Cover the finished dough with a towel and leave to approach in a warm, protected from drafts place for 50-60 minutes.
   
7. In a bowl, mix well with 1-2 tbsp. l raisins flour and 80 g candied fruit (leave a little to decorate Easter cakes) so that they are then evenly distributed in the dough.
   
8. Moisten the hands with vegetable oil and mix the candied fruits and raisins in the dough that has come up, while kneading it for about 5 minutes.
   
9. Cover the dough with a towel again and let it warm up for 30-40 minutes.
   

Making and baking Easter cakes

1. Once the dough has come up in a bowl, knead a little more. Put 8-9 small paper, silicone or metal molds for Easter cakes on a baking sheet.The latter, if there is no non-stick coating, need to be greased with a thin layer of fat or lined with baking paper. Moisten hands with vegetable oil. Roll the same portion of dough into a ball in your hands and place in prepared forms, filling them 1/3. Flatten the dough slightly with your hands. Place the baking tray with forms in a warm place for proofing for 40-50 minutes. During this time, the dough will rise almost twice.
   
2. Preheat the oven to 180 ° C. Place a baking tray with Easter cakes on the middle shelf and bake for 20-30 minutes. Baking time depends on the size of the molds - the larger the mold, the longer it should be in the oven.
   
3. The readiness of the Easter cake can be checked with a wooden skewer: stick it in the Easter cake - if you got it dry, the cake is ready, if with pieces of raw dough - bake again. If the cake has not yet been baked inside, and the top is very brown, cover it with a circle of parchment.
   

Glaze

1. Pour chilled egg white into a bowl, add a pinch of salt and beat with a mixer until a dense foam.
   
2. Into the whipped protein pour 1 tbsp. l lemon juice, add 5-6 tbsp. l sifted icing sugar and mix well with a spatula. The amount of powder you can adjust the density and density of the glaze.
   

Registration

Release the slightly cooled Easter cakes from the mold, dip the top in sugar icing and decorate to your taste with candied fruit, ready-made Easter decorations, sprinkles, etc.

Video recipe

An amazingly simple recipe for gingerbread yeast dough for Easter cakes is offered in this video. You will learn how to put dough, knead the dough to the desired consistency, set it apart to ensure maximum rise when baking. You will also learn how to prepare candied fruits and raisins, so that they are evenly distributed in the dough, how to fill the molds, so that the cakes are tall and elegant.

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