making Easter cakes. They can also be prepared in a different form, with
another sprinkling or coating. I mean, such pastries can be cooked
for other holidays, for various reasons.
- Wheat flour – 630 g
- Cream 20% – 200 ml
- Water – ¼ cup
- Salt – 1/2 tsp
- Refined sunflower oil – 3 tbsp.
- Chicken Egg – 5 amount
- Sugar – 1 cup
- Dry yeast – 1 tablespoon
- Nutmeg – 1/3 tsp
- Butter – 200 g
- Raisins – 1/3 cup
- Dried apricots – 1/3 cup
How do we make Easter cakes with cream? We measure out half the cream, which we get in advance from the refrigerator and bring it to room temperature in any way. Add 1 tablespoon of measured sugar, 2 tablespoons of wheat flour. Mix well and sprinkle dry yeast on top of the surface. We put in a fairly warm place (not warmer +40 degrees) for 20 minutes.
After 20 minutes when the dough
already foamy enough, pour it into a deep bowl, enough
roomy to knead a large amount of dough. Add salt
remaining warm cream. Mix and gradually, stirring, sift here
the remaining flour.
We wash the chicken eggs
warm running water with soap, dry, break into a separate bowl. AT
another bowl, grate the previously softened butter with sugar.
Add only the yolks there and beat with a whisk until the mass becomes
airy and bright.
Spread the egg mass
together with nutmeg in a bowl with flour mixture. Mix.
Whip the squirrels to the peaks and
put in the dough.
Gently mix with a spatula and place in the same warm place for at least 1 hour.
Cut dried apricots into small
pieces. Pour raisins in advance with boiling water for 20 minutes. Drain, give raisins
dry and lightly sprinkle it with wheat flour. We spread dried apricots and raisins in
Knead again and
set in a warm place for 1 hour.
Molds for Easter cakes
line with oiled baking paper. We already divide the dough by
servings of such volume that the dough was less than half the height of the mold. Leave in
warm place until it increases 2 times in volume.
Bake in an oven preheated to a temperature of 180 degrees for 40 minutes. After 20 minutes, cover the top with baking paper so that the cakes do not burn. Readiness check wooden skewer. We spread the baked cakes from the molds and allow to cool on their sides. Then we coat with glaze and decorate. Happy holiday and bon appetit!