Easter cake dough - 2 cooking recipes

It is best to knead Easter cake dough using yeast, pressed or dry. If possible, take fresh ones, because they are easier and faster to help rise the flour mass, which, due to the abundance of ingredients (after all, Easter baked goods are very high in calories), is very heavy. Yeast should not have an unpleasant odor or color. Test them before using them on sourdough. If a foam cap appears after 20-30 minutes, the mushrooms are good. If there are no hats, it is better to throw them away and take others. Dry yeast is tested in the same way. Do not neglect this advice so as not to regret spoiled products.

Our grandmothers believed that you had to be in a good mood to make the dough for Easter Easter cake (a recipe made in the oven most often). This statement is unproven, but it is rare when a person in a bad state of mind achieves something worthwhile. Also, there is no need to rattle pots in the kitchen, play loud music, stomp and slam doors - the dough for Easter cakes and Easter cakes is tender and delicate, does not like noise and sharp sounds. Hands must be clean and dry. To prevent the dough from sticking to them, grease them with vegetable oil.

The longer and harder the dough for Easter cakes is kneaded, the fluffier they will be in the end. After the first kneading, place the container with the flour mixture in a warm place without drafts. Cover the top with a towel and leave for an hour and a half. If the yeast is of high quality, the mass will rise even faster. Add sifted flour to it and knead again for about half an hour. Secondary rise and third batch. The last time the dough on the Easter cakes should rise in special forms. When this happens, the surface of the Easter cakes is greased with yolk. Filling out forms - 75% of the volume.

Keep in mind that: