Easter cake with dry yeast - 19 cooking recipes

In order to guarantee the success of a cake made with dry yeast, you need to make it a rule to always check the viability of the purchased yeast, even if the date on the package is not expired. The fact is that dry powder is obtained under certain conditions. And in the process, anything can happen, because we are talking about a living organism. He might... just die. And then all our wonderful plans (and a bunch of expensive products to boot) will go to waste.

All recipes for Easter cake with dry yeast may have a different composition. Even their authors may ask for different yeast: active, instant. The yeast itself, produced by different manufacturers, is also very different. Some are of higher quality; you should add less of them to the recipe. Some are less, you will need more of them. Therefore, with yeast baking, not everything is so simple and clear: it always requires culinary experience and skills.

And to avoid mistakes and problems on your own, you just need to check the purchased product. Or - in some cases - to “wake up” him. Especially when we are talking about domestic companies (or Turkish, Chinese).

To do this, you need to prepare a regular dough: warm water, sugar, yeast. And wait about 15 minutes. If during this time a good foamy “cap” has formed over it, then the yeast is good and you can safely use it. If foam appears later than the specified time, but still appears, the yeast is also good. If after an hour the liquid remains as is, throw the powder in the trash.

It is also highly recommended to add the dough to the dough, and not the dry product. “Playing” with the latter can be done by experienced cooks who have been baking delicious Easter cakes for many years and are one hundred percent sure of the result.