Airy Easter cake on choux pastry

Step-by-step preparation

Cooking time: 3 hr 30 mins

1. STEP 1

   

   How to make an airy Easter cake using choux pastry? Prepare all the necessary ingredients.

2. STEP 2

   

   Immediately pour boiling water over the raisins. Mix yeast with 50 ml of warm milk and a spoon of sugar. Just take a bigger cup. The water temperature should be 36-38 degrees; high temperatures will kill the yeast. You will learn all the intricacies of working with yeast by reading the article at the end of the recipe.

3. STEP 3

   

   Take a saucepan, pour milk. And add half the oil. Place on the fire and bring to a boil. Bring to a boil. Melt the remaining butter and set aside to cool.

4. STEP 4

   

   Place 3 tbsp in a large cup. flour.

5. STEP 5

   

   Slowly pour in the boiling milk. Stir. Gradually pour in all the milk. And leave the mixture to cool to room temperature.

6. STEP 6

   

   My yeast has arrived. As you can see, they rose up in a big cap. If a foam cap does not appear, this means that the yeast is not active and you need to take another one.

7. STEP 7

   

   Wash the eggs with baking soda to remove all dirt. Separate the whites from the yolks. We need 4 whites and 8 yolks. We can use the remaining whites for glaze.

8. STEP 8

   

   Place the yolks in a bowl, add half the volume of sugar. Beat the mixture with a whisk. Save the rest of the sugar for the whites.

9. STEP 9

   

   Add yeast to our cooled milk mass. Stir well and leave to rise for another 30 minutes.

10. STEP 10

    

    Let's make marmalade for now. Cut the marmalade into small pieces. Strain the raisins from the water and dry. Dust it lightly with flour.

11. STEP 11

    

    Add yolks with sugar and vegetable oil to our mixture. Stir.

12. STEP 12

    

    Lightly beat the egg whites with salt, add sugar and continue beating until stiff peaks form. Gradually add the whites to the bowl to our mixture, mix gently. You will learn all the subtleties of beating eggs by reading the article at the end of this recipe.

13. STEP 13

    

    Sift the flour and add it in parts to the mixture. When almost all the flour is in the cup, pour in the cooled melted butter and knead the dough. You may need a little less or more flour, depending on the consistency of the dough. Read more about flour in the article at the end of the recipe.

14. STEP 14

    

    And here is the most important thing! You need to knead the dough for 15 minutes! It is important. If necessary, add a little flour. The dough should come away from your hands.

15. STEP 15

    

    Place our dough in a cup, cover with film and put it in a warm place for an hour.

16. STEP 16

    

    Place the risen dough out of the cup onto the table. Add raisins and marmalade to it and knead for another 5 minutes.

17. STEP 17

    

    Leave the dough on the table. Cover it with a large cup or just a towel. Let it rest for 30-40 minutes.

18. STEP 18

    

    While the dough is rising, prepare the molds. If you have paper ones, then you don’t need to lubricate them; if you have metal or enameled ones, then lubricate them with oil and be sure to cut a circle out of paper at the bottom (this also needs to be lubricated). Sprinkle the sides of the molds with flour. Don’t knead the dough anymore, just divide it with a knife and put it in the molds, filling them 1/3 full. But you can do it in 1/2 mold, it’s even better. Let the preparations stand for another hour.

19. STEP 19

    

    The dough should rise, but not to the edges. Preheat the oven well, to 180 degrees.

20. STEP 20

    

    Bake small cakes for 30 minutes. More than 40 minutes already. Take out the finished cakes and let them cool by placing them on their sides on a towel - this way they will cool down. Cooking times are approximate and will depend on the material of the mold, its size and the operating characteristics of the oven. About ovens, read the article at the end of the recipe.

21. STEP 21

    

    Coat the still warm cakes with glaze. How to make glaze? Beat the whites until fluffy. Then add powdered sugar, gradually, without stopping whisking. The mixture should drain from the whisk. I also decorated it with flowers made from protein cream. Well, it’s up to you. That's all! Happy Easter to you!

Comments on the recipe

Tatka

24.10.2023

5

I liked the recipe, thank you. I'll keep it in my piggy bank. See this recipe for Easter cake with raisins and candied fruits.

hallen-bunny

24.10.2023

4.6

Gorgeous Easter cakes! Please tell me what these stunning flowers are made of? I want to try decorating Easter cakes with flowers this year. but I don't know how. I’m thinking of making the icing thicker and planting flowers out of it, or baking the meringue in advance in the form of flowers so that there are dried flowers. Is this your white glaze or cream? Do the flowers dry out or remain soft?

BLUE-EYED

24.10.2023

5

Lena, how beautiful you are! Well, tell me, how can you eat this?! No, it’s probably very tasty, but it’s such a shame.. Thank you for such a gorgeous and time-consuming recipe!