Easter cake with cream and dry yeast

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to bake Easter cake with cream and dry yeast? First, prepare the dough. Cream with a fat content of at least 20%, milk at least 2.5% is suitable. Sift the flour first.

2. STEP 2

   

   Combine the cream and milk together and heat until warm (no more than 38 degrees). Dissolve yeast and sugar in them. Then add flour and knead this small lump of dough. Slightly sticky, but leaves no residue. Wrap it in cling film and refrigerate overnight.

3. STEP 3

   

   In the morning, continue preparing the dough. Sift the flour, this will not only remove any possible debris, but also saturate it with oxygen, which will make the baked goods more airy. Take butter with 82% fat content, high-quality and natural. It is better not to skimp on oil in such baked goods. The taste of the finished product greatly depends on this. The oil should be cold. Use spices as desired. For me it's cinnamon, nutmeg, cardamom. Mix the yolks with sugar.

4. STEP 4

   

   In the bowl of a food processor, combine the dough, yolks, ground with sugar, spices, salt and mix everything well until smooth. This is the dough you get.

5. STEP 5

   

   Then add cold butter in small cubes at 10-15 second intervals. This may take about 10 minutes. This is the final dough. Soft and elastic.

6. STEP 6

   

   Readiness can be checked by the so-called “gluten window” - when stretched to a transparent state, the dough should not tear. Round the dough, put it in a mold greased with vegetable oil, cover with a napkin and leave in a warm place to rise for 2 hours. The dough should double in size.

7. STEP 7

   

   As a filling, I use candied orange peels and dried fruits soaked in syrup with alcohol.

8. STEP 8

   

   Transfer the required amount to a sieve and let the syrup drain.

9. STEP 9

   

   Knead the risen dough. Add candied fruits and raisins, knead well. Leave the dough to rest for another hour in the same warm place.

10. STEP 10

    

    For baking, take paper forms. I have them 9 cm high, 11 cm in diameter.

11. STEP 11

    

    The dough will increase slightly during rest. Divide into 3 equal parts, 305-310g each.

12. STEP 12

    

    Round each piece and fill the mold a little more than 1/3 full.

13. STEP 13

    

    Leave the dough pans to rise in a warm place. It took me a little less than 2.5 hours. The dough should double in size. A lot depends on the temperature in the room. To prevent the top from burning and the cap to rise well, lightly grease it with water or milk.

14. STEP 14

    

    Bake the cakes at 170-175 degrees until done. It took me 40 minutes. Check for doneness with a wooden stick. Let the cakes cool completely on a wire rack.

15. STEP 15

    

    Decorate them as desired. I have a white glaze (or Swiss meringue) made from 2 egg whites. And also these cute, beautiful nests made of dark chocolate and dragees M

16. STEP 16

    

    Bon appetit!

Comments on the recipe

gartsun

22.12.2023

4.6

Try baking another cake like this with dry yeast in water and honey.