Easter cake with yolks

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   Ingredients for the dough.

2. STEP 2

   

   We dilute yeast in warm milk, add 1 tbsp. l. sugar, mix thoroughly.

3. STEP 3

   

   Add 180 g of sifted flour (about 1.5 cups with a volume of 200 ml)

4. STEP 4

   

   Stir well, the dough should turn out like pancakes. Cover the dough with a towel or film and place in a warm place to rise for 1 hour. During this time, the dough should bubble and increase 2-3 times.

5. STEP 5

   

   Ingredients for the butter part (I forgot to put vegetable oil in the photo, but it is not necessary to use it).

6. STEP 6

   

   Grind the egg yolks with sugar, vanilla seeds (or just vanilla sugar) and a pinch of salt.

7. STEP 7

   

   Add the mashed yolks and cream to the suitable dough (I used 15%, the cream should be at room temperature).

8. STEP 8

   

   Mix well. Add flour in small portions and knead the dough.

9. STEP 9

   

   The dough should be very soft and slightly sticky; it is very important not to overdo it with flour. You may need more flour than the ingredients, the most important thing is to focus on the dough, it should be soft, if it sticks a little it’s normal, we’ll still be kneading!

10. STEP 10

    

    Now the Easter cake dough needs to be kneaded thoroughly. While kneading, add in small portions first soft butter, then vegetable oil (I just pour a little into my hand) and so on until everything is finished. Knead long and thoroughly (for me this process took about 30 minutes if not more). The easiest way is to mix the oils directly in the bowl, but then someone has to hold this very bowl, at the same time stir and hold the work is not easy)

11. STEP 11

    

    After all the butter has been mixed in, go to the work board and knead the dough into a smooth, tender bun. If necessary, dust the table with a little flour. Place the finished dough in a bowl and place in a warm place to rise for 1-1.5 hours.

12. STEP 12

    

    Knead the finished dough.

13. STEP 13

    

    Place on a work surface. Place washed and dried dried fruits and nuts on the dough.

14. STEP 14

    

    Gently fold the dried fruits into the dough.

15. STEP 15

    

    And again send the dough to rise for 1 hour. Divide the finished dough into parts, roll into balls and place in prepared forms.

16. STEP 16

    

    I used paper molds, just greased the molds with butter and poured the dough into them. Leave the Easter cakes to rise for 20-30 minutes. Before baking, brush the cakes with beaten egg and bake in an oven preheated to 180 C for about 20-40 minutes, depending on the size.

17. STEP 17

    

    These are such cute and very tender Easter cakes. These are the smallest molds, about 300 ml in volume, I baked them for about 17-20 minutes. Let the finished Easter cakes cool and decorate to taste. Or you can leave it like that, it still turns out very tasty!

18. STEP 18

    

    Happy Easter to you. Bon appetit!

Comments on the recipe

Shura

10.09.2023

5

Irisha, your Easter cake is very tender and beautiful, an excellent recipe and beautifully decorated, I am sure that our girls will definitely use it for next Easter, or for Red Hill, whoever wants it.

Irisha

10.09.2023

4.7

Shura, thank you, I really hope that the recipe will be useful to someone!

Elena

10.09.2023

4.5

The Easter cakes are wonderful, thanks for the detailed and clear recipe!

Tanya Karpenko

10.09.2023

4.9

Good afternoon! Thank you very much for the recipe! I, too, look for a new Easter cake recipe every year, I always want to make it even better than it was. Last year, your recipe was the only one that met all my requirements for Easter cakes)) They really turned out very tasty and fluffy! This year I’m thinking of returning to your recipe, which is actually happening to me for the first time) Thank you very much again!

Elena

10.09.2023

4.8

Irisha, I tried the recipe. Beautiful! Light, moderately dense and, indeed, “Kulich” consistency! When I read reviews - wow, the cake is fluffy, the cake is airy, the cake can be crushed and it regains its shape - I smile. These are not cakes, these are English long-fiber muffins, these are preparations for rum baba, these are Italian panettone, but not cakes AT ALL!!! So, thank you very much. Sorry for writing a lot, but maybe my notes will be useful to those who will use your recipe. I added the following to the recipe: 0.5 tsp. Cardamom0.5 tsp Nutmeg 1 tsp. SAFFRON!!! This is for color. I increased the portion of butter (30-40 grams), added more raisins (soaked in cognac for 2 days), candied fruits (homemade, recipe on the internet) and nuts. Everything fit perfectly. Yes! And the yeast was dry. I let them bubble, only then made the dough. I made Easter cakes in paper forms of the following sizes: 14x10 - 40-50 minutes 12x10 - 35-40 minutes 11x9. - 20 minutes. Girls, go for it! Irish's recipe is worth it!

Elena Yurievna

10.09.2023

4.5

Very good recipe. When cut, the Easter cake wrinkles and immediately returns to its original shape. and very tasty. Airy, but not dry. This recipe is now in my favorite recipe book. Thank you!