Viennese Easter cake dough is the most delicious

Step-by-step preparation

Cooking time: 10 hr

1. STEP 1

   

   How to make the most delicious Viennese Easter cake dough with live yeast? Prepare the necessary ingredients for this. Use fresh yeast. I don’t recommend using dry ones for Easter cakes. Milk can be of any fat content. Melt the butter in a microwave oven or in a water bath and cool.

2. STEP 2

   

   To prepare the dough, break the yeast into small pieces.

3. STEP 3

   

   Add warm (36-38 degrees) milk and dissolve the yeast in it. The milk should be warm, but not scalding, otherwise the yeast in it will die.

4. STEP 4

   

   In a separate bowl, using a mixer, beat the eggs with sugar until fluffy and stir in the cooled melted butter by hand.

5. STEP 5

   

   Mix the yeast mixture with the egg mixture, cover with cling film and leave to ferment for 7-10 hours. Do not place it near a radiator, otherwise the mixture will ferment in the heat. Regular room temperature is sufficient. The mass will rise and fall.

6. STEP 6

   

   After the fermentation stage, begin to gradually add flour and vanilla and knead the dough. Be sure to sift the flour through a sieve to saturate it with oxygen. Use the amount of flour based on the consistency of the finished dough.

7. STEP 7

   

   Knead the yeast dough for a long time. At first it will be sticky and will ask for more flour. But with prolonged kneading, it will become denser and more viscous. Cover the dough with a towel and place in a warm place for 1 hour.

8. STEP 8

   

   Steam the raisins with boiling water for 10 minutes, then rinse and dry to remove excess water. Place the washed raisins on a towel and pat dry thoroughly.

9. STEP 9

   

   In an hour the dough will increase in volume.

10. STEP 10

    

    Stir raisins into the dough.

11. STEP 11

    

    Place the finished dough with raisins into prepared Easter cake molds, filling 1/3 of the mold. For this purpose, it is better to lubricate your hands with vegetable oil. Let the dough sit in the pan for another 15-20 minutes. It will increase in size.

12. STEP 12

    

    Bake Easter cakes made from Viennese dough in an oven preheated to 180 degrees for 20-30 minutes. The exact time depends on the features of your oven. Enjoy cooking!

Comments on the recipe

Corason

25.10.2023

5

This year I decided to make Easter cakes using several recipes. One of them liked yours - Viennese Easter cake dough is the most delicious. I prepared the dough in different ways - both sponge and unspread, and without kneading, and without proofing. But I haven’t made Viennese dough yet. What initially intrigued me was the fermentation of the dough all night, and also the fact that the dough does not need to be left to rise and should be immediately put into molds. I started cooking on Wednesday so that I could knead the dough on Thursday. I prepared everything according to the recipe, only slightly reducing the amount of ingredients using the calculator on the website (very convenient), since my plans also included experimenting with another recipe. I got 6 Easter cakes with a diameter of 11 cm. I melted the butter in the microwave. I used fresh yeast, as you advised. I don’t understand why dry ones don’t work) The dough in the molds came up in a warm oven at 50 C. I baked the cakes for 40 minutes at 180 C. They turned out to be good cakes. They don’t crumble, cut well, soft and sweet, with a lot of raisins. I liked the recipe. There is nothing complicated. The Easter cakes are delicious and rosy. Thank you!

Mama•Tima

25.10.2023

4.6

Baking from Viennese Easter cake dough with live yeast turns out excellent - fluffy, airy, soft and very aromatic! Thank you very much for the recipe!