2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
One of the secrets of delicious homemade Easter breadis that it takes a very long time and you have to be patient if you want to get a good result.
To prepare delicious homemade Easter cake, fresh and high quality products are needed. Only this ensures that the Easter cake will be really tasty and beautiful in appearance.
Necessary products for the preparation of homemade Easter cake: 600 grams of flour, a glass and a half of milk, 6 eggs, 200 grams of butter, 2 cups of sugar, 50 grams of yeast, a pinch of salt, 50 grams of raisins, 50 grams of almonds, 50 grams of candied fruit, 1 vanilla. If you do not like Easter cake with fruits or nuts, you can do without them.
The Easter cake becomes even better with icing. It requires 1 protein, half a cup of powdered sugar, 1 teaspoon of lemon juice.
Dissolve 1 tablespoon of sugar and yeast in the warm milk. Add 200 grams of sifted flour and mix so that there are no lumps. Wrap in a towel and leave warm.
The proteins are separated from the yolks. The egg whites are stored in the refrigerator, and the yolks are beaten with the sugar until white, leaving one yolk to spread on the Easter cake. Melt the butter and cool.
When the yeast mixture doubles in volume, add the egg yolks and sugar. Add the cooled melted butter, salt and vanilla and mix everything. Beat the egg whites in the snow and add, add the remaining flour.
Knead the dough well until air bubbles appear in it. If you knead by hand, this can take more than an hour. But kneading is an essential part of making a delicious homemade Easter cake. If the dough is not kneaded well, it will not become soft, fluffy and threaded.
Cover the kneaded dough and leave it to rise in the heat. When it has more than doubled in volume, add the washed and dried raisins, previously rolled in flour. Add the diced candied fruit and the peeled almonds cut into small pieces.
Knead the dough for about 5 minutes with a food processor or half an hour by hand and leave it to rise again in the heat. The baking tins of the Easter cakes are greased with oil and sprinkled with flour or breadcrumbs, and baking paper is placed on the bottom.
The dough is placed in the forms and left to rise, the Easter cakes are spread with egg yolk and baked at 180 degrees for about an hour. In order not to go out of shape, they are filled in half. In order not to burn the upper part of the Easter cake, after it turns red, cover it with paper soaked in water.
The finished Easter cakes are carefully removed from the molds and placed on a pillow covered with a towel. Cover with another towel and leave to cool.
The cooled Easter cakes are covered with a glaze, which is made by whipping the protein, adding powdered sugar and lemon juice. The Easter cakes, covered with glaze, are placed in the oven for 4 minutes to make it more beautiful and delicious.
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