As everyone has long known, one of the obligatory culinary dishes on the Easter table is not only Easter, but also an illuminated Easter cake. Quite often in the old days a lot of dough was prepared for Easter cakes, since in larger volumes dough for Easter cakes is better fermented. But unlike the usual cake dough, where chefs don’t recommend laying eggs, in spite of everything, from 5 to 7 eggs are beaten in the present Easter cake, beaten before mixing in the foam. The basis of the products is a high protein content, a lot of butter and a lot of sugar.
These components will allow any cook to get the pastry necessary for cooking, and those that are cooked with an increase in the number of eggs only last longer, with almost no stale. About how to bake Easter cake, a large number of different recipes have been created, and on the Internet you can always find a huge amount of information. But all the culinary experts agree on the same opinion - for the Easter cake, it is important not only the content, but also the form. It is worth noting that the forms for Easter cakes can be completely diverse.
Since soft cake is most often prepared from yeast dough, the yeast must always be fresh, and the dough is not recommended immediately especially to overload with baking. That is why the Easter cake dough is prepared in several stages at once, which are classified by the gradual introduction of oil, then a large number of eggs, and finally sugar. You will have to nourish and cherish the dough for a very long time. In addition, chefs recommend not to put dough for cakes on drafts, but rather put in a warm dark place and wrap them with pillows.
As a rule, after a person has learned an easy recipe for Easter cakes, he does not think about the future taste and does it all at once. But the dough for easter cakes must be closed on the night of Thursday to Friday, so that the next day it was possible to sinter cakes of it. Usually on the night from Saturday to Sunday, Easter cakes are consecrated, and they treat each other only in the morning. Easter cakes can be eaten throughout the Easter week, right up to Radonitsa. When baking Easter cakes, it is necessary to use special metal low cylindrical shapes made of universal thick tin. Thus, having moistened the inner surface with oil, it’s easy to prepare a delicious Easter cake.
You can also use ordinary metal aluminum pots with a total volume of 1-1.5 liters, but no more. If you use higher and bulky dishes during cooking, then in a gas and electric stove such a dough can not only not be baked, but also become dirty or dry. In the old days, small cakes in special bucket forms were often made. Easter cakes were quickly baked in them, almost the same as in the Russian oven. Below is an easy recipe for Easter cakes, time-tested.
Easy recipe for Easter cakes
To prepare this dish, we need 1 kg of high-quality flour, 2 cups of fresh milk, 5-6 chicken eggs, 500 g of butter, about 3 glasses of sugar and 200 g of yeast. For decoration, use candied fruits and vanillin.
First you need to knead the dough. To do this, we begin to dissolve the yeast in warm milk, and at the same time add a pound of flour. We cover this batch and put it in a warm place for about an hour. Then add the yolks, which are previously whipped with sugar, and a small amount of vanillin. After this, gradually pour the melted butter and gradually mix everything.
When the dough starts to rise, you need to put in the dough washed and dried candied fruits and nuts, and mix everything thoroughly. The dough is laid out in forms, and the dough is placed in a hot oven at a temperature of 300-300 degrees per hour. After that, it remains only to look after him and decorate the dish after cooking.
I hope that after my article you understood how to cook this dish using an easy recipe for Easter cakes.