Easter cake with egg yolks. Easter cake on yolks

Sift flour 2-3 times.
Wash and dry the raisins.
Cut candied fruit into small cubes.
Put raisins and candied fruit in a bowl, pour over rum or cognac and leave for 30-60 minutes, stirring occasionally.

Drain rum or cognac from raisins with candied fruits into a separate bowl (do not pour) and dry on a paper towel.

cook melted butter .
Butter cut into cubes and put in a thick-walled pan.

Put the pan with oil in the oven preheated to 160°C and cook for about 30-40 minutes (the time of melting depends on the amount of oil).

Advice. You can cook ghee on the stove. You need to melt the oil on a minimum fire.

Remove the foam from the surface of the oil (a light golden precipitate will settle on the bottom of the pan).

Strain the oil through a cheesecloth folded in several layers (do not allow the sediment to get into the filtered oil).

Cool the melted butter and chill in the refrigerator.

Checking the quality of yeast.
Pour 50 ml of warm milk (35-37 ° C) into a small deep bowl, add 1 tablespoon of sugar and mix.
Crumble yeast into milk.

And stir to dissolve the yeast (it is convenient to mix with your fingers or a wooden spoon).

Put the yeast mixture in a warm place for 15-20 minutes. Yeast should foam and rise in a "cap".

Cooking sourdough .
Pour the remaining milk (450 ml) into a large bowl, add about 150-200 g of sifted flour.

And mix well (the consistency of the dough will turn out like pancakes).

Stir the foamed yeast with a fork and pour into the milk-flour mixture.

And mix.

Cover the bowl with the dough with a towel or tighten cling film and clean in a warm place for 40-60 minutes.
During this time, the dough should double in volume, "wrinkle" and begin to fall off.
As soon as the dough begins to fall off, it is ready.

Adding to dough muffins .
Put the yolks in a bowl, add salt, sugar (set aside 1 tablespoon of sugar), vanilla sugar, pour in rum or cognac (in which raisins with candied fruit were infused).

And grind the mass well with a whisk or blender until it turns white and increases in volume.

Pour the mashed yolks with sugar into the dough and mix.

In small portions, adding the sifted flour, knead the dough.

First, knead it with a wooden spoon in a bowl.

Then dust the table well with flour and put the dough on it.

It is still quite liquid, so when kneading, in small portions, add the sifted flour and periodically grease the dough and hands, alternately, with vegetable and ghee.

At first the dough is sticky and viscous, but with prolonged kneading it becomes soft and obedient.

Tip 1. Vegetable oil facilitates the process of kneading and if the dough starts to spread on the table, it is easy to put it together by lubricating the dough and hands with vegetable oil. Also, the addition of vegetable oil makes the structure of the finished cake more crumbly, and let it not get stale longer.

Tip 2. If ready dough put it on your cheek, you can feel how soft, silky and tender it is - this can be considered an indicator of a well-kneaded yeast dough.
The kneading time for kneading dough can be about an hour. The longer you knead the dough, the better the quality of the cakes will be.

Put the kneaded dough in a large bowl, tighten the bowl with cling film or cover with a towel and leave to rise in a warm place for 3-5 hours.

The dough has risen. It needs to be kneaded by lowering a hand into it, clenched into a fist, and releasing carbon dioxide.

Put on the table and knead for 1-2 minutes.
Dredge raisins and candied fruits in flour and add to the dough.

Knead until the raisins with candied fruit combine with the dough.

Transfer the dough to a large clean bowl, cover the bowl with cling film and remove to approach either in a warm place for 3-5 hours or in the refrigerator overnight.

Advice. If the dough is put in the refrigerator, it is better to use only half (25 g of yeast, instead of 50 g). With little yeast and long time raising the dough in the refrigerator - Easter cakes will turn out much tastier than with quick fermentation, and there will be no smell of yeast in the finished cakes.

Knead the risen dough (in the refrigerator it becomes quite dense).
Knead the dough a little on the table (the dough from the refrigerator will warm up and become more plastic during kneading).
Forms for Easter cakes (or large saucepan, if you are cooking 1 large Easter cake) grease with a thin layer of vegetable oil, sprinkle the sides with flour (shake off the excess), and put a circle of parchment paper on the bottom of the mold.

Advice. Large forms can be used. cans from under canned fruit or vegetables (only jars with a white coating inside are not suitable).

Put the dough into prepared forms (pan), taking 1/3-1/2 forms (no more).

Forms (or pan) cover with a towel and leave in a warm place for 1-1.5 hours.
During this time, the dough should rise to the edges of the form.

For lubrication of the surface of the cakes .
Break the egg and separate the white from the yolk.
Set aside the white for icing.
Add 1 tablespoon of water to the yolk and shake with a fork or whisk.
Lubricate the Easter cakes that have come up in the forms with yolk (it is convenient to lubricate with a silicone brush).
Preheat the oven to 170-180°C (baking temperature is selected individually, depending on the characteristics of the oven).
Bake Easter cakes for 30-60 minutes (possibly longer). The baking time depends on the temperature and the size of the cakes.
The first 15-20 minutes do not need to open the oven, otherwise the cakes may fall off.
As soon as the tops of the Easter cakes are well browned (this will happen in 15-20 minutes), very carefully open the oven and cover the tops of the Easter cakes with circles of foil so that the foil completely covers the tops.
Close the oven again carefully and continue to bake the cakes until done.
Readiness is checked with a wooden stick. If the stick comes out of the cake without any traces of dough, it is ready.

Ready Easter cakes .
Remove cookies from oven.

Run a knife along the sides of the mold, separating the cake from the mold.
Place the cakes carefully on a wire rack, cover with a clean towel and leave to cool.

cook icing.
Shake with a fork egg white until a light foam is formed.
Add about half powdered sugar and stir with a fork.
Squeeze out about 1 tablespoon lemon juice and mix.
Gradually adding powdered sugar, prepare the glaze of the desired density (you may need more powdered sugar than indicated in the recipe).

Recipe Easter cake on yolks:

The dough for Easter cakes is always kneaded sponge method, so first we need to knead the dough. To do this, mix milk with cream and heat a little.

Add yeast to the warm mixture. Leave for a few minutes, during which time the yeast will soak and dissolve easily. Stir until yeast dissolves.

Sift flour into a bowl and knead a thick dough.

The density of the dough will resemble dough for pancakes.

We cover the bowl with the dough with a film, make several punctures on top so that it “breathes”. We leave the dough to come up. This will take from 1 to 2 hours, it all depends on the strength of the yeast and the temperature in the room.

When the dough is almost ready, let's take care of the rich part. We break 3 eggs and 7 yolks into a bowl (if this is a lot for you, you can reduce it to 5 pcs.). Add salt, vanilla sugar and pour regular sugar in small portions.

Then beat the eggs until thick foam. At this stage, it is important to beat the eggs well in order to saturate them with air as much as possible.

Beat room temperature butter as well.

Pour beaten eggs into the risen dough. Break the dough with a large spoon so that it combines with the egg mixture.

We begin to add flour in small portions, carefully mix first with a spoon, and when the dough becomes thick enough, we begin to knead with our hands. Since flour is always different for everyone, do not add all at once, but add as needed. The consistency of the dough should be quite sticky, but not liquid, so if necessary, you can increase the amount of flour a little. Knead the dough immediately in a bowl for about 15 minutes.

Add whipped butter and stir it in. After the oil is completely mixed in, the dough must be kneaded again for 15-20 minutes. It will be a little inconvenient to work with the dough, as it turns out to be quite sticky, but do not fill it with excess flour, the more you add it, the denser the Easter cakes will turn out. You can use a bread maker or food processor to knead the dough.

Roll the kneaded dough into a smooth ball. To do this, pour a layer of flour on the work surface, put the dough out of the bowl and pull the edges to the center. We turn the resulting gingerbread man over and put it in a large bowl greased with oil so that the dough has room to grow.

Leave the dough for Easter cakes in a warm place for 1 hour or more. It should grow in size.

Raisins or a mixture of dried fruits (in our case, cranberries, light raisin and a little candied pineapple) wash hot water. We transfer them to paper towels to get rid of excess liquid.

We knead the risen dough (the dough is sticky, so either grease your hands with vegetable oil or sprinkle the dough big amount flour). Add dried fruits and stir in.

Let the dough rest for 10 minutes.

We divide the rested dough into equal parts (depending on the size of your forms), roll it up until a smooth surface is obtained and put it into prepared forms. We fill the forms with dough no more than half of the total volume.

We leave Easter cakes to rise for 30 minutes or until the moment of increase in volume by 1.5-2 times.

One egg Shake with a fork and gently grease the approached Easter cakes with a brush.

We bake Easter cakes in the oven at 180 C from 20 to 60 minutes, depending on the size. According to the rules of Easter cakes, like most baking, check for readiness with a skewer. On average, a cake weighing about 500 g will be baked for approximately 40 minutes.

We take out the cakes and leave to cool. Easter cakes large sizes it is customary to cool on a pillow, laying on a barrel. Turn them over from time to time until they are completely cool. In our case, the Easter cakes are small, the largest weighs 250 g, so they cooled on the wire rack.

Decorate the cooled cakes with icing if desired.

All! Easter cakes on yolks are ready. Christ is risen!

We offer you to prepare an Easter cake on yolks with raisins with your own hands for the bright holiday of Easter. Believe me, homemade Easter cakes made from the most fresh produce, with all the warmth and love, they turn out much tastier than store-bought ones! They will not lie on the store shelf for weeks, but will be prepared on the eve of the holiday, therefore for a long time stay soft and fluffy!

Yes, the manufacturing process will not be quick, but if you still have the opportunity, try to surprise your relatives at least once. We are sure you will want to make these delicious egg yolk Easter cakes again! In addition, there is nothing incomprehensible here: the kneading of the dough, although long, is not at all difficult. And for your convenience, we have prepared for you detailed recipe Easter cake with raisins, accompanied step by step photos.

Ingredients:

For test:

• milk - 0.5 l;
• butter- 200 g;
• egg yolks - 8 pcs. into the dough (+1 yolk for greasing Easter cakes);
• dry yeast - 20 g;
• sugar - 350 g;
• salt - 1 teaspoon;
• vanilla sugar - 20 g;
• flour - about 800-1000 g;
• vegetable oil (refined) - 50 ml.

For filling:

• raisins - about 200 g;
• cognac (optional) - 2-3 tbsp. spoons.

For fondant:

• egg white - 1 pc.;
• sugar - 100-150 g.

For decor:

• confectionery toppings or any waffle decorations.

Easter cake recipe with raisins on yolks recipe with photo

How to knead the dough for Easter cakes with dry yeast

1. First of all, we mix the dough. We measure out 200 g of flour, sift through a fine sieve and mix with dry yeast. Immediately heat the entire portion of milk a little (the liquid should be warm, but not hot), add a tablespoon of sugar, mix. We introduce to warm milk a mixture of flour and yeast, diligently stir until all flour lumps disappear.
   
2. We clean the prepared dough in heat for 30-50 minutes - during this time the mass should “grow up” significantly. You can put the bowl in another container with heated water, put it on the radiator or just wrap it in a blanket - choose any convenient way.
   
3. In the meantime, let's prepare the raisins. We wash it thoroughly, recline it in a colander and place it in a convenient dish. Pour cognac for flavoring dried berries, mix and leave to wait in the wings (if desired, you can skip the step with alcohol).
   
4. Egg yolks (8 pieces) are separated from proteins, we fall asleep with simple and vanilla sugar, add a teaspoon of salt without a slide. We grind with a submersible blender until maximum uniformity (in the absence of a blender, you can vigorously grind the mass big spoon). As far as proteins are concerned, this recipe we do not need them (except for 1 pc. for fudge), but they can be left for cooking other dishes, for example, meringue, Kyiv cake, large omelet, etc. And proteins calmly tolerate freezing, so they can simply be poured into a plastic container with a lid and placed in freezer until they come in handy.
   
5. In a large saucepan or other container suitable for kneading dough, put the risen dough and yolks pounded with sugar, stir.
   
6. Pour exactly 500 g of flour, diligently knead the thickened mass with a spoon.
   
7. Add butter, which must be very softened. To do this, you need to get it out of the refrigerator in advance or warm it up a little in the microwave (but do not melt it). We mix the mass.
   
8. We measure out the desired portion of vegetable oil with a neutral aroma, pour it into a convenient dish. Sprinkle the work surface with flour and lay out the still watery dough. We start kneading by hand, periodically wetting our palms with oil. Thanks to vegetable oil Ready-made Easter cakes will turn out more crumbly and tasty, and will also retain their freshness longer. In addition, the oil will simplify the kneading process, as the dough will be less sticky to your hands.
   
9. It takes a long time to knead the dough for Easter cakes - you can take rest breaks, but in any case, you need to spend at least 30 minutes on kneading. Sprinkle flour in small portions as needed (you may need more or less flour than indicated in the recipe - this greatly depends on its quality). By consistency, the dough for Easter cakes on yolks should turn out to be quite soft, but not liquid (it should not be tight and very dense!). It will not be very convenient to work, since the dough is quite sticky, but if possible it is better not to fill it with excess flour: the more you add it, the more dense the finished cakes will turn out.
   
10. Add a tablespoon of flour to the flavored raisins so that the berries are evenly distributed over the dough. Mix and send additives to the flour mass. Continue kneading for another 5 minutes.
    
11. We return the dough to the container, previously washed, wiped dry and lightly smeared with vegetable oil.
    
12. We put it in a warm place for 2-3 hours - during this time the dough should rise strongly. We crush lush mass palms, releasing carbon dioxide, and then again remove the container in heat for 2-3 hours (until the volume increases again).
    
13. Knead the “rested” dough again with your hands, and then distribute it into shapes. Disposable paper molds do not need oil lubrication, but ordinary reusable containers must be oiled and “powdered” with flour, or covered parchment paper. We fill the forms with dough no more than half.
    
    
14. Leave the blanks warm for about 2-3 hours (before rising). To obtain a ruddy tint, grease the surface of future Easter cakes with raw egg yolk, shaken with one tablespoon drinking water. We send the forms to a hot oven.
    
15. We bake our Easter cakes on yolks with raisins at 180 degrees from 20 minutes to 1 hour, depending on the size. Smaller cookies need to be taken out earlier, as they will bake much faster than large ones. To make sure it's done, dip into the baking center wooden skewer. If the stick stays dry, the cake is ready!
    

    How to make fondant for Easter cake with raisins

16. Now the whole laborious process is over, it remains only to prepare the fudge. To do this, beat the chilled egg white with a mixer until white foam. Do not forget that the container intended for whipping must be perfectly clean and dry, as even a drop of water or the smallest specks can disrupt the process!
    
17. Gradually add sugar, without stopping the mixer. As a result, the mass should increase significantly, turn white and thicken. To make sure it's ready, you can put a small amount of fondant on the whisk. The mass of the correct consistency will hang down with an "icicle", while it will hold tight and not drain.
    
18. Apply a thin layer of fondant to the surface of completely cooled cakes. For decor, sprinkle pastries with colored sprinkles or decorate with waffle decorations in the form of flowers or various figures. We store products in a tightly tied bag or closed containers.
    
19. Easter cake on yolks with raisins is completely ready!
    

Christ is risen! And happy drinking!

The dough is prepared in a sourdough method. Opara is batter. It is mixed according to this calculation: full rate liquids, half the norm of flour and the full norm of yeast.

In a warm liquid (not hot, otherwise the yeast will die!) Yeast and flour are bred. The bowl with the dough is tightly tied with a napkin and placed in a warm place for 40-50 minutes. This warm place can be a stove, a place near the battery, an oven at 30 degrees or a slow cooker. Turn on the multicooker for heating for 5 minutes. Put the brew in it and close it. Turn on the heating several times for 2-3 minutes. The dough should double in size.

In our recipe, the liquid is milk, slightly warm. We breed fresh pressed yeast in it. Yeast must be good quality. So that the catch does not spoil your holiday, it is better to try them before Easter, for example, bake homemade bread from the same batch of yeast.

Flour for Easter cakes must be sifted to enrich it with oxygen, then your Easter cakes will not be sticky and will have a looser structure.

Half of the flour must be combined with milk, in which we diluted the yeast and put it in a warm place. I used my bread maker today for this purpose. Before that, I used to knead the dough with my hands all the time.

Beat the yolks with sugar with a mixer. Pour them into the dough for Easter cakes, knead it with the yolks after the dough has stood for the time indicated in the recipe.

After that, softened butter, cognac, salt, vanilla and the rest of the flour are added. I mixed butter, vanillin, cognac and salt immediately with whipped yolks, because it was more convenient for me to load them into the bread machine this way.

That is, I chose a program that only kneads. First, I made sure that the dough and baking were mixed, and then gradually added the rest of the flour in small portions.

If you don’t have a bread machine, then the dough for Easter cake on yolks according to this recipe must be kneaded well with your hands (knead for about 10 minutes).

After kneading, the dough for Easter cakes becomes homogeneous, flexible. The longer it is kneaded, the less it sticks to your hands. If you take a piece in your hand and then return it back, it will practically not remain on your hands.

Then butter yeast dough put in a warm place for fermentation. It will need to be removed from it and transferred to a deep bowl. The dough will rise, it will need to be kneaded 2 times.

At this time, you will need to do the forms for Easter cakes. Dry them and brush them. I love how ghee works. It is quite oily and the Easter cakes after it jump out of the molds themselves.

I like to bake Easter cakes in medium and small cupcake tins. Such Easter cakes do not need to be cut, children are pleased to receive their own Easter cake. Yes, and donate spring cupcake pure pleasure! I tried to bake Easter cakes on yolks according to this recipe both in silicone molds and in paper cups By the way, you don’t need to take out the cake from them and the cake does not get stale in it for a long time. I still prefer forms. big size also because Easter cakes are baked in them very quickly.

After the third rise, the dough is kneaded again and divided into pieces. It is convenient for me to immediately pinch off a piece of dough and form a ball out of it.

The balls are placed seam down in the cake molds.

Tall cylindrical molds are smeared with margarine, ghee or cooking oil and lined with oiled paper. These are circles of paper according to the diameter of your form and sides for the walls. For these sides it is very convenient to take the cake out of the mold. If the forms are ribbed, then they are simply smeared with margarine. The dough should take up a third of the mold.

The dough for Easter cake on the yolks in the forms is placed on the rise in a warm place. It takes approximately 1 hour for large forms. But you need to pay attention to the dough itself. Yeast and mold size play a big role. Therefore, the rise time may vary. The smallest cupcakes with a diameter of 7 cm are suitable for me in about 30 minutes.

Easter cakes are baked in a preheated oven at 180 degrees, the baking time depends on the size of the cake, so I do not indicate it. Small cakes in the form of cupcakes are baked very quickly.

I will reveal to you my little tricks when baking Easter cakes on yolks. On large cakes, it is better to put paper on top of the form. This is necessary so that the top does not burn, and the cake is well baked. This is a feature of the test great content muffins. It happens that the top of the cake is reddened, and the inside of the dough is moist. I even cover medium cupcakes when they are browned and bake for another 5-7 minutes under paper or foil.

The readiness of the cake is checked with a wooden stick or a toothpick. It must be dry.

Remove all forms first, let stand for a minute and only then remove.

The walls may sweat slightly, but when turned upside down, they dry out very quickly. If a large cake is turned over immediately, its bottom may sag. Hold big Easter cakes cylindrical shape better on the side, so as not to wrinkle the top of the head. This feature is due to the fact that the dough turns out to be airy and the crust of hot cakes is tender.

After a minute, my medium cakes are all turned over and I start decorating them with protein fudge while they are still hot.

Whipped egg white fudge is best cooked while the Easter cakes are baking, because it is better to grease them hot. So it dries quickly and does not stick.

Beat egg whites with sugar until sugar dissolves. Beat like meringue, to peaks. That is, when you lift whipped whites with a spoon, they keep their shape. Sugar can be replaced with powdered sugar.

You also need to decorate the cake right away, while on a hot cake protein glaze didn't start to dry out. Now in the trading network big choice various confectionery toppings and Easter decorations.

A next game I baked cakes silicone mold and paper cups. Everything baked perfectly! Just a little test was not enough. The two cupcakes were small but very tasty!

I always have such Easter cakes on yolks for Easter, look at the photo, aren't they handsome! Here, in addition to sprinkles, they are decorated with pieces of marmalade.

I hope my recipe for Easter cake on yolks will come in handy for preparing for a bright Easter!

Sincerely, Anyuta!

This recipe differs from other Easter cake recipes in a large number of yolks used to make dough. Due to this, ready Easter cakes on yolks they turn out bright, with a yellow crumb, airy and very rich. The dough does not go stale for a long time, so Easter cakes can be stored for a week or more, and they will remain as soft as after baking.

Easter cakes need to be prepared in advance, a few days before the onset Happy Holiday Easter. According to tradition, Easter cakes are baked on Thursday or Friday, freeing this day from all other matters. Peace and harmony should reign in the house, Easter dough does not tolerate noise, quarrels, haste and fuss. Stock up on everything you need, close windows and doors to keep the kitchen warm, and start preparing the dough.

For steam you will need:

Milk - 1.5 cups;

In a cube (pressed, "live") - 50 gr;

Sugar - 1.5 tbsp. l;

Flour - 6 tbsp. l. with a hill.

Prepare for the test:

- - 1.5 cups (for moderately sweet Easter cakes);

Flour - 4 cups;

Egg yolks - 8 pcs;

Butter of good quality - 300 gr;

Raisins - 1 cup;

Vanilla sugar - 2 sachets;

Lemon zest - 1 tbsp. l. (optional);

Salt - 0.5 tsp.

For decoration and egg white frosting:

Fresh egg white - from two eggs;

Powdered sugar - about a glass;

Lemon juice - 1 tsp;

- - a pinch;

Confectionery topping of different colors.

Easter cake on yolks recipe.

From this amount of products you will get 15 small Easter cakes. 400 ml condensed milk jars were used as molds for baking. Opara is made from a mixture of milk with yeast, flour and not a large number Sahara. Pour the yeast and sugar into a fairly large container.

Pour in the milk, which we preheated to a warm temperature.

Stir until the sugar dissolves and all the pieces of yeast dissolve in the milk. Then pour the sifted flour into the milk.

Beat the dough with a whisk until smooth. We have a lot of yeast, so air bubbles will immediately appear on the surface of the dough. We cover the dough, put it in a large bowl or in a bath with warm water.

After an hour or a little less, the dough will do just fine. The entire surface will become loose and into a hole.

By the time the dough is ready, all other products must be prepared with us. Rub the egg yolks with sugar until the color changes slightly (the mass will lighten slightly). We take out the oil in advance, cut small pieces and keep at room temperature. The steam is mixed with soft butter and yolks with sugar.

Add more flour (do not forget to sift it), about 3.5 cups, add vanilla sugar. Add along with sugar lemon peel if you like Easter cakes and another with a strong aroma.

First, all products are mixed in a bowl. Then we dump the dough on the table, pour flour and steamed raisins around the edges. Gradually take the flour with raisins from the edges, knead soft dough, not sticky, slightly elastic. It will turn out to be heavy due to the large amount of muffin, but then, during proofing, it will become very fluffy.

Transfer the kneaded dough back to the oiled bowl. Cover tightly with a lid or a thick terry towel and put back in the heat. The dough should fit well, this time it will stand for 2.5-3 hours. When the dough has increased in volume by 3-4 times, it can be laid out in molds.

If you use cans of condensed milk or peas, olives, etc., grease the walls and bottom with oil. Put a circle of baking paper on the bottom, sprinkle the walls with ground breadcrumbs or flour. We fill the forms by about a third of the volume or a little more. We rearrange the forms on a baking sheet or on a wire rack, cover with a towel. When the dough fills almost the entire volume, put the future Easter cakes in the oven. We turn it on in advance and let it heat up to 190-200 degrees.