Air Easter recipe on egg yolks. Grandma's Easter cake on yolks
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Recipe Rating:5 out of 5
Light and porous, tender and soft, airy and resilient, with a very tasty, slightly moist crumb. All these epithets refer to Easter cake cooked on yolks.
Exists great amount recipes for Easter cakes, each of them deserves attention. I suggest you give this one a try, I love it! The process of preparing Easter cake takes a lot of time, which is spent mainly on proofing the dough, which by itself does not require your work, but makes it possible to get exactly the structure of the dough for which we love yeast baking. Thanks to a large number yolks and muffin Easter cakes are incredibly fragrant and tasty. Cook with pleasure! All the best to you!
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I'm preparing the steam. Grind the yeast into warm (36-37 degrees) milk, add 100g. flour, mix until smooth. Cover the bowl with the dough with cling film or a towel, put in a warm place for 30 minutes. Opara is ready if she rose with a hat and began to fall down.
Beat the yolks, sugar and salt until white.
We combine the finished dough with the yolk mass, mix.
In small portions we introduce 300g. sifted flour, mix until smooth. We put in a warm place for an hour.
In a well-increased dough, add lemon peel, vanilla extract and cognac, mix.
We introduce parts of 400gr. sifted flour, stir.
Pour the remaining flour on the table, transfer the dough onto it, in small portions Add the cooled melted butter to the center of the dough, mix well. Knead the dough for 20-30 minutes, it should become elastic, uniform and not stick to your hands. The better you knead the dough, the tastier and more porous the cake will turn out. If you have a food processor, then kneading the dough in it is much more convenient and easier.
Raisins must first be poured for 15 minutes hot water, then drain it, squeeze out excess moisture, combine with candied fruits (I have dried cranberries). Roll in 1-1.5 tablespoons of flour, add the mixture to the dough, mix well until combined.
Grease a large bowl lightly vegetable oil, transfer the dough into it, cover with cling film or a towel, put in a warm place for 1-1.5 hours for proofing, the dough should increase in volume by 2-2.5 times.
We lay the bottom and sides of the cake molds with baking paper, lightly greased with vegetable oil. We fill the forms for 1/3 of the volume, put in a warm place for 20-30 minutes. During this time, the dough should double in size and fill the form by 2/3.
Gently grease the tops of the Easter cakes with yolk diluted milk or water. We put a baking sheet with Easter cakes in an oven preheated to 180 degrees, bake for 30-50 minutes, depending on the size of the Easter cake, check the readiness for a dry splinter. If the cakes are not ready yet, and the top has already begun to darken, cover it with foil and bake further.
We turn the finished Easter cakes on their side, carefully take them out and put them on their side to cool, periodically turning to the other side. Especially it concerns large Easter cakes.
Cooking icing for cookies. To do this, you need 2 egg whites, 1 cup powdered sugar, 1 tablespoon lemon juice. Beat the whites, gradually adding powdered sugar, at the end pour in lemon juice.
There is an opinion that icing should be applied to Easter cakes while they are still hot, but here's the dilemma, hot Easter cakes can be deformed. That's why I put icing on warm cakes. In order for the icing to lay evenly and beautifully, I turn them upside down vertically and dip them into the icing, let it drain and only then turn it back.
Decorate cookies as you wish. I colored the frosting food coloring and drew a picture.
Delicious, lush Easter cakes ready. Enjoy your meal!
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).
Melted butter cool and refrigerate.
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. The yeast should foam up 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, therefore, when kneading, in small portions, add the sifted flour and periodically grease the dough and hands, alternately, with vegetable and melted butter.
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 must be kneaded by putting a hand clenched into a fist into it 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 of the powdered sugar and mix with a fork.
Squeeze in about 1 tablespoon of lemon juice and stir.
Gradually adding powdered sugar, prepare the glaze of the desired density (you may need more powdered sugar than indicated in the recipe).
is coming Happy Easter- Resurrection of Christ. By tradition, on the eve of this holiday, I bake Easter cakes. Our website already has recipes and. I offer another option - Easter cake on egg yolks.
Ingredients for 4 Easter cakes and 2 small Easter cakes:
for the test:
- wheat flour - 1 kg;
- yolks - 10 pieces;
- dry yeast - 12 g (1 sachet) or pressed - 50 g;
- vanilla sugar - 15 g (1 sachet);
- granulated sugar- 1 glass;
- milk - 1 glass;
- butter- 200 g;
- salt - 0.5 teaspoon;
- raisins - 100 g;
for glaze:
- protein - 2 pieces;
- granulated sugar - 1 glass;
- confectionery topping.
Make a dough. Warm up milk. Combine in a bowl warm milk and 2 tablespoons of granulated sugar. Then add yeast and 1 cup flour. Put the dough in a warm place for 3-4 hours.
Dough for Easter cakes Prepare the dough. All ingredients must be room temperature. Separate the yolks from the whites. Leave 2 proteins for glaze, and transfer the rest to a jar, close the lid and put in the refrigerator. Later, it will be possible to cook from proteins, protein omelet or cream cake.
Soak raisins in boiling water until plump. Then drain the water and squeeze the raisins well, mix them with 2-3 tablespoons of flour so that all the moisture is gone.
Add the yolks, salt, vanilla sugar, the remaining granulated sugar to the dough, mix. You can increase the sugar to 1.5 cups if you like it sweeter. Then add softened butter and knead. Add pre-sifted flour and knead the dough again. Stir in the raisins.
Knead until the raisins are evenly distributed over the dough. Cover the dough with a towel, put in a warm place for 2 hours.
Considering that the dough should rise, transfer it to a large bowl The dough should more than double in size.
See how the dough has risen From the proposed amount of products, 2 kg of dough comes out.
For the first time I baked Easter cakes in special paper forms. It turned out to be very comfortable and beautiful. No need to specially select a form, which is then oiled, lined with parchment. If you don't have these forms, check out mine. previous recipes Easter cakes, links to which are given at the beginning of this note. There I tell you what you can bake cakes in.
Grease your hands with vegetable oil, spread the dough into molds so that they are 1/3 filled or a little more.
When laying out the test in forms, it will go down again Do not try to fill the form in half in case of excess test. It is better to make small cakes.
Cover the molds with a towel and let the dough rise again.
Let the dough rest in the molds and rise. It's time to bake. bake Easter cakes in an oven preheated to 180 degrees for about 40-50 minutes.
Now you need to cool the cakes and decorate Prepare frosting. Beat egg whites until fluffy, stable foam, gradually add granulated sugar and beat until sugar is completely dissolved.
Coat the cooled cakes with icing on top and decorate with confectionery sprinkles. You can do it easier and sprinkle Easter cakes with powdered sugar.
The weight of one standard finished Easter cake is 450 g.
Hope it's final.
Life does not give us so many attempts to try out or edit the Easter cake recipe - only once a year you can try to correct the shortcomings in the recipe. To do this, you need to try to remember the mistakes and blunders of extreme baking and try to correct them in the next one.
"BLUE (blue) COLOR - a decoction of BLUEBERRY berries (boil frozen blueberries for 1 or 2 minutes. Filter through a metal sieve (immediately, as they boil). Cool to room temperature. Put washed (first in cold, and then in warm ) eggs in water and boil for 15-20 minutes.The color intensity depends on the concentration - the number of berries per volume of water.
To get a BLUE color - you should take 150 g of blueberries (1/2 pack of frozen blueberries 300g) in 2 liters of cold water.
To obtain Blue color-should take 300g of blueberries (1 pack of frozen blueberries 300g) in 2 liters of cold water.
To obtain Purple or DARK BLUE - blueberries should be taken as for blue or a little more, but let it brew for several hours, it is better to leave the broth overnight and then filter it before boiling eggs in this broth.
What came out of the blueberry venture?
It turned out a slight nervous breakdown)))) Why? but because blueberries are a very tricky berry: if you slightly under- or overexpose the eggs in the solution, the output is not blue, not blue, not purple ....
"Afro-eggs" - my Dasha's girlfriend called them so tolerantly))))
If you put together the eggs that I painted with blueberries, you get the impression that this is a bunch of very beautiful, dark gray, almost black pebbles.
But I liked it)))
The result - the quality of the painting is 5 plus, and the color ..... The color needs to be improved, which I will do in the coming blueberry season.
Cooled eggs must be lubricated with vegetable oil - the color becomes deeper and more interesting, and a pleasant sheen appears.
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