Traditional Easter cake
The traditional Easter cake is prepared for quite a long time, but the result is definitely worth it: the pastries are airy, fragrant, unusually tasty. Do you want everything to be exactly like this? Try to get the highest quality ingredients: the freshest eggs, natural milk and cream, good wheat flour with a high protein content (at least 12%). And, of course, carefully follow all the instructions of our detailed recipe. It is important to remember that you should not rush into the preparation of Easter cake: this is the very case when haste can nullify all efforts.
Ingredients
Servings 10-12- dried cranberries or cherries - 120 g
- rum - 100 ml
- drinking water - 130 ml
- fresh yeast - 20 g (or 10 g dry)
- flour - 500 g + 2 tbsp. l. for rolling dried fruit
- milk - 100 ml
- butter - 100 g
- cream with a fat content of 33% -130 ml
- egg - 1 pc.
- yolks - 5 pcs.
- sugar - 150 g
- vanilla sugar - 1 tbsp. l.
- change - 1 h. l.
Cooking
Step 1
Prepare the dough ingredients. Wash dried cranberries or cherries and place in a bowl. Pour in 50 ml of rum and stir. Close the container and leave for 2-24 hours at room temperature.
Step 2
Prepare the dough for the cake dough. Pour warm water (36°C) into a bowl and dissolve the yeast in it. Add 100 g of sifted flour and mix. Cover with a towel and place in a warm place for 1 hour.
Step 3
Add 100 ml of warm milk and 100 g of sifted flour to the yeast dough. Mix thoroughly again. Cover with a towel and put in a warm place for another 1 hour. Melt butter and let cool.
Step 4
Sift the remaining flour on the table. Make a well in the top and pour in the melted butter and warm cream. Add whole egg, yolks, regular sugar and vanilla. Pour in the salt. Knead thoroughly to make an elastic dough that does not stick to your hands.
Step 5
Heat the oven to 190°C. Throw cranberries or cherries on a sieve, then roll in a small amount of flour. Mix the dough with the remaining rum and dough, knead thoroughly. Add dried fruits. Once again, knead the Easter cake dough well and let it rise in a warm place for two hours.
Step 6
Arrange the dough in the forms for Easter cake so that it occupies no more than half the volume. Leave on for 20-30 minutes. Bake for 45-60 minutes, depending on the size of the pan. Allow the cakes to cool slightly in the tin, then place on their side on a wire rack. Let cool completely. Decorate as desired.