English
Deutsch
español
français
italiano
-
Newest
Beef with tomato paste
Chicken fillet with vegetables in a creamy sauce
Baked Potatoes with Chicken
Cod steak
Puff pastry with your own hands
Pork chops in curry
Easter cake dough in the oven
The dough for Easter cake in the oven is prepared in different ways, but you really want to find your own recipe that will be tasty and proven. On the eve of Easter holidays, many housewives ask themselves the question of making delicious pastries. Those who cook pastries from year to year know the recipe for Easter cake dough in the oven by heart. The main thing in Easter cake is the base, i.e. the dough. You can already add dried fruits, candied fruits and chocolate to taste, inventing another culinary masterpiece.
How to cook Easter cake dough in the oven
Step 1
Prepare the dough. In a bowl, combine 100 ml of milk, yeast and 1 tbsp of sugar. Stir and let stand for 15 minutes. Pour the remaining milk into a large bowl, add 200 g of flour, add the yeast mixture and stir. Let stand for 40 minutes. Beat the yolks with sugar using a mixer until white. Add the mixture to the dough. Melt the butter in the microwave or in a water bath. Add the vegetable and butter, as well as vanilla sugar, to the bowl with the dough and stir. Add the remaining flour and stir. Let the dough stand for 60 minutes, covered with a towel. Knead the dough a little and leave for another 60 minutes.
Step 2
Bake the Easter cake. Preheat the oven to 180 degrees. Grease the baking pans with vegetable oil. Fill with dough to 1/3 of the volume. Let stand for 15 minutes so that the dough rises. Bake the Easter cakes for 30-45 minutes. Remove the finished Easter cakes from the oven and let them cool.
Easter cake dough in the oven - FAQ About Ingredients, Baking Time and Storage
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Chevapchichi in bell pepper and tomato sauce
Cevapcici is a popular Balkan dish, which is small sausages made of minced meat with onions and spices. This dish can be seen in countries such as Serbia, Montenegro, and Croatia. The minced meat for cevapcici is traditionally beef, less often lamb a
Khinkal in Dagestan style
Khinkal is a traditional Caucasian dish. It is often confused with such a famous Georgian dish as khinkali. And, although the set of products in both dishes is quite similar, they are nevertheless different. Traditionally, khinkal is prepared on the
Lazy lavash lasagna
If you want to make lasagna but are afraid of working with sheets of dough, there is an alternative recipe - lazy lavash lasagna. The ingredients are almost the same as the original recipe. The main difference is the use of lavash instead of lasagna
Azu in Tatar style
Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.
Salad "Tbilisi"
Tbilisi salad is a popular Georgian salad with beef, red beans, sweet peppers, cilantro and walnuts. It is distinguished by its fresh spicy taste, because chili peppers, garlic and khmeli-suneli spices are added to it. The salad is traditionally dres