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I love Easter cake very much.
Over the years, I have tried all sorts of Easter cake recipes and improvised with different ingredients. But as delicious as the variety they give me, I love the classic Easter cake with raisins and lemon peel. Kozunak, whose crust is crispy, its core is soft and the raisins have a rum aroma.
This year I decided to share with you my favorite and tried recipe for Easter cake. It is not difficult to implement, you just need to follow the steps and take the time.
I hope you find the video useful and try the recipe, and also share the result as a comment. 😊
Enjoy! Enjoy kneading!
I'm Laura. Have a nice trip! 😊
The recipe for Easter cake
Necessary products
500 g flour + for kneading (13 g protein per 100 g)
3 eggs at room temperature
200 ml of warmed milk
120 g raisins (soaked in 50 ml rum and 50 ml Marsala)
125 g soft butter
½ cube of live yeast (1 sachet dry)
160 g of sugar
2-3 tbsp. oil
2 lemons
3 g of salt
vanilla
thin beans
Method of preparation:
1. Crush the cube of yeast and sprinkle with 1-2 tsp. sugar from the total amount. Add half of the milk and sprinkle with a little flour. Let it simmer.
2. Sift the flour into a bowl. Stir in the salt.
3. Beat two whole eggs and one yolk (set aside the egg white) with the sugar, pour the remaining milk, add lemon peel, vanilla, a little raisin liquid and tonka bean or other flavor if desired.
4. Form a well in the flour bowl. Pour the yeast with the milk, add the eggs and the flavors and knead a soft dough.
5. Transfer to a plate and gradually add oil to which a little oil has been added.
6. Knead for at least 15-20 minutes to absorb the fat and stretch or hit the hob.
7. Transfer the smooth and soft dough to a bowl greased with oil. Cover with cling film, which is also coated with oil. Keep warm in a switched off oven. If you want to speed up the process, turn on the oven at 35 degrees without a fan and put the dough inside. When you increase its volume at least twice it is ready.
8. Then you can form Easter cakes, rolls or a roll from the risen dough.
9. Divide the dough into three equal parts. Thin them slightly and sprinkle with raisins. Wrap them so that the raisins are not exposed. Twist the wicks and braid them.
10. Wrap them in a circle and place the dough in a cake tin with a removable bottom (tray) covered with baking paper (bottom and walls). Cover with a towel and put back in the turned off oven to increase its volume at least twice.
11. Then spread with whipped egg whites and sprinkle generously with sugar.
12. Bake in a preheated 180 degree oven with the fan on for about 25 minutes *. If it turns a lot red during baking, reduce it by 20 degrees and put aluminum foil so that it does not burn.
13. Remove from the oven, allow to cool slightly and release from the pan. Put on a wire rack to cool completely.
* Baking time depends a lot on the oven and the shape in which the Easter cake is baked.
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Contents:
00:00 Home
00:26 Vivaldi
01:17 start of the tour
01:48 ХлябиSoul
03:41 ХлеБар
05:13 Craftsman's bread
06:51 Recipe for Easter cake
21:13 The Easter cake is ready
21:54 Final
#easter #easterbread