Easter cake with baked milk. Recipe with step by step photos

To prepare these Easter cakes, eggs and butter must be at room temperature. Whisk butter and eggs. Dissolve the yeast in warm baked milk, then add sugar and a mixture of butter and eggs. Mix the mass, cover and leave in a warm place for 8-9 hours. After the time has passed, add the sifted flour, vanilla, salt and raisins. And we start kneading the dough. The dough is sticky and viscous, so to make it easier to knead, you can grease your hands with odorless vegetable oil.

Leave the dough for 2 hours in a warm place. The dough should double in size.

We fill paper forms with dough for 1/3 and again leave for proofing. The dough should rise to the very top.

We put the approached Easter cakes in a preheated oven at a temperature of 180 degrees for 25-30 minutes. Ready-made cakes will have a golden color on the top.

To prepare the glaze, beat the egg whites with salt until the mass doubles. Then gradually adding powdered sugar, beat the mass for 5 minutes. We cover the finished cakes with icing.

The most delicious Easter cakes are traditionally baked on sponge dough, with the addition of butter and milk. Butter dough, prepared strictly according to technology, turns out to be lush and soft, and does not get stale for a long time. Easter cakes come out lush, with beautiful even caps, they are moderately sweet and very fragrant, especially if baked milk is used instead of regular milk.

Ingredients

For 2 large Easter cakes of 500 g you will need:

• wheat flour - 500 g
• baked milk - 250 ml
• pressed yeast - 25 g
• butter - 100 g
• chicken eggs - 2 pcs.
• yolks - 1 pc.
• sugar - 150 g
• vanilla sugar - 1 tbsp. l.
• salt - 1 chip.
• raisins - 100 g
• icing and sugar sprinkles - for decoration

Cooking

1. For dough, we dilute pressed yeast in warm milk (temperature 30 degrees). Add vanilla sugar and 2 tbsp. l. sifted flour, mix and put in a warm place for 20 minutes, covering the bowl with dough with a waffle towel.

2. After 20 minutes, the dough should rise 2-3 times.

3. In a separate bowl for kneading dough, drive in 2 whole eggs and add 1 yolk.

4. Beat the eggs with a mixer, gradually add sugar and butter, melted in a water bath.

5. Add all the remaining flour, continuing to knead the dough with a mixer.

6. Pour in the dough and mix everything thoroughly with your hands.

7. Knead the dough for 10 minutes - it should be very sticky and moderately thick.

8. We shift the dough into a deep container, greased with vegetable oil, and put it in a warm place for 1 hour. When the dough is suitable, add steamed and well-squeezed raisins to it, knead again and set to rise again for 1 hour.

9. We lay out the dough in paper forms (or in iron ones, oiled), filling them 1/3.

10. We put the forms for proofing until the dough rises almost to the brim.

11. Bake in a preheated oven at 180-190 degrees. within 30 minutes. Readiness is checked with a wooden skewer.

12. When Easter is completely cool, cover the top with icing and decorate with sugar sprinkles.

Easter cake with baked milk is incredibly airy and fragrant.

Homemade Easter cakes stay soft and fresh for up to 1 week.

Note to the owner

1. Orthodox Christians are serious and reverent about baking Easter cake, so the ingredients for it are always selected the best. Some even make their own baked milk. The specificity of this culinary process is due to the presence of foam in a home-made dairy product. You should definitely get rid of them before making a batch. In hot dough, the foam will turn into a dense tourniquet. Such an unappetizing component is unpleasant to find in a festive delicacy.

2. Baked milk is not just pleasant, but just some kind of cozy, homely smell, like a grandmother in the village. Ginger aroma harmonizes with it no worse than vanilla, so the natural flavor that is indicated in the recipe can be replaced with ginger - the cake will turn out in the Scandinavian spirit. If you choose licorice, then it will remind you of British Easter pastries, it is very original - it's worth experimenting!

3. The hostess baked Easter cakes with both ordinary and baked milk. How to distinguish uncut products? At least sign ... There is another idea - to individualize them with the help of different toppings. For the first option, let's say, take blue-yellow-pink, and for the second - red-orange and purple.

4. Is it possible, when preparing Easter cake according to the above recipe, to use another melted product - butter? Yes, it is not forbidden. The dosage remains unchanged.

A beautiful, tasty and fragrant cake on baked milk with raisins will be an ideal decoration and treat on your holiday table. Baked milk gives a pleasant taste, color and aroma to baked goods. I already talked about how to cook baked milk in a slow cooker-pressure cooker, this is a simple process that everyone can handle. On the Internet, such a recipe is also found under the name - Alexandria Easter cake, but for me it is a simple Easter cake without a name. Also an important nuance is that the dough is kneaded on the yolks, and we will use the proteins to prepare the custard protein glaze to cover the Easter cake. Well, first things first.

Ingredients for making a delicious Easter cake:

• baked milk half a liter,
• dry yeast - 10 grams,
• granulated sugar - 1 cup,
• salt to taste
• butter - 200 grams,
• egg yolk (in my recipe, homemade eggs) - 6 pieces,
• raisins (pitted) - 100 grams,
• wheat flour - 1 kg. (+/-),
• Easter sprinkles.

To prepare the egg white frosting:

• egg white - 2 pieces,
• granulated sugar - 1 cup,
• lemon juice - 1/2 teaspoon.

Recipe for Easter cake on baked milk with raisins

First you need to warm up the milk. Then pour the yeast into a small bowl, add a teaspoon of sugar and pour everything over with milk. keep warm for fermentation.

Separate the whites from the yolks. Add granulated sugar and salt to the yolks and beat with a mixer until white.

Melt the butter or margarine, cool slightly and pour into the yolk mass in a thin stream, stirring constantly.

Then pour in warm baked milk. Mix all ingredients. Stir gently with a spoon or even your hand.

Pour the approached yeast into the total liquid mass. Stir gently.

Next, add part of the sifted flour and mix with the liquid base so that a sticky thin dough is obtained.

Sort and rinse the raisins in advance. fill it with warm water and leave for 15 minutes. Then drain and dry thoroughly with a paper towel.

Then add flour in parts and knead the dough, but it should not be too steep, but it should not stick to your hands either. Roll the dough into a ball, place in a bowl and sprinkle with flour. cover the cup with the dough with a napkin and leave the dough to rise in a warm place. I wrap the dough in a warm towel and put it closer to the radiator, and my mother puts it closer to the warm stove. I did not knead the dough, one rise is enough.

Then prepare the forms in which you will bake the Easter cakes, I used paper molds and one small cup, I smeared everything inside with vegetable oil. Fill the molds 1/3 full with dough, I still make small decorations from the dough on top.

There are a lot of recipes for cookies. Today I will talk about the royal cake. This cake differs from the usual one in ingredients. It contains both baked milk and ghee, and only yolks from eggs. It turns out a very tender and fragrant cake, let's try to cook together?

For cooking, we need ingredients for 3 Easter cakes with a diameter of about 15-18 cm:

• Sifted flour - 1 kg,
• Ghee - 180 g,
• Yolks - 7 pcs.,
• Baked milk - 500 ml,
• Sugar 350 g + 1 tbsp. vanilla sugar
• Fresh yeast - 30 g,
• Raisins - 200 g,
• White chocolate - 150 g

For decoration:

• Mastic - approximately 100 g (depending on the number of decorations, it may take more or less),
• Food colorings,
• confectionery sprinkles,
• Starch

In 250 ml of warm milk (about 40 degrees), mix 10 g of room temperature butter and half a glass of flour. Mix until smooth using a blender with a mixer nozzle.

In half a glass of warm milk, dissolve the yeast and a teaspoon of sugar.

We hang both mixtures and get a dough. We put in a warm place for 20 minutes. I put the bowl of dough in a bowl of warm water and cover with a towel.

Meanwhile, beat egg yolks with sugar until fluffy.

In the approached dough, mix the yolks whipped with sugar. Using the yolks alone gives the dough a golden color.

Add the remaining milk and butter, mix in the flour in the same way, with a mixer nozzle.

Let the dough rise in a warm place for 40 minutes, covered with a towel.

We tint the mastic in the desired colors, roll it out on starch and cut out flowers, petals, and butterflies can be cut out of the remaining colored pieces. If the mastic "spreads" and does not hold its shape, mix in a little starch (you need to mix in a pinch, until a more elastic consistency so that it holds its shape, but if you add too much at once, the mastic will start to crack).

Butterflies I give shape and dry leaning on a rolling pin.

Stir raisins into the risen dough.

We spread the dough on 1/3 in a metal form. From this amount of ingredients, I got three medium cakes with a diameter of 15 and 18 cm. We leave to approach in the forms for about 30 minutes, covered with a towel.

We bake in a preheated slow cooker at 160 C for about 30 minutes, ten minutes before the end, starting to check its readiness. We check the readiness with a skewer: if after piercing the cake there is no dough on it, the cake is ready. If the cake is not browned enough or damp, increase the time by 10 minutes.

My Easter cake was perfectly baked, rose so that its top was a little “glued” to the lid of the multicooker. Nothing wrong! It will close with white chocolate. As soon as the cake has cooled down, we will start decorating it. Melt white chocolate in any way convenient for you and apply on top. We decorate with our petal flowers, sprinkle with sprinkles.

From this volume, approximately 5-6 small Easter cakes are obtained.