Sweet pastry for cookies. Easter cake: recipes, secrets of a successful test

Sweet dough for Easter cakes is prepared very easily, but not quickly, as it requires two sets of 30-40 minutes for proofing and sometimes even more. We advise you to prepare the dough from fresh, pressed yeast: the muffin will turn out to be lush, fragrant and very delicate in taste. fresh yeast raise the dough almost twice as much as dry ones, so once you try to create pastries with a wet product, you will never return to yeast in bags. Wet yeast is stored on the refrigerator door at + 3 ... + 5 degrees. You can add dried fruits to the created dough: raisins, dried apricots, prunes, dried cranberries, candied fruits.

Ingredients

• 15 g wet yeast
• 3 glasses wheat flour premium
• 1 glass of milk
• 100 g granulated sugar
• 0.5 tsp topless salt
• 100 g butter
• 2 chicken yolks

Cooking

1. Wet yeast is mixed only in warm liquid, so warm the milk slightly in a water bath, in a saucepan or in a microwave and pour it into a bowl (we advise you to choose a very deep bowl, as the dough will strive to run over its edges!). Put the yeast in warm milk with a temperature not exceeding +35 ° C, add salt, sugar, mix the yeast thoroughly with a fork or whisk.

2. Add 1.5 cups of sifted flour, mix everything thoroughly again until the dough is similar in texture to pancake dough. Cover with a cotton towel and leave warm for 30 minutes.

3. During this time, the dough will increase by about 2-3 times and become very fluffy, airy.

4. Melt the butter, add the warm butter to the batter along with two egg yolks. Mix thoroughly so that the fat is distributed throughout the dough.

5. Pour 1 cup of wheat flour, knead a soft, plastic dough.

6. Leave again in a warm place, covered with a cotton towel, for 30-40 minutes.

Description: ... for Easter cakes, rolls, buns and pies. This dough is not well cooked. in the usual way, which allows products from it not to become stale for a long time, Easter cakes turn out to be airy, and not "heavy"! Bepa recipe with Djazzed Cook,

Ingredients for "Yeast dough (simply incomparable)"

Milk (2 cups) - 0.5 l
Chicken egg - 3 pcs
Sugar - 1.5 stack.
Margarine - 50 g
Butter - 50 g
Vegetable oil - 1/3-1/4 stack.
Yeast (Dry - 2 tsp with a slide) - 50 g
Salt - 1/4 tsp.
Flour (approximately, you need to focus on appearance test) - 7 stack.

Recipe "Yeast dough (simply incomparable)"

So, take the eggs and beat until a strong foam

Pour milk into a saucepan and heat until steam appears. Remove from heat and add a little milk to beaten eggs, mix well. After this manipulation, we send all the eggs into milk and put them back on the fire, literally for 1 minute, so that the mass warms up to 50-60 C, stirring constantly. Further, I quote the author: “Do not overheat, otherwise the eggs will boil and the dough will rise poorly, the pastry will turn out to be heavy, not airy. It is better to underheat than overheat the eggs! stop heating. This moment scares off many, but in fact there is nothing complicated and "terrible" here - the main thing is to be careful. But this heating procedure will allow you to get pastries that do not go stale for a very long time, your pastries will be fresh for a week." Remove from heat and add margarine, butter, half vegetable oil, vanillin, sugar and salt, mix until the butter and sugar dissolve. If the mass is not hot (we take a pen and try it)), add yeast (pre-soak dry in 2 tablespoons of milk), stir and add flour so much that the dough has the consistency of pancakes. If the yeast is good and you haven't overcooked the eggs or put the yeast in too hot a mass, then these wonderful bubbles will appear on the surface. Cover and put the whole thing for 2 hours in a warm place. This is our steam.

After 2 hours, we get just such a risen and bubble dough

Then add a little flour and knead a very soft, not tight dough. I quote Vera: “Knead the dough well, adding a little the remaining vegetable oil. When I knead the dough, I don’t add flour so that it doesn’t turn out cool. I add the next portion of butter only after the previous one has completely interfered with the dough.I pour a little oil - so it interferes more easily and the dough does not slip on the table.Gradual mixing of the oil will allow us to get a layered dough structure - if you pinch off a piece of crumb from the finished bun and pull it, then you will have a thin piece of dough in your hand.

If the dough is poorly kneaded, then the result will be just delicious rich pastries, and a well-kneaded dough will give a fibrous, layered dough structure, the holes will be oblong, stretched upwards. Knead for 10-15 minutes, the dough loves hands. The finished dough will be soft, homogeneous, slightly sticky, but not leaving marks on the hands. Flour for Easter cakes must be taken of the highest quality! The flour must be sifted 2-3 times so that the flour is enriched with oxygen. Since the flour is different everywhere, it is difficult to know the exact amount, you need to focus on the appearance of the dough. The dough should not be steep, and should not spread. It should be very soft, but not reach for your hands, then the baking turns out to be airy and not very dense. Somewhere I read that if you cut with a knife ready dough and there are no marks left on the knife, then there is enough flour in the dough. The dough should be soft, elastic and pliable.

I will give an approximate amount of flour for the corresponding amount of milk, but I repeat once again - be guided by the appearance of the dough!

2l. - 4600-4800g

1l. - 2200-2400g

0.5l. - 1100-1200g

0.25l. - 550-600g"
We put the dough in a warm place and during the rise we knead 2-3 times

If you want to get more rich pastries, then the recipe will be like this

0.5 l. milk,

1.5-2 cups of sugar

2 yolks,

75 g plums. oils,

75 g margarine,

1/3 cup (~80g.) rast. oils,

2.5-3 tsp dry yeast,

Vanillin, spices, raisins, candied fruits to your taste,

1/4 tsp salt.

Approximately 7 cups flour (based on the appearance of the dough)

For Easter cakes, the number of eggs must be doubled !!!

Before Easter, many housewives begin to look for recipes for Easter cake dough. Still, I want the pastries to be airy, tender and soft.

And the presence of raisins will give it sweetness and emphasize the taste of muffin. From the dough you can make Easter cakes, buns, pies, Easter wreaths.

We offer consider recipes for making dough for Easter cake - Alexandria, Vienna. Usually it is put at night, and in the morning baking is made from it.

Delicious sweet yeast dough

Quite tasty and tender butter dough for Easter cakes, which is made with yeast. It is suitable for baking in a bread maker or oven.

To make it airy, it must be left to stand overnight.

To begin with, it is worth preparing the necessary components in the right proportions:

Note! Many housewives recommend using kefir instead of milk. The dough made on its basis is very soft and does not get stale for a long time.

After necessary ingredients will be prepared, you can start cooking.

Everything should be done step by step:

1. First need to make a brew. It is made on the basis of a warm liquid; milk, kefir can be used as it.
2. pouring sugar (1 tablespoon), dry yeast and pour flour into milk.
3. mix mix with dry yeast to a uniform consistency.
4. We remove steam to stand for half an hour. During this time, the yeast will begin to play, and you can see the formation of a cap on the surface.
5. Into a cup break eggs, add sugar.
6. Creamy We use soft butter. It can be placed in the microwave for a few minutes. Then it can be shifted to eggs and sugar.
7. Further spread the dough, add some salt, add vanilla and mix. The mass should come out homogeneous without lumps.
8. Then sift the flour through a sieve directly into the liquid muffin with dough.
9. Begin mix with a spoon. When it becomes thick and kneading is difficult, put it on the table, add flour and begin to knead with your hands.
10. Knead it takes about 5-7 minutes, then it will turn out soft, tender, fluffy.
11. We shift dough in a cup and leave to infuse for 1-2 hours.

As the dough is completely ready, we begin to mix it with raisins. It must be distributed throughout the base. We use the prepared base for the preparation of Easter cakes.

The risen dough is laid out on special molds of a suitable size. From above, you can make a decoration from the leftover dough.

As soon as the dough rises in volume, put it in the oven or bread machine for baking. After it's baked culinary product, grease the top and decorate with sprinkles.

Delicate curd dough for Easter cake

Kulich, made on the basis of curd dough, will turn out tender, soft, when used, it just melts in your mouth. Yes, and it is quite easy to prepare.

If you want to surprise your loved ones with exquisite and delicious pastries, then be sure to make Easter cakes from cottage cheese dough for Easter.

First you need to prepare the necessary ingredients:

• 250 ml warm milk. This component can be replaced with kefir, but it is better to use milk.
• 10 grams of dry yeast. If you use raw, you will need a minimum of 25 grams.
• Butter - 100 grams.
• Egg yolks - 4 pieces.
• A glass of granulated sugar.
• 200 grams of cottage cheese.
• Flour. The dough will require 4 cups of flour, it will be approximately 700 grams.
• A glass of raisins, dried apricots.
• A pinch of vanilla sugar.

After the necessary components are prepared, you can start cooking.

This process goes like this:

1. Milk should be heated to a warm state. We dissolve dry yeast in it, add 1 teaspoon of granulated sugar and 2 teaspoons of flour. We mix everything well.
2. We remove steam in a warm place for 20 minutes. During this time, it will fit, a small cap will form on the surface.
3. Into a cup lay out the egg yolks, add granulated sugar, vanilla powder to them.
4. Creamy oil should be kept for a couple of minutes in microwave oven to make it soft.
5. We shift oil in a cup to the rest of the ingredients, mix well.
6. With help whisk or mixer, beat all the ingredients thoroughly until a homogeneous consistency is formed.
7. Connecting a mixture of butter, yolks and sugar with dough and stir well.
8. Cottage cheese should be rubbed through a sieve or blender. He must remind curd mass. We spread the cottage cheese in the base.
9. Raisin and pour boiling water over the dried apricots and leave to stand for about 10-15 minutes.
10. Posting dried fruits into the base, stir so that they are evenly distributed over it.
11. In parts add flour and start kneading. It is advisable to sift the flour through a sieve. As soon as the dough becomes thick, it can be removed from the cup and kneaded with your hands on the table.
12. Finished leave the dough to infuse for about two hours, it should increase several times.
13. Further you can put in the form, and leave it to fit again. After that, put in the oven and bake cakes.

The fastest and easiest recipe

If you want to cook Easter cakes quickly, but at the same time that they were tasty and tender, then you can use a quick recipe.

Simple and quick dough made from ingredients from the list:

• 600-700 grams of premium flour.
• Three eggs.
• Butter natural - 100 grams.
• 250 grams of granulated sugar.
• 50 grams of raw yeast.
• Salt at your discretion.
• Half a teaspoon of vanilla powder.

1. Milk it is necessary to warm up to a warm state, then put in it raw yeast. We leave to stand for a while so that foam appears.
2. Meanwhile into a large cup. Pour flour, add granulated sugar, salt.
3. Important! It is not necessary to melt the butter on fire, it can be put in the microwave for 1 minute. During this time, it will become soft or even liquid.
4. Adding oil to dry ingredients. Break in the eggs and stir with a whisk. Add the dough and knead the dough.
5. We leave Let the dough stand for about 2-3 hours for it to rise.
6. Then cut into small pieces and put into molds.
7. We insist another 30 minutes and send to the oven for baking. Grease the finished cakes immediately with fondant and sprinkle with multi-colored sprinkles.

Cooking Easter cakes an exciting activity. They can be made on custard, Alexandria, Vienna, butter, curd dough The main thing is to choose the best for yourself.

They always turn out delicious, tender and airy. And if you show imagination, you can decorate them with various dough patterns, anoint them with whipped sugar and squirrels and sprinkle with sprinkles of different colors.

Having got to the master class of English confectioners, I was simply fascinated by their creation. And so I decided to reproduce it in my kitchen. And, it seems to me, I succeeded.🙂 My step-by-step recipe with a photo will help you knead very tasty, sweet and fluffy butter yeast dough for Easter cakes and buns with milk and yolks according to an English recipe.

To start the dough we need:

• 30 grams of bakery pressed yeast;
• 1 st. a spoon ;
• 400 grams of sugar + 12 grams of vanilla sugar;
• 5 yolks +1 egg (large D-0, or D-B);
• ¼ tsp fine salt;
• 700 ml milk (38°C);
• 1.2 kg of wheat flour, premium or extra (it took me about 1.4 kg);
• 65 grams of butter 82%.

How to cook sweet yeast dough with milk and yolks

We start preparing the dough with preparatory work. That is, we separate the yolks, heat the milk and melt the butter. The next step is preparing the dough.

Beat sugar with vanilla, yolks and one egg until the whole mass is light, add invert syrup and keep on beating. The mass will become slightly denser and increase in volume, but not significantly.

In a tall and deep bowl, dissolve the yeast in warm milk. Then, add about 350-400 grams of sifted flour and mix.

We introduce the entire egg mass, continue to mix at medium speed. Next is the turn of the butter, which by this time should already have reached room temperature.

Continue kneading the dough with the rest of the flour. I needed a little more flour than the recipe says. It entirely depends on the quality of the flour used. The main thing is that the dough should be kneaded and, at the same time, slightly stick to the palms. We spread it out of the bowl on the work surface.

Check the dough for elasticity. As you can see in the photo, it is very loose and breaks when pulled up.

We begin to knead it in the working area. The dough, at the same time, sticks to the palms, but no more flour should be added. As you knead it, it will become elastic and will easily fall behind the palms.

15 minutes after kneading, the dough does not stick to the palms at all.

When checking for elasticity, it can be seen that it does not tear, which means that the batch is done correctly.

When cutting the dough, its texture should be smooth and uniform.

Lubricate the bottom of the bowl with oil and place our rich yeast dough in it. We tighten the film, send it to proofing for 40-60 minutes.

Easter cakes, and (Babka Knot). Details of the preparation of each baking will be issued as a separate step by step recipe with a photo, so you can bake everything yourself at home. 🙂

Aromas of freshly baked Easter cakes long before the holiday Christ's Resurrection attract customers to bakeries and bakery shops. But you can bake homemade Easter cakes yourself, spending a little money and time. We always want the cake to be sweet and rich, and the recipe is simple. Here is a recipe for a sweet cake on sour cream and butter, such a yeast dough for cakes can be kneaded on kefir, milk or whey. A large number of muffin in the recipe will do the trick, juicy wet cake you will definitely like it!

Kulich sweet simple yeast recipe

At the exit from the specified number of products, you will get about 5-6 small or 3-4 fairly large Easter cakes.

Required products for the test:

• 5 eggs
• 120 g butter (butter or margarine, spread),
• 150 g sour cream (fat),
• 50 g yeast (live pressed),
• 200 - 250 g sugar,
• 260 ml of kefir, whey or milk,
• 120g raisins,
• vanilla sugar, vanillin - to taste, but you can take 1-2 drops of fruit essence,
• 2.0 - 2.2 kg of flour.

For the fondant you will need:

• 2 squirrels,
• 150 - 200 g sugar. powder,
• a pinch of citric acid.

Easy cake recipe

Preparation of the dough consists of two stages - dough and kneading the whole dough.

For dough (do not be afraid of this word, everything is done simply) you need to pour yeast, half sugar into warm milk (kefir, whey), 2 handfuls of flour on top and set everything aside in a warm corner, covered with a towel, for at least 30 minutes.

Separately beat eggs and sugar, adding vanillin (essence). Melt butter with sour cream.

Knead the whole dough: pour the mixture of eggs with sugar into the dough, then the butter and sour cream mixture. Mix and add flour gradually. Then steamed and squeezed raisins are introduced. You need to knead with your hands, moistening them with vegetable oil.
The dough should rest for 1-2 hours and rise (increase in volume and rise). It needs to be lowered 2-3 times.

Baking cakes: grease the molds with melted margarine or sunflower oil, fill with dough for 1/3 of the volume, let it rise for 12-20 minutes. Bake until tender in a preheated oven for 35-40 minutes (depending on the size of the molds). If the top starts to burn, cover with foil. Readiness is checked with a wooden stick, if it comes out dry, without lumps of dough, then Easter cakes are ready.

How to decorate Easter cakes with fondant

Whisk cold whites with powder and citric acid. Cooled Easter cakes are smeared with fudge on top, sprinkled confectionery topping and decorated with ready-made sugar figurines.

Finished rich Easter cakes stored for several days and do not dry in paper or disposable bags, you can carefully cover them with a towel.

Recipe number 2

Easter cakes from Vienna test are obtained with a special taste and aroma, and the crumb has a high-quality fibrous texture. Very good cookies!

A bit about the Vienna test
Viennese dough for Easter cakes is very similar to Alexandria, but there is still a difference in the recipe and texture of the dough.
Yeast must be alive and fresh, from a manufacturer you have checked. I do not recommend using dry yeast in this recipe, but if you still use it, then you need to take 12-15 grams.
Easter cakes taste sweet, but everyone has different tastes, and if you like VERY sweet, then you can add a little sugar.

The weight raw dough around 1700
Output of ready Easter cakes: 6 pcs. - 250 grams and 1 pc. – 180 grams

Step by step video cooking recipe from Valentina:

Ingredients:

• Eggs - 3 pcs.
• Sugar - 250 g
• Butter - 150 g
• Live yeast - 30 g
• Milk - 250 ml
• Wheat flour - 750 g
• Salt - 0.5 tsp
• Vanilla sugar - 10 g
• Raisins ... candied fruits - 150 g (more can be)