Hello friends, today I want to cook a traditional, classic cake on yeast dough. It is suitable for those who love soaked and juicy Easter cakes. And I like this recipe because the crumb of the cake is very light, layered, airy, as if fluffy - it is very tender and slightly moist inside. It does not get stale for a long time and always turns out high and incredibly tasty.
It tastes very fragrant, moderately sweet, soft, melting, and the orange-cognac impregnation gives pleasant tart notes and incredibly enriches the overall taste of the cake.
Yeast dough is alive and feels our mood, tune in to the positive, be patient and you will definitely succeed!
Dough for Easter cake for 4 pcs.
Form dimensions 11 cm diameter, 9 cm height
Milk - 60 gr.
Turmeric - 1 gr.
Yeast - 9 gr.
Vanilla sugar - 5 gr.
Nutmeg - 1 gr.
Zest of 1 orange
Sugar - 80 gr.
Honey - 20 gr.
Egg - 100 gr. (2 pcs.)
Flour - 400 gr. (do not add all the flour at once, remember, it is better not to report a little than to shift and score the dough)
Yolks - 110 gr. (7 pcs.)
Salt - 3 gr.
Butter - 160 gr.
White raisins - 150 gr.
Dark raisins - 150 gr.
Dried cherry - 100 gr.
Flour - 30 gr.
Impregnation:
Water - 200 gr.
Sugar - 130 gr.
Juice of 1 orange
Cognac - 40 gr.
Decor:
Sugar fudge
Candied fruit
Pumpkin seeds
dried cherry
golden dye
Walnut
IMPORTANT POINTS:
1. To get a good structure, porosity and volume, I recommend using good quality flour (Nordic, Manitoba, French Extra, Makfa Extra, Ryazanochka)
2. Yeast try to take a new bag if you want to replace dry yeast with fresh. Take fresh three times more than in the recipe. During the shooting of the recipe, I used Saf-moment yeast for baking, and before that I baked on Dr. Oetker. (You may find this information helpful)
3. The consistency of the dough should be slightly sticky, very soft and slightly spread on the table. (This is a big and common mistake many people make, adding flour will compact the dough and affect the final result)
4. It is very important not to fill the dough with flour during the kneading, if you are preparing the cake dough for the first time, always add flour in small parts and let it stick a little to your hands rather than be dense and tight. Tight dough does not rise well, and in the finished cake the crumb will be dense and clogged.
5. The dough requires a long kneading, at least 15-20 minutes. This dough gets better from long kneading.
6. During the laying of butter and kneading, the dough becomes sticky and wet, but you do not need to add flour, this will tighten the dough. Keep kneading and it will continue to improve, becoming smoother and more elastic.
7. Proofing in molds can last from 1 hour to 3.5 hours. DON'T WORRY, this is a rich pastry and IT IS READY SLOWER than usual. So it has a high fat content. Unseasoned proofing will give the Easter cake an insufficient volume and an undeveloped, “heavy” crumb. The final proofing time will depend on the quality of the flour and the buoyancy of the yeast, the temperature of the dough and the ambient temperature, and the consistency of the dough.
8. If you cover Easter cakes with cling film during proofing, be sure to leave holes for air exchange. So the yeast will work more intensively.
9. Want to speed up the proofing process? If you are proofing in the oven. Place a bowl of very warm water on the bottom of the oven, then place a baking sheet in the center of the oven and close the door.
10. I proof in the oven with the light on. The incandescent light bulb keeps the temperature in the oven at the optimum temperature of about 30 ° C
11. How do you know when it's time to bake? Gently press the dough: it should be soft and airy, but at the same time, the indentation from pressing slowly levels out. If you press down on the dough and feel firm, it's too early to bake.
12. Yeast dough is not just a recipe where I weighed everything in grams and everything worked out. Many factors contribute to a successful end result. Starting from the quality and humidity of flour, room temperature, intensity and duration of kneading, proofing and baking mode, and many others. If you have little experience with dough, but you want to cook Easter cake, I want to recommend you another of my videos about yeast dough. • Узнайте секреты дрожже... . I hope it will be useful to you.
I filmed this recipe because I myself really like the texture of the crumb, I like that it turns out to be very soft and tender. But if something in this recipe does not suit you or you are in doubt, then it is better to use other recipes. If you have any questions, write me in the comments and I will try to help you.
Cook with pleasure!
✅ Icing for Easter cake. Does not crumble when cutting, does not stick or crack • Глазурь для кулича. Н...
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