Composition / ingredients
Step-by-step cooking
Step 1:
How to bake a moist very soft Easter cake dough for the night? sift flour. Take cold milk or room. temp. , just not warm. Cold eggs need 250 gr. - this is 5 pcs. Yeast is dry, instant, which is added directly to the dough. Do not spare salt. As a filling - homemade candied fruits, I did it myself. The recipe was already there. I'll leave a link in the comments. The butter is cold. Spices - optional, I have: cinnamon, cardamom and nutmeg
Step 2:
Mix all the ingredients except candied fruits and butter and knead the dough for 5-7 minutes at minimum speed. This can be done both with a dough mixer and with your hands. It will be a little runny and, if I may say so, a little rubbery. Flour may leave more or less, focus on the consistency of the dough.
Step 3:
Then add cold butter in small cubes with an interval of 15-20 seconds. It may take about 10 minutes. And continue to knead the dough further. It will change, it becomes elastic and you will notice how it will begin to move away from the walls of the bowl in some places.
Step 4:
Transfer to a container greased with vegetable oil and remove to a warm place for the approach. The dough should double in size. It took me 2 hours.
Step 5:
After this time, knead the dough... If it sticks to your hands, lubricate with vegetable oil.
Step 6:
Oooooh how I love this process... the dough is all permeated with air bubbles...
Step 7:
Wrap it well with cling film and put it in the refrigerator overnight. In general, it is possible from 4 hours to 3 days.
Step 8:
As a filling, I will use homemade candied orange, which I made myself. The recipe was already there. I'll leave a link in the comments. So juicy, bright, sunny and festive!
Step 9:
I will bake in paper forms. Height 9 cm, width 11.
Step 10:
My dough spent 12 hours in the refrigerator. I'm kneading, if it sticks to your hands, lubricate with vegetable oil.
Step 11:
Add candied fruits, mix. You can, of course, do it on the table, but it's easier this way;)
Step 12:
Divide into 4 equal parts, each 280 g., the forms need to be filled in 1/3 and put away for proofing in a warm place.
Step 13:
It took me 2 hours. The dough should double in size. And send it to a preheated oven to 180 degrees, bake until ready. Focus on your oven.
Step 14:
I baked mine for 25 minutes, then covered it with foil so that the top wouldn't burn and baked for another 15. Allow to cool completely on the grill. Store it best in paper molds, so they will stay soft and fresh longer.
Step 15:
Beautiful, rosy... the dough is well baked, has risen ...
Step 16:
Tender, airy, fragrant, rich and just very tasty.
Step 17:
Traditionally cover with protein glaze, I have a Swiss meringue of 2 proteins. There are a lot of recipes on the Internet, I will not talk about it.
Step 18:
And sugar sprinkles. In short, everything is the old-fashioned way;) Sweet, tender, rich, smell of spices and oranges. Very tasty! I hope you like the recipe and it will be useful! I wish you all the best and good!!!
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
The liquid in which yeast is bred should be pleasant to the touch, no higher than 40 degrees. Why is this important? In a warm environment, yeast is well activated, in a hot one it will die, and in a cold one it simply will not work. To avoid unpleasant surprises, check the yeast before mixing with the rest of the ingredients. Pour a little warm milk into a bowl, stir in the yeast. Cover the bowl with a kitchen towel and put it in a warm place without drafts for 10-15 minutes. During this time, a foam yeast cap should appear on the surface of the sponge. If this did not happen, then the fermentation process has not started (the yeast is overdue or spoiled). In this case, it is worth taking other yeast, otherwise baking will not work.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla - 288 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Candied fruits - 216 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
