It is best to knead the dough for Easter cakes with yeast, pressed or dry. If possible, use fresh yeast, because it more easily and quickly promotes the rise of the flour mass, which is quite heavy because of the abundance of ingredients (Easter baking is very high in calories). The yeast should not have an off smell or color. Test it before use on a sourdough. If a foamy cap appears on it after 20-30 minutes, the yeast is good. If there is no cap, it is better to throw it out and use another. Dry yeast is tested the same way. Do not neglect this advice, so you do not have to regret spoiled products.
The Five Most Commonly Used Ingredients in Easter Cake Dough Recipes:
Our grandmothers believed that you should start the dough for Easter cake (a recipe most often baked in the oven) only in a good mood. This claim is unproven, but it is rare for a person to make anything worthwhile in a bad frame of mind. Also, you should not clatter pots in the kitchen, play loud music, stomp around or slam doors — dough for Easter cakes and paskas is tender and delicate, and does not like noise or harsh sounds. Your hands should be clean and dry. And so the dough does not stick to them, grease them with vegetable oil.
The longer and harder you knead the dough for Easter cakes, the airier they will be in the end. After the first kneading, the container of flour mass is placed in a warm spot with no drafts. Cover the top with a towel and give it an hour to an hour and a half. If the yeast is good, the mass will rise even sooner. Sifted flour is added to it and it is kneaded again for about half an hour. A second rise and a third kneading. The last time, the dough for the cakes should rise already in special molds. When this happens, the surface of the cakes is brushed with yolk. Fill the molds to 75% of their volume.
The Five Most Filling Easter Cake Dough Recipes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Easter cake dough with dry yeast | 4 hours | 311 | +61 |
| Viennese dough for Easter cakes | 14 h 25 min | 309 | +55 |
| Alexandrian dough with milk | 15 hours | 305 | +17 |
| Alexandrian dough for Easter cakes | 12 hours | 305 | +134 |
| Alexandrovskoe dough for Easter cake | 8 h 45 min | 302 | +23 |
Keep in mind that:
- Easter cake dough should be soft and elastic in consistency, but not runny
- if you place a heatproof container of water on the bottom of the oven, the cake will turn out juicier
- to keep the cake from burning on top, cover it with baking paper