Easter cakes made from rich yeast dough with baking powder
Источник фото: https://ru.123rf.com/profile_fuzullhanum
The richer the dough, the harder the yeast has to work.
To make it easier to lift heavy baked goods, the dough is mixed with milk separately, and the flour is mixed with baking powder before adding to the dough. If yeast and baking powder are placed correctly in the dough, they will enhance each other’s effect.
Ингредиенты
For the dough:
Milk (warm) – 180 ml
Sugar – 20 g
Flour – 100 g (2/3 cup with a capacity of 250 ml)
Raw pressed yeast – 10 g
For the test:
Butter (softened) – 80 g
Eggs – 2 pcs.
Yolk – 1 pc.
Sugar – 120 g
Flour – 400 g (2+1/3 cups with a capacity of 250 ml)
Baking powder – 10 g
Dried fruits (optional raisins, dried apricots, figs, dates, etc., a mixture can be used) – 150 g
Vanilla sugar – 15 g
Additionally:
Sunflower oil - for lubricating surfaces
Рецепт
1. Prepare the products. From dried fruits, we chose dried apricots and raisins. Eggs and butter should be at room temperature - remove them from the cold in advance. Heat the milk slightly (up to 40 degrees, not higher).
2. If necessary, wash dried fruits and pour boiling water over them.
3. Make a dough in a bowl - combine sugar, yeast, warm milk, and sifted flour. Stir, cover with film and place in a warm place for 15 minutes.
4. Sift the flour for the dough. Add baking powder. Mix.
5. Combine eggs (room temperature) with sugar and vanilla sugar in a wide bowl.
6. Beat until light.
7. Pour in the dough. Mix. Add half the flour. Mix.
8. Add softened butter piece by piece. After each addition, stir until the oil is completely incorporated.
9. Add flour. Mix.
10. Knead the dough until smooth and homogeneous, leave for two hours in a warm place under the film.
11. Place dried fruits on a napkin and blot. Then, if necessary, cut it so that all the pieces are approximately the same size.
The dough came out well. We put it on the table and stretch it into an oblong layer.
12. Lay out the dried fruits, moving away from the edge.
13. We bend two opposite sides to the center. We connect the edges in the middle and press down slightly.
14. Fold the remaining two sides up. We also press the seam towards the middle of the dough, sealing the dried fruits inside the dough.
15. We repeat this procedure several times - knead the dough, wrapping it from the edges to the middle, slightly pressing it and stretching it along the table from the center to the edge.
16. Cut into 4 sectors. Grease the Easter cake molds with oil (the average diameter of the mold is 11 cm, and the height is 8 cm).
17. We pull the sections of each sector towards each other (towards the corner), and then connect them - the result is a ball of dough.
18. Turn on the oven to warm up to 40 degrees. Place the dough balls into the molds. Cover with a towel.
19. Place in a warm place for 1 hour (in an oven preheated to 40 degrees with the top heating element turned off).
20. Take out the towel, increase the oven temperature to 170 degrees, set the baking mode to “top-bottom”.
21. After 35 minutes of baking, take the cakes out to cool in the molds.
22. Easter cakes made from rich yeast dough with the addition of baking powder are ready. Happy Easter!
And Bon Appetit!