Easter cake on the yolks
126 240 минут 16 порции
VERY TASTY, RECIPE!
Ingredients for Easter cake on the yolks
- Yeast - 12 g
- Flour - 180 g
- Sugar - 1 tbsp
- Milk - 200 ml
- Flour - 800 g
- Butter - 180 g
- Vegetable oil - 50 ml
- Semolina - 2 tbsp
- Yolk egg - 8 PCs
- Salt - 1 tsp.
- Raisins - 150 g
- Sugar - 270 g
- Milk - 100 ml
- Egg white - 3 PCs
- Sugar - 250 g
Step by step instruction of cooking Easter cake on the yolks
In warm milk (200g.) dilute dry yeast, add 1 tablespoon of sugar, mix thoroughly. Pour the mixture into 180 g sifted flour, stir well, the dough should be as for pancakes. Cover the dough with a towel or foil and put in warm place to rise for 30 minutes. During this time the dough should increase in 2-3 times. Knock down the dough and put in a warm place for another 30 minutes.
In the bowl for the dough sift flour 800 gr.
RUB egg yolks with sugar, vanilla and salt.
Thoroughly mix the dough and add to it the pounded yolks and stir.
Pour in the flour, the yeast mixture, add semolina, milk 100 ml., soft softened butter, and vegetable oil. It is kneaded. The dough should be soft and slightly sticky flour you may need more than ingredients, most importantly targeting the dough it should be soft. Knead it long and carefully and put into warm place to rise for 1-1.5 hours.
While the dough rises - wash raisins, dry on a hot pan. While the raisins will not be a little "plump". Send the raisins to cool.
The risen dough abenaim. Add the raisins and mix thoroughly.
Grease a bakeware with vegetable oil using a silicone brush
The finished dough divide into pieces, roll into balls and spread in prepared form. Form fill half.
Leave the mud pies in a warm place (most importantly, without drafts!) to rise for 20-30 minutes. The dough should increase in size in two or three times.
Preheat the oven to 180 C, put the cakes and waiting for about 20-40 minutes, depending on size.
Finished cakes cool.
Prepare the glaze for decoration.
Three egg whites, beat with a mixer with the salt, first on the lowest speed, when whites will become foam, gradually add the sugar (you can replace sugar with powdered then the glaze is smooth). Whisk to dissolve the sugar (I love that the sugar has not completely dissolved).
Decorate with the mixture on top of finished cakes, sprinkle nicely with sprinkles or decorate as we want.