Easter cake with raisins and nuts
149 240 минут 10 порции
Christ Is Risen! Truly He Is Risen! Happy Orthodox Easter to you, dear.
Ingredients for Easter cake with raisins and nuts
- Flour - 700 g
- Milk - 1.5 stack.
- Butter - 200 g
- Yeast - 50 g
- Salt - 1 tsp.
- Vanilla sugar - 1 tbsp
- Sugar - 1.5 stack.
- Chicken egg - 7 PCs
- Nuts - 100 g
- Raisins - 100 g
Step by step instruction of cooking Easter cake with raisins and nuts
Prepare sweet yeast sponge dough:
The dough is prepared in two stages - first the dough is prepared, then it knead the dough. Sponge dough is prepared when you need to put more muffin - butter, eggs, sugar for sweet bakery products.
In warm milk dissolve the yeast, tablespoon of sugar and about half the norm of flour.
*dough consistency should be as for pancakes.
The dough lightly sprinkle with flour and place in a warm place (I put in a slightly heated, warm oven) for 1 hour.
(dough is ready when it reaches maximum lift, then it starts to fall and on the surface appear wrinkles).
*coming up Opara
To prepare the pastry.
Melt the butter and cool.
Beat eggs, separate the whites from the yolks. Beat the yolks and mix with sugar. Beat the whites. In approaching the dough to enter the egg yolks with the sugar, butter, vanilla sugar, salt and beaten egg whites - mix well.
Gradually add the remaining flour and knead a soft elastic dough. Yeast dough likes to be kneaded well and long hands, try.
The ready dough put in a bowl, cover with a towel and put in warm place to rise (~ 1 hour).
While the dough is rising, wash the raisins, nuts grind.
Coming up the dough
In the dough to enter the raisins and nuts and good hybrids to the raisins and nuts are distributed evenly.
And remove again the dough in a warm place (~ 20 min.)
Decide for yourself: either you bake several small cakes, or 1 large.
Prepare form (form) for baking cakes:
on the bottom of the form to put oiled circle of parchment paper and wall grease with vegetable oil and sprinkle with flour or breadcrumbs.
Coming up the dough in prepared form, taking 12 of the form.
Let the dough rise again (~20 min) and grease the top of the cake with egg.
Bake cakes at a temperature of 180*C, depending on the size of the cake, 40-70 min. Below the top of the cake is not burnt, after he browned, it is necessary to cover it with a circle of foil. The willingness of cake check sticking in a thin wooden stick (toothpick, match): if the stick is dry, the cake is ready and if it is the dough, the raw cake.