Custard Easter Cake

Earlier we prepared a delicious Easter cake using custard dough that our readers enjoy. Today we offer an alternative – a challenging but incredibly tender and long-lasting custard cake. It has a distinctive feature in the kneading of the dough. The fact is that part of the flour is brewed separately with hot milk, and this is what ensures such wonderful taste qualities in the baked goods.Output

: 7 cakes (4 cakes with a diameter of 9 centimeters and 3 cakes with a diameter of 11 centimeters.Preparation time

: 6-8 hours (depends on the quality of yeast and flour).Calories

: 319 kcal per 100 grams of the dish.Cuisine

: Russian.Ingredients

warm milk – 300 ml;

• snow-white flour of the highest grade – 800 g;
• vanillin – 1 pack;
• dry yeast – 15 g;
• eggs category С 1 – 5 pcs;
• fine salt – 1/2 tsp;
• white sugar – 200 g;
• turmeric – 1/2 tsp;
• butter 82% – 200 g;
• candied fruits (optional) – 100 g;
• raisins (optional) – 50 g;
• odorless vegetable oil – 50 ml.
• Preparation

1. Prepare the ingredients. Instead of dry yeast, fresh pressed yeast can be used. You will need three times more, that is, 45 grams. Melt the butter in advance so it cools down by the time of use. You can skip the turmeric, but it gives a beautiful yellow hue to the baked goods. All flour must be sifted.

2. If desired, prepare any filler, for example, candied fruits – 100 grams and raisins – 50 grams.

3. In a small bowl, combine 100 milliliters of milk, 1/2 teaspoon of sugar, all the yeast, and 100 grams of flour.

4. Mix the ingredients and place them in a warm place for 20 minutes to rise.

5. During this time, prepare the custard base. Heat (but do not boil) 200 milliliters of milk until white steam appears. Dissolve the vanillin in it and remove the saucepan from the heat.

6. Immediately add 150 grams of flour and quickly mix so that it all brews. Allow the mixture to cool to a warm state.

7. By that time, the dough will rise.

8. In a spacious bowl, where the entire kneading will take place, transfer the warm custard base and the yeast mixture.

9. Stir them until creamy consistency.

10. Cover the container with film and leave it for 1-1.5 hours to rise.

11. Separate the eggs into whites and yolks.

12. Add all the sugar and turmeric to the yolks.

13. Beat them with a mixer until the volume increases.

14. After the specified time, the dough will rise significantly.

15. Transfer the whipped yolks into it and mix.

16. Add 150 grams of flour to this mixture.

17. Mix the sticky dough. Cover it with film and place it in a warm place for 1.5-2.5 hours to continue the fermentation process.

18. Meanwhile, you can rinse the raisins with boiling water, wash them and dry them on paper towels.

19. And now, we come to the final stage of preparing the dough. After the next rise, add melted and cooled butter to it.

20. Mix everything with a spatula or wooden spoon.

21. Thicken the mixture with 200 grams of flour.

22. Knead it into the dough.

23. Beat the egg whites with salt until stable foam forms.

24. Transfer the fluffy mixture to the general bowl.

25. Combine everything until homogeneous.

26. As soon as the egg whites are fully incorporated into the dough, add another 200 grams of flour and mix again.

27. Finally, it remains to pour in the vegetable oil.

28. After achieving a smooth consistency, add the candied fruits and raisins. Distribute them evenly in the dough.

29. Now you can immediately fill the molds that have been pre-greased with vegetable oil. Tear off pieces of dough by hand, round them, and place them at the bottom. The volume of the dough should slightly not reach the middle of the mold.

30. Place the baking sheet with the preparations in the oven. Set the temperature to 35-40 degrees and leave the cakes to proof. Since the dough is very rich, this may take up to two hours.

30. Поместить противень с заготовками в духовку. Установить температуру 35-40 градусов и оставить куличи на расстойку. Так как тесто очень сдобное, на это может потребоваться до двух часов времени.

31. Bake the custard Easter cakes at 180 degrees for 15 minutes. During this time they will turn golden brown. Then reduce the temperature to 160 degrees and bake for another 15-30 minutes (depends on the size of the batch). Place the baked cakes on their side on a table or rack and turn them periodically so that the crumb does not settle on one side.

32. After cooling, decorate the tops with royal icing and confectionery sprinkles.

Each custard Easter cake (both small and large) is very light, has a moist porous texture, which allows it to remain soft for a long time. The large amount of sweet dough makes the baked goods incredibly tasty and tender, while the diverse filling not only decorates the cut but also gives a particularly festive flavor to Easter pastries.