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Sweet Easter cakes
Be sure to bake sweet Easter cakes with perfect glaze for Easter! According to an old belief, it was noted - the quality of the cakes would determine the family's prosperity. Start preparing the dough in a good mood. The area for dough fermentation should be warm, quiet, and draft-free. Be sure to share the delicious baked goods with those who do not have the opportunity to bake a cake.
Preparation time: 210 minutes.
Caloric content: 334 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- pressed yeast – 25 g;
- high-quality wheat flour – 380-450 g;
- granulated sugar – 100-140 g;
- salt – a pinch;
- vanilla – on the tip of a knife;
- milk of any fat content – 180-200 ml;
- butter at room temperature – 100 g;
- raw eggs – 2 pcs;
- seedless raisins – 80 g.
For the glaze:
- gelatin – 1 teaspoon;
- granulated sugar or powdered sugar – 100-110 g;
- water – 5-6 tablespoons.
Preparation
- In a deep dish, dissolve the yeast in two tablespoons of warm milk and add a tablespoon of sugar. Mix until the yeast is completely dissolved. Cover the dish with a cloth and leave it in a warm place for 10 minutes. A fluffy foam should appear on the surface of the yeast, indicating that the yeast has started working. You can replace fresh or pressed yeast with dry active yeast, taking about 3 times less by weight.
- Time to prepare the dough starter. Pour the remaining warm milk into the yeast mixture, add half of the measured flour (sifted). The starter should be runny, like pancake batter. Mix well to break up all the flour lumps completely. Leave the starter covered with a cloth at a temperature of 27-30°C. The mixture should increase by 2.5-3 times in about 1 hour. When the center of the starter starts to sink, it’s time to add the enrichments.
- Prepare the ingredients for the enrichments. Lightly beat the eggs with sugar, add vanilla and salt.
- Melt the butter in a water bath. Reserve a couple of tablespoons for greasing the parchment molds for the cakes.
- When the starter has increased by 2.5-3 times, add the enrichments: eggs with sugar and butter. Gradually add the flour so as not to over-knead the dough.
- Thoroughly knead the dough in the bowl where the starter fermented.
- Grease the table with vegetable oil, place the dough on it, and knead again for 4-5 minutes. The dough should be soft, yet elastic, slightly sticky to the hands. Place it in a deep dish (grease the bottom with vegetable oil), cover with a cloth, and leave for 1 hour in a warm place. During this time, the volume of the dough will increase again by 2.5-3 times.
- Pre-wash the raisins in warm water and dry them on a towel. Punch down the risen dough, add the raisins, and mix quickly.
- Divide the mixture into portions, roll each into a ball (slightly smaller than half the mold's volume). Place the dough in molds greased with butter. Allow the cakes to proof for 30 minutes.
- Bake the cakes on the middle rack for about 40 minutes. Preheat the oven to 190°C in advance.
- Do not rush to take the browned products out of the oven. While the cakes cool, prepare the sweet glaze.
- Pour the sugar or powdered sugar into an aluminum dish, add 3-4 tablespoons of water. Gradually stir and bring the mixture to a boil over low heat, but do not let it boil.
- Add the gelatin, dissolved in two tablespoons of hot water, to the sugar syrup. Turn off the heat and mix the mixture thoroughly.
- Using an ordinary mixer, beat the warm syrup with gelatin until it becomes a thick white mass.
- Quickly spread the resulting glaze over the tops of the sweet Easter cakes. The gelatin glaze sets quickly; it can be melted in a water bath.
- Sprinkle the sweet Easter cakes on top with bright caramel crumbs, colored coconut flakes, grated chocolate, or crushed nuts.
Sweet Easter cakes with perfect glaze are ready. Wishing you a bright Easter!
