Easter crown and cake

Category: Easter
Easter crown and cake

Ingredients

Cream (fat content 33%) 200 BC
Milk 0.5 stack
Wheat flour 4 stacks
Yeast (dry, fast acting) 1 tbsp. l.
Salt 0.25 tsp
Granulated sugar 5 tbsp. l.
Egg (selected) 3 pcs.
Vanillin 0.25 tsp
Butter (or margarine for baking) 60 g
Raisins 5 tbsp. l.
Turmeric (ground for color) 0.25 tsp
Powdered sugar 4 tbsp. l.
Sprinkling confectionery 1 package

Cooking method

  • In just 3 hours you get very tasty and aromatic cakes.
  • In the ingredients, I indicated 4 glasses of flour. Add flour gradually, focusing on the dough. As a result, the dough should be elastic and not stick to your hands.
  • I measure out the flour with an ordinary faceted glass.

  • 1. Dissolve yeast in warm milk, add 1 tbsp. l. sugar and leave to come up.

  • 2. Soak raisins and dried apricots in warm water.

  • 3. Prepare the starter: the yeast, cream, salt, sugar, a glass of flour, mix well and put the starter in a warm place for 40 minutes (I put the pan with the dough in a bowl with warm water).
  • 4. After 40 minutes, the leaven is ready, we proceed to the test.

  • Beat 2 eggs and 1 yolk (leave the protein for fondant), add vanillin, melted butter, turmeric, raisins (boned in flour), mix well.
  • Then add the leaven, gradually add flour and knead the dough so that it does not stick to your hands.
  • Add flour gradually, focusing on the dough. The consistency of cream and flour is different. As a result, the dough should be elastic and not stick to your hands.
  • I measure out the flour with an ordinary faceted glass.

  • 5. Place the dough in a warm place for 20 minutes to come up.
  • The dough is porous and airy.

  • 6. Divide the dough into 2 parts. From one we will bake cakes (grandmothers), from the other - an Easter crown.
  • For Easter cakes, put the dough in a mold of about ½ the volume and leave for 20-30 minutes in a warm place to rise.

  • 7. For the Easter crown, roll out the dough and roll it into a roll.
  • We will make a roll from the roll, pinch the junction well.
  • We spread the roll on a baking sheet, make cuts with scissors to the middle and leave for 20-30 minutes in a warm place to rise.

  • 8. Bake in a preheated oven at 180C. Willingness to check with a splinter.
  • I bake for 25 minutes.
  • From this amount of dough, I get 6 attendants (diameter 6 cm, height 7 cm) and an Easter crown.
  • Or 3 small Easter cakes (form for baba rum) and a crown.

  • 9. To decorate, beat the egg white with powdered sugar. This fudge does not crumble when the cake is cut, which I really like.

  • To make the fudge smooth on top, it is better to dip the cake.
  • After 5 minutes, the first fondant has dried a little, we dip it a second time and sprinkle it with colored decoration.

  • 10. Cover the crown with fondant with a brush. And sprinkle with decoration.

  • You can make a wreath in the form of a pigtail.
  • If you don't want to cover the crown with fondant, then brush it with yolk before baking.

  • 11. Easter cakes are tender, creamy, fragrant, very tasty.
  • The crumb is tender and not wet.

  • Bon Appetit!

The dish is designed for

6 attendants (diameter 6 cm, height 7 cm) and an Easter crown

Time for preparing:

3 hours

griel
Here is such a cake turns out in the context.

Easter crown and cake

griel
For cake I used a silicone mold for rhombuses.

Easter crown and cake
griel
This is how the dough turns out to be airy and porous.

Easter crown and cake
kuzea
What a fabulous dough! : girl_claping: I really want to achieve the same airiness. Can you take the given advice on making sourdough for growing sourdough? : girl_cleanglasses: And then I still don't know how .., but I really would like to learn so that the dough for bread is airy.
griel
I don't know about the cultivation of sourdough. But the cream dough turns out to be really airy and the pastries are very fragrant and light. Give it a try, I hope you enjoy it.

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