Easter cake according to the recipe 1914 (cooking in the oven)

Easter cake according to the recipe 1914 (cooking in the oven)

Category: Bakery products

Ingredients
Flour	600 g
Oil drain	200 g
Milk	100 ml
Eggs (small)	6 pcs
Sugar	150 g
Salt	1 tsp
Fresh yeast	50 g
Candied fruit	100 g
Raisins	100 g
Dried cherries	100 g
Nuts (almond petals)	50 g
Nuts (peanuts or split hazelnuts)	50 g
Saffron	1 pinch
Vanilla sugar	1 sachet
Yolk for lubrication	1 PC
Flour for pouring into a bun	of necessity

Cooking method

• Pour half a glass of warm water into a saucepan, add yeast, stir, add 3 tablespoons of flour, knead the liquid dough and place in a warm place to rise (2-3 hours at t 25C).
  
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• Soak raisins and cherries in rum, cognac or vodka with the addition of balsam (like Riga).
  
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• Pour the flour into the HP, add the eggs there, pour in the slightly warmed milk, knead the dough in the "Unleavened dough" mode. The gingerbread man should turn out to be soft, elastic.
  
• Enter the risen dough into the dough, add sugar, salt, add softened butter (do not melt it to a liquid state), turn on the "Yeast dough" mode. Help HP to connect the bun with the dough - this is a very difficult procedure. Watch out for the bun - there should be no liquid circles under the shoulder blade.
  
• After the end of the program, let the dough wander two more times, settling the dough by hand - it rises very strongly, literally under the HP lid.
  
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• Then add vanilla sugar, saffron, squeezed cherries and raisins, candied fruits and almonds and mix well in the "Unleavened dough" setting. The dough should be very soft, tender and slightly sticky.
  
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• Place the dough in molds liberally greased with softened butter and dusty with flour, or in silicone molds. The dough forms should be a little less than half full! Place the molds in a warm place.
  
• When the dough rises one and a half times, but at the same time does not reach the edges of the mold, brush it with yolk, beaten with one tablespoon of warm sweetened milk, sprinkle with chopped nuts and immediately place the molds on the middle shelf of the oven preheated to 180 ° C.
  
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• Baking takes about 1 hour and 10 minutes for 1-1.5 liter tins and 30 minutes for small tins (200-300 ml).
  
• The cakes should brown evenly. Readiness is checked with a thin long skewer or thermometer (~ 96С)
  
• When the cakes are cold, cover them with icing, powdered sugar or decorations.
  
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• Glaze: pour 3 tablespoons of water into a glass of sifted powder and heat everything to 40 degrees, stirring constantly. Food colors and flavors can be added to this glaze.
  
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• Incision:
  
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The dish is designed for

3 large cakes and 4 small cakes

Time for preparing:

6 o'clock

National cuisine

Russian

Note

The recipe is taken from the magazine "Science and Life", slightly altered for kneading dough in KhP, the range of additives has been expanded. I've never baked cakes before, this was my first experience, so to speak, but everything worked out well. The crumb of the Easter cake is crumbly, slightly moist, there was just enough sugar. I did very little glaze, because very few people like it with me.