Orthodox Easter cake (for the oven)

Category: Easter

Ingredients

flour about 10 st
milk 3 st
eggs 11 pcs
oil 1 tbsp melted or 1.5 tbsp butter
sugar 2 st
rum or vodka 150 ml
kish-mish 100 g
zest or vanilla taste
fresh yeast 50 g
salt 2 tsp

Cooking method

  • Dilute yeast in boiled milk (35-40 degrees).
  • Pour 5 tbsp into a saucepan. sifted flour and pour in a little prepared milk with yeast. Mix everything well and put in a warm place.
  • Grind ghee or butter in a bowl. Then pour in 10 pcs. yolks, rubbing them all the time with butter, and then add sugar. The whole mass is cooked (pounded or whipped) in one step. The more magnificent this mass is, the better the cake will be. The zest is added to the yolks with butter, and the vanilla is added to the sugar.
  • When the dough has come well (after an hour and a half), pour vodka, salt into it, add 1 tbsp. flour and mix well.
  • After adding the previously prepared mass, start kneading the dough, gradually adding flour (from 3 to 4 glasses). Knead the dough until it lags behind your hands.
  • Add raisins (washed and dry).
  • Those who love light cakes - add 10 pcs to the dough. whites whipped into a thick foam, stir everything well. Those who like denser cakes - do not put squirrels. Let the dough rise again.
  • When the dough rises, carefully place it in one or more greased and floured tins (1/4 the pan's volume). Let it rise to half of the mold or a little more, grease with yolk and very carefully and carefully put in a preheated oven.
  • Bake at about 180 degrees.
  • Baking time in one dish is about 1.5 hours, in 2 forms about 40-50 minutes.
  • After baking, gently remove from the mold and let it "puff" under a towel.
  • Decorate the top of the cake as desired.

National cuisine

Russian

Note

I copied this recipe over 20 years ago from a collection of recipes for Orthodox cuisine.
The process is laborious and takes time, good mood, fresh food and confidence that everything will work out.

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