Cake with pressed yeast

Category: Yeast bread
Cake with pressed yeast

Ingredients

premium wheat flour 512 g
butter 160 g
compressed yeast 30 g
vanillin 0.6 g
raisins 100 g
granulated sugar 150 g
salt 5 g
eggs or melange 3 pcs. or 108 g
peanut kernels 10 g
refined powder (heat-resistant) 12 g
water 230 g
vegetable oil 10 g

Cooking method

  • For several years now I have been making Easter cake according to a recipe from the same newspaper. The first time I did it, I was skeptical about the statement of a journalist that this is exactly what Kulich is baked in the Kremlin for the first persons of the state. But you know, it turned out that the recipe is very good. The cake turns out to be very tasty and stays fresh for a long time.
  • From myself, I can only add that I do not use pressed yeast, as stated in the recipe, but I take dry yeast, like for a bread machine, which greatly facilitates the process of making Easter cake and saves time. The result does not get any worse from this, but you do not need to mess with the dough, but you can immediately proceed to the stage of kneading the dough in full! Dry yeast, as usual, should be mixed with flour in the amount required for 0.5 kg of flour.
  • Here is the recipe as it was in the newspaper.
  • To make a kilogram cake, you will need:
  • wheat flour of the highest grade 512 g;
  • butter 160 g;
  • pressed yeast 30 g;
  • vanillin 0.6 g;
  • raisins 100 g;
  • granulated sugar 150 g;
  • salt 5 g;
  • eggs or melange 3 pieces or 108 g;
  • peanut kernels 10 g;
  • refined powder (heat-resistant) 12 g;
  • water 230 g;
  • vegetable oil 10 g.
  • To begin with, you will have to make yeast dough: pour water heated to 35 degrees (60-70% of the total amount of liquid) into the kneading machine (if not, then into a regular pan), add yeast, flour and mix until a homogeneous mass is obtained. Then the surface of the dough is sprinkled with flour and placed in a warm place for 2.5 - 3 hours for fermentation. When the dough increases in volume 2.5 - 3 times and begins to settle, the rest of the water is added to it with salt, sugar, vanilla, eggs dissolved in it. Stir, add the remaining flour and make the dough. Before the end of the batch, add melted butter, raisins (part of the raisins can be replaced with candied fruits). The dough is left to ferment for another 2-2.5 hours. During this time, he is crushed 1-2 times. Then the dough is placed in a mold, greased with vegetable oil, and left for 40-50 minutes. Before baking, the surface is greased with eggs, powdered sugar and crushed nuts. Bake at a temperature of 210-220 degrees for 30 minutes.

Note

Photo Hairpin.

Hairpin
Well it looks like I'll try it first! I already have it in the oven !!!
1. It is advisable to clarify which parts of the flour. And then the flour is put in three parts, I divided it into three. Opara was hard. And pouring water with eggs to such a tight dough ... Not really.
2. Obediently livanula melted butter at the end of the batch (about five minutes), and then - ground walnuts (netuti raisins, and I already put everything else in the previous options). There was such a sight when there was no butter, nuts, or nuts, they ate the butter ... The dough did not even have time to crawl to either one or the other ...

Maybe have some idea ...
Anastasia
Hairpin

Something I only doubt about walnuts in a kulich. It seems to me that their taste is very strong for Easter cake. Then please tell us how it came out.
I knead the dough immediately in full, because I make it with dry yeast.But if I did it with dough, then I would not divide the flour into three parts, but make the dough in consistency like thick sour cream.
But to be honest, with the current abundance of cake recipes on our forum, this recipe can already be sent to the archive, it seems to me.
Hairpin
No, you don't need to archive. I can suggest to archive others, simply because there are too many dubs. There are recipes that differ simply by adding / subtracting one egg ... This one is different.

I'm telling you.
1. It rose very well
2. Due to walnuts, it is black
3. The temperature seems to me too high.
4. And it also seems to me that the readiness temperature is not 94-95, but less.
Anastasia
HairpinThanks for watching! And at a temperature of less than 95 grams, it is still damp inside.
Hairpin
Or maybe because of the walnuts so? I didn’t pinch them, I ground a whole glass!
Shurshun
And I will bake a cake with macadamia, not fried nuts. went to knead.
Hairpin
And here are my little negritos !!!

Cake with pressed yeast Cake with pressed yeast
Chantal
Hairpin, but how to taste?
Hairpin
In my opinion ... very good! And original. Can you imagine a walnut cake?
And when they tried it at work, he created the expectation of either rye or buckwheat bread ... and then walnut bread !!! The tasters' eyes became so surprised!

It has risen well, and ... the bulk density is quite low. And this is taking into account the fact that I crushed the dough with excess flour. Moreover, it looks burnt-burnt, and when you cut it ... True, the bottom is burnt, but this is due to the high temperature.

A smiley face dancing with joy.
Anastasia
Hairpin

no words! very cute negritos! For Easter cake, very unusual inside!
Hairpin
Anastasia!
Well, can't you see that they are fluffy inside? !!!
Anastasia
Quote: Hairpin

Anastasia!
Well, can't you see that they are fluffy inside? !!!

Why is it not visible, very much even visible! I can't do that! So I am very glad that you did great!
Hairpin
Today I delivered my Easter cakes to relatives. And when I leave and take the food, I always tell my mother to take what she needs. This time she took of all negritos! The previous day, I made her try "this burned out".
Alysa
Tell me, how much dry yeast should you put instead of 30 grams of pressed yeast?
Anastasia
Quote: Alysa

Tell me, how much dry yeast should you put instead of 30 grams of pressed yeast?

Usually on packs of dry yeast it is written how much flour this pack is designed for. I take the yeast doctor Otter-they have a pack of 500 grams - that's a pack and take it. And you may have yeast that is designed for a different amount of flour, so see what is written on your package. And yet, start baking at a lower temperature than what I originally wrote at 180 degrees, and then you can add the temperature.

Lena O
My question is - what is heat-resistant refined powder and where is it taken from?
Anka_DL
Quote: Lena O

I have a question - what is heat-resistant refined powder and where is it taken from?

Heat-resistant sugar (non-melting sugar) means crushed refined sugar containing the addition of fats, starch and other fillers (rice flour)reducing the solubility of the powder in condensing moisture and keeping the texture wet. <...> Such powdered sugar is relatively resistant to moisture condensation from hot food. <...>
🔗
Such a powder is still very often called decorative, because it does not lose color.

about the second part of the question - it is bought, or you can do it yourself, subject to the presence of a mill.

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