Custard Easter cake (another option)

Category: Easter
Custard Easter cake (another option)

Ingredients

For brewing
wheat flour 150 gr.
milk 250 ml.
For dough
pressed yeast 16 gr.
milk 40 ml.
welding all
For test 1
eggs 530 g (10 pieces)
sugar 175 g
dough all
For test 2
wheat flour 720 gr.
melted butter 1 tbsp.
raisins taste
vanillin taste

Cooking method

  • Custard Easter cake (another option)Brew the flour in boiling milk, try to grind the flour as thoroughly as possible, cool it to the temperature of fresh milk (about 37C)
  • Custard Easter cake (another option)Dilute yeast in milk, mix with tea leaves. I knead with my hand. We send to a warm place for proofing, for 40-50 minutes,
  • Custard Easter cake (another option)Beat the yolks (I have 190 gr. From a dozen eggs) with sugar until white
  • Custard Easter cake (another option)Squirrels (335 g of protein this time) beat until peaks
  • Custard Easter cake (another option)We take out our slightly grown dough
  • Custard Easter cake (another option)Stir in whipped yolks into the dough. Here it is problematic. If it does not work out without lumps, do not get upset, this is not critical. I lightly knead this whole thing with my hand, and then go through with an immersion blender
  • Custard Easter cake (another option)Mix the proteins with the yolk-yeast mass. Small lumps are visible, we do not pay attention to them, we send the dough for proofing in a warm place, let it rise by about 1.5 times
  • Custard Easter cake (another option)Add butter to the risen dough
  • Custard Easter cake (another option)Gradually stir in the sifted flour until a beautiful elastic dough, this time it took me 725 grams, I advise you to stop and watch from 600 grams. flour. The consistency of the dough should be as in the photo, a little more and it will be ready
  • Custard Easter cake (another option)We wash, dry and lightly sprinkle the raisins with flour, mix it into the dough
  • Custard Easter cake (another option)Immediately we lay out the dough in the forms, filling them in 1/3 (I got 4 forms of 450 grams and 2 small ones of 100) and let it be warm until the form is filled by 2/3. Today I had to break this point and my rolls did not come to the edge of the forms, but this is only because I had to give the dough one more proof. The crumb structure has not changed, but the height of the cakes has suffered. We bake from a cold oven, setting 170C, check readiness with a skewer
  • Happy holiday!

The dish is designed for

4 x 450 gr. and 2 x 100 gr.

Time for preparing:

4-5 hours

Cooking program:

harvester, oven

Note

The cake according to this recipe is not very sweet, but how airy it is.
This small cake was baked together with the big ones and is not overdried at all. Look what a wonderful crumb
Custard Easter cake (another option)
Custard Easter cake (another option)
Custard Easter cake (another option)

The recipe is similar to this one from Svetta, but the proportions and technology are slightly different, the crumb structure, in my opinion, is also different
Easter cakes (Paski) from Svetta

Maroussia
Teen, how many of them did you bake there?
One is more beautiful than the other! Well done!

and when do you manage to do everything with a little?

kristina1
V-tina, Tina, are you an electric broom? while I read the forum, and you bake there, bake, ... and I read everything ..: Yes, here .. once you have another recipe ..
V-tina
Maroussia, in the morning I took out a double portion of the night food from the refrigerator while the dough was warming up, dyed the eggs, cooked breakfast and ate, made a custard base for this one, went for a walk. Dad came home from work and took my daughter, went quickly in parallel to do all three and cook dinner. Well this is not all still There was still a roll, we already baked it with my daughters and the rolls were also all with my daughters, but I managed to knead without her, from 11 to 14 I was on my own




kristina1, I have to be a "broom", I can't feed my purchased rolls. I took my proven recipes, where I know that I could be wrong, leave the kneading in the middle of the stage, miss the proving time and there will be almost nothing for me, in the sense that I will not spoil the rolls
Rada-dms
V-tina, I will try all your pastries throughout the year, since it is so versatile! Well done, Tinochka, hard worker, clever and just a beautiful Madonna and baby !!
V-tina
Olya, I will be glad if you like it Oh, I praised-embarrassed memnya completely
Albina
Tina, wonderful master class 🔗
V-tina
Albina, Thank you
zvezda
Tina, Of course, a bit of a seafood recipe (but I love those) .... but crumb .... just a song !!!!!!! Clever girl !! Bookmarked! I will definitely do it (now I just have it)
🔗
V-tina
zvezda, Olya, thank you I hope you like the cake according to this recipe Yes, it is fast for me - on the yolks
zvezda
Tina, Of course you will like it ... and simple recipes are not interesting anymore
V-tina
Quote: zvezda
and simple recipes are no longer interesting
oh, but how do they help out, if that

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