Making dough for Easter cakes
The taste of the finished Easter baking directly depends on the characteristics of the dough from which it is made, therefore, first of all, pay attention to the recipes for its preparation.
What is the best dough for paska?
The most popular options in this case are Alexandrian, Viennese, for bread maker and dough with packaged dried yeast.
This method of creating dough deservedly belongs to the most popular ones, because despite the comparative simplicity of manufacturing, the finished Easter always turns out to be loose and very tasty.
- To get started, remove the prepared oil from the cold and melt it a little, just leaving it on the table.
- Preheat the milk, but only so that it is slightly warm and not hot.
- Add the prepared yeast to it and mix the resulting mixture well.
- Beat all the eggs, combining the whole with three separate yolks, and pour sugar in them, continuing to beat. Mix well and leave to insist in a warm room for 8-12 hours.
- Soak the prepared raisins in boiling water (3 minutes will be enough), dry and mix with a small amount of flour, thanks to which it will be better distributed over the dough.
- In the prepared milk and yeast dough, add the remaining ingredients (vanillin, salt, regular sugar, cognac, raisins combined with flour, the flour itself) and mix well.
Alexandria pastryVideo recipe: Alexandria pastry
Alexandria dough will always be soft, possibly sticky and viscous, but should not spread. It is not advisable to add extra flour, and so that the substance does not stick to their hands, they can be lubricated with liquid sunflower oil.
The finished dough is covered with a thin kitchen towel and left warm to make it fit, which takes about 1.5–2 hours. After this time, the amount of dough will increase exactly twice, and it can be immediately laid out in forms (it is not worth re-kneading).
Did you know? The largest Easter cake in history was speckled in 2013 in the Donetsk region (Ukraine). The diameter of the Easter cake exceeded 2.5 m, and the weight reached 2.5 tons, but since it is physically impossible to bake such a giant, the Easter symbol was collected from 1300 pieces.
Unlike the previous version, the preparation of Viennese dough does not involve the use of cognac, and other products are taken in smaller proportions. However, with the correct execution of all actions, the result will be no less impressive.
- Heat the milk to a warm state and dissolve ordinary yeast in it.
- In a separate bowl, mix the eggs and sugar, whisking them until they turn into a lush mass.
- Melt the butter slightly (should not be too hot) and pour it into a bowl of yeast, gently mixing the ingredients.
- Add the egg-sugar mixture and mix everything thoroughly, cover with a clean cloth, leaving it in a warm place for 8-10 hours. During the fermentation of the dough, the dough can either rise or fall, but after the allotted time it is necessary to mix it again, add salt, vanilla sugar, refined flour and raisins soaked in advance. Knead the dough until it starts to stick off your hands, which will take at least 20 minutes. The longer you knead the dough, the tastier is the easter cake.
Video recipeVienna pastryVideo recipe: Vienna pastry
Dough for Easter cake in a bread machine
Using a bread machine greatly simplifies the task of cooking Easter cake, since most of the process is controlled by the device, and you only need to correctly connect the main components of the future product.
- Prepare a bread machine and make sure it is working.
- Break the eggs into a measuring cup and pour milk into it.
- Add soft butter, salt and sugar (including vanilla), stir everything well.
- If there is flavoring, add it, and if not, immediately pour flour and dry yeast. On this your mission is completed and all that remains is to choose the program suitable for baking, and the bread machine itself can cope with the rest.
Video recipeDough for Easter cake in a bread machineVideo recipe: Dough for Easter cake in a bread machine
Dough for Easter cakes with dry yeast
Dry yeast is much more convenient to use than fresh, and it’s easier to get them, so it’s not surprising that many housewives choose Easter cake recipes based on them. Here is one of the most famous.
vanilla and cardamom
- Dissolve the sifted yeast in a saucepan with warmed milk (not hot) and mix everything thoroughly so that there are no lumps in the mixture.
- Sift half the measured amount of flour and, adding it to the milk, beat everything well with a whisk.
- Cover the container with the mixture with a lid and leave it for half an hour so that the dough increases in size.
- Wash the eggs under running water and separate the whites and yolks.
- Combine the yolks, vanilla and slightly flooded butter, gently introducing this mixture into your existing dough.
- Knead the dough, adding in portions a measured amount of flour.
- After kneading the future Easter cake, cover the dough with a clean cloth and leave it for about an hour to make it rise again.
- While the dough is coming, pay attention to the raisins, first soaking it in boiling water for 3 minutes, and then mixing with candied fruit and a few tablespoons of flour.
- Pour the prepared mixture into the dough for Easter cake, mix again and leave to insist for about an hour.
- After that, it remains only to distribute the dough into forms and send it to the oven for baking.
Dough for Easter cakes with dry yeastVideo recipe: Dough for Easter cakes with dry yeast
What ingredients can I use?
Modern housewives add a variety of ingredients to Easter cakes, trying to make the finished product even tastier and more attractive.
However, in ancient times, the symbol of the Easter holiday was as simple as possible and among the main components only flour, eggs, butter, yeast and sugar were noted. Raisins, turmeric, cognac, milk and the other ingredients listed above appeared a bit later and very quickly took root in recipes.
Today, they meet other, less common products in the form of melted chocolate, sour cream, poppy seeds, nuts, cottage cheese, dried fruits. In addition, each hostess herself chooses what exactly to decorate the cooked Easter with, so icing, chopped marmalade and chocolate are often placed on top of it.