This is a long-lasting recipe for Easter cakes, those that take time, so I never bake such Easter cakes during the working week, but try to devote this Saturday.
Proofing takes almost all the time, so you don't need to put in a lot of effort. While the dough is coming up, you can do other things. But the result will surely please you, and the time spent will pay off handsomely.
From this portion of the dough, I got 5 cakes: 1 large, 2 medium and 2 small.
- General \ asset cooking time: 8 hours \ 1 hour
- Servings Per Container: 5 Servings
- Caloric content (100g): 305 kcal
- Cost: very economical
- Yeast - 50 g fresh
- Flour - 1 kg
- Sugar - 230 g
- Butter - 200 g
- Milk - 280 ml
- Vanilla sugar - 1 pack
- Chicken egg - 5 pcs.
- Powdered sugar - 350 g
- Rum - 30 ml or cognac
- Raisins - 75 g
- Turmeric - 1 pinch (s)
- Orange - 1 pc.
- Nutmeg - 1 tsp
Sift flour into a bowl. Heat the milk a little (to about 30 degrees) and crush the yeast into it. Stir to dissolve the yeast. Pour the diluted yeast into the mixer bowl.
Soften the butter and add to the bowl too. Divide the three eggs into the whites for the frosting and the yolks. Send two whole eggs and three yolks to the bowl. Add sugar and vanilla sugar. Mix.
Now it is the turn of aromatic additives. Remove the zest from an orange (I have a red one) without white pulp. Add dough to the future along with turmeric, which will give a beautiful color to the dough, and nutmeg. Pour in rum or brandy. Alcohol not only adds flavor, but also improves the quality of the dough.
Pour flour in portions. Knead the dough well with the hook attachment. The dough may be slightly sticky. Cover the bowl with plastic wrap and let the dough riseabout 5 hours. Please note that the dough must be monitored. Apparently, I came across too active yeast, so 2.5 hours was enough. Do not let the dough stand longer if you see that it has come up 2 times, otherwise it will ferment and an unpleasant aroma will appear.
Rinse the raisins, pat dry with a paper towel and let dry. Knead the dough and add raisins to it. Knead well to distribute the raisins evenly.
Grease the molds with oil or line with parchment paper (depending on the molds). Divide the dough into pieces about a third of the size of the mold. Roll a ball out of each piece and place in a mold. Let the dough rise again in a warm, draft-free place.
Let the dough rise again in a warm, draft-free place. The dough should double again. Be careful, the dough is very tender, try not togreatly disturb the forms when you put them in the oven. Bake the cakes for about 25-30 minutes at 190 degrees. If the top of the cakes starts to turn red, cover it with a piece of parchment paper.
Prepare the icing from the remaining proteins and icing sugar. If it is thin, add more powdered sugar. Pour icing on the cakes and decorate to your liking.