On the eve of Light Easter of the hostess stock up with new recipes of fragrant tasty Easter cakes. The Easter cake is an obligatory attribute, a symbol of a great holiday for which orthodox Christians for the whole year wait.
It is required to you
- - flour — 5-8 articles;
- - milk — 1.5 articles;
- - eggs — 6 pieces;
- - a desi — 200 g;
- - sugar — 2 articles;
- - yeast — 45 g;
- - salt;
- - vanillin;
- - dried fruits, candied fruits, nuts;
- - protein — 1 piece;
- - icing sugar — 0.5 articles;
- - lemon juice — 1 tsp.
Instruction
1. Begin with preparation of a sponge dough. For this purpose warm up milk in a saucepan to 40 degrees. Accurately add yeast and 1 tablespoon of sugar. Dissolve. Sift 1 glass of flour and gradually add to a pan with milk. Carefully mix everything, cover and put to the warm place that the quantity of a sponge dough increased twice.
2. Separate the whites from the yolks. Carefully pound yolks with sugar. Kindle and cool a desi. With a sponge dough add yolks with sugar to ware, oil, it is a little salts and vanillin. Mix. Beat whites in dense foam and add to the test. Sift flour and carefully add to ware with a sponge dough continuously stirring slowly that lumps weren't formed. Carefully to knead dough, use the mixer. Cover ready dough or a napkin and leave in heat. It has to rise, увеличась in volume several times.
3. Wash out raisin, dried apricots, prunes and dry a towel. Cut candied fruits small pieces. Nuts: almonds, walnut or a filbert small chop a knife. The choice of a stuffing for an Easter cake depends on personal addictions of the cook. Add the prepared stuffing to dough and carefully knead it for 5-7 minutes.
4. Grease baking dishes small, lay parchment paper and sprinkle with flour or bread crumbs. Lay out dough in the prepared forms and leave them in the warm place for several minutes. During this time shake up 1 yolk and smear top of Easter cakes.
5. Bake Easter cakes in the oven warmed up to 180 degrees on an extent of 40-60 minutes. When the top of pastries blushes, cover it with a piece of a foil or paper that didn't burn.
6. Accurately lay out ready Easter cakes from a form and leave on a towel. From above cover with other towel and wait for full cooling.
7. Cover a top of ready pastries with glaze. For its preparation beat egg white of 1 egg with icing sugar and lemon juice. Decorate glaze with multi-colored sugar topping.