Dough for Easter cakes

For those who have not yet decided on the Easter cake test, we will tell you how to prepare the custard of the products and offer a recipe for the dough in the bread maker.

Delicious dough for cakes for Easter - recipe

Ingredients:

• whole milk - 350 ml;
• granulated sugar - 275 g;
• wheat flour of superior quality - 1-1,2 kg;
• chicken eggs of medium size - 3 pcs .;
• egg yolks - 7 pieces;
• Butter - 220 g;
• sugar vanilla - 30 g;
• pressed fresh yeast - 50 g;
• raisins without pits - 85 g;
• table salt.

Preparation

Let's take half a glass of milk first, warm it to a boil and brew in it two-thirds of a glass of flour, stirring the mass intensively with a whisk so that the lumps completely disappear.

Still, the same amount of milk is heated to a temperature of forty degrees and dissolve in it yeast and two-thirds of a glass of flour. Let's stand in the heat for about ten to fifteen minutes, then connect with the first brewed slightly cooled mixture, stir thoroughly and leave in the heat for at least one hour.

Now rub the yolks with sugar and salt, beat until the puff and whitening mass and inject into the yeast distanced mixture. There, we pour the sifted wheat flour, add the whipped whipped proteins and produce the batch, which is completed by intervening the melted butter. We put the resulting dough for a minimum of a couple of hours in heat, after which we knead, let us come back again and interpose the rinsed, dried and sprinkled with flour raisins. For the third time, we give the test already in forms, filling them in slightly more than one-third.

Dough for Easter cakes in a breadmaker

Ingredients:

• milk melted - 155 ml;
• granulated sugar - 220 g;
• high-grade wheat flour - 450 g;
• chicken eggs of medium size - 4 pcs .;
• Butter - 165 g;
• sugar vanilla - 10 g;
• turmeric - 1 pinch;
• dry yeast - 2 teaspoons;
• citric acid - 1/2 tsp spoons;
• raisins without pits - 165 g;
• table salt.

Preparation

Initially, mix milk with pieces of butter, half of sugar and salt and heat, stirring until the oil is completely dissolved (do not boil). In the breadmaker's capacity, pour in the sifted flour and yeast in advance and pour in a warm milk mixture. We adjust the device for the program of kneading the dough and start it. The result is a loose torn mass. We give it to rise in the heat after kneading for an hour and a half, after which we again start the kneading mode, add the yolks rubbed with a half of the remaining sugar and whipped until peaks with the remaining sugar and citric acid proteins. We also put prepared raisins, turmeric and vanilla sugar. After the completion of the kneading program, leave the dough to rise for another hour and a half, after which we can start baking cakes.