It is best to knead the dough for Easter cakes with yeast, pressed or dry. If possible, take fresh ones, because they are easier and faster to promote the rise of flour mass, which is very heavy due to the abundance of ingredients (because Easter pastries are very high in calories). Yeast should not have an unpleasant smell or color. Check them before using them on sourdough. If a foam cap appears on that one after 20-30 minutes, the mushrooms are fine. If there is no cap, it is better to throw them away and take others. Dry yeast is tested in the same way. Do not neglect this advice so as not to regret spoiled products.
The Five Most Commonly Used Ingredients in Cake Dough Recipes:
Our grandmothers believed that making dough for Easter cake (recipe in the oven most often) is necessary in a good mood. This statement is unsubstantiated, but it is rare when a person gets something worthwhile in a bad state of mind. Also, you do not need to rattle pots in the kitchen, turn on loud music, stomp and slam doors - the dough for cakes and pasties is delicate and delicate, does not like noise and harsh sounds. Hands should be clean and dry. And so that the dough does not stick to them, lubricate them with vegetable oil.
The longer and harder the dough is kneaded for cakes, the more airy they will be in the end. After the first batch, the container with flour mass is placed in a warm place without drafts. Cover the top with a towel and give it an hour and a half. If the yeast is of high quality, the mass will rise even sooner. Sifted flour is added to it and kneaded again for about half an hour. Secondary lifting and the third batch. The last time the dough for cakes should rise already in special forms. When this happens, the surface of the cakes is smeared with yolk. Filling out forms is 75% of the volume.
The Five Most Nutritious Easter Cake Dough Recipes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Dough for a cake with dry yeast | 4 hours | 311 | +61 |
| Viennese dough for cakes | 14 h 25 min | 309 | +55 |
| Alexandrian dough with milk | 15 hours | 305 | +17 |
| Alexandrian dough for cakes | 12 hours | 305 | +134 |
| Alexandrovskoe dough for a cake | 8 h 45 min | 302 | +23 |
Keep in mind that:
- the cake dough should be soft and elastic in consistency, but not liquid
- if a fireproof container with water is placed on the bottom of the oven, the cake will turn out more juicy
- to prevent the cake from burning on top, cover it with baking paper