Custard cake with orange peel. Easter with almonds and orange caramel. Ingredients for an Easter cake recipe with raisins and orange zest
Prepare the ingredients.
Food preparation.
Sift flour 2-3 times.
Wash and dry the raisins.
Cut candied fruit into small cubes.
Put raisins and candied fruit in a bowl, pour over rum, cognac or liquor and leave for 30-60 minutes, stirring occasionally.
Drain the rum or liquor from the raisins with candied fruits into a separate bowl (do not pour) and dry on a paper towel.
Muffin preparation.
Remove the butter from the refrigerator and leave at room temperature for 1-2 hours. The oil should become soft.
Cut the vanilla pod in half lengthwise.
Scrape the seeds with a knife.
Advice. You can use a whole vanilla pod or half a pod (depending on the quality of the vanilla and the length of the pod). The pod from which the seeds were scraped off, as well as the other half with the seeds, can be put in a jar of sugar and left for a couple of days or a week. You will get natural vanilla sugar, which can then be added to pastries and desserts. Or you can wrap the pods in cling film (it’s better to put them in a jar with a hermetically sealed lid so that the aroma does not evaporate) and use it in the near future, for example, to flavor cream. To do this, put the pod in a container with cream and put it in the refrigerator overnight - the best way to flavor cream for creams and desserts;)
Put the yolks in a bowl and add vanilla seeds, ground saffron (I just rubbed the saffron strands with my fingers), all sugar (except 1 tablespoon) and salt (optional, you can add rum or liquor in which candied fruit was infused).
Grind the yolks well with a fork or with a rod grinder (if the yolk mixture is too thick, you can add a tablespoon of water).
Cover bowl with yolks with cling film and set aside.
Checking the quality of yeast.
Pour 50 ml of warm milk (35-37 ° C) into a small deep bowl, add 1 tablespoon of sugar and mix.
Crumble the yeast into the milk and stir to dissolve the yeast (it is convenient to mix with your fingers or a wooden spoon).
Put the yeast mixture in a warm place for 10-20 minutes. The yeast should foam up and rise in a "cap".
Steam preparation.
Sift 150-170 g of flour into a large bowl, pour in the remaining milk (250 ml) and mix well (the consistency of the dough will turn out like pancakes; if necessary, add a little flour or milk to the desired consistency).
Stir the foamed yeast with a fork, pour into the milk-flour mixture.
And mix.
Cover the bowl with the dough with a towel or tighten with cling film and put in a warm place for 40-60 minutes.
During this time, the dough should double in volume, "wrinkle" and begin to fall off.
As soon as the dough begins to fall off, it is ready.
Pour the mashed yolks with sugar into the dough and mix.
In small portions, adding the sifted flour, knead the dough.
First, knead it with a spoon in a bowl, then sprinkle the table well with flour and put the dough on it.
It is still quite liquid, therefore, when kneading, in small portions, add the sifted flour and periodically grease the dough and hands, alternately, with vegetable and butter (thereby we introduce oil into the dough and facilitate the kneading process).
At first the dough is sticky and viscous, but with prolonged kneading it becomes soft and obedient.
Tip 1. Vegetable oil facilitates the kneading process, and if the dough begins to spread on the table, it is easy to put it together by lubricating the dough and hands with vegetable oil. Also, the addition of vegetable oil makes the structure of the finished cake more crumbly, and let it not get stale longer.
Tip 2. If the finished dough is applied to the cheek, you can feel how soft, silky and tender it is - this can be considered an indicator of a well-kneaded yeast dough.
The kneading time for kneading dough can be about an hour. The longer you knead the dough, the better the quality of the cakes will be.
In the old days, women, kneading pastry dough, prayed: they read: "Our Father" and a prayer to the Most Holy Theotokos: "Mother of God, Virgin, rejoice ..." Therefore, Easter cakes, nourished, not only by the warmth of women's hands, but also by prayer, turned out great ;)
Put the kneaded dough in a large bowl, tighten the bowl with cling film or cover with a towel and leave to rise in a warm place for 3-5 hours.
Rising dough.
The risen dough must be kneaded by putting a hand clenched into a fist into it and releasing carbon dioxide.
Put on the table and knead for 1-2 minutes.
Roll raisins and candied fruits (well dried) in flour and add to the dough.
Knead until the raisins with candied fruit combine with the dough.
Transfer the dough to a large clean bowl, cover the bowl with cling film and remove to approach either in a warm place for 3-5 hours or in the refrigerator overnight.
Rising dough.
Advice.
If the dough is put in the refrigerator, it is better to use only half (25 g of yeast, instead of 50 g). With a small amount of yeast and a long rise time in the refrigerator, the cakes will turn out much tastier than with fast fermentation, and there will be no smell of yeast in the finished cakes.
Knead the risen dough (in the refrigerator, the dough becomes quite dense, so after the refrigerator, it is better to leave the dough for a couple of hours at room temperature so that it warms up).
Knead the dough a little on the table.
Forms for Easter cakes (or a large pan, if you are cooking 1 large Easter cake) grease with a thin layer of vegetable oil, sprinkle the sides with flour (shake off excess), and put a circle of parchment paper on the bottom of the form.
Advice. Large tins of canned fruit or vegetables can be used as molds (only jars with a white coating on the inside are not suitable).
Put the dough into prepared forms (pan), taking 1/3-1/2 forms (no more).
Bake Easter cakes for 30-60 minutes (possibly longer). The baking time depends on the temperature and the size of the cakes.
The first 15-20 minutes do not need to open the oven, otherwise the cakes may fall off.
As soon as the tops of the Easter cakes are well browned (this will happen after 15-20 minutes), very carefully open the oven and cover the tops of the Easter cakes with circles of foil so that the foil completely covers the tops.
Close the oven again carefully and continue to bake the cakes until done.
Readiness is checked with a wooden stick. If the stick comes out of the cake without any traces of dough, it is ready.
Remove the finished cookies from the oven.
Run a knife along the sides of the mold, separating the cake from the mold.
Place the cakes carefully on a wire rack, cover with a clean towel and leave to cool.
Prepare egg white frosting 4
Easter is coming soon, and if you have not yet decided which cake you will bake, then I advise you to try this recipe. Easter cakes turn out delicious, tender and fragrant, and of course they cannot be compared with store-bought ones!
Everything is actually much simpler than it seems, so do not be afraid and boldly take on baking!
So, let's begin! First of all, let's make a brew. Pour water into a cup (the water must be warm) and dissolve the yeast in the water ...
Mix and add two tablespoons of flour and one tablespoon of sugar ...
Pour the kefir into a cup and add the yeast mixture to it ...
Stir, cover with a towel and put the cup in a warm place for about one hour, so that the yeast "ferments". In the meantime, prepare the rest of the necessary ingredients. Raisins (I took white and dark) ...
It is necessary to rinse thoroughly and pour boiling water for 10 minutes so that it swells, and then dry it well on a towel ...
Melt the butter in the microwave...
Separate the yolks from the proteins and mix with a fork ...
Wash the orange thoroughly and remove the zest from it (I do this with a grater) ...
By that time, the dough had approached and increased in size. Add butter one by one...
Sugar and vanilla...
Egg yolks...
Orange peel...
And salt...
We mix everything well and begin to add parts of the pre-sifted flour ...
I sifted the flour twice. Stir the mixture after each addition of flour...
When the dough begins to lag behind the walls, we take it out and begin to knead with our hands, gradually continuing to add flour, for at least 10 minutes. The dough should be soft and pliable. We remove the dough into a deep pan ...
Cover with a towel and put in a warm place. After about an hour, when the dough has doubled in size, add raisins to it. Raisins must be rolled in flour in advance, and then shake off all excess. This will help evenly distribute the raisins in the dough and prevent them from settling during baking.
We knead the dough well with our hands while distributing raisins over it, then again cover with a towel and leave for another hour. During this time, the dough should triple in size.
We put the dough into the molds by about 1/3 or a little less than half. I have disposable paper forms, so you don’t need to lubricate them with anything, if you have other forms, then they must be lubricated with vegetable oil in advance ...
We put the filled molds in a warm place for about an hour so that the dough rises ...
Then we preheat the oven to 180 * s and set our cakes to bake until golden brown. If the forms are of different diameters, then it is better to bake them separately so as not to open the oven once again. I baked from 40 minutes to an hour, depending on the size of the cakes...
We decorate ready-made Easter cakes according to your taste. I decorated with icing sugar and sprinkles. For decoration, I needed one chilled protein, about 100 g of powdered sugar and sprinkles ...
For the glaze, beat the protein until foamy, then gradually add powdered sugar to it. If you plan to make the icing white, then at the end you need to add a little lemon juice, but I decided to make the top a pale pink color and added a tablespoon of red currant berry puree at the end. This is the result...
To make it more convenient to cover the cakes with icing, I freed them from the mold ...
Cover the top with frosting...
And decorate with candy sprinkles...
We repeat the same with the rest of the cakes ...
And of course, I donated one Easter cake and decided to show you the cut...
Delicate, beautiful and fragrant...
I wish you and your loved ones health and happy Easter holidays!
Cooking time: PT05H00M 5 hours
INGREDIENTS
- flour 1 kg
- milk 300 ml
- sugar 400 g
- vanilla extract 1-2 tsp
- butter 350 g
- eggs 5 pcs.
- egg yolks 3 pcs.
- salt 1 pinch(s)
- fresh yeast 50 g
- orange 1 pc.
- dried cranberries 100 g
- for glaze:
- powdered sugar 200 g
- egg whites 3 pcs.
- lemon juice 1/2 tsp
STEP-BY-STEP COOKING RECIPE
Pour cranberries with rum and leave for 10 hours. If you plan to treat children, then rum can be replaced with orange juice or ordinary boiled water.
Put a steam. Heat milk to 30-35 degrees. Crumble the yeast, add 2 tbsp. sugar and 3 tbsp. flour. Stir, cover with a towel and let stand for 15 minutes.
While the dough is rising, grind and lightly beat the softened butter with the remaining sugar, add the vanilla extract.
Whisk the eggs and yolks one at a time into the butter mixture, mixing thoroughly each time. Add zest, stir.
Combine dough and butter-egg mixture. Add the sifted flour little by little. Add cranberries (if soaked in alcohol or juice, then together with the liquid, if in water, drain the water).
Knead a stiff dough. Cover with a damp towel and let rise in a warm place until the dough has doubled in size. Gently punch down and let rise again.
Grease the Easter cake molds with oil and fill 2/3 of the volume, let stand for 30 minutes. Bake in an oven preheated to 180 degrees for 45-55 minutes or until a test on a dry knitting needle (i.e. if you insert a wooden skewer into the middle of the cake and then pull it out, it will be dry, without dough residues).
For the glaze, beat the whites with powdered sugar and lemon juice well with a mixer until thick and glossy. Cover the cooled but still warm Easter cakes with icing and decorate.
Useful advice
Add flour bit by bit. I noticed that sometimes it takes a little less flour, sometimes a little more. It depends on the humidity in the kitchen. If the dough is "tightened", then the cake will turn out to be too dense and the next day it will not be soft.
Calories: Not specified
Cooking time: Not specified
Easter cake with orange zest - recipe with photo
Required products:
- wheat flour, pre-sifted - 600 grams;
- granulated sugar - 200 grams;
- fatter milk - 150 ml;
- fresh yeast - 20-25 grams;
- large chicken eggs - 4 pieces;
- butter - 150 grams;
- turmeric powder - 1 tsp. l.;
- vanillin - 1 tsp. l.;
- zest of 1 orange;
- raisins - 200 grams;
- sugar colored powder for decoration;
- salt - a pinch.
How to cook with a photo step by step
First, pour boiling water over the turmeric to make it brew. 
Do the same with raisins. 
Just before pouring it with hot water for steaming, wash it in plain water. Then start mixing the dough. Pour a couple of tablespoons of granulated sugar into slightly warmed milk. 
After that, you need to crumble fresh yeast to it. 
In sweet milk, yeast will begin to revive and ferment faster. From the total mass of flour, pour 2 tablespoons of flour and add them to the dough. 
Mix everything well and set aside for 15-20 minutes so that the dough foams and becomes fluffy. Separate the protein from one egg, and drive the separated yolk and the remaining 3 whole eggs into a deep bowl. 
Protein is useful to us for protein glaze. Add the sugar to the eggs and beat vigorously until the eggs begin to lighten. 
Then add one glass of flour and knead the dough. 
Now add soft butter one by one. 
After that, pour in vanillin so that the cake comes out more fragrant. Add orange zest to the dough, which will increase the taste of the cake. 
By this time, the dough will turn into an air mass and will be ready to make friends with the dough. 
Shift it to the main part of the test. 
Cover the bowl with a towel and leave to rise for 1 hour. Drain the water from the raisins and let them dry out a little. Knead it into the risen dough. Now again you need to wait until the dough rises a second time. 
Then divide it with your hands into 6-8 lumps and lay it out according to the forms. 
They can be generously greased with any oil or laid out with baking paper. After 15 minutes, send the Easter cakes to a preheated oven and bake at 180 °. After 40-50 minutes, holiday products will be ready. 
Carefully remove the cakes from the molds with a towel and let them cool. 
From the remaining chilled protein and 0.5 cups of sugar, prepare the icing and grease the cakes with it.
by the way, do it. 
Decorate Easter cake with turmeric and orange zest with sugar powder and the Easter treat will be ready.
Bon appetit and Happy Easter!
Want to add a twist to traditional Easter baking? The original Easter cake with raisins and orange peel comes out very tasty and fragrant.
Ingredients for an Easter cake recipe with raisins and orange zest
- milk - 0.5 l
- fresh yeast - 50 g
- chicken eggs - 3 pcs.
- egg yolks - 4 pcs.
- sugar - 1.5 cups
- wheat flour - 1-1.2 kg
- orange peel - 1 pc.
- butter - 200 g
- vegetable oil - 100 ml
- salt - 0.5 tsp
- vanillin - 2 packs
- raisins - 100-150 g
For glaze:
- powdered sugar - 100 g
- egg whites - 2 pcs.
For decoration:
- confectionery decorations - optional
How to cook Easter cake with raisins and orange zest
1) Prepare all the ingredients for making Easter cake with raisins.
2) Warm up 0.5 liters of milk and dilute the yeast in it. Add sugar, salt, vanilla, eggs and egg yolks. Add flour, but not all at once, and mix.
3) Grate the orange zest.
4) Add the orange zest to the batter and mix well. If needed, add some flour.
5) Melt butter and set aside. Add melted butter and vegetable oil to the dough.
6) Rinse and dry the raisins. Add it to the dough and mix well.
7) Put the dough in a warm place, and cover with a clean towel on top. Let the test come up 2 times.
8) Prepare the forms for Easter cakes, I use tin cans, which I line with parchment.
Fill the molds a little less than half and put in a warm place. When the dough in the forms is suitable, you can bake Easter cakes.
9) Preheat the oven to 180 degrees and put the cake pan in it. Bake for 15 minutes, then reduce the temperature to 160 degrees and cook for another 20-30 minutes.
Cooking time for cookies depends on your oven.
Carefully remove the finished cakes from the molds.
10) Prepare products for icing and decorating Easter cakes. You will need chilled egg white, powdered sugar and confectionery decorations.
11) Using a mixer or blender, beat the egg white with powdered sugar.
12) Using a silicone brush, apply the protein glaze to the Easter cakes.
