Homemade Easter cake recipe
Cooking homemade kulich according to the classic recipe is a lengthy process, because wet yeast dough requires special preparation. But the paska cooked with love has a special taste, reminiscent of many distant childhood, when grandmother got up before dawn to make dough. On the eve of Easter, the whole house was filled with a wonderful aroma.
The process itself can be divided into two stages:
- Dough preparation.
- Kneading the dough.
How to make a dough for paski correctly?
So, in order to make a blank (dough) for an Easter cake, you will need:
- 100 g fresh yeast;
- 0.5 tbsp. granulated sugar;
- 700 g flour;
- 1 liter of milk.
Instead of wet yeast, dry yeast can be used, then only 35 g will be needed.
Pour milk into a small saucepan, add sugar, stir and put on low heat. You just need to heat it up, not boil it.
Crumble the yeast into a separate bowl and, gradually adding warm milk, dissolve it to make a thick gruel. Now mix yeast with the rest of the milk and add flour. The dough should be almost the same consistency as for the pancakes, but a little thicker.
When preparing the dough, it is better to use a wooden spatula rather than a metal spoon.
Transfer the dough into a large saucepan, in which the dough itself will then be kneaded. Keep the saucepan warm, not cold. Cover with a towel or a lid on top and let stand for 15 minutes for the dough to come up. After the specified time has elapsed, gently mix the workpiece and leave for the same time.
According to popular beliefs, during the preparation of the cake, it should be quiet in the house: you cannot shout, swear, run and slam the door, otherwise the pasque will not work.
Dough preparation
While the dough is rising, you can start preparing the rest of the ingredients according to the recipe:
- eggs - 5 pcs.;
- margarine - 250 g;
- sugar - 4 tbsp.;
- sour cream 20% - 500 g;
- raisins - 0.5 kg;
- vanilla - to taste;
- flour - 2 kg.
Test preparation process:
- Beat with a mixer 3 eggs until a thick foam, then gradually adding sugar, interrupt it with eggs. It will not all dissolve, because there is a lot, but it's not scary. It should just be a homogeneous thick mass.
- Melt margarine and leave to cool, to be slightly warm. Pour it over the eggs with sugar. Mix.
- Add sour cream. Mix again.
- Combine the prepared mass with the dough and stir until smooth.
- Put steamed raisins into the blank.
- Adding flour, knead the dough, stirring in one direction.
- At the end, add 2-3 tbsp. l. oil (olive or sunflower), stir and leave to rise.
Pasca recipes may differ, but they have one thing in common - the more flour in the dough, the drier the cake. If there is little flour, the dough will be good and moist.
While the dough is right, prepare the molds. Stir the dough one more time before placing it in the molds. Put dough into each mold up to half its height. Bake in a preheated oven (160 degrees) for 40-50 minutes.
Anoint the finished cooled pasques with fondant on top (beat 3 proteins with 200 g of sugar) and sprinkle with dusting powder.