Cooking description:
If you do not like raisins, then you can bake cakes without them. Or, on the contrary, add pieces of dried apricots and candied fruits in addition to raisins. Alcohol must be added to the dough, it is he who helps the cakes to stay fresh and soft for a long time. I tell you how to cook a cake that does not stale for a long time.
Purpose: At the festive table / Easter
Main Ingredient: Flour / Yeast
Dish: Baking
Ingredients:
- Wheat flour - 3 Kilograms (it may take a little more or less)
- Milk - 1 Liter
- Yeast - 100 grams (fresh, pressed)
- Chicken eggs - 10 Pieces
- Sugar - 1 Kilogram
- Butter - 500 grams (softened)
- Vanilla sugar - 40 grams
- Raisins - 2 Glasses
- Cognac - 3 Art. spoons (or vodka)
- Cinnamon - Pinch
- Nutmeg - Pinch
- Salt - Pinch
Number of Servings: 20-25
How to cook "Easter cake that does not stale"
Prepare all the ingredients you need. Rinse the raisins and pour boiling water over for 10 minutes. Then drain the water.
Start by making a dough. Crumble the yeast into slightly warm milk, add 15 tbsp. sugar (from the total mass), 3 tbsp. flour, stir with a whisk and remove in a warm place for about an hour.
There is not always a warm place in an apartment or house. I heat the oven for 3-5 minutes at 50 degrees, turn it off and put the dough or dough inside to rise. Very comfortably! And yeast works faster than in a room.
Add eggs, softened butter, sugar, vanilla sugar, cognac, nutmeg, cinnamon, salt to the matched brew.
And prepared raisins. Mix everything thoroughly with a whisk.
Start gradually introducing the sifted flour, first knead the dough with a whisk or spoon, then continue with your hands.
You should make a soft, pliable dough. Grease a convenient large container with vegetable oil and place the dough in it. So it will be easier to remove it from the walls of the container after lifting.
Remove to a warm place for about an hour. Pound the risen dough a little.
Grease the prepared forms with vegetable oil or cover with baking paper. Pinch off the dough and place in the tins, filling 1/2 or 1/3 full. Cover with a towel and let sit for half an hour.
The risen dough can be placed in the oven preheated to 180-190 degrees. Bake small cakes for 20-25 minutes, it is better to put them in front, so that it is convenient to take them out earlier.
And bake large ones for 40-45 minutes. Put the finished cakes without taking them out of the mold on a heat-resistant surface on their side. Leave to cool completely.
Then cover with glaze and garnish with sprinkles. When the icing is completely set, store the cakes in a sealed plastic bag. They will remain soft and tasty for a long time.
Happy Easter!
Chef's advice:
If you have a small family, then reduce the indicated portion of the ingredients by half or three times.