Easter cake on cream and dry yeast

3 servings
1 day

How to bake Easter cake on cream and dry yeast? First, cook the opara. Cream is suitable with a fat content of at least 20%, milk at least 2. 5%. Pre-sift the flour.

Combine cream with milk together and heat to a warm state (no more than 38 degrees). Dissolve yeast and sugar in them. Then add the flour and knead such a small lump of dough. Slightly sticky, but leaving no trace. Wrap it in cling film and put it in the fridge overnight.

Continue to cook the dough in the morning. Sift the flour, with this you will not only remove the possible garbage, but also saturate it with oxygen, which will make the baking more airy. Take butter 82% fat, high-quality and natural. In such baking in oil, it is better not to save. The taste of the finished product depends on this. The oil should be cold. Take spices if desired. I have this cinnamon, nutmeg, cardamom. Stir the yolks with the sugar.

In the combine bowl, combine the opara, yolks, grated with sugar, spices, salt and mix well until smooth. This is the dough that turns out.

Then add cold butter in small cubes at intervals of 10-15 seconds. It can take about 10 minutes. This is the dough that turns out in the end. Soft and elastic.

Readiness can be checked for the so-called & quot; gluten window & quot; - when stretched to a transparent state, the dough should not tear. Round the dough, put it in a tin greased with vegetable oil, cover with a napkin and leave in a warm place to approach for 2 hours. The dough should double in size.

As a filling, I use orange candied fruits and dried fruits soaked in syrup with alcohol.

Transfer the required amount to a sieve, let the syrup drain.

Wash the matching dough. Add candied raisins, knead well. Leave the dough to rest for another hour in the same warm place.

For baking, take paper forms. I have them 9 cm high, 11 cm in diameter.

The dough will increase a little while resting. Divide into 3 equal parts of 305-310gr each.

Round each part and fill out the form a little more than 1/3.

Leave the dough molds to come up in a warm place. It took me a little less than 2. 5 hours. The dough should double in size. Much depends on the temperature in the room. To prevent the top from burning and the cap to rise well, lightly brush it with water or milk.

Bake the cakes at 170-175 degrees until cooked. It took me 40 minutes. Check your readiness with a wooden stick. Let the cocks cool completely on the grill.

Decorate them as desired. I have a protein glaze (or Swiss meringue) of 2 proteins. And here are such cute, beautiful nests made of black chocolate and M & amp; M's drage. Kulichi are wet, sweet, sweet, but not clogged with flour. They smell tasty of spices and oranges.

Enjoy your meal!