Easter cake with poppy

12 servings
9 hours 20 min

Stage
1. Preparation of opara. Yeast, and to cook the cake we will need fresh, put in a medium-sized container, pour sugar sand to them and rub everything with a tablespoon. Next, fill the mixture with warm milk (not hot - the milk temperature should not be higher than 40 degrees). Mix everything and then add flour to this mixture (it needs to be previously sifted). Mix it thoroughly with a fork or using a whisk, tighten the bowl with cling film or cover with a clean towel. We leave the bowl with the para to stand for an hour in the kitchen conditions (warm place). There should be no drafts. When the specified time passes, the yeast will work - the vapor will increase in volume and will be in bubbles. Stage

2. Preparation of dough. Sift flour into a large container, and then add steam to it. Yolks, granulated sugar and some salt are also sent there. We knead the dough. It should turn out pretty cool. We form a ball from the finished dough, put it on the bottom of the container, which we tighten with cling film from above or cover with a clean towel. Leave the dough in a warm place for 30 minutes. After this time, we pour water into the container with the dough, it should be a little warm. We mix everything well again. Next, add the softened butter and mix everything well again. The dough is very soft, pliable, uniform. We form the ball again and remove it to a warm place, but now for 2 hours. During this time, the dough should increase in volume several times. We remove the dough and put it on the work surface. We fold it several times overlapping (stretch it and then fold it). We do it 3-4 times. Then we form the ball again, put it in a bowl under the film and in a warm place for 3 hours. It should increase again in size several times.

3. We prepare the filling. Pour the food poppy into the blender bowl, add sugar sand. Grind, then add the proteins and grind again.

4. We form and bake cakes. We divide the matching dough into 4 portions, stretch each into a rectangular layer. The layer is smeared with poppy filling, distributing it evenly over four future cakes. Then we turn the layers into rolls, fold them in half (like a rainbow) and place them in molds to bake the bends up. Forms must be filled out by only 1 third. We leave the dough in molds in a warm place for
1. 5 hours. Turn on the oven to heat up to 200 degrees Celsius. Grease future cakes with a slightly beaten fork egg and put in the oven for half an hour. We check the readiness of the cakes with a dry match test. Stick in a match or wooden skewer. If the stick remains dry when pulled out of the dough, the cake is ready. Cool the ready-made cakes. And after they can be decorated to your taste.