Wet very soft easter cake dough for the night

4 servings
1 day

How do you bake a damp, very soft Easter cake of dough for the night? Sift the flour. Take milk cold or room. tempo. , not warm. Cold eggs need 250 grams - this is 5 pieces. Yeast is dry, instant, which is added directly to the dough. Do not spare salt. As a filling - homemade candied fruits, I made it myself. There was already a recipe. In the comments I will leave a link. Cold butter. Spices - optional, I have: cinnamon, cardamom and nutmeg o

Combine all the ingredients except candied fruit and butter and knead the dough for 5-7 minutes at minimal rpm. This can be done with both testomes and hands. It will be liquid and, if I may say so, slightly rubber. Flour can go more or less, focus on the consistency of the dough.

Then add cold butter in small cubes 15-20 seconds apart. This can take about 10 minutes. And keep kneading the dough further. It will change, become elastic and it will be possible to notice how it will begin to move away from the walls of the bowl in some places.

Transfer to a container greased with vegetable oil and remove to a warm place for approach. The dough should double in size. It took me 2 hours.

After this time, remember the dough. . . If sticking to your hands, brush with vegetable oil.

Ooooh how I love this process. . . the dough is all pierced with air bubbles. . .

Wrap well with cling film and remove in the fridge overnight. In general, you can from 4 hours to 3 days.

I will use homemade orange candied fruits as a filling, which I made myself. There was already a recipe. In the comments I will leave a link. So juicy, bright, sunny and festive!

I will bake in paper forms. Height 9 cm, width 11.

My dough spent 12 hours in the fridge. I'll beat it if you stick to your hands, brush it with vegetable oil.

Add candied fruits, mix. You can, of course, do it on the table, but this is easier;)

Divide into 4 equal parts, each of 280 g, the forms must be filled in at 1/3 and removed for proofing in a warm place.

It took me 2 hours. The dough should double in size. And send to a preheated oven to 180 degrees, bake until cooked. Focus on your oven.

I baked mine for 25 minutes, then covered it with foil so that the top would not burn and bake even 15. Leave to cool completely on the grill. Store best in paper molds, so they will stay soft and fresh for longer.

Beautiful, ruddy. . . the dough baked well, rose. . .

Tender, airy, fragrant, delicious and just very tasty.

By tradition, cover with protein glaze, I have Swiss merengue of 2 proteins. There are a lot of recipes on the Internet, I will not talk about it.

And sugar sprinkling. In short, everything is the old fashioned way;) Sweet, tender, kind, smell of spices and oranges. Very delicious! I hope the recipe will please and be healthy! All you are the brightest and kindest!!!