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Easter cakes with chicken and candied fruit on yeast dough

Cooking recipes / Top Picks / Pastries

4 servings
2 hours 25 min

Milk - 500ml, Sugar - 480 gr, Fresh yeast - 50 gr, Chicken eggs - 6 pcs., Wheat flour - 900 gr, Sour cream - 150 gr, Butter - 180 gr, Kuraga - 120 gr, Mixture of candied fruits - 120 gr, Food poppy - 40 gr, Vanilla sugar - 1 tsp, Vegetable oil - 2.5 tea liters, Salt - 0.33 tea liters, Lemons - 0.5 pcs., Water - 45 ml, Confectionery sprinkling - 2 tbsp.

For the preparation of ideal festive Easter cakes, we prepare the necessary products.

Pour into a measuring mug five hundred milliliters of milk with a fat content of at least three and a half percent, then add fifty grams of fresh pressed yeast to the mug.

Pour into a mug with milk and yeast about fifty grams of sugar.

Add two full tablespoons of flour to the mug.

Mix all the ingredients in a mug well and set it aside for fifteen minutes to activate the yeast.

Put one hundred and eighty grams of soft butter in a voluminous enameled basin.

Pour two hundred and fifty grams of sugar into the basin.

Add one teaspoon of vanilla sugar and one third of a teaspoon of salt to your pelvis.

Separate the proteins from the yolks and add six egg yolks to the pelvis.

We mix all the ingredients well in the total container.

Pour the prepared steam into a basin with an egg mixture.

Mix all the ingredients in a common container with each other.

Add one hundred and fifty grams of 15% sour cream to the basin.

We also mix all the ingredients together well.

Pour forty grams of food poppy into the basin.

Grate and add lemon zest to the pelvis to taste.

We put one hundred and twenty grams of candied fruits in our pelvis.

Add one hundred and twenty grams of dried apricots chopped into the basin and mix all the ingredients together.

Pour nine hundred grams of pre-sifted flour into a total container in parts.

Mix the liquid base with flour and knead the dough.

We continue to thoroughly knead the dough with our hands for about ten to fifteen minutes.

We sprinkle the dough into the pelvis with flour and cover it with a tea towel and put it to part in a warm place for an hour and a half.

After time, we knock the dough into the pelvis very well, remove accumulated carbon dioxide from it and saturate it with oxygen.

We lay out the dough in the required amount according to the prepared forms, then add a little vegetable oil to the forms on top and level it with a spoon, then cover it with a towel and leave to part.

After fifty minutes, put the moulds with cakes in the oven, which was previously heated to one hundred and fifty degrees for fifty-five minutes, then turn off the oven and let the cakes stand in it for about five to seven more minutes.

Taking out the cakes from the oven, we decorate them on top with a cooked protein custard (recipe for making cream for the video).

We also decorate the cakes on top with various roses, figures and pastry sprinkles to our liking.

We cook together, cook simply, cook at home the most delicious dishes from the available products according to our recipes! We congratulate everyone on the bright holiday of Easter!