How to prepare the perfect yeast Easter cake: the dough will rise and will be very puffy

The perfect Easter cake is made from yeast dough. And in order for it to rise and turn out fluffy, you need to make a good starter. It is also very important to follow the correct kneading technique.

Food blogger Iryna shared the idea of making the perfect yeast Easter cake on Instagram. The dough does not come out of the mold.

Ingredients:

• candied fruit and dried fruit - 200 g
• rum for dried fruits - 150 g

Ingredients:

• milk - 200 ml
• yeast - 12 g of live yeast (or 5 g of dry yeast)
• flour - 70 g
• sugar - 50 g

Ingredients for the starter:

• egg yolks - 5 pcs.
• sugar - 100 g
• vanilla sugar - 1 pack
• zest of 1 orange
• a pinch of salt
• turmeric - 1 tsp.
• flour - 400 g
• soft butter - 70 g

Method of preparation:

1. First, prepare the filling. Soak dried fruits in rum at least overnight. Candied fruits do not need to be soaked.

2. For the starter, combine warm milk, yeast, sugar and flour. Stir, cover with cling film and leave in a warm place for an hour.

3. During this time, the steam will increase 2-3 times and a foamy cap will appear on it.

4. For the dough, add egg yolks, sugar, vanilla sugar, zest, turmeric, salt and butter to the starter. Mix well.

5. Sift flour and knead the dough for 15-25 minutes. At first, the dough will be quite liquid. This is normal. As you knead it, gluten (gluten) will begin to develop in it, and it will stop sticking to your hands and will become homogeneous, elastic and tender.

6. If you knead the dough with a mixer, the kneading time is reduced by half.

7. It is important to knead the dough in a deep bowl because it will increase in volume after it stands.

8. Cover the dough with plastic wrap and place in a warm place for 2-3 hours.

9. Drain off the excess rum from the soaked dried fruit, mix them with 1-2 tbsp of flour (so that they are evenly distributed in the dough).

10. Knead the dough by hand. Add dried fruit and candied fruit and mix well.

11. Put the dough into the molds in portions, filling them by ⅓, no more.

12. Put the molds on a baking sheet, cover with a towel or film and leave in a warm place for 2-3 hours.

13. Preheat the oven to 170 degrees.

14. Bake the cakes for about 40 minutes.

15. If the top browns much earlier, you can cover the cakes with foil.

16. Check the readiness with a toothpick. It should be dry.