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Puffy and porous yeast Easter cakes: how many eggs to add to the dough

Kateryna YagovychFood
How to make a fluffy and porous Easter cake. Source: Freepik

Loose and porous Easter cake is made from yeast dough. However, it is very important to knead it properly. In addition do not add whole eggs, only the yolks. Then the dough will have a pleasant yellow color.

The idea of making a porous yeast Easter cake was published on the Instagram page of chef Yevhen Sushko (sushkochef). Instead of traditional fondant, use a coating of almond flour and sugar.

Puffy and porous yeast Easter cakes: how many eggs to add to the dough

Ingredients:

  • wheat flour - 1 kg.
  • dry yeast - 22 g
  • soft butter - 25 g
  • eggs (yolks) - 10 pcs.
  • salt - 20 g
  • sugar - 200 g
  • vanilla sugar - 20 g
  • milk - 500 ml.
  • raisins - 200 g
  • candied fruit, lemon or orange zest - 100 g

Method of preparation:

Puffy and porous yeast Easter cakes: how many eggs to add to the dough

1. Mix flour, yeast, salt, vanilla sugar and zest.

2. Beat egg yolks with sugar.

Puffy and porous yeast Easter cakes: how many eggs to add to the dough

3. Pour into the previous mixture.

4. Heat milk with butter to 30 degrees.

Puffy and porous yeast Easter cakes: how many eggs to add to the dough

5. Knead the dough, gradually pouring in milk. You can do it in a stand mixer. Knead for 20-30 minutes. Make sure that the dough is elastic so that it is not too tight or liquid.

6. Soak raisins for 10 minutes in water, wash and dry them on a paper towel. Add a little flour to them and mix.

Puffy and porous yeast Easter cakes: how many eggs to add to the dough

7. Add raisins and candied fruit to the dough and knead again for some time.

8. Set aside in a warm place and cover with a towel.

9. After an hour, knead it down. Let it rise again.

10. Divide the dough into pieces.

Puffy and porous yeast Easter cakes: how many eggs to add to the dough

11. Roll up each dough piece and put it into paper molds. If you have metal molds, pre-grease them with vegetable oil. The dough should cover 1/3 of the mold.

Ingredients for the coating:

  • almond flour - 203 g
  • flour - 81 g
  • sugar - 405 g
  • corn starch - 122 g
  • whites - 270 g

Mix everything (best in a thermomixer)

  • for a large Easter cake - 75 g
  • for medium - 50 g
  • for a small one - 35 g

For sprinkles:

  • sugar - 15 g
  • almond flakes - 10 g
  • powder - 15 g

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