How To Cook Subtleties For Making Successful Easter Cakes - Recipe

Author: Victoria Aly Time for reading: ~2 minutes Last Updated: August 08, 2022

How To Cook Subtleties For Making Successful Easter Cakes - Recipe

Learn how to cook "Subtleties for making successful Easter cakes". Delicious recipe.

Kneading and baking delicious and successful Easter cakes is not for everyone, so we suggest you see some subtleties related to these important processes from the preparation of traditional Easter bread to keep it up to standard.

The ready-made dough, which is sold in grocery stores, is undoubtedly a great convenience for the hosts and it can be used to prepare almost anything. But! Not Easter cakes. It is best to knead the dough yourself.
If you do not give up this idea, you should get quality basic products - flour and yeast. Do not experiment with flour, rely on already tested and proven types to make sure that your Easter cakes will turn out properly.
It is very important not to overdo the flour, because the finished product will become hard before you can serve it. The very liquid mixture is also not suitable, because then the Easter cake will turn into a shapeless cookie. Find the golden mean and knead an airy non-stick dough.
Make every effort to knead the Easter cakes and remember that the rising must be three times: once the yeast rises, then the finished dough and once when you put it in the baking dish.
The dough is capricious, it does not like currents and humidity, prefers heat. Therefore, it must ferment in a dry place at a temperature not lower than 30 degrees.
As for the spices, saffron will give a yellow tinge, and cardamom, ginger, nutmeg and cinnamon will darken the dough. You can use a mix of aromatic spices, but you should not overdo it with such additions.
Raisins, candied citrus peels and candied fruits are not just a supplement, but a mandatory part of the Easter cake.

We came to the baking and start that the oven should be preheated to about 200 degrees. A well-known trick is to put a pot of hot water in its lower part so as not to burn the Easter cake.
It is best to use detachable molds, which should be pre-greased with oil and sprinkled with flour. The bottom of the dish can be covered with greased parchment.
Fill the chosen form halfway with the dough and put it in the oven only when it increases its volume by 3/4.
Dough weighing less than 1 kg is baked for 30 minutes, 1 kg - 45 minutes, 1.5 kg - 1 hour, 2 kg - an hour and a half.
If the surface of the Easter cake starts to burn, cover it.
Check the readiness with a toothpick: pierce the Easter cake with it and take it out, if it is dry, then it is baked enough.
Carefully remove the fluffy delicacy from the pan, waiting for it to cool slightly.

Despite all the tricks, subtleties and tips, they say that a delicious Easter cake is obtained if a prayer is said before you start preparing it.

Happy Easter holidays!

How To Cook Subtleties For Making Successful Easter Cakes - Recipe

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