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1. PANNETONE CAKE - the most airy and weightless, the most delicious Easter cakes 😊.
RECIPE:
Flour - 450 g
Sugar - 150 g
Vanillin - 2 g (1 sachet)
Raw yeast - 25 g
Yolks - 150 g (5 pcs + 1 egg)
Warm milk - 100 g
Warm water - 80 g
Cognac - 20 g (2 tablespoons)
Honey - 25 g (1 tablespoon)
Butter - 180 g
Orange juice - 30 g (2 tablespoons)
Zest of 1 orange
Raisins (light, dark) - 2 handfuls
✨✨✨
Pour warm boiled milk into the bowl, put honey, add warm boiled water, cognac, add raw yeast and mix until smooth. We spread 5 yolks and 1 egg, add sugar and mix.
Pour vanilla into a bowl with sifted flour and mix.
Pour the liquid component of the dough into this bowl and knead the dough. The consistency of the dough is like thick pancakes. Now put the softened butter in the bowl and knead the dough completely. Cover the bowl with cling film and refrigerate overnight (12 hours).
Even in the refrigerator the dough came up. Punch down the dough and let it warm up to room temperature in a warm place and rise. This takes an hour.
You need to knead the dough for 10 minutes. Put the raisins, orange zest and 30 g of orange juice into the mixer bowl along with the dough.
And here is a pretty liquid dough we got.
We remove the bowl with the dough in a warm oven to approach for 1.5 hours.
The dough came out great again. We crush it and lay it out in forms. I have molds with a diameter of 7 cm and a height of 8 cm, and 100 g of dough is placed in them. Fill out 1/4 of the form.
We remove the forms in a warm oven to approach for 50 minutes.
Now I increase the oven temperature to 170 degrees, but only turn on the lower heating element.
When the dough in the forms finally rises (it's 10 minutes), I turn on the top heating element. If there is convection, turn it on. In this mode, we bake Easter cakes for another 20 minutes.
So that the dough does not settle, I put them on their side to cool.
If you take such a cake in your hands, then it seems weightless.
And in the context it is a fluffy, tender dough.
Decorate top with icing
2. KULICHI - CRAFFINS - the filling and the method of forming the Easter cakes will give them not only an interesting taste, but also a very beautiful look that does not require additional decoration.
DOUGH RECIPE (glass - 200 g):
0.5 cup (100 g) warm milk
0.5 cup (100 g) sugar
40 g butter
1 egg
2 yolks
1 tbsp (30g) soft caramel or boiled condensed milk
1 teaspoon (5 g) brandy
1 sachet (7 g) dry yeast
1 sachet (2 g) vanillin
~2 cups (350g) sifted flour
A pinch of salt
70 g butter for brushing
FILLINGS:
- poppy seed filling (watch video)
- finely chopped walnuts, a handful + 1 teaspoon of sugar
- dried fruits (raisins, dried apricots, prunes, dates), a handful + 1 teaspoon of sugar
✨✨✨
Mix dry ingredients - flour, salt, vanillin and dry yeast.
Beat with a mixer in a fluffy mass one egg and two yolks with sugar
Continuing to beat, add softened butter, soft caramel, cognac.
At the very end, add warm milk and finally mix with a mixer.
Add dry ingredients to the rich dough component. Knead the dough for 8 minutes
We remove the dough in a warm place to approach.
The dough rises for 2 hours.
Divide the risen dough into 3 parts. We crush each part, cover and leave for 10 minutes
We will need 3 molds with a diameter of 9 cm, a height of 9 cm.
Take one part of the dough and roll it very thinly. Thickness of the test - 2 mm.
Brush the surface of the dough well with softened butter.
Spread the filling over the surface of the dough.
We twist the dough with the filling into a tight roll. Do the same with the rest of the test.
Now we take the first, rested roll. Cut it in half lengthwise, leaving one end of the roll uncut.
We turn the cut parts of the roll with a snail, and the cut should be outside.
The snail from the second part of the roll is placed above the first. We hide the end of the second part inside, in the middle.
And here is such a twisted Easter cake - kraffin is placed in a mold.
We let our Easter cakes - kraffins come up for another 15 minutes in a warm place.
We bake Easter cakes in the oven at an average level for the first 10 minutes at a temperature of 200 degrees, then reduce the temperature to 180 degrees and bake for 25-30 minutes. I include both Tena without convection. The baking time depends on your oven.
I let the finished Easter cakes cool in the molds so that they do not break when removed from the molds.
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