Today I want to dwell in more detail on baking Easter cake from “Viennese dough”. I have been baking Easter cakes using this recipe for about 20 years, and every year I certainly try to bake Easter cakes according to some new recipe, but my family specifically demands Easter cakes made from “Viennese dough”.
The beauty of this recipe is that the main dough - the sourdough - needs to be made at night, there is no need to watch the dough for half the night, which strives to escape from under your control, we sleep with pleasure and in the morning strong and rested, we are ready to bake this wonderful, fragrant with moist ( I don’t like light and dry Easter cakes!) The festive cake is crumbly.
I’ll make a reservation right away, I bake Easter cakes for two quantities (for 2 liters of milk), because I have a lot of relatives and friends, and I’ve never had an Easter cake left over. Once I specifically left one small Easter cake for a week (I store chilled Easter cakes in a polyethylene bag, only the decorated top sticks out of the bag, if you look closely at the photo you will see for yourself), it remained soft and tasty))
So, I give a recipe for 1 liter of milk:
Ingredients for "Viennese Easter cake"
Milk - 1 l
Yeast (dry) - 1.5 tbsp. l. or pressed - 100 g
Sugar - 3.5 cups.
Margarine (for baking or cream) - 250 g
Egg - 8 pcs
Butter - 100 g
Salt - 1 tsp.
Cognac - 3-4 tbsp (additionally loosens the dough)
Raisins - 100 - 200 g
Dried apricots - 100 g (makes the crumb in the Easter cake moist)
Candied fruits - 100 g
Flour (about) - 3 kg
Potatoes (boiled) - 200 g (Kulich stays fresh longer)
Vanillin 2 packets (or Duchess essence - 1 tbsp)
Unscented vegetable oil - 100 - 150 ml (for kneading dough)
Vegetable oil (odorless, for lubricating the mold)
Semolina (for dusting the mold)
Glaze:
Squirrels - 2 pcs.
Powdered sugar - 200 gr
Lemon juice - 2 tbsp
Now more details about preparing Easter cake:
At 22 o'clock put the dough:
1). Beat 1 glass of sugar with 2 eggs, add 1.5 tbsp to 0.5 liters of warm milk. l. dry yeast (100 grams fresh, I prefer it), combine beaten eggs with milk, grate the boiled potatoes, add them to the dough and mix everything thoroughly. Mix the dough in a 3-4 liter enamel pan, cover with a lid and put in the REFRIGERATOR for 10 hours.
2). Carefully grind 6 yolks with salt with a wooden spoon and put them in the refrigerator; this procedure will make the yolks brighter.
3). In the morning (about 8 o'clock) you will see a hissing, rising mass.
2. Thoroughly grind 5 cups of sugar with 250 gr. melted butter margarine, add 0.5 liters of warm milk, 100 gr. melted butter. Mix well and put this mass on low heat. Constantly stirring so as not to burn, heat to 50 degrees, remove from heat and pour in the fermented dough from the refrigerator, the ground yolks from the refrigerator, four whites whipped to the top (we will leave two whites for glaze) mix everything well.
4). Wash the raisins, dry them and pour boiling water over them, let them stand for 30 minutes, drain the water and dry them on a towel (you can pour 3-4 tablespoons of cognac over the raisins in the evening and add them to the dough along with it), cut the dried apricots into the size of raisins, and we have candied fruits Sold ready-made in the same size.
5). First, you need to add flour to the prepared mixture (the flour should be well dried and sifted twice to enrich it with oxygen) in small portions so that the dough does not become heavy; when it becomes difficult to stir with a spoon, add flour to the table and start kneading with your hands.
6). Add raisins, dried apricots and candied fruits to the dough when it still sticks to your hands, add essence (I take DUCHES) or vanillin (to taste) and knead the dough until it leaves your hands (it will squeak under your hands), but add flour little by little, the dough should be soft and light. If there is some flour left, it's okay.
7). Take a 5-6 liter enamel pan, grease it with vegetable oil and put the dough there, cover with a towel and place in a warm place for proofing, it should increase 3 times (1.5-2 hours).
8). Grease the inside of the Easter cake molds with odorless vegetable oil, cut out circles of cardboard along the diameter of the molds on the bottom, also grease and sprinkle the bottom and walls of the molds with semolina from the inside.
9). When the dough has risen to the desired size, pour some dough onto the table. butter, spread with your hand on the table, lay out the dough and knead it well (do not add more flour, so that the dough does not stick to your hands, moisten them with vegetable oil)
10). I turn on the oven immediately in the morning when I start making the dough (so that the kitchen warms up well). Before putting each piece of dough in the mold, you need to roll it into a bun, fill the molds 1/3, let it rise to 3/4 and put it in the oven on the bottom shelf (under it I put a baking sheet with water, adding more as it evaporates hot water).
eleven). Oven at 180 °C small 20 -25 min, 700 -1000 gr. 40 -50 min, 1 -1.5 kg about 1.5 hours. First, fill and bake small Easter cakes, then medium and large ones, so that the dough does not fall and the tops of the Easter cakes do not blow up.
12).CHECK THE READINESS OF THE EAST CAKES WITH A WOODEN SPREAD (a dry splinter means the cake is ready).
13). Cool the cake on its side. After 10 minutes, carefully separate the Easter cake in a circle with a knife from the walls of the mold, take it out and lay it sideways on a soft mat (fold a large towel in half), this is done so that the walls of the Easter cake do not become flat (a couple of times, while the Easter cakes are cooling on the mat, roll them with side to side).
14). Grease the cooled cake with protein glaze and decorate it to your taste and pack it in a plastic bag until glazed. With this method, the inside of the cake remains moist, and the icing does not get soggy.
15). I make the glaze like this: I beat 2 chilled egg whites with a mixer, remember we left them when we prepared the dough, in a wide bowl, gradually adding 200 grams of powdered sugar, then add a spoonful (2 tablespoons) of lemon juice, and beat until strong foam. I take the cooled cake by the bottom, carefully dip it into the glaze, turn it and take out the finished cake, which you can immediately decorate according to your preferences. Additionally, I don’t dry the glaze in the oven; by morning it will be dry.
PS: It is advisable to bake the cake on Maundy Thursday, because the cake should ripen until Sunday and it will give you its incredible taste on the holiday of Easter!
Easter cake is one of the main attributes of the oldest bright holiday - Easter. The ceremony of preparing lush pastry is a real ritual in many families, and recipes for holiday pasochki are passed down from generation to generation.
To prepare Easter cakes, you need to prepare in advance. Moreover, you should not only purchase all the necessary ingredients for the dish, but also prepare yourself mentally. The perfect Easter cake is certainly prepared with love and soul.
Today we will tell you how to make Easter cake from Viennese dough - tender, sweet, airy. The baked goods according to this recipe are very tasty and do not go stale for a long time. This recipe came to us from Austria; they make delicious buns from this yeast dough. It is necessary to prepare Viennese Easter cake dough in a warm kitchen. Also try to avoid drafts - rich yeast dough does not like them very much. First, the dough is prepared, which must stand for at least 8 hours. It is very convenient to knead it in the evening, then your cakes will be baked in the morning.
Ingredients
The suggested amount of ingredients yields about 15 Easter cakes weighing 200 grams.
Take a large enough container for kneading the dough, as it will increase several times during the cooking process. Beat eggs with granulated sugar until white. 
Heat the milk to a temperature of about 37 -38 degrees, dissolve fresh yeast in it (so that there are no lumps). Pour the resulting mixture into the egg mixture. 
Dissolve the creamy margarine in a water bath and add it to the dough. Mix the ingredients thoroughly. Wrap the container with the dough in a kitchen towel and leave in a warm place for 8-10 hours. 
Steamed raisins should be added to the butter dough. Therefore, pour boiling water over it and leave until completely cooled. Then drain the water, rinse the berries thoroughly, then dry with napkins or a towel. 
After the specified time has passed, add half a teaspoon of regular rock salt and vanilla sugar to the fermented dough. Stir. Then start kneading the dough, adding flour in small portions. It is necessary to knead until the dough stops sticking to your hands, but at the same time its consistency should be soft and tender. Now add the raisins prepared in advance, knead the rich semi-finished product thoroughly again and begin filling the Easter cake molds with it. 
To bake the beans, you can use metal or ceramic molds. They must first be lubricated with vegetable oil so that the finished products do not stick to the walls of the container. One of the most convenient options is paper forms for baking Easter baked goods - they do not need to be greased, and the finished baked goods look very nice in such a “wrapper”. Fill the molds 1/3 full with dough and leave to rise for 60 - 80 minutes. 
When the dough has grown sufficiently in the molds, place them in the oven, preheated to 200 degrees. Bake the pastry for 30 - 50 minutes. The cooking time depends on the size of the Easter cake. 
While the cakes are baking, prepare the fondant to decorate them. Carefully separate the white from the yolk and beat it lightly with a fork. Then add 100 g of powdered sugar and lemon juice. Grind the mass. Add the powder little by little until you get the glaze of the desired consistency. 
Cover hot Easter cakes made from Viennese dough with protein-sugar glaze and decorate with colored decorations on top. Please note that the fudge cools quickly! 
Today we will learn how to prepare Viennese pastry for Easter. It, unlike the Easter cake, must “fit” twice (and one more time – already in shape), requires less fuss, and most importantly, fewer products, which cannot but please the housewives.
Many different delicious baked goods are prepared from Viennese dough - pies, buns, Easter cakes. This pastry retains its delicious taste for a long time and does not lose its splendor. But it is worth remembering that you need to prepare the dough in advance so that the dough can stand and ferment for at least 12 hours.
Required Products:
Preparing the dough
Preparing the dough
Required Products:
Preparing the dough
Required Products:
Preparing the dough
Kulich is a symbol of fullness of life and, as a rule, the housewife bakes several loaves of different sizes for each family member. Perhaps this year, on your festive Easter table, an Easter cake made from Viennese dough will take pride of place - fragrant, airy and very tasty.
The main Christian holiday is approaching - Bright Sunday. Therefore, it’s time for housewives to prepare for the festive feast. Today we bring to your attention a simple but excellent recipe for creating Easter cakes. It is best to make paska dough from the so-called Viennese dough.
It is practically no different from the usual one, but the Easter cakes will come out sweet, airy, and they will begin to go stale much later than those made from simple dough. The right time to start making Easter cakes is in the evening. The fact is that the dough needs to sit for eight to nine hours.
So, the ingredients we need are:
Half a kilogram of sugar;
five to six chicken eggs;
half a liter of milk;
three hundred grams of butter;
fifty grams of regular yeast (they must be of the best quality);
one and a half kilograms of flour (wheat);
salt (one teaspoon is enough);
vanilla sugar (also a teaspoon);
raisins and candied fruits (quantity at your discretion);
To grease the molds, you will need vegetable oil.
It should be noted that the above quantity of products will yield half a dozen Easter cakes. Their weight is half a kilo. The molds should be either metal or ceramic.
In addition, we will need to make icing. To prepare it, let's take:
A couple of egg whites;
lemon juice (teaspoon);
powdered sugar (tablespoon).
First you need to heat the milk. But it shouldn't be hot. Just warm it up. Dissolve the yeast in it.
Then mix the chicken eggs with sugar. You need to beat them until fluffy.
Next - add milk with yeast, as well as beaten eggs and sugar to the melted butter.
Mix this mixture thoroughly, cover with a towel or other cloth, and then put it in a warm place for up to ten hours. At this time, you can soak the raisins.
The next morning, mix this dough, add vanilla sugar, salt and flour. After drying the raisins, add them to the dough.
Then, for twenty, perhaps thirty minutes, knead the dough. The longer, the tastier. Do this until the dough stops sticking to your hands.
Once this is done, you need to spread the dough into the molds. It should fill the mold by one third. We leave them for an hour and a half or even two. During this time the dough will rise.
After this, you need to put it all in the oven, the temperature of which is two hundred degrees. The pastry will bake from half an hour to fifty minutes. You can check how ready the cake is with a wooden stick.
Now let's get to the glaze.
Using a mixer, beat the ingredients - egg white and lemon juice, add powdered sugar. Beat until thick.
Now you can cover the still warm little ones with it. And you can put candied fruits on top of them.
That's all. Delicious Easter cake is ready.
