There is very little time left until the end of Lent, and housewives will start to fiddle with the dough to bake Easter cakes.
This is a responsible task, and many cooks are sincerely worried when the Easter cakes do not turn out well. No wonder, because yeast dough requires experience. But is it possible to do without the hassle of kneading?
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to bake Easter cakes without kneading the dough.
You will need:
- flour - 600 g;
- yeast - 20 g;
- sugar - 400 g;
- eggs - 8 pcs.;
- butter - 180 g;
- milk - 200 ml;
- cognac - 50 ml;
- turmeric - 0.5 tsp;
- vanilla sugar - 5 g;
- salt - 0.5 tsp;
- honey - 45 g;
- gelatin - 1 tsp;
- water - 6 tbsp;
- lemon juice - 1 tsp.
How to cook
1. Pour water over the yeast and add 50 grams of sugar, leave for 10 minutes, add warm milk and 150 grams of flour, leave for half an hour.
2. Beat the yolks until the mixture becomes white, then add honey, salt, regular sugar (100 g) and vanilla.
3. Add the beaten yolks, cognac, turmeric, butter and the remaining flour to the bowl with the dough, mix until smooth and leave for 3 hours under a towel.
4. Place the dough into the molds and leave for 1.5 hours.
5. Brush with beaten egg and bake in an oven preheated to 180 degrees for 40 minutes.
6. Prepare the glaze: pour two tablespoons of cold water over the gelatin for 10 minutes, then dissolve the sugar (250 g), bring to a boil.
7. Beat with a mixer, pour in lemon juice and beat for another 2-3 minutes, after which you can apply it to the Easter cakes.
Earlier we told you how to make an Italian salad with tomatoes and basil .
Expert: Julia Arkhipova
