No matter how much you cook, there are always not enough Easter cakes; they disappear very quickly, faster than the holidays end. What to do? Bake again according to all the rules (i.e. long and thoroughly)?
The solution is to bake a delicious and relatively quick cake. This is exactly the recipe offered.
For a mold with a diameter of 29-30 cm.
Cooking time is about 2 hours.
Ingredients
For the test
- fresh yeast - 35 grams
- salt - a pinch
- sugar - 150 grams (moderately sweet)
- flour - 600 grams
- milk - 200 ml
- zest of 1 lemon
- butter - 350 grams
- eggs - 5
- candied fruits - 150 grams
For the glaze:
- egg white - 1
- powdered sugar - 125 grams
Preparation
Sift the flour. Grate the lemon zest. Grease the mold with oil and dust with flour.
Pour warm milk into a bowl and add yeast.
Add sugar. Stir until the yeast dissolves.
Add a third of all the flour. Cover with a towel (or cling film) and place in a warm, draft-free place for 20 minutes.
Melt the butter and pour it into the dough, stir.
Add eggs, lemon zest and candied fruit. Mix thoroughly.
Add the remaining flour and knead into a soft dough; it will be slightly sticky.
Transfer the dough into the mold, taking up 2/3 of its volume. Cover with a towel and let stand for half an hour.
Bake in an oven preheated to 180 degrees for 35 minutes. Check for doneness with a wooden skewer; it should come out dry. If necessary, cover the top with parchment to prevent the cake from burning.
Cool the finished cake with candied fruits slightly in the pan and remove. Place on a wire rack to cool completely.
Prepare the glaze: carefully separate the egg white into a bowl, beat it into a strong foam, add a little powdered sugar, continuing to beat.
Brush the egg white icing onto the completely cooled cake.
The final touch is the sprinkles.
On a note
Don't ignore sifting the flour, which aerates the flour and makes baked goods fluffier.
Instead of candied fruits, you can take raisins (pre-soak them in aromatic alcohol, and dry them before putting them in the dough), dried cherries or cranberries.
If your pan is smaller, prepare a couple more small baking pans - it’s better to put everything in the oven at once so that the dough doesn’t overcook.
It would not be amiss to remind you that you need to take the freshest eggs for the glaze, since they are not subject to heat treatment. If you don't want an egg glaze, make it with lemon juice and powdered sugar.
In order for the white glaze to whip into a strong mixture, you must first beat the whites and then add the powder. By the way, powder, especially homemade powder, needs to be sifted - large particles can cause failure.
You can add not only lemon zest to the cake, but also orange zest, which will give the baked goods a slightly orange, warm color.
There are always difficulties with Easter cakes. We can’t get our hands on it, because we bake them once a year, draw conclusions from our mistakes, but after a year we happily forget. That’s why you should adopt a proven classic recipe that will guarantee Easter baked goods year after year.
Classic recipe
The good thing about this recipe is that it is versatile and very easy to make. The calculation of products is given for four small Easter cakes.
To prepare the dough you will need:
- warm milk – 80 ml;
- dry yeast – 7 g;
- natural honey – 30 g;
- wheat flour – 60 g.
To prepare the dough:
- high-quality flour – 350 g;
- soft butter – 120 g;
- large eggs - 3 pieces;
- fine sugar – 50 g;
- table salt – 10 g;
- dark raisins + multi-colored candied fruits (cut into cubes) – 70 g each;
- a pinch of vanillin;
- for greasing 1 yolk.
Small Easter cakes are baked for 35-40 minutes. Their calorie content per 100 grams: 330 kcal.
Preparing Easter cake with candied fruits and raisins:
Step 1. Let's prepare the dough. Stir 30 g of honey and 7 g of yeast in heated milk. Then carefully add the sifted flour into the liquid. During sifting, it is enriched with oxygen and rises well, so the cakes are baked lighter. Cover the container with the dough with cling film and place it on the stove or in another warm place where it is not very hot. Be aware that at temperatures above 40 ºC, yeast cultures will die;
Step 2. Prepare the dough. Add the recommended products to the finished dough. Start with liquid ingredients and end with flour. Don't forget to add a little salt. Knead the dough so that it easily comes off your palms, but is not tough;
Step 3. Melt the dough. Leave it alone for 40 minutes until it doubles in volume, then knead it with your hands, add candied fruits, prepared raisins (rinse, dry). Ideally, after this process, the dough should rise again. This way it will turn out better and more tender. But this stage is often skipped due to lack of time;
Step 4. Place into molds. Prepare them in advance by lining the inside with parchment. Place the dough in them so that it fills half the mold or even a little less. After packaging, leave future Easter cakes for 20 minutes. at rest;
Step 5. Bake in the oven. The main thing is to maintain the temperature regime and not open the oven door during the baking process. Know that high temperature is not suitable, as it will cause the cakes to “fall off”. The optimal option is 170 ºC. When the top of the cake sets during baking, it should be greased with beaten yolk;
Step 6. Remove the cake from the oven. Leave it to cool in the mold, after which it can be removed easily, because when it cools, the baked goods decrease slightly in volume;
Step 7 Decorating baked goods. Grind the sugar into powder, sprinkle the top of the product or make a very simple glaze. To do this, combine sugar with egg white in a bowl, drop a little fresh lemon juice into the mixture, and beat thoroughly;
Note: you can make colorful Easter cakes by adding a little cherry or orange juice to the glaze. Children will definitely like this delicacy.
Cooking easy and simple cake with almonds at home
You can fantasize endlessly by adding candied fruits, raisins and almonds to the dough. But to make it easy and simple, you need to prepare these ingredients in advance. Sort out the dark varieties of raisins thoroughly, add water for a short time, rinse and dry.
Before adding to the finished dough, roll in a small amount of flour, so it spreads more evenly throughout the cake.
Peel the nuts from the films; to do this, pour boiling water over them, drain them and pour them in again, and when the water cools a little, peel the kernels, dry them in a warm frying pan and chop them.
You will need for six small Easter cakes:
- 0.5 kg of sifted flour;
- a pinch of vanilla sugar;
- 0.2 kg white sugar;
- 100 ml low-fat cream;
- 10 g yeast (dry);
- 200 g softened butter;
- chicken egg – 4 pieces;
- dark raisins + candied fruits – 100 g each;
- peeled almonds – 50 g;
- a little salt.
Active cooking time: 40 min. Calorie content per serving: 335 kcal.
How to cook Easter cake with candied fruits, almonds and raisins:
- Mix the dough: combine milk with cream, add 100 grams of granulated sugar and heat slightly. Stir until the sugar dissolves. Add 5 g of yeast and 100 g of flour, stir. Cover the container with the dough with a towel or cling film and leave in a warm place for 60 minutes;
- While the dough is rising, make the pastry. To do this, mix the eggs with the remaining sugar, grind until white, add a pinch of vanillin, butter, beat;
- Pour the finished dough into the egg-butter mixture and season with salt. Knead the dough with your hands until smooth and homogeneous. Add coarsely chopped candied fruits, raisins, almonds, stir;
- Fill the molds one-third full with dough, leave to rise warm;
- Place in the oven, bring the temperature to 165-170 ºC and bake for 40 minutes. (this time is recommended for small baking; large Easter cakes are baked for more than 60 minutes);
- Cool the finished baked goods, then decorate with sugar icing or fondant, candied fruits, nuts and other decorations of your choice.
Recipe for Easter cake with sour cream, raisins and candied fruits
Prepare the additives in advance: sort out the dark raisins, rinse, dry on paper towels, then pour in cognac. Prepare a saffron tincture by adding a pinch of saffron to a glass of vodka.
You will need:
- 11 g dry yeast (fresh - 60g);
- 10 g vanilla sugar;
- 1 kg of premium flour;
- 2 eggs of selected category;
- 6 egg yolks;
- 0.4 kg fine sugar;
- 150 g dark raisins + candied fruits;
- 200 g fat sour cream;
- 30 ml cognac;
- 125 ml milk;
- a pinch of salt;
- a stick of butter;
- 2 tbsp. spoons of saffron tincture.
For glaze: 2 egg whites + 100 g sugar.
Cooking time: passive 3 hours, active 45 minutes. Serving value: 340 kcal per 100 g.
Preparation:
- Make the dough: mix 25 grams of flour with 125 ml of warm milk. Separately, dilute dry yeast and 25 g of sugar in a small amount of liquid, add them to the milk mixture, leave the dough warm for about 60 minutes;
- Grind the full-fat sour cream, a pinch of salt, vanilla and regular sugar and add the yolks, one at a time, and 2 eggs, mixing thoroughly. Add flour and knead the dough well. Add the dough, stir, put in a warm place for 2 hours;
- Then add soft butter, candied fruits, raisins, pour in the tincture and add the rest of the flour, knead well, let rise;
- Meanwhile, prepare the cake pans by lining the insides with oiled parchment. Place the finished dough in them so that it occupies one third of the volume of the mold, place it next to the stove;
- When the dough in the molds has doubled in volume, place the Easter delicacy in the oven and bake for 45 minutes. at a temperature of 165 ºC.
Read how to prepare incredibly tasty, but at the same time lean sandwiches for every day and for the holiday table.
Read how to make Lenten potato pie, an interesting recipe that can be prepared during the fasting period.
Read our article on how to cook mackerel on the grill.
Easter cakes with candied fruits and raisins are best when prepared according to the following rules:
- Add dry yeast to the dough. Firstly, they are more aromatic than fresh ones, and moreover, they are guaranteed to “work”;
- Knead the dough until elastic, it should easily separate from the walls of the container, be soft and slightly shiny. You can prepare it in 10 minutes with a mixer. If you knead by hand, you will have to work much longer;
- Do not place the container in a very warm place. For example, near a hot battery - this is not a good option at all. The fact is that temperatures above 35-40 ºC kill yeast;
- Be sure to melt the cakes in the molds. If you fill the mold to one third of the volume with dough, the baked goods will turn out light and fluffy; if you fill the mold to ½ of the volume, the cake will turn out dense. Know that for a large one you will need 500 grams of dough, for small ones 250 grams are required;
- You only need to decorate a completely cooled delicacy;
- Fudge is suitable for decoration; you can buy it at a candy store or make your own white icing. To do this, beat powdered sugar with egg white and lemon juice;
- Cover the top of the cake with glaze, sprinkle candied fruits, nuts, caramel or other decorations of your choice on top.
An Easter cake made of dense and elastic dough must be on the Easter table. What they sell in bread shops is often just a cupcake with raisins. Easter fluffy Easter cake is not like that. It is made from well-risen dough, which contains only high-quality ingredients and is filled with raisins, candied fruits or nuts.
Kulich is the main treat of the Easter table. Today we will tell you a recipe for aromatic airy Easter cake, which is sure to please both home and guests. It will keep fresh and soft at room temperature for up to 4 days.
Author of the publication
Author and founder of the “site” project - a culinary portal about simple and tasty food. With the help of the site, it unites all lovers of homemade food. Together with other food bloggers, he shares delicious recipes with detailed step-by-step descriptions. She loves to cook and puts her culinary knowledge into recipes. Every day we try to make this project even more convenient and interesting. Mom of Anya and Kirill.
- Recipe author: Olesya Fisenko
- After cooking you will receive 1 kg
- Cooking time: 3 hours
Ingredients
- 450 gr. wheat flour
- 250 ml. milk
- 3 pcs. egg
- 1 PC. egg yolk
- 130 gr. sugar
- 10 gr. vanilla sugar
- 10 gr. dry instant yeast
- 100 gr. candied fruit
- 100 gr. raisin
- 10 ml. vodka
- 120 gr. butter
- 1/2 lemon lemon zest
- 1 PC. egg yolk
- 10 gr. butter
- 10 gr. semolina
- 2 pcs. egg white
- 50 gr. powdered sugar
- 1 tsp lemon juice
Cooking method
Prepare the ingredients. Remove the butter from the refrigerator in advance so that it comes to room temperature.
The first stage of preparing Easter cake is dough. It will help the dough rise better and take on the desired structure. Sift 180 g of wheat flour into a bowl, add yeast, 70 g of sugar and warm milk (38-40 degrees). When working with yeast, the temperature of the liquid is very important - it should not be cold or hot, but warm. Stir the dough until smooth, cover with a towel and put in a warm place without drafts for 1 hour.
Separate two eggs into yolks and whites. Set aside one yolk for greasing the cakes, put the whites in the refrigerator. Beat three eggs and a yolk with vanilla sugar and 60 grams of granulated sugar until a thick, light mass. Sift 270 grams of flour into a large bowl, pour in the beaten eggs and dough.
Add room temperature butter to the dough and knead the dough thoroughly for 10-15 minutes until it becomes manageable and homogeneous (the dough is still a little liquid). Cover the bowl with the dough with a towel again and put it in a warm place for 40 minutes (no longer).
While the dough is rising, rinse the raisins, pour boiling water or cognac (rum) and leave for 20 minutes. After 20 minutes, place the raisins on a kitchen towel and stir them periodically so that the towel absorbs excess moisture. Place candied fruits and raisins in a bowl, add 20 grams of wheat flour and stir. Flour will help absorb excess moisture and prevent dried fruits from settling in the cake during baking. Using a fine grater, remove the zest (yellow layer) from half the lemon. Pour vodka (or cognac in which the raisins were soaked) into the risen dough, add zest, knead the dough. Add dried fruits with flour and knead again so that the dried fruits are evenly distributed in the dough.
Prepare baking dishes (this amount of dough makes about 1 kg of Easter cakes). If you have a metal mold, grease it with butter and sprinkle with semolina or breadcrumbs (shake the mold to remove excess grain). Paper forms do not require preparation. Place the dough into molds no more than 1/3 full. Put the cakes to proof: cover with a towel and put in a warm place, or put the forms with the dough in an oven preheated to 50-55 degrees for 20 minutes (the second option is preferable).
After proofing, the cakes will increase in size (you need to catch the moment when the dough is 1 cm below the edge of the pan), carefully remove them from the oven, brush the top of the dough with yolk using a silicone brush. Increase the oven temperature to 170-180 degrees. Place a ladle of water on the bottom of the oven. Once the oven is hot, place the cakes in the middle of the oven. After 7 minutes, carefully remove the ladle with water and continue baking the cakes for about 40 minutes (depending on their size). Check readiness with a wooden skewer - it should come out dry from the middle of the cake. If the top of the cake begins to burn, cover it with foil or parchment paper.
For the glaze, beat cold egg whites with powdered sugar and lemon juice in a mixer for 7-10 minutes. The glaze should be smooth and stay in place when you tip the pan with it. Cover the cooled cakes with glaze: use a spoon or turn the cake over and dip the “cap” into the glaze. Decorate with candied fruits or confectionery sprinkles.
Easter cake ready. Bon appetit!
The most popular dish on Easter is, of course, Easter cake. Previously, it was a delicacy in itself, but today you won’t surprise anyone with an ordinary Easter cake; you want something more original. Housewives try to prepare such pastries from different types of dough or dilute it with dried fruits and sweets. I also experimented a little, and the result was a wonderful Easter cake with candied fruits, the recipe of which I decided to share with you. It turns out moderately sweet, tasty, and most importantly – bright due to multi-colored candied fruits, so children really like it.
Ingredients
Easter cake
- Wheat flour - 600-700 g.
- Milk - 200 ml.
- Live yeast - 35 g.
- Large eggs - 3 pcs.
- Butter - 100 g.
- Sugar - 1-1.5 tbsp. Sahara
- Vanillin (vanilla essence)
- Candied fruits - 150-200 g.
- Orange zest - optional
Icing for Easter cakes
- Chicken egg white - 1 pc.
- Sugar - 100 g.
How to cook
Let's prepare the dough for the yeast dough. Break the yeast (35 g) in a bowl, pour in warm milk at room temperature (1 tbsp.)
The temperature of the milk should not exceed 40 C, otherwise the yeast will die. You can dip your finger into a glass of milk to check the temperature - it should be pleasantly warm.
Add a couple of tablespoons of sugar and two glasses of sifted flour. Stir until smooth.
Cover the dough with cling film or a plastic bag and place it in a place without drafts so that the dough “rises.”
Separate the egg whites from the yolks (use 3 eggs).
Mix the remaining sugar with the yolks. Stir.
Mix eggs with sugar until white. The mass will increase slightly in volume and become lighter in color. Add butter, which is softened but not melted.
In order for the butter to reach the consistency we need, it should be left at room temperature for 20 minutes.
It's time to soak the candied fruits. Rinse them, then soak them in water at room temperature for 20-30 minutes.
Meanwhile, the dough has already risen well, increased in volume several times, and even began to sag in the center - this indicates that the dough has matured and can be used to rise cake dough.
Pour the dough into a larger bowl, this will make it easier to knead the dough.
Add the egg-butter mixture to the dough.
Stir the resulting mixture until smooth.
Add salt.
Whipped whites are also used in Easter cake dough.
Stir the mixture and pour in 1 teaspoon of vanilla essence (can be replaced with artificial vanilla from a bag).
Mix the remaining flour into the dough in parts. At first you can do this with a spatula, then the dough will become thicker and thicker, you will need to switch to kneading with your hands. Try to achieve the consistency of the dough so that it does not turn out too thick, clogged with flour (in this case, the cakes with candied fruits will be too dense, but we need airy ones). Therefore, when kneading, it is better to use vegetable oil (lubricate your hands with a small amount so that the dough does not stick to your hands unnecessarily) than flour.
Attention! New recipes for Easter cakes have appeared on the site: (you need to follow the links to read the recipes).
Add the candied fruits, steamed and dried on a paper towel, to the kneaded dough and mix again. We ensure that all the candied fruits are evenly mixed into the dough.
Cover the Easter cake dough with a clean linen towel (or cling film) and leave for 1-2 hours in a warm place to rise. In the meantime, prepare the cake pans. You can use homemade, store-bought molds, corn or pineapple tins, paper molds, or molds inherited from your grandmother. I have just the latter) I grease each mold with vegetable oil with a culinary brush, then sprinkle it with flour, and place a circle of parchment on the bottom.
From the total mass of the risen dough, carefully separate small pieces the size of 1/3 of the mold.
So, the forms are 1/3 filled out. Cover them with a towel and leave for another 30-40 minutes for the dough to rise.
Meanwhile, separate the two egg whites from the yolks.
Beat the whites until foamy, then gradually add sugar and continue beating until the white mass becomes thick and viscous.
Add sugar in small portions, continuing to beat at high speed.
Baking Easter cakes with candied fruits
Place the well-suited Easter cakes in the oven, preheated to 180 C. Baking the Easter cakes will take from 40 minutes to 1 hour (small Easter cakes bake faster). The oven should not be opened for the first 20 minutes of baking, as the yeast dough may settle due to a sudden change in temperature.
We check the readiness of the Easter cakes using a long wooden skewer or toothpick. It should come out dry from the highest part of the cake. These cakes are ready and can be taken out.
Do not rush to immediately remove the cakes from the molds: give them 10 minutes and they will “move away” from the surface of the molds; you just need to turn the mold over for them to pop out. It is important to cool the cakes properly. This should be done not in a straight standing position, but “lying on your side.” Cover the candied cakes with a towel completely, including the head. Let them cool until warm.
Spread the cooled cakes with snow-white glaze (it is convenient to use a pastry spatula for this).
Our Easter baked goods are ready. All that remains is to decorate the hats the way you like: it can be colored sprinkles, finely chopped candied fruits, mastic decorations, etc.
I had sunflower seeds in colored glaze on hand, which worked just fine.
Another option for a delicious Easter cake is cream cake. I recorded a detailed video recipe for you and posted it on our YuoTube channel, I wish you pleasant viewing!
Happy Easter! I will be glad to receive any feedback on the recipe, I look forward to questions and feedback. It would be very interesting to see what kind of cakes you made using this recipe.
Bon appetit!
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Be sure to watch our VIDEO RECIPE for Easter Kulich with Candied Fruits and Raisins, which we carefully filmed for you to make the cooking process simpler and more understandable!
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This is perhaps one of the most delicious Easter cake recipes, which you can easily prepare at home, thanks to the step-by-step recipe, photos and detailed description, as well as if you watch my video recipe.
I have been fine-tuning this recipe for years to bring it to perfection and in the end, I can say that I have come up with the formula for the perfect Easter cake :)) Preparing Easter cake is not difficult, it just requires a lot of time to proof the dough, all the products are available and Easter cake doesn’t come out right too expensive, but amazingly delicious! If you want to get the most delicious Easter cakes, then you need to have the right mindset for baking them: you need to knead the dough with good thoughts, in a good mood, because... Easter cake dough very well senses the mood of the person who prepares it, so the mood should be peaceful, and it is better to prepare Easter cakes with prayer, as our grandmothers did. Besides all the other delicious ingredients, prayer was the main component of delicious Easter cakes.
We can say that this is a classic recipe for Easter cakes, according to which you can learn to bake yourself and teach your children. All our relatives and friends, whom I treat with my Easter cakes, are simply delighted with their magical taste, tenderness and texture. The cakes turn out tender and at the same time moist, but the crumb is not heavy, but just like fluff. I hope you will also like my Easter cake recipe and will cook it every Easter.
The Easter cake turns out very tasty, soft, aromatic and does not go stale for a long time. You can't buy such a delicious cake in a store.
The finished Easter cakes are covered with a snow-white cap of protein glaze and decorated with multi-colored candied fruits, confectionery toppings, wafer flowers and decor from mastic, chocolate - as soon as your imagination tells you!
Easter cakes are a symbol of EASTER - the Bright Resurrection of Christ!
Cook with peace, prayer and love! Delicious Easter cakes and Happy Easter to you!
CHRIST IS RISEN!
Ingredients
| yeast (fresh) | 50 g (or 25 g fresh yeast + long time for dough to rise in the refrigerator) |
|---|---|
| flour | approximately 1 kg + for dusting of raisins and dried fruits |
| milk | 350 ml |
| butter | 300 g |
| vegetable oil | 100 ml |
| eggs | 5 pcs + 1 yolk |
| sugar | 300-400 g (1.5-2 cups) |
| vanilla sugar | 1 tbsp. |
| salt (coarse or medium) | 1 tsp (without slide) |
| candied fruits (melon, peach, pineapple, papaya) | 150 g |
| raisins (dark) | 150 g |
| For the white glaze | |
| egg white | 1 PC |
| powdered sugar (as needed) | 200-250 g |
| lemon juice | 1 tbsp. |
| Additional Ingredients | |
| candied fruits or marmalade for decoration | |
Step-by-step recipe with photos
Video recipe
Prepare Ingredients.
Wash the raisins, shake off excess water, place on a cotton towel and dry.
Cut the candied fruits into small cubes.
Sift the flour 2-3 times.
Prepare baked goods.
Remove the butter from the refrigerator and leave at room temperature for 1-2 hours. The butter should become soft.
Separate the yolks from the whites of 5 eggs.
Place the yolks and whites in separate bowls.
Cover the bowl with squirrels with cling film and put it in the refrigerator or set it aside.
Add salt, all sugar (except 1 tablespoon), vanilla sugar to the yolks and grind with a fork or blender (rod chopper) until a white homogeneous mass.
If the mass is thick, you can add a little water (1 tablespoon).
Checking the quality of yeast.
Pour 50 ml of warm milk (35-37°C) into a small deep bowl, add 1 tablespoon of sugar and stir.
Crumble the yeast into the milk and stir until the yeast dissolves (it’s convenient to stir with your fingers or a wooden spoon).
Place the yeast mixture in a warm place for 10-20 minutes. The yeast should foam and rise like a cap.
Preparation sourdough
Sift flour (150 g) into a large bowl, pour in the remaining milk (300 ml) and mix.
Stir the foamed yeast with a fork or small whisk and pour into the milk-flour mixture.
Mix well and put the dough in a warm place for 40-60 minutes.
During this time, the dough should double in volume, “shrink” and begin to fall off.
As soon as the dough begins to fall off, it is ready.
Adding to the dough muffins.
Add the yolks with sugar to the suitable dough and mix.
Beat the egg whites at maximum mixer speed so that when the bowl is tilted, the whites do not fall out of it.
Add the whipped whites to the dough and mix gently.
Knead the dough in small portions, adding sifted flour.
First, knead it in a bowl with a spoon, then sprinkle the table well with flour and place the dough on it.
It is still quite liquid, so when kneading, add sifted flour in small portions and periodically grease the dough and hands with vegetable oil.
Advice. Vegetable oil facilitates the kneading process, and if the dough begins to spread on the table, it is easy to assemble it into a single whole by greasing the dough and hands with vegetable oil. Butter does not have this effect.
Continuing to knead the dough, add pieces of softened butter and mix it into the dough.
At first the dough is sticky and viscous, but with prolonged kneading it becomes soft and manageable.
Advice. If you place the finished dough on your cheek, you can feel how soft, silky and tender it is - this can be considered an indicator of a well-kneaded yeast dough.
The duration of kneading the cake dough can be about an hour. The longer you knead the dough, the better the quality of the Easter cakes will be.
Place the kneaded dough in a large bowl, cover the bowl with cling film or cover with a towel and leave to rise in a warm place for 3-5 hours.
The dough has risen and needs to be kneaded by putting a hand clenched into a fist into it and releasing carbon dioxide.
Place on the table and knead for 1-2 minutes.
Transfer the dough to a large, clean bowl, cover the bowl with cling film and leave to rise either in a warm place for 3-5 hours or in the refrigerator overnight.
Advice. If you put the dough in the refrigerator, it is better to use only half (25 g of yeast, instead of 50 g). With a small amount of yeast and a long time for the dough to rise in the refrigerator, the cakes will turn out much tastier than with rapid fermentation, and the finished cakes will not have the smell of yeast.
Knead the risen dough (it becomes quite dense in the refrigerator).
Knead the dough a little on the table (the dough from the refrigerator will warm up during kneading and become more pliable).
