How to cook Russian Easter Cake Recipe Without Kneading

 

Russian Easter Cake Recipe without kneading

Russian Food | Do you like celebrating Easter with fluffy and delicious Easter cakes, but don't like to knead dough? Then this Easter cake recipe is for you!

Ingredients:

• 1 kg Flour
• 1.5 packs (16 grams) Dry Yeast (Saf Moment)
• 10 egg yolks
• 500 ml Milk
• 300 g (or to taste) Sugar
• 300 g Butter (softened, room temperature)
• 300 grams Raisins
• 10 grams of vanilla sugar
• Lemon zest (optional)

For glaze:

• 2 pcs Egg whites (cold)
• 1 cup (150-180 g) Powdered sugar
• 1 tablespoon lemon juice

For decoration:

• 50 grams Confectionery Topping (for Easter cake)

How to Make Russian Easter Cake Recipe without kneading:

1. How to bake Easter cake. For the dough, pour the yeast into a bowl.
2. Heat 350 ml of milk to 35-40 degrees (not higher) and pour it into the yeast, dissolve it in the milk.
3. Pour 150 g (1 cup) of sifted flour, mix.
4. Leave for 30-40 minutes in a warm place for the dough to rise and begin to fall out.
5. Meanwhile, separate the egg yolks from the whites. Beat the egg yolks lightly.
6. Grind egg yolks with sugar into a foam, add sugar little by little.
7. Add softened butter to egg yolks.
8. Stir again until smooth.
9. Here the dough has risen well.
10. Add the egg-butter mixture to the mixture.
11. Stir well and let it sit until it has doubled in volume, about an hour.
12. Once the dough has risen, knead gently, stirring with a spoon, and allow it to rise again. It will take another 30-40 minutes.
13. Add the remaining sifted flour (reserving 1-2 tablespoons for the raisins), pour in the remaining milk, add vanilla sugar and grated rind (optional).
14. Knead with a very soft dough spoon. Leave to come for an hour.
15. Rinse the raisins thoroughly, dry them, and sprinkle them with flour so that they do not settle to the bottom.
16. Stir the raisins into the Easter cake batter.
17. Let the dough rise for 20-30 minutes.
18. Fill the form with dough, a little more than 1/3.
19. Let the dough rise to the edges of the form. Preheat the oven to 190 degrees. Send the Easter cake to the preheated oven for 35-40 minutes (on a lower oven level).
20. The readiness of the Easter cake can be checked with a wooden stick (torch), which must be kept dry.
21. Meanwhile, prepare the icing for decorating the Easter cake. To do this, beat the cold proteins until foamy. Then, adding a little powdered sugar, beat the proteins until they reach steady peaks, and increase the volume several times. Add lemon juice to the frosting. (This time I didn't have time to show off the glaze, but it turned out to be thick, smooth, and shiny.)
22. Grease the finished hot Easter cake with icing (so that it sticks better to the Easter cake) and decorate with sprinkles. Happy Easter to you!