Easter cake is one of the main attributes of the most ancient bright holiday - Easter. The ceremony of making lush muffins in many families is a real ritual, and recipes for festive apiaries are passed down from generation to generation.
It is necessary to prepare in advance for the preparation of Easter cakes. And you should not only purchase all the necessary ingredients for the dish, but also tune in morally. The perfect cake is certainly prepared with love and soul.
Today we will tell you how to cook Easter cake from Viennese dough - tender, sweet, airy. Muffin according to this recipe is very tasty and does not get stale for a long time. This recipe came to us from Austria, they cook delicious buns from this yeast dough. Cooking Viennese dough for Easter cakes is a must 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 Easter cakes will be baked from the very morning.

Taste Info Kulichi

Ingredients

• For test:
• Wheat flour - 1.5 kg;
• Eggs - 6 pcs.;
• Creamy margarine (or butter) - 300 g;
• Fresh yeast - 50 g;
• Milk - 0.5 l;
• Sugar - 0.5 kg;
• Vanilla sugar - 10 g (1 sachet);
• Salt - 0.5 tsp;
• Raisins - 100 - 150 g;
• For glaze:
• Egg white - 1 pc.;
• Powdered sugar - 230 g;
• Lemon juice - 1-2 tsp;

From the proposed amount of ingredients, about 15 Easter cakes weighing 200 grams come out.

How to cook Viennese cake

Take a large enough container for kneading the dough, as during the cooking process it will increase several times. Whisk eggs with sugar until white.


Warm 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 mass.


Dissolve the creamy margarine in a water bath, enter into the dough. Mix the ingredients thoroughly. Wrap the bowl with dough with a kitchen towel and leave in a warm place for 8-10 hours.


Steamed raisins should be added to the pastry. Therefore, fill it with boiling water, leave until completely cooled. Then drain the water, rinse the berries thoroughly, then dry with napkins or a towel.


After the specified time has elapsed, add half a teaspoon of ordinary 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 the hands, but at the same time its consistency should be soft and tender. Now add the raisins prepared in advance, once again knead the rich semi-finished product well and start filling the cake molds with it.

For baking pastries, 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 muffins - they do not need to be greased, and the finished pastry looks 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 enough in the molds, send them to the oven, preheated to a temperature of 200 degrees. Bake the muffin for 30 - 50 minutes. The heat treatment time depends on the size of the cake.


While the cakes are baking, prepare the fondant to decorate them. Carefully separate the protein from the yolk, lightly beat it with a fork. Then add 100 g of powdered sugar, lemon juice. Rub the mass. Add the powder little by little until you get the glaze of the desired consistency.


Cover hot Easter cakes from Viennese dough with protein-sugar icing, and decorate with colored decor on top. Please note that the fondant cools quickly!

The main Christian holiday is approaching - Bright Sunday. Therefore, it is time for the housewives to prepare for the festive feast. Today, your attention is a simple but excellent recipe for creating Easter cakes. It is best to make pastry dough from the so-called Viennese dough.

It is practically no different from the usual one, but Easter cakes will come out sweet, airy and they will start to get stale much later than those made from simple test. The right time to start cooking Easter cakes is in the evening. The fact is that the dough needs to stand for eight to nine hours.

So, from the ingredients we need:

Half a kilogram of sugar;
five or six chicken eggs;
half a liter of milk;
three hundred grams of butter;
fifty grams of ordinary yeast (they must be the most 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 need vegetable oil.

It should be noted that half a dozen Easter cakes will come out of the above amount of products. Their weight is half a kilo. Molds must be either metal or ceramic.

In addition, we need to make icing. To prepare it, take:

A couple of egg whites;
lemon juice (teaspoon);
powdered sugar (tablespoon).

How to cook

First we need to heat up the milk. But it shouldn't be hot. Enough to just warm it up. Dissolve yeast in it.

Then mix the 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 mass well, 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 to it. After drying the raisins, add them to the dough as well.

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 lay out the dough in the forms. 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 that, it is necessary to send all this to the oven, the temperature in which is two hundred degrees. Muffin will be baked from half an hour to fifty minutes. How ready the cake is, you can check with a wooden stick.

Now let's get to the frosting.

With a mixer, beat the ingredients - protein and lemon juice, add powdered sugar there. Beat until a thick mass.

Now you can cover even warm pastries with it. And on top of them you can put candied fruits.

That's all. Delicious Easter cake is ready.

A detailed description of the preparation of Easter cake from "VIENNA TEST"

Today I want to dwell in more detail on baking Easter cake from the "Viennese dough". I have been baking Easter cakes according to this recipe for about 20 years, I certainly try to bake Easter cake according to some new recipe every year, but my relatives require Easter cake from the "Viennese dough".
The beauty of this recipe is that the main dough - sourdough must be made at night, there is no need to follow 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, ready to bake this wonderful, fragrant with moist ( I don't like light and dry Easter cakes!) Festive Easter cake with crumb.
I’ll make a reservation right away, I bake Easter cakes for two norms (for 2 liters of milk), since I have a lot of relatives and friends, and I have never stale Easter cake. Once I specially left one small Easter cake for a week (I keep chilled Easter cakes in a plastic bag, only the decorated top sticks out of the bag, you will see for yourself if you look at the photo), it remained soft and tasty))
So, I give a recipe for 1 liter of milk:

Ingredients for Easter cake "Vienna"

Milk - 1 l
Yeast (dry) - 1.5 tbsp. l. or pressed - 100 gr
Sugar - 3.5 stack.
Margarine (for baking or creamy) - 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 cake moist)
Candied fruits - 100 g
Flour (about) - 3 kg
Potatoes (boiled) - 200 g (Kulich keeps fresh longer)
Vanillin 2 packets (or essence "Duchess" - 1 tbsp)
Vegetable oil b / smell - 100 - 150 ml (for kneading the dough)
Vegetable oil (odorless, for mold lubrication)
Semolina (for mold powder)

Glaze:

Proteins - 2 pcs.
Powdered sugar - 200 gr
Lemon juice - 2 tbsp

Now more about the preparation of the cake:

At 22 o'clock put the dough:
one). Beat 1 glass of sugar with 2 eggs, add 1.5 tbsp. to 0.5 liters of warm milk. l. dry yeast (100 gr. fresh, I prefer them), combine beaten eggs with milk, grate boiled potatoes, add them to the dough and mix everything thoroughly. Knead the dough in a 3 - 4 liter enamel saucepan, cover with a lid and put in the REFRIGERATOR for 10 hours.

2). Grind 6 yolks thoroughly with salt with a wooden spoon and put in the refrigerator, from this procedure the yolks will become brighter.

3). In the morning (about 8 o'clock) you will see a sizzling mass rising like a hat.
2. Rub 5 cups of sugar thoroughly with 250 gr. melted creamy margarine, add 0.5 liters of warm milk here, 100 gr. melted butter. Mix well and put this mass on a small fire. Constantly stirring, so as not to burn, heat to 50 degrees, remove from heat and pour the fermented brew from the refrigerator, grated yolks from their refrigerator, four whites whipped to a cap, (leave two whites for glaze) mix everything well.

four). Rinse 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 in the evening and add to the dough with it), cut dried apricots the size of raisins, and we have candied fruits sold ready-made in the same size.

5). First, flour should be added 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 mix with a spoon, pour flour on the table and start kneading with your hands.

6). Add raisins, dried apricots and candied fruit to the dough when it is still sticky to your hands, add essence (I take DUSHES) or vanillin (to taste) and knead the dough until it falls behind your hands (it will squeak under your hands), but add a little flour, the dough should be soft and light. If the flour remains, no big deal.

7). Take a 5 - 6 liter enamel pan, grease it with vegetable oil and put the dough there, cover with a towel and put in a warm place for proofing, it should increase 3 times (1.5 -2 hours).

eight). Lubricate the cake molds from the inside with odorless vegetable oil, cut out circles of cardboard along the diameter of the molds at the bottom, also grease and sprinkle the bottom and walls of the molds from the inside with semolina.

9). When the dough has increased to the desired size, pour a little rast onto the table. oil, spread it 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)

ten). I turn on the oven immediately in the morning when I start to close up the dough (so that the kitchen warms up well). Each piece of dough, before being put into a mold, must be rolled into a bun, fill the molds by 1/3, let it rise to 3/4 and put in the oven on the lower shelf (I put a baking sheet with water under it, add it as it evaporates hot water).

eleven). Oven at 180 °C small 20 -25 min, 700 -1000 gr. 40 -50 min, 1 -1.5 kg for about 1.5 hours. First, fill and bake small cakes, then medium and large ones, so that the dough does not fall and the tops of the cakes do not undermine.

12). CHECK THE READINESS OF PASTRY WITH A WOODEN SPLIT (a dry splinter - the Easter cake is ready).

13). Cool the cake on its side. After 10 minutes, carefully separate the Easter cake in a circle from the walls of the mold with a knife, take it out and lay it sideways on a soft bedding (fold a large towel in half), this is done so that the Easter cake walls do not become flat (a couple of times, while the Easter cakes cool on the bedding, roll them with side to side).

fourteen). Lubricate the cooled cake with protein glaze and decorate to your taste and pack in a plastic bag until glaze. With this method, the cake inside is kept moist, and the icing does not get wet.

fifteen). I do the icing like this: I beat 2 chilled squirrels with a mixer, remember we left them when we prepared the dough, in a wide bowl, gradually adding 200 g of powdered sugar, then add a spoonful (2 tbsp) lemon juice, still beat until strong foam. I take the cooled cake by the bottom, gently dipping it into the icing, turn it and take out the finished cake, which you can immediately decorate according to your preferences. Additionally, I do not dry the glaze in the oven, by morning it will be dry.

PS: It is advisable to bake the Easter cake on a clean Thursday, because the Easter cake should ripen before Sunday and it is on the feast of Easter that it will give you its incredible taste!

I like this recipe for the Viennese Easter dough because the dough for it is prepared in the evening, and in the morning the cakes are kneaded and baked. You can make dough in the morning, and bake Easter cakes in the evening, so it seems to me that this recipe is the easiest. And I also note that Easter cake made from Viennese dough does not get stale for a very long time and only improves with time.

Ingredients:

for the test:

• 1.5 kg flour
• 50 g fresh yeast
• 500 ml milk*
• 300 g margarine or butter*
• 500 g sugar
• 6 eggs
• 1 tsp topless salt
• 300 g raisins

for glaze:

• 2 squirrels
• 100 g sugar

Cooking:

I'm preparing the steam.

Whisk eggs with sugar.
Melt the margarine and add it to the eggs.
Dissolve yeast in slightly warm milk. Add to eggs. Mix well. Cover, wrap in a towel or blanket and leave in a warm place for 8-10 hours. I left it in the kitchen on the table, although it is not so warm there at night, no more than 18 degrees. This is what I had in the morning, the circle turned out at the place where the dough and the towel touched. The dough wanders at night - it rises and falls.

We knead the dough.

In the morning, pour salt into the dough, mix. Gradually add flour and raisins, knead the dough. Soak the raisins in warm water for 15 minutes, drain and dry.

Knead the dough until it starts to fall behind your hands. We distribute the dough into molds by ⅓ of the height and leave to rise for about 1 - 2 hours. When the dough reaches half of the mold, put it in a preheated oven to 180 degrees. We bake Easter until dry matches and ruddy caps.

Cooking frosting and decorating cakes
Beat egg whites until stiff, add sugar little by little. Beat until firm peaks. We take the cakes out of the oven, put them on the barrels and let them cool. Decorate with icing and sprinkle with colored powder, candied fruits and other Easter decorations.

The dough according to this recipe is not dry, moist, but at the same time tender, sweet, and such that you eat and want more! So to say in one word viscous-gentle! For those who doubt whether or not to bake Easter according to this recipe, I advise: of course, bake !!!

Queen of England from 1553, daughter Henry VIII Tudor and Catherine of Aragon. The accession of Mary Tudor to the throne was accompanied by the restoration of Catholicism (1554) and cruel repressions against the supporters of the Reformation (hence her nicknames - Mary the Catholic, Mary the Bloody). In 1554, she married the heir to the Spanish throne, Philip of Habsburg (from 1556 King Philip II), which led to a rapprochement between England and Catholic Spain and the papacy. During the war against France (1557-1559), which the queen began in alliance with Spain, England at the beginning of 1558 lost Calais - the last possession English kings in France. The policy of Mary Tudor, which ran counter to the national interests of England, caused discontent among the new nobility and the emerging bourgeoisie.

Mary's life was sad from birth to death, although at first nothing foreshadowed such a fate. For children of her age, she was serious, self-possessed, rarely cried, played the harpsichord beautifully. When she was nine years old, businessmen from Flanders who spoke to her in Latin were surprised by her answers in their own language. At first, the father was very fond of his eldest daughter and was delighted with many traits of her character. But everything changed after Henry entered into a second marriage with Anne Boleyn. Mary was removed from the palace, torn away from her mother, and finally demanded that she renounce the Catholic faith. However, despite her young age, Maria flatly refused. Then she was subjected to many humiliations: the princess' retinue was dismissed, she herself, banished to the Hatfield estate, became a servant with Anne Boleyn's daughter, little Elizabeth. The stepmother tore at her ears. I had to fear for her very life. Maria's condition worsened, but her mother was forbidden to see her. Only the execution of Anne Boleyn brought Mary some relief, especially after she, having made an effort on herself, recognized her father as the “Supreme Head of the Anglican Church.” Her retinue was returned to her, and she again received access to the royal court.

The persecution resumed when Mary's younger brother, Edward VI, who fanatically adhered to the Protestant faith, ascended the throne. At one time she seriously considered fleeing England, especially when she began to be obstructed and not allowed to say mass. Edward eventually dethroned his sister and bequeathed the English crown to Henry VII's great-granddaughter Jane Grey. Mary did not recognize this will. Upon learning of the death of her brother, she immediately moved to London. The army and navy went over to her side. The Privy Council declared Mary queen. Nine days after her accession to the throne, Lady Gray was deposed and died on the scaffold. But in order to secure the throne for her offspring and prevent the Protestant Elizabeth from taking it, Mary had to marry. In July 1554, she married the heir to the Spanish throne, Philip, although she knew that the British did not like him very much. She married him at the age of 38, no longer young and ugly. The groom was twelve years younger than her and agreed to marry only for political reasons. After the wedding night, Philip remarked: “You have to be God to drink this cup!” He did not, however, live long in England, visiting his wife only occasionally. Meanwhile, Maria loved her husband very much, missed him and wrote long letters to him, staying up late at night.

She ruled herself, and her reign was in many respects the highest degree unfortunate for England. The queen, with feminine stubbornness, wanted to return the country under the shadow of the Roman church. She herself did not find pleasure in torturing and tormenting people who disagreed with her in faith; but she unleashed on them lawyers and theologians who had suffered in the past reign. The terrible statutes issued against heretics by Richard II, Henry IV and Henry V were directed against the Protestants. Since February 1555, bonfires were blazing all over England, on which "heretics" died. In total, about three hundred people were burned, among them the hierarchs of the church - Cranmer, Ridley, Latimer and others. It was ordered not to spare even those who, facing the fire, agreed to accept Catholicism. All these cruelties earned the queen the nickname "Bloody".

Who knows - if Mary had a child, she might not have been so cruel. She passionately desired to give birth to an heir. But this happiness was denied to her. A few months after the wedding, the queen thought that she had signs of pregnancy, about which she did not fail to notify her subjects. But what was at first taken for a fetus turned out to be a tumor. Soon the queen developed dropsy. Weakened by illnesses, she died of a cold when she was not at all an old woman.