Easter Cakes Made from “Cold” Yeast Dough, with Candied Fruits

Fresh, rich, aromatic and very tasty Easter cakes are made according to this recipe. It’s not difficult at all, just make sure you have time for a long proofing of the dough … you know where? In a refrigerator! This method affects the aroma, taste and texture of the finished product. The dough does not smell of yeast at all, the cakes are tender, porous and soft.

Servings: 4

Ingredients

For decoration (optional):

Protein glaze
Sugar topping

Directions

Flour – sifted. Milk – cold or room temperature, but not warm. Eggs – 250 grams (these are 5 pieces, but it’s better to focus on grams). Eggs are needed cold. And the butter should be cold. Yeast is dry fast-acting yeast that is added directly to the dough. Do not spare salt. Spices – optional, I have: cinnamon, cardamom and nutmeg.
As a filling, I use homemade candied fruits, which I made myself. In the list of products – a link to the recipe (in case someone is interested).
I add yeast, spices, sugar, milk, eggs (cold), salt and vanillin to the sifted flour – all the ingredients except candied fruits and butter.
Using the hook attachment at minimum speed, I knead the dough for 5-7 minutes. This can be done either with a kneader or by hand. The dough should turn out to be watery and, if I may say so, a little “rubbery”.
I cut the cold butter into small cubes. I add one cube of butter to the dough in 15-20 seconds. This can take about 10 minutes. I continue to knead the dough further. In total, the batch can take 25-30 minutes.
The dough will change, become elastic, and you will notice how it starts to move away from the walls of the bowl in some places.
I transfer the dough into a container greased with vegetable oil and put it in a warm place for an approach.
The dough should double in size. It took me 2 hours.
I wrap the container with the dough tightly with cling film and put it in the refrigerator overnight. You can keep the dough in the refrigerator from 4 hours to 3 days.
As a filling, I will use homemade candied orange fruits, which I prepared in advance (the link to the recipe is in the list of products) – so juicy, bright, sunny and festive!
I will bake cakes in paper forms 9 cm high and 11 cm in diameter.
My dough was in the refrigerator for 12 hours.
I knead the dough that has come up. And again this indescribable picture … 🙂 If your dough will stick to your hands, brush them with vegetable oil.
I add candied fruits to the dough and mix. You can, of course, do this on the table, but it’s easier for me to knead the dough right in the bowl.
I divide the dough into 4 equal parts – 280 g each.
I fill out the forms by 1/3. Cover with a towel and put it in a warm place for proofing. My cakes were brewed for 2 hours.
The dough should double in size.
I send the forms with the dough to the oven preheated to 180 degrees. I baked my cakes for 25 minutes.
Then she covered the cakes with foil so that the top would not burn, and baked for another 15 minutes.
I check the readiness with a wooden stick.
Let the Easter cakes cool completely on the wire rack.
It is best to store cakes in paper tins, so they will stay soft and fresh longer.
The cakes turned out to be beautiful, ruddy. The dough is baked well and has risen. Easter cakes are tender, airy, fragrant.
Traditionally, I cover the cakes with a protein glaze, which I cook just before coating, since it dries quickly enough.
I have a Swiss meringue of 2 proteins. There are many recipes on the Internet, I will not talk about it here.
I decorate the cakes with sugar sprinkles. In short, everything is the old fashioned way.
Soft, sweet, smelling of spices and oranges. Delicious Easter cakes!

I hope you enjoy the recipe and find it useful.
All the best and best to you!

Also Like

Airy Easter Cake Made from Yeast Dough

Delicious, tender Easter cake made of yeast dough, which I recommend to cook for Easter. Cook: 5 hours Ingredients Wheat flour – 450-500 g + 0.5 tbsp Milk – 150 ml Dry yeast – 9-10 g (3 teaspoon) or fresh yeast – 30 g Sugar – 150 g Sour cream 15% – 100 g ...

Easter Bunnies Made from Yeast Dough

The perfect easter bunnies made from yeast dough recipe with a picture and simple step-by-step instructions. More...

Donuts Made from Yeast Dough

The perfect donuts made from yeast dough recipe with a picture and simple step-by-step instructions. More...

Waffles Made from Yeast Dough

The perfect waffles made from yeast dough recipe with a picture and simple step-by-step instructions. More...

Easter Bunnies Made from Quark Dough

The perfect easter bunnies made from quark dough recipe with a picture and simple step-by-step instructions. More...

Yeast Dough – Easter Bunnies

The perfect yeast dough – easter bunnies recipe with a picture and simple step-by-step instructions. More...

Cakes “Gerbeau” Made from Shortcrust Yeast Dough

The very name of the pastry (or pie) comes from the surname of the Hungarian pastry chef Emile Gerbeau. This recipe has a very unusual dough that is not typical of our cuisine. Here yeast acts as an additional baking powder. The dough is similar to shortb...

Angie`s Easter Braid Made from Quark – Yeast Dough

The perfect angie`s easter braid made from quark – yeast dough recipe with a picture and simple step-by-step instructions. More...

Cold Yeast Dough Biscuits

The perfect cold yeast dough biscuits recipe with a picture and simple step-by-step instructions. More...

Langos Made from Potato Yeast Dough

Langos – fried in butter cakes made from yeast dough. Langos can be prepared in two ways – from simple yeast dough and from dough with the addition of mashed potatoes, i.e. potato dough. We will prepare the last option today. I really liked the potato cak...

Leek Snails Made from Yeast Dough

The perfect leek snails made from yeast dough recipe with a picture and simple step-by-step instructions. More...

Apple Strudel Made from Yeast Dough

The perfect apple strudel made from yeast dough recipe with a picture and simple step-by-step instructions. More...

Apple Turnovers Made from Yeast Dough

The perfect apple turnovers made from yeast dough recipe with a picture and simple step-by-step instructions. More...

Milk Buns Made from Yeast Dough

This recipe produces delicious milk rolls with a thin crispy crust, creamy taste and aroma! The recipe for yeast dough is successful, it rises well, the buns are easily molded and fly away instantly when finished! Servings: 12 Cook: 2 hours 40 minutes Ing...

Mini Striezel Made from Yeast Dough

The perfect mini striezel made from yeast dough recipe with a picture and simple step-by-step instructions. More...

Nutella Pastries Made from Yeast Dough

The perfect nutella pastries made from yeast dough recipe with a picture and simple step-by-step instructions. More...

Plum Dumplings Made from Yeast Dough

The perfect plum dumplings made from yeast dough recipe with a picture and simple step-by-step instructions. More...

Yeast Buns Made from Potato Dough

The basis of the yeast dough from which these amazing balls are made is mashed potatoes. The buns are savory and are great for burgers. Also, potato buns are an alternative to bread for the first and second courses. Be sure to cook these crispy potato dum...