Orange Easter cake
If you like to work with the yeast dough, then this Easter cake recipe is definitely for you! Because the dough turns out just incredibly beautiful, and the Easter cakes from it are no less wonderful - tender, fragrant and unbelievably delicious.
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- Crumble the yeast into a bowl, grind it with sugar, and dilute with warm water.
- Stir in the flour, cover the leaven with cling film, and set aside for 15 minutes in a warm place.
All the ingredients, except for butter, must be strictly at room temperature or slightly warmer (75-79F | 24-26C)!
- Mix the milk and eggs, and beat with a submersible blender.
- Cut the butter into 1*1cm (0.40*0.40 inch) cubes, and leave at room temperature just before kneading the dough.
- Sift the flour into the mixer bowl, and pour the active leaven.
- Start kneading the dough with the Hook attachment at a low speed, pouring the milk-egg mixture in a thin stream. Add the orange sugar, salt and spices. Without increasing the speed, knead the dough for at least 10 minutes.
- Next, gradually add the butter cubes to the dough, continuing kneading at a low speed. When the butter combines with the dough (the dough is still heterogeneous, sticky and stretching behind the hook, but the pieces of butter are no longer visible in it), increase the speed to medium (! not higher !), and keep kneading for another 12-15 minutes .
- Periodically stop the mixer for 10-15 seconds, remove the dough from the hook, and knead by hand. A minute before the end of kneading, add the candied fruits (if you wish).
- Knead the dough by hand, gathering it into a ball. Put it back into the bowl, cover with cling film, and leave in a warm place for 2-3 hours. The dough should rise very well. Knead the risen dough a little with your hands.