Easter cake made from butter puff pastry - light, airy, fluffy and incredibly beautiful! Raisins and nuts are evenly distributed throughout the Easter cake, it is well baked, has a layered structure, does not crumble after cooling. The icing is protein, but it undergoes heat treatment: after solidification, it does not fall from the cake and does not crumble. Unusual Easter cake will become a real decoration of your table on the brightest holiday.
- 1 tablespoon of sugar;
- 1 tablespoon flour;
- 30 grams of pressed yeast (or 10 grams of dry);
- 170 milliliters of warm milk.
For the test:
- 500 grams of sifted flour;
- 120 grams of granulated sugar;
- 0.5 teaspoon of salt;
- 2 chicken eggs;
- 2 egg yolks;
- 60 grams of butter
- 2 egg whites;
- 125 grams of granulated sugar.
- 180 grams of butter;
- 150 grams of raisins;
- 100 grams of walnuts.
Easter cake made from butter puff pastry. Step by step recipe
- Let's make a dough for the dough. In warm milk, add fresh yeast according to the recipe (can be replaced with 10 grams of dried), 1 tablespoon of sugar and 1 tablespoon of flour. Mix well with a whisk so that there are no lumps.
- In a separate bowl, melt the butter.
- Break 2 eggs into a bowl and add 2 yolks. Pour granulated sugar into the egg mixture, beat with a mixer until the sugar is completely dissolved.
- Sift the flour into a deep bowl for the dough, add salt, make a deepening. Pour the egg mixture into this recess, the dough that has come up and the melted (cooled) butter.
- Mix and collect in one lump (using a spatula).
- Then we shift the pastry onto the table and continue to knead with our hands. At first the dough sticks to your hands, but you don’t need to add flour. To facilitate the work, grease the dough and hands with a small amount of vegetable oil. Knead for about 10 minutes, until it stops sticking to your hands. We check the readiness as follows: stretch the dough with your hands - if it does not break, then the dough is ready.
- Lubricate deep dishes with vegetable oil, put dough rolled into a ball in it and put it in a warm place (without drafts) for one hour: to rise.
- Wash the raisins and dry them on a napkin.
- We cut walnuts with a knife (you can chop with a rolling pin, but not too finely).
- We shift the approached dough onto a table sprinkled with flour. We divide into parts: focus on the size of the molds (the dough should occupy ⅓ form).
- We leave the finished lumps on the table, covered with cling film, for 15 minutes (for proofing).
- Each lump of butter yeast dough is laid out in a very thin layer (so that the table shines through). Lubricate with softened butter (it should lie down at room temperature), leveling with hands over the entire surface.
- Sprinkle yeast dough for Easter cakes with raisins and walnuts, evenly.
- We twist the puff pastry into a roll, trying to act very carefully so as not to break.
- We cover the form with parchment paper, making the borders above the molds: about 3 centimeters.
- We cut the rolls in half (lengthwise), not reaching the end of 5-7 millimeters. We first spiral one half of the dough, then bend the tail inward, and spiral the second half (you can see this process in more detail in my video under the recipe).
- We shift the resulting “rose” into a cupcake mold.
- Cover with a towel and set in a warm place to lift: for 60-90 minutes.
- Preheat the oven to 200 degrees, put Easter cakes in it, bake for 10 minutes. Then we lower the temperature to 180 degrees, cover the cakes with foil (so that the top does not burn) and bake until cooked. It took me 30 minutes: I pulled out the smallest one in 20 minutes.
- We lay out ready Easter cakes sideways on a towel, periodically turning over so that there are no dents. Our grandmothers cooled Easter cakes in pillows, laying them on a barrel.
- We ourselves are preparing the icing at this time. Pour two egg whites into the dishes, mix with 125 grams of granulated sugar, whisk with a whisk: we need the sugar to dissolve.
- Then we put a bowl with eggs on the water mass, making sure that it does not come into contact with hot water. We continue to whisk with a whisk, checking the temperature of the mixture: it should not be hot. If suddenly it is very hot, remove from heat.
- Beat the protein mass until, when it starts to drain, it becomes a book. Such glaze lays well and does not crack when dried.
- Lubricate the top of Easter cakes with glaze using a silicone brush, painting smudges. We decorate at our discretion: I sprinkled with colored sprinkles.
Easter cake from butter puff pastry is completely ready: unusually beautiful and tasty, light and fragrant! We wish you all a pleasant appetite and wait on the site “I like to cook”: for new recipes.
On my video (under the recipe) you can consider the preparation of the Easter cake in detail.