Easter cake Briosh

To prepare the yeast dough for Easter cakes, we need the following ingredients: high -grade wheat flour, chicken eggs, butter, sugar, water, high -speed yeast and salt.

First, we will prepare butter (120 grams). It should be very cold (directly from the freezer). To soften the oil, put it on a sheet of parchment paper.

We cover with a second cut and beat off with a rolling pin or kitchen hammer. Our task is to get plastic, but still a very cold mass. At first, it will be quite difficult to beat off, so if possible, call the strong half of humanity to help. While we put the prepared butter in the refrigerator so that it remains cold.

We break chicken eggs (3 pieces) to a bowl and add 50 milliliters of ice water.

We sprinkle with a fork to just break the integrity.

We sift 350 grams of wheat flour into the container for kneading. Add 100 grams of sugar, 5 grams (this is 1 teaspoon with a slide) of high yeast and half a teaspoon of salt.

Mix so that all additives are evenly distributed throughout the volume of flour, and pour the egg chatter.

You can knead this yeast dough manually, but it is difficult, therefore, if possible, use the test (nozzle-bag) or a bakery. Mix all the ingredients so that the flour absorbs a liquid mixture. It will turn out loose and heterogeneous mass. Now literally add a cold butter on a teaspoon and interfere with the dough.

It will take about 15 minutes at a speed in a kitchen combine at a speed above average, but with your hands you will have to work for at least half an hour. Briosh dough for Easter cakes is sticky and wet, so you need to knead it using French technology Stretch and Fold (translated to stretch and fold). If you are unfamiliar with this method, look in YouTube, everything is shown there very accessible and understandable.

As a result of prolonged kneading, the yeast dough will be smooth, delicate, completely homogeneous. By consistency, it is completely loose, sticky and rather mobile. You can’t beat the dough with flour, otherwise the finished pastries will be dense. We round the dough into the bun, cover it with a light towel and leave at room temperature for 1 hour.

During this time, the yeast dough for cakes will not increase very much in volume (literally one and a half times). It has already managed to warm up, has become even more supple and airy.

The working surface is slightly sprinkled with wheat flour (the amount did not indicate the amount in the recipe, but enough tablespoons) and lay out the dough. We stretch it into a square or rectangular layer.

Visually, divide the dough into three parts and fold it like a Euroconvert. That is, it turns out such a long blank.

Now it needs to be folded again so that there are three layers. We put one edge by a third, and then cover it with the opposite.

We shift the workpiece from the yeast dough to the container, close the lid and send it to the refrigerator at night (8-10 hours). In general, it is most convenient to knead the dough in the evening, and in the morning to start molding and baking Easter cakes.

At this time, the dough will double. It will become quite dense, since the butter in the dough will freeze and it will be convenient to work with the workpiece.

In the photo — filling for future Easter cakes Briosh. I decided to use bitter chocolate (40 grams), raw green pistachio (40 grams) and sublimated raspberries (5 grams). You have the right to independently decide on the choice of fillers or completely abandon them.

From the number of ingredients indicated in the recipe, I prepared two cakes, so we divide the dough into two equal parts. We roll each into a long narrow thin layer. I did not need flour for the pryl, since the dough does not stick at all.

We evenly distribute half the fillers (I crushed a little pistachio with a knife).

We turn off with a dense roll, with each turnover, it is necessary to release air so that there are no voids in the finished cake.

Put the roll down and flatter with the palm of the palm. Similarly, we form the second workpiece.

We transfer the blanks to pre -prepared forms for cakes (I have the same: 11 cm high, with a diameter of 13 cm). They are detachable, so first I cover the bottom with a cut of parchment paper, fix the walls and put the edges under the shape. After that, I spray the walls inside the forms from the spray gun so that the paper stuck, and lay them out parchment. We cover the future cakes with cling film, a bag or a very light towel made of natural fabric so that the dough does not be blown. We leave the blanks at room temperature or in the oven with a light bulb on for about 2-2.5 hours.

Briosh dough for Easter cakes will be suitable for a long time, as it was still cold when we formed the blanks. That is why at first he will need to warm up so that the yeast wakes up and begin to work. Perhaps yours will need more or less time for proofing, so focus on the appearance of the kolobov. When the dough grows 2.5-3 times, you can proceed to baking.

There is a lot of cake in the yeast test, so you need to bake cakes with 170 degrees. We heat the oven in advance and cook the baking in the upper niz mode (without convection) for about 40 minutes. If the hats begin to blush too actively, cover them with baking foil circles.

We give ready Easter cakes to recover for 10 minutes, then remove the forms, remove the parchment and let the pastries cool completely. Then you can already start the decor.

This time my son asked me to prepare the Italian meringue to get a big sweet hat. I decorated Easter cakes with what I filled them with a pistachio, chocolate and raspberries. Festive pastries were a success: a delicate, fibrous, soft dough with a creamy aroma and a tasty, aromatic filling. Prepare for health, friends, and pleasant to you appetite!