Easter cake marble with nuts in the oven

To prepare such an Easter Easter cake (or rather, for a batch of yeast dough) we will need the following ingredients: the highest grade, milk, butter, chicken eggs, sugar, cocoa-puff, high-speed yeast and salt. I will show products for the filling below.

Sift 400 grams of wheat flour into the container for kneading. The rest of the flour (50 grams) will be needed later. Add 80 grams of sugar, 5 grams (1 teaspoon with a slide) of high yeast and half a teaspoon of salt.

All dry products need to be mixed. After add chicken eggs (2 pieces) and 110 milliliters (40 milliliters still leave for chocolate dough) of warm milk.

You can knead the dough for Easter Easter cakes both with your hands and using the electric assistants. I like to do this in a kitchen combine with a hook nozzle. Mix so that dry ingredients are connected to moist components, and then in several techniques we introduce softened butter (90 grams). It needs to be taken out of the refrigerator in a couple of hours and let it warm at room temperature.

As a result, from the loose and heterogeneous masses, such a smooth, delicate and slightly sticky dough will turn out. If the yeast dough is very sticky, you can add a little flour, but do not overdo it.

In a separate dishes, we pour 10 grams of unsweetened cocoa powder (I have alkalized), add 40 milliliters of warm milk. Mix so that cocoa lumps are completely dissolved.

From the total amount of yeast dough, we take 300 grams. Add cocoa with milk and 30 grams of wheat flour.

Mix thoroughly so that the dough evenly stains in chocolate.

We transfer both types of dough for Easter cakes to plastic bags, tie them and send them to the refrigerator for 6-8 hours. That is, the dough can be kneaded in the evening, and in the morning the cakes are baked. Or make a knead in the morning, and start preparing festive pastries in the evening.

After the indicated time of fermentation in the cold, the yeast dough will become a little round and will become much denser. This froze butter, so it will be more convenient to work with the dough.

We divide each type of dough into two equal parts and roll each in a bun. We cover with a kitchen towel (cling film) so that it does not be blurred.

In the meantime, we are engaged in the preparation of the filling (it could be done the day before, while the dough wandered in the refrigerator). Grind 200 grams of peeled walnuts in a blender or finely chop with a knife. Only not quite in the baby, but so that pieces were felt when eating.

Add 100 grams of sugar and 60 milliliters of milk.

Mix — the filling is ready.

We take one white ball of yeast dough and with the help of a rolling pin we roll it into a thin layer. If necessary, a little powder the working surface and a rolling pin with flour.

We turn the chocolate ball into the same very flat tortilla, which in shape should be similar to white. Put it over the white layer.

We evenly distribute half the nut filling.

We turn off with a dense roll.

Such a workpiece should turn out. We also form the second.

With a sharp knife with a long blade, cut the roll along in half, leaving five centimeters from the distant edge. Just do not saw the roll, but just click on the blade — so the cut will turn out to be neat and not lubricated.

The molding of marble Easter cakes is no different from how the cakes-crafins loved by many are made. Both ends are turned with a snail with a slit out.

We put the unstable edge in the middle, and lay the second snail on top. Tip: In order for the marble pattern to turn out to be elegant and intricate, the snail can be twisted once.

We shift the blanks from yeast dough into cakes. The dimensions of my detachable: height — 11 centimeters, diameter — 13 centimeters. The bottom and walls of the forms must be covered with high -quality baking paper. So that the top of the blanks does not be swollen, we cover the form with a cut with a baking film, a plastic bag or a light kitchen towel.

We give it a distance in a warm place for 50-60 minutes or until the volume of the dough increases three times.

We bake marble Easter cakes with nuts in the oven (turn on in advance to heat up to 170 degrees) for about 40-45 minutes. In my electric on the upper+bottom mode, they were ready after 43 minutes. After 30 minutes, the cap of Kulichi was already well browned, but the dough was not ready (sticking to a wooden skewer). That is why I covered the pastries with food foil and baked it until tender.

We give the finished cakes to cool about 10 minutes in the forms, after which we take them out. Baking is very delicate, soft and high, so it is desirable to cool such cakes on pillows (as, for example, lace cakes).

Very beautiful, puff, fragrant and delicious marble cakes with walnut filling are good on their own, so I did not do any glaze. Just sprinkled the top with powdered sugar. If suddenly you really want hats from snow -white glaze, I can safely recommend trying on a gelatin without eggs. Prepare for health, friends, and pleasant to you appetite!