Easter cake with zuccats and marzipan

To prepare home Easter cakes, we will need the following ingredients: high-grade wheat flour, granulated sugar, milk (with a fat content of 2.5-3.6%), chicken eggs, butter (with a fat content of at least 72.5%), marzipan, centers, high-speed yeast and salt.

In a large bowl or on the duty (like mine) we sift 450 grams of wheat flour to enrich it with oxygen and remove the likely garbage. Add 120 grams of sugar. We put 5 grams (1 teaspoon with a good slide) of high -speed yeast and half a teaspoon (without a slide) of small grinding salts there.

Mix the ingredients well so that all the components are evenly distributed according to the mixture. Next, pour 120 milliliters of pleasantly warm (not hot, it is important!) Milk (in the recipe with a fat content of 2.5%) and break 2 medium-sized eggs (50-55 grams each).

Mix the products so that moist is soaked into flour. It is not necessary to knead for a long time. Only after that, in parts (for 4-5 techniques), we intervene 100 grams of softened butter. After a full connection with the test, add the next batch!

The dough knead can be produced both manually (15-17 minutes), and with the help of a test (nozzle-bag). It is clear that the electric drive will cope faster (in 12 minutes), and labor costs are minimized. As a result of the batch, you should get a very delicate, soft and smooth butter yeast dough, which does not stick to your hands. In the process of kneading, monitor the consistency of the dough: if it is too wet, add a little flour, and dilute the tightness with milk. We give it the form of the bun and leave it in a warm place for fermentation for about one hour. It is more convenient for me to do this in a microwave oven, in which I first warm a glass of water well (I leave it in the same place). Thanks to moisture, the dough is not covered with crust and rises well.

After about 60 minutes, the dough should double.

We crush it, releasing air, round again and carry out repeated fermentation for about an hour.

While the butt dough wanders on the yeast, we will prepare the fillers. 100 grams of multi -colored centers (I have purchased from my papaya) can cut smaller if they are very large. 150 grams of marzipan (in this case, home preparation according to this recipe) is cut into a small cube.

When the fermentation of the dough ends, the bun will grow three times. We multiply it and divide it into the right number of parts.

I cooked two cakes, so I divided the dough in half and rolled each into the ball. We cover with cling film (or plastic bag) so that it does not be bent. We leave on the table for 10-12 minutes so that the koloboks rest and the dough become elastic.

We roll out each ball of dough into a rather thin layer and evenly distribute the fillers.

We turn the layer into a dense roll.

Be sure to fix the longitudinal seam, while slightly pressing the roll to flatten it and release air (so that there are no voids in the finished cakes).

We turn the roll with a snail.

Such a workpiece should turn out. Similarly, we form the second.

Forms for cakes can be of different sizes and from different material (metal or paper). My recipe uses detachable forms, the diameter of which is 13 centimeters, and the height is 11 centimeters. I cover the bottom with parchment, and I grow the walls with the same baking paper (I lubricate with a very modest amount of vegetable oil so that the dough is probably not stuck). We put the blanks in the molds, gently yelling them with your fingers so that there are no voids at the bottom. We cover with a light towel or bag so that the surface of the dough does not be swollen and not covered with a crust.

We leave the blanks on the table or in a warm place until the volume of the test increases 2.5-3 times. It took me 45 minutes to climb. It is important to choose such that the blanks take about a third (half — this is the maximum!) Of the total volume, since in the process of proofing and baking, Easter cakes will grow very strongly. Before planting in the oven, we do not lubricate the dough.

We bake Easter Easter cakes with tsukata and marzipan in a preheated oven preheated to 170 degrees for about 35-40 minutes. After about 20 minutes, check if the crust, Easter cakes will be blurred. If your oven is too aggressive, cover the baking of foil.

We give ready -made Easter cakes a little cool in the forms, and then remove them and parchment. Completely cool. In this form, each cake weighs about 520 grams. How to decorate this festive pastries, decide for yourself. For example, I can safely recommend sugar glaze on gelatin (it does not crumble) according to this recipe.

Let these fragrant, not dry, tasty and sweet cakes with zuccats and marzipan decorate your Easter table in 2023. Helen, thank you so much for the wonderful order. With the upcoming bright Easter, dear friends — prepare for health and pleasant to you appetite!