Traditional Easter with cake dough
For the cake dough, I will put the kneading ingredients in a food processor, but you can also knead by hand!
First dissolve the yeast in warm milk, add 2 tablespoons of sugar and 2 tablespoons of flour and leave the mayonnaise to rise for 10-15 minutes. Put melted butter, beaten eggs, sugar, salt, grated lemon and orange peel and rum essence in the bowl of the robot. Mix them a little, then add the mayonnaise and flour and leave to knead for about 15 minutes, until the dough is elastic. Cover the pot with a clean towel and let it rise in a warm place for about an hour.
Meanwhile, prepare the filling: mix the eggs with the sugar and then mix them with the cottage cheese and sour cream. Add the rest of the ingredients: raisins soaked in vanilla, lemon peel and juice and semolina. Homogenize the composition well and set it aside.
Sprinkle flour on the table and pour the dough. Divide it into two: one third for the base and two thirds for the braids on the edge. Spread a round sheet on a baking sheet and transfer the dough to a tray, then turn the filling over. Cut the edges of the dough that protrude from the tray. Shape the rest of the dough into long sticks and wrap them in three, thus forming the decoration. Place the first braid around the tray, then place the other two on top in a cross shape.
Cover the easter with a towel and let it rest for another 20 minutes, then grease the edges with the egg yolk mixed with milk and sprinkle sugar on top. Put the tray in the preheated oven at 180 degrees and let the pastry bake for about 30-35 minutes, until it browns on top and the cheese is well set.
Take it out of the oven and leave it to cool a little in the tray, then transfer it to a grill with the baking paper and let it cool. Good appetite!
Prepared on the eve of the Resurrection, cut into small pieces, Easter goes to church to be consecrated. In the church it is customary, on the night of the Resurrection, to sanctify the bread called Easter, either in the form of anaphora or anaphora mixed with wine (in the West of the country).
In Bucovina, this bread, in the form of prescuri, is brought to church by women, on Good Friday, when the Holy Anointing is served. And in the Banat area, only one family brings it, on Thursday Thursday, as alms for a relative who died last year, together with wine and dishes.
In other parts of the country, but especially in Moldova, women prepare wheat for Easter. It is kneaded from clean wheat flour, to which milk is added, sometimes eggs. Easter has a round shape because, among the people, it is believed that Christ's diapers were round. On the edges is placed a roll braided in three, and in the middle is made a cross of dough, symbolizing the cross on which Christ was crucified. Between the braids is salted or sweet cheese, kneaded with egg and raisins. Easter is adorned with dough ornaments - flowers, spirals, leaves, etc.
In some regions of the country, it is a simple dough, ornamented and with a cross dough of bread or cake. Before Easter, women perform a certain ritual "take care of themselves, wash their heads, comb their hair, put on clean clothes, pray and then start plowing."
Christians borrowed the custom of eating lamb and Passover at the Passover meal from the Jews. The lamb represents Jesus Christ, who accepts his sacrifice, the broken Passover and the poured wine signify the Christ sacrifice.
We present you some Easter recipes, the necessary ingredients for the dough and the filling, as well as the preparation method.
Easter with cheese and raisins
Easter with cheese and raisins, a traditional recipe, with dough at the base and creamy filling of sweet cheese with many raisins and abundantly scented with vanilla and lemon and orange peel. Mmm!
I'm not telling you the cake recipe & ndash you choose the dough you like, maybe you want cake without kneading or Moldovan cake. I'll just say how to make traditional Easter with cheese and raisins.
I invite you to try other Easter recipes, click on each picture to see the recipes:
Traditional Easter with cake dough - Recipes
EASTER WITH CAKE DOUGH
There are a few more nights until the Resurrection
The oven is hot, the kitchen is good,
The delicious dessert is ready to cut
For now, the lamb is still grazing.
- 500 gr. flour
- 50 ml oil
- 200 ml of milk
- 25 gr yeast
- 3 tablespoons sugar
- peel of a lemon
- orange peel
- 2 eggs
- 400 gr sweet cheese
- 150 gr sugar
- 2 sachets of vanilla sugar
- 2 eggs
- dilute the yeast in a few tablespoons of warm milk
- heat the remaining milk a little (it should be just warm), dissolve the sugar, add orange peel and lemon peel
- we put flour in the bowl in which we knead the crust, in the middle we pour the diluted yeast then the mixture of milk, sugar and lemon and orange peel. Knead well. Meanwhile, add the 2 eggs and finally add the oil to the crust. Knead well until you get a homogeneous dough
- leave to rise in the heat for about 1 hour
- the composition for the filling is obtained by mixing the cheese with eggs, raisins and sugar
- I divided the dough in two. We divide half into three balls From them we form 3 thin rolls of equal length (enough to cover the circumference of the vessel). Then we weave in 3 Half of the dough is spread in a bowl with removable walls covered (diameter 25 cm) with baking sheet. Then prick the dough with a fork so as not to grow too much
- Place the braided dough on the edge In the middle add the cheese mixture Then grease with egg yolk
- Leave in the oven at 180 degrees for about 40 minutes, until nicely browned on top
- good appetite!
1 kilogram of flour
a cube of yeast
350 ml milk
150 ml of sunflower oil
a cup of sugar
peel of a lemon
Ingredients for the filling:
1 kilogram of sweet cheese
a cup of sugar
2 tablespoons semolina
a bag of raisins
Method of preparation:
Separate the egg whites from the yolks. Beat the yolks, two egg whites and half a teaspoon of salt. Add the sugar in the rain and beat the eggs until the sugar melts.
In a cup of warm milk, dissolve the yeast cube.
In a bowl, put the flour, make a hole in the middle and put the yeast. Let the yeast rest for 5 minutes. Then, pour over the flour beaten eggs with sugar and milk, vanilla sugar and lemon peel. We start to knead. Gradually, continuing to knead, add the oil. The dough is ready when it starts to make air bubbles. The hull must have an elastic consistency, easy to handle.
Let the dough rise in a warm place, away from drafts. During this time, we prepare the sweet cheese filling for Moldovan Easter.
Mix the sweet cheese with the eggs plus the two remaining egg whites and the sugar. If the cheese is too soft, and the composition seems too watery, you can add 2 tablespoons of semolina.
Fluffy cake dough for buns, braided rolls & # 8230
We offer you a fluffy and delicious cake recipe, a cake that does not require a lot of work, but it is enough just to mix the ingredients until smooth. The cake is ready!
For yeast without yeast:
For yeast mayonnaise:
-15 g of fresh yeast (dry yeast take a packet of 500 g of flour)
For basic dough:
-5-6 yolks (5 yolks if eggs are large or 6 if small)
METHOD OF PREPARATION:
1.Prepare the yeast without yeast. In a bowl, mix the flour with the hot milk. Cover with cling film and set aside.
2.Prepare the yeast mayonnaise. In a bowl, mix the flour, fresh yeast, sugar and lukewarm milk. Mix well and leave on the table until a bubble foam forms. In 15 minutes, stir again and set aside.
3. Mix the yeast mayonnaise with the yeast-free yeast and mix on low speed. Cover with cling film and leave on the table to double in volume (about 15-30 minutes).
4. In a bowl, mix the yolks with the salt and sugar. Mix with a mixer until you get a creamy foam.
5. Prepare the cake dough. In a deep bowl sift the flour, add the mayonnaise and egg yolks. Stir in the robot for about 1-2 minutes. Cover with foil and let rest for 10 minutes.
6. Add the soft butter in 3 portions. Add the first batch, mix and when the butter is incorporated add the next batch and continue until you have used the whole amount of butter. Continue to stir for another 2-3 minutes until you notice that the dough starts to come off the walls of the bowl and the dough is a little sticky.
7. Transfer the dough to the work table and knead by hitting the table and lifting it with your hands.
8. Grease a bowl with a little oil and transfer the dough into it. Cover with cling film and leave on the table for 2-2.5 hours.
9. In 2.5 hours the dough has doubled in volume and now divide it into 4 equal parts. Carefully shape a ball and let it rest for 15 minutes.
10. Stretch each ball into a cord about 50 cm long so that it is uniform and equal in thickness. They are placed on the work table perpendicular to each other.
11. Tighten the rollers in the middle and start twisting one by one clockwise.
12. Then in reverse, turn one by one against the hands of the clock to the end. The last turn will be clockwise again. Fix the ends well to the dough and hide them under it.
13. Transfer the braided cake into a removable form lined with baking paper. Cover with foil and leave to rise for 2 hours. Once the cake has risen nicely, grease its surface with beaten egg along with egg whites and salt.
14. Bake in the preheated oven at 180 ° C for 40-50 minutes, altering the oven levels. (Baking time depends on the parameters of your oven). Cover the cake with foil 10-15 minutes before finishing. (This way you protect the burnt shell).
The cake came out puffy with a browned shell and breaks easily into pieces.
Easter promotional package: cake and Easter & # 8211 SP 1000
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The displayed prices are set according to the complexity of the model, and do not depend on the chosen composition.
Procedure for taking orders for wedding / christening / mot cakes of at least 3 kg:
- The set of samples contains 8 assortments available on the day of tasting.
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- The composition of the compositions is done in the interval: TUESDAY - FRIDAY: 12:00 - 19:00.
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The cost of the set of compositions:
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- Free for partner restaurants.
EASTER PROMOTIONAL PACKAGE with 10% discount, consisting of:
& # 8211 1 TRADITIONAL HOMEMADE COZONAC of 1 kg +/- 50 g, with rich filling of nuts, cocoa, aromatic shit, raisins syruped with rum, perfect with vanilla aromas, grated lemon and orange peel. Our cake is made of premium natural ingredients, without preservatives and dyes.
& # 8211 1 TRADITIONAL EASTER of 900 g +/- 50 g, from a third fluffy cake dough and two thirds delicious filling of fresh cow's cheese and raisins syruped in rum, perfect with vanilla aromas, grated lemon peel and orange .
Offers do not cumulate.
The products are made only to order, placed at least 4 days before,
for the days of 28, 29 and 30.04.2021 and 01.05.2021.
Delivery is free in Bucharest for orders over 150 lei and is made within the time available.
Traditional Easter, with cake dough
Besides eggs reddened and Drob of lamb, on the Easter table we must have, according to tradition, an Easter. Usually, in our family, the simplified version of Easter is made, without cake dough, but only the cheese composition, enriched with chubby raisins, previously drunk with rum. But last year & # 8211 and I intend to do the same this year & # 8211 I prepared the traditional version, with a fluffy and fragrant cake dough. And to fully thank the & # 8220mofturosii & # 8221 family, I prepared more composition with cow's cheese, so that, in addition to the big Easter, I made in a Jena bowl and a dough without dough. Compared to the simplified version, the one with cake dough obviously requires more work, but it's worth it. Needless to say, an Easter prepared at home, with attention, love and quality ingredients, does not compare even remotely with one made in series by the big stores or confectioneries :).
To have time to absorb rum, soak the raisins at least the night before. Then, to make the cheese filling creamy, look for a fat cow cheese (20% fat) and a cream that is also as fat as possible (if you have a Metro nearby, they have a 32% fat cream, super good for my taste). Not least, make sure all ingredients are brought to room temperature before you start.
I must also tell you that we obtained, from the quantities below, a traditional Easter, with cake dough, of about 1.6 kg and a simplified Easter, without dough, of about 1 kg. Before I quickly review the preparation method, I wish you:
Happy and abundant Easter holidays, with light in your soul and mind and good health!
For the cake dough:
& # 8211 flour 500 g
& # 8211 sugar cough 125 g
& # 8211 eggs 2 pcs.
& # 8211 fresh yeast 25 g
& # 8211 butter (80% fat) 75 g
& # 8211 oil 2 tbsp
& # 8211 milk 250 ml
& # 8211 vanilla sugar 1 sachet
& # 8211 peel from 1 lemon
For the cheese filling with raisins:
& # 8211 fat cheese 1 kg
& # 8211 fat cream (over 25% fat) 200 g
& # 8211 raisins 250 g
& # 8211 rom 100 ml
& # 8211 flour 35 g
& # 8211 sugar cough 200 g
& # 8211 eggs 6 pcs. + 1 pc. for anointed
& # 8211 butter 20 g
& # 8211 vanilla sugar 1 sachet
& # 8211 rum essence 2 vials
& # 8211 a pinch of salt
Start by preparing cake dough: separate the 2 eggs, taking care to put the egg whites in a perfectly dry and degreased bowl. In a small bowl, mix the brewer's yeast with 1 tablespoon of sugar and 4 tablespoons of warm milk. Mix the yolks with the sachet of vanilla sugar and the remaining sugar (125 g minus the spoon put in the yeast), until you get a foam. Sift the flour into a large bowl (possibly the bowl of the robot you are using for kneading). Pour the dough over the flour and start the robot. Add the yolk foam and let the robot knead while mixing the egg whites. Add the egg white foam to the composition. Melt the 75 g of butter and mix them with the oil (2 tablespoons) and the rest of the milk (250 ml minus the 4 tablespoons of mayonnaise). Little by little, incorporate the mixture of milk and fat (be careful, be warm, not hot !!) in dough. After you have finished putting the liquid, let the robot knead for about 20-30 minutes. Add the grated lemon peel and knead for another 15-20 minutes. This stage, I do not with the robot, but manually, because the robot kneads more horizontally. However you knead, with your robot manually, after the 35-50 minutes of kneading you must have a homogeneous and supple dough, which does not stick to your hands or bowl. Cover the bowl with a clean towel, place it in a warm place and let the dough rise for about 1 hour, during which time it should double in volume.
When the rising time has elapsed, preheat the oven to 180 degrees Celsius and prepare cow's cheese filling: homogenize, in a bowl, cottage cheese, sour cream and butter. Separately, mix 6 eggs with salt powder and caster sugar. Incorporate eggs in the cheese, then add flour, rum essences, vanilla sugar and raisins soaked in rum. Take a cake form 28 cm in diameter, grease it with butter and powder it with flour. Set aside a third of the cake batter. Place the two thirds of the dough in the form, taking care to climb the dough on the walls of the form (like a tart). Pour, lightly, from the cheese mixture until the filling reaches 1 cm from the edge of the dough.
From the dough set aside, make two long rolls and knead them. Place the braided roll on the edge of the form. From the remaining dough, make a cross and place it in the middle. Beat the remaining egg and grease the dough. Put the rest of the cheese composition in a Jena bowl, greased with butter beforehand. Put the cake tin and the Jena bowl in the preheated oven. Leave for about 45 minutes or until Easter passes the toothpick test. Remove the Easter cake from the cake when it has cooled completely and place it on a plate.
Over the Easter with dough, sprinkle a little powdered sugar and cut it into slices, like a cake. The other, simple, serve as such, cutting it directly into the Jena bowl and removing it with a cake palette.
Easter and the cake from Săvârșin
For this year's Holy Easter, Her Majesty Margaret, together with the master chef Viorica Luciana Călin, offers two traditional recipes, Easter with cheese and walnut cake, prepared every year at Săvârșin Castle.
The recipes are kept from Dr. Gabriela Duda, the mother of Prince Radu.
"Gabriela" walnut cake
All products must have room temperature.
The cake has 391 kcal for 100 g.
Dough ingredients (quantity for 2 cakes):
• 1000 g of quality white flour
• 250 ml of sunflower oil
• peel of 2 lemons and 2 oranges
Ingredients for the walnut filling (for 2 cakes):
• 500 g ground walnut kernels
• 3 small packets of vanilla sugar
Heat a third of the milk and add 6 tablespoons of flour, stirring constantly, so as not to make lumps. Allow to cool.
Dissolve the yeast in another third of lukewarm milk, adding a tablespoon of sugar.
Mix both compositions until small air bubbles appear. It is left to grow.
Beat the egg yolks with some of the powdered sugar.
The rest of the milk is boiled over low heat, adding the chopped vanilla stick and the rest of the sugar.
In the milk with sugar and vanilla slowly mix the beaten egg yolks, lemon and orange peel, a pinch of salt, raisins, as well as the first composition (milk, yeast, flour).
Pour everything into the large bowl of flour, then knead well, adding the sunflower oil from time to time.
The dough should stay overnight in the kitchen, at room temperature, to rise.
The next day the cake filling is prepared:
Put the milk with the cocoa powder on low heat, stirring constantly, so as not to make lumps.
Beat the egg whites with the powdered sugar and 3 sachets of vanilla sugar until a very thick meringue is obtained.
Put together, in a large bowl, the walnut kernels, beaten egg whites, cocoa concentrate and orange peel and mix well with a spoon until the composition becomes homogeneous.
The dough is divided into two equal parts, for two cakes.
Each half of the dough is divided into 2 equal lumps. Lay the first lump on a wooden bottom the dough sheet should be thin and stretched enough to encompass the composition with walnuts. Place a quarter of the filling on the spread dough, smooth it with a spatula and roll until it takes the shape of a cylinder. Put it aside.
Spread the second lump of dough and place the second quarter of the walnut filling on it, smoothing with a spatula. It runs like a cylinder. Make sure that the edge of the dough sheet covers the walnut composition well.
The two cylinders intertwine with each other, maneuvering easily so that the filling does not come out. It is placed in the shape of a cake, greased with butter and lined with baking paper.
Do the same with the second cake.
Over the two cakes in the trays, apply a glaze of 2 yolks, an egg white, 2 tablespoons of milk and a little sugar, using a brush.
Bake the cakes for 1 hour at 180 degrees, but it should be checked from time to time, because not all ovens bake identically.
It is good for the cake to sit overnight in its baking tray before being placed on a serving platter.
Easter with Gabriela cheese
All products must have room temperature.
The cake has 178 kcal for 100 g.
For the countertop, use 300 grams of cozonac dough (next recipe).
• 3 small packets of vanilla sugar
• peel of 2 lemons and 2 oranges
• a cup of coffee with cream
• 150 g cherries or cherries preserved in sugar (optional)
• 1 egg to grease the easter before baking
One day before preparation: Drain the cheese for 24 hours in a gauze placed on a layer of corn flour in a larger bowl.
The drained cheese is passed through a regular sieve, in order to be homogeneous and creamy. A metal spoon bottom can be used.
Rub the yolks well with powdered sugar and vanilla sugar until a creamy composition is obtained and the sugar has dissolved.
Mix the cheese, butter (soft), beaten egg yolks, lemon and orange peel, raisins, cream, the three tablespoons of flour. The result must be a homogeneous composition, which has the appearance of a thick and velvety cream.
If you have cherries or cherries preserved in sugar, put them in the composition so that they are found in the cake on each slice.
Place the composition in a round baking dish, lined with baking paper, over which was placed a thin layer of cake dough, both on the bottom of the form and on its walls.
Grease the surface of the cake with egg mixed with a little milk, using a kitchen brush.
Bake for 1 hour at 160 degrees Celsius. It is preferable for the Easter to remain in the form of baking overnight, and then to be placed on a plate.
Cozonac & # 8211 Traditional recipe
The Internet is full of all kinds of recipes for babani cakes, which are more and more interesting. You don't even know what to choose, because you will find under the name of the traditional cake recipe various reinterpreted variants, which contain all kinds of ingredients that are more difficult to access.
This is not the case now, because we will present you a very simple cake recipe. After you have purchased all the ingredients mentioned above, you can get to work. It is good to keep them all at room temperature, 1 hour before they start to knead.
The first time you take care of the cake, as it happens with any cake recipe. We are not talking about a cake recipe with scalded dough, but a classic one. First, prepare the yeast, mixing it with a little sugar and warm water or milk, to become a thicker liquid. Then, in the remaining milk, pour the sugar and mix until it melts.
In a large bowl, pour the flour, and over it add the yeast and eggs, then gradually mix the milk with the sugar. Towards the end, add the salt, butter and lemon peel. You can do this with a special robot, if you have such a device.
After everything has been homogenized and you get a slightly sticky crust, it is necessary to leave this cake dough to rise and you can take care of the filling.
Add walnuts in a bowl, over which it is necessary to pour hot milk, sugar and other ingredients. In this Moldovan cake recipe you can also add a few squares of dark, bitter chocolate, which you can grind on a special device or you can grate them, raisins, shit or other such ingredients. Homogenize everything until the cream is formed.
The tastiest fluffy cake with walnuts & # 8211 BucatariaIoanei.ro
After the dough has risen, the next step is to prepare for baking this fluffy cake that breaks into strips. Sprinkle the worktop with a little oil, place the raised crust on it and divide it in two. You will see from now on how good the dough looks and that it has the potential to make you make a homemade cake, like in grandma's time.
Take each piece separately, spread it well, and over it place half of the cream and roll, then place this cake with walnuts in the pan. Do the same with the next piece. Over, you can grease the cakes with egg and sprinkle poppy seeds and caster sugar on top. Then, leave the cozonacs in the trays to rise for another 60 minutes.
Now you know how to make a fluffy cake, which breaks into strips, and to finish everything, the trays are put in the electric or gas oven and the preparation is left inside, to bake for 40-45 minutes, at 180 degrees / medium heat.
This is not a fluffy cake recipe with walnuts and raisins, but, if you want, you can add extra to the filling and such ingredients, to adapt this cake recipe to get what you want.