Easter with Olea Polyakova — a time-tested recipe for the fluffiest Easter cake
For everyone who celebrates Easter on May 5, there is great news - a new, Easter vlog with Olya Polyakova! We will prepare a Easter cake that will not only decorate your basket, but will also be enjoyed by everyone in the family. And guests will definitely ask for the recipe to bake the same deliciousness next year.
Olya has been improving the recipe for 10 years so that the Easter cake is truly the sweetest, most tender and fluffy, and the glaze is the whitest.
Copy the recipe below and watch the video with step-by-step instructions for cooking. The recipe is designed for 1.5 kg of Easter cake.
Ingredients:
For the dough:
300 ml of milk;
300 g of flour (with a high protein content, from 13 to 16);
75 g of live yeast;
1 tsp. sugar.
For the dough:
18 eggs: 18 yolks, 9 whites;
550 g sugar
1 kg 200 g flour (with a high protein content, from 13 to 16);
400 g butter;
zest of 1 lemon;
zest of 2 oranges;
juice of 2 oranges;
vanilla;
5-7 g salt;
raisins soaked in cognac or water.
For the glaze:
9 cold egg whites
11 tbsp sugar;
Preparation process:
Start making Easter cake with the dough: take 300 ml of milk, carefully mix with 75 g of yeast and add 300 g of flour. We reveal a little secret: the higher the protein content in the flour, the better the Easter cake will turn out! Also add 1 teaspoon of sugar to the dough, mix everything well and leave it to “rest” for 30 minutes in a dark and quiet place.
Let's move on to making the dough. Separate the yolks and whites of 9 eggs, set the whites aside for the glaze, and send the yolks to the food processor. Add another 9 eggs here — both whites and yolks, and pour in 550 g of sugar. Mix all this until it forms a high foam. After that, finely grate the zest of 2 oranges and squeeze the juice out of them, take a dough kneading attachment, if you have one, add our dough to the created egg mass, and slowly knead the dough, adding the orange zest and introducing flour.
While the dough is kneading, soak the raisins in cognac or water for one hour. Add 400 g of butter and a little vanilla to the kneading dough in small pieces. If necessary, add milk or juice to the dough or, conversely, flour.
Leave the kneaded dough to “rest” for 20 minutes and then knead it for another 10-15 minutes. And now - wait again! But now 30 minutes until the dough comes together. And don't be like me: don't forget to add our raisins to the dough 🙂
Carefully place the dough on an oiled mat and divide it so that it takes up no more than 1/3 of the space in each mold. It is best to put the dough in the molds in the shape of a ball, but if this doesn't work out, don't worry.
Cover the Easter cakes in the molds with towels and leave for another 30 minutes.
Now bake the Easter cakes. Preheat the oven to 190 degrees and bake for 15 minutes, then reduce to 160-170 degrees. Do not open the oven for 30 minutes!!! 30 minutes of baking is enough for small Easter cakes, leave large ones a little longer, checking from time to time. In the meantime, prepare the glaze. Take 9 cold egg whites, add 11 tablespoons of sugar and beat them until stiff.
Decorate the still warm Easter cakes with glaze and sprinkles.
How we did it:
01:12 — Ingredients for Easter cakes
02:05 — Preparing the dough for Easter cakes
04:33 — Kneading the dough for Easter cakes
14:15 — Shaping Easter cakes
18:35 — Baking Easter cakes
19:40 — Decorating our Easter cakes
Happy Easter!
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📞 Management, PR & Promotion:
Secret Service Entertainment Agency
https://secretservice.com.ua
Offers
[email protected]
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★ Olya Polyakova on social media:
➣ Instagram | / polyakovamusic
➣ Facebook | / polyakovamusic
➣ YouTube | / polyakovaofficial
➣ TikTok | https://vm.tiktok.com/ZMdXX6mD6/