Easter cake - Lázár Abigél (7.b) receptje angolul

Easter cake

INGREDIENTS FOR TWO MEDIUM SIZE CAKES:

·       65 dkg of flour

·       30 dkg of milk

·       10 dkg butter

·       2 eggs

·       12 dkg of sugar

·       2.5 dkg of yeast

·       0.4 dkg of salt

·       1 egg for lubrication

 

Preparation:

1.     When making yeast dough, work in a warm, draft-free kitchen. Heat 100 ml of milk to a temperature of about 40 degrees. Be careful not to get much hotter, because above 42 degrees the yeasts will die.

2.     Put in a small bowl 1 tablespoon of flour, a teaspoon of sugar, crumble the yeast and mix thoroughly with lukewarm milk. Set aside in a warm place and let it rest for 20 minutes until it rises.

3.     Meanwhile, pour the other ingredients into a mixing bowl. The butter should be soft and the remaining milk should be lukewarm. If you want, you can add a little cinnamon or grated lemon zest to the dough.

4.     Pour the puffed yeast into the bowl and knead thoroughly for about 10 minutes. Then cover, set aside in a warm place and double-boil for about 1.5 hours. After 40 minutes, we start to pay attention to the consistency of the dough, because the rate of fermentation also depends a lot on the temperature of the kitchen.

5.     Cover the risen dough on a worktop and knead thoroughly. Cut the dough into three, four, or six equal pieces depending on how many branches you want to braid.

6.     Roll out the dough into rods of equal diameter and length and then spin.

7.     Place the braid on a baking sheet lined with parchment paper, cover and double-chop for about 45 minutes.

8.     Preheat oven to 170 degrees while stirring the cake with beaten egg.

9.     Put in the oven and bake until golden brown in 20-25 minutes. Wait for it to cool until lukewarm before consumption.