How to bake for Easter not only extremely delicious, but also eye-catching festive cake

Sonata Šalkauskaitė, an expert from the Malsena Baking Academy, shares her advice in the press release on how to bake this Easter not only a very delicious, but also an eye-catching festive pastry, in the process of which even the little ones will be delighted to participate.

Looking at the main ingredients of Easter cakes, the same characteristics and characteristics can be seen in almost every country: they are made from fortified, richly sweetened and extremely rich dough. This was because the Passover cakes ended the fasting period, so they didn’t skimp on fats, more expensive ingredients, or aromatic spices.

“Easter cakes are usually made with the highest quality wheat flour because they have been more expensive and valued throughout history and are therefore often used exclusively in holiday cakes. Expressive spices such as cinnamon, cardamom or even saffron are also often added to Easter cakes. They are decorated with candies and nuts, colored eggs, covered with icing. Although these festive bread ingredients are based on the Christian symbols of Easter and spring traditions, they are also perfect in today’s context, where we value confectionery not only for its taste, but also for its fun production or attractive appearance, ”he says. the ambassador of Malsena Baking. Academy.

What unites all the Easter cakes?

First of all, Easter cakes are always leavened or leavened: the increase in the dough reflects the resurrection of Christ.

The dough for these cakes is enriched with eggs, which symbolize revival and give the dough a golden hue. To represent abundance, a golden hue of nuts, such as apricots and raisins, is often added.

Nuts and seeds are another important symbol of rebirth used in pastry garnishes.

Knitting is also important not only for an “instagram” look. Crowns are formed from the dough to symbolize the sun, and three-strand braids are often used to symbolize the elements of the Holy Trinity.

Why bake and shape Easter dough?

Once you’ve made your yeast dough, no matter what recipe you choose, you can always put extra effort into shaping it. It is the festive presentation that separates Easter cakes from others.

“Regardless of the weaving method you choose, first divide the dough pieces into equal parts with the help of flakes. This way you will know that all the cakes will be the same size. To obtain the correct shape of the dough, it is necessary to knead firmly but carefully, wrap and “glue” the dough strips and their tips. It is important not to get too much flour into the dough, otherwise it will not be so elastic, ”says S. Šalkauskaitė.

Weaving method no. 1 – vortex

Make a rope out of the dough: “stretch” it with your palms and stretch it with your fingers. Then, taking one end of the thread, fold it into the dough and twist it like a vortex. When approaching the other end, “glue” it to the cooking so that it does not lose its shape during cooking and does not come off.

Weaving method no. 2 – vortex cut

Roll out the dough into a square with rounded edges. If desired, add the filling. Fold the dough in half, pinch the corners.

Use a sharp knife to cut vertical stripes through most of the dough, leaving all edges intact. Take the dough with both hands, lift it up, hold one end and turn the other. This will give you a twisted cord. Then, taking one end of the string, fold it into the dough and wrap it like a vortex, “gluing” the remaining end of the string to the dough.

Weaving method no. 3 – cash register braid

Divide a piece of dough into three equal parts, forming threads with them. Place them parallel to the tabletop. If one of them becomes a little thicker or longer than the other, place it in the middle to make it easier to braid. Pin the ends of the strands one side into one and braid the braid in the same way as a hair pin.

As you get closer to the end, also tighten the remaining ends into one as well and lightly press the braid from both sides towards the center with your palms. You can also twist this braid into a ball.

Weaving method no. 4 – flower

Make a fairly long thread with the dough and tie a knot. Fold the thread in half, wrap one end around the other end, and punch through the resulting hole from the bottom.

You can widen the hole by hand so that the end of the thread fits through it. This way you have two free ends. Fold one of them down, insert it into the hole at the bottom and glue it. Fold the other one over the top, connect it and also glue it to form a flower-shaped ball.

Recipe – Cinnamon Cake “Swirl”

Well, if you want to try a slightly different way of shaping, bake a cake this Easter: a cinnamon “swirl.” It’s like the taste of a popular cinnamon bun, only in cake form. This is a great option for your Easter table as you can have fun unwrapping this cake with your family. Smooth, smooth flavor, with cinnamon filling inside, it will definitely not leave anyone indifferent.

The dough will need: 118 g of warm water, 7 g of dry yeast, 50 g + 5 g of sugar, 120 g of milk, 1 egg, 1 egg yolk, 1 tbsp. s. salt, 480g premium wheat flour, 100g melted butter, chilled. The sugar filling will require: 75 g of softened butter, 50 g of white sugar, 50 g of brown sugar, 1 tbsp. s. cinnamon, a pinch of salt. The cream cheese frosting you will need: 110 g of cream cheese, 50 g of soft butter, 250 g of sugar, a pinch of salt, colored sprinkles (optional)

Doing: Pour water into a mixing bowl, add dry yeast, a little sugar, keep for about 5-10 minutes to activate the yeast. Add the milk, eggs, remaining sugar, salt, and melted butter to the batter. Stir.

Add flour to the combined runny dough and mix the dough slowly until all the dough components are combined and the dough is smooth. Knead the dough for about 5-6 minutes.

Add the rest of the flour, mix with the dough, increase the power of the mixer to medium power and knead the dough until it no longer sticks to the walls of the pot. Transfer the kneaded dough to a lightly greased bowl, cover with a film (with an air gap) and lift the dough for about 1.5 hours.

After the rise time, expel the air from the rising mass. Grind the surface, roll the dough into a square. Spread the diced dough with soft butter, sprinkle with cinnamon and sugar.
Cut the rolled dough into long strips, about 5 cm wide. Turn one of them into a cinnamon spinner. Place the roulette in a prepared round mold 22 cm in diameter with a removable bottom, it should be greased with butter.

Wrap around the roulette placed in the middle and glue other lengthwise cut strips until finished. Place the edge of the last strip under the vortex.

Raise the vortex until the oven is heated to 180 ° C. When the oven heats up, bake the vortex for about 20 minutes. After this cooking time, cover the vortex with parchment paper and bake for another 15-20 minutes. Reduce the cooking temperature to 85 ° C and bake for another 10 minutes.

While the vortex is baking, mix the ingredients for the cream.

Pour the extracted vortex with the mixed cream, sprinkle with sprinkles. Wait for it to cool down, chop.