My grandmother always added it to Easter grandmother. Thanks to this, the dough was moist and fluffy
Each hostess has its own secrets. My grandmother always added this one ingredient to your grandmother. She repeated that thanks to him the cake was perfectly wet and fluffy. The Easter grandmother prepared in this way tasted delicious and disappeared from the tables in a few minutes. The secret of my grandmother was mayonnaise. Adding a small amount of mayonnaise to the cake for Easter grandmother will make it moist and fluffy. The vinegar contained in the mayonnaise will emphasize the taste and make the dough not crumble.
Cake for Easter. Recipe for Easter grandmother
The tradition of Polish feasting are. There are no holidays without baking characteristic for them. Makowiec, Easter grandmother and Mazurek, reign on Christmas. Easter grandmother is particularly important in the context of Easter symbolism. Applications indicate that it appeared on Polish tables as early as the 15th century. According to tradition, it was baked on Good Friday, and the recipe was known only to women. Men could not get home while baking Easter grandmother. According to legends, King Stanisław and Leszczyński himself was to invent himself by soaking the weathered Kugelhopf in the ery. Grandmother was to owe her name to the hero of Ali Baba’s fairy tale. Currently, in many homes, Easter grandmother is part of Święconka.
Easter grandmother yeast – recipe
Ingredients:
- 50 g of fresh yeast
- 1/4 cup of warm milk
- 1 tablespoon of sugar
- 2 tablespoons of wheat flour
- Dough: 500 g of wheat flour (type 500 or 550)
- 150 g cukru
- 1/2 teaspoon of salt
- 150 g of butter (melted and cooled)
- 4 large eggs
- 2 yolks
- 1/2 cup of warm milk
- 2-3 tablespoons of hot water or lemon juice
Preparation:
- Rozczy: crush yeast in a bowl, add warm milk, sugar and flour. Mix and set aside in a warm place for about 15 minutes until the solution doubles its volume.
- Dough: Mix flour, sugar and salt in a large bowl.
- In a separate bowl, beat the eggs and yolks.
- Add solutions, melted butter, eggs with yolks, warm milk, lemon zest and vanilla extract to dry ingredients (if you use).
- Knead the dough manually or with a mixer with a yeast dough hook for about 10-15 minutes, until it is smooth, flexible and moves away from the walls of the bowl. If the dough is too sticky, add a little flour, but be careful not to add too much.
- Cover the bowl with a clean cloth and set aside in a warm place for about 1-1.5 hours until the dough doubles its volume.
- Forming and burning: grease with butter and spill in a grandmother with flour (preferably with a chimney).
- Put the grown dough into the mold, filling it to about 2/3 of height.
- Cover with a cloth and set aside for about 30 minutes so that the dough will grow a little.
- Heat the oven to 170 ° C (top-down).
- Bake grandmother for about 45-55 minutes, or to a dry stick. If the top of the grandmother begins to blush too quickly, cover it with aluminum foil.
- After baking, remove the grandmother from the oven and set aside to cool for about 10 minutes. Then gently remove the grandmother from the mold and cool completely on the grid.
