Today we will learn how to make Viennese pastry for Easter. It, unlike Easter cake, should "fit" twice (and one more time - already in shape), requires less fuss, and most importantly - less food, which cannot but please the hostesses.

A lot of different delicious buns are prepared from Viennese dough - pies, buns, Easter cakes. This pastry keeps its delicious taste for a long time and does not lose its splendor. But it is worth remembering that it is necessary to prepare the dough in advance so that the dough will stand and ferment for at least 12 hours.

Video recipe "Viennese dough for Easter"

First Viennese dough recipe

Required products:

• flour 1500 g;
• sugar - 700 g;
• sour cream - 200 ml.
• cow's milk - 1 liter;
• yeast - 50 g.

Dough preparation

1. Combine yeast, some sugar, warm milk and 60 g flour.
2. Mix.
3. Put the mass in a warm place for a quarter of an hour.

Dough preparation

1. Melt the margarine.
2. Add eggs, beaten with granulated sugar to the margarine. Mix.
3. Pour sour cream into the mass and mix well.
4. Combine with dough and stir.
5. Knead the dough.
6. Leave warm for 40 minutes.
7. Stir again.
8. Shape into cakes and bake in the oven.

Second Viennese dough recipe

Required products:

• milk - 1 l;
• sour cream - 500 ml;
• eggs - 10 pieces;
• yeast - 75 g;
• granulated sugar - 500 g;
• margarine - 150 g;
• salt;
• flour.

Dough preparation

1. Dissolve some yeast in milk.
2. Add 30 g flour and 10 g sugar to the mass.
3. Mix.
4. Leave on for 8-10 minutes.
5. Heat the rest of the milk, but do not boil, and dissolve sour cream, granulated sugar, eggs and melted margarine in it.
6. Mix the resulting mass with yeast.
7. Knead the dough (thick sour cream consistency).
8. Wait until the dough "grows".
9. Stir and wait again until "grows up".
10. Add flour, knead the dough (soft and does not stick to your hands).
11. Form the desired products.
12. Leave the dough in the form for 15 minutes, when it grows up, send to the oven.

The third recipe for Viennese dough

Required products:

• flour - 0.5 cups;
• eggs - 8 pieces;
• milk - 2 glasses;
• butter or margarine - 200 g;
• oil - 4 tbsp. spoons;
• granulated sugar - 2 cups;
• sour cream 0 2 cups;
• yeast - 2 packs;
• salt - 1 tsp;
• raisins - 1 glass;
• lemon zest;
• an egg for greasing the finished cake.

Dough preparation

1. Subculture flour.
2. Melt butter.
3. Grind the yolks with sugar.
4. Wash the raisins in hot water and dry.
5. Pour boiling water over the lemon.
6. Mix yeast with warm milk.
7. Combine butter with yolk mass, warm milk, salt, 4 glasses of flour.
8. Start kneading the dough.
9. Add vegetable oil, raisins, lemon zest.
10. Continue kneading the dough.
11. Add diluted yeast. Stir again.
12. Cover and leave warm for an hour.
13. Beat the whites.
14. Mix the dough with proteins, add the rest of the flour. Stir and leave for an hour.
15. Fill one third with dough and leave warm for 80 minutes.
16. Brush the cake with a beaten egg. Send to oven for 30-60 minutes.

• Kulich dough is kneaded until it stops sticking to your hands.
• Viennese pastry loves warmth and is afraid of drafts.
• Ideally, the dough should be suitable three times: dough, dough, in the form.
• Fill the forms with dough by a third.
• Place the dough in a well-preheated oven.

Kulich is a symbol of fullness of life and, as a rule, the hostess bakes several loaves of different sizes - for each member of the family. Perhaps this year on your festive Easter table in a place of honor there will be a Viennese dough cake - fragrant, airy and very tasty.

This is one of the most successful and easiest ways to make Easter cake dough. Without much hassle and using this recipe, you can bake delicious and fragrant Easter cakes for the bright holiday of Easter.

This is a very simple recipe for making Viennese cake dough, we put the dough in the evening, knead the dough in the morning and bake the cakes. And such cakes are always successful, time-tested. The most important thing is to choose good live yeast. From this amount of products, 6 cakes are obtained, about 500 grams of cakes. They are baked for about 40-50 minutes, but when you bake for the first time, watch them, because everyone's ovens bake differently. When the top of the cake is browned, take it out. May everything turn out deliciously and the holiday will be bright!

Servings: 1

A simple recipe for Viennese dough for European cakes step by step with a photo. Easy to cook at home in 12 hours. Contains only 50 calories.

• Prep time: 16 minutes
• Cooking time: 12 h
• Calorie count: 50 kilocalories
• Servings: 1 serving
• Occasion: On the festive table

• Complexity: A simple recipe
• National cuisine: European cuisine
• Type of dish: Bakery products

Ingredients per serving

• Egg - 6 Pieces
• Sugar - 500 Grams
• Butter - 300 Grams
• Fresh yeast - 50 grams
• Milk - 500 Milliliters
• Wheat flour - 1.5 Kilograms
• Salt - 1 Teaspoon (no top)
• Vanilla Sugar - 1 Teaspoon
• Raisins or candied fruits - 150 Grams

Step by step cooking

1. We heat the milk to keep it warm, but not hot! Dissolve yeast in it. You need ordinary yeast, not dry.
2. Drive eggs into a bowl, add sugar to them.
3. Using a mixer, beat the eggs with sugar until fluffy.
4. Melt the butter - it shouldn't be hot either! And pour it into milk and yeast.
5. Add eggs beaten with sugar there.
6. Mix all this thoroughly, cover with a towel and put in a warm place for 8-10 hours.
7. During this time, the dough wanders: it rises, then falls.
8. Stir the dough, add salt and vanilla sugar.
9. Add the sifted flour.
10. And add the raisins. It must be soaked in advance and then dried.
11. And we begin to knead the dough until it peels off our hands, it will take about 20 minutes for sure. The longer we knead the dough, the tastier it becomes.
12. We lay out the dough into forms, filling them by 1/1,. Do not forget to grease metal molds with butter. And we put it in a warm place for one and a half to two hours, let them come up. Then we bake in an oven preheated to 180-190 degrees.

Viennese Easter cake dough. You can talk about him forever. The recipe for Easter cakes will stay with you forever. It is the aroma of such cakes that you will always associate with the bright holiday of Easter. If you are looking for your perfect Easter cake recipe then try this recipe, you will not regret it.

Ingredients:

• 800 grams of flour;
• 70 grams of yeast;
• 5 eggs;
• 250 ml of milk;
• 200 ml of cream;
• 150 grams of butter;
• 3-4 tablespoons vegetable oil;
• 1.5 cups of sugar;
• 1 glass of raisins;
• Optionally, you can add candied fruits;
• A packet of vanilla sugar;
• Salt - 1 tsp;
• Zest of 1 lemon.

Viennese Easter cake dough. Step by step recipe

Choux pastry comes up more slowly than regular dough and takes a little more time and effort. But the result is worth all the effort spent. Easter cakes are the most delicious and do not stale for a very long time.

Remove all food from the refrigerator in advance so that everything is at room temperature. Chop the yeast and dissolve in 100 ml of milk, add a teaspoon of sugar and 1-2 tbsp. flour.

Stir and place in a warm place. Sift the flour. Knead a batter out of 2-3 tablespoons of flour and milk, like thick sour cream.

Put the container with the dough on the fire and cook until thickened, stirring constantly and kneading the lumps. Remove from heat, pour in warm cream and stir.

Allow to cool to room temperature. Mix the dough with the dough, put in a warm place for 1-2 hours.
Mash the yolks with sugar, salt and vanilla sugar. Add yolks, melted butter and vegetable oil to the dough. Beat the whites separately and add them to the dough.

Now gradually adding flour, knead the dough. Leave to rise in a warm place for 2 hours. When the dough comes up, add the lemon zest, raisins and candied fruit.

Leave it on for another 30 minutes. Grease the molds with butter, sprinkle with breadcrumbs or flour. Pour the dough into the molds, filling them with ⅓.

When the dough in the tins rises a little, send them to the oven, heated to 180 degrees for 45-60 minutes. Avoid opening the oven door for the first 30 minutes.

• milk - 250 ml (you can use both store and fresh, but only in the latter version, do not forget to boil it first);
• flour - 500 grams;
• butter - 50-60 grams (best if homemade);
• vegetable oil - 20 ml;
• eggs - 2 pcs;
• sour cream - 20 grams;
• sugar - 100 grams;
• salt - one pinch;
• vanillin - 5 grams;
• yeast - 1.5 teaspoon;
• raisins - 50 grams.

How to make an Easter Viennese cake:

Separate the whites from the yolks.

For novice housewives, such a task causes real panic, although in fact there is nothing complicated in this procedure.

Beat the egg in the middle, preferably using a knife for this so that the edges are even. Divide gently into two halves. During the separation of one, pry the yolk circle and it will appear separately, and the white will simply drain.

There is one more simpler way. To do this, carefully hammer the egg into a plate, and then take out the yolk with a deep spoon.

After separation, grind the yolks with sugar and salt.

Then add sour cream and vanillin.
Pour in vegetable oil.

Melt butter in milk.

This is a very important point. Do not mix a piece of butter with liquid. This will not bring any sense, but if you melt it, and even very, very slowly, then in the end the baking will receive that indescribable aroma of baking, the dough will be airy and very soft, it will not crumble.

Pour warm milk and butter into the egg-yolk mixture.

Then lay out the raisins, which should be washed and dried beforehand.

Why wash raisins bought by weight in a store is understandable, but is it worth it if the product was purchased in a sealed package? The answer is unequivocal - yes! The fact is that raisins, to extend their shelf life, are treated with chemicals and before use, they must be rinsed under warm running water (it is best to use a colander), and then, to improve the taste, also soak by pouring boiling water and leaving it for 10 -15 minutes. Why dry? So that excess moisture does not get into the dough and so that the berries in the finished baked goods have a good shape.

Add yeast. Mix everything very well.

Beat the whites with a mixer until they reach "persistent peaks" and add them to the main dough. To stir thoroughly.

Leave the dough overnight, covering it with a clean towel.

In the morning, add flour to the revived mixture and knead the dough. Cover it again with a towel and leave for an hour to come up.

By the way, in ancient times, women sewed or knitted napkins to cover the dough. This once again underlines the respect and awe with which the process was treated. Today, not many have time for needlework, but buying a new kitchen towel will not hurt. Think, maybe this is one of the keys to getting a delicious cake?

Prepare a paper cake pan. Put the Viennese Easter cake dough into it.

The main Christian holiday is approaching - Bright Sunday. Therefore, it is time for the hostesses to prepare for the festive feast. Today we bring to your attention a simple but excellent recipe for making Easter cakes. It is best to make the pastry dough from the so-called Viennese dough.

It is practically no different from the usual, but the cakes will come out sweet, airy and they will begin to stale much later than those made from simple dough. The right time to start making cakes is evening. The fact is that the dough needs to settle for eight to nine hours.

So, from the ingredients we need:

Half a kilo of sugar;
five to six chicken eggs;
half a liter of milk;
three hundred grams of butter;
fifty grams of regular yeast (they must be of the best quality);
one and a half kilograms of flour (wheat);
salt (one teaspoon is enough);
vanilla sugar (also a teaspoon);
raisins and candied fruits (quantity at your own discretion);
you will need vegetable oil to lubricate the molds.

It should be noted that half a dozen Easter cakes will come out of the above amount of products. Their weight is half a kilo. Molds must be either metal or ceramic.

In addition, we need to make the frosting. To prepare it, take:

A couple of egg whites;
lemon juice (teaspoon);
icing sugar (tablespoon).

How to cook

First you need to warm up the milk. But it doesn't have to be hot. It's enough just to warm it up. We dissolve yeast in it.

Then mix the chicken eggs with sugar. Beat them until fluffy.

Next, add milk with yeast, beaten eggs and sugar to the melted butter.

Mix this mass thoroughly, cover it with a towel or other cloth, and then put it in a warm place until ten o'clock. At this time, you can soak the raisins.

The next morning, mix this dough, add vanilla sugar, salt and flour to it. After drying the raisins, add them to the dough as well.

Then, for twenty, perhaps thirty minutes, knead the dough. The longer, the tastier. Do this until the dough stops sticking to your hands.

Once this is done, you need to spread out the dough in the forms. It should fill the mold by one third. We leave them for an hour and a half or even two. During this time, the dough will grow.

After that, it is necessary to send all this to the oven, the temperature in which is two hundred degrees. The pastry will be baked from half an hour to fifty minutes. How much the cake is ready can be checked with a wooden stick.

Now let's get down to the glaze.

Beat the ingredients with a mixer - protein and lemon juice, add powdered sugar. Beat until thick.

Now it can be used to cover the still lukewarm beads. And on top of them you can put candied fruits.

That's all. Delicious Easter cake is ready.