To prepare the dough, dilute the yeast in warm milk and add sugar. Leave the dough in a warm place for 15 minutes. Melt the butter. Beat the egg into a deep bowl, add salt and beat lightly with a fork.
Pour the dough and cooled butter into the egg mixture. Mix everything well. Then add the sifted flour.
When it floats above the middle waterline (2/3), remove the dough. Place it on a floured counter and knead well, adding a little flour to keep the dough warm. The “Float” dough is soft, elastic and very easy to work with. Next, cover the dough with a towel and leave it to rest for 30 minutes.
Fold three dough circles overlapping each other. Roll them together as in the photo and then cut them in half. Make “roses” from the remaining dough in the same way.
Place the “roses” on the paper liner and form a lace “flower”.
Before serving, sprinkle the delicious, soft and very beautiful lace buns with powdered sugar.
Bon appetit!
Ingredients
- Flour - 350 g.
- Butter - 80 g.
- Egg yolks - 2 pcs.
- Warm milk - 140 ml.
- Sugar - 3 tbsp.
- Vanilla sugar - 1 sachet.
- Yeast - 10 g.
- A little sweet milk for brushing the buns
- Powdered sugar - 1 tbsp.
Cooking method
- Step 1 Pour milk into a bowl. Add 1 tsp. Sahara. Pour in the yeast, stir, cover with a napkin and leave for 10 minutes.
- Step 2 In a separate bowl, mix flour, sugar and salt. Add prepared dough + milk + sugar and eggs. Mix.
- Step 3 When the dough becomes difficult to stir, add chopped butter into small pieces. Knead the dough for 10 minutes. Transfer the dough to a clean bowl, cover with a napkin and leave in a warm place for about 1 hour 30 minutes until the dough has risen (doubled in size).
- Step 4 Divide the dough into two parts. Roll out not too thin. Cut out circles (here 5 cm in diameter). Fold three dough circles as shown in the picture. Roll them together and then cut them in half to create 2 pieces of lace.
- Step 5 Line the muffin tin with baking paper, do not lay the lace too tightly, as shown in the picture.
- Step 6 Brush the buns with sweet milk and let them increase in volume, bake for about 15-20 minutes in a preheated oven at 180 degrees.
- Step 7 Sprinkle the finished buns with powdered sugar.
In addition to the above, a feature of these Easter cakes is the texture and behavior of the dough. It is reminiscent of brioche dough, as it contains quite a lot of butter - it is also elastic, moist, soft, smooth and shiny. But that’s not all: when baking, the dough increases at least 5, or even 6 times from its original volume! It really grows by leaps and bounds before your eyes. An unforgettable sight...
The recipe for lace cake does not contain any flavoring additives: it contains the usual raisins and other dried fruits or nuts. If you wish, you can, of course, experiment, but in this case you will probably not be able to achieve the airiness and lace effect as in the original. I decorated the finished cakes with snow-white sugar fudge (as in the rum baba recipe) - the result was complete harmony and the perfect balance of sweetness.
Ingredients:
(300 grams) (150 milliliters) (7 pieces ) (75 grams) (50 grams) (10 grams) (0.25 teaspoon) (1 pinch)
Cooking step by step:
To prepare lace cake you will need premium wheat flour, milk, butter (at least 82% fat), egg yolks, granulated sugar, yeast, salt and vanillin (optional). I have pressed (fresh) yeast, but if you wish, you can replace it with dry or fast-acting yeast (take 3 times less, that is, 3.5 grams - that’s 1 teaspoon with a very tiny mound).
We will prepare the yeast dough for these airy and fluffy Easter cakes using dough, which I have already written about many times. Pour 150 milliliters of lukewarm milk into a bowl and crumble fresh yeast into it. Mix everything thoroughly so that the yeast dissolves, then sift 150 grams of premium wheat flour into it.
Mix everything well so that there are no lumps. Cover the bowl with cling film or a plastic bag and leave in a warm (28-30 degrees) place for 2-4 hours. The fermentation time of dough, as well as yeast dough in general, is a relative concept and depends on the activity of the yeast and the temperature in the room.
You’re probably already tired of reading about the readiness of the dough in my homemade baking recipes, but I’ll repeat it anyway. First of all, mature dough increases in volume very well. In addition, if you pick it off with a spoon or fork, you will notice that the dough is completely riddled with air bubbles. But this is not all the indicators of its readiness - it is recommended to introduce the dough into the dough when it has already grown in volume and HAS ALREADY STARTED TO SAG A LITTLE (especially in the center). I'm intentionally writing this in capital letters because it's really important. I didn’t write this in baking recipes before, because I didn’t suspect that many people might simply not know this nuance. In other words, the yeast has already eaten everything tasty in the dough and is hungry, so it’s time for them to feed themselves again. And then we introduce them into the dough. I hope I explained it clearly.
Now put 7 egg yolks into the container where the yeast dough for lace cakes will ferment. Add 50 grams of sugar, a quarter teaspoon of salt and a pinch of vanillin.
Beat everything with a whisk (by hand or using a mixer) until the yolks and sugar turn white and turn into a fluffy, homogeneous mass, which in consistency resembles a thin cream or sour cream with 20% fat content. The sugar should completely dissolve.
I’ll say right away that kneading such yeast dough by hand is quite difficult and takes a long time, so if possible, use a mixer or food processor with a hook attachment. Now mix all the ingredients to achieve homogeneity and relative smoothness.
When the dough becomes homogeneous, we begin to gradually introduce soft butter into it (take it out of the refrigerator for an hour and a half to two hours). Gradually - this means literally a tablespoon at a time. Only when a portion of butter is completely mixed into the dough, add the next one.
When all the butter has been added, the dough needs to be kneaded intensively (I turn on speed 3) for at least another 10 minutes. If you don’t have a mixer, kneading should be done using the French technology (stretching and folding) for about 15 minutes. The result of the work (yours or an electric assistant) should be a very soft, sticky, mobile, stretchy dough. It is very wet and almost does not hold its shape, lazily sliding off the hook. At the same time it is shiny and smooth. Do not be alarmed and do not add flour under any circumstances - you will not get that airiness and weightlessness of the finished Easter cakes.
Now let's take another bowl, grease it a little with vegetable oil (I didn't list it in the ingredients, but literally a teaspoon is enough) and put the dough into it. Also wet your hands with water or grease them with oil, since the dough is more than sticky. Now it’s time for us to rest and let the dough ferment in a warm place for 2-3 hours. Where is the best place for the dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in the microwave, in which you first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no cakes.
I got very fresh and active yeast, so the dough came out after 1.5 hours. It increased in volume by 3 (or maybe even a little more) times.
Now you need to put the dough into baking dishes. I used two large ones (a detachable one - 10x10 cm and a tin can with a capacity of 850 ml - 9.5x11.5 cm). I’ll tell you right away from my own experience - there’s enough dough for 3 similar forms, so don’t put it on more than 1/3. It is important to line metal molds with parchment paper. To do this, first of all, I lubricate the molds with a thin layer of refined vegetable oil - it will help the paper stick and hold well. At the bottom I put a circle of paper, which I measure in advance. Well, the walls are just a piece (4-5 centimeters above the sides) of parchment paper, which I fold and insert into the mold. I press it against the walls - thanks to the oil they stick and do not deform. That is, the dough does not touch the butter, it grows, clinging to the paper.
Proofing of the dough in a warm place continues until the dough doubles in volume. It took me 1.5 hours, but you can navigate visually. Future lace cakes should be placed in a hot oven when there is 1.5-2 centimeters left to the top of the molds. We bake these cakes in a preheated oven at 180 degrees at medium level. Baking time depends on the size of the molds and the features of the oven. My cakes were ready in 40 minutes. I don’t grease the top of the dough with anything before putting it in the oven.
Airy lace buns
Extraordinary, graceful, lace buns... Few can resist such beauty!!! If you like buns, come see how easy it is to make these laces... Even a child can do it)))
Ingredients
- 350 g flour
- 80 g soft butter
- 2 egg yolks
- 140 g warm milk
- 3 tablespoons sugar
- 1 packet of vanilla sugar
- 10 grams of yeast
- A little sweet milk for greasing the buns
- Powdered sugar
COOKING
Pour milk into a bowl. Add 1 tsp. Sahara. Pour in the yeast, stir, cover with a napkin and leave for 10 minutes.
In a separate bowl, mix flour, sugar and salt.
Add prepared dough + milk + sugar and eggs. Mix with a spoon.
When the dough becomes difficult to stir, add chopped butter into small pieces.
Knead the dough for 10 minutes. Transfer the dough to a clean bowl, cover with a napkin and leave in a warm place for about 1 hour 30 minutes until the dough has risen (doubled in size).
FORMING BUNS.
Divide the dough into two parts. Roll out not too thin. Cut out circles (here 5 cm in diameter)
Fold three dough circles as shown in the picture.
Roll them together and then cut them in half to make 2 pieces of lace.
Do this with the entire dough.
Line the muffin tin with baking paper, do not lay the lace too tightly, as shown in the picture.
Grease the buns with sweet milk and let them increase in volume, bake for about 15-20 minutes in a preheated oven at 180 degrees. Decorate with powdered sugar)))
You can also see her one kind of interesting dough forming
Cooking instructions
1 hour 30 minutes Print
1. Pour milk into a bowl. Add 1 teaspoon of sugar. Pour in the yeast, stir, cover with a napkin and leave for 10 minutes. Flour seeder tool Flour must be sifted even if you grind it yourself and guarantee the absence of lumps and pellets. Waking up through the sieve, the flour is loosened, saturated with oxygen, the dough rises better and then has a better texture. You can sift using any fine sieve or, for example, a special OXO seeder, which works on the principle of a meditative rocking chair.
2. In a separate bowl, mix flour, sugar and salt.
3. Add milk, sugar and eggs to the prepared dough. Mix with a spoon.
Crib How to prepare dough with sponge
4. When the dough becomes difficult to stir, add butter chopped into small pieces. Knead the dough for 10 minutes. Transfer the dough to a clean bowl, cover with a napkin and leave in a warm place for about 1 hour 30 minutes until the dough has risen (doubled in size).
5. Divide the dough into two parts. Roll out not too thin. Cut out circles (5 cm in diameter in the photo). Fold three dough circles as shown in the picture. Roll them together and then cut them in half to create 2 pieces of lace. Do this with the entire dough.
6. Line the muffin tin with baking paper, do not lay the lace too tightly, as shown in the picture.
Tool Baking paper
For even baking, it is better to place open pies and quiches in the oven on a wire rack, and to prevent the sauce boiling from the heat from dripping between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And nothing more is required from paper.
7. Brush the buns with sweet milk and let them increase in volume, bake for about 15–20 minutes in a preheated oven at 180 degrees. Decorate with powdered sugar. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.
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