Easter cake made from Viennese dough
Description
Delicious baked goods for the whole family. The main feature of Viennese dough is that the sponge must rise for a long time, and it's best prepared using fresh pressed yeast rather than dry yeast. To make Easter buns from Viennese dough, you'll also need 6 eggs, milk, and eggs. You can decorate the finished buns with whipped egg whites. See the recipe below.
Instructions
- 1
Step 1
First, beat the eggs with sugar.
- 2
Step 2
Dissolve the yeast in warm milk, melt the butter, then let it cool. Add the melted butter and eggs to the yeast mixture in milk. Mix everything well. The starter should rise overnight (about 8–10 hours). This is precisely the key feature of Viennese dough.
- 3
Step 3
By morning, the sponge has risen and looks like this.
- 4
Step 4
Stir the sponge mixture once again.
- 5
Step 5
Then add salt, vanilla, and sifted flour to the sponge. It's better to wash the raisins in advance and dry them. Roll them in flour and add them as well. Knead the dough thoroughly for about 20 minutes. If the dough does not stick to a sharp knife when you cut it, it means it's well-kneaded.
- 6
Step 6
Place the dough into Easter cake molds, filling them only one-third full. Let them rise in a warm place for about 2 hours.
- 7
Step 7
Bake Easter cakes made from Vienna dough just like regular Easter breads—at 180 degrees Celsius in a preheated oven for about 20–40 minutes. The time depends on the size: large ones are ready in 40 minutes, small ones in 20–25 minutes.
- 8
Step 8
You get a cake like this when sliced.
- 9
Step 9
Remove from the oven and serve warm or cooled.