Gypsy Galina reveals the secret of her signature test for cakes, pastries remain soft for a long time

Easter is approaching, so it’s time to start cooking the main dish, namely the Paska. Today we will share with you an old gypsy recipe, thanks to which it turns out excellent It's cake dough. Baking from it for a long time remains soft and tender. And this dough is great for baking pies all year round.



Good dough for cakes Ingredients

• 200g milk
• 15 g of dry yeast (40–45 g of canned)
• 400g sugar
• 6 yolks
• 300 g of sour cream (20% fat)
• 250g butter
• 3 tbsp cognac
• 1g vanillin (20g vanilla sugar)
• 1 tsp salt
• 200g raisins
• 1kg wheat flour
• peel

Dough for cakes: cooking

1. And the first thing we need to do is opara. To do this, we slightly warm the milk, dissolve yeast in it. Add 1 tbsp of sugar and 2 tbsp of flour from the total amount. Stir everything, cover with a towel or food film and send 30 minutes to a warm place to approach.
   
   
   
   
2. As long as our opara fits, we'll prepare the dough. We take the yolks, pour sugar into them and thoroughly rub white. Add salt to the mixture and continue mixing. A white homogeneous mass should be obtained in a few minutes. In it we add sour cream, vanillin and lemon peel. Let's pour a hot drink. Do not worry, it will evaporate when baking, and only a pleasant aroma will remain, safe even for children.
3. After half an hour, our opara came up well and already began to fall down in the middle. That means she's ready. Now gently mix the opar with the parable part of the dough and mix well to a homogeneous consistency.
   
   
   
   Now take prepared flour, select from the total amount of about a quarter. It is desirable that the flour was in a large enough bowl. Now the remaining three parts of the flour are raked up to form a hole in the middle. We pour dough into this hole and start mixing it well with flour. The dough should be soft and not filled with flour.
   
   
4. Now let's put some flour on the table from what's left. We put the dough out of the bowl and begin to mix well. Gradually add flour and carefully interfere it with the dough. When all the flour is mixed, the dough should remain slightly sticky, but not stick to the hands. Then thoroughly wash your hands and begin to mix the dough oil.

The butter should be very soft so that it is easily rubbed. The dough on the table is stretched and in the middle we smear the oil. After that, we begin to mix the dough well so that the oil is fully absorbed.



Keep mixing the dough until we mix all the butter. This process is very difficult, but the dough will be tender and fluffy. When all the oil is mixed into the dough, let him lie down a little rest. At this time, take a clean bowl, smear it with vegetable oil.

Then we go back to the test. We'll put raisins in it. Pre-washed dried raisins are mixed with flour for even distribution. Rub the dough on the table and pour raisins in the middle and begin to intervene it well. After all the raisins are inside the dough, lay it out in a prepared bowl and cover with a towel or food film. Leave the dough alone for about half an hour in a warm place. Then we wrap the dough and send it back to a warm place, but now for 1.5-2 hours. It should increase by 2 times.



Our old gypsy recipe dough is ready! Now it remains to form from it pastries and bake at a temperature of 170 degrees for about 40 minutes.

Peels



Our editors wish you delicious pastries and good news. In the comments, do you know this recipe for Easter cakes?