Expert Reveals Secrets to Perfect Dough for Easter Cakes: How to Properly Incorporate Butter Without Ruining the Result

As the celebration of Easter draws near, countless individuals are gearing up to bake traditional Easter cakes, known as 'paskas.' It is essential to pay attention not only to the choice of recipe but also to the technique of preparing the dough. Igor Lavreshin, a well-known hotelier, restaurateur, international consultant in the field of baking, and bread sommelier, has shared valuable advice on how to avoid mistakes when incorporating butter into the dough.

"Recently, there has been an overwhelming amount of videos and posts online about how to properly introduce butter into rich dough. Some suggest one method, while others recommend another, and amidst this flood of information, it’s easy to get confused. Let’s clarify... Before discussing butter, let’s agree on the main point — the result of kneading brioche depends 50% on the equipment you are using," Lavreshin stated. According to him, this could be a spiral mixer, a planetary mixer, or a cutter. Each of these devices has its unique features that impact the final outcome.

The expert emphasized that the temperature of the butter is also of great significance. In a spiral mixer, it is recommended to work with softened butter at a temperature of 18-22°C, while in a planetary mixer and cutter, it is better to use chilled or even frozen butter.

"I studied in Rouen at INBP (Institut National de la Boulangerie-Pâtisserie), one of the most prestigious baking schools in France. And you know what struck me right away? Leading French schools, such as Le Cordon Bleu, ENSP, and INBP, work with brioche using planetary systems, or as they say: batteur-mélangeur planétaire. This is not by chance, as this equipment is used by the vast majority of small craft bakeries throughout France. So if you’re also using a 'planetary mixer,' you’re in very good company," the bread sommelier explained.

Lavreshin also noted that while a planetary mixer is powerful and convenient, it has one important nuance: it generates significantly more heat due to friction than a spiral mixer. If the dough temperature exceeds a critical point, the fat emulsion can break down. In such a case, the butter will simply 'separate,' and instead of a silky dough, you will end up with a greasy, broken mass.

"A solution that really works is extremely cold butter. It compensates for the heat generated by the hook and gives you control over the process," the expert elaborated.

Butter should be added to the dough while chilled. Frozen pieces of butter need to be prepared in advance, as solid butter can damage the gluten network that you have worked so hard to build. Lavreshin recommends cutting the butter into ultra-thin slices just before adding it. Thin slices will instantly soften from the friction heat and incorporate smoothly, without stressing the dough.

It is important not to rush. Before adding the first portion of fat, the dough should be developed to 80%. When adding the butter, use the lowest speed. Once the fat is integrated, you can switch back to a high speed to form a stable emulsion.

The expert pointed out that the key is that the cold butter literally melts during the integration process, cooling the dough from the inside. The gluten remains intact, the emulsion stable, and the dough turns out just as a true brioche should: silky, elastic, and with an unmatched buttery aroma!

Panettone is another pastry that typically requires several days of dough fermentation and complex work with sourdough. However, we offer a simplified version of the recipe that allows you to achieve the same airy texture without the extra hassle.

This recipe is sure not to disappoint. But be prepared: the Easter cake will disappear from the table faster than you expect. When baking your favorite festive pastry, don’t hesitate to experiment with flavors, textures, and fillings.

In conclusion, the expert stressed the importance of understanding the technology of dough preparation, as it allows for achieving perfect results and enjoying delicious baked goods that will adorn any festive table.