{"id":24564,"date":"2026-03-20T17:28:28","date_gmt":"2026-03-20T15:28:28","guid":{"rendered":"https:\/\/zelbukis.lt\/?p=24564"},"modified":"2026-05-10T14:55:03","modified_gmt":"2026-05-10T11:55:03","slug":"velyku-boba-su-raugu-2vnt","status":"publish","type":"post","link":"https:\/\/zelbukis.lt\/en\/velyku-boba-su-raugu-2vnt\/","title":{"rendered":"Easter boba with sourdough"},"content":{"rendered":"

Recipe and photos by: Veronika Ivanausk\u0117<\/strong>.<\/p>\n\n\n\n

This recipe will make two Easter buns.<\/p>\n\n\n\n

For mixing:<\/strong>
50 g inactive wheat yeast
100 g Zelbukis wheat flour 550C<\/a>
50 g water
10 g sugar<\/p>\n\n\n\n

Dough:<\/strong>
350 g Zelbukis wheat flour 550C<\/a>
100 g milk
80 g sugar
3 eggs
5 g salt
5 g vanilla (optional)
100 g soft butter
100 g raisins (soaked in warm water)
Or<\/em>
50 g chocolate<\/p>\n\n\n\n

Procedure:<\/strong>
Mix the ingredients the night before, cover with a cloth and leave to ferment at room temperature. This will take 8-12 hours.<\/p>\n\n\n\n

Place flour, eggs, sugar, salt, vanilla, and milk in a food processor. Mix slowly until everything is combined. Let rest for 30 minutes.<\/p>\n\n\n\n

During this time, you can soak the raisins if you haven't already.<\/p>\n\n\n\n

After 30 min. add the mixture, mix slowly with a food processor, using the bread mixing hook. Mix until the dough starts to stick to the hook, becomes firm, strong, elastic. Do the window test.
Add the butter little by little, in small pieces. Mix at low speed until the butter is completely mixed into the dough (10-15 min.). Check the window test again. The dough should not tear. It must remain firm, elastic.
Drain the raisins, add them to the dough, mix slowly.<\/p>\n\n\n\n

Transfer the dough to a clean bowl for four hours at a temperature of 24-26\u00b0C. During the first three hours, make 3 folds. The dough should almost double in size during this time.
Cover the dough with cling film and place in the refrigerator overnight for cold fermentation.<\/p>\n\n\n\n

In the morning, remove the dough from the refrigerator, let it rest for 15-30 minutes, divide the dough in half and form two balls of equal weight, place them in paper molds. Let rise, covered, at 26\u00b0C for 4-6 hours, until the dough reaches the top of the molds.<\/p>\n\n\n\n

Bake at 170\u00b0C for 40 minutes. The internal temperature of the cake is 95\u00b0C or check with a wooden skewer, it should remain dry when removed from the cake.<\/p>\n\n\n\n

Cool on a wire rack. Once cooled, you can decorate.<\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>","protected":false},"excerpt":{"rendered":"

Recepto ir nuotrauk\u0173 autor\u0117: Veronika Ivanausk\u0117. Su \u0161iuo receptu i\u0161kepsite dvi Velyk\u0173 bobutes. \u012emai\u0161ui:50 g neaktyvaus kvietinio raugo100 g Zelbukio kvietini\u0173 milt\u0173 550C50 g vandens10 g cukraus Te\u0161lai:350 g Zelbukio kvietini\u0173 milt\u0173 550C100 g pieno80 g cukraus3 kiau\u0161iniai5 g druskos5 g vanil\u0117s (neb\u016btina)100 g mink\u0161to sviesto100 g razin\u0173 (i\u0161mirkyt\u0173 \u0161iltame vandenyje)Arba50 g \u0161okolado Eiga:I\u0161 vakaro […]<\/p>\n","protected":false},"author":451,"featured_media":24567,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[496,550],"tags":[],"class_list":["post-24564","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptai","category-saldus-kepiniai"],"yoast_head":"\nVelyk\u0173 boba su raugu - Zelbukis<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zelbukis.lt\/en\/velyku-boba-su-raugu-2vnt\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Velyk\u0173 boba su raugu - Zelbukis\" \/>\n<meta property=\"og:description\" content=\"Recepto ir nuotrauk\u0173 autor\u0117: Veronika Ivanausk\u0117. 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