Easter cake with live yeast

A recipe according to which you can cook a traditional Easter cake using live yeast.

Cooking time 3 hours


Live yeast 25 g

Milk 3.2% fat. 200 ml

Sugar 1 tbsp. l.

Eggs 3 pcs

Wheat flour of the highest grade 800 g

Sugar 1 stack.

Sunflower oil 120 ml

Butter 100 g

Raisins 100 g

Egg white (for glaze) 2 pcs

Powdered sugar (for icing) 50 g


Mash the yeast in a bowl.

Add 100 ml milk and 2 tablespoons flour and sugar. Put in a warm place for 20-30 minutes.

In a separate bowl, combine eggs, butter and sunflower oil, sugar and remaining milk.

Add yeast mixture and mix well. Cover with a towel and let stand for 1 hour.

Add flour and raisins. Knead well and let the dough rise.

As soon as the dough rises, knead it a little. Do this 2-3 times.

Then knead well for 30-40 minutes, adding flour.

Divide the dough into pieces. Grease baking dishes with butter. Put the dough into molds. Let stand for 10-15 minutes. Bake in a preheated oven for 35-40 minutes at a temperature of 180-200 degrees C.

Cover the finished cakes with a towel and cool.

Beat the whites with powdered sugar until a homogeneous white mass and decorate the tops of the cakes.

Decorate with pastry sprinkles. Easter cake with live yeast is ready.

Happy Easter!