Delicious Easter cakes in small tins, which are baked much faster than in large ones, and even children really like it.
Cooking time 2 hours
Flour 1-1, 3 kg
Milk 3.2% fat. 600 ml
Butter 200 g
Eggs 6 pcs
Sugar 250 g
Raisins 200 g
Dry yeast 11 g
Vanilla sugar 1 tsp
Salt 1/2 tsp
Egg white for glaze 2 pcs
Icing sugar 50 g
Lemon juice a few drops for icing
In a bowl, combine warm milk, yeast, 2 tbsp. tablespoons of sugar and 2 tbsp. tablespoons of flour. Let the yeast rise.
Add 300 g of flour and mix, put the dough in a warm place for 30 minutes.
Beat the whites separately with a pinch of salt, separately beat the yolks with sugar.
Transfer the dough to a larger saucepan and add the whipped yolks. Add soft butter.
Add whipped egg whites.
Add the rest of the flour, salt, vanilla sugar and knead the dough.
Grease the dough with vegetable oil. Remove the pan in a warm place for 1 hour. The dough should come up a couple of times. When the dough is right, knead it.
Add steamed raisins to the dough.
Knead the dough for 30-40 minutes in three sets.
Grease the molds with vegetable oil. Lay out the dough by 1/3 of the form's volume.
Let the dough fit in the forms.
Bake in an oven preheated to 100 degrees C for 10-12 minutes, then increase to 170 degrees and cook for another 10-20 minutes (depending on size).
Cool the finished cakes and remove from the molds.
For the glaze, beat the whites with a mixer with powdered sugar and lemon juice.
Cover the cakes with glaze. Decorate with pastry sprinkles.
Our Easter cakes are ready. Can be served to the Easter table.
Bon appetit! Happy Easter!