Using this recipe, you can make a tender Easter cake with a soft, delicate crumb.
Cooking time 3 hours
Flour 1-1, 2 kg
Milk 700 ml
Dry yeast 10 g
Butter 100 g
Raisins 100 g
Eggs 3 pcs
Sugar 100 g
Vegetable oil 2 tbsp. l.
Salt 1 tsp
Egg white (for glaze) 2 pcs
Powdered sugar (for glaze) 100 g
Lemon juice (for glaze) 3-4 pinches.
Dilute 1 bag of dry yeast 12 grams in warm milk 700 milliliters.
Add 1 teaspoon sugar and 100 grams of flour.
In a bowl, beat 3 eggs and 100 grams of sugar.
Add 1 teaspoon of salt.
Add 100 grams of melted butter and 300 grams of flour.
Mix milk mixture with egg.
Add another 300 grams of flour, knead the dough well and transfer to a large container, leave for 1 hour. Add the rest of the flour. Hand knead for 15-20 minutes. Grease the surface with vegetable oil and leave for 1 hour.
Soak and dry the raisins.
Stir the raisins into the dough.
Divide the dough into molds from 1/3 of the volume.
Leave on for 20 minutes until the volume increases.
Bake in an oven preheated to 170 degrees C for 20-30 minutes depending on the size. Willingness to check with a wooden stick or toothpick. Cool the finished cakes completely.
In a bowl, separate 2 whites from the yolks, beat with 100 grams of powdered sugar and 3-4 drops of lemon juice.
Grease the cakes with glaze.
Sprinkle with pastry dust.
Easter cake is ready. You can treat everyone for Easter!
Bon appetit! Happy Easter!