Classic easter cake with raisins like grandma's

6 servings
3 hours

How to bake a classic Easter cake with raisins like a grandmother? Prepare the products to make the cake. Remove the eggs and oil from the refrigerator in advance, they should become room temperature. Look at the dry yeast on the bag so that it is designed for kg of flour. I did half a portion.

Put the opara first. To do this, take half of the total flour, mix it with dry yeast. Heat the milk to a warm state. It should feel pleasantly warm, but not hot. Pour the milk into the flour with constant stirring. Opara will be quite liquid, you do not need to mix it very much.

Cover the dishes with a towel and put them in a warm place for half an hour. During this time, it should grow and double in size.

Divide the eggs into squirrels and yolks. Whisk the yolks with the sugar and vanilla sugar until fluffy, light.

Beat the squirrels to steep peaks. For the squirrels to beat up well, the dishes must be clean. Be sure to wash the mixer heads after the yolks.

Add the whipped yolks to the steam, mix. Put the salt and softened butter. Get his hands in well.

Add the whipped squirrels. Stir the mass with proteins with neat movements from the bottom up.

Sift through the remaining flour. Add flour gradually, in small portions, focus on the desired consistency of the dough. Consider the fact that flour may need a little more or less, focus on the consistency of the dough.

Knead the dough. I kneaded my hands, it quickly became homogeneous, but by no means thick. The cake dough does not roll out, and it should be very soft. Cover the dishes with a towel and put them in a warm place for an hour.

While the dough is rising, prepare the raisins. Rinse it first and then pour boiling water over it for 15 minutes. Drain the water and dry the raisins on a napkin.

Add a spoonful of flour to the dry raisins and mix well so that each highlight is rolled in the flour.

The dough should double during proofing.

Add the raisins to the dough, knead it to spread evenly. Cover with a towel, leave for 10 minutes.

Prepare the baking moulds. Grease them with oil if necessary. Spread the dough into forms, filling them in one third, no more. Cakes when baking will grow in size. Leave the dough in the moulds to rest for another 10 minutes.

Preheat the oven to 100 ° C. Place the moulds with the cakes and keep at this temperature for 10 minutes, then increase the heat to 180 ° C and bake the cakes until tender, 45-50 minutes. Mine baked for 40 minutes. Focus on the cooking time on the features of your oven. Do not open the oven while baking. Cool the ready-made cakes with a towel.