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Easter cake

Cooking recipes / Top Picks / Easter cakes

8 servings
3 hours

Sugar - 2 tea liters, Yeast - 11 grams, Milk - 150 ml, Cognac - 30 ml, Wheat flour - 1 kg, Sugar - 260 gr, Butter - 100 gr, Eggs - 4 pcs., Egg yolks - 2 pcs., Vanilla sugar - 10 g, Vegetable oil - 50 ml, sour cream - 100 g, raisins - 200 g, dried cherry - 150 gr, Confectionery sprinkle - 50 gr, Egg whites - 2 pcs., Lemons - 1 pc., Powdered sugar - 360 g, Wheat flour - 3 tbsp, Milk - 350 ml, Butter - 50 gr

How to bake Easter cake in the oven? Prepare the products according to the list. You can take yeast alive, then they will need 3 times more than dry ones. Instead of dried fruits, you can take candied fruits or lemon (orange) zest.

Combine the yeast with warm milk and sugar, leave for 15-20 minutes. Milk should be warm, but not searing. Yeast will die in too hot milk.

Wash the raisins and dried cherries, dry and fill with cognac, so the pastries will turn out to be more aromatic and will last longer.

Prepare the custard dough. To do this, bring the butter and milk to a boil in a saute pan over a medium heat.

Remove the melted butter and milk from the heat and add the flour. Stir and leave to cool the mixture to about 50 degrees.

For the main dough, drive 4 eggs into a convenient whisk and add 2 yolks, pour in sugar and vanilla sugar. Whisk everything together until full white with a mixer.

Add the raised yeast to the beaten eggs, they must definitely rise. If this did not happen, then yeast is not workers. They will have to be replaced.

Introduce the custard dough into the bulk and mix until smooth. Add sour cream, butter and 20ml of vegetable oil, mix.

In portions, introduce the sifted flour and knead the dough. Be sure to sift through the flour to get rid of debris and saturate the dough with oxygen. Thanks to this, the cake will turn out to be more airy and magnificent. Be prepared for the fact that flour may be needed more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.

Cover the kneaded dough and leave to rise warm for 1-1. 5 hours.

Wash the raised dough, lubricating your hands and work surface with vegetable oil, and mix dried fruits into it.

Leave the dough to rise a second time.

Arrange the dough into cakes moulds. From this amount of ingredients, I got 5 medium and 2 small shapes with cakes. Place the dough molds in a warm place for minutes on 40 to increase 2-fold. Turn on the oven 180 degrees beforehand.

Put the raised cakes in an oven heated to 180 degrees for 40-60 minutes. The exact time depends on the features of your oven. Check the readiness of the cakes with a wooden skewer or toothpick. To do this, stick it in the middle of the cake and immediately take it out: if it comes out dry, then the cake can be taken out.

While the cutlets are baking on yeast, make a glaze. To do this, whisk egg whites with 2 tbsp. spoons of lemon juice and icing sugar.

Remove the ready-made cakes from their moulds.

Dip the hot cakes in an egg glaze.

Decorate the homemade Easter cakes with pastry sprinkles or sweet figures immediately until the glaze has frozen. Good cooking and a bright holiday!