Easter cake on dry yeast in the oven

12 servings
3 hours 30 min

How to make Easter cake on dry yeast on milk in the oven? Measure the necessary ingredients for the dough. Pre-melt the butter. Lightly heat the milk. All other ingredients must be at room temperature for the dough to rise well.

Be sure to sift the flour so that it is enriched with oxygen. Thanks to this, the dough will be easier to rise, and the finished pastries will be lush.

Rinse the raisins thoroughly, steam. How to steam raisins? Cover the well-washed raisins with hot water and leave for 10-15 minutes. During this time, it will become soft.

Prepare the necessary ingredients for the opara. In a bowl, combine the sugar, yeast and warm milk.

Add the flour. Stir everything together with a whisk until smooth.

Leave the steam in a warm place for 15-20 minutes until a lush foam forms. If foam does not appear, then this means that yeast is not working, they will have to be replaced.

In a small bowl, whisk the eggs with salt until combined.

Add the egg mass, sugar and vanilla sugar to the steam, mix.

Pour in the melted, non-burning butter and mix everything again.

Pour in most of the sifted flour. It can be poured through a sieve, thereby sieving the flour twice. Pour in approximately ¾ amounts of flour first. Toss the dough together with a spoon.

Pour the rest of the flour into small portions. 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.

The dough is soft, sticky. Cover a bowl of dough with a towel and leave in a warm place to lift for about 1 hour.

Drain the steamed raisins, dry the raisins. Stir the raisins with a little flour so that when added to the dough, it is evenly distributed throughout its volume.

After an hour, the dough will increase 2-2. 5 times.

Wash the dough, add the candied fruits, raisins and gently mix.

For baking cakes, you can use any form: metal, silicone or paper. Divide the dough into parts, put in the forms, filling them into 1/3-1/2. I filled in 1/3 of the form with the test, but I could have laid out up to half. I have 2 shapes with a diameter of 12. 5 cm and one with a diameter of 9 cm.

Cover the moulds with cling film or a light towel and leave in a warm place. The dough should increase in volume by 2 times. Turn on the oven 180 degrees.

Bake the cakes in the oven preheated to 180 C for 20 minutes. When the top of the cakes is ruddy, cover them with foil and bake at 160 C for about 20 minutes more until tender. Check readiness with a wooden skewer. It should come out of the middle of the cake dry. The cooking time and baking mode may differ from those indicated. Be sure to take into account the features of your oven. Remove the finished cakes, cool and remove from the molds.

To decorate the top of the pastry, prepare the glaze.

Pour 2 tbsp. l of gelatin with spoons of water at room temperature and leave until swollen.

In a small saucepan, combine the remaining 2 tbsp. l water and icing sugar, mix. Stirring constantly, bring the syrup to the boil. Once the first bubbles appear, remove the syrup from the stove.

Put the swollen gelatin in a saucepan, mix well until completely dissolved. Immediately beat the resulting mass at high RPM of the mixer. The mass will whiten, become viscous, glossy.

Cover the cakes with icing until frozen. Wait a little while for the glaze to stabilize. Gelatin glaze does not lubricate or crumble when baking is cut. This amount of glaze was just enough for baked cakes.

The top of the cakes can be decorated with pastry sprinkles, sweet figures. They need to be sprinkled immediately after applying the glaze so that they stick. A bright holiday and a pleasant appetite!