Easter cake in the oven with raisins

6 servings
5 hours

How to make Easter cake in the oven with raisins at home? Prepare the necessary ingredients for this. Take butter of good quality, with a fat content of 82. 5%. Sieve the flour in advance through a sieve to saturate it with oxygen. Thanks to this, the finished cake will turn out to be more magnificent. I always bake cakes on live yeast. Sour cream I have 15% fat content.

To make dough, heat half the milk to a warm state (35-38) and dissolve yeast in it. Milk should be exactly warm, but not burning, otherwise yeast will die in it.

Then add 3 tablespoons of sugar and a glass of flour from the total. Mix everything together and leave the steam to ferment. When bubbles appear on the surface, then the yeast got involved. You can continue to make dough.

Melt the butter in a microwave or water bath and cool until warm. Pour melted butter into the steam, add the eggs, yolks, vanillin and sour cream. Add the remaining warm milk and remaining sugar. Mix.

Gradually add the sifted flour and knead the dough. For cakes, extra yeast dough must be kneaded for a long time, so it is convenient to use kitchen appliances.

Do not rush to pour all the flour. After a long kneading, the dough becomes denser and stretches well. Although it will stick to the hands a little, it will still begin to move away from the walls of the dishes. Cover the dough with a towel and leave in a warm place to approach for 1-1. 5 hours.

During this time, steam the raisins. Pour boiling water over it and leave for 5-10 minutes. Then rinse it from dirt and roll it back into a colander. Dry the raisins on a towel.

The cake dough came up for the first time.

Stir raisins and orange zest into the dough. Leave the dough dough again for the approach. Turn on the oven 180 degrees.

After the dough has come up a second time, wrap it around. If you have metal molds, then they must be greased with vegetable oil. It is not necessary to lubricate paper moulds for cakes. Brush your hands with vegetable oil and spread the dough into molds for half the volume. Let him stand on the table for 15-20 minutes. Then put the cakes in the oven, preheated to 180 degrees, for 20-30 minutes. The exact time depends on the features of your oven.

The readiness of the cakes can be checked by toothpick. To do this, pierce the cake in the middle with a toothpick and immediately take it out: if it is dry, then the cake is ready. Remove the fragrant ruddy cakes from the oven and cool completely.

For the glaze, whisk the whites until lightly foamed and gradually pour over the icing sugar. Mix everything up.

Add the lemon juice. The thickness of the glaze can be regulated by icing sugar. Use the glaze immediately after cooking, as it dries quickly.

On cooled cakes, apply ready-made glaze and sprinkle with jewelry.

The top can be decorated as you like. Nice treat!