Grandmother's easter cake

24 servings
6 hours 30 min

Cooking such a cake is no more difficult than usual, but efforts, of course, will have to be made. But all households from small to large will be happy with such tasty Easter pastries! To begin with, we combine a glass of warm milk, a little sugar (literally 40 grams) and yeast in a deep and sufficiently large capacity. Milk should be exactly warm, but in no case hot, otherwise yeast will die - they will simply boil. Mix, tighten the container with cling film or cover with a clean and dry towel. We remove the container to a warm place for 40 minutes. We break eggs into a separate bowl, add the remaining amount of granulated sugar to them. Beat eggs and sugar well to pomp, and then pour the rest of the milk into the resulting mass and lay out sour cream. Mix everything and combine with the yeast mixture. We interfere again. We sift part of the flour - so much so that the dough is like thick sour cream. Now we put this mass in a warm place for 3 hours. Covering the container again. When this time passes, add softened margarine, as well as soft butter, pour in vegetable oil. We pour a little salt, sift through the rest of the flour. For color and aroma, add saffron (this is optional). Lay out the raisins (15 minutes before that, you need to rinse it, soak it in warm water, then rinse it again and dry it with a towel) and knead the dough. We mix it thoroughly. It is important that it is soft, not cool. When the dough is ready, again remove it to a warm place for an hour, after which you can distribute the dough into molds. When the dough is decomposed into shapes, leave it in them for 15 minutes. At this time, we turn on to heat the oven to 180 degrees Celsius. The oven warmed up, the dough in the molds fit. . . We put cakes to bake for 30 minutes. Ready-made cakes are decorated with glaze or to your taste. It's all done! Bright holidays!