Easter cake at the khrushchev test

12 servings
2 hours 35 min

Make aromatic and delicious Easter cakes from yeast dough for the festive Easter table with a repeatedly tested recipe. Easter is a great Christian holiday in honor of the Resurrection of Jesus Christ, when perfect pastries from impeccably cooked dough are served on the table. The right dough for Easter cakes is the key to a successful and tasty final result. In Orthodoxy, the status of Easter as the main holiday is reflected by the words "holiday holiday and celebration from the celebrations" Pleasant appetite!

How to make delicious Easter cakes from yeast dough with raisins and candied fruits, which we serve for tea on the festive Easter table? Initially, prepare the necessary foods for making Easter cakes.

To make the brew, take a deep bowl and pour three hundred milliliters of milk at room temperature into it, then knead and put thirty grams of fresh pressed yeast into it.

Put three full tablespoons of prime wheat flour from the total mass and two tablespoons of sugar in a common bowl.

Toss all the ingredients in a bowl between each other and place the spar bowl in a warm place to activate the yeast for fifteen to twenty minutes.

Separate the whites from the yolks in five chicken eggs and spread the yolks in a bulky bowl.

Pour two hundred grams of sugar and ten grams of vanilla sugar into a bowl of egg yolks.

Grind and mix all the ingredients together.

Put one hundred and eighty grams of softened butter in a bowl and mix all the ingredients.

Take a fine grater and rub the zest of one lemon into a bowl.

Lay out the risen steam in a common bowl and mix all the ingredients together.

Put one hundred grams of pre-soaked in boiling water and well-washed raisins in a bowl, then mix all the ingredients.

Take a fine sieve and sift into a bowl in parts of six hundred grams of prime wheat flour, then add half a teaspoon of salt to the bowl. You may get more or less flour than I do.

Mix all the ingredients well in a bowl and knead the dough.

Continue thoroughly kneading the dough in a bowl with your hands for ten minutes, then add two tablespoons of vegetable oil to the bowl.

Stir the dough in a bowl to the required consistency for another four minutes.

Grease the dough in a bowl with a little vegetable oil, then cover the bowl with the dough with cling film and put it in the fridge for eight to ten hours.

As time passes, brush the table with a small amount of vegetable oil and lay out the dough, which should be allowed to lie for two hours, then mash the dough to the cake and spread a hundred grams of candied fruits on it in an even layer, which then press into the dough.

Roll the cake with candied fruit and raisins into a thick roll.

Collect and mix the dough well for about two minutes.

Apply a small amount of butter to suitable shapes and fill them with one-third of the cooked dough, which then press on top and place them on a baking sheet, which then put them in a warm place for proofing.

After one hour, place the baking sheet with the spread cakes in an oven preheated to one hundred and seventy-five degrees.

Bake the cakes in the oven until fully cooked for thirty-five to forty minutes. Determine the exact time and temperature of baking by your oven.

As time passes, spread the necessary amount of cooked protein custard on top of the cakes and decorate with candied fruit with pastry sprinkles to taste.

We cook together, cook simply, cook at home the most delicious dishes from the available products according to our recipes! Pleasant To everyone appetite and hearty tea!