Kitchen appliances and utensils: mixer, fork, dough bowl, kitchen spatula, cooking brush, oven.
Ingredients
| Milk | 250 ml |
| Yeast | 35 g |
| Sugar | 100 g |
| Flour | 500 g |
| Butter | 120 g |
| Powdered sugar | 200 g |
| Chicken egg | 5 pieces. |
Step cooking
- Mix 35 grams of yeast with 250 milliliters of milk. Stir a little with a fork.
- After that, add 100 grams of sugar and the same amount of flour, sifting it through a sieve. Mix well with a fork. Take a towel, cover the container and leave for twenty minutes.
- Break four eggs into a glass dish. Take another egg, separate the protein from the yolk. Add the yolk to the bowl with eggs.
- Stir the eggs with a mixer.
- In parallel, without ceasing to interfere, add 100 grams of sugar. Stir to a state of foam.
- Then add the mixture to the dough and mix with a mixer.
- Sift 300 grams of flour through a sieve into a container. Mix in the same way with a mixer.
- While stirring, add 120 grams of butter with a temperature of about 35 degrees. Sift another 400 grams of flour through a sieve, while stirring with a mixer. When the dough becomes difficult to mix with the mixer, start kneading it with your hands directly in the container.
- It should not stick to your hands, but should become soft enough. Sprinkle flour on top of the dough and spread it evenly over the top. Cover it with a dry towel and leave it warm for an hour and a half.
- Roll the dough to a lump and sprinkle flour on top. Distribute the dough into forms, cover them with a towel and leave warm for 30-40 minutes.
- Place the cakes in the oven, preheated 180 degrees. Bake for 30-40 minutes. Yeast reacts strongly to temperature, so the oven door does not need to be opened. You can check readiness with a wooden stick or a knife. Ready-made Easter cakes should be light brown in color.
- Glaze preparation. Stir the remaining protein with a mixer, while adding 200 grams of powdered sugar in parallel.
- Cover the finished hot cakes with finished glaze using a cooking brush or knife.
- Spread the entire top of the cake evenly. Pour the confectionery powder onto the applied glaze. Enjoy your meal!
Ways to serve and decorate dishes
Cakes on top can be decorated with marmalade, waffle flowers or chocolate icing. In addition to glaze, you can decorate a cake, just sprinkling powdered sugar on top, or you can’t sprinkle it at all. From this he will not lose his aesthetic appearance or taste. To emphasize the taste, a few raisins or nuts (peanuts, walnuts, cashews) can be added to the dough.
Typically, a classic Easter cake is served at the festive Easter table, but it is suitable as a dessert at any time. It goes well with red wine, tea, compote, various juices (apple, orange, cherry). It can also serve as a great addition to coffee or milk.
Video recipe
Your attention is presented not only with the recipe, but also with the whole cooking process in the video format.
Other recipes for Easter cakes
Easter cake with candied fruit
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