Delicious Easter cake with zest and candied fruit

Kitchen appliances and utensils:

• a large bowl or bowl / pan (for dough);
• bowls for bulk products;
• glass bowls for proteins and yolks;
• saucepan (for heating milk);
• sieve;
• a towel;
• silicone spatula;
• wooden spoon (for sugar and flour);
• mixer or whisk;
• grater;
• a bowl and a bowl (for a water bath);
• parchment paper (not needed if using paper forms for Easter cakes);
• forms for Easter cakes;
• plate;
• oven.

Ingredients

Step cooking

1. We heat 500 milliliters of milk to a temperature of 35 - 40 degrees, no more. You can’t overheat the milk, because then the yeast will be steamed in it, and the Easter cakes will not rise. Pour 400 grams of sugar into warmed milk and mix. There we add 0.5 tsp. salt and ¼ tsp vanilla (can be replaced with a couple drops of vanilla essence or ½ tsp. vanilla sugar).
   
2. Add 50 grams of pressed yeast to milk (if you take dry, then 17 grams). It is better to crush them finely in a bowl of milk. Mix thoroughly.
   
3. Sift (preferably several times) 500 grams of flour and add to the yeast mixture.
   
4. We put the dough for half an hour in a dark place and cover the bowl with a towel. While the dough is coming, break 3 whole eggs + 5 yolks into a bowl. Squirrels for the time being set aside, because then we use them for dyeing cakes. Beat the eggs with a mixer (or whisk) until a thick, stable foam.
   
5. On a fine grater, rub the zest of 1 lemon and 1 orange (you can use one). In this case, rub only the yellow and orange parts of the zest, because the white will be slightly bitter.
   
6. Add the zest to the eggs. In a water bath or microwave, melt 200 grams of butter. Then it needs to be cooled a little. We return to the dough. It should be airy. We send beaten eggs with zest into it. Mix everything until smooth.
   
7. Sift the remaining flour (800 grams) into the resulting mass. Mix and add melted butter to the dough. Mix well again.
   
8. In a tight, thick dough, add 150 grams of candied fruit, 150 grams of cranberries or raisins. We interfere well.
   
9. Pour some olive oil on the table. Dip your palms in the spilled oil and begin to shift it in a circle so that it is saturated with oil from all sides.
   
10. When the dough has absorbed all the butter, you need to sprinkle a little flour on top and knead it with flour so that it does not stick to your hands. As soon as we feel that it is no longer sticky, we stop kneading. Stir in the remaining olive oil into the dough and transfer it back into a large bowl. We leave in a warm place and cover with a towel or a lid so that it fits. This can take from 40 minutes to an hour.
    
11. We line the molds with parchment paper. Remember that the height of the paper should protrude at least 5 cm higher than the edge of the form itself. Do not rush to remove the parchment until the moment of cakes. After all, remaining in it, they will retain their freshness and softness. Mix the dough lightly with your hands.And tearing off pieces of the right size, we lay it in the form. The dough should occupy half the mold. If you want to make “mushrooms” on top, you can lay a little more than half the shape.
    
12. If you have time, let the dough in the forms come up a little and then put in the oven preheated to 180 degrees. But you can immediately send the forms with the dough into the oven, because in two versions it fits the oven the same way. After 25-30 minutes, we get ready-made Easter cakes from the oven.
    

Decor of Easter cakes

1. Beat 5 proteins well. Add a pinch of citric acid and gradually add 10 tbsp. l Sahara. Beat well until stable peaks form.
   
2. We apply protein cream to the cooled cake and distribute it evenly on the surface. We send cakes to the oven for a few minutes so that the cream freezes.
   
3. We decorate with colorful sprinkles and other decor to choose from.
   

Video recipe

In this video, an experienced culinary specialist Olga Matvey tells a detailed recipe for Easter cake with candied fruit. With the help of detailed step-by-step actions, you can bake delicious and fragrant Easter cakes with Olga and please your loved ones with this wonderful treat.

Other recipes for Easter cakes