Traditional Easter Baking
🧁🧁🧁 3 icing recipes for Easter cakes: • Три рецепта ГЛАЗУРИ дл...
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To prepare the Easter cake:
Warm milk - 200 g
Egg - 4 pcs.
Dry yeast - 10 g Dr Oetker
Sugar - 180 g
Vanilla flavoring Dr Oetker - 2 pcs.
Zest of one lemon
Butter - 100 g
Flour - about 500 g
Salt - 1/3 tsp
Raisins - 120 g + 1 tbsp. flour
1. Rinse raisins and pour boiling water for 10 minutes. Dry with paper towels, roll in flour.
2. Dissolve the yeast in milk, add a little flour and sugar from the general norm, let the yeast activate for 5-10 minutes.
3. Add eggs, soft butter at room temperature, sugar, vanilla flavor, salt, lemon zest, flour. The dough should be very soft and sticky, do not add too much flour to it so that the Easter cakes do not turn out clogged. Knead the dough for 5-10 minutes with a spatula or spatula. Dry the raisins, mix with flour, add to the dough and knead. Cover the bowl with cling film and put in a warm place for 40-60 minutes.
4. Put the dough into molds. In a form with a diameter of 9 cm, I put about 220-250 g of dough, in a form with a diameter of 13 cm - about 450-500 g. Put the dough in a warm place for 20-30 minutes. Bake for 25-35 minutes in an oven preheated to 170 degrees.
5. Allow ready-made Easter cakes to cool to a warm state, pack in cling film, you can put in the freezer to be stored until the holidays. Then take out and decorate with icing.
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