An indispensable treat on the holy holiday of Easter is cake. A good housewife will surely have her own recipe for making this delicacy. But traditionally Easter cakes are baked from sweet yeast dough.
It is necessary
-
- 1 kg of flour;
- 400 g of milk;
- 2 cups sugar;
- 5-6 eggs;
- 50 g of compressed yeast;
- 300 g butter;
- 200 g raisins;
- salt;
- vanillin.
Instructions
Step 1
First, prepare the dough. To do this, dissolve the yeast in slightly warmed milk and, stirring, add half the flour. Make sure that no lumps form. Cover the cookware with a lid and place in a warm place for a while.
Step 2
When the volume of the dough has doubled, add salt to taste and 5 egg yolks. Mash the butter with granulated sugar and vanilla and add to the dough. Then beat the egg whites into a stiff foam and add to the dough as well. Add flour in small portions and stir thoroughly. However, do not overdo it, otherwise the dough may turn out too rough. You may not need to use all the flour - keep the dough fluffy.
Step 3
Pour some sunflower oil on your hands and finally knead the dough. It should separate well from the hands. Put the dishes back in a warm place.
Step 4
Rinse the raisins thoroughly and let dry. When the dough doubles in volume again, add the raisins to it and mix gently.
Step 5
Prepare baking dishes - grease them with sunflower oil and place a circle cut out of food paper on the bottom. Also grease it liberally with oil.
Step 6
Divide the dough into the tins, filling them about half full. Place in a warm place. When the dough rises three quarters of the mold, place in the oven at 200 ° C, being careful not to shake (so that the dough does not shrink). After about 15 minutes, reduce the heat in the oven to bring the temperature down to 160 ° -180 ° C. The baking time depends on the size of the cakes. Check their readiness with a long wooden skewer - no dough should stick to it.
Step 7
Remove the molds from the oven and cover with a tea towel. Wait for them to cool down and then carefully remove the cakes. Whisk the remaining yolk into a stiff froth with sugar and brush over the tops. You can decorate the cakes with special sugar powder or chopped nuts - it all depends on your imagination.
