Traditional Easter baked goods are, of course, Easter cake. Easter cakes are always tasty, they do not stale for a long time. And it is also very important - their preparation takes relatively little time. From the specified amount of products, 6 small cakes come out - the size of a faceted glass and 3 large ones.
It is necessary
- - flour 1200g approx
- - pack of yeast 11 g
- - half a liter of milk
- - 6 eggs
- - 200g butter
- - 300 g sugar or less
- - raisins or candied fruits
- For glaze:
- - 2 squirrels
- - 100g sugar
Instructions
Step 1
Heat the milk, pour in the yeast. It is important that the milk is warm, not hot. Let it stand so that a "foam cap" forms on the surface.
Step 2
Add 500 grams of flour, mix everything well, cover with a towel and put in a warm place for 30 minutes. While the dough is standing, separate the whites from the yolks. Grind the yolks with sugar, cool the whites and beat them with a pinch of salt.
Step 3
First add the yolks to the dough, mix. Then add softened butter and mix. Finally, add proteins, mix.
Step 4
Add the remaining flour, knead. Add enough flour so that the dough does not stick to your hands, but it is not too steep. Put in a warm place for an hour.
Add raisins or candied fruits soaked in advance, mix. Place in a greased pan and bake until tender. The baking time depends on your oven.
Readiness can be checked with a wooden stick.
Step 5
Glaze
Beat whites, add sugar and beat until firm foam.
Grease the cakes and garnish with sprinkles.
