Since ancient times, the Orthodox have carefully prepared for the bright holiday - Easter. Special attention was paid to the baking of Easter cakes and pies.
It is necessary
- - flour 1 tbsp;
- - eggs 6 pcs;
- - margarine or butter 300 g;
- - milk 1, 5 tbsp;
- - sugar 1, 5 tbsp;
- - yeast 40-50 g;
- - raisins 150 g;
- - candied fruits 50 g;
- - almonds 50 g;
- - vanillin;
- - salt.
Instructions
Step 1
Dissolve yeast in 1, 5 cups of warm milk, add 4 cups of flour and knead the dough, then add egg whites, pounded with sugar, salt, mix thoroughly. Sprinkle the kneaded dough with a little flour on top and put in a place protected from the cold, overnight. In the morning add the rest of the flour, butter (or margarine), vanillin, knead the dough.
Step 2
Cover the dough and place in a warm place for layering. After the dough has doubled in volume, add washed and dried raisins, diced candied fruits, chopped almonds, mix everything thoroughly. Divide the resulting dough into baking tins, pre-oiled, half the height of the tins. Leave the dough to stand a little longer at room temperature, then brush with a beaten egg. Bake in the oven for 50-60 minutes at 180 ° C. To prevent the top of the cake from burning when it is browned, cover with baking paper.
Step 3
After the cakes are ready, remove from the mold and let cool. Then cover with glaze, garnish with candied fruits.
