In Russia, Easter cake is a must-have treat. Traditionally baked in the shape of a cylinder and decorated with glaze, nuts, candied fruits, sugar flowers.
It is necessary
- For the test:
- milk 160 ml,
- egg yolk 4 pieces,
- vanilla extract 1 tsp,
- butter 60 g,
- wheat flour 350 g,
- sugar 80 g,
- lemon zest 1 pc,
- salt 1, 5 tsp,
- dry yeast 2 tsp,
- raisins (soaked overnight in rum) 30 g,
- dried apricots (finely chopped) 80 g,
- chopped almonds 70 g,
- ready-made sugar flowers,
- a bowl or any container in which the dough will rise,
- paper baking dishes.
- For glaze:
- icing sugar 100 g,
- lemon juice 1 tsp,
- warm water 2 tsp,
- Bowl,
- whisk.
Instructions
Step 1
Combine milk, egg yolks, vanilla extract, butter, flour, sugar, lemon zest, salt and yeast. Knead an elastic dough. Add soaked raisins without liquid, dried apricots, almonds. Knead the dough again well. Place the mixture in a large bowl or any container, let the dough rise for an hour and a half. It will approximately double.
Step 2
Remove the dough from the container, knead. divided into portions. Place in prepared forms, filling two-thirds of the pieces, cover with plastic foil and let rise for forty-five minutes, so that the cake turns out to be high.
Step 3
Twenty minutes before baking, preheat the oven to 180 * C. Bake the cakes for about thirty-five to forty-five minutes, until they turn golden brown.
Allow to cool to room temperature.
Step 4
While the cakes are baking, prepare the icing: whisk the icing sugar, lemon juice, warm water with a whisk in a bowl. Whisk lightly to make a smooth mixture. Pour the cakes cooled to room temperature with glaze.
Step 5
Decorate with nuts, candied fruits, sprinkles, sugar flowers or other decorative elements.
