Many years ago, the preparation of Easter cake was taken very seriously and responsibly. When the dough stood, they tried not to inadvertently start a draft, and so that it would not fall through, after baking the cake was placed on soft down pillows. So much effort was spent on cake for a reason. If the cake is burnt in the oven, is not baked and simply does not work out, then expect misfortune in the family, the cake is a success - everything will be fine in the family. And in our time, ancient Christian traditions have been preserved, so it is important to properly prepare Easter bread so that this bright and good holiday will bring only happiness!
It is necessary
- For the test:
- 20 g dry active yeast or 60 g fresh
- 1.5 cups (375 ml) warm milk
- 1/2 cup (80 g) raisins
- 1/4 cup (50 ml) rum
- 6 cups (750 g) flour, sift
- 5 eggs
- a pinch of salt
- 1 tsp vanilla extract or vanilla sugar packet
- 1 cup of sugar
- 250 g butter
- 1/2 cup (80 g) chopped almonds
- 1/2 cup (80 g) candied fruits
- For glaze
- 1 egg white
- 2 cups powdered sugar
- 1 tsp lemon juice
Instructions
Step 1
Dissolve yeast in a glass of non-hot milk and add 1/2 tsp. Sahara. Place in a warm place for 10 minutes to let the yeast take effect.
Step 2
Soak the raisins in the rum and set aside for now.
Step 3
Pour 1 cup warm milk into a bowl with 1 cup sifted flour, stir well. Add yeast and stir again. Put the resulting dough in a warm place for 30 minutes.
Step 4
Separate the yolks from the whites. Beat the egg yolks with sugar for a few minutes until the mixture turns white. Add vanilla and rum with raisins to the yolks.
Step 5
In another bowl, beat the egg whites with a pinch of salt until fluffy.
Step 6
As soon as the dough is suitable, add the yolks with sugar and stir. Gently, in parts and constantly stirring so that the mass does not lose its volume, add the whipped egg whites.
Step 7
Start adding the sifted flour in portions until the dough begins to move away from the walls, then put the dough on a table or other work surface and begin to knead.
Step 8
Continue kneading for about 10 minutes, continually adding portions of the remaining flour. Be careful not to overload the dough, otherwise it will become very heavy. If the dough sticks to your hands, brush them with vegetable oil.
Step 9
When the dough is fairly elastic, start adding butter at room temperature. Add butter in small portions while continuing to knead. Then shape the dough into a ball.
Step 10
Transfer the dough to a greased bowl and cover it with cling film, wrap with a towel. Put it back in a warm place for 1.5 hours.
Step 11
After the time has passed, lay out the dough and knead it for a few minutes.
Step 12
Put the raisins sprinkled with flour around the dough with nuts and candied fruits, continuing to knead. Divide the dough into as many parts as you have cake molds.
Step 13
Line the molds with parchment paper and place the dough in them 1/3 the height of the mold. Place the dough molds in a warm place and cover with a towel until the dough rises to the desired height. Then put the molds in the oven and bake at 180 ° for about 45-60 minutes.
Step 14
When the cake is ready, take it out of the oven and lay it on its side to avoid the donkey. Then remove from the mold and cool.
Step 15
To make the frosting, combine the egg white with the icing sugar and lemon juice. Cover the cake with icing. Decorate with decorative dressing if desired.
