Easter Cake
by Editorial Staff
Unusually delicious Easter cake. The recipe is not quite ordinary – the flour for the dough is brewed with boiling water, the milk is heated along with butter and sugar … But the delicious Easter cake deserves to be worked on.
Ingredients
- Flour – 3 kg
- Fresh yeast – 150 g
- Milk – 1 l
- Butter – 800 g
- Yolks – 30 pcs.
- Sugar – 800 g
- Raisins – 600 g
- Vanilla – to taste
- Nutmeg – to taste
- Lemon zest to taste
- Lard – 2 tbsp
Directions
- Make a brew. 3 tbsp pour the flour with boiling water. Cool until warm. Mash yeast with 1 tbsp sugar and dilute with warm milk (1-2 tbsp). Leave in a warm place. When the yeast is good, combine with the brewed flour. Leave on for 18 hours.
- Heat the milk, add butter and sugar to it. Dissolve over low heat, adding a little flour (until sour cream is thick). Add yolks and beat it all.
- Add the resulting mass to the dough and knead. Leave on for 1 hour to come up.
- When the dough rises, add the raisins, spices and knead well with the rest of the flour so that the dough comes out of hand. Leave the dough to rise for 1 hour.
- Then put into molds, greased with lard and sprinkled with flour. Wait until the dough comes up again and bake Easter cakes in an oven preheated to 180 degrees.
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