Easter Cake “Lucky”
by Editorial Staff
Easter cake with cream. A recipe that surpassed all expectations – the Easter cake turned out to be successful, indeed, soft, airy and fragrant. Easter cake is being prepared relatively quickly.
Servings: 5
Ingredients
- Wheat flour – 700 g + for kneading dough (about 150 gr)
- Yeast (dry) – 20 g
- Eggs – 5 pcs.
- Cream (10%) – 200 ml
- Milk – 300 ml
- Sugar – 160 g
- Vanilla sugar – 2 sachets
- Raisins – 150 g
- Orange peel – 1 tablespoon. l
- Salt – a pinch
Directions
- Heat 120 ml of milk so that it is slightly warm (30-35 degrees), pour out the yeast, stir, add a pinch of salt and sugar. Cover the bowl with cling film. Place the dough in a dark and warm place.
- Remove the film after 30 minutes. Separate the egg yolks from the whites. Add yolks, whipped with sugar and vanilla sugar to the dough.
- Stir until there are no lumps.
Gradually add flour (pre-sieved twice).
- Add cream and remaining milk at room temperature.
Add a little flour. Cover the bowl with plastic wrap, put in a warm place for an hour. - In an hour, the dough will “crawl” out of the bowl.
- Gently knead the dough, add washed and dried raisins and orange zest.
- After sprinkling flour on the table, knead the dough for another 5 minutes.
- Pinch off a piece of dough. Fill in forms to 1/3 of the volume. Leave in a warm place for another 30 minutes. In 30 minutes, the dough will rise, as in the photo.
- Send to a well preheated oven for 30 minutes.
- Look not to overdo it, otherwise the cakes will be too ruddy, and this can make the cake itself dry. Check after 30 minutes with a toothpick.
- While the Easter cakes are baking, beat the whites and sugar until a firm foam. After cooling, grease the cakes with icing and sprinkle with pastry sprinkles.
Bon Appetit!
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