Easter Cakes (Small)

I offer you a simple and short-lived recipe for small cakes. Yeast dough is kneaded with milk and butter. Children like little Easter cakes, they are convenient to give to friends and family.

Servings: 12

Ingredients

For dough:

• Milk – 250 ml
• Active dry yeast – 1 teaspoon
• Granulated sugar – 1 tbsp
• Wheat flour – 2 tbsp

For the test:

• Chicken eggs – 2 pcs.
• Butter or margarine – 50 g
• Wheat flour – 6 tbsp (with a slide)
• Granulated sugar – 100 g
• Salt – 1 pinch

For glaze:

• Egg white – 1 pc.
• Powdered sugar – 4 tbsp
• Butter or margarine – for greasing the molds
• Coconut flakes (optional) – 2 tbsp (for decoration)
• Colored confectionery sprinkles – for decoration

Directions

1. Prepare a dough for the dough. To do this, pour yeast, granulated sugar and about 2 tablespoons of wheat flour into warm (35-38 degrees) milk. Stir, cover with a towel and heat. It is enough to hold the dough in a warm place for half an hour.

   

2. This is how the dough will increase after the allotted time.
   Melt the butter and cool.
3. Separate the yolks from the whites. You can use a special device.
4. Beat the whites with a pinch of salt.
5. Beat the yolks with sugar.
6. Add the dough and melted butter to the yolks in a deep bowl.
   Stir in whipped egg whites.
7. Add the remaining flour and knead the cake dough.
8. Heat the dough for about half an hour.
9. Grease small molds with oil. I used muffin molds. Fill the molds 1/2, leave for another 20 minutes to rise.
   Preheat the oven.

   

10. Bake small cakes in a preheated oven at 180 degrees until golden brown for about 25-30 minutes.
11. Decorate the cooled Easter cakes with glaze. To make the icing, beat the egg white with the powdered sugar.

    

12. Sprinkle cakes with colored sprinkles and, if desired, coconut flakes.

Bon Appetit!