Easter Cakes (Small)
by Editorial Staff
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
- 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.
- This is how the dough will increase after the allotted time.
Melt the butter and cool. - Separate the yolks from the whites. You can use a special device.
- Beat the whites with a pinch of salt.
- Beat the yolks with sugar.
- Add the dough and melted butter to the yolks in a deep bowl.
Stir in whipped egg whites. - Add the remaining flour and knead the cake dough.
- Heat the dough for about half an hour.
- Grease small molds with oil. I used muffin molds. Fill the molds 1/2, leave for another 20 minutes to rise.
Preheat the oven.
- Bake small cakes in a preheated oven at 180 degrees until golden brown for about 25-30 minutes.
- Decorate the cooled Easter cakes with glaze. To make the icing, beat the egg white with the powdered sugar.
- Sprinkle cakes with colored sprinkles and, if desired, coconut flakes.
Bon Appetit!
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