Ingredients
Easter cake
flour
700g
24.50oz
2.80cup
47tbsp
sugar
250g
8.75oz
1cup
16.75tbsp
milk
200g
6.76fl oz
eggs
4pc
butter
100g
3.50oz
0.40cup
6.70tbsp
sour cream
100g
3.50oz
0.40cup
6.70tbsp
vegetable oil
50g
1.69fl oz
fresh yeast
50g
1.75oz
3.35tbsp
salt
0.25tsp
almonds
150g
5.25oz
0.60cup
10tbsp
sun-dried cherries
200g
7oz
0.80cup
13.40tbsp
vanilla sugar
10g
0.35oz
0.67tbsp
Method
Dough
- First, cook the leaven. Dissolve the yeast in warm milk. Add a couple of tablespoons of sugar and 1/2 flour. Cover it with a towel, and put in a warm place for 30 minutes.
- Meanwhile, whip the eggs with sugar and vanilla sugar.
- Add the eggs, salt, soft butter and sour cream to the leaven. Mix everything well with a whisk. Add the rest of the flour in several passes.
- Cover the dough with a towel, and leave it in a warm place for an hour and a half.
Filling
- Wash the almonds, and fry it in a dry frying pan (you better remove the peel). Chop the nuts with a knife or a blender.
- Wash the cherries, and pour the boiling water over it; leave for 10 to 15 minutes. Then rinse the cherries once again, and dry it with a napkin. Mix the cherries and the almonds.
- After 1.5 hours, the dough should have increased in size by 2.5 times. Stir in the almonds, cherries and vegetable oil. Let the dough rise for 20 more minutes.
- The finished dough should be pleasant, soft and not sticky to your hands.
- Grease your hands with vegetable oil, and spread out the dough, filling the molds for about 1/3. Set the filled molds aside for 10 more minutes for the dough the proof. Bake the Easter cakes for 30 to 35 minutes at 180C (356F).
- Cool the finished Easter cakes on the side. Cover them with the glaze, and decorate as desired.
