Ingredients

Easter cake
flour
2.75 cup
700 g
24.50 oz
23.10 fl oz
sugar
1 cup
250 g
8.75 oz
8.25 fl oz
milk
0.75 cup
200 g
7 oz
6.60 fl oz
eggs
4 pc
butter
0.50 cup
100 g
3.50 oz
3.30 fl oz
sour cream
0.50 cup
100 g
3.50 oz
3.30 fl oz
vegetable oil
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
fresh yeast
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
salt
0.25 tsp
1.23 ml
almonds
0.50 cup
150 g
5.25 oz
4.95 fl oz
sun-dried cherries
0.75 cup
200 g
7 oz
6.60 fl oz
vanilla sugar
0.75 tbsp
10 g
0.35 oz
0.33 fl oz

Method

Dough

  1. 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.
  2. Meanwhile, whip the eggs with sugar and vanilla sugar.
  3. 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.
  4. Cover the dough with a towel, and leave it in a warm place for an hour and a half.

Filling

  1. 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.
  2. 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.
  3. 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.
  4. The finished dough should be pleasant, soft and not sticky to your hands.
  5. 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).
  6. Cool the finished Easter cakes on the side. Cover them with the glaze, and decorate as desired.