Here’s a recipe for a carrot Easter with white chocolate and raisins. Try it! You will be totally delighted!
- Dissolve the yeast in warm milk with 2 tablespoons of sugar and honey, and leave until the "cap" appears.
- Whip the eggs with the yolks and 100 g (3.55 oz) of sugar into a fluffy mass; add the vegetable oil and the melted butter, the leaven, the sifted flour with salt and spices. Pour in the liquor. Leave the dough in a warm place for 2 hours.
- Wash the raisins, and place it on a kitchen towel; mix with a spoonful of flour. Rub the carrots and the zest on a fine grater. Chop the chocolate finely.
- When the dough rises, add the filling, and let it grow again.
- Pour the dough into the molds. Let the dough stay in the molds for another 15 to 20 minutes; bake the cakes in the oven, preheated to 180C (356F) for 35 to 45 minutes. After half an hour, check the cakes with a skewer.
The Easter cakes come out fragrant and sweet, with a porous juicy structure.
- Bring the sugar with vanilla and water to a boil; it should dissolve completely. The mixture should boil actively, and reach 110C (230F). Pour the gelatin with water, and let it swell. Then, dissolve it in the microwave.
- Remove the syrup from the heat, and add the gelatin when the bubbles calm down; whisk the mass with a mixer. The glaze should be white, viscous and expand greatly.
- Cover the Easter cakes. Keep in mind that the glaze hardens quickly.