Ingredients

Dough
flour
1.75 cup
450 g
15.75 oz
14.85 fl oz
milk
0.50 cup
100 ml
3.30 fl oz
fresh yeast
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
butter
0.50 cup
100 g
3.50 oz
3.30 fl oz
vegetable oil
0.50 cup
100 ml
3.30 fl oz
eggs
2 pc
egg yolks
2 pc
sugar (#1)
0.50 cup
100 g
3.50 oz
3.30 fl oz
sugar (#2)
2 Tbs
honey
1 tsp
4.92 ml
carrots
0.50 cup
100 g
3.50 oz
3.30 fl oz
white chocolate
0.50 cup
100 g
3.50 oz
3.30 fl oz
light raisins
1 cup
250 g
8.75 oz
8.25 fl oz
almond liquor
1 tsp
4.92 ml
lemon (orange) zest
1 pc
salt
pinch
cinnamon
0.25 tsp
1.62 ml
nutmeg
0.25 tsp
1.62 ml
vanillin
to taste
Glaze
sugar
0.75 cup
200 g
7 oz
6.60 fl oz
water
0.50 cup
100 ml
3.30 fl oz
gelatin
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
water
0.25 cup
3.25 tbsp
50 ml
1.65 fl oz
lemon juice
1 tsp
4.92 ml
vanillin
to taste

Method

Here’s a recipe for a carrot Easter with white chocolate and raisins. Try it! You will be totally delighted!

Cooking

  1. Dissolve the yeast in warm milk with 2 tablespoons of sugar and honey, and leave until the "cap" appears.
  2. 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.
  3. 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.
  4. When the dough rises, add the filling, and let it grow again.
  5. 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.

Glaze

  1. 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.
  2. 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.
  3. Cover the Easter cakes. Keep in mind that the glaze hardens quickly.