Ingredients
The leaven
warm milk
150g
5.07fl oz
dry yeast
3g
0.11oz
0.20tbsp
sugar
1Tbs
flour
3Tbs
The main dough
egg yolk
3pc
sugar
120g
4.20oz
0.48cup
8tbsp
lemon zest
1tsp
vanilla paste
0.5tsp
flour
270g
9.45oz
1cup
18tbsp
butter at room temperature
50g
1.75oz
3.35tbsp
Icing
egg white
1pc
almond flour
30g
1.05oz
2tbsp
sugar
30g
1.05oz
2tbsp
Additionally
almond petals
candied fruit
80g
2.80oz
0.32cup
5.36tbsp
tea / cognac / orange juice
100g
3.38fl oz
Method
The calculation in the recipe is for three 9cm (3.55 inch) Easter cakes.
Soak the candied fruits the day before cooking.
The leaven
- Mix the warm milk, yeast, sugar and flour.
- Cover the bowl with cling film, and leave in a warm place for 1 hour.
The main dough
- Mix the activted leaven with the yolks, sugar, lemon zest, vanilla and flour (you may need a little more or less flour, so don't add all at once).
- When the ingredients are combined, add the butter, and knead the dough with a mixer for 25-30 minutes until a gluten window forms.
Shaping
- Grease a large bowl with odorless vegetable oil, and place the dough in it. Cover with a film on top.
- Put the bowl in a warm place for 2-3 hours. The dough should increase at least three times.
- Then knead it, and stir in the dried candied fruits.
- Spread the dough in paper molds for no more than 1/3.
- Cover with foil, and place in a warm place to proof. The dough should rise almost to the edges of the mold.
Baking
- Bake the Easter cakes in the oven at 338F (170C) for about 20 minutes. Cover them with foil if necessary.
- Cool the cakes by piercing the bottom with a wooden skewer upside down.
Icing
- Mix all the ingredients, and grease the cakes carefully.
- Sprinkle the top with almond flakes.
