Ingredients
The dough
egg
8pc
milk
500ml
16.50fl oz
2cup
33.50tbsp
butter
250g
8.75oz
1cup
16.75tbsp
heavy sour cream
500g
17.50oz
2cup
33.50tbsp
sugar
450g
15.75oz
1.80cup
30.15tbsp
vanilla sugar
4 sachets
salt
0.5tsp
dry yeast
15g
0.53oz
1tbsp
flour
1400g
49oz
5.60cup
93.80tbsp
raisins
250g
8.75oz
1cup
16.75tbsp
Icing
egg white
2pc
sugar
200g
7oz
0.80cup
13.40tbsp
lemon acid
pinch
salt
pinch
Method
The dough
- Break the eggs into a large bowl, and whip with a whisk.
- Next, add warm milk, melted butter (not hot), sour cream, regular sugar, vanilla sugar and salt, and mix a little.
- Pour the dry yeast into a separate container with flour. Gradually add the flour to the previously obtained mass. With the last flour, stir in the raisins (either washed or steamed in advance, as you like) or candied fruits.
- Put the dough to proof. Waiting for two rises (the dishes should be large, or spread the dough between 2 containers).
- Grease our hands with oil, and lay out the dough in molds for 1/2. Wait until it rises, and put in the oven, preheated to 356F (180C). Check the readiness with a wooden skewer, it all depends on your molds.
Icing
- Whip the egg whites with salt until stiff peaks; gradually stir in the sugar and lemon acid.
- Cover the cooled Easter cakes with icing, and decorate at your discretion.
