Ingredients
Easter cake
egg
5pc
sugar #1
125g
4.38oz
0.50cup
8.38tbsp
butter
50g
1.75oz
3.35tbsp
milk
250ml
8.25fl oz
1cup
16.75tbsp
fresh yeast
25g
0.88oz
1.68tbsp
sour cream
75g
2.63oz
0.30cup
5tbsp
salt
0.5tsp
raisins
candied fruits
vanilla pod
1pc
sugar #2
250g
8.75oz
1cup
16.75tbsp
flour
680g
23.80oz
2.72cup
45.56tbsp
chocolate glaze
Method
- Whip the eggs with sugar #1 until llush foam.
- Freeze the butter beforehand, and cut into thin slices. Add it to the whipped eggs.
- Pour the warm milk there; add the diluted yeast and sour cream and about 100g (3.50 oz) of flour from the total amount.
- Leave the dough for 1-1.5 hours (the time depends on the quality of the yeast) in a warm place. You better focus on its appearance.
- As it ferments, add the sugar #2, salt, raisins (pre-soaked in cognac), 1 vanilla pod and flour.
- Knead the dough. You can do it by hand, or use a soft mix attachment.
- Leave the dough in a warm place to rise for about 2.5 hours (maybe, less - it depends on the quality of the yeast).
- Then slightly upset the dough with a spatula, and leave it to rise for a second time. It will take another 2.5 hours (maybe less). If you have no time to wait, then just skip this step.
- The dough should not be tight. Spread it into molds. Let it rise again before baking.
- Bake the Easter cakes at 302-320F (150-160C) until golden brown.
- COver the finished cakes with chocolate glaze to your taste.
