Kitchen appliances and utensils:
- deep bowl;
- beaker;
- microwave;
- a tablespoon and a teaspoon;
- whisk;
- sieve;
- kitchen towel;
- mixer;
- paper cake baking dish;
- oven;
- faceted glass;
- stewpan;
- hob.
Ingredients
| Product | amount |
| Chicken eggs | 2 pcs. |
| Milk | 1/2 stack |
| Sugar | 17-18 Art. l |
| Flour | 3 stack |
| Butter | 100 g |
| Dry yeast | 1/3 sachet |
| Salt | Pinch |
| Raisins | 150-200 g |
| Vanillin | 1.5 g |
| Gelatin | 1 tsp |
| Water | 6 tbsp. l |
| Sugar sprinkles | 1-2 sachets |
Step cooking
- Lightly heat half a glass of milk in the microwave. It should not be hot, but slightly warm, the optimum temperature is 37 degrees. Pour the warmed milk into a deep bowl.
- A third of the bag of dried yeast is added to the bowl with warm milk.
- We also put about 2 tbsp. l sugar and half a glass of sifted flour. All ingredients are thoroughly stirred with a whisk. Doing this is as active as possible so that the yeast starts to work faster. Cover the resulting mixture with a kitchen towel and leave to stand at room temperature for 20 minutes.
- In a bowl we put 3-4 tbsp. l sugar and break 2 chicken eggs. Beat the ingredients with a mixer at maximum speed. It is important that the sugar is completely dissolved.
- We add beaten eggs with sugar to the yeast mixture, which by this time will be a little suitable.
- Add 1.5 g of vanillin, a pinch of salt and 100 g of melted butter. Melt the butter in the microwave or in a water bath. All mix lightly with a tablespoon.
- Sift 2.5 cups of wheat flour and add to the deep bowl to the rest of the ingredients.
- First, knead the dough with a spoon, then continue with your hands. When it becomes more elastic and all the flour is kneaded, put the dough on the table and continue to knead.
- Put the mixed dough back into a deep bowl, sprinkling a little flour on top. We clean for 1.5-2 hours in a warm place so that it rises.
- While the dough is coming, we are preparing raisins. We need about 150-200 g, but if you like more filling, then its amount can be increased. First, pour raisins with boiling water, squeeze paper towel from excess moisture. We also roll raisins in flour so that it is evenly distributed throughout the dough.
- Crumble the dough a little right in the bowl and add portionwise raisins. Knead the dough until the raisins are evenly distributed.
- Divide the dough with raisins into 2 identical parts. From each piece we form a ball.
- We put each dough piece in a paper baking dish. If a metal mold is used, then its inner walls and bottom must be greased with vegetable oil and sprinkled with flour. The dough should occupy 1/3 of the form.
- The dough placed in the molds is again set aside in a warm place for 1 hour for proofing.
- Preheat the oven to 120 degrees and set to bake Easter cakes for 60 minutes. We take out the finished cakes from the oven and allow them to cool slightly. They can be left in paper form or removed. We get out of the metal form after the cakes are completely cooled.
- To prepare the glaze, put 1 tsp in a faceted glass. gelatin and mix it with 2 tbsp. l water. All mix well and set aside.
- In the stewpan we put 12 tbsp. l sugar and pour them 4 tbsp. lwater. We put on a small or medium heat and dissolve the sugar. Stir the ingredients regularly with a tablespoon.
- Pour the swollen gelatin into the hot sugar liquid and mix well.
- At maximum speed, beat the icing with a mixer until a white foam appears.
- The top of Easter cakes is covered with the resulting glaze. You can evenly distribute it throughout the cake using a tablespoon or teaspoon.
- Sprinkle sugar cake on top of the icing. You can choose it to your taste and approximately 1-2 bags are required.
- Easter cakes are ready, you can serve them for tea. They turn out lush and rosy, while moderately sweet.
Video recipe
The video shows a simple recipe, following which you will get delicious Easter cakes with raisins. All ingredients required for the dough and glaze are indicated in the right amount. The cooking process is quite simple, with each step being described in detail. When baking Easter cakes, you definitely will not have any difficulties, and you can easily repeat a similar recipe in your kitchen.
Do you cook Easter cakes on your own or do you prefer bought cakes? How long does the cooking process take and what ingredients do you use? It is interesting to learn in the comments about your way of baking cakes.
Other recipes for Easter cakes
Enjoy reading!
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