Easter cake on kefir - fragrant and very tasty

Kitchen appliances and utensils:oven, stove, mixer, kitchen scale, cake molds, knife, stewpan, sieve, 2 deep bowls, a deep plate, a whisk, a tablespoon and a teaspoon, a measuring cup, a kitchen towel, pot holders.

Ingredients

Step cooking

1. Prepare the dough for dough. On a stove or using a microwave, slightly heat 330 ml of kefir. Then pour it into a deep bowl. Cut or break 30 g of fresh yeast into small pieces and add to kefir. Then pour in a bowl 1 tbsp. l sugar and sift with a sieve of 2 tbsp. l wheat flour. Mix well with a spoon, cover the bowl with a kitchen towel and leave the dough to fit for 1 hour.
   
2. Meanwhile, beat 2 chicken eggs in a separate deep bowl and add 150 g of sugar to them, then sprinkle with a pinch of salt. Whisk all the ingredients well with a whisk.
   
3. Melt 80 g of butter in a saucepan on a stove and let it cool slightly. When the dough has approached, pour the egg-sugar mixture and melted butter to it. Mix well with a spoon.
   
4. Add to all ingredients 10 g of vanilla sugar and ½ tsp. ground cinnamon, then stir with a spoon. Slowly sift 620 g of wheat flour into a bowl and knead the dough with a spoon first, and when it thickens a little - with your hands. Flour may need more or less, depending on its quality. The dough should be slightly sticky, and well behind the walls of the bowl.
   
5. As a filling for the dough, you can take about 80 g of raisins and chopped dried apricots. Soak them in boiled water in advance so that dried fruits are softened. Then drain and dry the ingredients. Then add them to the dough and mix well to evenly distribute dried fruits. Cover the kneaded dough with a towel and let it sit in a warm place for about 1.5 hours. It should increase in volume by 2 times.
   
6. Arrange the dough in half-tins for Easter cakes. Depending on the forms, you will get 5-6 cakes. Then cover the molds with a towel and place in a warm place so that the dough comes to the top of the molds.
   
7. Preheat the oven to 180 ºС and put the cakes to bake for about 40-50 minutes. Check the product for readiness with a wooden toothpick. Baking turns lush and rosy. Remove the finished cakes from the oven. While the cakes are cooling, prepare the icing. To do this, separate the protein from the yolk in a bowl. Beat the protein with a mixer until lush foam. Then add to it 1 tbsp. l lemon juice and 200 g of powdered sugar. Beat well with a mixer until a homogeneous dense mass.
   
8. Then, using a spoon, generously grease the tops of Easter cakes with protein glaze, and immediately sprinkle with confectionery powder to taste. You can decorate Easter cakes at your discretion - sprinkle with chopped nuts, put decorations out of mastic, pour with chocolate icing, etc.
   

Video recipe

How to knead tender dough for Easter cakes and prepare protein glaze, and then bake and decorate products, you can watch the video.

Other recipes for Easter cakes