Vintage recipe for a delicious Easter cake

Kitchen appliances and utensils: oven, mixer, flour sieve, measuring cup, teaspoon, tablespoon, cling film, paper or metal forms, cotton towel, one large or two medium bowls, 2 plates.

Ingredients

Step cooking

Dough

1. Cook the dough. To do this, heat 500 ml of milk in a large bowl, dissolve 100 g of pressed yeast in it, 2 tbsp. l sugar and 0.5 kg of wheat flour previously sifted through a sieve. Mix everything well until smooth, cover with a lid or cling film and place in a warm place. Opara should double in size.
   
2. Sort one glass of raisins and soak in warm water for 20 minutes, then rinse and lay on a towel to remove excess moisture. After the raisins drain, sprinkle it with flour, this will help it more evenly distributed in the dough.
   
3. When the dough rises well, proceed to knead the dough. Take two eggs and separate the whites from the yolks. You need proteins for glaze, put them in the refrigerator for now. Whisk the yolks and the remaining 10 eggs with a whisk along with sugar. The mixture should lighten and increase in volume. Add beaten eggs with sugar, 2 tsp. To the dough. salt, vanilla sugar and raisins. Mix well until smooth.
   
4. If you have previously worked with a large volume of dough, you can continue to knead in one portion. If in doubt, divide the dough into two equal parts and knead two servings of dough. Add pre-sifted wheat flour to the dough in portions and knead a dough that is soft but not sticky to your hands. When it is hard to knead with a spoon, continue to knead with your hands.
   
5. Next, pre-softened butter should be mixed in the dough. Add the oil in small portions, each time, kneading the dough well. The dough should be uniform and elastic. After kneading, put it in a container, cover and clean in a warm place to raise. Depending on the air temperature in the house, it may take 2-6 hours to raise the test. After the dough rises well, knead it again and let it go again.
   
6. If you use metallic or ceramic forms for baking Easter cakes, they should be well lubricated with odorless vegetable oil, or covered with baking paper. If you use disposable paper forms, you do not need to lubricate them. Divide the dough into pieces corresponding to the size of your forms, based on the fact that the form is filled 1/3 of the total volume.
   
7. Leave the dough in the molds again to approach for 30-40 minutes, and at this time you should preheat the oven to 200 degrees. Place the dough forms in the oven so that the larger forms are farther away, and the smaller ones are closer to the oven door.
   Little Easter cakes will be cooked earlier, and it will be easier to get them. The first 15-20 minutes, the oven should not be opened, since at this time the dough is suitable, and due to temperature changes can settle. Depending on the size of the oven and the forms for baking cakes, it can take 1-1.5 hours.

   About 30 minutes after placing the cakes in the oven, open the door and determine the further baking time. Ready-made Easter cakes should be ruddy and golden.Carefully remove the finished cakes from the oven, and while they are hot, remove them from the molds.
   

8. In order for the glaze to set well and dry, apply it to Easter cakes while they are still hot. Decorate Easter cakes by sprinkling them on top with powders or sugar figures as desired.
   

Glaze

1. Take 2 egg whites and beat well with a mixer until foamy.
   
2. 1 stack add sugar to whipped proteins and continue whisking at high speed for 5-7 minutes. For glaze, it is advisable to use sugar with small crystals, and beat until they are no longer felt between the fingers.
   

Cooking options

• In the dough, you can add any dried fruit as desired. Dried apricots, prunes, dates, as well as candied fruits are suitable.
• In addition to vanilla sugar, cinnamon, cloves and citrus zest can be added to the dough for flavor.
• After washing, raisins can be soaked for several hours in cognac.
• Using food coloring, you can give the desired color to the glaze.
• Glaze can be prepared from powdered sugar or used ready-made from the store.

Video recipe

Thanks to the step-by-step video recipe, you will see with your own eyes all the processes of preparing Easter cakes.

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