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➠ Easter cake without yeast and eggs

Easter cake without yeast and eggs

1888

Kitchen Russian

Calorie content 251.1 kcal

Portions 2 port.

Cooking time 55 minutes

Proteins * 3.5 gr.

Fats * 8.2 gr.

Carbohydrates* 41.4 g

Content

Easter cake can be made from biscuit dough with kefir and butter, it does not imply the addition of yeast. Although eggs are not used in the recipe, the baked goods are still amazingly tasty and airy, with a moderate sweetness.

Ingredients

Wheat flour 500 gr. Kefir 300 ml. Baking soda 1 tsp Butter 100 g Granulated sugar 100 g Raisin 140 gr. Lemon zest 1 PC. Lemon juice 3 tbsp Powdered sugar 100 g

Cooking process

Soak the raisins in boiling water for 10 minutes, cool, squeeze and pour on a paper towel. When it dries, roll in flour.

Add soda to kefir, mix and leave to stand for 5 minutes, during which time the acid of kefir will extinguish the soda. Put the butter on a plate and melt.

Pour granulated sugar into the melted butter, mix. Wash the lemon and pour over with boiling water. Remove the zest from it with a fine grater and add to the butter with sugar, stir.

Pour kefir into butter, stir. Sift wheat flour into the same bowl, beat with a mixer until the dough becomes smooth and homogeneous.

Add raisins to the dough and mix well to distribute them throughout the dough. Divide the dough into baking tins, filling them 2/3 full. Bake in an oven preheated to 180 degrees for about 25-40 minutes. depending on the size of the molds.

For the glaze, mix the icing sugar and lemon juice. If you need to make it thicker, add powdered sugar, if you need thinner, pour in more lemon juice. Pour icing on the cooled Easter cakes and decorate with sprinkles.

Bon Appetit!