Easter cake with milk in a bread maker
0
499
Kitchen
Russian
Calorie content
270.5 kcal
Portions
4 port.
Cooking time
4 h
Proteins *
6.3 gr.
Fats *
10.5 g
Carbohydrates*
45.2 g
To make the Easter cake tasty and rich, we must knead the dough in milk. We suggest using dry yeast. We take dried apricots, raisins and pine nuts as flavoring additives - this combination will give the dough both sweet notes, a slight sourness and a pronounced nutty nuance. The crust turns out to be airy, porous, the crust is dense, golden. The final touch is the icing on the surface.
Ingredients
Cooking process
Next, add the egg. Cut the butter into pieces and put in a bowl. We put salt, vanillin, granulated sugar. Wash dried apricots and raisins in warm water and dry on a towel. Cut dried apricots into small cubes, proportional to the raisins. Pour chopped dried apricots, raisins and pine nuts into a bowl.
Let the baked goods cool. Cooking the icing. To do this, pour the icing sugar into a bowl. Pour in lemon juice in small portions and mix everything together until a thick mass is obtained. We grease the surface of a warm cake with the resulting glaze, let the mass flow down along the edges and form characteristic decorative streaks. Sprinkle with pastry sprinkles on top. We store the cake in a sealed container to keep it soft.
Bon Appetit!