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➠ Easter cake with live yeast with cognac

Easter cake with live yeast with cognac

1186

Kitchen Russian

Calorie content 164.2 kcal

Portions 10 port.

Cooking time 240 minutes

Proteins * 5.4 gr.

Fats * 3.6 gr.

Carbohydrates* 28.3 g

Content

To make the cakes soft, airy, and most importantly - tasty, they need to be baked without haste and in a good mood.

Ingredients

Cooking process

Let's prepare the dough. Dissolve yeast in warmed milk, add 2 tablespoons of sugar, stir so that the sugar dissolves well.

Add 4 tablespoons of sifted flour to this. Mix everything well and put in a warm (no drafts) place for 30 - 40 minutes.

Then add the yolks whipped with sugar, mix well. Add softened butter, a tablespoon of brandy and mix well again. Beat the whites into a strong foam and in portions, gently kneading, add to the dough.
Add flour in portions and knead the dough. Knead for 20 - 30 minutes, until the dough stops sticking to your hands. To facilitate this process, hands can be lubricated with vegetable oil. Cover the container with the finished dough with a towel and leave it for 1.5-2 hours to fit.

While the dough is "resting", prepare the raisins. Rinse it thoroughly and pour boiling water for 10 - 15 minutes. Drain the water, put the raisins on a towel and leave to dry. If desired, candied fruits, dried apricots or nuts can be added to the Easter cake.

Knead the matched dough, add the raisins and send to come up again.

Put the finished dough into molds, previously greased with vegetable oil, to 1/3 of the height, let it stand for 20–30 minutes and bake in an oven preheated to 220 degrees for 40–45 minutes.

While the cakes are baking, prepare the icing. Beat the egg white into a foam, gradually add the powdered sugar (without stopping to beat) and lemon juice.