Easter cake with poppy seeds and candied fruits

Add yeast to warm milk, add 1 tsp. sugar and 30 gr. flour. Mix well and leave for 10 minutes. in a warm place for the yeast to start working. A foam cap will appear on top - that's good.

Add 2 eggs to warm butter, add salt, sugar and vanillin. Stir until the consistency and color are uniform. Combine milk with egg-oil mixture and mix well.

We pass the flour through a sieve and pour it into our mass in portions: focus on the consistency of the dough and adjust the addition of flour depending on it. In general, the dough should be quite thick: like sour cream. Also, the amount of flour may depend on the size of the eggs. Add poppy seeds and candied fruits and knead these ingredients into the dough. Cover the dough with a towel and leave it in a warm place away from windows for 2-3 hours. During this time, the dough will rise very well and increase in volume several times, but after a while, the dough will need to be sedimented by stirring it with a spoon.

We lay out the dough into molds so that the dough is significantly lower than the edges of the mold. Cover with a towel again and leave for 50 minutes. warm. Preheat the oven to 170 degrees and send the cakes into it for about 30 minutes. Focus on how large your baking dish is and adjust the cooking time.

We take the protein and add salt with citric acid to it. Beat with a mixer until the first foam. After that, add powdered sugar and vanillin, continue to beat. The consistency should be medium in thickness, because too thin glaze will spread, and too thick will be difficult and ugly to apply.

We take out the cakes from the oven. You can check the degree of readiness of the dough using punctures with a toothpick: if it remains dry, then the dough is ready. We immediately grease the tops of the cakes with icing, because the icing will only grab hot cakes. After cooling down, the cake with poppy seeds and candied fruits can be tasted. Bon Appetit!