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Easter cake with dry yeast and raisins in milk

0
962
Kitchen Russian
Calorie content 194.3 kcal
Portions 6 port.
Cooking time 240 minutes
Proteins * 4.8 gr.
Fats * 2.5 gr.
Carbohydrates* 41.5 g
* per 100 gr. product
Easter cake with dry yeast and raisins in milk
Content

Easter is a big church holiday, familiar to everyone since childhood. And, as a rule, the main attributes of this bright holiday are colored eggs and, of course, fragrant Easter cakes. It is necessary to cook Easter baked goods only in a good mood, then it will turn out to be incredibly tasty and beautiful. Unlike other recipes, this one will not only save you time but also hit your taste buds.

Ingredients

Cooking process

step 1 out of 13
First, pour boiling water over the raisins and leave to swell a little for 5-7 minutes. Then rinse and pat dry. To distribute the raisins evenly in the dough, roll them in a tablespoon of flour. To add flavor, raisins can be soaked in cognac overnight.
step 2 out of 13
While the raisins are swelling, separate the yolks from the whites and mix with the sugar.
step 3 out of 13
Melt the butter, let it cool slightly and add to the egg mixture. Mix.
step 4 out of 13
Then add milk warmed up to 60 C and mix again.
step 5 out of 13
In a separate container, sift the flour through a sieve.
step 6 out of 13
Add dry yeast and vanillin to the flour to taste. Mix thoroughly.
step 7 out of 13
Then add the dry ingredients in portions to the liquid mixture, stirring each time.
step 8 out of 13
The next step is to add the raisins and stir.
step 9 out of 13
Whisk the previously separated whites until steep peaks and gently add portions to the dough.
step 10 out of 13
Next, fill in the forms 1/3 with dough and put a small piece of butter in the center. Let stand in a warm place to rise.
step 11 out of 13
When the dough rises, place it in the preheated oven for about 40-50 minutes (time depends on the size of the molds) at 180C.
step 12 out of 13
While the cakes are baking, prepare the frosting. To do this, beat the egg white, powdered sugar and lemon juice.
step 13 out of 13
Next, cover the still warm cakes with glaze and let cool completely. If desired, you can decorate with sprinkles.

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