Easter cake recipe with fresh yeast

There is less and less time left for the bright Easter festivities, which means it’s time to make lists of dishes and look for recipes for delicious traditional pastries. Earlier we told you how to make a quick and tasty Easter cake without yeast, this time we will share a recipe for Easter cake with raisins and candied fruit on fresh yeast.

Ingredients: milk – 0.5 l, fresh yeast – 60 g, butter – 200 g, sugar – 400 g, eggs – 5 pieces, flour – 1 kg, raisins – 100 g, candied fruit – 100 g, vanilla sugar – 1 sachet , lemon – 1 quantity, orange – 1 quantity

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Preparation: start making the dough: heat the milk to room temperature (the most important thing here is not to overheat), grind the yeast in the milk, add 200 g of sugar and 2 tablespoons of flour. Mix everything well until smooth. Cover the steam with a towel or cling film and place in a warm place for about 20 minutes – during which time the dough should fold.

Cut the butter into small pieces and let it soften. Raisins and candied fruit pour boiling water. Then separate the proteins from the yolks. Beat the egg whites into a thick foam. The yolks are rubbed with 200 g of sugar and vanilla sugar to form a light loose dough. This will take about 5-10 minutes.

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Return to the puree: pour it into a large bowl or pan, where we knead the dough. Add the egg yolks with the sugar and butter. Gradually add the flour and knead the dough, by hand or on a food processor. Knead for 15-30 minutes. Cover with a towel and leave in a warm place so that the dough rises a little.

Meanwhile, drain the water from the raisins and candied fruit, wet it with paper towels and pass it through flour. In a grater, rub the lemon and orange zest. The peel is just a layer of fruit color, if you rub the white part, it will be bitter. That’s why it’s important not to overdo it.

When the dough has folded, add the zest and raisins with candied fruit, kneading by hand. Carefully add the chopped protein. Carefully mix them into the dough with your hands. Let the dough shine for 30 minutes.

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Grease with oil the form of pasochki. You can use both reusable metal and disposable paper forms. Spread the dough on the form so that it only fills half the form. We let the cakes reach almost to the top of the shape, but we don’t let the cakes match the shape, but they can “run away” in copper.

Bake the Easter cakes in a preheated oven at 170 degrees. Cooking time – 40 minutes. The preparation of the dish should be checked with a wooden skewer: put it in the paschka: if the skewer is almost dry and the dough does not stick, the paschka is ready. We take the finished Easter cakes out of the oven and give them time to cool.

To prepare the glaze, beat the egg white with a whisk or fork with a few drops of lemon juice and 130-150 g of powdered sugar. The consistency of the dough should be thick and viscous. Apply icing and decorate the top with colored icing, zest, nuts or candied fruit. The homemade Easter cake with raisins and candied fruit is ready, good luck!

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