2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
To make a great Easter cake with raisins and icing, you will need one kilogram of flour, three hundred grams of butter, three hundred and fifty milliliters of milk, one hundred milliliters of oil, five eggs and one yolk, fifty grams of yeast, four hundred grams of sugar, four vanilla. one teaspoon of salt, one hundred and fifty grams of raisins.
For the glaze you need one egg white, two hundred grams of powdered sugar, one tablespoon of lemon juice.
Sift the flour twice. Allow the oil to soften at room temperature. Separate the yolks of the five eggs. Pour the yolks and whites into different bowls.
Add salt, sugar and vanilla to the yolks and beat until white. Pour fifty milliliters of warm milk into a bowl, add a tablespoon of sugar and stir. Crush the yeast in the milk and stir with a spoon.
Leave the mixture warm for half an hour. Sift again one hundred and fifty grams of flour and add the remaining milk. Stir. Pour the yeast mixture into it. Leave in the heat for an hour.
The mixture will increase, wrinkle and decrease. Then add the egg yolks with the sugar and stir. Beat the egg whites in the snow and add to the mixture with the yolks.
Add the sifted flour in portions and knead the dough. At the beginning of kneading it is quite liquid, so periodically grease the dough and your hands with oil.
While continuing to knead the dough, add the softened butter, cut into pieces. You need to knead the dough for a long time so that it does not stick to your hands.
The good dough is kneaded for an hour. Put it in a bowl, wrap it in a towel and leave it for three hours in the heat. Then press it in the middle with your fist to get the carbon dioxide out of it. Remove from the bowl and knead for two minutes. Then return it to the bowl and leave it warm for five hours.
Add the raisins and knead the dough to distribute evenly. Grease the baking dish with oil, sprinkle with flour the bottom and sides. It is even better if you put baking paper on the bottom.
Wrap the form with a towel and leave for an hour in the heat. Spread the yolk with a tablespoon of water on the yolk. Preheat the oven to one hundred and eighty grams. Bake the Easter cake for about an hour.
Do not open the oven to prevent the Easter cake from falling. If the top turns red too quickly, cover it with foil. Check the readiness of the dough with a toothpick.
Carefully remove the Easter cake from the baking tin, using a knife. The Easter cake cools best on a pillow. Put clean towels on a pillow and lay the Easter cake on one side. Every fifteen minutes, turn the Easter cake until it cools so that it does not become crooked. You can also leave the Easter cake to cool on a wire rack.
Beat one egg white until foamy, add half the powdered sugar and stir. Squeeze the juice of one lemon and add to the mixture. Gradually add the remaining powdered sugar until the glaze is thick. You may need to use more powdered sugar than indicated in the recipe.
Drizzle with icing kozunaka. On the glaze with raisins you can write "H. V." The finished Easter cake can be stored in a closed container for more than a week without becoming hard.
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