2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Easter cake - this beloved tradition of Easter and a favorite delicacy for the rest of the year. Contrary to the belief that its preparation is time consuming and time consuming, here you will find several recipes for quick, fluffy and easy Easter cake.
Fluffy Easter cake
Necessary products: 1 kg of flour, 500 ml of lukewarm milk, 100 g of sugar, 2 sachets of dry yeast, 150 g of butter at room temperature, 1 tsp. salt, 3 eggs, peel of 2 lemons, 2 tsp vanilla, 2 egg yolks with a little milk to spread, 4-5 tbsp. crystal sugar for sprinkling.
Method of preparation: Knead a soft dough from the indicated products and leave it to rise for about an hour. It is divided into 8 equal parts, which are made into balls. Allow to rest for 15 minutes, then pull on long wicks. Knit 4 in a braid. They can be twisted in pairs, then twisted in a circle.
The resulting Easter cakes are placed in an oiled pan. It can be covered with baking paper. The Easter cakes are left to rise until they double in volume. Spread a mixture of beaten egg and milk on top. Sprinkle with crystal sugar on top.
The Easter cakes are baked in a preheated oven at 180 C for about 45 minutes. They are ready when they blush. When knocking from below, they should make a hollow sound.
The finished Easter cakes are removed and allowed to cool without covering the top. Stored in a paper bag.
Delicious Easter cake
Ingredients: 500 g flour, 150 g powdered sugar, 20 g fresh yeast or 2 and 1/4 tsp dry yeast, 125 g (1/2 tsp) melted butter, 125 ml tsp.) fresh milk, 3 eggs, grated lemon peel, 1 tsp. salt, 1-2 tbsp. raisins, a handful of almonds, grated lemon peel, 1 egg to spread
Preparation: Dissolve the yeast with 2 tbsp. warm milk, 1 tsp. sugar and 2 tbsp. flour. Mix the products well and set aside for 10 minutes.
Sift the flour into a bowl 2 times. A well is formed in it, in which the yeast is poured with the eggs, beaten well with the rest of the milk and sugar. To the result add salt and grated lemon peel. The dough begins to knead, during which time the hands are dipped in melted butter so that it does not stick.
The finished dough should have absorbed all the fat, should be soft, smooth and begin to bubble. It is stored in a warm place to rise and double its volume.
The risen dough is taken out and kneaded with oiled hands on an oiled surface. Raisins previously rolled in flour are added to it. Form into the desired shape, place in a deep pan greased with oil and leave to rise again.
When the Easter cake has doubled in volume, spread it with the beaten egg and prick the peeled almonds on top. Bake in a preheated 180 C oven for about 30-40 minutes, until a brown crust is obtained.
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