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Homemade Easter cake
Homemade Easter cake – a fragrant miracle of spring
Homemade Easter cake is not just a baked good, but a true symbol of comfort and celebration. Its aroma of rich dough, vanilla and raisins takes us back to childhood, when the kitchen was filled with warmth and spring was in the air outside the window. Making Easter cake with your own hands means putting love, care and a little magic of the family hearth into it.
Variations for every taste
Classic Easter cake can be made with raisins, candied fruit, nuts or chocolate chips. Those who prefer a moister dough can add a spoonful of sour cream or cream, and those who prefer a delicate taste will enjoy the cheese version. You can also make mini Easter cakes in cupcake tins — convenient and beautiful.
Secrets of fluffiness and aroma
To make the Easter cake soft and airy, all ingredients should be at room temperature. The yeast needs to be activated in warm milk with sugar — then the dough will rise well. Don't rush: let it rise twice — this is what gives the pastry its porous, rich structure.
Small culinary nuances
Do not overdry the Easter cake in the oven: check its readiness with a wooden skewer. For shine, brush the top with beaten egg before baking. And to prevent the crust from cracking, cover the Easter cake with a towel immediately after removing it from the oven and let it ‘rest’.
Ingredients for the recipe
Ingredients
Prostonashe Pasteurized Milk 2.5% 870g
300 ml
Dr.Oetker Instant Dry Yeast 7g
7 g
Khutorok White Crystalline Sugar 800g
150 g
Khutorok Premium Wheat Flour 1kg
500 g
Molokia Sweet Cream Butter 82% 180g
100 g
Yasensvit Real Giants Chicken Eggs С0 10pcs
3 pcs
Pripravka Vanilla Sugar 10g
10 g
Pripravka Himalayan Pink Salt 200g
½ tsp
Bakalland Jumbo Raisins 100g
100 g
Winway Mix Cubes 100g
50 g
Yasensvit Real Giants Chicken Eggs С0 10pcs
for greasing – 1 pcs
Preparation steps
01
Prepare the dough. In a bowl, mix warm milk (50 ml), yeast and 1 tablespoon of sugar. Add 2 tablespoons of flour and stir. Cover with a towel and leave in a warm place for 15–20 minutes until foam appears.
02
Knead the dough. In a large bowl, beat the eggs with sugar and vanilla sugar. Add melted, but not hot, butter, the rest of the milk, salt and starter. Gradually add flour and knead a soft dough. It should be elastic but not sticky.
03
Add the fillings. Pour boiling water over the raisins for 10 minutes, dry and stir into the dough (add candied fruit or nuts if desired).
04
Let the dough rise. Cover the bowl with a towel and leave in a warm place for 1–1.5 hours until the dough doubles in size.
05
Shape the Easter cakes. Divide the dough into portions and place in the prepared tins, filling them to ⅔ of their volume. Leave for another 30–40 minutes to rise.
06
Bake. Brush the top of the Easter cakes with beaten egg and place in an oven preheated to 180°C. Bake for 35–40 minutes until golden brown.
07
Cool and decorate. Cool the Easter cakes on a wire rack, then decorate with icing and sprinkles as desired.
08
Tip To prevent the icing from crumbling, apply it only to a completely cooled Easter cake. For a natural aroma, add a little grated lemon zest to the dough — it will give it freshness and a slight sourness.
Where to order ingredients
Select the required ingredients in one of the stores
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