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Easter cake with raisins
Easter cake with raisins – the sweet aroma of home comfort
No spring holiday is complete without a real homemade Easter cake. Its golden crust, fluffy dough and sweet raisins fill the house with the aroma of joy. This is not just a pastry – it is a tradition passed down from generation to generation. Easter cake with raisins is tender, fragrant and airy, and every piece literally melts in your mouth.
Variations and ideas
The classic version can be varied by adding vanilla, lemon zest or a handful of nuts. For a richer flavour, add a little cream or sour cream. And if you want to make the Easter cake even more festive, decorate it with icing and sprinkles.
Secrets of fluffiness and taste
The main rule is warm ingredients and patience. Don't rush: the dough needs to rise twice to become truly soft and airy. It is better to soak the raisins in warm water or rum in advance — this will make them juicy and fragrant. And for a delicate dough structure, add a little butter and do not overdo it with the flour when kneading.
Culinary nuances
Use high-quality yeast — it determines whether the Easter cake will rise. Check readiness with a skewer, and to prevent the top from burning, cover the pan with foil for the last 10 minutes of baking.
Ingredients for the recipe
Ingredients
Molokija Milk 2.5% 870g
250 ml
Lvivski Drizhdzhi Dry Bakery Yeast 12g
7 g
Khutorok White Crystalline Sugar 800g
150 g
Krashche Wheat Flour High Grade 1.8kg
500 g
Galychyna Extra Sweet Cream Butter 82.5% 180g
100 g
Vid Dobroyi Kurky Formula Zdorovya Сhicken Eggs С0 10pcs
3 pcs
Pripravka Himalayan Pink Salt 200g
½ tsp
Mriya Vanilla Sugar 10g
10 g
Almond Light Raisins 150g
120 g
Lemon
zest – 1 tsp
Oleina Presova Refined Sunflower Oil 500ml
1 tbsp
Chicken Egg С1 1pc
for greasing – 1 pcs
Preparation steps
01
Prepare the dough. In a bowl, combine warm milk, 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
Prepare the dough. In a separate bowl, beat the eggs with sugar and vanilla sugar. Pour in the melted butter, add salt, lemon zest and the starter. Gradually add the flour and knead into a soft, elastic dough.
03
Add the raisins. Soak the raisins in warm water for 10 minutes, dry and stir into the dough.
04
First rising. Cover the bowl with a towel and leave in a warm place for 1–1.5 hours until the dough doubles in volume.
05
Shaping the Easter cake. Place the dough in a greased baking tin, filling it ⅔ full. Leave for another 30–40 minutes to allow the dough to rise again.
06
Baking. Brush the top with beaten egg. Bake at 180°C for about 35–40 minutes, until the top is golden brown. If the crust darkens too quickly, cover with foil.
07
Cooling and decorating. Cool the Easter cake on a wire rack. If desired, decorate with egg white icing and coloured sprinkles.
08
Tip To prevent the raisins from sinking to the bottom, roll them in a small amount of flour before adding them to the dough. For a richer flavour, try soaking them in rum or orange juice instead of water.
Where to order ingredients
Select the required ingredients in one of the stores
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