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A simple Easter cake that always works
Dear gourmets, meet the simple Easter cake that always turns out perfectly! This delicate Ukrainian Easter miracle amazes with its soft crumb filled with the aromas of vanilla and lemon zest. How else can you convey the joy of the holiday if not with the aroma of freshly baked Easter cake?
Our Easter cake is not only delicious, but also beautiful to look at, with straight edges and an old-fashioned top. It is a unique gastronomic symbol of Easter traditions that is sure to decorate your table.
Variations
- You can add raisins or candied fruit
- Use cream instead of milk for extra tenderness
- Decorate with sugar icing or sprinkles
Secrets of tenderness and taste
- Knead the dough for a long time until it is elastic
- Let the dough rise well twice
- Use ingredients at room temperature
Tips on ingredients
- Be sure to check the yeast for freshness
- Sift the flour for airiness
- Use the freshest eggs
Small culinary nuances
- Do not overheat the milk — the yeast may die
- Bake at a low temperature for even baking
- Cover with foil if the top browns quickly
Ingredients for the recipe
Ingredients
Khutorok Premium Wheat Flour 1kg
500 g
Prostonashe Pasteurized Milk 2.5% 870g
250 ml
Dr.Oetker Instant Dry Yeast 7g
7 g
Khutorok White Crystalline Sugar 800g
100 g
Yasensvit Molodylni Chicken Eggs С0 10pcs
3 pcs
Bilo Sweet Cream Butter 82% 180g
80 g
Pripravka Himalayan Pink Salt 200g
1 tsp
Mriya Vanillin 2g
1 tsp
Kotanyi Lemon Peel 14g
1 tsp
Preparation steps
01
Preparing the starter — Dissolve the yeast in warm milk with 1 tablespoon of sugar and leave for 10 minutes. ⏱ 10 min. Indicator: foam appears on top.
02
Kneading the dough — Mix the flour, the remaining sugar and salt, add the starter, eggs, melted butter, vanilla and zest. ⏱ 15 min. Indicator: the dough is elastic and does not stick to your hands.
03
First rise — Cover the dough and leave in a warm place. ⏱ 90 min. Guideline: the dough has doubled in size.
04
Shaping — Knead the dough, divide into 2 parts, and shape into round balls. ⏱ 10 min. Guideline: the surface of the dough should be smooth.
05
Second rising — Place in moulds, cover and leave to rise. ⏱ 60 min. Guide: the dough has filled the moulds 2/3 full.
06
Baking — Brush with beaten egg and bake at 180°C. ⏱ 35 min. Guideline: golden colour and sound when tapped.
07
Tip Wrap the finished Easter cake in a towel and let it cool completely before cutting — this will help it keep its shape and prevent it from crumbling.
Where to order ingredients
Select the required ingredients in one of the stores
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