The simplest, most affordable and delicious recipe for Easter cakes. I have been using this recipe for many years and it has never failed me. Easter cakes always turn out excellent - lush, fragrant, the dough is just incredible - soft, airy, light. Try to cook Easter cakes according to this recipe, and you will never buy them in the store again.
Products:
all products must be warm
Sourdough:
20 grams of live yeast (dry is better not to use)
1 tsp sugar
180 ml. warm milk
100 gr. flour
Dough:
Flour - 400 grams
Egg - 2 pieces and 1 yolk
Butter - 80 grams (can be replaced with margarine or vegetable oil)
Sugar - 100 grams
Salt - 1 tsp
. Vanilla sugar - 1 tsp
. Raisins - a handful (optional)
Candied fruits - a handful (optional)
Orange peel - optional
This amount of dough I had enough for exactly two large Easter cakes, the size of the forms is 13 * 9 cm.
1 measuring teaspoon = 5 ml.
Bake at 180°C for 30-40 minutes. The baking time depends on the size of the Easter cakes.
For the glaze:
1 egg white (chilled)
100 grams of powdered sugar
1-2 teaspoons lemon juice
The glaze should be quite viscous, otherwise it will drain from the cake. If the glaze is not thick enough, add more powdered sugar.
It is necessary to apply the glaze on the cooled cake.
Useful tips:
1. To make Easter cakes as tasty as possible, moist and not burnt from the bottom - put a baking tray with water on the bottom of the oven.
2. If the cakes start to burn on top - cover them with parchment or foil.
3. It is better to use live yeast for cakes, they will harden faster on dry yeast.