- milk - 1 liters
- yeast high-speed - 22 Grams (2 sachets)
- egg - 4 pieces
- sugar - 2 cups
- Butter - 200 Grams
- Vanillin - 1 gram
- flour - 1,8-2 Kilogram
- proteins - 2 Pieces (for glaze)
- powdered sugar - 200 Grams (for glaze)
So, the recipe for grandmother's Easter cakes: 1. In warm milk, dissolve the sugar, add melted, warm butter, well-mixed eggs, vanillin, half the flour and evenly distribute the yeast, mix these ingredients and gradually add the remaining flour until the dough becomes homogeneous and will not stick to the hands. The main thing is that the dough does not become steep and tight. We leave the dough in a warm place for about 1-1.5 hours. 2. Then again I mix and after 15-20 minutes. I divide into parts according to the size of the form (taking into account that in the oven the dough almost doubles), 5-7 minutes the dough stands in the form on the table covered with a towel. 3. Then put in a heavily heated oven and bake for 20-30 minutes, 10-15 minutes before cooking half the temperature. I check the readiness of the test with a wooden toothpick (if the dough is sticky on the toothpick when piercing the cake - the dough is not baked). Finished cakes gradually cool with a towel, cover with glaze and decorate! Glaze: mix the proteins with sugar powder to a strong foam. Believe me, Easter cake for this recipe will turn out amazing! ;)
Servings: 10-12