The main treat of the Easter table is the festive Easter cake and painted eggs. If there are no problems with painting and boiling eggs, then with buns everything is complicated.
Yeast dough itself is demanding on hands and skills, and then there is the desire to do it better sometimes goes against the result.
Here is a recipe for Easter cake that even a beginner can handle.
To prepare you will need:
- milk - 200 ml;
- sugar - 145 g;
- vanilla sugar - 20 g;
- yeast (osmo-resistant) - 30-35 g;
- raw yolk – 5 pcs.;
- salt - 1 g;
- flour - 450-500 g;
- butter - 100 gr;
- raisins, candied fruits, dried fruits;
- red (sweet) wine - 150-200 ml.
How to cook
Soak raisins and dried fruits in red wine. Mix warm milk (37 degrees) and 10 grams of sugar with 30-35 grams of yeast.
Then add 60-70 g of flour to get a mass similar to liquid sour cream. Put the dough in a warm place for 15-20 minutes.
Mix the yolks with 135 g of sugar and 20 g of vanilla sugar, add salt, pour the mixture into the dough.
Mix and sift the flour, kneading until smooth.
The finished dough should be left in a warm place for 30 minutes.
Then add melted butter, stir and leave the dough to rise for 1-1.5 hours in a warm place. Add dried fruits.
Then the dough is spread into molds and the buns are baked in an oven preheated to 180 degrees for 50 minutes.
