The Easter cake should stay fresh for a long time. Often housewives bake buns in reserve for the entire holiday week.
There is one secret that will allow you to bake Easter cakes that will last a whole week and remain as fresh as possible.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told about one secret of Easter baking.
You will need:
- flour - 700 g;
- dry yeast - 8 g;
- eggs - 4 pcs.;
- milk - 250 ml;
- butter - 125 g;
- sour cream - 250 g;
- sugar - 225 g;
- vanilla sugar - 2 tsp;
- salt - ½ tsp;
- raisins - 150 gr.
How to cook
1. Mix together: eggs, milk, melted butter, sour cream, regular and vanilla sugar, salt.
2. Separately mix the flour and dry yeast, then mix the dry liquid mixture, then knead the dough.
3. Rinse the raisins, add to the dough and knead it until it becomes homogeneous.
4. Cover the dough and leave in a warm place for 2.5 hours, then stir and leave for another hour.
5. Place the dough into the moulds, filling them ⅓ full, let sit for 30 minutes and place in the oven preheated to 180 degrees Celsius.
The Easter cakes are baked for about 40 minutes, after which they are decorated with glaze.
Earlier we talked about what kind of water is best for boiling eggs .
Expert: Julia Arkhipova
