Easter cake dry yeast.

Prepare this recipe Easter cake dry yeast – it will air, lush and very tasty!


700 g wheat flour

500ml milk

Sugar 300 g

200 g of sugar powder and butter

150 grams of raisins and candied fruit

6 eggs

1 lemon

1 tablespoon dry yeast

1 pinch of cardamom and vanilla

Cooking method:

Heat the milk to room temperature, add yeast and dissolve them, mix thoroughly.

Half of the sifted flour add the yeast to the milk and mix thoroughly, cover the pan and leave to brew in the heat – for half an hour, it should be doubled.

Separate the egg whites from the yolks, rub the yolks with 300g of sugar, pour a mixture of cardamom and vanilla, add melted butter unheated, then the yolk mixture is put into the brew and a good mix, gradually adding the remaining flour.

Knead the dough left in the heat for an hour to rise.

Raisins rinse, pour boiling water on 2min, dry, mix with candied fruit and roll in flour – then he does not settle in the cake on the bottom, add the additives to the dough, stir, leave for another hour.

Lubricate the melted butter to form cake, powder with flour the bottom, put the dough, form filling only one third, cover with a towel and leave on 30 minutes, then coat the cake top with beaten egg.

Put the cake in preheated 180 degree oven and bake for about an hour, checking the readiness of a wooden stick – the dough should not adhere to it when piercing.

During the first half hour of baking in the oven door does not open, then – opened with caution, not clapping – otherwise the dough can settle.

Ready to leave the cake after baking in the oven, then cover with glaze and garnish to taste.

Good luck cooking!

You can leave a response, or trackback from your own site.

Leave a Reply