Easter cake (old recipe)

Easter cake (old recipe)

Category: Easter

Ingredients
Flour of the highest grade	1 kg.
Milk	1.5 cups
Eggs	6 pcs.
Butter	300 gr.
Sugar	1.5-2 tbsp.
Live bracketed yeast	40 gr.
Salt	3/4 tsp
Raisins	150 gr.
Candied fruit	50 gr.
Almond	50 gr.
Vanilla sugar or vanillin	5 gr.
Dried apricots, saffron	optional

Cooking method

• Easter cakes are baked from pure flour without any admixtures. Sift flour 3 times. Dissolve the yeast in warm milk with added sugar, salt, two tablespoons of flour, dissolve well. Put in a warm place. This is our brew. Separately, take a glass of 250 gr, add 2 teaspoons of saffron, vanillin and warm milk to it, dilute and leave to infuse. In a separate pot, grind sugar, butter, yolks, you can use a mixer, pour in infused saffron with vanilla or vanilla sugar, pour in warm milk, add flour and mix thoroughly. Mixed up. Beat the whites in another bowl with the addition of salt at the tip of a knife and mix them with the previous consistency. And only in the last turn we pour in the dough. And mix thoroughly. We put on a proofer, this is our first dough. We are waiting for it to rise. The first dough is liquid. When it has risen, add flour little by little and knead gradually clockwise, otherwise the dough will not rise despite the yeast. We put it back on the proofer. And add the third dough with raisins, candied fruits, almonds (dried apricots if desired) and knead with the addition of sunflower oil, but a little. Knotted. Now the main thing is that the dough melts in the mouth densely and lasts for a long time, it is necessary to beat it off from a height of human growth about 40 to 60 times. When beaten off, the dough should come out of hand. It is elastic and delicate. Give it a rest and arrange it into shapes. In the form, the dough should occupy 2/3 of the form. Oven at 180 degrees until tender.
  
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Very nice ! Elegant Easter cakes!