Easter cake with raisins recipe with photos step by step

Ingredients

	Milk — 300 ml.
	Butter — 150-200 gr.
	Flour — 1 kg
	Dry yeast — 7-10 grams
	Eggs — 5 pieces
	Sugar — 2 cups
	Vanilla sugar — 1 tbsp .spoon
	Raisins — 50 g (add more if you like)
	Salt — a pinch
	Egg white — 1 pc .
	Powdered sugar — 1 cup
	Additionally (optional)
	Meringue — different shapes and sizes
	Powder — optional, for decoration
	Rosemary — 3 sprigs for decoration

Very tasty, lush, tender, soft Easter cake made of yeast dough with the addition of raisins.

150-200 gr. Butter

1 kg Flour

7-10 grams dry yeast

5 pieces of eggs

2 cups Sugar

1 art .a spoonful of vanilla sugar

50 g (add more if you like) Raisin

a pinch of salt

1 PC. Egg white

1 cup powdered sugar

Additionally (optional)

different shapes and sizes of Meringue

optionally, for decoration Powder

3 sprigs to decorate Rosemary

How to cook Easter cake with raisins

Easter cake is perhaps the main dish on the holiday of bright Easter. I especially love the last stage, when baking needs to be decorated. Now it’s fashionable to decorate with bezeshki, so I have such a delicate, cute cake).

How to cook colored meringue at home — a recipe with a detailed description and all the secrets in cooking.

Step-by-step recipe

1.	Pour about 50 ml of warm milk into a bowl, add 1 tablespoon of sugar, yeast. Put in a warm place for 15-20 minutes.
2.	Pour the remaining milk into a large bowl, pour about 80-100 gr. of sifted flour.
3.	Pour the yeast that has come up into the resulting mixture. Mix thoroughly. Remove to a warm place for 40-60 minutes.
4.	After the specified time, melt the butter. Separate the whites from the yolks. Add salt, sugar, vanilla sugar, egg yolks, butter to the sourdough. Mix it up.
5.	Whisk the whites to a fluffy foam. Gently add to the resulting mixture. Pour out the remaining flour. Knead the dough with your hands.
6.	Put the dough in a warm place before lifting.
7.	As soon as the dough has risen, add the washed steamed raisins (you can adjust the amount of raisins yourself). Mix it up. Put it back in a warm place for lifting.
8.	Put parchment paper in the molds for cakes, grease with butter. Fill in 1/2, 1/3 of the form with the dough. Put in a preheated 180 degree oven for 30-50 minutes. The readiness of the dough can be checked with a wooden stick. If it is dry, then the cake is ready. Let cool.
9.	Prepare the glaze. Whisk the whites with powdered sugar to white peaks. Pour icing over the cakes.
10.	While the glaze is not frozen, decorate the pastries with confectionery sprinkles and meringue (you can buy ready-made, but it is more useful and easier to cook at home if you have a mixer). Bon Appetit! Happy Easter holiday!

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