Ingredients
Servings: - 5 +
450 gr Flour wheat
180 gr Milk cow's
100 gr Butter
120 gr Sugar
45 gr Raisin
0.5 tsp. Sugar vanilla
15 gr Yeast Raw
1 pinch Salt
Powdered sugar Or any other decor to your liking
Description
Delicious Easter cake classic will not only decorate your holiday table, but will also be a wonderful addition to tea or milk. Knead yeast dough using milk, and then bake airy and fragrant Easter cakes. Add any dried fruits to make baking more interesting and tastier. You can decorate the finished classic homemade cake in different ways. It all depends on your imagination and the time you have left. I would like to note that lately buying Easter cakes in a store has not been a problem. But still, homemade baked goods are much tastier. Even if you bake a classic Easter cake for the first time, you will succeed. After all, our recipe is not at all complicated. By following some rules, you can prepare wonderful Easter cakes for Easter!
Step by step recipe 
Let’s start the “classic Easter cake” recipe by preparing the yeast. Add fresh (raw) yeast to warm, slightly warmed milk and stir.
In a separate container, prepare the butter portion of the dough. To do this, beat the eggs with a whisk and add regular and vanilla sugar. Stir the entire mixture with a whisk until the sugar crystals melt.
Then pour the melted and cooled butter into the egg mixture, stir everything, now the sugar will definitely dissolve.
Pour the butter mixture into the milk-yeast mixture and stir the dough with a spoon.
Then begin to gradually add sifted wheat flour, combining it with the liquid part of the dough.
Do not forget to add well-washed and dried raisins in the middle of the kneading.
Add all the remaining flour and knead a soft, elastic dough that slightly sticks to your hands. Leave it under the towel for 1 hour until it rises and at least doubles in volume.
Time has passed and the dough has risen, it’s time to bake the cakes. Lightly grease your hands with vegetable oil and knead the dough, this will make it easier to work with.
Divide the dough into medium balls and fill all the cake tins with them. Fill the molds halfway so that the cakes have room to grow while baking. Let the dough sit in the molds for 15-20 minutes until it rises slightly.
Any shapes that you have and that you are used to working with are suitable for baking Easter cakes. These can be tin cans, silicone or paper forms. Preheat the oven in advance, bake the cakes at 170-180°C for 40 minutes. They will become fluffy and rosy, just perfect. Remove the finished products from the oven and let them cool.
Our classic Easter cake is ready step by step! Remove from the molds and serve, decorated with any glaze, decoration, or simply sprinkle with powdered sugar, which will also be very tasty and beautiful.
Enjoy your meal!
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