A classic recipe for a delicious Easter cake

In this article, we have gathered valuable tips to make you the perfect Easter cake for the first time! Read the best Easter cake recipes with simple ingredients and detailed cooking steps and surprise your family with incredibly delicious pastries.

Ingredients

• For opari:
• 0.5 liters of skim milk 3.2%;
• 50 g of "live" compressed yeast;
• 1 st. l. sugar sand;
• 100 g of wheat flour;
• For the dough:
• 4 large eggs;
• 2 additional egg yolks;
• 1 kg of wheat flour;
• two pinches of salt;
• 200 g 82% verse. oils;
• 300 g of granulated sugar;
• 2 sts vanilla sugar;
• 50 g of dried raisins;
• 50 g of multicolored candied fruits;
• grated zest of one lemon (lime, orange).

Directions

1. The first thing to do - opara. Preheat the milk to 35 ° C (very warm but not hot). Crush the yeast with your hands and add to the milk, stirring with a spoon until completely dissolved. Pour 1 tbsp. l. sugar and 100 g of sifted flour, mix well. Leave the mask for half an hour in the heat. Bubbles will appear on top of the workpiece, it will begin to grow in volume.
2. When the mixture increases in size by 2-3 times, add the second part of the flour. Mix eggs, yolks, sugar, and salt. Carefully add the egg mixture to the prepared mash. Again, leave the dough to infuse - for at least 1 hour.
3. Prepare butter - we need soft butter. It is best to thaw it at room temperature. As a last resort, it can be melted in a water bath. Stir the oil into the test piece. If you see oil splashes in the mixture - do not worry, the oil may not dissolve completely immediately, it's not scary.
4. Add swollen raisins, vanilla sand, washed and dried candied fruit, and grated citrus peel.
5. Knead the dough with your hands until it becomes soft, viscous, and sticky.
6. Smear a large deep container, where the ready-made dough for Easter cake will fit, with a paper towel soaked in oil. Transfer the dough to a bowl and cover with a thin towel to keep it from weathering. Now it's about heat - under its influence in an hour, the mass should grow about 2 times.
7. When the workpiece rises, remember it again. Dip your palms in the oil so that the dough does not stick to them. Separate the ball from the mass, twist it slightly in your palms, and place it on the bottom of the form. Put the workpiece to stand for 40 minutes in the heat.
8. Preheat the oven to 170 degrees. Put the blanks to bake. Baking time - about 30-50 minutes, the duration depends on the diameter of the forms used. Check if the Easter cake is ready by inserting a wooden skewer into it.
9. After complete cooling, decorate the tops of the strips with sweet icing and confectionery figured topping.