Easter cake

Perfectly lush and ruddy Easter, with snow-white frosting. 


  • Flour – 400-600 g
  • Milk – 250 ml
  • Yeast 35 g
  • Sugar - 1 tbsp.
  • Vanilla sugar
  • Butter – 125 g
  • Eggs – 4 pcs
  • Salt
  • Raisins – 30 g
  • Candied fruits – 30 g

Preparation. Easter cake

Opara. Warm the milk to body temperature. Dissolve yeast in milk, add portions sifted flour and some sugar. Cover the dough with a towel and place in a warm, quiet place for 30 minutes.

Whisk the yolks with the sugar until dissolved. Whisk the whites with the salt until soft peaks. Candied fruit and raisins separte in boiling water for 10 minutes. Drain, dry with paper towel.

In rising the dough enter beaten egg yolks, vanilla sugar, salt mix. Then parts flour and proteins. At the end of kneading add the melted cooled butter. The mixed dough cover with a towel and leave to rest for 1 hour. Ebonite the dough to expel extra carbon dioxide. During the third kneading the dough, add in raisins and candied fruit.

Tip: in the dough for Easter – dried apricots, dates, walnuts, almonds.

Form for Easter coat with oil, cover with parchment paper and fill the dough 2/3 of the height. Put the batter rest for 30 minutes, cover with a towel.

Tip: to prevent the dough will be dry, next put a Cup of water for humidity.

To the bottom of the Easter bread, on the bottom tray of the oven put a container of water. Bake the cakes in a well-heated oven to 180 degrees 40 minutes. Ready to Easter opal, put her on her side in the form and swing. Pull out from the mold, remove the parchment. Cover hot cake with white frosting, colored make arbitrary figure.

Tip: Easter decorate with grated chocolate, dried fruit, nuts, candied fruit, marmalade colour.

Glaze. Whip the egg whites with powdered sugar, add lemon juice. Divide prepared white frosting into 4 parts. In each, add the juice of beetroot (red glaze), spinach juice (green glaze), turmeric (yellow frosting).