Classic Easter cake with raisins like grandma's

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to bake a classic Easter cake with raisins like grandma’s? Prepare ingredients for making Easter cake. Remove the eggs and butter from the refrigerator in advance; they should be at room temperature. Check the package for dry yeast so that it is suitable for kg of flour. I made half a portion.

2. STEP 2

   

   First, place the dough. To do this, take half of the total amount of flour and mix it with dry yeast. Heat the milk until warm. It should feel pleasantly warm to the touch, but not hot. Pour the milk into the flour while stirring constantly. The dough will be quite liquid; there is no need to knead it too much.

3. STEP 3

   

   Cover the bowl with the dough with a towel and put it in a warm place for half an hour. During this time, it should grow and double in size.

4. STEP 4

   

   Divide the eggs into whites and yolks. Beat the yolks with sugar and vanilla sugar until fluffy and light.

5. STEP 5

   

   Beat the whites until stiff peaks form. In order for the whites to beat well, the dishes must be clean. Be sure to wash the mixer attachments after using the yolks.

6. STEP 6

   

   Add the beaten yolks to the dough, stir. Add salt and softened butter. Mix it well with your hands.

7. STEP 7

   

   Add whipped whites. Using gentle movements from bottom to top, mix the mixture with the whites.

8. STEP 8

   

   Sift the remaining flour. Add flour gradually, in small portions, focusing on the desired consistency of the dough. Take into account the fact that you may need a little more or less flour, focus on the consistency of the dough.

9. STEP 9

   

   Knead the dough. I kneaded it with my hands, it quickly became homogeneous, but by no means thick. The dough for Easter cakes is not rolled out; it should be very soft. Cover the bowl with the dough with a towel and put it in a warm place for an hour.

10. STEP 10

    

    While the dough is rising, prepare the raisins. First, rinse it, and then pour boiling water for 15 minutes. Drain the water and place the raisins on a napkin to dry.

11. STEP 11

    

    Add a spoonful of flour to the dry raisins and mix well so that each raisin is coated in flour.

12. STEP 12

    

    The dough should double in size during proofing.

13. STEP 13

    

    Add raisins to the dough, knead it so that it is evenly distributed. Cover with a towel and leave for 10 minutes.

14. STEP 14

    

    Prepare the baking tins. Lubricate them with oil if necessary. Divide the dough into the molds, filling them one-third full, no more. The cakes will grow in size as they bake. Leave the dough to rest in the pans for another 10 minutes.

15. STEP 15

    

    Preheat the oven to 100°C. Place the pans with Easter cakes and keep them at this temperature for 10 minutes, then increase the heat to 180°C and bake the Easter cakes until ready, 45-50 minutes. Mine took 40 minutes to bake. Base the cooking time on the features of your oven. Do not open the oven while baking. Cool the finished cakes by covering with a towel.

Comments on the recipe

Faith

09.11.2023

4.5

Delicious, airy classic Easter cakes with raisins, just like grandma’s! I baked it for the first time and loved it!! I chose your site because everything is written simply and clearly. Thank you!!

Vika

09.11.2023

4.8

This is my first experience baking Easter cakes and they are so delicious! This is the perfect recipe! So delicious you'll lick your fingers! The goal was to please the family with delicious Easter cakes and to find a recipe that was not difficult, since I don’t have a lot of time and have a small child at home. And now the best recipe was found! Delicious, aromatic, airy, soft Easter cakes!! Happy Easter to you. Thank you for sharing the best!

Oksana N

09.11.2023

5

Thank you, it turned out great! Only a little more flour went away! It rose great!!!! A little crooked because I put 9 Easter cakes in one baking sheet

Anastasia Kuzminskaya

09.11.2023

4.9

Thank you very much for the recipe! The Easter cakes turned out tall, fragrant, beautiful, and easy to prepare even for me - and I was cooking them for the first time. The amount of dough was ideal for 5 molds, but since I’m not a big fan of raisins, I took a little less - 200 grams. True, when baking for 40 minutes, the top was unexpectedly heavily baked, which had to be masked with glaze, but even so everything was very good. Have a nice holiday everyone and thank you again :)

Polina Andreiwa

09.11.2023

4.7

Good afternoon And today I baked Easter cakes with yeast for the first time. This is amazing! So tasty and airy! I put in a little less sugar and accidentally splashed in extra milk, and even beat the whites with sugar instead of the yolks, but it still turned out great! Thank you so much for the recipe!!!!!! I wrote it down in my recipe book! Good luck!

Queen

09.11.2023

4.6

After reading the title*... LIKE GRANDMOTHER* I immediately wanted to try baking!!! Grandma always had the most delicious. And I didn’t regret it. The result was great. I made half a batch (and in vain!!!) Except vanilla. I added cardamom and saffron. (Well, I really like them.) It turned out to be two large Easter cakes (one was eaten while still hot, very, very tasty. Katyusha. Thank you so much for the excellent recipe, which I have already copied into the cookbook!!! THANK YOU!!!!

Anna

09.11.2023

4.9

Baked Easter cakes for the first time! I think the Easter classic Easter cake recipe is just perfect! Everything worked out!!! Thank you so much♥️♥️♥️ Happy Easter🕊️