Easter cake in the oven with raisins

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   How to make Easter cake in the oven with raisins at home? Prepare the necessary ingredients for this. Take good quality butter with a fat content of 82.5%. Sift the flour through a sieve in advance to saturate it with oxygen. This will make the finished cake more fluffy. I always bake Easter cakes with live yeast. My sour cream is 15% fat.

2. STEP 2

   

   To prepare the dough, heat half the milk until warm (35-38) and dissolve the yeast in it. The milk should be just warm, but not scalding, otherwise the yeast in it will die.

3. STEP 3

   

   Then add 3 tablespoons of sugar and a glass of flour from the total amount. Mix everything and leave the dough for fermentation. When bubbles appear on the surface, it means the yeast has started working. You can continue making the dough.

4. STEP 4

   

   Melt the butter in a microwave oven or in a water bath and cool until warm. Pour melted butter into the dough, add eggs, yolks, vanillin and sour cream. Add the remaining warm milk and the remaining sugar. Mix.

5. STEP 5

   

   Gradually add sifted flour and knead the dough. For Easter cakes, rich yeast dough must be kneaded for a long time, so it is convenient to use kitchen appliances.

6. STEP 6

   

   Don't rush to add all the flour. After long kneading, the dough becomes denser and stretches well. Although it will stick to your hands a little, it will still begin to move away from the walls of the dish. Cover the dough with a towel and leave in a warm place to rise for 1-1.5 hours.

7. STEP 7

   

   During this time, steam the raisins. Pour boiling water over it and leave for 5-10 minutes. Then rinse it to remove dirt and drain it in a colander. Dry the raisins on a towel.

8. STEP 8

   

   The Easter cake dough rose for the first time.

9. STEP 9

   

   Stir raisins and orange zest into batter. Leave the dough to rise again. Turn on the oven to 180 degrees.

10. STEP 10

    

    After the dough has risen a second time, punch it down. If you have metal molds, then they need to be greased with vegetable oil. There is no need to grease paper cake pans. Grease your hands with vegetable oil and place the dough into molds half full. Let it sit on the table for 15-20 minutes. Then place the cakes in the oven, preheated to 180 degrees, for 20-30 minutes. The exact time depends on the features of your oven.

11. STEP 11

    

    You can check the readiness of the cakes with a toothpick. To do this, pierce the cake in the middle with a toothpick and immediately take it out: if it is dry, then the cake is ready. Remove the fragrant golden brown cakes from the oven and cool completely.

12. STEP 12

    

    For the glaze, beat the whites until light foam and gradually add powdered sugar. Mix everything.

13. STEP 13

    

    Add lemon juice. The thickness of the glaze can be adjusted with powdered sugar. Use the glaze immediately after making it as it dries quickly.

14. STEP 14

    

    Apply the prepared glaze to the cooled cakes and sprinkle with decorations.

15. STEP 15

    

    The top can be decorated as you wish. Enjoy your meal!

Comments on the recipe

Corason

25.12.2023

4.8

Amazing recipe! Thank you! In my experience, this is one of the best recipes for making Easter cakes! This year I experimented and prepared Easter cakes using several recipes. I liked your recipe and I decided to try baking Easter cake in the oven with raisins. I have never added whipped egg whites to cake dough, much less kneaded the dough with a mixer. I was intrigued by the recipe! I prepared the dough exactly according to the recipe, I just added a little more sugar, we love sweet cakes. I beat it with a mixer with a hook attachment, it turned out to be medium thick, not dense, but not liquid either. Placed into paper molds using spoons. I got 5 medium Easter cakes. I prepared a different glaze - with gelatin. This is a great recipe for Easter cakes. Kneading the dough is not difficult at all and does not take much time. You don’t need to knead with your hands, which is also cool. Butter cakes with raisins are incredibly aromatic and tasty. They do not crumble when cutting, there are no crumbs, the crumb is loose and porous. The cakes I got were very sweet and tender, soft and just melted in your mouth! Everyone loved the Easter cakes! For both adults and children! A worthy recipe! I recommend!

K0sm0n@t

25.12.2023

5

I didn’t change anything since I was baking Easter cakes for the first time. The dough is super airy and tasty, my daughter and wife appreciated this Easter cake in the oven with raisins)))

alena•♫

25.12.2023

4.8

Easter cake in the oven with raisins turned out juicy, rich, very tasty! With him the holiday turned out to be especially cozy and bright! Thanks a lot!

Svetlana

25.12.2023

4.8

A very good recipe for Easter cake made with live yeast. Only I didn’t divide the eggs into whites and yolks, but beat them all together, I got 5 medium-sized Easter cakes, very tasty! Thanks for the recipe! The glaze was prepared according to a different recipe.

Viktoryia

25.12.2023

4.5

I have been looking for a long time for a recipe for Easter cake made with live yeast, as they say, “the taste of childhood,” and I found it!!! Thank you very much for the recipe. I wouldn’t add or take anything away from it!!! Super. Fragrant, light, airy, tender. With the taste of “children's Easter”. I’m 40, but I remember those Easter cakes that my grandmother made when I was about 10 years old, they are so similar❤️❤️❤️

Irina Besedina

25.12.2023

4.8

Good recipe, the dough is rich, but also light, just the way I like it. Easter cakes in the oven with raisins turned out great!

alex-bzk

25.12.2023

4.8

Thank you for the excellent recipe for Easter cake in the oven with raisins. This was my first time baking Kulich and the result did not disappoint. The cake is moderately sweet and airy. The crumb is moderately moist, does not stick to the knife, but does not crumble either. Something didn’t work out with the glaze; the whites didn’t want to whip into a thick foam. Maybe the eggs were too fresh, the day they were taken from the chicken coop. With a little stale everything was fine