Easter cake with dry yeast in the oven

Step-by-step preparation

Cooking time: 3 hr 30 mins

1. STEP 1

   

   How to make Easter cake with dry yeast and milk in the oven? Measure out the required ingredients for the dough. Melt the butter first. Warm the milk slightly. All other ingredients should be at room temperature so that the dough rises well.

2. STEP 2

   

   Be sure to sift the flour so that it is enriched with oxygen. Thanks to this, the dough will rise easier, and the finished baked goods will turn out fluffy.

3. STEP 3

   

   Rinse the raisins thoroughly and steam. How to steam raisins correctly? Pour hot water over the well-washed raisins and leave for 10-15 minutes. During this time it will become soft.

4. STEP 4

   

   Prepare the necessary ingredients for the dough. In a bowl, combine sugar, yeast and warm milk.

5. STEP 5

   

   Add flour. Mix everything with a whisk until smooth.

6. STEP 6

   

   Leave the dough in a warm place for 15-20 minutes until a fluffy foam forms. If the foam does not appear, this means that the yeast is not working and will have to be replaced.

7. STEP 7

   

   In a small bowl, beat eggs with salt until smooth.

8. STEP 8

   

   Add the egg mass, sugar and vanilla sugar to the dough, mix.

9. STEP 9

   

   Pour in the melted, not hot butter and mix everything again.

10. STEP 10

    

    Add most of the sifted flour. You can pour through a sieve, thereby sifting the flour twice. First add about ¾ of the flour. Mix the dough with a spoon.

11. STEP 11

    

    Add the rest of the flour in small portions. Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.

12. STEP 12

    

    The dough turns out soft and sticky. Cover the bowl with the dough with a towel and leave in a warm place to rise for about 1 hour.

13. STEP 13

    

    Drain the water from the steamed raisins and dry the raisins. Mix the raisins with a small amount of flour so that when added to the dough, they are evenly distributed throughout its entire volume.

14. STEP 14

    

    After an hour, the dough will increase 2-2.5 times.

15. STEP 15

    

    Punch down the dough, add candied fruits, raisins and mix gently.

16. STEP 16

    

    To bake Easter cakes, you can use any mold: metal, silicone or paper. Divide the dough into parts and place in molds, filling them 1/3-1/2 full. I filled 1/3 of the mold with dough, but I could have filled up to half. I have 2 molds with a diameter of 12.5 cm and one with a diameter of 9 cm.

17. STEP 17

    

    Cover the molds with cling film or a light towel and leave in a warm place. The dough should double in volume. Turn on the oven to 180 degrees.

18. STEP 18

    

    Bake the cakes in an oven preheated to 180 C for 20 minutes. When the top of the cakes are golden brown, cover them with foil and bake at 160 C for about 20 minutes until done. Check readiness with a wooden skewer. It should come out dry from the middle of the cake. Cooking time and baking mode may differ from those indicated. Be sure to take into account the operating features of your oven. Remove the finished cakes, cool and remove from the molds.

19. STEP 19

    

    To decorate the top of the baked goods, prepare glaze.

20. STEP 20

    

    Pour gelatin over 2 tbsp. l. spoons of water at room temperature and leave until swelling.

21. STEP 21

    

    In a small saucepan, combine the remaining 2 tbsp. l. water and powdered sugar, mix. Stirring constantly, bring the syrup to a boil. As soon as the first bubbles appear, remove the syrup from the stove.

22. STEP 22

    

    Place the swollen gelatin in the pan, stir well until it is completely dissolved. Immediately beat the resulting mixture at high speed with a mixer. The mass will turn white, become viscous and glossy.

23. STEP 23

    

    Cover the cakes with glaze before it hardens. Wait a bit for the glaze to stabilize. Gelatin glaze does not smear or crumble when cutting baked goods. This amount of glaze was just enough for the baked cakes.

24. STEP 24

    

    The top of the Easter cakes can be decorated with confectionery sprinkles and sweet figures. They need to be sprinkled on immediately after applying the glaze so that they stick. Happy holidays and bon appetit!

Comments on the recipe

Natalia M

05.12.2023

4.9

Happy Easter to everyone! In our family, it is customary to bake Easter cakes according to the same recipe. They turn out super rich due to the heavy “rich” dough. But this year I wanted something lighter. A recipe for Easter cake made with dry yeast in the oven appeared on the feed. I doubled the amount of ingredients. The result was 4 Easter cakes weighing 400 g of raw dough and 1 cake weighing 300 g of raw dough. I filled out the forms halfway. After proofing, the dough reached the edge of the molds, and after baking it rose a little more. What I mean is that the dough for this recipe rises just fine! I mixed it in a large saucepan so that there was room for it to grow. And it has grown several times! After rising, I kneaded the dough well so that the cakes did not smell of yeast. The dough is very nice, really rich! As for the composition: I ran out of milk, so I diluted 10% cream in half with water. I took homemade fresh eggs. Good quality butter and flour. After all, it is customary to bake Easter cakes from the best ingredients). I didn’t take raisins, only candied fruits. I also added lemon zest from one lemon. My cakes were baked for literally 30 minutes at 180°, without covering them with foil. I made the glaze according to the recipe. Immediately after whitening, I dipped the cakes into the icing, and my daughter decorated them with sprinkles. Everything was done quickly, because the gelatin glaze hardens quickly. My daughter ate the remaining drops and said that it looked like marshmallows). This icing really doesn't crumble, it's smooth, not cloying and very tasty. The Easter cake dough itself is also very tasty and aromatic! The crumb is airy, fluffy, very light! This is a very successful Easter cake recipe, I liked it, I will bake these Easter cakes many more times and recommend it to everyone. Thanks to the author!

svetok82

05.12.2023

5

Thank you very much for this recipe for Easter cake with dry yeast and milk, very tasty, it was the first time I baked Easter cakes and was looking for a recipe, I settled on this one and now I won’t even try other recipes. Because it’s simple and sooooo delicious.

Julia

05.12.2023

5

Easter cake made with dry yeast turned out fluffy, soft and very tasty! And with glaze it’s also very beautiful! Thank you very much for the great recipe!

Natalia

05.12.2023

4.9

Thank you very much for the extraordinary recipe for Easter cake with dry yeast. I baked Easter cakes for the first time and were immediately successful 👍the aroma was extraordinary, the cake was fluffy, nothing burned, I did everything as in your recipe, followed every step. The only thing I added was candied fruits. I thank you from the bottom of my heart and Happy Easter to you!!!