Easter cakes made with milk with raisins, dried apricots and candied fruits

Step-by-step preparation

Cooking time: 4 hr 50 mins

1. STEP 1

   

   Prepare all ingredients.

2. STEP 2

   

   Let's start baking Easter cakes with milk by preparing the dough. Dissolve yeast in a glass of milk heated to a temperature of 35-40 degrees, 2 tbsp. sugar and flour, approximately 5th of the total volume, that is, 150 grams of flour. Leave the dough to ferment for 40 - 50 minutes; during fermentation it should double in size.

3. STEP 3

   

   Beat eggs with sugar, salt and vanilla sugar until sugar is completely dissolved. Combine the egg mixture and dough and mix well again.

4. STEP 4

   

   Sift the flour twice. Add the sifted flour along with vanilla to the dough with the egg mixture and add softened butter in small portions. Knead a loose dough that slightly sticks to your hands.

5. STEP 5

   

   Let the dough rise and double in volume.

6. STEP 6

   

   Prepare the additives: pour boiling water over the raisins for 5 minutes, strain and dry. We wash and chop the dried apricots, chop the candied orange peel. Add raisins, dried apricots and candied fruits into the dough, knead well again.

7. STEP 7

   

   Grease baking pans (I use disposable paper pans) with vegetable or butter and fill the pans 1/3 full with dough. Leave in a warm place for about 1 hour until the dough has risen and occupied at least 2/3 of the volume of the mold. Place in an oven preheated to 170-180 degrees for 20-50 minutes, depending on the size of the mold.

8. STEP 8

   

   Prepare the glaze: pour instant gelatin with cold water and leave to swell.

9. STEP 9

   

   Add water to the powdered sugar, bring to a boil, remove from heat. Combine the powdered sugar with gelatin, add lemon juice and beat until white with a mixer. The resulting glaze does not crack, break, or crumble.

10. STEP 10

    

    Cover warm Easter cakes with glaze and decorate with Easter sprinkles.

11. STEP 11

    

    Happy Easter to you!