Small Easter cakes for Easter

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Prepare all the necessary ingredients according to the list. In order for the Easter cake dough to turn out well, the milk, butter and eggs must be at room temperature. Remove them in advance (1-1.5 hours) from the refrigerator. Take premium flour, egg C1 or C0.

2. STEP 2

   

   Pour hot water over the raisins and rinse to remove the fat that is used to coat dried fruits to give them a marketable appearance. Do not use boiling water as the raisins may cook. Dry it by placing it on a paper towel or cloth napkin.

3. STEP 3

   

   Cut the butter into small pieces and melt it. This can be done in the microwave or over low heat in a saucepan. Leave to cool for a few minutes.

4. STEP 4

   

   Before using yeast, read the instructions for it. There are different types of yeast - some need to be activated by first dissolving in warm water or milk, and some can be immediately added to flour. Those that need to be activated are suitable for us. Add sugar and yeast to warm milk (37-40°C). Stir and leave for 10 minutes. If a fluffy cap appears on the surface, it means the yeast has activated and you can continue cooking.

5. STEP 5

   

   Beat the egg with salt. There is no need to whip until foam forms.

6. STEP 6

   

   Now mix all the liquid ingredients. The butter should cool to the temperature of the yeast diluted in milk. If it is too hot, the yeast will die, the dough will not rise and the taste of the finished cakes will deteriorate. Proceed to kneading the dough.

7. STEP 7

   

   Take a deep bowl in which it will be convenient to mix dry and liquid ingredients. Sift the flour to remove small debris and oxygenate the dough. Place half of the flour into a bowl. Make a well in the middle of the flour and pour in the liquid portion of the dough. Add the rest of the flour in small portions to obtain the dough of the desired consistency. When it is difficult to knead with a spoon, start doing it with your hands. The dough should become soft, but not stick to your hands.

8. STEP 8

   

   Turn on the oven to preheat at 190 degrees. Add a teaspoon of flour to the raisins and stir. This will help the raisins spread evenly throughout the dough. Adding raisins to the dough a little at a time, continue kneading until the raisins are evenly distributed.

9. STEP 9

   

   Cover the bowl with the dough with a towel or napkin and send it to rise in a calm, warm place for 40-50 minutes. When the dough has increased in volume, knead it with your hands. And start forming the cakes.

10. STEP 10

    

    Take any small molds. Muffin and cupcake molds are perfect - paper, metal, silicone. Lubricate metal ones with oil. Place the dough into the molds, filling them 3/4 full. From the given amount of ingredients I got 14 small Easter cakes. Leave the cakes in the mold for 10 minutes.

Comments on the recipe

Natalia M

28.12.2023

4.5

Small Easter cakes for Easter were a revelation for me. I always made big ones before. And these babies are the size of cupcakes, so everyone can take a cake. It's comfortable. I kneaded the dough as indicated in the recipe description. The yeast rose well, and thanks to it the dough became fluffy and airy. I used about 100 g less flour. I chopped candied fruits (instead of raisins) into smaller pieces. She kneaded the dough into a flat cake, put candied fruits in the middle and kneaded it. And so on until the candied fruits ran out. The dough took 1.5 hours to rise. I baked cakes in a silicone muffin pan. I did not grease the molds with oil. I got 16 pieces. They turned out to be nice golden brown cakes that went perfectly in the oven. I baked them for 25 minutes at 180°. They are soft and airy and very tasty!