The secret of the perfect Easter cake

Easter cake according to an old family recipe, proven over the years.

If you bake Easter cakes – like. If you think you can’t – we will convince you otherwise: if we did it, everyone can do it.

Ingredients (calculated for 5 pieces of 300 g each).

Pre-dough:

Flour – 150 g

Milk – 170 ml

Dry yeast – 1 g

Dough:

Flour – 500 g

Pre-dough – 320 g

Sugar – 120 g

Salt – ½ tsp.

Honey – 40 g

Dry yeast – 8 g

Eggs – 6 pcs

Vershkovyi Kyivskyi 72.5% Margarine – 250 g

Raisins, candied fruits, nuts – 150 g

Zest of 1 orange

Juice of 1 orange

Oil Style Sunflower oil / for greasing the mold

Process:

1. Soak the raisins in orange juice and leave overnight in the refrigerator.

2. For the pre-dough, combine the flour and yeast, mix thoroughly and add warm milk (not higher than 40°C). Cover with cling film, leave for 3-4 hours – the pre-dough should increase several times.

3. In a large bowl, thoroughly mix the pre-dough, cold eggs, sugar, honey. Add the sifted flour mixed with yeast and salt. And knead the dough for 10 minutes.

4. Gradually add cold margarine cubes, mixing thoroughly after each addition. The entire kneading process takes about 20-25 minutes.

5. Transfer the dough to a bowl, cover with cling film, and set aside in a warm place for 1.5-2 hours for the first rise.

6. Punch down the risen dough. Stir in the dried fruit (drain the juice from them beforehand) and orange zest. Transfer back to the bowl, cover with cling film, and refrigerate for 10-12 hours for the second rise.

7. Grease the molds with Oil Style sunflower oil and sprinkle with flour. Remove the dough from the refrigerator and spread it into the molds 1/3 of the way up. Leave for the third rise for 1.5-2 hours.

8. Bake the Easter cakes in an oven preheated to 170 °C for 40-50 minutes (until cooked). Check for doneness with a wooden skewer.

9. Let cool and cover with glaze.