20.05.2020
98
Recipe information
Cooking:
1 hour 20 min.
Complexity:
Middle
Calorie content:
2264.64
Carbohydrates:
5.42
Fats:
248.19
Squirrels:
2.99
Water:
52.56

Ingredients

Title Value
1. Flour 1 Kg
2. Dry yeast 2 art. l
3. Milk 1.5 Art.
4. Chicken egg 5 PC.
5. Sugar 1.5 Art.
6. Butter 300 Column
7. Raisins 0.5 Art.

Cooking

1. Stage

Dissolve the yeast in warm milk, add half the flour, put in a warm place until the dough is doubled.

1. Stage. Dissolve the yeast in warm milk, add half the flour, put in a warm place until the dough is doubled.

2. Stage

Add the yolks pounded with sugar, softened butter, salt, whipped whites and the remaining flour. Knead the dough and put in a warm place. When the volume doubles, add the washed raisins and put in special molds for Easter cakes, filling in 2/3 of the volume.

1. Stage. Add the yolks pounded with sugar, softened butter, salt, whipped whites and the remaining flour.  Knead the dough and put in a warm place. When the volume doubles, add the washed raisins and put in special molds for Easter cakes, filling in 2/3 of the volume.

3. Stage

Lay the bottom and sides of the cake pan with paper.

1. Stage. Lay the bottom and sides of the <strong>cake</strong> pan with paper.

4. Stage

Lubricate the top of the dough with milk and let the dough still rise.

5. Stage

Kuluch oven at a temperature of 180 g for about 35 minutes. Willingness to check with a wooden skewer. Then beat the protein with sugar and anoint the cake pan with the resulting mixture and sprinkle confetti.

1. Stage. <strong>Kuluch</strong> oven at a temperature of 180 g for about 35 minutes. Willingness to check with a wooden skewer. Then beat the protein with sugar and anoint the <strong>cake</strong> pan with the resulting mixture and sprinkle confetti.