Easter cake lemon

Ingredients

• flour - 500 g
• water - 150 ml
• dry yeast - 10 g (1 sachet)
• sugar - 150 g plus 1 tbsp. l.
• yolks - 5 pcs.
• cream 20% - 200 ml
• lemon - 3 pcs. (you will need zest plus a little juice for glaze)
• light raisins - 100 g
• butter - 50 g
• turmeric - 0.5 tsp. l.
• sol - 0.5 h. l.
• powdered sugar - about 200 g (for glaze)
• 1 protein - for glaze
• sprinkles - optional

Cooking

Step 1

Prepare a dough: mix 100 g of flour with 1 tbsp. l. sugar, yeast, add 150 ml of water, mix until smooth, cover, put in a warm place (conveniently in the oven) for 1.5 hours.

Step 2

Melt butter. Remove the zest from the lemons, add it to the sugar and carefully grind the zest with sugar with your hands until the sugar is moistened.

Step 3

Mix the remaining flour with salt and turmeric.

Step 4

When the dough rises, add the yolks, melted butter, olive oil, warm cream, sugar with zest to it, mix.

Step 5

Pour flour, carefully (using a mixer) knead the dough (5-7 minutes). Add raisins, knead again. Cover and leave to rise for 1.5 hours. Then knead again and leave to rise again. Repeat again. The dough should rise 3 times in total.

Step 6

Then put the dough into molds, fill in half, no more. Leave for 30 minutes to rise again. Bake at 190 degrees for 40-50 minutes. When baking, put a container filled with water on the bottom of the oven, and cover the cakes themselves with 2-3 layers of parchment.

Step 7

When the Easter cakes are baked and cooled, cover with icing (icing sugar plus protein and a little lemon juice). Decorate with colorful sprinkles as desired.