Easter cake with candied melon and pineapple

Ingredients

• flour - 1 kg-1.2 kg (may need more)
• milk - 0.5 l
• fresh yeast - 60 g
• eggs - 5 pcs.
• sugar - 250 g
• butter - 300 g
• raisins - 150 g
• candied melon and pineapple - 150 g
• egg white - 1 pc.
• powdered sugar - 150 g
• lemon juice - 1 tsp
• topping for cakes

Cooking

Step 1

Dilute yeast in a small amount of warm milk, add two tablespoons of sugar and flour, leave for 10-20 minutes.

Step 2

Sift two cups of flour into a bowl, add the remaining milk and add diluted yeast. To stir thoroughly. Cover and put in a warm place for 30 minutes.

Step 3

Separate the whites from the yolks. Beat the yolks with sugar, and the whites with a pinch of salt until a stable foam.

Step 4

When the dough is suitable, add the yolks with sugar, melted butter.

Step 5

Then add a little whites, knead the dough thoroughly until bubbles appear. Add the rest of the flour and mix until the dough stops sticking to your hands. Cover the dough with a towel and leave for 1 hour.

Step 6

Sprinkle raisins and candied fruits with flour and after 1 hour add to the risen dough.

Step 7

Spread in forms only half. If the forms are paper, you do not need to lubricate. If the usual forms, then grease with oil and sprinkle with flour.

Step 8

When the dough has come up, almost flush with the edges of the form, put in the oven. Bake at 180 degrees until done. Approximately 1 hour. Readiness check with a wooden stick.

Step 9

Icing: grind one protein with powdered sugar, add lemon juice and beat. Grease the finished, cooled Easter cakes with icing and decorate as you wish.