Walnuts, Easter cakes

Easter cake with hazelnuts

Name: Easter cake with hazelnuts
Total time: 40 min
Ingredients: 700 g of flour; 40 gr fresh yeast; 250 g of milk; 150 g of sugar; 1/2 teaspoon salt; 4 eggs; 200 gr butter; 100-200 gr raisins; 100-200 g of hazelnuts; vanillin; 1 egg; 100 gr powdered sugar; 1 tsp lemon juice

January 30,2023

Ingredients

700 g of flour
40 gr fresh yeast
250 g of milk
150 g of sugar
1/2 teaspoon salt
4 eggs
200 gr butter
100-200 gr raisins
100-200 g of hazelnuts
vanillin
1 egg
100 gr powdered sugar
1 tsp lemon juice

Cooking

Step 1

Sift flour. Milk, butter, eggs should be at room temperature. Rinse and dry raisins and nuts.

Step 2

From 1/2 cup flour, milk, 1 teaspoon sugar and yeast, knead the dough. The mass should be as thick as sour cream. Leave for 50 minutes to rise.

Step 3

Add the remaining milk, vanillin, beaten eggs with sugar and soft butter to the risen dough. Knead the dough well until smooth, adding flour. Cover with a towel and leave for 1 hour. After an hour, knead the risen dough.

Step 4

Leave again for 1 hour, covered with a towel.

Step 5

Punch down, add raisins and nuts. Divide the dough into pieces and arrange on paper forms. Place the molds with the dough in a warm place for proofing.

Step 6

Bake for 30-40 minutes at 180 degrees.

Step 7

Protein glaze: Separate the protein from the yolk. Place the protein of 1 egg in a bowl, add 100 g of powdered sugar and 1 tsp. lemon juice. Beat with a mixer until white. Spread frosting on the cake with a spatula.