Easter cake with nuts, raisins and candied fruit

Ingredients

• milk - 110 ml
• eggs - 4 pcs.
• yeast - 11 g
• flour - about 0.5 kg
• sugar - 150-200 g
• butter - 100 g
• candied fruit - a handful
• hazelnuts, almonds - 2 handfuls each
• protein 1 pc.
• powdered sugar - 200 g
• raisin

Cooking

Step 1

Mix well warm milk, 100 g flour, yeast and 1 tsp. Sahara. Leave in a warm place for 40-50 minutes. for the approach. Melt the butter and cool, remove the eggs from the refrigerator in advance. To the dough, add the eggs mashed with sugar, sl. oil and mix well. Add salt and the remaining flour, knead the dough with your hands. Cover with a towel and put in a warm place. When the dough comes up, knead it again, cover and remove.

Step 2

Peel and dry or roast the nuts, Grind almost into flour, but so that small pieces come across. Pour raisins with boiling water for 5-10 minutes, drain the water, dry on a paper towel. Mix nuts, raisins and candied fruits.

Step 3

Knead the risen dough again, add a mixture of nuts, raisins and candied fruits, knead well with your hands so that the added mixture disperses well in the dough. Arrange on greased forms (on 1/2 part of the form), cover and put in heat to fit. Bake in an oven preheated to 180 degrees. After 5 minutes after being ready, carefully remove the cakes from the molds (otherwise it will be difficult later).

Step 4

Glaze: beat the cooled protein until a strong foam, add powdered sugar in portions and continue to beat until soft peaks (or even until stable). Spread icing on top of cakes and sprinkle with confectionery sprinkles.