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.
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.
Mix the remaining flour with salt and turmeric.
When the dough rises, add the yolks, melted butter, olive oil, warm cream, sugar with zest to it, mix.
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.
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.
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.