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Easter cake lemon
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.
Ingredients
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