Easter cake with baked milk

Description

Preparation for the holiday for many people is no less valuable and joyful than the celebration itself. Easter is just such a case. This is a wonderful opportunity to embody all your bright and kind thoughts in classic dishes. And even better, if you cook treats with the whole family, then surely no one will escape the bright feeling of the holiday. Give out tasks: one paints the eggs, the other rubs the icing, the third beats the eggs for Easter cake or sorts out the raisins - so everyone will be involved and cheerful, and all the dishes will seem a hundred times tastier. And so, let's focus on the cake. I like to use fresh pressed yeast in baking. In my opinion, with them baking is easier, more airy and tender. In this recipe, I also use baked milk, which will give the cake an extra flavor, but it is quite possible to use regular milk. Of the candied fruits in my Easter bread, in addition to raisins, there will be cherries, cranberries and dried apricots, but this is all according to desire and taste, as well as spices, which in cooking are called "spirits" for baking.

Cooking

Step 1

We wash the raisins, cut the candied fruit and pour cognac (rum) all together.

Step 2

We heat the baked milk to approximately 40 degrees (in no case do not overheat, otherwise the yeast will die) and pour the yeast pounded with sugar and flour into it, mix and leave for half an hour in a warm place.

Step 3

We filter the raisins and candied fruits and dry them on a paper towel, save the cognac.

Step 4

In a large bowl, mix the dough with sugar, softened butter and vegetable, egg yolks, remaining cognac, vanilla seeds, spices and salt. Knead everything until smooth. Add sifted flour, raisins and candied fruit. Knead a smooth soft dough. The dough is quite sticky, but this should not be scary. We divide it in half and lay it out in oiled forms, filling them by 2/3 of the volume, and let them rise in a warm place for 1-1.5 hours.

Step 5

We bake in the oven at a temperature of 160-170 degrees for 45-50 minutes. You can check with a wooden stick. Then let the cookies cool completely.

Step 6

For the glaze, beat the icing sugar with egg white and lemon juice with a whisk and pour over the Easter cakes. We decorate to your liking. Let the glaze dry completely.