Easter custard

Cooking

Step 1

Rinse the raisins with water. Soak the raisins in cognac overnight or for several hours. After soaking, some time before adding to the dough, dry the raisins a little on a napkin.

Step 2

Let's start a steam. Pour yeast into 40 ml of warm milk and 1 tsp. Sahara. Leave until the "cap" appears.

Step 3

Pour 210 ml of milk and 50 g of butter into a small saucepan. Cut the vanilla pod, take out the seeds and put them in a saucepan. We put on fire. As soon as the mixture boils, remove the saucepan from the heat and pour in 50 g of sifted flour. Stir vigorously so that no lumps form. We leave the "brew" to cool.

Step 4

Separate the yolks from the whites. Mix the yolks with salt. You can add any spices for baking to your taste and add 110 g of sugar. Whisk until slightly fluffy. Mix the yolk mass with the dough.

Step 5

In a separate bowl, beat 3 proteins and 110 g of sugar until fluffy. Add sour cream and 80 g of melted butter. Pour the mixture into the bowl with the brew. Add the boiled dough there.

Step 6

In the resulting mass, add the remaining sifted flour in parts, kneading well. Cover with foil or a damp towel. Or the dough can be put in a bag. Leave the dough for 1-2 hours.

Step 7

Once the dough has rested and risen well, punch it down. Stir the raisins into the dough. And we lay out the dough in molds, I had paper molds for Easter cakes, they do not need to be lubricated with anything. We fill the forms with dough for 1/3 part. Cover with a towel and leave for another 30-60 minutes.

Step 8

Preheat the oven to 180 degrees. Bake the cakes for 30 minutes (cooking time depends on the size of the cakes). After baking, take out the cakes, put on a wire rack and let cool.

Step 9

Time for frosting. The remaining 1 egg white is mixed with the sifted powdered sugar. Here we look at the consistency, add lemon juice. You can add food coloring to the frosting if you like.

Step 10

We decorate Easter cakes with glaze, coating the tops with it. At your discretion, you can add confectionery topping or whatever your heart desires.