Useful links
[email protected]
enEnglish
Cookinero
Expand menu
Sign inAccount

Viennese Easter cake

Author
Cookinero 26 Mar 2025
5830
Viennese Easter cake

Easter cake is one of the main attributes of the ancient bright holiday - Easter. The peculiarity of Viennese cakes is that the dough is prepared in advance, in the evening, and the product from it turns out tasty and does not go stale for a long time. Raisins are put into the dough as a filling. You can also add candied fruits and nuts. Everything depends on individual preferences. Easter cakes are a favorite delicacy on the Easter table. The recipe will not cause difficulties in execution if you follow it step by step.

How to cook Viennese Easter cake

Step 1

Viennese Easter cake

Prepare the dough. To do this, beat the eggs with sugar in a bowl. Gradually add the butter, stirring constantly. In a separate bowl, slightly warm the milk and add the yeast. Add the milk and yeast to the egg mixture and mix thoroughly. Cover the dough with a clean towel and leave in a warm place for 8-10 hours.

Step 2

Viennese Easter cake

Knead the dough. Add salt to the ready dough, stir, then gradually add flour and knead the dough. Then add raisins, walnuts to the dough and knead thoroughly.

Step 3

Viennese Easter cake

Place the Viennese dough for Easter cakes into the molds. Grease the molds with butter and fill them with dough to 1/3 of their volume. Leave in a warm place for another 1-2 hours for the dough to rise again.

Step 4

Viennese Easter cake

Bake the Easter cakes. Place the forms with the dough in the oven preheated to 180 degrees and bake for 40-50 minutes. Remove the finished Easter cakes from the oven and let them cool.

Viennese Easter cake - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute instant yeast for active dry yeast, but use about 25% less (since it's more potent) and mix it directly with the dry ingredients—no need to dissolve it in warm milk first.
You can replace raisins with dried cranberries or chopped dates, and walnuts can be swapped with pecans, almonds, or omitted altogether for a simpler flavor.
Store cooled cakes in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week.
For a dairy-free version, use plant-based milk and vegan butter. Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), but note the texture may differ slightly.
Insert a toothpick into the center—if it comes out clean, the cake is done. The internal temperature should read 190–200°F (88–93°C) with a thermometer.
Yes! Cool completely, wrap tightly in plastic, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.
This long rise develops flavor and texture. For a faster option, use more yeast (1.5x) and let it rise in a warm spot for 3–4 hours, but the result may be less rich.
Absolutely! Use a greased 9x5-inch loaf pan and extend baking time slightly (check at 50 minutes). The loaf may need another 5–10 minutes.
Serve slices slightly warmed or at room temperature, optionally with a dusting of powdered sugar, whipped cream, or fruit compote for extra flair.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Wafer rolls
Waffles, Waffle rolls,

Wafer rolls

Total Reviews:

Wafer rolls are baked very quickly, they can be filled with your favorite cream, but they are good with tea and without filling.

Cookinero Cookinero
Chicken basturma
Chicken, Basturma, Chicken basturma,

Chicken basturma

Total Reviews:

A simple recipe for a great snack for all occasions - spicy spicy chicken!

Cookinero Cookinero
Creme brulee from the liver from Dmitry Shurshakov
Liver, Chicken liver, Recipes from the chef,

Creme brulee from the liver from Dmitry Shurshakov

Total Reviews:
Cookinero Cookinero
Beef knuckle
Beef dinner, Dinner with potatoes, Collection of recipes, Hot dishes for new year, Shank,

Beef knuckle

Total Reviews:

The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col

Cookinero Cookinero
Ginger tincture
Ginger drinks, Drinks with honey, Tinctures with vodka, Drinks with lemon, Collection of recipes,

Ginger tincture

Total Reviews:

Ginger is a well-known and beloved spice. In the kitchen, only the root of the plant is used, which is rightfully considered one of the most useful natural products. Ginger tincture, when consumed in moderation, helps improve memory, restores skin co

Cookinero Cookinero
Armenian Lavash Roll with Stuffing
Garlic rolls, Garlic Appetizers, Cheese rolls, Egg rolls, Collection of recipes,

Armenian Lavash Roll with Stuffing

Total Reviews:

Perhaps the most versatile dish you can think of is a lavash roll with filling, because you can stuff lavash with whatever your heart desires. Lavash with vegetables, with salad, with canned fish, sweet lavash with cottage cheese. The choice of filli

Cookinero Cookinero
Beef shurpa
Soups with tomatoes, Collection of recipes, Does not contain common allergens, Recipe with video, Sweet pepper season,

Beef shurpa

Total Reviews:

Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can be added to it, or it can be made on the basis of

Cookinero Cookinero
Ossobuco with bulgur and pumpkin
Beef, Pumpkin, Vegetable stew, Beef stew, Recipes from the chef,

Ossobuco with bulgur and pumpkin

Total Reviews:

Ossobucco is a piece of beef shank that is stewed for a long time with vegetables and tomato. Served on bones.

Cookinero Cookinero
Categories Menu Recipes
Top