Viennese Easter cake

Name: Viennese Easter cake
Total time: 3 h 20 min
Yield: 2
Cuisine: Russian
Ingredients: Wheat flour for baking - 1500 g; Fresh yeast - 50 g; Milk - 500 g; Butter - 300 g; Sugar - 300 g; Chicken egg - 360 g; Raisins - 310 g; Walnuts - 50 g; Salt - 7 g

Cookinero 26 Mar 2025

6920

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

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

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

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

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

Can I use instant yeast instead of active dry yeast for the dough?

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.

What can I use instead of raisins and walnuts in the recipe?

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.

How should I store leftover Viennese Easter cake, and how long will it stay fresh?

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.

Can I make this recipe dairy-free or vegan?

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.

How can I tell if the cake is fully baked?

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.

Can I freeze Viennese Easter cake for later?

Yes! Cool completely, wrap tightly in plastic, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Why does the dough need to rest for 8–10 hours, and can I shorten this time?

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.

Can I bake this in a loaf pan instead of molds?

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.

What’s the best way to serve Viennese Easter cake?

Serve slices slightly warmed or at room temperature, optionally with a dusting of powdered sugar, whipped cream, or fruit compote for extra flair.

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