3 recipes for Easter cakes from chefs

We will need:

  • 100 ml of milk
  • 2 eggs
  • 450 g flour
  • 10 g high-speed yeast
  • 100 g sugar
  • 1 bag of baking powder
  • 1 bag of vanilla
  • 3 tbsp. cocoa powder
  • 150 g of butter
  • 30 g butter (to lubricate the form)
  • handful of pecans

For the glaze:

  • 1 egg white
  • 100 g of powdered sugar
  • a few drops of lemon juice

Start cooking:

  1. Warm milk mixed with yeast, mix well.
  2. Sift flour with baking powder, add sugar and vanilla.
  3. Combine with milk and yeast, add the softened butter - the dough should be kneaded well.
  4. Add cocoa powder and finely chopped nuts, knead the dough again (it should not be too tight).
  5. Forms for Easter cakes, so that they do not stick, lubricate well with butter, sprinkle with flour and fill them with dough for 2/3 (do not forget to leave a margin for lifting).
  6. Next, we wrap the cakes with a towel and leave to rise at night in a warm place (at least 4–5 hours).
  7. Bake in preheated to 1700With about 30 minutes (readiness can be checked with a toothpick).
  8. Cooking glaze: separate the white from the yolk (the egg must be very cold!); Add 6–8 drops of lemon juice to the protein and whisk it with a whisk until a thick foam is formed, then in a teaspoon add powdered sugar. It is better to beat only manually, before sharp peaks will be formed.
  9. We glaze the cakes with the resulting cream and let it stand for 5-7 hours before sugaring.


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