Very fluffy Easter cake with egg yolks only: the dough is porous

If you like a fluffy and porous Easter cake, use the following recipe. For this one, you don't need to add whole eggs to the dough, but only the yolks. The pastry will have a rich color, and the taste will pleasantly surprise you.

The idea of making a fluffy and porous Easter cake with yolks is published on the Instagram page of food blogger Halyna with the nickname reeixit. The whites that remain can be used for meringues.

Ingredients:

• flour - 1.3 kg

• yeast - 100 g
• warm milk - 2 cups (50/50 cream and milk)
• egg yolks - 15 pcs
• butter - 200 g of butter
• sugar - 1.5 cups
• oil - 1 tbsp
• salt - 1 tsp
• light and dark raisins - 100 g each
• cognac or vodka (alcohol) - 1 tbsp
• vanilla sugar - 1.5 sachets
• lemon - 1 pc.
• orange - 0.5 pcs.

Method of preparation:

1. Use all the milk, 1 tbsp of flour and sugar for the dough. Add the yeast. Stir well.

2. While the dough is rising, sift the flour. Grate the lemon zest. Squeeze the juice out of it.

3. Beat the egg yolks with the sugar into a thick foam.

4. Add the dough to the yolks (if it has already risen and has a thick foam on it, wait. Add all the ingredients except the oil, mix. Then add the flour. And during the kneading add the butter at room temperature. Add the raisins at the end of the batch.

5. Cover the dough and let it rise three times.

6. Then put it into the molds (1/3 of the mold volume) and wait until the dough rises to the edges - this way the Easter cake will not crack.

7. Before baking, brush with milk or egg yolk. Bake for 20 minutes at 180 degrees. Then reduce to 160 degrees and bake for another 30 minutes.

8. Knead the dough by hand for at least 20 minutes. If you use a food processor, it's faster.

9. On average, 8-10 medium-sized cakes are obtained, 10-13 cm in diameter and 9 cm high.