Easy recipe for Easter cake with dried fruit: secrets shared by Vladimir Yaroslavsky

Easter is just around the corner. And for those who want to please the whole family with home fragrant pastries, there is a very interesting recipe - Easter cake with milk with raisins and dried cranberries. With this technology, the dough will turn out very puffy, evenly baked, and you can complement the finished products with a homemade white glaze.

The idea of making a puffy Easter cake with raisins on milk was shared by a famous Ukrainian chef Vladimir Yaroslavsky (yaroslavskyi_vova) on his Instagram page.

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Ingredients:

• milk - 450 ml
• eggs - 525 g (almost 10 eggs + 3-4 for icing)
• sugar - 550g (260 for icing)
• salt - 4 g
• butter - 400 g
• flour - 1500 g
• yeast - 27 g
• raisins and dried cranberries - 400-500 gr
• vanillin - 2 gr

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Method of preparation:

1. In a large saucepan, heat the milk so that it is not hot, but warm.

2. Add 50g of sugar and 200g of flour.

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3. Mix everything until homogeneous.

4. Pour dry yeast into the warm mixture, stir, and leave in a warm place for 15-20 minutes. If the yeast starts to work - the mass should rise well. If necessary, you can add more 30%.

5. Pour boiling water over dried cranberries and raisins and let stand for 10-15 minutes, drain the liquid.

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6. Beat 10 medium eggs in a bowl, stir, add the starter, stir again, add another 1300 g of flour. The dough will be a little runny. High-protein bread flour is ideal (12-13 g protein per 100 g).

7. Mix everything well.

8. Set aside in a warm place for 40 minutes.

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9. Take out the dough and add the diced room temperature butter and knead well.

10. Add raisins and cranberries, mix well.

11. Grease the table and the molds with oil.

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12. Divide the dough into 8 portions and place in the molds.

13. Place in a warm oven to rise (the temperature should not exceed 35 degrees so as not to kill the yeast). Leave for 3 hours.

14. In the process, wet the surface of the waistband with water so they don't dry out. The products should enlarge 3.5-4 times.

15. Bake at 165 degrees with convection for 40 minutes.

16. Cool the finished products.

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17. During this time, prepare the frosting.

18. Beat 130 g of protein, add 260 g of sugar (powdered sugar is better) and a few drops of lemon or vinegar.

19. Decorate the Easter cakes by dipping the tops in the glaze. Smooth them out with a spoon. Balls and dried berries can be used for decoration.

Also on OBOZREVATEL you can read the recipes:

• <a href="http://food.obozrevatel.com/ukr/vyipechka-i-desertyi/zavarnaya-paska.htm" target="_blank">Choux Easter cake</a>
• <a href="http://food.obozrevatel.com/ukr/vyipechka-i-desertyi/tvorozhnyij-kulich.htm" target="_blank">Cottage Cheese Easter cake</a>
• <a href="https://food.obozrevatel.com/ukr/vyipechka-i-desertyi/kulich-na-smetane.htm" target="_blank">Easter cake in sour cream</a>