Easter cake

Easter cake

Category: Easter

Ingredients
milk	500 g
oil	200 - 250 g
eggs	5 - 8 pcs.
sugar	150 - 200 g
salt	1 tsp
flour (which one to add as needed)	1 - 2 kg
raisins, dried apricots, candied fruits	taste
yeast	1 pack of dry
or	0.5 small pack fresh
vanilla	to taste 0.5 packs

Cooking method

• We take yeast and add 100-150 gr. sugar and warm milk. We put everything in a warm place, all the dough fits on the battery on which the board lies. Leave the yeast with milk warm until they start to foam, then mix them and add 100-150 gr. flour, you should get the consistency of a pancake and again put it in heat for at least 1 hour, as the dough approaches, lower it.
  
• In a separate saucepan, knead the melted butter, the remaining sugar, vanillin, eggs. Add candied fruits, if candied fruits lie down and dry, then they need to be soaked. sometimes they write warm or hot, but I don't like it. I just soak it cold. So in a saucepan all the candied fruits to taste and mix.
  
• As soon as the dough has stood for an hour in the warmth, we take and mix all our ingredients and, adding flour, knead the dough if there is a man in the house. then you have to confide in him, you have to knead very well, my husband is in the way. and now when there is also a bread machine, by reducing the ingredients by weight, you can give it a batch.
  
• After kneading, the dough should come up several times. It is in this state that the dough should stand for at least 3 hours.
  
• Then, after proving, we take the dough and fill it by a third, let it stand until the dough in the mold rises by half and into the oven until it is completely dry.
  
• I decorated the lid of the cooled Easter cake with mastic (I took the recipe from the site) from powdered sugar, milk powder, etc. (though it didn't work out very well). In general, the top can be decorated easily and without fuss, since many types of jewelry are now sold.
  

Note

The amount of ingredients is large, since I bake a large cake and small ones (later in the churchyard)

I have a question about the amount of flour ... "1-2 kg, add as needed" ... this is somehow a very large spread for adding)) I would very much like to clarify - so how much flour to take? Thank you in advance))