Easter cake in Portuguese

Category: Easter
Kitchen: portuguese
Easter cake in Portuguese


flour 600 g
butter 120 g
milk 3 tbsp. l.
eggs 4
boiled egg 1
egg yolk 1
baker's yeast 12 g
lemon zest 1
chopped almonds
powdered sugar

Cooking method

  • Dissolve yeast in warm milk and leave it to swell for 10-15 minutes.
  • In a glass, porcelain or enamel container, mix flour with sugar, add lemon zest, butter and 4 eggs. Knead very well.
  • Pour milk with swollen yeast into the resulting dough and continue kneading the dough until it is smooth and elastic.
  • Leave it on for 20-30 minutes to come up.
  • Pinch off a piece the size of a chicken egg from the resulting dough (we will need it for decoration).
  • Divide the rest of the dough in half and form a rope from each half.
  • Weave the bundles together, connect the edges to make a bun.
  • Put the resulting cake on a leaf, put a boiled egg in the center and secure it with strips in the form of a cross from the dough left for decoration.
  • Lubricate the resulting product with egg yolk: a pigtail and a cross (you do not need to grease the egg) and sprinkle with chopped almonds.
  • Leave for 10-15 minutes for the cake to come up and send it to the oven preheated to 180 degrees for 30 minutes.
  • Sprinkle the finished cake with icing sugar.

Time for preparing:

1,5 hour

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