Easter cake-Milena

Category: Bakery products

Ingredients
1 kg flour
2 - 2.5 cups of milk (200 ml glass)
6 yolks
3 squirrels
350 g softened butter
2 cups sugar
2.5 (two and a half) teaspoons dry yeast
3/4 spoon of salt
3 bags of vanilla sugar
1 tsp ground cardamom
1 tsp nutmeg
On the tip of the knife - saffron
100 gr of candied fruits, raisins, dried apricots

Cooking method

Someone likes dry cakes, some are wet and oily, but this recipe, in my opinion, combines all the advantages of both. Very rich, heavy, and at the same time incredibly layered and airy, with an intoxicating aroma and rich taste. You can be proud of such pastries.
So,
Dough:
Dissolve yeast in the entire amount of warm (but not hot) milk and add half the flour; stir well and put in a warm place.
Next, a Spicy Mix is prepared:
Mix and grind well sugar, vanillin, butter, salt, yolks, cardamom, nutmeg and saffron (saffron powder can be previously dissolved in 1.5 teaspoon of warm water)
When the dough rises VERY well, add there spicy mix and mix well. Then pour in the whipped whites and the remaining flour. Knead for a long time, until the dough begins to whistle and squeak (this is the surest sign of the readiness of the cake dough). At the end of kneading, the dough should be smooth and shiny, it will not become steep, but it will lag well against the walls of the dishes and from the hands.
Cover the dough and put it back in a warm place for 6 hours. When it doubles in size, add raisins and candied fruit, washed and slightly floured. Stir the dough again and place in prepared forms for proofing.
Dough before adding candied fruits.
Fill the molds up to half - so the Easter cakes are dense. For those who like more airy - fill by a third. At the same time, turn on the oven at 160 degrees.
When the dough rises to the top, place and bake for about 1 hour; you can pre-grease the caps with yolk, ground with milk, or sprinkle them with grated almonds (if you are going to fill the cakes with icing, then this is not needed). The oven can only be opened 10 minutes before the end of baking - you can check the readiness with a splinter. Do not remove from the mold before cooling! Ready-made cakes can be sprinkled with powder or glaze. I sprinkled with powder, using a paper cut stencil. Here's a bit closer
Recipe from Milena.