Orthodox Christians since ancient times carefully prepared for a light holiday - Easter. Special attention was paid to baking of Easter cakes and pies.
It is required to you
- - flour of 1 St;
- - eggs of 6 pieces;
- - margarine or butter of 300 g;
- - milk of 1.5 St;
- - sugar of 1.5 St;
- - yeast of 40-50 g;
- - raisin of 150 g;
- - candied fruits of 50 g;
- - almonds of 50 g;
- - vanillin;
- - salt.
Instruction
1. In 1.5 glasses of warm milk to part yeast, to pour 4 glasses of flour and to knead dough, then to add the egg whites pounded with sugar, salt, to mix carefully. Powder the kneaded dough from above with a few flour and put in the place protected from cold, for the night. To add other flour, oil in the morning (or margarine), vanillin, to knead dough.
2. Cover and put dough to the warm place for a rassloyka. After dough increases in volume in two, to add the washed-out and dry-through raisin, candied fruits cut in cubes, the crushed almonds, carefully to mix everything. Spread out the received dough on baking dishes previously oiled, to a half of height of a form. Leave dough to stand a little more at the room temperature, then grease with a frothed eggs. Bake in an oven of 50-60 minutes at 180 OS. That the top of an Easter cake didn't burn when it is reddened, it is necessary to cover with paper for pastries.
3. After Easter cakes are ready, take out from a form and let's cool down. Then to cover with glaze, to decorate with candied fruits.