Easter cake recipe

1 kg of high quality flour

20 g of yeast

pinch salt

300 g sugar (add more sugar for more sweetness)

400 g butter (softened at room temperature)

5 eggs

400 ml of milk

Vanilla

Spices

Raisins, succade

30 ml rum / vodka

Spices:

1/2 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1/4 tsp ginger

1/4 tsp cardamom

Lemon zest

Keep in mind that different brands of spices have their own strengths, so be careful not to come out too weak, nor get a very pungent taste.

Mix rum / vodka spices the night before and leave in a dry place.

On the day of preparation, mix together the dry ingredients: flour, yeast, sugar and salt. Add the soft butter and mix well in the dry ingredients with the help of a mixer. Then beat the eggs one by one, add the spice tincture, vanilla and raisins, or succade. Finally add warm milk (slightly hotter than warm).

Knead the dough well and distribute it in the forms. You will get a slightly thinner structure. Fill the forms halfway with the dough, wrap and place in a warm place for about 2 hours to risen.

Place the Easter cakes in a preheated oven at 170 degrees (convection mode) and bake for 45-50 minutes. Bring the temperature to 150 degrees for the last 15-20 minutes to allow the paste to dry well.

Garnish the cakes with powdered sugar or meringue.

 I wish you a Happy Easter!

Recipe: food4.ge