Custard Easter cake with yeast that always turns out fluffy: how to make it

Kateryna YagovychLS Food
Recipe for custard Easter cake. Source: Alina FooDee

The main sign of a successful Easter cake is that it should be fluffy. Therefore, use yeast to make the dough rise. After baking, it will also be very soft.

The idea of making a fluffy custard Easter cake was published on the Instagram page of a food blogger with the nickname recepty_przepisy. It is delicious to add candied fruit and raisins.

Ingredients for the dough:

  • warm milk – 180 g
  • sugar – 20 g
  • pressed yeast – 25 g
  • flour – 90 g

Ingredients for the custard base:

  • milk – 100 g
  • flour – 20 g

Ingredients for the dough:

  • egg yolks – 4 pcs.
  • sugar – 95 g
  • vanilla paste – 1 tsp (or vanilla sugar – 15 g)
  • orange and lemon zest
  • flour – 420 g
  • salt – 9 g
  • melted butter – 50 g
  • raisins – 100 g
  • candied fruit (can be pineapple) – 20 g

Ingredients for the frosting:

  • milk + yolk

Method of preparation:

1. Combine warm milk, sugar, yeast, and flour in a bowl and mix with a whisk until smooth.

2. Cover and leave for 20-30 minutes for the dough to rise well.

3. For the custard base, combine the milk and flour in a saucepan and stir.

4. Put on a moderate heat and brew the mass until thick, cool to room temperature.

5. For the dough, combine the egg yolks, sugar, and vanilla sugar/vanilla paste in a bowl and beat until fluffy.

6. Then add the dough, custard base, salt, flour, orange and lemon zest.

7. Knead the dough until smooth (about 15 minutes).

8. After that, pour in the oil (not hot) in parts and knead again.

9. Then add the previously washed and dried raisins and candied fruit.

10. Stir them into the dough, cover, and leave for an hour.

11. After that, release the excess air from the dough and fold the dough several times.

12. Cover and leave for 1-1.5 hours.

13. Put the dough into molds.

14. Cover and leave again for 30-40 minutes, so that the dough comes almost to the edges of the mold.

15. Brush with egg yolk and milk and bake at 170 degrees for 25-30 minutes.

16. Check the readiness with a skewer. Cool the cake.

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