Easter cake

Table of contents:

Easter cake
Easter cake


  • 1 kg flour
  • 6 eggs
  • 300 g sugar
  • 250 g fresh milk
  • 200 g butter
  • peel and juice of 1/2 lemon
  • 20 g yeast
  • pinch of s alt
  • raisins and almonds wish


The yeast is dissolved in a little fresh milk with a pinch of s alt and sugar, mixed with a little flour and left to rise in a warm place. The flour is sifted and made into a wreath. The eggs are beaten and added to the flour. Add half of the melted butter.Gradually add milk with sugar, leavened yeast, a little s alt, lemon zest and juice.

The dough is kneaded until all the flour is absorbed and then mixed by adding the remaining oil. Mixing continues until the dough is smooth and starts to bubble.

The mixed dough is wrapped and left to rise in a warm place. When it has risen well, it is ready to be placed in pre-greased molds. When placed in the form it can be braided. Raisins are also placed in it, sprinkling them all over. Let it rise again. After rising, the shortbread dough is spread with beaten yolk and sprinkled with granulated sugar, it can be sprinkled with almonds if desired.

Bake in moderate oven until pink.

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