To cook a delicious lush and fragrant homemade Easter cakes, while spending the least time - very simple, just need to observe some simple technology that I want to share with you. \r
Products: \r
(all products for the dough must be room temperature)\r
Opara:\r
15 grams fresh yeast (or 1 teaspoon of dry yeast, I recommend SAF-moment in the gold package)\r
70 ml. of warm milk (35-40 degrees)\r
1 tsp sugar\r
2 tbsp flour\r
Dough:\r
250 grams small cottage cheese (large curd needs to be wiped through a sieve)\r
2 eggs and 1 egg yolk\r
130 grams of sugar\r
50 grams of butter\r
1 tsp vanilla sugar or a pinch of vanillin\r
2/3 tsp. salt\r
300 grams of flour (or slightly more)\r
a handful of candied fruit or raisins washed\r
vegetable oil for dough\r
For the glaze:\r
1 egg\r
100 grams of powdered sugar\r
1 tbsp lemon juice\r
to do this, count the test I used three of the form 10*9 cm
Products: \r
(all products for the dough must be room temperature)\r
Opara:\r
15 grams fresh yeast (or 1 teaspoon of dry yeast, I recommend SAF-moment in the gold package)\r
70 ml. of warm milk (35-40 degrees)\r
1 tsp sugar\r
2 tbsp flour\r
Dough:\r
250 grams small cottage cheese (large curd needs to be wiped through a sieve)\r
2 eggs and 1 egg yolk\r
130 grams of sugar\r
50 grams of butter\r
1 tsp vanilla sugar or a pinch of vanillin\r
2/3 tsp. salt\r
300 grams of flour (or slightly more)\r
a handful of candied fruit or raisins washed\r
vegetable oil for dough\r
For the glaze:\r
1 egg\r
100 grams of powdered sugar\r
1 tbsp lemon juice\r
to do this, count the test I used three of the form 10*9 cm
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