🥚 Ingredients (for 3 medium Easter cakes):
Milk - 500 ml

Fresh yeast - 50 g (or 15 g dry)

Sugar - 250 g

Eggs - 5 pcs (3 whole + 2 yolks)

Butter - 200 g

Flour - approximately 1.2-1.4 kg

Vanilla sugar - 2 tsp

Orange and lemon zest - 1 tsp each

Raisins, dried apricots or candied fruits - 150-200 g (soak in rum or cognac)

Salt - 0.5 tsp

Oil - for greasing hands and mold

🍞 Preparation:
Dough:
Heat the milk (until warm), dissolve the yeast in it, add 1 tbsp. spoon of sugar and 3-4 tbsp. tablespoons of flour. Mix thoroughly and leave in a warm place for 20–30 minutes — the dough should “come to life” and rise.

Dough:
In a large bowl, beat the eggs, yolks, sugar, vanilla, salt and zest until fluffy. Add the dough, melted (but not hot!) butter, gradually adding flour. Knead the dough until soft, elastic (it will be a little sticky — this is normal!). At the end, add dried fruits.

Rising:
Cover the dough with a towel or cling film and leave in a warm place for 1.5–2 hours — it should double in size.

Shaping:
Spread the dough into molds (fill them 1/3), leave for another 40–60 minutes to rise again. Grease the top with beaten yolk or milk.

Baking:
Bake at 160–170°C for about 40–50 minutes (depending on the size of the pan). To check for doneness, insert a wooden skewer: if dry, the Easter cake is ready.

✨ Glaze (optional):
1 egg white

150 g powdered sugar

1 tsp lemon juice

Whisk until thick, spread on cooled Easter cake, sprinkle with colored powder or decorate with dried flowers.

💛 Atmosphere is the main ingredient
While the Easter cakes are baking, fill your home with your favorite music, light a candle and think about what is most valuable. Baking Easter cakes is not just cooking, it is a moment of peace, warmth and hope.

May your Easter be bright, heartfelt and cozy. And Easter cakes are the most delicious in life! 🐣