Quick Paskha

Description

Homemade baking for tea. Often I simply don't have time to cook, so I get by with simple recipes like these. This time, making an Easter cake was no exception. We'll make a yeasted dough, adding raisins or our favorite candied fruits. Let's get started. The baking is ready. Serve at the table.

Instructions

1. 1

   Step 1

   Heat the milk to 38‑40 °C, dissolve the yeast in it, add a tablespoon of sugar, 0.5 kg of flour, stir until a homogeneous mass forms, and leave it in a warm place.

2. 2

   Step 2

   Cover the bowl with the pre‑ferment with a towel and let it rest for 30 minutes. During this time the dough will at least double. Take the butter out of the refrigerator and place it in a warm spot until it becomes completely soft.

3. 3

   Step 3

   Separate the yolks, whisk them into a foam with sugar and salt. Combine with the starter. Add softened butter, whisk the mixture with a mixer.

4. 4

   Step 4

   Whisk the egg whites separately and fold them into the batter. Stir. Add the raisins, nutmeg, and stir again.

5. 5

   Step 5

   Mix the dough with the remaining flour. Don’t overdo it! The dough shouldn’t be too stiff, but it also shouldn’t stick to your hands. Let the dough rest for 1 hour – to rise.

6. 6

   Step 6

   Beat the dough, fill about a third of the pan with it, let it rise in the pan for about 10 minutes (you can cover the pans with a towel). Bake at 180 degrees for 35‑40 minutes.

7. 7

   Step 7

   Whisk the icing from powdered sugar and egg whites. Brush the still‑hot paschas. Decorate with figurines and sprinkles.

8. 8

   Step 8

   Happy Easter!