Viennese dough for Easter
Description
Perfect with tea and coffee. This famous Viennese Easter dough is very easy to prepare with our recipe. In the evening, dissolve the yeast and sugar in warm milk. In the morning, add salt, melted margarine, egg yolks, previously soaked raisins, vanilla, flour, and orange zest to the sponge. Knead the dough and let it rise for 3 hours. After 3 hours, add beaten egg whites to the dough and gently mix. The dough is ready. Now divide it into molds and bake the Easter buns. Baking usually takes about half an hour, depending on the size of the molds. Bake at 200 degrees. Don't forget to decorate the baked buns with icing. Happy holiday! Christ is risen! Serve cooled or slightly warm.
Instructions
- 1
Step 1
Start preparing the dough in the evening. Mix the yeast with sugar and dissolve them in warm milk. Leave overnight, then add salt and stir in the morning.
- 2
Step 2
Add the melted margarine, egg yolks, previously soaked raisins, vanilla, flour, and orange zest to the sponge.
- 3
Step 3
Knead the dough and let it rise for three hours.
- 4
Step 4
After this time, add the beaten egg whites to the dough and gently mix. The dough is ready. All that remains is to distribute it into molds and bake the Easter kuliches. This usually takes about half an hour, depending on the size of the molds. Bake at 200 degrees. Don't forget to decorate the finished kuliches with icing.