Always soft and airy Easter cakes! Easter cakes stay fresh for a week! Author's recipe.

Ingredients

• Flour – 500–600 g
• Warm milk – 250 ml
• Dried yeast – 11 g
• Sugar – 200 g
• Eggs – 3
• Butter – 100 g
• Raisins – 100 g
• Vanilla sugar – 1 sachet
• Salt – a pinch
• Turmeric – a pinch, optional
• Sunflower oil, for your hands

Method

1. Step 1

   Dissolve the yeast and a spoon of sugar in the warm milk. When it rises, add eggs, sugar, salt, melted butter and the flour gradually. The dough is sweet and a little sticky: oil your hands.

2. Step 2

   The dough proves three times: twice without raisins, and a third time with raisins already in the tins.

3. Step 3

   Bake until a skewer is dry. If the tops brown too soon, cover with foil. Time depends on your oven.

4. Step 4

   When cool, coat with the gelatine icing — that is a separate card on the site.