Easter brioche Easter

How to cook paska in the oven? Prepare the products according to the list. You can take live yeast, then you will need three times more than dry yeast. You can use candied fruit or lemon (orange) peel instead of dried fruit.

Mix yeast with warm milk and sugar, leave for 15-20 minutes. The milk should be warm, but not scalding. Yeast will die in milk that is too hot.

Wash the raisins and dried cherries, dry them and fill them with brandy, so the baked goods will be more fragrant and will last longer.

Prepare the custard dough. To do this, bring butter and milk to a boil in a saucepan over medium heat.

Remove the melted butter with|with| milk from the fire and add|add| flour|flour|. Stir and let the mixture cool down to about 50 degrees.

For the main dough, beat 4 eggs in a convenient container for whipping and add 2 yolks, add sugar and vanilla sugar. Beat everything to a lush white mass using a mixer.

Add the risen yeast to the beaten eggs, it must rise. If this did not happen, then the yeast are not workers. They will have to be replaced.

Enter the custard dough into the main mass and mix until smooth. Add sour cream, butter and 20 ml of vegetable oil, mix.

Add sifted flour in portions and knead the dough. Be sure to sift the flour to get rid of debris and saturate the dough with oxygen. Thanks to this, the paska will be more airy and lush. Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not so much on the amount of flour, but on the desired consistency of the dough.

Cover the mixed dough and leave it to rise in a warm place for 1-1.5 hours.

Knead the risen dough, greasing your hands and work surface with vegetable oil, and mix dried fruits into it.

Let the dough rise a second time.

Spread the dough according to the forms for strips. From this amount of ingredients, I got 5 medium and 2 small forms from the dough. Put the forms with the dough in a warm place for 40 minutes so that they double in size. Turn on the oven at 180 degrees in advance.

Place the risen strips in an oven heated to 180 degrees for 40-60 minutes. The exact time depends on the characteristics of the oven. Check the readiness of the strips with a wooden skewer or toothpick. To do this, stick it in the middle of the belt and immediately remove it: if it comes out dry, then the belt can be removed.

While the buttery crusts are taking care of the yeast, make the glaze. To do this, beat egg whites with 2 tbsp. spoons of lemon juice and powdered sugar.

Remove the finished strips from the forms.

Dip the hot strips into the egg glaze.

Decorate buttery Easter cakes with confectionery sprinkles or sweet figures immediately before the icing hardens. Happy cooking and happy holidays!