• 1kg flour
• 300 g milk
• 5 eggs
• 300g butter
• 300 g sugar
• 42 g yeast
• 3/4 tbs of salt
• 150g raisins
• 50 g candied fruits
• 50 g of any nuts
• 5 g of vanillin
• 5 g of cardamom powder

For the icing-sugar:

• powdered sugar 100 g
• 1 egg white

Mix warm milk, half of the flour and 2/3 pack of yeast. Put the dough to rise for half an hour. Whisk eggs with sugar. Add the softened butter and salt. Add the egg-sugar-butter mixture to ready sourdough, then add the remaining flour and 1/3 pack of yeast.

Knead dough well. Put the dough aside for an hour. Meanwhile prepare the raisins, candied fruits and nuts. Rinse raisins, dry and roll in flour. Candied fruits and nuts chop with a knife. The dough should rise and double in volume.

Add raisins, nuts, candied fruits, vanilla and cardamom. Mix well and put aside for 5-10 minutes. Then divide the dough into pieces and put into forms. Dough piece should occupy 1/3 of the form.

Put forms in a warm place. The dough should rise to the edge of the form before baking.

Bake in the oven at 180˚C.  Ready cakes are decorated with glaze (egg white, whipped with sugar).

Bon appetit!

Traditional German cake served for afternoon coffee.

Yeast dough:

• 25 g yeast
• 150 g sugar
• 500 g flour
• 1 tsp salt
• 150 g warm milk
• 3 egg yolk
• 1 tbsp soft butter

Topping:

• 3 tbsp of cold butter
• 100 g of chopped nuts (almonds, walnuts, etc.)

Put all the ingredients for yeast dough into the bread machine pan. Use the «dough» settings and start.

Grease cake form. Once «dough» cycle is finished, put dough into the form.

For the topping, cut the butter into little knobs, placing them over the surface of the dough, slightly pushing them into the dough. Sprinkle with nuts and sugar.

Cover and let it stand in a warm place for about 30 minutes.

Heat oven up to 200˚C.

Bake the cake for 20-25 minutes until it turns golden.

Let it cool down for 10 minutes in pan.

Serve warm!

Bon appetite!

Original recipe makes 2 filled loaves.

For the dough:

• 500 g flour;
• 25 g yeast;
• 1/2 teaspoon salt;
• 2 tablespoons sugar;
• 75 g butter;
• 1 egg;
• 200 ml of warm water.

For the filling:

• 250 g poppy;
• 150 g of sugar;
• 1 tablespoon of melted butter;
• 1 teaspoon of lemon juice;
• 100 ml of hot milk.

To prepare the filling, place poppy seeds into a food processor and process for about 1 minute.

Mix hot milk, sugar, melted butter, poppy seeds and lemon juice in a bowl.

For the dough - mix yeast with warm water. Put aside for a while.

Whisk flour with salt and sugar in a bowl, than add chopped butter.

Pour yeast mixture and egg yolk into flour mixture and stir to make soft dough, for about 10 min. Put the dough in a bowl, cover and put aside for about 40 min.

Cut the dough into 2 equal pieces. Roll each piece out into a rectangle.

Spread the poppy seed filling over each rectangle, leaving a 5 cm border. Roll up the rectangle to make a loaf. Tuck the ends of the loaf. Follow the same steps with second rectangle.

Put the loaves on a baking sheet covered with butter paper; put the rolls with joints down so that to prevent filling from leaking out.

Put the dough in a warm place until doubled in volume, for about 20 min.

Preheat oven up to 180 C.

Whisk egg white in a bowl until frothy; brush the rolls with whisked egg white.

Bake in preheated oven until dark golden brown on top, for 40 to 45 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft.

Let the loaves cool down completely before slicing.

Bon appetit!

• 4 cups of flour;
• 200 g of butter;
• 1 cup of sugar;
• 0,5 cups of milk;
• 50 g yeast;
• 5 eggs;
• 1 cup of raisins;
• ½ teaspoon of salt;
• vanilla to taste.

Prepare the sourdough: Dissolve 30 g of yeast in warm milk. Whisk the butter, eggs, add diluted yeast and 2 cups flour. Put the sourdough aside for 1.5 hours.

Dough: Add 2 cups of flour to ready sourdough, along with a cup of sugar, remaining 20 g of yeast, salt and vanilla. Knead well, add prepared raisins and knead the dough again.

Put in a warm place for 1 hour.

Knead the dough well for 2 minutes and put into molds. Put molds in a warm place, cover and let the dough rise for 1 hour. Bake in an oven preheated up to 220˚C.

When the top of cakes starts browning, reduce the temperature up to 180˚C.

Bon appetit!

• 5 cups of flour;
• 1,5 cups of cream;
• 250 g of butter;
• 1 cup of sugar;
• 8 yolks;
• 1,5 cup of almonds;
• 1,5 cup of raisins:;
• 1,5 cups of candied fruits;
• 1 tsp of salt;
• 100 g yeast;
• 1/2 package of vanilla sugar.

Icing for cake decoration

• 1 egg white;
• 1 cup of powdered sugar;
• 8-10 drops of lemon juice or diluted citric acid (for icing stability).

Dissolve yeast in warm cream, add half of flour and put the sourdough in a warm place. While the sourdough is rising, whisk the yolks with the sugar into white mixture. Add whisked yolks into white whisked butter. Sort out and wash raisins. When the sourdough is ready, mix it with mashed yolks with butter, raisins and chopped candied fruits, almonds. Stir the mass well and add salt, remaining flour, vanilla sugar.

Then mix everything on the table, put in a bowl and let aside in a warm place for 60-80 minutes - to increase in volume two times. Then the dough is kneaded once again on the table and put in a warm place.

Make a small bun of the dough and put in an oiled mold with high sides; the bottom and sides of the mold should be covered with oiled paper. Fill the mold for 1/3 of height. Molds with dough should stay in a warm place for 60-80 minutes. Bake the cake at the temperature of 200-220° for 60-70 minutes. When the top of the cake is dark, cover it with wet paper. Do not shake the cakes while baking, or it will sink. Take baked cake out of the mold carefully and place on soft cloth or paper.

Cover cooled cake with thin layer of icing on the top, and put the leftovers in a paper cone. Cut off the tip of cone with scissors, so that to squeeze out the icing and make the decoration on the cake top. The surface of the cake can be also decorated with candied fruits, marmalade and fondant.

Bon appetit!

For approximately 12 pieces:

• 200 ml milk (3.5% fat content),
• 8 spoonfuls of vegetable oil,
• 80 g sugar,
• salt,
• 500 g flour,
• 30 g yeast.

Stuffing:

• 500g stoned sweet cherries either fresh or boiled,
• 500g fresh or boiled gooseberry.

Crumb:

• 75 g flour,
• 50 g fine corn starch (can be replaced with corn meal),
• 75 g sugar,
• a pinch of salt,
• ½ topless teaspoonful of cinnamon,
• 75 g melted butter or margarine,
• 3 spoonfuls of cocoa shavings.

Warm milk to the temperature of your palm, dilute yeast in it. Pour it into the bowl with vegetable oil, sugar, salt and flour. Mix up all the ingredients with a blender initially at the lowest speed increasing it to the highest until the dough starts coming off the bowl’s brim.

Let the dough rise. Then knead it again and divide into 12 portions. Crumble each piece with your flour-sprinkled palms until round shapes 10 cm in the diameter result. Shape their edges well.

Put the shapes on a plate covered with parchment. Spread sweet cherries and gooseberry over them. Prepare the crumb and put it on the round shapes. Wait a little to let the dough rise. Bake them in an oven at the temperature of 200-225ºC.

Baking time: 30 min

Bon appetit!

• 5 glasses of flour,
• 100 g of yeast,
• 1 glass of milk,
• butter 250 g,
• sugar 1 glass,
• 8 egg yolks,
• peeled nuts, raisins, candied fruit - ½ glass each, salt 1 teaspoon,
• vanilla sugar.

Prepare the sourdough: dissolve the yeast in slightly warm milk, cover with half of the amount of flour and place in a warm place. While the sourdough is rising (for 1 hour), work the yolks with sugar and butter.

Dough: Add into the sourdough the egg yolks with butter and sugar, raisins and chopped candied fruit and chopped nuts. Knead the mass well, add the remaining flour, salt and vanilla. Put ready dough in a warm place, and keep 1 hour, until it increases two times in volume.

Put the dough into baking cups that were previously greased and sprinkled with breadcrumbs. Let the cups stay in a warm place for 1 hour. Bake in the oven at 200-220°C for 40-60 minutes.

Cover the surface of the cooled Easter cakes with white coating.

Bon appetit!

Prepare sourdough: out of milk, yeast and half of the flour kneaded the dough. Cover and place it in a warm place for 2 hours.

Dough: mix yolks with sugar and pour the solution into the dough. Add salt, vanilla sugar, grated lemon zest and mix everything. Add the rest of the flour and knead the dough.

Whisk egg whites into foam, add to the dough and knead again. Right before you finish, add the melted butter, raisins, brandy and knead thoroughly. Cover the dough and put it in a warm place for 1 hour. The dough should rise and increase in volume by half. Then divide it into pieces and put into molds, filling them for 1/3 of the height. The dough should rise for  about an hour. Bake in the oven at 200°C,  for 40-60 minutes.

Bon appetit!

• 1 kg of flour,
• 80 g of yeast,
• 1.5 glass of milk,
• 10 egg yolks,
• 3 egg whites,
• 300 g sugar,
• 250 margarine,
• 1 glass raisins,
• 2 tablespoons of candied fruit,
• ¹/₂ teaspoon of salt.

Heat milk almost up to boiling (before the first foam appears) and steep ½ cups flour in it (pour the flour into the hot milk), quickly stir until the mass is homogeneous.

Cool the mass to a temperature of 28 - 30˚C.

Add yolks, whites, yeast, put some more flour to get the consistency of thick cream. Sourdough shall stay in a warm place for 1 hour. Then mix it with wooden spatula (or hands), add all the ingredients except the raisins and candied fruit and kneaded dough.

Dough is rising for 1 hour, then knead it thoroughly, add raisins and candied fruit. Put into cups by filling them third-full. Let dough rise to the brims and put it carefully in the preheated oven. Bake at 150-160˚C.

Ready products are decorated with powdered sugar or glaze (egg whites, whipped with sugar).

Bon appetit!

• 300g flour,
• 80g sugar,
• 15g yeast,
• 60g margarine,
• 100g raisins,
• ¼ teaspoon salt,
• 1 tablespoon of sour cream,
• 2 eggs.

Put into the mold of bread machine all the ingredients in the following order: eggs, cream, margarine, sugar, salt, flour, yeast, raisins.

Select working mode which provides maximum time for kneading dough and long intervals for dough maturing, i.e. for "rest" of the dough.

After baking the bread sprinkle it with powdered sugar or decorate the top with egg white coating.

Bon appetit!