Cognac for adding to the dough, you can use the one that you have in stock. Instead of curdled milk, warm milk or kefir with any percentage of fat content is suitable.
Prepare the required ingredients.
Beat the chicken egg into a bowl, add salt and sugar (3 tablespoons). Stir.
Pour in warm kefir.
Pour in dry yeast. Stir.
Add flour in portions.
Knead the dough.
Cover the bowl with a towel and leave it in a warm place for an hour.
Wash the raisins and cover them with cognac.
Add the raisins and cognac to the dough and mix well.
Divide the dough into metal tins. You can pre-grease them with vegetable oil and sprinkle with semolina or crackers. But, this is only necessary if the molds are metal and do not have a Teflon non-stick coating. If they are silicone, then they also do not need to be additionally lubricated with anything.
Leave the molds on for 20-30 minutes, let the dough rise a little again.
Send the blanks to an oven preheated to 190 degrees for 25-35 minutes.
In a bowl, beat the egg white from the second egg with 3 tbsp. tablespoons of sugar.
Lubricate the finished and cooled Easter cakes with glaze. Sprinkle them with powder on top.
Decorate the cakes with sugar figurines.
Easter cakes with cognac and raisins are ready! Happy Easter to you!
Categories: Diet recipes