Easter cake

Warm the milk a little, dissolve the yeast in it. Add 500 g of flour, stir well. Put in a warm place. Cover with a towel. The dough should double in size (this will take about 30 minutes). While the dough is growing, you need to have time to separate the whites from the yolks. Grind the yolks with sugar and vanilla sugar until white. Beat the whites with a pinch of salt until stiff. Our dough is ready, it has risen. Add the mashed yolks and mix. Then add the softened butter and mix again. Lastly, add the whipped whites and mix again carefully.

Now we need to sift flour into our mass, do it in parts, kneading the dough each time. You may need more flour, it depends on the quality of the flour and the size of the eggs. Let the dough rise well. Add raisins, candied fruits and nuts. And while the dough is rising, you need to prepare the molds.Pour the dough onto the table, divide it into pieces with a knife, approximately equal to the number of forms. Gently roll each piece of dough in your hands, giving it the shape of a ball, and then carefully lower it into the form. Place the molds on a baking sheet and cover with a napkin. After 10-15 minutes, put the dough in the oven, preheated to 180-190C and bake until done, i.e. until a toothpick comes out dry. Decorate with protein glaze and sprinkle with confectionery sprinkles (egg white - 1 pc.; powdered sugar - 0.5 cup; lemon juice - a few drops - beat)
Bon appetit!