Easter cake.
Easter cake - Suzana Mitić
Easter cake, ingredients:
- 2 dl of lukewarm milk
- 1 dl of water
- 1 gl of oil
- 1 egg
- 1 egg white
- 1 teaspoon of sugar
- 1 spoon of salt
- 1/2 bag of baking powder
- 1/2 cube of yeast and
- about 800 g of flour
For coating you need:
- 100 g of margarine
- 1 egg yolk
- 2 tablespoons of yogurt.
For decoration you need:
- sprig of rosemary
- a little spicy ground pepper
- a few grains of pepper
- a little nod
- a little sesame
- some cake paint.
Easter cake, preparation:
- Add sugar, salt, yeast and 10 spoons of flour to lukewarm milk. Stir with a spoon and leave for about 10 minutes for the yeast to rise.
- Pour the risen yeast into the pan, add the rest of the ingredients and leave it in a warm place to rise.
- Divide the resulting dough into 8 balls. Roll out each ball with a rolling pin to a little more than the size of a shallow plate. Turn the plate upside down and cut off the excess dough with a knife.
- Stretch the eighth peel and use a knife to make indentations for the eyes, mouth, and nose.
- Cut the dough of seven crusts with a zinnia to the back crust so that you can use that part for the ears.
- Use peppercorns and sesame seeds for the eyes, cumin for the mouth, allspice for the mouth, rosemary sprigs for the mustache, and cake paint for the flowers.
- Coat the entire scone with beaten egg yolk and yogurt and bake at 200 C until golden brown.
Suzana Mitic
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