Polish Easter Cake
A Uncategorized recipe with milk, granulated sugar, salt. Ready in –, serves 8.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
Scald milk.
milk(1/2 c)milk(1 tbsp) - 2
Stir in sugar, salt and butter.
granulated sugar(1/2 c)salt(1/2 tsp)butter(1/4 c)confectioners sugar(1 c) - 3
Cool to lukewarm.
warm water(1/4 c) - 4
Pour lukewarm water into large bowl.
warm water(1/4 c) - 5
Sprinkle yeast over water; stir until dissolved.
warm water(1/4 c)active dry yeast(1 pkg) - 6
Add milk mixture, eggs and flour; beat vigorously 5 minutes.
milk(1/2 c)eggs beaten(2)all-purpose white flour(2 1/2 c)milk(1 tbsp) - 7
Cover; let rise in warm place free from draft, for 1 1/2 hours or until doubled in bulk.
warm water(1/4 c) - 8
Stir batter down; beat in almonds, raisins and lemon peel.
chopped almonds(1/2 c)raisins(1/2 c)lemon peel(1/2 tsp) - 9
Pour batter into greased and floured 1 1/2-quart casserole.
all-purpose white flour(2 1/2 c) - 10
Let rise for 1 hour.
- 11
Bake in 350° oven 50 minutes.
- 12
Let cool in pan 20 minutes before removing.
- 13
Beat together confectioners sugar and milk to form glaze.
milk(1/2 c)granulated sugar(1/2 c)confectioners sugar(1 c)milk(1 tbsp) - 14
To serve, place cake on serving platter; drizzle glaze on top.
- 15
Garnish with cherries.
whole candied cherries - 16
Makes 8 servings.
Rate this recipe
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Polish Easter Cake
A Uncategorized recipe with milk, granulated sugar, salt. Ready in –, serves 8.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
16 steps- 1
Scald milk.
milk(1/2 c)milk(1 tbsp) - 2
Stir in sugar, salt and butter.
granulated sugar(1/2 c)salt(1/2 tsp)butter(1/4 c)confectioners sugar(1 c) - 3
Cool to lukewarm.
warm water(1/4 c) - 4
Pour lukewarm water into large bowl.
warm water(1/4 c) - 5
Sprinkle yeast over water; stir until dissolved.
warm water(1/4 c)active dry yeast(1 pkg) - 6
Add milk mixture, eggs and flour; beat vigorously 5 minutes.
milk(1/2 c)eggs beaten(2)all-purpose white flour(2 1/2 c)milk(1 tbsp) - 7
Cover; let rise in warm place free from draft, for 1 1/2 hours or until doubled in bulk.
warm water(1/4 c) - 8
Stir batter down; beat in almonds, raisins and lemon peel.
chopped almonds(1/2 c)raisins(1/2 c)lemon peel(1/2 tsp) - 9
Pour batter into greased and floured 1 1/2-quart casserole.
all-purpose white flour(2 1/2 c) - 10
Let rise for 1 hour.
- 11
Bake in 350° oven 50 minutes.
- 12
Let cool in pan 20 minutes before removing.
- 13
Beat together confectioners sugar and milk to form glaze.
milk(1/2 c)granulated sugar(1/2 c)confectioners sugar(1 c)milk(1 tbsp) - 14
To serve, place cake on serving platter; drizzle glaze on top.
- 15
Garnish with cherries.
whole candied cherries - 16
Makes 8 servings.
Rate this recipe
