Easter Yeast Cake

A traditional Easter cake with a soft and fluffy texture.

Ingredients

• 500g flour
• 50g yeast
• 1/4 liter lukewarm milk
• 120g sugar
• 275g butter
• 6 yolks
• Pinch of salt
• Grated lemon zest
• Powdered sugar for dusting
• 150g raisins

Instructions

1. Mix the yeast with a little bit of sugar and lukewarm milk, then sprinkle with a small amount of flour. Let it rise for 15 minutes until it doubles in size.
2. Mix the butter with the sugar and salt, gradually adding the milk and egg yolks. Combine the risen yeast mixture with the flour, kneading until the dough is smooth and elastic. Add the grated lemon zest, soft butter, and raisins to the dough, kneading it thoroughly.
3. Shape the dough into a ball, place it in a greased bowl, cover it with a cloth, and let it rise in a warm place until it doubles in size.
4. Once risen, knead the dough again, then place it in a greased and floured baking form. Let it rise again for a short time.
5. Bake the cake in a preheated oven at 180°C for 30-35 minutes, or until it is golden brown and the cake is cooked through. Dust with powdered sugar before serving.