Grandma's Easter cake

Cooking such a cake is not more difficult than usual, but efforts, of course, will have to be made. But such delicious Easter pastries will be welcomed by all the household from young to old!

To begin with, we combine a glass of warm milk, a little sugar (literally 40 grams) and yeast in a deep and large enough container. The milk should be exactly warm, but in no case hot, otherwise the yeast will die - it will simply boil. Mix, tighten the container with cling film or cover with a clean and dry towel. We remove the container in a warm place for 40 minutes.

In a separate bowl, break the eggs, add the remaining amount of granulated sugar to them. Beat eggs and sugar well until fluffy, and then pour the rest of the milk into the resulting mass and spread sour cream. Mix everything and combine it with the yeast mixture. We are interfering again. We sift part of the flour - so much so that the dough is like thick sour cream. Now we put this mass in a warm place for 3 hours. Again covering the container.

When this time has passed, add softened margarine, as well as soft butter, pour in vegetable oil. Pour a little salt, sift the rest of the flour. For color and flavor, add saffron (this is optional). Spread the raisins (15 minutes before it needs to be washed, soaked in warm water, then rinsed again and dried with a towel) and knead the dough. Knead it thoroughly. It is important that it be soft, not steep. When the dough is ready, we put it back in a warm place for an hour, after which you can distribute the dough into molds.

When the dough is laid out in the molds, leave it in them for 15 minutes. At this time, turn on the oven to warm up to 180 degrees Celsius. The oven has warmed up, the dough in the molds has come up... We put the cakes to bake for 30 minutes.

Ready-made cakes are decorated with icing or to your taste.

Everything is ready! Happy holidays!