This miracle recipe is so successful that now you will bake Easter only according to it
Easter 2025 will be remembered for a long time if you have an incredible custard Easter on the table. Flavourful, tender, moderately fatty – once you try this amazing dessert, you won’t want to make it any other way. The cooking process is accessible even to beginners. Ready-made custard Easter melts in your mouth and does not stale for a long time.
How to make the most delicious custard Easter
This recipe for Easter is for about 6-8 large pieces. If you want to make a small portion, halve the amount of ingredients.
Ingredients:
- cream 30% – 250 ml;
- flour – 1850 g;
- yeast – 100 g;
- water – 180 ml;
- eggs – 12 small or 10 large eggs;
- sugar – 450 g;
- butter – 350 g;
- sultanas – 100 g;
- lemon – 1 pc;
- candied fruits to taste;
- vanillin – 0.5 tsp.
Preparation:
- Cream can be replaced with regular or clarified milk. The fatter the drink, the better. Take the eggs out of the fridge in advance.
- For the custard base, boil the cream or milk. Add 100g of flour and stir to avoid lumps. Cover and cool to room temperature.
- While the brew is cooling, you can make the opara. Dissolve the yeast, a spoonful of sugar and two spoonfuls of flour in water. Leave in a warm place for 15 minutes to activate. Then mix the custard base with the yeast base. Cover with a towel and leave for another 20 minutes.
- Beat the eggs with the sugar and vanilla until puffy white foam. Melt the butter in the microwave and cool to room temperature. Add it to the egg mixture as well as the opara and custard.
- Then gradually incorporate the flour into the dough. Do not add it all at once – you may need less. If you add too much, the easter cakes will turn out “clogged”. Knead the soft, homogeneous dough thoroughly for at least 25 minutes. Cover the container with a towel and leave to rise for 1.5-2 hours.
- Knead the risen dough with your hands. Add the sultanas, zest of one lemon and, if desired, candied fruit. Spread onto paper moulds to one third of the height. Then cover again with a towel and leave in a warm place for 1.5 hours. The dough should rise to the middle of the mould or higher.
- Bake custard yeast Easter for about 60-80 minutes at 180°. Check the readiness with a wooden skewer. If the dessert is raw inside and browned on top, cover with foil.
