Yeast dough for Easter cake

Pour the warm milk (37 degrees) into a deep container.

Add turmeric.

Add yeast.

Add vanilla sugar.

Nutmeg.

Peel the zest from the orange, chop it finely, and add it to the dough.

Add sugar.

Add honey and eggs.

Add flour.

In a separate bowl, combine the yolks and salt.

Pour the eggs into the dough. Combine the ingredients.

We knead the dough on the table.

Roll out into a layer and grease with butter.

Roll it up and continue kneading.

The dough is glossy, soft, and elastic. It stretches easily and doesn't stick to your hands.

Place the dough in a deep bowl and leave to rise for 40 minutes.

We wash the dried fruits in advance, dry them, and mix them with a small amount of flour.

Once the dough has risen, place it back on the table, spread it out into a layer and place the dried fruits on top.

Roll it up so that the dried fruits are inside.

Let it rise for 1 hour.

Knead the dough. Divide it into 4 pieces and place them into the molds. Let it rise for 2.5-3 hours.

Bake the Easter cakes at 170 degrees for 40-50 minutes.