Easter pastries

Step 1

Prepare the opara for the dough - put the yeast, half of the sugar into the warm water and stir. Cover with a towel and leave in a warm place for 10-15 minutes. In a separate bowl, mix the yolks, the other half of the sugar, vanilla sugar, salt, butter, yogurt and lemon zest. Add the paste and gently mix everything together. Then add the sifted flour and knead the dough. Cover the dough with a towel and leave it in a warm place for an hour and a half.

Step 2

After this time, knead the dough. Mix the raisins with the powdered sugar and add to the dough. Make the kneading again. Place half of the dough in a buttered Easter mold. Make buns from the other half - divide the dough into 4 equal parts. Knead each one into a thin layer. Use a ring to cut out a circle. Twist the remaining strips of dough into a plait and place on the edge of the round base. Place a foil-wrapped egg in the middle.

Step 3

Cover the Easter and buns with a towel and leave in a warm place for another hour. After a while, grease the buns with egg yolk and together with the Easter send them to the oven heated to 175 degrees. Bake the buns for 25 minutes and the passover for 45 minutes. Allow the Easter to cool in an uncovered oven.

Step 4

For the glaze, mix powdered sugar with lemon juice. Brush the cooled Easter with the glaze and sprinkle with confectioner's sprinkles, and place the dyed eggs in the buns.

IMPORTANT: The total weight of nuts and dried fruits should not exceed 100 g per 500 g of flour