Juicy Easter cakes
7 yolks, a quarter cup of milk, 3 a dag of yeast, 2 112 glasses of flour, 5 a dag of butter, 2 lemons, pinch of salt. spoon of rum
Mix the yeast with a little sugar and lukewarm milk and put it in a warm place, make them grow. Add a pinch of salt to the grown ones, yolks, melted butter, sugar and flour. Mix, toss it carefully with a spoon and leave it for some time, until the dough rises. Then beat them up and repeat these steps 3-4 times. Pour the dough into molds of various shapes, completing to 1/3 volume, and wait, until it grows and fills the forms. Then put them in a hot oven. Take the baked cakes from the molds and sprinkle with the juice of two lemons mixed with sweetened water and rum. After cooling, cover with white icing; you can also sprinkle with chopped nuts or almonds. Stick a bunch of boxwood or blueberry green leaves into the top of each plantain.
