Cooking Easter cakes should be approached with a special mood, because if you do it in a bad mood, it may not work out, not rise or burn. It is also believed that when the dough is suitable for the cake and when it is baked it is not right to make noise and talk loudly, otherwise the cake will fail and the most important Easter dish will be spoiled.
There are many different recipes, but probably the most traditional ingredients for Easter are 500 grams of flour, 200 grams of sugar, 250 grams of butter, 5 eggs, dry yeast, lemon juice and salt. Yeast is diluted with warm water until a homogeneous mass is obtained, into which a tablespoon of flour is poured.
Everything is thoroughly mixed, covered with a lid and placed in a warm place so that the yeast can ferment and rise. At this time, the remaining flour is mixed with sugar and salt and added to the prepared dough. Stir all ingredients until you get a smooth, sticky mass. Then five eggs are driven into it alternately, mixing the dough after each egg. Butter must be softened, but not melted, add to the dough, mix well and put in the refrigerator for 8 hours, covered with a lid. After this time has elapsed, remove the dough from the refrigerator and put it in a warm place for several hours.
Correctly, the dough should turn out very lush, which is hampered by each vibration produced by the instruments, movements of people, air, and most importantly the vibration produced by speech and sound.
This is not at all a mystery, but the laws of physics, because vibration affects the structure of the dough and prevents air bubbles from settling in their places. Easter cake from such a dough will be hard, accumulate moisture from the inside and dry quickly.