Mini Polish-Style Easter Cakes

Recipe author: EAT SMARTER
Mini Polish-Style Easter Cakes
40 min.
2 h. 25 min.
Ready in


for 1 baking sheet (Kugelhopf or Bundt pan)
For the cakes
200 milliliters
20 grams
fresh Yeast
50 grams
50 grams
500 grams
Butter (for the pan)
Pastry flour (for the pan)
For the icing
200 grams
2 tablespoons
2 tablespoons
Edible flower (if desired)
print shopping list

Preparation steps

Step 1/4

For the cakes: Preheat the oven to 180°C (approximately 350°F). Butter the pans and sprinkle with flour.

Step 2/4

Sift the flour into a bowl and make a well in the middle. Mix the yeast with 2 tablespoons warm milk until dissolved, then pour into well and gradually mix in flour to make a smooth dough. Cover and let rise for about 30 minutes. Add the eggs, butter, remaining warm milk and the sugar to the dough and beat until a slightly firm dough. Fit dough into cake pans and let rest for about 15 minutes. Bake for about 1 hour, or until a toothpick inserted in center comes out clean.

Step 3/4

Allow cakes to cool and remove from the pans. 

Step 4/4

For the icing: Beat the powdered sugar with cream and rum into a thick, glossy glaze. (Add a little more cream if needed.) Drizzle over the cake, garnish as desired with flowers, let icing dry and serve.