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Recipe of Easter thread stuffed with fruits

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Recipe of Easter thread stuffed with fruits

Easter thread stuffed with fruits

40 mins
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Prepare this delicious Easter cake stuffed with fruit. It has a soft and fluffy texture. It takes two types of fermented and a fermented dough that helps it to be more spongy and better tasting. It is perfect to prepare during the Easter, ideal to share with your family and friends. Do not stop doing it.
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1 portion
  • 50 grams natural yeast
  • 1/2 cups milk, tibia
  • 1 tablespoon sugar
  • 2 tablespoons flour
  • 5 cups pending, for bakery 0000
  • 1 teaspoon salt
  • 1/2 cups sugar
  • 2 eggs
  • 100 grams vegetable shortening
  • 1 cup milk, tibia
  • 100 grams raisin
  • 250 grams pending, candied
  • 50 grams almond
  • 3 maraschino cherries
  • 3 maraschino cherries, green
  • 1 tablespoon apple jam


For the ferment: Put in a container the yeast with the warm milk, dissolve it well and add the sugar and flour. Cover the container and let rise for 10 minutes. This will help make the bread more fluffy.
Put in a bowl 1 cup of warm milk, 100 g of shortening, 2 eggs, 1/2 cup of sugar, 1 teaspoon of sugar and 5 cups of flour 0000. Mix until you get a homogeneous mass.
Remove the dough from the bowl and mash it carefully, avoiding to extract all the air. Stretch it finely with a rolling pin, spread it until a rectangle is left. Varnish the dough with melted butter and sprinkle a little sugar, distribute the previously mixed filling throughout the surface.
Add little by little the sifted flour with the salt and finally add the leavening yeast. Form a bun and go kneading it, helping with a little flour, until you manage to form a tender dough that does not stick on the counter.
Roll the dough, squeezing the edges and roll it. Join the ends to form a thread. Put it on a greased tray, cover it with a dry cloth and let it double in a warm place.
Put in a large bowl and let it light in a warm place, covering it with a cloth until almost doubling its volume.
Once it's done, make some cuts with the scissors, paint with beaten egg and bring to a hot oven (200º) for 8 minutes and then lower the temperature (170 ° C to 180 ° C) to finish cooking evenly. Approximate cooking time 40 minutes, depending on each oven.


you could use your imagination and play with the decoration


Once ready, remove from the oven and brush with jelly, interspersed with a few strokes of icing. Cut the cherries in half and decorate.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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