How about a delightful Easter cake?

I tried to make both custard and curd Easter cakes with a higher moisture content like panetonne, but they turn out more moist and interesting in taste, and I won’t say that my Easter cake is better, but this taste and aroma of Easter is closer to me
😊Enjoy viewing and ask in the comments if something is not clear or if you have any comments or tips to make it better.
⚠️Keep in mind that the conditions in each kitchen are different, so your fermentation time and dough consistency may vary. It is up to you to control the dough and react accordingly.
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🌐 LINK TO RECIPE HERE ⤵️
➡️sites.google.com/view/kukabak...
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🎗️I distribute the food from the video to those in need.
It will be great if you can help me⤵️
ko-fi.com/kuka1
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CONTENT
0:00 - Introduction
0:17 - Dough No. 1
1:18 - Part of the autolysis test
1:52 - Basic dough
5:22 - Shaping
6:35 - Baking
7:01 - Cooling down
7:22 - Frosting
8:34 - Ready Easter cake
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🧑‍🍳Recipe
➡️Weight of finished Easter cake 3 pcs x 400 g
➡️Dough weight 3 pcs x 500 g
➡️Shape Ø 12 cm, height 10 cm
✅Dough No. 1
150 g milk
4 g dry yeast or 12 g live (if overnight in the cold, then 1 g dry and 3 g live)
25 g sugar
200 g premium flour (protein 12 g)
✅Part of autolysis test No. 2
100 g (2 pcs) eggs
50 g (3 pcs) yolks
0 - 50 ml milk, depends on the properties of the flour
50 g sugar
300 g premium flour (protein 12 g)
✅Basic dough No. 3
380 g dough No. 1
550 g part of dough No. 2
50 g sugar
20 g honey
8 g salt
1 piece orange and lemon zest, grated
200 g butter
½ tsp ground cardamom
✅Filler
100 g raisins/dried apricots
100g cranberry/cherry
100 g candied fruits
✅Icing
30 g (3 pcs) protein
1 pinch salt
1 tbsp lemon juice or vinegar
180 g caster sugar or fine-grained sugar
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