Detailed cookie recipe. The best Easter cake: a step by step recipe with a photo
Dear hostesses, we celebrate the bright holiday of Easter!
For you, we have prepared a wonderful selection of Easter cakes for every taste.
Only the most ideal, successful and proven recipes with step-by-step photos.
You will succeed, even if you have not tried to bake Easter cakes on your own before!
Alexandria cake with raisins
Alexandrian dough is considered one of the best for making Easter cakes.
Baking from it turns out soft, tender and very tasty. It is from such a dough that we will prepare this cake!
Ingredients:
For test:
- Eggs0 - 1 pc
- Yolk - 1 pc.
- Sugar - 100 gr
- Dry yeast - 1 tsp
- Warm milk - 125 ml
- Melted butter - 80 gr
- Raisins - 50 gr
- Flour - 250 gr
- Vanilla - on the tip of a knife
- Salt - a pinch
For glaze:
- Powdered sugar - 100 gr
- Egg white - 1 pc.
- decoration, sprinkle
Cooking:
Pour yeast into warm milk, stir and leave to stand at room temperature.
While the yeast is accelerating, we will take the melted butter, pour sugar into it and add the eggs.
Shake everything together with a whisk or fork, after which we add the yeast mixture. We mix.
Add raisins to the resulting liquid.
Cover the bowl with cling film and leave warm for 30 minutes.
After this time, open our mixture and add vanilla and salt, shake.
We add the sifted flour in portions, kneading a not very thick dough.
Lubricate the cake mold vegetable oil, spread the dough into it, about half the volume.
Cover with clingfilm and leave for 4 hours. The dough will rise well and take up the entire volume of the form.
Remove the film and bake for about 40 minutes at 180 degrees.
Time may vary depending on your oven.
Kulich is ready and it's time to make icing for him.
To do this, beat 1 egg white and icing sugar in one bowl until white foam with stable peaks.
Cover the finished cake with icing on top.
If it turned out to be too liquid, then you can put the cake in a still warm oven, where it will seize a little and stop flowing.
While the icing is still liquid, sprinkle it with decorations.
This is such a wonderful and very easy recipe!
Perfect cake with sour cream and candied fruit
The recipe is really perfect!
Soft sour cream dough melts in your mouth and goes well with chocolate icing. Be sure to try!
Cooking:
For chocolate lovers, we have prepared a special recipe for the softest and amazingly delicious Easter cake!
Ingredients:
- Warm milk - 100 ml
- Dry yeast - 1 sachet
- Flour - 400 g
- Eggs - 2 pcs
- Sugar - 150 g
- Melted butter - 100 g
- Curd 100 g
- orange peel
- Salt - a pinch
- Cocoa - 40 g
Cooking:
We add yeast, a tablespoon of sugar and three tablespoons of flour to warm milk. Let's stir.
We will get a liquid sourdough. Cover it with a towel or cling film and leave it in a warm place for 20-30 minutes.
Grate the zest of an orange. Only the orange skin, try not to get the white fibers, otherwise it will turn out bitter.
Add the foamy yeast mixture and melted butter there too.
We send cottage cheese there, it should not be grainy, and mix everything together.
Then add a pinch of salt and cocoa, stir.
Add flour in batches and knead the dough.
We knead a not very dense dough, it should retain softness and plasticity.
Cover the dough ball and leave it in a warm place for an hour.
The mass should approximately double in volume.
Divide it into portions and place in pre-greased molds.
The dough should take up no more than half of the form, you need to leave room to rise.
We cover our blanks again and wait about an hour until they rise almost to the top of the molds.
We bake at 180 degrees for 20 minutes (for small forms) and 30-40 minutes for large ones.
Cooking delicious chocolate icing.
Melt a chocolate bar in two tablespoons of milk in a water bath.
You can take not only dark, but also milk and white chocolate, it will still be very tasty.
Dip the top of the finished cake in melted chocolate.
Top with confectionery powder or nuts until the chocolate has set.
Lacy cake kraffin
It will decorate any Easter table thanks to its intricate and very beautiful shape.
It is not difficult to prepare it at all, and the taste will surprise you!
Cooking:
Delicate cake with cottage cheese and raisins
An amazing successful recipe for cottage cheese cakes, designed for a large family!
The dough is very soft with a pronounced curd taste, just overeating and without much difficulty.
Ingredients:
- Flour - 500 g
- Cottage cheese not grainy - 150 g
- Butter - 100 g
- Sugar - 100 g
- Milk - 100 ml
- Water - 100 ml
- Eggs - 2 pcs
- Salt - 1/2 tsp
- Fresh yeast - 25 g (You can dry 1 sachet)
- Raisins - 100 g
Cooking:
Crumble the yeast, pour it with warm water, let stand for 1-2 minutes.
Then stir until the yeast is completely dissolved.
Add three tablespoons of flour, a whisper of sugar to the yeast solution, mix until smooth.
You will get a liquid yeast starter. Cover the bowl and leave it warm for 20 minutes.
While the yeast is activated and rising, we take the cottage cheese, pour milk into it and interrupt with a blender so that there are no lumps left.
The cottage cheese should turn out to be like sour cream in consistency, then the cake will turn out to be very tender, without curd lumps.
Add chicken eggs, salt, sugar, melted but not hot butter to the curd mass.
And with the same blender, stir again until smooth.
Add the foamed yeast mash to the curd mass and mix.
Add the sifted flour in stages and knead the dough.
The dough will gradually thicken.
When it becomes impossible to stir it with a spoon, you can proceed to manual kneading.
It will take approximately 10-15 minutes to knead the dough. We pull it out, turn it over, crumple it, we do not regret it.
Even after making all the flour according to the recipe, the dough should remain sticky, soft and fluffy.
During kneading at the end, we introduce already prepared, steamed raisins, knead for a couple more minutes and you're done!
We cover the finished dough and let it stand for 2 hours in a warm place to rise. It should double its size.
Punch down the risen dough. We prepare the forms by lubricating them with oil.
We separate small pieces from the dough, round for beauty and place in cake molds.
We fill out the forms with a test no more than 1/3, because the dough will still rise!
Try to keep the top of the pieces smooth, then during baking you will get neat hats, without protruding raisins.
We put the forms in heat for another hour and a half to rise. These Easter cakes can already be greased with egg yolk and sent to the oven.
We bake at 180 degrees for 30 minutes, small, as in the photo. If you have a larger form, then it will be baked correspondingly longer.
Large Easter cakes are baked for about an hour.
Leave the finished cakes to cool in the form for 15-20 minutes, then they will come out easily.
Let them cool completely and decorate with white frosting caps. How to do it, see the first recipe.
Delicious, tender cottage cheese cakes are ready!
Custard Easter cake
Choux pastry always surprises with its softness, it does not get stale for a long time and tastes incomparable.
We suggest you cook these beautiful custard cakes that are sure to brighten up your table.
Ingredients:
- Flour - 350-400 g
- Cream 10-20% - 200 ml
- Egg yolks - 6 pcs
- Butter - 100 g
- Sugar - 100 g
- Salt - 1/2 tsp
- Dry yeast - 6 g (fresh 15-20 g)
- Dried fruits - half a cup
- Vanilla - 1 tsp
- Cardamom - 1/2 tsp
Cooking:
Pour boiling water over raisins or other dried fruits in advance so that they become soft enough.
Take 30 g of cream, warm it up a little and add yeast to it. Stir until dissolved.
Separate two heaped tablespoons from the bulk of the flour. Bring the remaining cream to a boil.
Mix flour and boiled cream and rub well without lumps.
Cool to 40 degrees (so that the hand is not hot to touch) and add the yeast solution to this custard dough.
Mix everything together, cover with cling film and leave in a warm place until it doubles in size.
You can determine the readiness of the dough in this way: at first, the dough actively grows and tends to rise, but then there comes a moment when it begins to settle, which means it is ready.
It took us about 45 minutes to make our dough.
Mix the remaining flour with salt and cardamom.
Beat the yolks with sugar with a blender, add vanilla and soft butter there.
The yeast dough stood for 45 minutes, it has already begun to settle and it is all so pimply and airy.
Add to it the egg mixture that we just made and, while stirring, begin to add flour, gradually.
Put the remaining flour on the table and continue to mix it into the dough.
We interfere for a long time and carefully, all the flour should go into the dough.
Knead and knead for 10 minutes.
As a result, the dough is homogeneous, soft, but does not stick to your hands.
Grease a bowl with oil, round the dough and cover with cling film.
Leave warm until doubled in size. For this amount of testing - 1 hour 20 minutes.
If you want beautiful and unusual cake then divide the dough into five equal pieces.
Cover them with foil and let them rest for 10 minutes. Then we start cooking.
Roll each of the pieces into a cake, grease with warm butter, lay dried fruits on top and overlap one on top of the other, as in the photo.
Starting from the edge, roll the cakes into one large "sausage", fastening the edges.
We will cut this "roll" in half.
We will get two such pink-shaped dough blanks.
Place them in oiled molds.
Let them stand for 40-45 minutes, the dough will rise again. And such lush blanks can be sent to the oven.
We bake at 170 degrees for 40-55 minutes, depending on your oven and the volume of Easter cakes.
Readiness is checked with a wooden stick.
We pierce in an inconspicuous place, if the stick remains dry and there are no traces of dough on it - it's ready!
Hint: if the top of the cakes is already starting to burn, and they are still damp inside, then cover the top with foil.
When they are ready, let cool and remove from the mold. Sprinkle powdered sugar on top and you're done!
The softest, lush and very fragrant symbol of Easter on your table!
Lush Easter cake without yeast and interesting ways to decorate
For those who do not like and do not accept yeast baking, we have found wonderful recipe yeast-free cakes.
He is very lucky! Allows you to bake beautiful, lush Easter cakes that will be no worse than yeast cakes.
And in addition, see interesting options for decorating the top from a professional pastry chef!
Cooking
An easy option for those who are busy and prefer to cook everything in a slow cooker.
Here is such a lush, voluminous, one might say family, Easter cake you get according to this recipe. Enough for everyone!
Ingredients:
- Milk - 200 gr
- Butter - 150 gr
- Eggs - 3 pcs
- Sugar - 150 gr
- Vanilla sugar - 1 sachet (8g)
- Orange juice - 100 gr
- Raisins - 100 gr
- Yeast (dry) - 9 gr
- Flour - 700 gr
- Salt and vegetable oil
Cooking:
Pour raisins with orange juice.
Place yeast, 1 tablespoon sugar and 4 tablespoons flour into warm milk.
Stir and put in a warm place for half an hour.
Crush the eggs with simple sugar and vanilla, combine with melted butter, mix.
Combine the dispersed yeast mass with the egg mass and mix well. Start slowly, add flour with spoons and knead the dough.
Add flour until the dough allows you to stir it with a spoon, you do not need to knead anything with your hands.
The dough is soft and sticky. Place it in an oiled multicooker bowl.
We select the Multicook program, set the temperature to 35 degrees, the time is 1 hour 20 minutes.
We press "Start". The dough will rise inside.
If you do not have the Multi-cook function, use the Yoghurt function or another one that is close in temperature.
After the set time has passed, remove the dough from the multicooker. Punch down by adding flour.
Drain the liquid from the raisins and fold them into the batter. Place the dough for a few minutes.
Lubricate the mold again and lay the dough again.
We select the “Multi-cook” function 35 degrees for 35 minutes so that the dough comes up again.
The dough should rise to half of the bowl.
After that, turn on the baking mode. For this dough volume, the baking time is 1 hour 40 minutes.
Check readiness with a wooden skewer.
Let the finished cake cool down and remove from the bowl.
Usually, the top of baked goods in multicookers remains unbrown, but in our case this is not a problem, because. it will be hidden under the egg glaze.
For the egg glaze recipe, see the first recipe above.
Decorate the cake with confectionery sprinkles and you can treat your home!
It turns out soft, tasty, and enough for everyone!
Tasty and tall Easter cake in a bread machine
Cooking cakes in a bread machine is very convenient!
She will knead the dough herself and you will not have to put in much effort to get beautiful, tall pastries.
Our recipe will help you with this.
Ingredients:
First bookmark:
- Water - 50 ml
- Eggs - 4 pcs
- Sugar - 2 tbsp. l
- Butter - 80 g
- Flour - 290 g
- Yeast-2 tsp
Second bookmark:
- Salt 0.5 tsp
- Sugar - 2 tbsp. l
- Vanilla sugar - 1 tsp
- Wheat flour - 145 g
- Yeast - 0.5 tsp
- Raisins - 70 g
For glaze:
- Egg white - 1 pc.
- Sugar - 20 g
Cooking:
The recipe is divided into two tabs. First, let's prepare the brew.
To do this, pour water into the bowl, break 4 eggs there, 2 tablespoons of sugar, put soft butter, yeast.
We put the dishes in the bread machine. We put on the program with kneading and baking for 3 hours 40 minutes.
In the process of kneading, 20 minutes after the start, you will need to make a second bookmark.
Add half a teaspoon of salt, two tablespoons of sugar, a spoonful of vanilla sugar, the remaining flour and raisins.
While the bread machine is cooking, make the egg white frosting.
Beat the egg white with sugar with a blender until a stable white foam.
It turns out such a high cake, ruddy, soft and aromatic.
Let it cool and then take it out of the mold.
Top it with frosting and sprinkles.
You can serve guests!
Royal cake
Truly royal!
Fragrant spices give it a special charm, and lemon glaze - a unique magical taste!
Cooking
Large Viennese pastry cake
Viennese pastry is very suitable for Easter baking.
Let's make such a beautiful, fragrant and lush cake out of it!
Ingredients:
- Warm milk - 500 ml
- Sour cream - 200 g
- Butter - 120 g
- Vegetable oil - 3-4 tbsp. l
- Sugar - 2 cups
- Eggs - 3 pcs + yolk - 2 pcs
- Salt - 1 tsp
- Orange peel - 1 tbsp. l
- Raisins - 250 g
- Yeast - 3 tbsp. l
- Warm water - 70 ml
- Flour - 1500 g
- Vanillin - 1 tbsp. l
Cooking:
Pour dry yeast with warm water, add 70 g of warm milk and 2 teaspoons of sugar.
Mix well and leave for 15 minutes.
We turn to kneading the dough.
To do this, add salt, three tablespoons of sugar, yeast mixture, half of the flour to warm milk.
Knead the liquid dough. Then cover it and let it stand until it doubles in size.
After that, add sour cream, eggs and yolks, all the remaining sugar, orange zest, a spoonful of vanillin, softened butter, three tablespoons of vegetable oil, raisins, the remaining flour.
It will be necessary to interfere for a very long time and carefully so that all the flour is dispersed and absorbed. We don't regret it.
In total, intensive kneading of the dough will take about fifteen minutes. At the same time, it should remain soft and not tight.
Place the finished dough in a bowl, cover and let rise again.
Then put the dough into a greased form.
You can divide the entire volume of dough into portions and make many smaller cakes.
The dough should take up no more than half the volume.
Let the dough rise. After an hour, it occupies almost the entire volume of the form. Time to put it in the oven.
Bake at 180 degrees for 35-40 minutes.
We decorate the finished cake with protein glaze. How to make it, see 1 recipe.
While the icing is still soft, decorate the cake with sprinkles and confectionery sugar flowers. Or any other decoration.
Kulich turns out well, simply royal. To a big happy family!
Italian Easter cake Panettone
Italians usually bake it for Christmas, but in Russia it fell in love and took root precisely at Easter.
The recipe is not very simple, but it is worth it, the Easter cake, which is obtained as a result, impresses with its great taste!
Cooking:
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Happy Easter, peaceful sky, spring and goodness to you!
The traditional Easter cake is a tall sweet bread with a yellow crumb and a golden brown crust. This is how our grandmothers baked it. Over time, the recipe was improved, they began to add raisins, then candied fruits and nuts, making the cake even tastier and more elegant in the context.
KitchenMag has prepared six recipes for Easter cakes from classic to innovative.
Easter cake with candied fruits and almonds
Although candied fruit is a borrowed word (cukaty, from cukier - "sugar"), they knew how to cook this sweet in Russia and called it "dry jam". Candied fruits even then served as a natural substitute for sweets, rich in fiber and organic acids.
You will need:
- Wheat flour 1 kg
- Milk 1.5 cups
- Butter 300 g
- Chicken egg 6 pcs.
- Sugar 2 cups
- Salt ¾ teaspoon
- Raisins 150 g
- Candied fruits 50 g
- Fresh yeast 50 g
- Walnuts 50 g
- Vanilla sugar ½ teaspoon
- Breadcrumbs taste
Cooking method:
1. In 1.5 cups of warm milk, dilute the yeast, then add salt, whitened sugar with egg yolks, melted butter or margarine, egg whites whipped into foam. Mix all this, add four cups of flour and knead the dough.
2. Sprinkle flour on top, cover and place overnight in a draft-free place.
3. In the morning, add the rest of the flour, vanilla sugar, knead the dough. The dough should not be very thick, but well kneaded and free to lag behind the walls of the dish. Cover the dough and place in a warm place to rise.
4. After the dough has risen, add raisins, nuts, mix and arrange in molds. To get a more magnificent cake, the form must be filled to 1/3 of the height, for a denser one - to 0.5 of the height.
5. Prepare the forms as follows: cover the bottom with a circle of white paper oiled on both sides, grease the sides with oil and sprinkle with flour or crushed breadcrumbs. Put the molds filled with dough in a warm place and cover with a towel. When the dough has risen to 3/4 of the height of the form, brush the top with a beaten egg and place in the oven (not very hot, about 180 degrees) for 50-60 minutes. During baking, the cake mold must be turned very carefully, but do not shake.
6. So that the top of the cake does not burn, after it has browned, cover it with a circle of paper moistened with water. Check the readiness of the cake with a toothpick.
7. After cooling, cover the cake with icing and decorate with candied fruits and nuts.
Cake with orange peel
A family recipe that, according to legend, does not like drafts, loud screaming and slamming doors, but you need to cook it with bright thoughts.
You will need:
- Fresh yeast 60 g
- Milk 600 ml
- Flour 1.5 kg
- Butter 200 g
- Eggs 6 pcs.
- Sugar 450 g
- Salt 1.5 tsp
- Bean vanilla, seeds 1 pod
- Village sour cream 300 g
- Peel of a large orange 1 PC.
- candied orange 100–120 g
- Yolk for brushing 1 PC.
- Protein 1 pc.
- Powdered sugar 150 g
- Cream with 30% fat 1 st. l.
- Lemon juice 1 tbsp. l.
Cooking method:
1. Mash fresh yeast with a few tablespoons of warm milk into a paste. Pour in the rest of the milk and add 500 g of flour, stir well so that there are no lumps. Cover the bowl with the dough and let it sit in a warm place until it doubles in size.
2. Melt the butter and set aside. Rub the yolks with sugar and salt, add sour cream, grated zest and vanilla seeds. Add the risen brew and stir. Add the rest of the flour in batches.
3. Slowly pour in the melted butter, mixing well. Knead the dough with your hands for about ten minutes. Whisk the egg whites and gently fold into the batter. The batter should not be very thick and should pull away from the sides of the bowl. Leave the dough to rise, it should double in size.
4. Punch down the risen dough, add candied fruit, lightly sprinkled with flour. Knead a little, cover again and leave in a warm place to rise for another 40-50 minutes. Knead the dough again and spread it into the molds, filling no more than 2/3 of the volume. Leave for one more approach.
5. Preheat oven to 200°C. Lubricate the surface of the cakes with beaten egg yolk. Put the molds in the oven and bake for 40 minutes. Cut out circles from parchment, moisten them with water and cover the Easter cakes. Reduce the oven temperature to 175°C and bake for another 15-25 minutes. Check readiness with a wooden stick. Remove the finished cakes from the oven, then from the molds. Place on rack and cool.
6. When the cake is completely cool, proceed to the glaze. Beat egg white to soft peaks. Gradually add the powdered sugar while continuing to beat. When the mass becomes smooth and shiny, add the cream, beat for 30 seconds, pour in the lemon juice and beat again. Immediately spread the frosting over the completely cooled cakes and leave until completely set.
Kulich Kraffin
Cruffin is a hybrid of a French bagel called a croissant and an American muffin cake. It is prepared by layering and baking puff pastry. Confectioner Steven, who invented this pastry, called his brainchild "the unicorn in the world of desserts", because the secret of this "mutant" is not only in the stratified dough, but also in the delicate filling that you can make whatever you like, to your taste.
You will need:
- Milk 220 g
- Flour 700 g
- Eggs 2 pcs.
- Egg yolks 4 pcs.
- Sugar 80 g
- Vanilla sugar 15 g
- Butter 80 g
- Fresh yeast 40 g
- Salt to taste
- Raisins 100 g
- A mixture of candied fruits 50 g
- Cognac 50 g
- Butter 100 g
Cooking method:
1. Mix warm milk with yeast and a spoonful of sugar. Let the hat rise. Sift the flour into a deep bowl and make a well. Beat eggs and yolks with sugar, melt butter.
2. When the yeast is activated, pour it into the flour, add the beaten eggs and butter, salt. Knead the dough. Put it in a clean cup and brush the top with vegetable oil. Cover with foil, remove for an hour. After an hour, the dough should rise. Prepare molds. Divide the dough into three pieces. Form koloboks, let them lie under the film.
3. Take one part of the dough and roll it into a layer. You can pour a spoonful of vegetable oil on the table, then the dough will not stick and roll out well. Lubricate the layer with oil, lay out the raisins and candied fruits. Roll the sheet into a roll. Do the same for the other test. Rolls should lie under the film for 20 minutes. Then cut the roll halfway through. Wrap one end of the roll from the outside. Lift the other end of the roll slightly and roll, wrap the tip inward. Put the cake in the form. We do the same with others.
4. Remove for one hour in a warm place. Cover with a towel. The dough should rise. There should be a place in the form up where the cake will grow. Preheat the oven to 200 degrees. Bake for ten minutes, then turn down to 180 degrees. Cover with foil on top. Bake for only 35-40 minutes. Check with a wooden stick. When ready, let them cool in the molds. Sprinkle icing sugar or icing on top.
Easter cake "Red velvet"
Perhaps the most unusual Easter cake recipe. It turns out bright red, with cottage cheese dough, with white chocolate and sugar fudge.
You will need:
- self-rising flour 600 g
- Homemade fatty cottage cheese 200 g
- Beet juice 200 ml
- Crushed white chocolate 100 g
- Carrot juice 100 ml
- Water 100 ml
- Egg whites 8 pcs.
- Powdered sugar 1 kg
- Lemon juice ¼ part
Cooking method:
Mix all the ingredients until smooth, pour into four disposable molds with a diameter of 12 centimeters or at your discretion. Put in the oven at 160 degrees and bake for 40 minutes until fully cooked; inside the dough should be baked - this can be checked with a wooden stick. When the Easter cakes are ready, they must be left and allowed to cool, you can also soak a little rum.
At this point, prepare the glaze: beat eight egg whites with a kilogram of powdered sugar and add the juice of 1/4 lemon, bring to a homogeneous, shiny and viscous mass. Decorate Easter cakes with sugar fondant and sprinkle with any decoration of your choice.
Chocolate cake
The advantage of such a cake is that its crumb is very lush, and even moist inside.
All housewives are divided into two groups: those who agree not to sleep at night and enthusiastically knead the dough for Easter cake, and those who are too lazy-never-cannot, and those who follow holiday baking to the store. Of course, homemade Easter cake is much tastier than store bought. However, sometimes looking at the list of products and the complex ways of turning these lists into fragrant lush dough, many give up. Easter baking, especially traditional recipes, is not given to everyone. Therefore, simplified recipes for Easter cakes were invented, which use dry yeast and much less muffin.
Here you are, please, to help 5 of the most delicious and simple recipes, and you will only need self-confidence and a positive attitude, it was not without reason that in the old days they said “What a mood - such a cake!”.
About how to prepare for cooking Easter cakes, our site has written more than once. In the current review, there will only be recipes, and they are more than simple. Of course, you don’t put as much muffin into the “quick” dough for Easter cakes as into the one that is being prepared almost overnight. However, you can soak raisins and dried cherries in rum or cognac. You can add a mixture of cardamom, nutmeg and cloves instead of the usual vanillin to make the aroma dizzy. If the aroma of vanillin is more familiar to you, buy real vanilla pods - you will understand the difference between store-bought "chemistry" and real fragrant vanilla. Do not replace real butter with margarine. Buy homemade chicken eggs. Take Easter baking seriously, because you cook it once a year.
So, you have decided to bake an Easter cake, and 5 of the most delicious and simple recipes are waiting for your warm hands!
Easter cakes "Bright Easter"
Ingredients:
For test:
500 ml milk
1-1.3 kg of flour,
6 eggs
200 g butter,
200-250 g sugar,
11 g dry yeast,
½ tsp vanilla,
1 pinch of salt
300 g pitted raisins.
For glaze:
2 egg whites
100 g sugar.
For decoration:
multi-colored marmalade or sprinkles.
Cooking:
Dilute dry yeast in warm milk, add 500 g of flour to it and put the dough in a warm place for half an hour. Separate the yolks from the proteins and rub them with sugar and vanilla. Whisk egg whites with salt until foamy. In the approached dough, add the yolks, softened butter, proteins and gradually, stirring, add the remaining flour. Knead the dough and leave it for 1 hour to rise. Then add the washed raisins, mix and wait until the dough rises again. Ready dough fill ⅓ of the greased molds and leave in this form for a while so that the dough rises and fills the molds with itself. Bake Easter cakes in an oven preheated to 150ºС until cooked. Meanwhile, prepare the frosting. To do this, beat the whites with sugar until stable peaks form. Cover hot Easter cakes with prepared icing and decorate with multi-colored pieces of marmalade, chopped nuts or ready-made sprinkles.
Easter cake "Wonderful"
Ingredients:
For test:
1 kg flour
2 tbsp. warm milk,
250 g margarine,
6 eggs
1 st. Sahara,
1 tsp vanilla,
2 tbsp. l. dry yeast,
1 st. shelled pumpkin seeds.
For glaze:
1 protein
½ st. Sahara,
1 tsp lemon juice
1 pinch of salt.
For decoration:
100 g of multi-colored candied fruits.
Cooking:
For dough, mix dry yeast with 1 tsp. sugar, pour milk, mix and add 1.5 tbsp. flour. Leave the dough in a warm place for 1 hour. Separate the yolks from the whites of the eggs. Mix the yolks with the remaining sugar and vanilla, add 200 g of softened margarine and mix. There, pour the dough into the total mass. Whip the egg whites and fold into the dough. Gradually add the remaining flour into it. Then add pumpkin seeds (whole or chopped), mix well and leave the dough for another 1 hour in a warm place. Lubricate the prepared baking dishes with the remaining margarine and fill them halfway with the dough. Let the dough rise and only then put the molds in the oven preheated to 180ºС. Bake for an hour. Beat the protein with a pinch of salt into a strong foam. Whisking constantly, add lemon juice and sugar. Pour hot cakes with the resulting icing, sprinkle with candied fruits on top and let the icing harden.
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Easter cake "Catherine"
Ingredients:
500 ml warm milk
9-10 Art. flour,
1 st. Sahara,
1 tsp salt,
½ st. vegetable refined oil.
200 g butter or margarine
5 eggs
2 tsp dry yeast,
½ st. seedless raisins.
Cooking:
Pour a little warm milk into a 0.5 l jar, add 2 tsp. sugar and yeast, mix and put the dough in a warm place so that it rises. Sift the flour into a wide container, but not all, but about 8 cups. In a separate bowl, dilute eggs, salt, vegetable and butter, separately mashed with sugar, in milk. Pour the mixture into the flour sifted in advance, then the dough and add the raisins. Knead the dough, gradually adding the rest of the flour. You will get a lot of dough, it will be enough to cook several Easter cakes. Spread the dough on greased forms and bake in an oven preheated to 180ºС until cooked. Cool the baked Easter cakes, pour over the icing made from 1 protein and 1 tbsp. sugar, whipped with a mixer, Decorate the Easter cakes as you wish.
And to make Easter cakes really right, you can also try “night” recipes. With this method, yeast, even dry yeast, will be able to raise much more muffin in the dough, which means that your Easter cakes will be the most delicious.
Kulich "Resurrection"
Ingredients:
For test:
3 art. flour,
1 st. warm milk,
200 g butter,
1 st. Sahara,
2 eggs,
2 tsp dry yeast,
½ st. raisins,
vanillin - to taste.
For glaze:
3 squirrels,
1 st. Sahara.
Cooking:
In the evening, without stirring, put the yeast, sliced \u200b\u200bbutter, sugar (sweet teeth can increase the amount of sugar by adding half more to the glass of sugar indicated in the recipe) and washed raisins in an enameled pan without stirring. Regarding the latter, I would like to give advice: take dark raisins for this pastry. When it is infused overnight, the dough will turn out to be a very pleasant cream color. Pour everything with a glass of warm milk, cover with a clean towel and leave until the morning. In the morning, add flour and vanillin to this mass to taste. Knead the dough well and spread it into greased molds, filling them halfway. Let the dough stand until it doubles in size. Now put the cake in the oven and bake at a temperature of 200ºС until cooked. From time to time, check the readiness of baking with a wooden stick. Coat the finished cake with icing, decorate with sprinkles and dry in an open oven.
Easter cake "Glorious" with saffron
Ingredients:
7.5 Art. flour,
1.5 st. milk,
1.5 st. Sahara,
1.5 st. melted butter,
8 eggs
1.5 sachets of dry yeast
vanilla - to taste
2 tbsp. l. dry saffron, diluted in a small amount of water,
0.5 st. raisins.
Cooking:
Beat eggs with sugar, add melted butter, milk, spices and flour mixed with dry yeast to the mixture. Leave the mixture overnight in a warm place. During this time, beat the risen dough a couple of times. It shouldn't be cool. Grease the baking molds with oil, sprinkle with semolina or breadcrumbs. Fill the molds ⅓ full with the dough and let it rise a little. Bake Easter cakes in an oven preheated to 180-200ºС until cooked, checking it with a wooden stick or a torch. Sprinkle the finished cakes with powdered sugar and decorate as you wish.
Happy Easter! Joy to you and your families!
Larisa Shuftaykina
Helpful Hints
An obligatory dish on any Easter table is and always has been Easter cake, which is lit in the church. For a long time in Russia they made a lot of dough for Easter cakes, because it was better suited in large volumes. Then, unlike the dough for pies and pies, a lot of eggs, sugar, butter and whipped proteins were always put in the dough for Easter cakes. Thanks to these components, the dough turned out to be very rich, and the finished cake could always not get stale for a long time.
Since traditional Easter cakes are prepared with yeast, it is forbidden to overload the dough with muffin from the very beginning to activate their work. That is, the dough is prepared in several passes, gradually introducing eggs, sugar and butter. The dough must be treated very carefully, cherished, wrapped in blankets and protected from drafts.
According to church canons, the dough must be made on the night from Thursday to Friday, bake Easter cakes on Friday afternoon, and illuminate on Easter night. They eat Easter cakes all week, until the very Radonitsa. According to the classical tradition, high cylindrical tin forms are used for baking Easter cakes. You can also use aluminum pans with a volume of no more than 1 liter, as there is a danger that the dough may not be baked in modern electric or gas ovens.
Easter cake recipe
In the old days, Easter cakes were made in forms similar to buckets, and they were baked, of course, in an oven. The finished adze was laid out in tall molds, which were well lubricated with soft oil, filling the molds halfway. When the dough rose to the edges of the form, the cake was set to bake.
Today, Easter cakes are baked for approximately 1.5 - 2 hours, depending on its size. There are a great many decorations for ready-made Easter cakes today: nuts, icing, candied fruits, symbolic inscriptions, multi-colored millet and other finishing products.
In the recipes of old Russian cuisine, there are about 20 types of Easter cakes. Small and large Easter cakes have varying degrees of richness, but a prerequisite for each is high growth. They say that if the Easter cake turned out, that everything will be fine in the house, and if the crust is cracked, it doesn’t fit, or some other defects happen, then misfortune will come to the house.
Let's add that together with Easter cake they also cooked artos, Easter bread, which is a kind of prototype of Easter cake. Artos has a liturgical meaning, and its consecration is a church rite, while the consecration of Easter cake is a folk custom.
So, we have collected for you the 10 most interesting recipes Easter cakes. Let's start with the most common.
Easter cake recipes
ordinary cake
It won't take you a lot of time to make this cake. Easter cake turns out tasty and fragrant, and all you need is to wait for the moment when the yeast wakes up, add all the ingredients, put the resulting dough into molds, let it reach and bake.
Ingredients:
Pressed yeast - 50 g
Eggs - 4 pieces
Milk (can be melted) - 1 cup
Sugar - ¾ cup
Sugar with cinnamon - 1 tbsp.
Vanilla sugar - 1 sachet
Wheat flour - 4 cups
Olive oil - 2 tbsp.
Candied fruits, raisins
Easy cake recipe
Cooking:
1. Heat the milk (it should not be hot), pour into a bowl. Add 1 spoon of sugar.
2. Crumble yeast, add to milk, stir and set aside for 10 minutes.
3. Pour the remaining sugar and beat the eggs in a separate container. Add cinnamon sugar and vanilla sugar.
4. Pour in olive oil and melted butter, mix everything well.
5. Mix suitable yeast with dough, add raisins and candied fruits.
6. Add flour, mix thoroughly. The dough should turn out to be thin, similar in consistency to thick sour cream.
7. Forms for Easter cakes should be greased with vegetable oil and filled with dough halfway. So that the dough does not stick to your hands, grease them with vegetable oil or moisten with water. Cover future Easter cakes with towels and leave for about 1 hour in a warm place to come up. They should rise 3/4 of the height of the mold.
8. Lubricate the top of the Easter cakes with yolk.
9. Bake Easter cakes in an oven preheated to 180 degrees for about one hour, check the readiness with a wooden stick. If the top of the cake starts to burn, then cover it with parchment or foil.
10. Cool the Easter cakes and cover them with purchased or self-made glaze.
Recipe for a delicious cake
Easter cake with baked milk
Everyone will get Easter cake prepared according to this recipe, it does not get stale for a long time, it has an amazing aroma and a uniform texture. The specified amount of dough is enough for 2 large Easter cakes.
Ingredients:
Pressed yeast - 25 g
Baked milk - 250 ml
Wheat flour - 650 g
Melted butter - 100 g
Sugar - 125 g
Vanilla sugar - 1 sachet
Eggs - 3 pieces
Red fortified wine
crushed almonds
For the frosting: 2 egg whites, ¾ cup sugar, 1 pinch salt.
Cooking:
1. Pour red wine over raisins and heat milk.
2. Pour the milk into a saucepan, add the crumbled yeast and 1 tablespoon of sugar.
3. Add 200 g of sifted flour to make a thin dough. Cover the pan with a lid and a towel, leave for half an hour in a warm place where there are no drafts.
4. Separate the yolks from the proteins, put the proteins in the refrigerator, and add sugar and vanilla sugar to the yolks. Beat everything well to get a homogeneous mass.
5. Get the squirrels, beat them into a steep foam.
6. Get the dough, which by that time should have doubled or more, and pour the yolks pounded with sugar into it. Mix everything well.
7. Melt the butter, add it to the dough. Proteins are added last.
8. Add the remaining flour, knead the dough in consistency similar to thick sour cream.
9. Transfer your dough to a larger saucepan, sprinkle it with flour, cover and put in a warm place for 1 hour.
10. Add candied fruits, ground almonds, squeezed raisins to taste. Mix well and leave to rise for another half hour.
11. Lubricate the baking molds with vegetable oil, put the dough on half of the mold. Leave to rise until the dough reaches the very top.
12. Lubricate the tops with yolk and bake in the oven, preheated to 180 degrees. The specific baking time depends on the form in which the cakes are baked and on the oven itself. Half an hour after the start of baking, carefully open the door to see if the top does not burn. If so, use parchment or foil. Then after another half an hour, check the cake for readiness: it should be dense, uniform brown. Check the internal readiness with a wooden skewer, which should remain clean and dry when pierced (this indicates readiness).
13. Get the cake, remove it from the molds and apply the icing. Here's how to make it: beat the whites of two chilled eggs at high speeds, after throwing a pinch of salt and slowly adding sugar. Beat until you get a nice glossy glaze.
Easter cake recipe step by step
Easter cake without eggs
This delicious recipe Suitable for people who can not eat pastries with eggs. It turns out very tender, as it is cooked on yogurt. Also, this cake will appeal to those who prefer cakes similar to cupcakes. It is necessary to store such cakes in a bag.
Ingredients:
Clean natural yogurt– 250 ml
Sugar - 150 g
Vanilla sugar - 1 sachet
Soda - ¾ tsp
Melted butter - 75 g
Wheat flour - 175 g
A pinch of nutmeg
Vegetable oil
Chocolate drops - 2 tbsp.
Cooking:
1. Yogurt is poured into a bowl, pour soda there, mix well and set aside.
2. Sift flour, add sugar and vanilla sugar, nutmeg and chocolate drops. Pour in chilled melted butter. Mix thoroughly until smooth and add candied fruits.
3. Mix both masses. Lubricate the molds with vegetable oil and put the dough into them.
4. Put the future cake in the oven, heated to 180 - 200 degrees, bake for about an hour. Check readiness with a wooden skewer.
5. Cool Easter cake, remove from the mold, decorate as desired with icing, powdered sugar or something else.
Easter cake recipes step by step
Honey cake
Easter cake turns out to be incredibly fragrant and tasty, with a honey smell and very lush. Along with cognac, you can add candied fruits soaked in it to the dough.
Ingredients:
Eggs - 4 pieces
Sugar - 1 tbsp.
Wheat flour - 600 g
Warm water - 180 ml
Dry yeast - 10 g
Liquid honey - 100 g
Bitter chocolate - 1 bar
Butter - 30 g
Raisins to taste
Egg yolk for greasing the cake cap
Cooking:
1. Pour yeast and 2 tablespoons of flour into a saucepan.
2. In a separate container, mix warm water with sugar. Mix the two mixtures thoroughly and leave in a warm place for 15 minutes.
3. In a bowl, beat the eggs, add liquid honey, and mix with the dough. Pour in melted butter, add raisins.
4. Add the remaining sifted flour, transfer to large saucepan, cover with a towel and leave for another 1.5 hours.
5. Put the dough into the molds, filling them halfway, leave for another 1 hour to approach. Lubricate the cake with yolk after it fits.
6. Preheat the oven to 180 degrees and bake Easter cakes in it for about an hour or a little more until cooked. We check the readiness with a wooden skewer, if the cap starts to burn, cover it with parchment or foil.
7. Melt chocolate with butter over low heat until smooth. Lubricate the finished cake with chocolate icing and decorate to taste.
Delicious Easter cake recipe
Yeast-free Easter cake
Many people really like it when the cake is sweet and tastes like a cupcake. In this recipe, we have found a compromise: Easter cake has a traditional taste, but at the same time, sweet tooth likes it. Among other things, it has another obvious plus: this cake is prepared without yeast, but it turns out to be very rich, tasty and sweet.
Ingredients:
Eggs - 2 pieces
Sugar - ¾ cup
Vanilla sugar - 1 sachet
Curd - 200 g
Wheat flour - 1.25 cups
Juice of half a lemon
Melted butter - 70 g
Soda - ¼ teaspoon
light raisin
Candied fruit to taste
Turmeric - 0.5 teaspoon
Cooking:
1. Mix cottage cheese with sugar and vanilla sugar, add turmeric, soda, lemon juice, melted butter. Gently mix the dough with a spoon until a homogeneous mass is obtained.
2. Separate the whites from the yolks, beat the yolks, and set aside the whites for glaze. Pour the yolks into the dough, add candied fruits, raisins, mix well. Pour the flour last, mix.
3. Lubricate the forms with vegetable oil, lay out the dough. We bake for about 1 hour at a temperature of 180-200 degrees. If the cake is large, then it will take more time to cook. After the top is browned, cover it with parchment or foil to prevent burning.
4. Remove the finished cakes from the mold, cool. Prepare the frosting: Whisk the whites, add the prepared glaze mixture to them and mix until a homogeneous mass is obtained. Spread frosting over cooled cookies.
Easter cake recipes
Easter cakes on sour cream with raisins
Ingredients:
Eggs - 8 pieces
Butter - 200 g
Milk - 250 ml
Sour cream - 0.5 l
Wheat flour - 2kg
Sugar - 2.5 cups
Vanilla sugar - 2 tsp
Salt - 1/3 tsp
Light raisins - 250 g
Pressed yeast - 65 g
For glaze: white chocolate (not porous) - 100 g and butter - 100 g
Cooking:
1. Crumble the yeast into warm milk, add one tablespoon of sugar, leave for 20 minutes.
2. Separate the whites from the yolks, and grind the softened butter with the yolks and the remaining sugar. Combine the mass with yeast, add salt, sour cream and vanilla sugar.
3. Whisk the whites into a stiff foam and add to the resulting mass.
4. Pour the sifted flour in small portions, kneading soft dough. Cover the pan with a towel, remove for 3-4 hours in a warm place. During this time, knead the dough twice, before the second time add the washed and dried raisins, mix well.
5. Lubricate the molds with vegetable oil mixed with one tablespoon of flour. Fill the forms with the test one third. After the dough rises to the brim, you can put it in an oven preheated to 180 degrees to bake. First, bake Easter cakes for 10 minutes at a temperature of 180 degrees, and then lower the temperature to 160 degrees and bake for another 25-30 minutes.
6. Cool the finished Easter cakes, remove from the molds, put on a cotton towel and cover with the same.
7. After cooling, grease with glaze, which must be prepared as follows. Melt chocolate in a water bath, mix it with room temperature butter, which must be beaten with a mixer for three minutes. If the icing is too liquid, then you can add a little powder to it. It freezes well at room temperature.
The most delicious cookie recipe
Easter cake with cranberries and whiskey
If you are tired of traditional Easter cakes and are looking for something new, then our recipe is especially for you.
Ingredients:
Pressed yeast - 100 g
Milk - 350 ml
Sour cream - 300 g
Butter - 300 g
Sugar - 3 cups
Dried cranberries - 200 g
Light raisins - 100 g
Egg yolks - 8 pieces
Salt - 1/3 tsp
Flour - 1.8 kg
Whiskey - 50 ml
Extract - flavor "Rum" - 5 ml
Cooking:
1. Crumble yeast into warm milk, add one spoonful of sugar, one spoonful of flour. Mix everything, cover with a lid and put in a warm place where there are no drafts.
2. Add sugar, salt, sour cream, egg yolks to the melted butter and stir. Add flavoring, mix well.
3. Pour whiskey over cranberries.
4. If the dough has come up, then it must be combined with a mixture of yolks and knead the dough, sprinkling the sifted flour twice. To prevent the dough from sticking to your hands, grease them with vegetable oil. Cover the container with the dough with a lid and leave warm for 2 hours. Be attentive to the dough, knead it as needed.
5. Add cranberries along with whiskey and raisins, knead the dough gently so that everything is evenly distributed. Again, send the dough to rest for 2-3 hours, do not forget to knead it if necessary.
6. Put the dough into greased and floured forms, filling them halfway. Let the dough rise almost to the top. Bake for 10 minutes at 190 degrees, then lower the temperature to 160 and bake until done, which you can check with a wooden stick (it should go in easily and come out dry).
7. Decorate Easter cakes with glaze: for 1 protein, use about one glass of sugar and one teaspoon of lemon juice, and if you add a couple of drops of vanilla extract, the glaze will also be fragrant. Decorate Easter cakes in turn, as the icing dries quickly. That is, spread one cake with icing, decorate it, and only after that take on the next one.
Easter cake recipes
Custard cake with almonds
Ingredients:
Pressed yeast - 100 g
Wheat flour - 5 cups
Butter - 100 g
Eggs - 8 pieces
Milk - 250 ml
Cognac - 1 tbsp.
Raisins - 0.5 cups
Chopped almonds - 1/4 cup
Sugar - 1 cup
Cooking:
1. Bring milk to a boil and pour half a glass of flour into it. Cook for about 2 minutes, stirring constantly. Remove from heat, cool to 50-60 degrees.
2. Mix 1-2 tsp. sugar with yeast. Add half a glass of milk, mix well and let rise. Mix yeast with milk-flour mixture. Mix thoroughly and leave the dough in a warm place to rise.
3. Separate the whites from the yolks, grind the yolks with sugar until white, and beat the whites into a stiff foam. Add the yolks and whites to the risen dough, mix and leave it to rise again.
4. Add melted butter, remaining flour, raisins, chopped almonds, cognac to the dough. Mix thoroughly. Pour the dough into a greased mold (in half the mold) and let it rise.
5. Lubricate the Easter cake cap with yolk. Bake for 60-70 minutes at 180-200 degrees.
6. Ready cake, cool, remove from the mold and decorate.
Cottage cheese cake recipe
Cottage cheese cake
The kulich is very fragrant and tasty. The indicated amount of ingredients is enough for 5 large Easter cakes.
Ingredients:
Melted butter - 250 g
Butter - 50 g
Sour cream - 200 g
Eggs - 6 pieces
Egg yolks - 5 pieces
Sugar - 2.5 cups
Vanilla sugar - 1 sachet
Milk - 0.5 l
Vegetable oil - 50 g
Curd - 200 g
Pressed yeast - 50 g
Flour - about 1.5 kg (how much dough will take)
For the frosting: 5 egg whites + a few drops of lemon juice
Cooking:
1. Crumble fresh yeast into a small container, add 2 tsp to it. sugar and 60-7 ml of warm water. Mix everything well and let stand for 5 minutes. After the yeast has risen, you can start making the dough.
2. Heat the milk, pour it into a large saucepan where you will make the dough. Add suitable yeast, a little sugar, candied fruits and raisins, previously soaked in cognac. After the mass begins to ferment, add the remaining ingredients.
3. Separate the whites from the yolks of 6 eggs, rub the yolks with vanilla and sugar, and beat the whites, adding a pinch of salt to them.
4. Remove the butter in advance so that it melts, add to the dough, pour the yolks there and add sour cream.
Cottage cheese, fluffy, custard, nut-chocolate, super-fast oatmeal and even stuffed with chicken and vegetables - delicious options a bunch of. All you have to do is choose and cook the one you like.
Traditional Easter cakes
Regardless of which recipe you choose, there are common, centuries-old rules for making Easter cakes.
For Easter cakes, they take the highest grade flour and be sure to sift. Yeast can be used both dry and pressed. But the latter is still preferable. Sugar should be fine, and egg yolks should be bright. All this is necessary in order for the cake to turn out rich, soft, beautiful yellow.
Sometimes vanillin or vanilla sugar, nutmeg, citrus peel or cinnamon are added to the dough. With them, baking will be even more fragrant.
Easter cakes do not tolerate haste. The dough must rise at least three times: when preparing the dough (liquid dough), when kneading and when laid out in molds.
Easter cakes are baked in special high forms. They need to be generously lubricated with warmed, but not liquid butter or vegetable oil. The edges or bottom can be lined with parchment paper. Forms are filled with dough half or a third.
Easter cakes are baked in a well-heated oven, as a rule, for 1.5–2 hours (depending on size). Sometimes, before baking, a wooden stick (splinter) is placed in the center of the cake so that the dough rises and bakes evenly. After an hour, they take it out: if the splinter is dry, the cake is ready. If not, send it to the oven for another 30-40 minutes.
Ready Easter cakes are decorated with protein glaze, dyed millet and various confectionery toppings.
To prepare the protein glaze, beat the chilled egg whites (they usually remain during the preparation of the dough) at high speed with powdered sugar: 1 egg white needs ½ cup of powdered sugar. At the end, add a teaspoon of lemon juice.
tvoiugolok.ruIngredients
- 200 g of cottage cheese;
- 2 eggs;
- 200 ml of milk;
- 50 g butter;
- 2 teaspoons of dry yeast;
- 100–150 g of sugar;
- ½ teaspoon salt;
- 550–600 g flour;
- 100 g raisins.
Cooking
Dissolve yeast in warm milk. Mix cottage cheese, eggs, salt, sugar and melted butter in a bowl. Add this mixture to milk with yeast. Mix flour with washed and dried raisins, gradually pour into liquid ingredients and knead the dough.
Knead the dough on a floured surface. Transfer to a bowl, cover with a towel and let rise in a warm place. This will take approximately 1.5 hours. Then punch down the dough and leave it again for 40 minutes.
Divide the dough into pieces and place in greased molds. Leave them on the table to let the dough rise. Bake cottage cheese cakes in an oven preheated to 180 degrees for about 20 minutes.
When the cakes have cooled, cover them with icing and sprinkles.
2. Juicy cakes from batter
nata_vkusidey/Depositphotos.com Ingredients
- 500 ml of milk;
- 200 g melted butter;
- 10 yolks;
- 50 g fresh yeast;
- 100 g of sugar;
- a pinch of salt;
- 1 kg of wheat flour;
- vanilla on the tip of a knife.
Cooking
Heat milk to 40 degrees. Crumble and dilute the yeast in it. Add half the sugar. Sift the flour so that it is saturated with oxygen. Add half of the flour to the yeast and mix thoroughly so that there are no lumps. Cover the bowl with a towel and let the dough rise in a warm place for about 40-60 minutes.
Melt butter over low heat. Rub the yolks white with the remaining sugar. In the finished dough, add the pounded yolks and melted warm butter. Stir and add the rest of the flour. Knead the batter: it should be slightly thicker than for pancakes.
Pour the dough into molds greased with oil. Leave in a warm place for 30-40 minutes. At this time, preheat the oven to 180 degrees. When the dough has risen, place the molds in hot oven on the middle shelf for about 1 hour.
Ready to decorate as desired.
IMelnyk/Depositphotos.com Ingredients
- 500 ml of milk;
- 300 g of softened butter;
- 10 yolks;
- 1 ½ packs of dry yeast;
- 300 g of sugar;
- 1 kg of flour;
- 300 g raisins;
- 10 g vanilla sugar;
- lemon zest - optional.
Cooking
Dissolve the yeast in a glass of milk heated to 40 degrees. Pour in 150 g of sifted flour, mix. Leave for 30-40 minutes in a warm place so that the dough rises and begins to fall off.
Meanwhile, rub the yolks with sugar. Add softened butter to them. Whisk again until smooth. Add the resulting mixture to the dough, mix thoroughly and leave to double in volume for about an hour. When the dough has risen, punch it down and let it rest for another 30-40 minutes.
Add vanilla sugar, grated zest and sifted flour to the dough, reserving 1-2 tablespoons for the raisins. Pour in the remaining milk. Knead the dough with a spoon and leave for an hour.
Rinse the raisins thoroughly, dry them and sprinkle with flour so that they do not settle to the bottom. Stir the raisins into the Easter cake batter and let sit for 20-30 minutes. Fill the molds with dough a little more than a third.
Put the forms on the lower level of the oven preheated to 190 degrees and bake for 35-40 minutes. Check the readiness of Easter cakes with a wooden stick or a toothpick: it should remain dry.
kapushka.ru Ingredients
- 175 ml of milk;
- 175 ml of 12% cream;
- 10 g dry yeast;
- 900 g flour;
- 100 g butter;
- 60 g of vegetable oil;
- 3 eggs;
- 2 yolks;
- 200 g of sugar;
- vanilla on the tip of a knife;
- a pinch of salt;
- 60 g nuts;
- 125 g dried fruits.
Cooking
Dried fruits pour boiling water and leave for 20 minutes. Chop the nuts. Heat milk and cream to 35-40 degrees. Mix yeast with sugar and pour in some milk. Add 2 tablespoons flour and stir. Cover with cling film and leave for 15-20 minutes. Cut large dried fruits into pieces the size of raisins.
In a separate bowl, beat 3 eggs and 2 yolks. Add sugar, vanilla and a pinch of salt. Beat for another 5-6 minutes.
Mix risen yeast with remaining milk. Pour in 400 g of sifted flour and mix. When the dough begins to come together, add the beaten eggs and melted butter. Mix everything again.
Now add the rest of the flour to make the dough a little thicker than for pancakes. Pour in vegetable oil, mix and leave the dough in a warm place.
When the dough has increased several times, put it on the table and knead for several minutes, greasing your hands with vegetable oil.
Grease a large deep bowl with oil and place the dough in it. Add nuts and dried fruits and stir. Send the dough to a warm place for 30-60 minutes.
Fill molds for Easter cakes with dough halfway and send for 15 minutes in the oven, preheated to 50 degrees. Then preheat the oven to 180 degrees and bake the cakes for 30 minutes. Readiness check with a toothpick: it should remain dry.
Lubricate Easter cakes with protein glaze and sprinkle with chopped nuts and dried fruits.
www.lenkusa/depositphotos.com Ingredients
- 900 g flour;
- 40 g fresh yeast;
- 200 ml of 10-20% cream;
- 250 ml of milk;
- 300 g of sugar;
- 1 teaspoon of salt;
- 1 tablespoon vanilla sugar;
- 150 g butter;
- 50 ml of vegetable oil;
- 5 eggs;
- 100 g dried apricots;
- 50 g marmalade;
- 50 g marshmallows.
Cooking
Pour milk into a saucepan and heat slightly. In a separate tall cup or small bowl, pour 50 ml of warm milk, add 1 tablespoon of sugar and mix. Crumble yeast into milk, stir and leave in a warm place for 15-20 minutes. The yeast mixture should foam and rise.
Bring the remaining milk in the pan to a boil, gradually pouring in the sifted flour and continuously stirring the mass with a wooden spoon. In a separate pan, heat the cream and pour into the brewed milk-flour mixture. Mix the mass until smooth. Remove from fire.
Pour the yeast into the cream mixture that has cooled to body temperature and mix well. Put the resulting mass in a warm place so that it rises.
Melt butter and cool slightly. Carefully separate the whites from the yolks. Rub the yolks with granulated sugar and vanilla sugar. In the dough that has come up, add the yolks pounded with sugar, pour in the oil, add salt and mix.
Then beat the whites into a dense foam, enter them into the dough and mix everything gently. Gradually add the sifted flour and knead into a soft elastic dough.
Lubricate the finished, well-kneaded dough with vegetable oil, put in a large bowl, cover with a towel or napkin and put in a warm place.
Cut marmalade and marshmallow into cubes. Wash the dried apricots, dry them and cut into cubes or thin strips. Pour all this into the risen dough and knead a little so that the ingredients are evenly distributed. Cover the dough again with a towel and leave to rise in a warm place.
Put the dough into the molds, let it rise again and brush the top with the egg. Bake Easter cakes for 40-70 minutes at a temperature of about 180 degrees.
Spread protein glaze on Easter cakes and decorate with marmalade and marshmallows.
original Easter cakes
In the strict sense of the word, these are not Easter cakes, but they are the Easter table.
bagiraclub.ru Ingredients
- 2 eggs;
- 100 g of powdered sugar;
- 1 sachet of vanilla sugar;
- 125 g wheat flour;
- 50 g cornmeal;
- ½ teaspoon baking powder;
- 200 g of nut-chocolate paste;
- grated chocolate, coffee beans or nuts - to taste.
Cooking
Using a mixer, mix eggs with 3-4 tablespoons hot water until a thick foamy mass is formed. In a separate bowl, mix the powdered sugar and vanilla sugar. Whisking constantly, add the sugar to the egg mixture and beat for another 2 minutes.
In a separate bowl, mix wheat and cornmeal and baking powder. Sift half into the egg mixture and stir gently. Repeat the process with the rest of the flour.
Fill the molds with this mixture and bake in an oven preheated to 180-200 degrees. Cool down.
Whisking constantly, melt the hazelnut-chocolate paste in a water bath. Fill a pastry syringe with it and decorate pastries. Sprinkle Easter cakes with grated chocolate, nuts or coffee beans.
domzhizn.ru Ingredients
For test:
- 200 ml of milk;
- 1 kg of flour;
- 2 eggs;
- 4 tablespoons of sour cream;
- 200 g butter or margarine;
- 7 g dry yeast;
- ½ teaspoon salt;
- 1 tablespoon of sugar.
For filling:
- 800 g chicken fillet;
- 1 bell pepper;
- 1 onion;
- a bunch of greens;
- salt, pepper - to taste.
For glaze:
- 100 g of 20% sour cream;
- a pinch of chopped greens;
- salt - to taste;
- 1 bell pepper.
Cooking
To prepare the dough, take 100 ml of warm milk, 100 g of sifted flour, 1 tablespoon of sugar and yeast. Mix everything and put in a warm place for half an hour.
Mix eggs, sour cream and remaining milk. Melt the butter, cool and pour into the mixture.
In the dough that has doubled in size, add the resulting mixture. Sift the remaining flour and fold into the dough. Lubricate your hands with vegetable oil and knead the dough until it stops sticking to your hands and dishes. Then remove the dough in a warm place, and when it rises, punch it down. And so twice.
Cut the chicken fillet into pieces, beat off a little, salt and pepper. Slightly fry in a pan. Cut the onion into cubes or half rings. Finely chop the bell pepper. Mix everything, add chopped herbs and salt.
Place the dough that has risen for the third time into the molds as thinly as possible. Put the prepared filling inside and cover it with dough.
Bake cakes in an oven preheated to 200 degrees for 30 minutes. At this time, prepare the glaze: beat with a mixer 100 ml of sour cream, salt and add greens.
When the Easter cakes have cooled, grease them with sour cream and herbs and sprinkle with chopped bell pepper.
farm8.staticflickr.com Ingredients
- 70 g of oatmeal;
- 50 ml of milk;
- 1 egg;
- 40 g of honey;
- 50 g dried fruits;
- 50 g nuts;
- 50 g candied fruits;
- 50 g boiled.
Cooking
AT oat flakes pour milk. Break the egg. Add chopped dried fruits, nuts and honey. Mix everything thoroughly and put in the form. Bake the cake in the microwave for about 2-3 minutes.
Cool the finished cake, brush on top boiled condensed milk, garnish with chopped candied fruits. You can use the traditional protein cream and sprinkle.
What Easter cakes do you bake? Share your recipes in the comments.