Recipes for the most delicious Easter cakes with step by step photos. We bake unusual Easter cakes Recipes for unusual Easter cakes

Dear readers, today we offer you a selection of the most delicious recipes. Easter cakes for every taste.

We all honor the feast of Holy Easter, and every housewife on this day wants to please her family with homemade Easter cakes, which their store counterparts will never be equal to. The soul of the hostess and the mood of the holiday are invested in homemade cakes, and believe me, the Easter cake made by yourself is absolutely special!

Everyone has different tastes, someone wants a simple, fast and delicious recipe. Someone prefers not to use yeast, flour or eggs when making dough for Easter cakes. Therefore, in our article, we have chosen from a very large number and put together a few completely different recipes so you can choose the one that will become your favorite.

Step-by-step recipes for Easter cakes are short, clear and without unnecessary water. Let's get started!

A simple Easter cake with yeast in the oven

The classic recipe, Easter pastries are very tasty, fluffy and soft, fragrant.

For the test

  • Flour - 560 gr.
  • Milk - 170 ml.
  • Sugar - 150 gr.
  • Butter - 140 gr.
  • Eggs - 2 pcs. +2 yolks
  • Raisins - 60 gr.
  • Yeast - 30 gr.
  • Vanilla sugar - 8 gr.
  • Salt - a pinch

For glaze

  • Egg whites - 2 pcs.
  • Powdered sugar - 140 gr.
  • Lemon juice - 1 table. the spoon.

We prepare our ingredients. Raisins need to be soaked overnight to make them soft. Melt butter and cool to room temperature.

In warm milk (40 degrees), dissolve pressed fresh yeast, mix thoroughly.

Pour half the indicated amount of sugar there and gradually, so that there are no lumps, one and a half glasses of flour. Mix thoroughly. We cover the resulting dough with cling film and put it in a warm place so that it rises.

While the dough is rising, beat in one container 2 whole eggs and 2 yolks (without proteins) with vanilla sugar. By consistency, beaten eggs should be like not very thick sour cream, uniformly yellow in color. Pour the beaten eggs into the prepared dough, put a pinch of salt and mix.

In the resulting mixture, gradually, stirring, introduce the remaining flour and melted butter (it should not be hot). We send the second part of the sugar there.

We knead the dough, which is again covered with a film and put in a warm place.

The dough will double in volume. Open it and add raisins, mix again.

Prepare the baking molds. If you have a reusable one, then lubricate it with oil. Do not grease disposable molds. We spread the dough about half way. Cover with a towel and wait for the dough to rise a third time to the edge of the mold. This is how we put future cakes in the oven.

Bake at 180 degrees for 30-40 minutes, depending on your oven. Make sure the cookies brown evenly.

This is how they turn out soft, fragrant and fragrant. All that's left to do is glaze them.


To do this, beat the egg whites left after the cooking process with lemon juice and powdered sugar with a blender at high speed. We will get a moderately fluid glossy white mass, which is covered with still warm pastries on top.

Sprinkle Easter cakes with colorful sprinkles on top. This is such a beauty!

Easter cake without yeast on kefir

Not everyone considers yeast a useful and necessary supplement, but everyone wants to get lush pastries. How to be? This is where kefir comes to the rescue. Thanks to him, the dough also turns out soft and lush. This recipe does not use sugar. And if you take a healthy whole grain and oat flour, then such an Easter will be most useful for both children and adults who care about their health.

Cook Easter cake on kefir with our simple recipe. The amount of dough is designed for two small cakes.

We will need:

  • 2 eggs
  • 300 ml kefir
  • 280 g flour (can be oatmeal or whole grain)
  • 2 packets natural sweetener (stevia)
  • vanilla and cinnamon to taste
  • 0.5 tsp soda
  • 100 g raisins
  • 5 g milk powder

Cooking:

Pour kefir into a bowl and pour soda into it.

Prepare dry ingredients. Pour the sweetener, vanilla and cinnamon into the flour, mix until a homogeneous consistency.

Next, separate the whites from the yolks. The yolks will go into the dough, and the whites into the icing. Combine the yolks with kefir and stir. In the same container, gradually pour the flour. Stir constantly so that there are no lumps.

Place the raisins into the resulting dough and mix again.

We spread the mass in baking dishes up to half, because the dough will still rise during cooking in the oven.

We place the molds in the oven and bake at 180 degrees for 40-50 minutes.

And while the Easter cakes are baking, prepare the glaze: beat the egg whites at high speed with a sweetener and powdered milk (this ingredient is optional). We cover the finished cakes with icing and sprinkle with decorations.

To fix, stir the Easter cakes for another 20 minutes in the oven at a temperature of 100 degrees. From this, the glaze becomes dense and does not spread. Ready!

This is such a delicious and healthy Easter.

Alexandria cake step by step

Alexandrian dough for Easter cakes received special recognition. It is made on the basis of baked milk, the pastries are tender, soft like fluff and very tasty. We couldn't get past this recipe.

It is worth saying that the Alexandrian dough is not quick to prepare and this is definitely not a recipe for hastily. But he's worth it!

We will need:

  • baked milk - 0.25 l
  • butter - 125 g
  • egg - 3 pcs
  • sugar - 250 g
  • fresh yeast - 50g
  • salt - 1 tsp
  • yolks - 2 pcs
  • vanilla - 1 pack
  • cognac - 2 tbsp. l.
  • flour - 800 g
  • raisins - 200 g

For glaze

  • squirrels - 2 pcs
  • sugar - 1 tbsp
  • food decorations


Cooking:

We crumble the yeast into warm baked milk and dissolve them in it. We put sugar in there.

Beat the eggs, combine them with soft butter and our milk. Mix all ingredients thoroughly. Cover with cling film and a towel and leave at room temperature for 8-12 hours, overnight.

This is the kind of dough we should get after 12 hours of infusion:

Vanilla, salt, cognac, raisins, two yolks and flour are sent to a container with dough. The dough is thoroughly kneaded. And put in a warm place for 1.5-2 hours.

At this time, we prepare baking dishes, grease them with oil.

We distribute the risen dough among the forms, without filling them completely, leaving room for rising.

We put in a warm oven and bake at 180 degrees. Small pasca will bake in about half an hour, large ones will take about an hour.

If you see that the top is browning heavily even though the bottom is not yet baked, cover the top with damp baking paper and reduce the heat to 150 degrees.

We prepare the icing as usual: just beat the egg whites with sugar with a mixer for several minutes until a dense white cream is formed. We spread Easter cakes and decorate as fantasy tells.

Who can resist such beauty? And the scent is just fabulous!

Inside, the Easter cakes are soft, sweet, rich, on the outside they are elegant, festive and very beautiful!

Easter cake with raisins, candied fruits and nuts in a slow cooker video

Another very tasty recipe in the Redmond slow cooker, but it can also be adapted to any other. A wonderful lush, tall and tasty cake is obtained.

We will need:

  • 1.5 cups milk (300 ml)
  • 6 eggs
  • 300 gr. butter
  • 2 cups - sugar
  • 16 grams dry yeast(3.5 teaspoons or 1.5 packs)
  • 3/4 teaspoon - salt
  • 1 gram - vanillin
  • 100 gr raisins
  • 100 gr walnuts
  • 50 g candied fruits
  • 1 kg flour

For glaze for 1 cake:

  • 100 g powdered sugar
  • 4-6 teaspoons lemon juice
  • if necessary, add 1-2 teaspoons of water (depending on the consistency of the resulting glaze).

Cooking:

Step 1. We heat the milk in a slow cooker in the Multicook mode at 35 degrees for 6 minutes. Pour yeast and part of flour (300 g) into warm milk, mix. It will not be a very thick dough. This is the future steam. We put it this time for 30 minutes at 35 degrees in the Multicook mode.

Step 2. While the dough is coming up, let's take care of the eggs: we separate the whites from the yolks. Grind the yolks with sugar, beat the whites into a stable foam.

Step 3. We begin to add the rest of the ingredients to the dough that has come up: salt, melted butter, yolks grated with sugar, vanillin, and also alternately introduce flour (leave only 100 g) and whipped proteins. All this is well kneaded.

Step 4. It's time to raise our dough further. We will do this in 2 stages so that the cake turns out to be magnificent. First, set for 30 minutes in Multicook mode 40 degrees, after this time, we punch down the dough. And again set at the same temperature, but for an hour.

Step 5. The dough has risen, it should rise almost to the top of the multicooker. Sprinkle the table with flour (3 tablespoons), lay out the dough, sprinkle the dough on top with flour (3 tablespoons), add 4 tablespoons of vegetable oil while kneading, add chopped nuts, candied fruits, washed, dried and rolled in flour raisins. Knead the dough well.

Step 6. This amount of dough is enough for 2 Easter cakes. Lubricate the multicooker bowl vegetable oil. Our dough should take up 1/3 of the bowl. Again we put in the Multicook mode for 1 hour at a temperature of 40 degrees. During this time, the dough will rise again.

Step 7 Without removing the dough, immediately start the Baking mode for 1 hour 20 minutes.

Step 8. We take out the cake on a towel, and then cool it on the steamer basket (so that there is air circulation and the cake does not get damp). Apply lemon-sugar glaze to the cooled cake, if you use protein glaze, then it must be applied to a warm cake. Top with candy sprinkles.

For more details on cooking Easter cake in a slow cooker, see this video:

Delicious recipe for cake in a bread machine

An incredibly simple and delicious recipe for one cake that does not require much time and fuss with dough. All the ingredients are simply poured into the bowl of the bread machine and after a few hours there is already a ruddy cake on the table!

We will need:

  • 340 g flour
  • 2 eggs
  • 17 g yeast
  • 1 tsp salt
  • 1 st. l. condensed milk
  • 1 st. l. sour cream
  • 30 g soft butter
  • 130 g milk
  • 5 st. l. Sahara
  • 50 g raisins

How to cook:

Just put all the products in the bowl. Liquid ingredients come first, starting with milk, then loose ingredients (except raisins). Raisins must be steamed beforehand. And we will add it a little later, when the dough is already kneaded.

We put the bowl in the bread machine on the usual main mode Bread. First, according to the program, there will be dough kneading, at this moment we add raisins. And then the cake is baked without our participation.

25 minutes before the end of the program, when the cake is almost ready, coat it with whipped egg whites. We close. For another 20 minutes, the glaze will be baked together with the cake and harden well.

The kulich is tall, soft and tasty. And the ease of preparation of the recipe is just a fairy tale!

If you have any questions about cooking, watch this detailed video:

Easter cake with cream and sour cream

Cakes on cream have a particularly delicate texture and a mild rich taste. Here's another great recipe for you!

We will need:

Let's start by activating the yeast:

Mix cream and yeast.

I'm preparing the steam.

Add the rest of the ingredients:

This is what the dough should look like:

Let's start cooking.

Ready for frosting.

We dip each cake.

Cakes on cream and sour cream are ready!

kulich panettone

Stunningly beautiful cake according to an Italian recipe. special flavor and unusual taste currants add to this cake, as well as yogurt, which are included in the recipe.

Ingredients:

  • Flour - 600 gr
  • Dry yeast - 1 tbsp.
  • Warm water - 200 gr
  • Sugar - 100 gr
  • Yolks - 2 pcs.
  • Unsweetened yogurt - 0.5 cup
  • Vanilla extract - 1 tsp
  • Lemon zest - 1 tbsp.
  • Raisins - 100 gr
  • Dried currant - 100 gr
  • Butter - 1 tbsp.
  • Powdered sugar - 50 gr

How to cook:

Dissolve yeast in warm water with sugar. And put this dough in a warm place for 20 minutes.

As soon as the yeast begins to ferment, add the yolks, yogurt, melted butter (not hot), vanilla, lemon zest, a pinch of salt to them. And to all this abundance at the end we begin to mix flour.

The dough is elastic and soft. It also needs to be put in heat so that it rises well.

Dried fruits are the last to go into the dough. We mix everything thoroughly. Put the dough into greased molds.

Leave for half an hour so that the dough comes up again. Bake at 175 C for 45 minutes.

More in the video:

kulich kraffin

A very unusual Easter cake that will amaze everyone not only with its taste, but also with its intricate lace look.

Dough Ingredients:

  • 350 g flour 80 ml milk (+30 ml milk if passion fruit juice is not used)
  • 6 g dry yeast
  • 80 g sugar
  • ½ tsp salt
  • 1 egg
  • 2 egg yolks
  • 40 g butter (melted)
  • 30 ml passionfruit juice (orange juice) - if not using juice as flavoring, replace with 30 ml milk

As a flavoring, you can add:

  • Lemon zest, orange zest, vanilla

For puff pastry: 100-125 g butter (room temperature)

  • A little nutmeg (optional)
  • 100 g dried cranberries, blueberries (or raisins, candied fruit)
  • 50 g almond slices (other nuts can be chopped)

Cooking details in this video:

Happy Easter to you!

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 the dough (batter) is being prepared, when it is kneaded, and when it is 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: for 1 protein you need ½ cup of powdered sugar. At the end, add a teaspoon of lemon juice.

tvoiugolok.ru

Ingredients

  • 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.com

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:

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.

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. 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.

l

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

Easter 2018 recipe can be different for every taste. / 1zoom.ru

In 2018 .

Most the best recipe Easter everyone chooses for themselves: someone likes cottage cheese Easter, and someone prefers rich Easter cakes (many Ukrainians also call such Easter cakes Easter, although the classic Easter is still prepared from mashed cottage cheese).

People are often interested - according to the canon, they begin to do this on Maundy Thursday. Although it will not be some kind of sin to buy or prepare Easter in advance. The tradition of preparing the main Easter meal on this day was fixed, most likely because there were no various stabilizers and other preservatives before - and Easter prepared before Thursday had already dried up by Sunday.

The most delicious Easter recipe, according to Internet users

Ingredients:

  • flour - 5 glasses,
  • eggs - 5 pcs.;
  • dry yeast - 22 g;
  • milk 3.2% - 300 ml;
  • sour cream 10% - 200 g;
  • cognac - 3 tbsp. l.;
  • butter - 200 g;
  • sugar - 400 g;
  • saffron - 1 tsp,
  • vanillin - 1 sachet (1 tsp);
  • vanilla seeds - 1 pod;
  • thyme - 0.5 tsp;
  • salt - 0.5 tsp;
  • zest - 0.5 lemon;
  • baking powder - 2 sachets (20 g);
  • black and light raisins - 200 g each

How to cook:

Dilute 1 tsp in sour cream. saffron, 0.5 tsp thyme, zest of half a lemon, vanilla seeds.

Before going to bed, take 300 ml of milk, dilute 22 grams of dry yeast in it, add 200 ml of the resulting sour cream mixture, beat in 5 eggs, 200 g of butter, 400 g of sugar and leave overnight.

ATTENTION! Opara will not rise, so there is no need to get up and interfere.

In the morning, sift 3 cups of flour with two bags of baking powder, add to the dough together in 0.5 tsp. salt, a bag of vanilla, 3 tbsp. l. cognac.

As soon as the dough becomes homogeneous, add raisins to it (chocolate pieces can be used), knead again and IMMEDIATELY (do not let it come up!) Arrange in molds (apply exactly one third).

Put the molds in heat and wait for two hours. As soon as 2-3 cm remains to the edge of the form, it is good to heat the oven to 180 degrees and, trying not to shake, carefully transfer the forms to the oven. Bake until browned (depending on the diameter - 25-30 minutes).

Easter recipe in the oven

A fairly simple recipe for Easter cake, which only becomes tastier on the second, third and fourth day.

Easter with dried fruits

Ingredients:

  • flour - 900 g (800 g per batch and 100 g knead);
  • butter - 100 g;
  • sunflower oil - 60 g;
  • eggs - 5 pcs. (3 whole and two yolks);
  • milk - 175 ml;
  • cream 12% - 175 ml;
  • fresh yeast - 30 g / dry - 10 g;
  • sugar - 200 g;
  • vanilla;
  • salt;
  • nuts - 160 g (60 g for dough and 100 g for decoration);
  • dried fruits - 425 g (125 g for dough and 300 g for decoration);
  • powdered sugar - 300 g;
  • lemon juice.

How to cook:

RecipeeasterfromOlgaMatvey

Unusual cakes: chocolate-lemon cake

Ingredients:

  • 2.5 st. flour;
  • 8 eggs;
  • 3 egg whites (for frosting)
  • 2 tbsp. l. butter;
  • 2 bags of dry yeast;
  • 1 bar of dark chocolate;
  • 3 art. l. cocoa;
  • 1 st. Sahara;
  • 1 st. chopped almonds;
  • 100 ml of rum or cognac;
  • 100 ml dry red wine;
  • 1 lemon;
  • 100 g of candied oranges;
  • cinnamon, cloves;
  • half a glass of sugar.

How to cook:

Dissolve yeast in 1 cup warm water. Add flour, knead the dough and set aside for a couple of hours. When it rises, knead again.

Separate the whites from the yolks and beat, and grind the yolks with sugar.

Add yolks with sugar, chopped chocolate, almonds, cognac, wine, lemon juice, candied fruits and spices to the dough. Add whipped cream.

Put the dough into a mold greased with butter.

Put the Easter cake in an oven preheated to 160 degrees and bake for about 90 minutes.

Beat the remaining proteins until a strong foam, add cocoa and sugar. Lubricate the chocolate-lemon Easter cake with icing.

Unusual Easter cakes: Italian Easter pie

Ingredients:

  • egg - 5 pcs.;
  • cheese - 50 g;
  • spinach - 600 g;
  • chard - 200 g;
  • garlic - 2 cloves;
  • whites of 2 eggs;
  • milk - 3 tbsp. l.;
  • flour - 1.5 tbsp. l.;
  • cream cheese - 250 g;
  • butter - 40 g.

How to cook:

Easter recipe with candied fruit

Ingredients:

  • 1 kg to the extent of dry cottage cheese with a fat content of 20%;
  • 500 ml cream with a fat content of 33%;
  • 250 g butter;
  • 4 yolks;
  • 160-180 g of sugar;
  • 20-30 g of raisins;
  • 50 g candied fruits;
  • a pinch of vanilla sugar.

How to cook:

Wrap the cottage cheese in gauze and put under oppression for 5-6 hours to remove excess moisture. Then pass it through a sieve twice. If the cottage cheese is poorly wiped, you can pass it through a meat grinder twice.

Pour half the cream into a small bowl, add the yolks. Heat the remaining cream in a saucepan - but do not bring to a boil. Then beat with a whisk. Continuing to beat, add the cream with yolks and cook over low heat, do not let it boil until the cream thickens. Remove from fire and cool.

Grind softened butter with sugar until white. Add thickened cream, vanilla sugar and butter with sugar to the grated cottage cheese. Beat with a mixer until a fluffy homogeneous mass is formed.

Rinse the raisins thoroughly. If the raisins are very dry, they should be steamed in a water bath and then dried with a linen towel or napkins. Candied fruits - orange, lemon, melon - finely chopped. As an option, you can add not only candied fruits, but also dried fruits (pineapple, pear, papaya, candied cherries). All fruits must be cut into small pieces. You can also add nuts (most often almonds). Almond kernels must first be poured with boiling water and left in water for 20-30 minutes. After that, remove the skin, roast the nuts in a very hot frying pan and chop.

Add raisins, candied fruits and vanilla sugar to the curd mass. Mix thoroughly so that the additives are evenly distributed.

Line the inside of the pasochnitsa with slightly damp gauze (so that Easter can be easily removed from the mold later). Fill the mold very tightly with the curd mass, cover with a saucer. Put a light oppression on top and refrigerate for 10-12 hours.

Remove Easter from the refrigerator, invert onto a plate. First remove the bead, then carefully the gauze.

Easter classic: recipe

Ingredients:

  • flour - 500-600 g;
  • 40-50 g of pressed yeast;
  • 6 eggs;
  • milk - 1.5 cups;
  • sugar - 2 cups;
  • 150-200 g butter;
  • 50 g of candied fruits;
  • 50 g raisins;
  • 50 g dry almonds;
  • salt, vanillin or vanilla sugar - to taste;
  • a little flour - for sprinkling.

How to cook:

For dough, dissolve yeast and one tablespoon of sugar in milk. Add 150-200 g of sifted flour, stirring constantly. To get rid of lumps, stir the dough, then put in a warm place.

Separate egg yolks from proteins, proteins - set aside in the refrigerator. Grind five yolks with the remaining sugar. Melt butter, then let cool to body temperature.

When the dough has doubled, add the yolks mashed with sugar to it. Add vanilla and salt to the resulting mixture. Then mix it all thoroughly.

Then beat the chilled proteins into the foam, add them to the dough too. After the proteins, stirring, add the flour. Knead the dough until air bubbles appear. It should freely lag behind the walls of the dishes, and in consistency it should be thinner than the dough for pies, but thicker than for pancakes.

Cover the dough and keep it in a warm place until it doubles in size.

Cut candied fruits into cubes. Rinse raisins, dry and roll in flour. Peel and finely chop the almonds. Add all this to the dough, then knead thoroughly for 5 minutes. Then put the dough back in a warm place.

Place a piece of greased parchment paper on the bottom of the pan. Grease the walls with vegetable oil and sprinkle with flour.

Spread the risen dough into the molds (about 1/3 of the height). Let the dough rise to the edges of the form and grease the top of the cake with the remaining yolk.

Bake until cooked at a temperature of 180 degrees - for 40-60 minutes, gently turning the molds from time to time. After the surfaces of the cake are browned, they should be covered with circles of paper, previously moistened with water.

Carefully remove the finished cakes from the molds and let cool.

Decorate Easter and put at night to reach a warm place.

Cottage cheese Easter: a recipe from "Everything will be delicious"

On the Internet, this recipe is most often searched under the request "Cheese Easter - a recipe Everything will be good"- but in fact the program is called "Everything will be delicious", and the recipe is:

Cottage cheese Easter in the oven: recipe

Another Easter cottage cheese recipe for your court:

Easter cake with dry yeast

Ingredients:

  • flour - as needed, about 700-800 grams;
  • dry yeast - 1 tbsp. the spoon;
  • milk - 0.5 liters
  • eggs - 4 pcs. in the dough and 1 for the glaze;
  • sour cream - 2 tbsp. spoons;
  • margarine - 150 g;
  • butter - 50 g;
  • vegetable oil - 2 tbsp. spoons
  • salt - 1/3 tbsp. spoons;
  • sugar - 1 incomplete glass for glaze;
  • granulated sugar - 1 and 1/4 cup;
  • raisins - no more than 100 g;
  • vanillin and special powder.

How to cook:

For the dough, in a large bowl, combine the yeast and a teaspoon of sugar. Add some warm milk and stir. Give half an hour to rise.

For the test, separate the yolks from the proteins. Beat the whites of 4 eggs with sugar until a thick foam (they will then go into the dough).

Warm up the milk. Melt margarine and butter (you can use butter instead of margarine). Combine everything, and then add sour cream and salt. Mix.

Pour the dough and stir the resulting mass. Add the beaten whites and yolks of 4 eggs.

Gradually adding flour, knead the dough. It must be mixed very carefully. To taste - add vanilla. When the dough is of a medium density consistency, and also sticks well to hands, you can set it aside in a warm place (at the same time cover or wrap). It should come up twice, each time - about 2 hours. After each time, the dough must be punched down.

Prepare for Easter forms of the desired size. Cut out sheets of parchment paper and place them inside the molds. Lubricate the forms with vegetable oil.

When the dough has risen well for the last time, divide it into pieces and arrange it in prepared forms. In this case, the dough should occupy only half of the mold - if there is parchment inside, and one third - if you decide not to use parchment.

Put in a preheated oven (180 degrees). In order for Easter to bake well and not burn, you need to put a container with cold water on the bottom of the oven.

Cooking time - about 1 hour, but if reddened earlier, then take it out immediately.

Let the finished cookies cool down.

Beat one protein with an incomplete glass of powdered sugar or sugar. Pour over the Easter mixture. Sprinkle with a special sprinkle on top.

Already this Sunday, April 8, Russia will celebrate the main Orthodox holiday - Easter. This day is impossible to imagine without the traditional Easter cake. The most delicious Easter cakes are not sold in stores - they are baked on their own. From year to year, families repeat the festive menu, but sometimes you want something unusual and original. Therefore, PRIMPRESS has prepared for you the most unusual cake recipes.

Easter cakes stuffed with chicken and vegetables

Ingredients

  • 200 ml milk
  • 1 kg flour
  • 2 eggs
  • 4 tablespoons sour cream
  • 200 g butter or margarine
  • 7 g dry yeast
  • ½ teaspoon salt
  • 1 tablespoon sugar

For filling:

  • 800 g chicken fillet
  • 1 bell pepper
  • 1 bulb
  • bunch of greens
  • salt, pepper - to taste

For glaze:

  • 100 g 20% ​​sour cream
  • a pinch of chopped herbs
  • salt - to taste
  • 1 bell pepper

Cooking

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. Next, mix the eggs, sour cream and the remaining milk. Melt the butter, cool and pour into the mixture. Pour the resulting mixture into the dough that has doubled in size. Sift the remaining flour and fold into the dough. Lubricate your hands with vegetable oil and knead the dough. Then put the dough in a warm place, and when it rises, punch it down. Do this twice.

For the filling, cut the chicken fillet into pieces, beat a little, salt and pepper. Slightly fry in a pan. Cut the onion into half rings. Finely chop the bell pepper. Mix everything, add chopped herbs and salt. Place the dough into the molds as thinly as possible. Put the prepared filling inside and cover it with dough. Bake in an oven preheated to 200 degrees for 30 minutes.

For glaze, beat sour cream, salt it and add herbs. When the Easter cakes have cooled, grease them with sour cream and herbs and sprinkle with bell pepper.

Easter cake for vegetarians

Ingredients

  • 0.5 liters of kefir
  • 1.5 teaspoons baking soda
  • 150g melted butter (not hot)
  • 400 g sugar
  • 0.5 cup raisins
  • 350 g unrefined flour
  • 6 tablespoons powdered sugar
  • 0.5 teaspoon vanilla sugar
  • 50 ml hot milk
  • Spices to taste:
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon cinnamon
  • a pinch of ground cloves
  • a pinch of nutmeg
  • 0.5 teaspoon grated orange zest

Cooking

Pour soda into kefir and let stand for 15 minutes. Take a separate bowl and pour sugar into it. In the same bowl, sift the flour to make the dough more fluffy. And add spices to taste. Separately, melt the butter and let it cool, then add to the flour and mix thoroughly. Add raisins and stir. Then we mix this mixture with kefir and knead the dough until smooth. The dough should be thick, but it will drip off the spoon.

We shift the dough into molds for Easter cake. We fill in 2/3, because the Easter cake without eggs will rise well. We remove the Easter cakes in the oven preheated to 180 degrees and leave to bake. Do not open the oven for the first 30 minutes. Baking time is approximately 70 minutes. After 50 minutes, you can check it for readiness.

For glaze, heat milk. Add powdered sugar and vanilla sugar to it and cook for a couple of minutes on fire, the icing should thicken a little. Gently cover the top of the cake with icing and sprinkle with decorations of your choice.

Easter cake with passion fruit juice

Ingredients

  • 350 g flour
  • 80 g milk
  • 6 g dry yeast
  • 80 g sugar
  • ½ teaspoon salt
  • 1 egg
  • 2 egg yolks
  • 40 g butter
  • 30 ml passion fruit juice
  • 1 orange (zest)
  • 1 cup raisins
  • 50 g slices of almonds
  • Cooking

We breed yeast and sugar in warm milk, put in a warm place until it rises. Melt 40 grams of butter. Beat eggs, sugar and vanilla sugar until fluffy. Sift flour, make a well. Pour in yeast, milk, egg mixture, salt, passion fruit juice. Knead the dough for 10-15 minutes. We grease the bowl with melted butter, put the dough, grease it a little on top with butter, hide it under the film and put it in a warm place for an hour and a half. Pour boiling water over the raisins for 15 minutes, then dry with a paper towel. Lightly toast the almond flakes in a dry frying pan.

We take out the dough, divide it into three parts (according to the size of the molds). We make a ball shape from each, cover with cling film and leave for 10 minutes. After that, on a table sprinkled with flour, roll out the ball. Add candied fruits and almonds. We roll into a roll. Then we take the roll, cut it with a sharp knife in the middle along, retreating a couple of centimeters from the beginning. We twist one half of the roll in a spiral, and then the second, as if lifting it above the first. We send our Easter cakes into molds and into the oven, heat it up to 200 degrees. After 10 minutes, reduce the temperature to 180 degrees. Cover the molds with foil for 10 minutes, then carefully remove it. So bake another 15 minutes. Done, chill. Sprinkle with powdered sugar.

Easter cake with saffron and poppy seeds

Ingredients

  • 5 pieces. egg yolks
  • 700 g flour
  • 250 ml milk
  • 60 g fresh yeast
  • 200 g butter
  • 150 g sugar
  • 1 teaspoon vanilla sugar
  • 1/3 teaspoon ground saffron
  • 50 g poppy
  • 50 g multi-colored candied fruits

Cooking

Dissolve the yeast in warm milk, add a teaspoon of sugar and 200 g of flour. Mix everything, cover with a towel or cling film. Put in a warm place for 30-40 minutes. Soak the saffron in one tablespoon of hot water.

Mix the yolks with sugar, add vanilla sugar and rub well. Add the yolks and saffron to the dough. Next, melt the butter and let it cool down a bit. Pour it into the dough with yolks and add the rest of the flour. Knead the dough and put it in a warm place for an hour and a half. At this time, prepare the filling. Poppy fill with boiling water and leave it for 10 minutes. Mix it into the dough along with candied fruit. And again in a warm place for an hour. Now spread the dough into the molds, filling halfway. Then put them in the oven at 180 degrees. After 40-50 minutes, you can take it out, let it cool and decorate.

Quick oatmeal in the microwaveke

Ingredients

  • 70 g oatmeal
  • 50 ml milk
  • 1 egg
  • 40 g honey
  • 50 g dried fruits
  • 50 g nuts
  • 50 g candied fruits
  • 50 g boiled condensed milk

Cooking

Pour milk into oatmeal. 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 with boiled condensed milk on top, decorate with chopped candied fruit. You can use traditional protein cream and sprinkles.

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