Recipes for the most delicious Easter cakes with step by step photos. The best Easter cake: a step-by-step recipe with a photo Chocolate pasta from cottage cheese without baking
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 egg whites. 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 cooked 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 fruit.
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 need to be lubricated vegetable oil and fill them halfway with dough. 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 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.
The main thing is to follow our rules and keep the proportions, and on your Sunday table there will be a surprisingly lush and airy muffin with a unique aroma of orange, spicy vanilla and a subtle hint of rum.
So what you need to know:
1. Eggs, butter, sour cream must be of the best quality and very fresh.
2. Before adding candied fruits, dried berries or raisins to the dough, soak them in cognac or rum, the taste of the cake will become truly divine.
3. Butter dough it is very capricious for Easter cakes, it is afraid of shakes, temperature changes and drafts, so it is advisable to leave the dough in the oven, if possible, turning on the backlight - it will give a constant temperature.
4. As a spice, vanilla seeds are most often used, and cardamom and nutmeg are much less common. Vanilla can be replaced with more affordable vanillin or vanilla sugar.
5. In order for the dough to be not only fragrant, but also to acquire a delicious golden color, add a little saffron to the dough. We do not recommend that you buy ground saffron, it is often counterfeited. Turmeric can be used as a substitute for saffron.
6. Easter cakes are baked in high, special forms: tin or silicone. Forms must first be greased or laid out with oiled parchment.
And now the recipe for the best cake
Most best cake
Necessary:
Opara:
300 ml warm milk
1 tbsp Sahara
13-15 g fresh yeast (can be replaced with dry yeast, in this case take 10 g)
200 g flour
half a vanilla pod
Dough:
200 ml warm milk
1 tsp salt
40 g butter
saffron on the tip of a knife (0.5 tsp turmeric can be substituted)
200 g sugar
2 eggs
4 yolks
850-900 g flour
150 g raisins
orange
30-40 ml of rum, cognac or vodka
1 egg - for greasing the cake
1 tbsp butter - for greasing molds
Glaze:
3 egg whites
half a vanilla pod
salt on the tip of a knife
250 g sugar
How to cook:
1. The night before, wash the raisins, remove the zest from the orange, pour the raisins and zest with rum and leave to infuse until morning.
The night before, rinse the raisins, remove the zest from the orange, pour the raisins and zest with rum and leave to infuse until morning
2. For the dough, scrape out the seeds from half of the vanilla pod (we will need the seeds later, while we set them aside). Bring the milk to a boil with half the vanilla pod. Cool until warm. Remove the pod and discard. Add to warm milk 1 tbsp. Sahara. Stir.
3. Pour fresh yeast with warm milk. Stir with a whisk until the yeast dissolves.
4. In a large bowl, using a mixer, mix warm milk and sifted flour.
In a large bowl, using a mixer, mix warm milk and sifted flour. Leave for 30-40 minutes in a warm place, covered with a damp towel or cling film.
5. For the dough, heat the milk, adding salt and butter to it. The butter should completely "disperse" in warm milk. Add vanilla seeds and saffron (turmeric).
Add vanilla seeds and saffron (turmeric)
6. Pour the milk mixture into the approached dough.
Pour the milk mixture into the approached dough
7. Add sugar and eggs with yolks.
Add sugar and eggs with yolks Beat at low speed mixer.
8. Add sifted flour in portions, it may need a little less or a little more, the dough should not be steep; if the mass sticks to your hands, then you are on the right track.
9. Add raisins to the dough along with alcohol and zest.
Add raisins to the dough together with alcohol and zest. Knead with a mixer for another 2 minutes and leave to proof in a warm place for 1.5-2 hours.
Cover with a towel and leave the blanks in a warm place for another hour. Lubricate the forms with butter, spread the dough, filling the forms by 1/3.
Lubricate the molds with butter, spread the dough, filling the molds by 1/3 Cover with a towel and leave the blanks in a warm place for another hour.
10. Preheat the oven to 200 ° C, grease the risen Easter cakes with an egg.
Brush risen cookies with egg
11. Bake for the first 15-20 minutes at 200°C, then reduce the temperature to 180°C and bake for another 20 minutes until golden brown. Readiness to check with a wooden stick.
12. Remove the baked Easter cakes from the mold, lay them on a towel on their side and roll every 5-10 minutes so that they are even.
Remove the baked cookies from the mold
13. For glaze, beat well-chilled whites with seeds from half a vanilla pod and salt until stable foam. Continuing to beat, sprinkle sugar in parts. Beat until dense smooth mass.
14. Decorate Easter cakes with protein cream and, if desired, sprinkle with confectionery decorations.
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 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 put 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 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 recipe Easter cake. 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.
Dear readers, today we offer you a selection of the most delicious Easter cake recipes 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's tastes are different, someone wants a simple, quick and delicious recipe. Someone prefers not to use yeast, flour or eggs when making dough for Easter cakes. Therefore, in our article, we have selected from a very large number and brought together several 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 on top of still warm pastries.
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. Wonderful lush, tall and delicious cake it turns out.
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 fruit
- 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 with 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 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!