Sift flour 2-3 times.
Wash and dry the raisins.
Cut candied fruit into small cubes.
Put raisins and candied fruit in a bowl, pour over rum or cognac and leave for 30-60 minutes, stirring occasionally.

Drain rum or cognac from raisins with candied fruits into a separate bowl (do not pour) and dry on a paper towel.

cook melted butter .
Butter cut into cubes and put in a thick-walled pan.

Put the pan with oil in the oven preheated to 160°C and cook for about 30-40 minutes (the time of melting depends on the amount of oil).

Advice. You can cook ghee on the stove. You need to melt the oil on a minimum fire.

Remove the foam from the surface of the oil (a light golden precipitate will settle on the bottom of the pan).

Strain the oil through a cheesecloth folded in several layers (do not allow the sediment to get into the filtered oil).

Cool the melted butter and chill in the refrigerator.

Checking the quality of yeast.
Pour 50 ml of warm milk (35-37 ° C) into a small deep bowl, add 1 tablespoon of sugar and mix.
Crumble yeast into milk.

And stir to dissolve the yeast (it is convenient to mix with your fingers or a wooden spoon).

Put the yeast mixture in a warm place for 15-20 minutes. The yeast should foam up and rise in a "cap".

Cooking sourdough .
Pour the remaining milk (450 ml) into a large bowl, add about 150-200 g of sifted flour.

And mix well (the consistency of the dough will turn out like pancakes).

Stir the foamed yeast with a fork and pour into the milk-flour mixture.

And mix.

Cover the bowl with the dough with a towel or tighten with cling film and put in a warm place for 40-60 minutes.
During this time, the dough should double in volume, "wrinkle" and begin to fall off.
As soon as the dough begins to fall off, it is ready.

Adding to dough muffins .
Put the yolks in a bowl, add salt, sugar (set aside 1 tablespoon of sugar), vanilla sugar, pour in rum or cognac (in which raisins with candied fruits were infused).

And grind the mass well with a whisk or blender until it turns white and increases in volume.

Pour the mashed yolks with sugar into the dough and mix.

In small portions, adding the sifted flour, knead the dough.

First, knead it with a wooden spoon in a bowl.

Then dust the table well with flour and put the dough on it.

It is still quite liquid, therefore, when kneading, in small portions, add the sifted flour and periodically grease the dough and hands, alternately, with vegetable and melted butter.

At first the dough is sticky and viscous, but with prolonged kneading it becomes soft and obedient.

Tip 1. Vegetable oil facilitates the kneading process, and if the dough begins to spread on the table, it is easy to put it together by lubricating the dough and hands with vegetable oil. Also, the addition of vegetable oil makes the structure of the finished cake more crumbly, and let it not get stale longer.

Tip 2. If a ready dough put it on your cheek, you can feel how soft, silky and tender it is - this can be considered an indicator of a well-kneaded yeast dough.
The kneading time for kneading dough can be about an hour. The longer you knead the dough, the better the quality of the cakes will be.

Put the kneaded dough in a large bowl, tighten the bowl with cling film or cover with a towel and leave to rise in a warm place for 3-5 hours.

The dough has risen. It must be kneaded by putting a hand clenched into a fist into it and releasing carbon dioxide.

Put on the table and knead for 1-2 minutes.
Dredge raisins and candied fruits in flour and add to the dough.

Knead until the raisins with candied fruit combine with the dough.

Transfer the dough to a large clean bowl, cover the bowl with cling film and remove to approach either in a warm place for 3-5 hours or in the refrigerator overnight.

Advice. If the dough is put in the refrigerator, it is better to use only half (25 g of yeast, instead of 50 g). With little yeast and long time raising the dough in the refrigerator - Easter cakes will turn out much tastier than with quick fermentation, and there will be no smell of yeast in the finished cakes.

Knead the risen dough (in the refrigerator it becomes quite dense).
Knead the dough a little on the table (the dough from the refrigerator will warm up and become more plastic during kneading).
Forms for Easter cakes (or a large pan, if you are cooking 1 large Easter cake) grease with a thin layer of vegetable oil, sprinkle the sides with flour (shake off excess), and put a circle of parchment paper on the bottom of the form.

Advice. Larger sizes can be used as forms. cans from canned fruits or vegetables (only jars with a white coating on the inside are not suitable).

Put the dough into prepared forms (pan), taking 1/3-1/2 forms (no more).

Forms (or pan) cover with a towel and leave in a warm place for 1-1.5 hours.
During this time, the dough should rise to the edges of the form.

For lubrication of the surface of the cakes .
Break the egg and separate the white from the yolk.
Set aside the white for icing.
Add 1 tablespoon of water to the yolk and shake with a fork or whisk.
Lubricate the Easter cakes that have come up in the forms with yolk (it is convenient to lubricate with a silicone brush).
Preheat the oven to 170-180°C (baking temperature is selected individually, depending on the characteristics of the oven).
Bake Easter cakes for 30-60 minutes (possibly longer). The baking time depends on the temperature and the size of the cakes.
The first 15-20 minutes do not need to open the oven, otherwise the cakes may fall off.
As soon as the tops of the Easter cakes are well browned (this will happen in 15-20 minutes), very carefully open the oven and cover the tops of the Easter cakes with circles of foil so that the foil completely covers the tops.
Close the oven again carefully and continue to bake the cakes until done.
Readiness is checked with a wooden stick. If the stick comes out of the cake without any traces of dough, it is ready.

Ready Easter cakes .
Remove cookies from oven.

Run a knife along the sides of the mold, separating the cake from the mold.
Place the cakes carefully on a wire rack, cover with a clean towel and leave to cool.

cook icing.
Shake with a fork egg white until a light foam is formed.
Add about half of the powdered sugar and mix with a fork.
Squeeze out about 1 tablespoon lemon juice and mix.
Gradually adding powdered sugar, prepare the glaze of the desired density (you may need more powdered sugar than indicated in the recipe).
8

Even if you have your own proven recipe for the main holiday treat - Easter cake, try something new! The recipe for Easter cake on yolks attracted me precisely with yolks =) Our family simply loves marshmallows and meringues, so the freezer is full of yolks, which always remain from other recipes. I usually put the yolks in an airtight container or in a special freezer bag and send them to the freezer "until better times." In the recipe for this cake, as many as 6 yolks can be used, while getting delicious pastries! So I decided to give it a try! But even if you don’t have “free” yolks, be sure to try making this cake, it’s just wonderful!

The structure of the Easter cake is tender and looser than that of the traditional one, but at the same time it is truly "Easter cake". The crumb is fragrant, juicy and slightly moist. What else I liked about cooking: the dough can be kneaded just with a spoon, without getting your hands dirty.

Dough Ingredients:

• Premium flour - 750 g + a little for breading dried fruits
• Dry yeast - 17 g (you can make a replacement for 50 g fresh)
• Milk - 300 ml.
• Egg yolks - 6 pcs. + 1 yolk for greasing Easter cakes
• Sugar - 250 g +1 tbsp. l. for making sourdough
• Salt - 3/4 tsp
• Butter - 150 g
• Vegetable oil (I have sunflower) - 2 tbsp. l.
• Sour cream - 250 g (I take 15-20% fat)
• Raisins - 150 g
• Candied fruits (you can use any dried fruit) - 150 g
• Rum (cognac or any other aromatic alcohol) - 60 ml
• Vanilla extract - 2 tsp (can be replaced with vanilla sugar)

For protein cream:

• Egg whites - 4 pcs.
• Sugar - 250 g
• Vanilla extract - 1/2 tsp
• Lemon juice - 1 tsp

For the white frosting:

• One egg white
• Powdered sugar - 250 g
• Lemon juice - 1 tbsp. l.

How to cook Easter cake on yolks and sour cream (step by step recipe with photos):

First, sift the flour (about 750 g) through a fine sieve several times. I get by with 2-3 sieves. Flour is saturated with air, which will become the key to an airy crumb in Easter cakes.

For the test, we need 150 g of butter room temperature, so we take it out in advance in a warm place so that it warms up. To speed up the process, you can cut the butter into cubes with an area of ​​​​1 sq. cm, so it will quickly pick up the temperature we need.

All dried fruits that we will use (150 g) are washed, poured hot water for 15 minutes.

Never fill with boiling water! Raisins will soften and turn into porridge. Very warm enough, but not hot water(approximately 40-50 ° C).

Candied fruits (150 g) cut small cubes if they are large.

In a small bowl, mix 150 g of candied fruits, pure raisins, pour strong alcohol (4 tablespoons) and leave to infuse at room temperature.

How to make dough for Easter cake

In a separate bowl (it is better to take a deep one), mix warm milk (300 ml), 50 g of yeast and 1 tbsp. l. granulated sugar, mix. Leave at room temperature for 10 minutes.

Attention! If you decide to use dry yeast - take 17 g.

In a sweet environment, the yeast activates faster, so it is important not to forget to put sugar in the dough. Choose the freshest yeast for making Easter cake: if it is raw, it should break well and not have an unpleasant odor. If using dry yeast, be sure to check the expiration date and do not use yeast from previously opened packages.

As for the yeast maker, my favorites are:

Pressed yeast Lux Extra is sold in chain stores, including Magnitogorsk, Auchan, and Lenta. I like that they come in a small gram (100 grams), although it would be more convenient, of course, if the packaging was even smaller. Lux Extra yeast has never let me down, all baking is easy. I usually separate the amount of yeast I need (for example, in this recipe we need half of the package), and immediately put the other half in the freezer and store until needed again.

Of the dry yeast, I like Saf Moment the most.

it fast acting yeast in small bags, which are sold in the sections for baking. I like yeast because it is fast-acting, starts its work when mixed with liquids (i.e. it does not need to be mixed with flour, like instant ones), I like this way more. The firms I have checked also include dry yeast from Pakmaya and Dr. Oetker, no problems with them arose.

So, after 10-15 minutes, the contents in the bowl will increase greatly in size. This suggests that we can continue the process further. If for some reason the yeast solution has not risen, then take all the products for making the dough again and start all over again. There can be only two reasons for failure: initially the yeast was of poor quality or old, or you used too hot milk, which killed the yeast.

The temperature of the milk should not exceed 40 C, if it is higher, the yeast will die!

Sift flour (250 g) to the yeast solution, mix well with a whisk until completely homogeneous.

Opara is ready! We cover it with cling film (or a cotton towel) so that it does not wind up and put it in a warm place without drafts.

Opara ripens within 30-60 minutes. First, it doubles, and then, having risen very strongly, it falls off. It is very important to wait for this moment, when the dough begins to wrinkle and fall off, which means that it has matured, we can continue the process further.

Kneading dough for cookies

Put egg yolks (6 pcs.) In a deep bowl, add granulated sugar (250 g), 3/4 tsp. salt and grind this mixture with a whisk, mixer and blender until it turns white and increases in volume.

Pour rum (or other strong aromatic alcohol), in which dried fruits were infused, into the whipped yolks, and beat thoroughly again.

In the ripened dough, add the yolk mixture, well beaten with sugar, mix until smooth.

Now add vanilla extract (2 tsp) to the dough and mix again. extract can be substituted vanilla sugar(in this case, put 1 sachet - 10 g.) Recently, I often use sugar with natural vanilla, it tastes much better than regular vanilla sugar:

Such sugar is my favorite (on the list after vanilla extract, of course, nothing compares to it in flavor).

The next step is adding oils to the dough. We will need 150 g of butter, which by this time has already become soft and 2 tbsp. l. (30 ml) vegetable oil. We introduce them one by one, each time stirring until smooth.

Thanks to vegetable oil(I use ordinary refined sunflower) Easter cakes are tender, and also do not get stale for a long time and remain fresh.

Now add sour cream (250 g) with a fat content of 15-20% to the dough and mix thoroughly.

We add the sifted flour in small portions (about 500 g each), in several stages, kneading the dough directly in the container simply with a spoon or spatula.

I appreciated the dough hook attachment that comes with almost every mixer or food processor.

The next task is to knead the cake dough until smooth, uniform. The dough should not contain lumps. We achieve such a density and viscosity of the dough so that there is a spoon in it (this may require a little more or a little less flour than indicated in the recipe).

The question of the amount of flour is always the most delicate. An excess of flour can ruin the whole thing: the finished cake will turn out so dense and sticky that you will feel sorry for the products spent in the dough. Therefore, it is important to focus not on the numbers in the recipe, but on the consistency of the test in the photo. This remark applies not only to Easter cakes, but to absolutely all recipes on my website!

Wrap the bowl with the dough in cling film and cover with a clean towel.

We put in a warm place without drafts for about 1.5-3 hours, until the dough doubles in size. I usually put the bowl in the switched off oven (there are no drafts and extra noise, they say that yeast dough even reacts to this.

Mix raisins with candied fruits with 2 tbsp. l. flour.

Punch down the risen dough and release the accumulated carbon dioxide from it, mixing thoroughly for about 1 minute.

Add prepared raisins and candied fruits to the dough for Easter cakes, mixing well until they are evenly distributed in the dough.

At this stage, the cake dough can be removed in a cold place for the night, and in the morning warmed at room temperature for about 1 hour and then, after kneading the dough a little, continue the process.

We cover the bowl with the dough with a towel or cling film and put it in a warm place for proofing for about 1.5-3 hours.

The dough should double in size.

We knead the dough (you can slightly moisten your hands with vegetable oil) and proceed to unfolding.

We lay out the dough in pre-prepared forms (I use special paper forms for Easter cakes, which are sold on the eve of Easter on every corner). We fill the forms with dough for 1/3 of their volume.

As forms for Easter cakes, you can use pots of various sizes and diameters: you just need to grease them with oil and sprinkle with a small amount of flour (be sure to shake off the excess). At the bottom of the pan you need to put a circle of baking paper.

We cover the forms with the dough with a towel and put in a warm place for proofing (it may take 1-1.5 hours), until the dough rises almost to the edges of the form.

Easter cakes that have come up in molds can be greased with yolk (optional), whipped with 1 tbsp. l. water.

We bake Easter cakes

We preheat the oven to 170-180 ºС.

Bake the cakes for about 25-60 minutes (depending on the size of the cakes) until, when pierced with a wooden torch, it comes out completely dry without adhering dough. My Easter cakes were ready after 25 minutes of baking (mould size 9*9).

The first 15-20 minutes after baking, the oven should not be opened, otherwise the dough may settle. If the surface of the Easter cakes becomes too ruddy, you can cover them with foil (mirror side up) or a piece of parchment soaked in water.
We cool the finished Easter cakes a little and carefully remove them from the molds (if they are paper, you do not need to remove them). If the forms are ordinary, we draw along the walls with a sharp knife, take them out of the molds, remove the mugs of parchment paper from the bottom and put them on a wire rack to cool, covering with a clean towel.

How to decorate Easter cakes

I love to decorate Easter cakes which is cooked in a water bath. Firstly, there is no fear of getting infected with something from raw proteins, and secondly, this cream is so delicate and airy that it goes perfectly with Easter cakes. If desired, you can sprinkle the tops of Easter cakes with confectionery sprinkles, decorate with flowers, thematic figurines from mastic (for example, like mine - rabbits).

Beat one egg white until light foam, add 170 g of powdered sugar, mix with a fork.

Then add lemon juice (1 tablespoon) and stir again. Next, you need to gradually add the remaining powdered sugar, stirring each time until smooth, until protein glaze will not become the consistency we need.

We apply protein glaze on well-cooled Easter cakes and decorate, if desired, with Easter sprinkles.

Especially for those who love video recipes, I have recorded a step-by-step guide to cooking cake with cream, enjoy watching!

How to store Easter cakes

Easter cakes are perfectly preserved in a closed pan or in a tightly tied bag. In this case, they remain tender, fragrant, tender for a long time and do not become stale for 10-14 days.

In conclusion, I want to ask you not to be afraid of cold proofing dough for Easter cakes. In this case, the amount of yeast according to the recipe can be reduced, and the dough rise time can be increased. In the variant with cold proofing of the dough, the Easter cakes turn out to be especially tender and tasty, in addition, the sour taste of yeast, which is often found in baking with the usual proofing method, is excluded.

I hope you enjoyed the recipe and the cakes were a success! And if this year you do not have time and inspiration for Easter cakes, bake Be sure to ask questions if they arise during cooking, share reviews, photos of finished cakes. I love getting feedback on this recipe!

When adding a photo to Instagram, please indicate the #pirogeevo or #pirogeevo tag so that I can find your photos on the net and rejoice with you!

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Easter is approaching - the Resurrection of Christ. By tradition, on the eve of this holiday, I bake Easter cakes. Our website already has recipes and. I offer another option - Easter cake on egg yolks.

Ingredients for 4 Easter cakes and 2 small Easter cakes:

for the test:

• wheat flour - 1 kg;
• yolks - 10 pieces;
• dry yeast - 12 g (1 sachet) or pressed - 50 g;
• vanilla sugar - 15 g (1 sachet);
• granulated sugar - 1 glass;
• milk - 1 glass;
• butter- 200 g;
• salt - 0.5 teaspoon;
• raisins - 100 g;

for glaze:

• protein - 2 pieces;
• granulated sugar - 1 glass;
• confectionery topping.

Make a dough. Warm up milk. In a bowl, combine warm milk and 2 tablespoons of granulated sugar. Then add yeast and 1 cup flour. Put the dough in a warm place for 3-4 hours.

Dough for Easter cakes

Prepare the dough. All ingredients must be at room temperature. Separate the yolks from the whites. Leave 2 proteins for glaze, and transfer the rest to a jar, close the lid and put in the refrigerator. Later, it will be possible to cook from proteins, a protein omelette or cream for a cake.

Soak raisins in boiling water until plump. Then drain the water and squeeze the raisins well, mix them with 2-3 tablespoons of flour so that all the moisture is gone.

Add the yolks, salt, vanilla sugar, the remaining granulated sugar to the dough, mix. You can increase the sugar to 1.5 cups if you like it sweeter. Then add softened butter and knead. Add pre-sifted flour and knead the dough again. Stir in the raisins.

Knead until the raisins are evenly distributed over the dough. Cover the dough with a towel, put in a warm place for 2 hours.

Considering that the dough should rise, transfer it to a large bowl

The dough should more than double in size.

See how the dough has risen

From the proposed amount of products, 2 kg of dough comes out.

For the first time I baked Easter cakes in special paper forms. It turned out to be very comfortable and beautiful. No need to specially select a form, which is then oiled, lined with parchment. If you do not have such forms, check out my previous Easter cake recipes, links to which are given at the beginning of this post. There I tell you what you can bake cakes in.

Grease your hands with vegetable oil, spread the dough into molds so that they are 1/3 filled or a little more.

When laying out the test in forms, it will go down again

Do not try to fill the form in half in case of excess test. It is better to make small cakes.

Cover the molds with a towel and let the dough rise again.

Let the dough rest in the molds and rise. It's time to bake.

bake Easter cakes in an oven preheated to 180 degrees for about 40-50 minutes.

Now you need to cool the cakes and decorate

Prepare frosting. Beat egg whites until fluffy, stable foam, gradually add granulated sugar and beat until sugar is completely dissolved.

Coat the cooled cakes with icing on top and decorate with confectionery sprinkles. You can do it easier and sprinkle Easter cakes with powdered sugar.

The weight of one standard finished Easter cake is 450 g.

The most delicious Easter cake on yolks

Bright Easter is approaching and every housewife is looking for a recipe for a delicious Easter cake. There are many recipes for this Easter attribute. In our family, this recipe for Easter cake on yolks has been used for more than 10 years, and preference is always given to it. The dough of such an Easter cake is tender and airy, despite the fact that a lot of muffin is used. delicious dough has a pleasant pale yellow color. Having tried to bake Easter cake according to this recipe, I think, stop on it.

The recipe for Easter cake with yolks is taken from an old book, so older readers may know it (or try to remember).

Ingredients:

• 7 cups flour
• 2 glass of milk,
• 7 yolks,
• 250 g butter,
• 1.5 cups of sugar,
• 1 teaspoon salt
• 70 g pressed yeast (live, not dry!),
• 1 tablespoon cognac (can be replaced with vodka),
• vanilla (or vanillin).
• Optionally, you can add raisins, chopped dried apricots or candied fruits.

Glaze or fondant:

• 3 squirrels
• 1 cup of sugar

Cooking process:

The dough is prepared in a sourdough method. Opara is batter. It is kneaded according to this calculation: the full rate of liquid, half the rate of flour and the full rate of yeast.

In a warm liquid (not hot, otherwise the yeast will die!) Yeast and flour are bred. The bowl with the dough is tightly tied with a napkin and placed in a warm place for 40-50 minutes. This warm place can be a stove, a place near the battery, an oven at 30 degrees or a slow cooker. Turn on the multicooker for heating for 5 minutes. Put the brew in it and close it. Turn on the heating several times for 2-3 minutes. The dough should double in size.

In our recipe, the liquid is milk, slightly warm. We breed fresh pressed yeast in it. Yeast must be good quality. So that the catch does not spoil your holiday, it is better to try them before Easter, for example, bake homemade bread from the same batch of yeast.

Flour for Easter cakes must be sifted to enrich it with oxygen, then your Easter cakes will not be sticky and will have a looser structure.

Half of the flour must be combined with milk, in which we diluted the yeast and put it in a warm place. I used my bread maker today for this purpose. Before that, I used to knead the dough with my hands all the time.

Beat the yolks with sugar with a mixer. Pour them into the dough for Easter cakes, knead it with the yolks after the dough has stood for the time indicated in the recipe.

After that, softened butter, cognac, salt, vanilla and the rest of the flour are added. I mixed butter, vanillin, cognac and salt immediately with whipped yolks, because it was more convenient for me to load them into the bread machine this way.

That is, I chose a program that only kneads. First, I made sure that the dough and baking were mixed, and then gradually added the rest of the flour in small portions.

If you don’t have a bread machine, then the dough for Easter cake on yolks according to this recipe must be kneaded well with your hands (knead for about 10 minutes).

After kneading, the dough for Easter cakes becomes homogeneous, flexible. The longer it is kneaded, the less it sticks to your hands. If you take a piece in your hand and then return it back, it will practically not remain on your hands.

Then the rich yeast dough is placed in a warm place for fermentation. It will need to be removed from the bread machine and transferred to a deep bowl. The dough will rise, it will need to be kneaded 2 times.

At this time, you will need to do the forms for Easter cakes. Dry them and brush them. I love how ghee works. It is quite oily and the Easter cakes after it jump out of the molds themselves.

I like to bake Easter cakes in medium and small cupcake tins. Such Easter cakes do not need to be cut, children are pleased to receive their own Easter cake. Yes, and giving such a spring cupcake is a pleasure! I tried to bake Easter cakes on yolks according to this recipe both in silicone molds and in paper cups, by the way, you don’t need to take out the cake from them and the cake does not get stale in it for a long time. Nevertheless, I prefer small-sized forms also because Easter cakes are baked in them very quickly.

After the third rise, the dough is kneaded again and divided into pieces. It is convenient for me to immediately pinch off a piece of dough and form a ball out of it.

The balls are placed seam down in the cake molds.

Tall cylindrical molds are smeared with margarine, ghee or cooking oil and lined with oiled paper. These are circles of paper according to the diameter of your form and sides for the walls. For these sides it is very convenient to take the cake out of the mold. If the forms are ribbed, then they are simply smeared with margarine. The dough should take up a third of the mold.

The dough for Easter cake on the yolks in the forms is placed on the rise in a warm place. It takes approximately 1 hour for large molds. But you need to pay attention to the dough itself. Yeast and mold size play a big role. Therefore, the rise time may vary. The smallest cupcakes with a diameter of 7 cm are suitable for me in about 30 minutes.

Easter cakes are baked in a preheated oven at 180 degrees, the baking time depends on the size of the cake, so I do not indicate it. Small cakes in the form of cupcakes are baked very quickly.

I will reveal to you my little tricks when baking Easter cakes on yolks. On large cakes, it is better to put paper on top of the form. This is necessary so that the top does not burn, and the cake is well baked. This is a feature of the test with a high content of muffin. It happens that the top of the cake is reddened, and the inside of the dough is moist. I even cover medium cupcakes when they are browned and bake for another 5-7 minutes under paper or foil.

The readiness of the cake is checked with a wooden stick or a toothpick. It must be dry.

Remove all forms first, let stand for a minute and only then remove.

The walls may sweat slightly, but when turned upside down, they dry out very quickly. If a large cake is turned over immediately, its bottom may sag. It is better to keep large cylindrical cakes on their sides so as not to wrinkle the top of the head. This feature is due to the fact that the dough turns out to be airy and the crust of hot cakes is tender.

After a minute, my medium-sized buns are all turned over and I start decorating them with protein fondant while they are still hot.

Whipped egg white fudge is best cooked while the Easter cakes are baking, because it is better to grease them hot. So it dries quickly and does not stick.

Beat egg whites with sugar until sugar dissolves. Beat like meringue, to peaks. That is, when you lift whipped whites with a spoon, they keep their shape. Sugar can be replaced with powdered sugar.

You also need to decorate the cake immediately, until the protein glaze on the hot cake begins to dry out. Now the trading network has a large selection of different confectionery toppings and Easter decorations.

And I baked the next batch of Easter cakes in silicone mold and paper cups. Everything baked perfectly! Just a little test was not enough. The two cupcakes were small but very tasty!

I always have such Easter cakes on yolks for Easter, look at the photo, aren't they handsome! Here, in addition to sprinkles, they are decorated with pieces of marmalade.

I hope my recipe for Easter cake on yolks will be useful to you in preparation for Happy Easter!

Due to numerous questions and requests, this Easter season I made a video recipe.

Video sketches of this recipe will help to bake an excellent cake even for novice cooks.

We offer to bright holiday Easter with your own hands to cook Easter cake on yolks with raisins. Believe me, homemade Easter cakes made from the freshest products, with all the warmth and love, are much tastier than store-bought ones! They will not lie on the store shelf for weeks, but will be prepared on the eve of the holiday, so they will remain soft and crumbly for a long time!

Yes, the manufacturing process will not be quick, but if you still have the opportunity, try to surprise your relatives at least once. We are sure you will want to make these delicious egg yolk Easter cakes again! In addition, there is nothing incomprehensible here: the kneading of the dough, although long, is not difficult at all. And for your convenience, we have prepared for you detailed recipe Easter cake with raisins, accompanied step by step photos.

Ingredients:

For test:

• milk - 0.5 l;
• butter - 200 g;
• egg yolks - 8 pcs. into the dough (+1 yolk for greasing Easter cakes);
• dry yeast - 20 g;
• sugar - 350 g;
• salt - 1 teaspoon;
• vanilla sugar - 20 g;
• flour - about 800-1000 g;
• vegetable oil (refined) - 50 ml.

For filling:

• raisins - about 200 g;
• cognac (optional) - 2-3 tbsp. spoons.

For fondant:

• egg white - 1 pc.;
• sugar - 100-150 g.

For decor:

• confectionery toppings or any waffle decorations.

Easter cake recipe with raisins on yolks recipe with photo

How to knead the dough for Easter cakes with dry yeast

1. First of all, we mix the dough. We measure out 200 g of flour, sift through a fine sieve and mix with dry yeast. Immediately heat the entire portion of milk a little (the liquid should be warm, but not hot), add a tablespoon of sugar, mix. We introduce a mixture of flour and yeast to warm milk, carefully stir until all flour lumps disappear.
   
2. We clean the prepared dough in heat for 30-50 minutes - during this time the mass should “grow up” significantly. You can put the bowl in another container with heated water, put it on the radiator or just wrap it in a blanket - choose any convenient way.
   
3. In the meantime, let's prepare the raisins. We wash it thoroughly, recline it in a colander and place it in a convenient dish. For flavoring, pour cognac over dried berries, mix and leave to wait in the wings (you can skip the step with alcohol if you wish).
   
4. Egg yolks (8 pieces) are separated from proteins, we fall asleep with simple and vanilla sugar, add a teaspoon of salt without a slide. Grind with an immersion blender until smooth (for lack of a blender, you can vigorously grind the mass with a large spoon). As far as proteins are concerned, this recipe we don’t need them (except for 1 pc. for fudge), but they can be left for cooking other dishes, for example, meringue, Kyiv cake, large omelet, etc. And proteins calmly tolerate freezing, so they can simply be poured into a plastic container with a lid and placed in freezer until they come in handy.
   
5. In a large saucepan or other container suitable for kneading dough, put the risen dough and yolks pounded with sugar, stir.
   
6. Pour exactly 500 g of flour, diligently knead the thickened mass with a spoon.
   
7. Add butter, which must be very softened. To do this, you need to get it out of the refrigerator in advance or warm it up a little in the microwave (but do not melt it). We mix the mass.
   
8. We measure out the desired portion of vegetable oil with a neutral aroma, pour it into a convenient dish. Sprinkle the work surface with flour and lay out the still watery dough. We start kneading by hand, periodically wetting our palms with oil. Thanks to vegetable oil, ready-made Easter cakes will turn out more crumbly and tasty, and will also retain their freshness longer. In addition, the oil will simplify the kneading process, as the dough will be less sticky to your hands.
   
9. It takes a long time to knead the dough for Easter cakes - you can take rest breaks, but in any case, you need to spend at least 30 minutes on kneading. Sprinkle flour in small portions as needed (you may need more or less flour than indicated in the recipe - this greatly depends on its quality). According to the consistency, the dough for Easter cakes on yolks should turn out to be quite soft, but not liquid (it should not be tight and very dense!). It will not be very convenient to work, since the dough is quite sticky, but if possible it is better not to fill it with excess flour: the more you add it, the more dense the finished cakes will turn out.
   
10. Add a tablespoon of flour to the flavored raisins so that the berries are evenly distributed over the dough. Mix and send additives to the flour mass. Continue kneading for another 5 minutes.
    
11. We return the dough to the container, previously washed, wiped dry and lightly smeared with vegetable oil.
    
12. We put it in a warm place for 2-3 hours - during this time the dough should rise strongly. We crush the lush mass with our palms, releasing carbon dioxide, and then again remove the container into heat for 2-3 hours (until the volume increases again).
    
13. Knead the “rested” dough again with your hands, and then distribute it into shapes. Disposable paper molds do not need oil lubrication, but ordinary reusable containers must be oiled and “powdered” with flour, or covered parchment paper. We fill the forms with dough no more than half.
    
    
14. Leave the blanks warm for about 2-3 hours (before rising). To obtain a ruddy tint, grease the surface of future Easter cakes with raw egg yolk shaken with one tablespoon of drinking water. We send the forms to a hot oven.
    
15. We bake our Easter cakes on yolks with raisins at 180 degrees from 20 minutes to 1 hour, depending on the size. Smaller cookies need to be taken out earlier, as they will bake much faster than large ones. To make sure it's ready, dip a wooden skewer into the center of the cake. If the stick stays dry, the cake is ready!
    

    How to make fondant for Easter cake with raisins

16. Now the whole laborious process is over, it remains only to prepare the fudge. To do this, beat the chilled egg white with a mixer until white foam. Do not forget that the container intended for whipping must be perfectly clean and dry, as even a drop of water or the smallest specks can disrupt the process!
    
17. Gradually add sugar, without stopping the mixer. As a result, the mass should increase significantly, turn white and thicken. To make sure it's ready, you can put a small amount of fondant on the whisk. The mass of the correct consistency will hang down with an "icicle", while it will hold tight and not drain.
    
18. Apply a thin layer of fondant to the surface of completely cooled cakes. For decor, sprinkle pastries with colored sprinkles or decorate with waffle decorations in the form of flowers or various figures. We store products in a tightly tied bag or closed containers.
    
19. Easter cake on yolks with raisins is completely ready!
    

Christ is risen! And happy drinking!