Easter cake It bakes well in milk and turns out soft and tasty.
Long before the onset of the most important Christian holiday - Happy Easter– many housewives are holiday menu, paying special attention to Easter cakes in it. Now few people tend to buy Easter cakes in the store, yet homemade Easter cakes are much tastier and more symbolic. They invest in it a piece of the soul, and the warmth of the hands, and the most best regards. And be sure to believe that they will certainly come true. By tradition, they bake a lot of Easter cakes in order to give Easter pastries to all relatives and friends. We can offer you or.
Cooking Easter cakes is a long process, requiring the preparation of products and a long proofing of the dough. In general, it will take approximately 6 hours. It is better to buy country milk or with a high percentage of fat, butter and eggs are also better to buy on the market. Take all food out of the refrigerator ahead of time to warm it up. room temperature and sift the flour several times. Well, shall we start?
Easter cake with milk - recipe with photo.
Ingredients:
- premium wheat flour - 2 kg (or slightly less);
- fresh fat milk - 0.5 liters;
- fresh pressed yeast - 100 gr;
- eggs - 10 pcs;
- butter - 300 gr;
- sugar - 4 cups (faceted glass);
- raisins - 250 gr;
- candied fruits - 150 gr;
- ground cardamom - 1 tsp;
- vanilla sugar- 3 sachets;
- ground nutmeg - 1.5 tsp;
- salt - 0.5 tsp;
- vegetable oil - 3-4 tbsp. l;
- icing sugar for icing - 150 gr;
- colored sprinkles for decorating Easter cakes.
Recipe with photo step by step:
Let's start with the preparation of the brew. It is better to cook it in a large saucepan or bowl so that the dough has room to grow. Take half a liter of milk, heat it warmer than room temperature. Crumble the yeast, add 2 tbsp. spoons of sugar.
Combine milk with yeast and sugar, mix everything well. Sift in yeast with milk 2.5-3 cups of flour.
Stir until a thick dough is obtained, the consistency of which resembles dough for pancakes. You need to stir thoroughly, kneading all the lumps. We leave the dough to come up in a warm place, and so that a crust does not form on top, cover it with a thick terry towel or lid.
The dough will rise very quickly. In just 15-20 minutes, it will increase by 2-3 times, become loose and perforated.
To prepare the dough, you need to separate the eggs into yolk and protein. Pour two egg whites into a separate bowl with a lid and put in the refrigerator - they will be needed for protein glaze. Add a pinch of salt to the rest of the proteins, beat with a mixer until you get a thick snow-white mass, airy and quite dense.
Mix egg yolks and 2 cups sugar in a separate bowl.
Rub with a whisk or spoon until the mass becomes light. From bright orange, it will become light yellow or almost white (depending on the brightness of the yolks).
We shift the ripened dough into a large basin. Cut into soft dough butter.
Then we pour egg yolks pounded with sugar. Mix everything with a spoon or spatula.
Add the rest of the sugar to the dough, flavor with spices and vanilla sugar. In addition to nutmeg and cardamom, you can add ground cinnamon or a couple pinches of turmeric for color.
Whipped egg whites add to the dough gradually, gently mixing each portion with the dough. After adding proteins, it will become airy, as if saturated with air bubbles.
Pour in the sifted flour. What is important: add flour in parts. We immediately added a kilogram and begin to knead the dough. As you knead, it will become clear how much more flour to add. Perhaps it will take less - all flour is of different quality, and the amount of flour depends on the size of the eggs.
Knead the dough for the Easter cake for a long time, trying to make it homogeneous, plastic, very soft, but not sticky. To make it easier to knead, lubricate your hands from time to time vegetable oil and pour some oil on the table. When you feel air bubbles burst under your palms, and the dough becomes soft, supple, it means that it is ready and you can send it for proofing.
Cover the kneaded dough with a lid and put in heat for 2.5-3 hours. During the proofing time, it should increase at least twice, but the better the dough fits, the more magnificent the Easter cakes will be. If the dough does not fit well, put it in an oven preheated to +45 degrees and, as necessary, heat the oven to this temperature. Or move the bowl with the dough into a large container filled with warm water.
Punch down the risen dough. We steam the raisins in a water bath, dry them. Together with candied fruit, add to the dough.
Knead the dough again, distributing raisins and candied fruits throughout the volume. Let's rest for half an hour.
In the meantime, prepare the forms. Grease jars of olives, condensed milk, peas with vegetable oil or melted lard, sprinkle the walls with flour. At the bottom we put a circle of parchment, greased with oil. We separate pieces of the desired size from the dough, lay them out in molds. The dough should take from 1/3 to half the volume of the form. Let's go again. Turn on the oven, heat up to 200 degrees.
When the dough in the molds doubles in size, put the cakes in the oven and bake for 35-40 minutes. We bake the first 15 minutes at a temperature of 200 degrees, then lower it to 180 and bake the Easter cakes until cooked. The surest way to test your baked goods is to pierce them at the highest point with a wooden skewer. It should come out dry with no sticky dough. We immediately take out the finished cakes from the molds and cool on a towel.
Easter cake in milk with candied fruits, raisins and spices is ready, it remains to decorate. Protein glaze is very easy to prepare. Beat the egg whites with a pinch of salt, add powdered sugar and beat until firm white peaks. Get a thick glaze for lubrication of Easter cakes. Lubricate the cooled Easter cakes with icing, sprinkle with decorative colored crumbs or confectionery sprinkles. 
On the eve of the upcoming holiday of Easter, the most popular recipes are traditional festive dishes- Easter cakes and cottage cheese easter. Those who bake Easter cakes year after year have probably already gained enough experience in this difficult task. After all, in order for the Easter cake to “succeed”, you need not just to make some efforts, you need to find a recipe that will turn out what, by definition, should turn out - a real Easter treat.
Since there are such recipes great amount It can be difficult for a beginner to decide on the choice of one or another cooking option. In the recipe for Easter cake with milk proposed today, some stages of the cooking process are minimized. For example, the dough for Easter cake is prepared in a bread machine. It's convenient and simple. But the following actions are best done based on a recipe that has been tested in practice more than once or twice. Hope everything works out for you, and Holy holiday will not only be joyful, but also delicious.
Easter cake with milk and vegetable oil
milk cake recipe
Ingredients:
- 1 glass of milk
- 3 small eggs or 2 large ones
- 6 art. l. vegetable oil,
- 6 art. l. Sahara,
- 0.5 tsp salt,
- 4 cups flour (250 ml without a slide),
- 1.5 tsp dry yeast.
Cooking process:
My dough for Easter cake with milk was kneaded in a bread machine, but manual kneading is not fundamentally different, except that you need to spend more effort on it. The dough should be kneaded so that it stretches behind the hands with long threads and does not tear - this indicates a well-developed gluten.
We give the dough for Easter cakes in a bread machine to distance until its volume increases by 2.5-3 times.
Lightly mix with flour and transfer to molds, trying to get a more or less smooth surface.
The dough should now rest in the molds to restore the volume that was lost during mixing, and even more. When it rises well, carefully grease the top of the Easter cakes with sweet water.
We put the forms in a moderately heated oven (100-120 C) and at this temperature we wait for the Easter cakes to finally grow up. After 15-20 minutes, increase the temperature to 150 C, cover the Easter cakes with foil and bake until cooked for another 30-40 minutes. Keep in mind that there are a lot of eggs in the dough and this will burn the crust quickly.
Ready Easter cakes in milk are completely cooled before decorating.
Milk cake: recipe and photo from Natalia specially for the site Good recipes.
To be honest, I have been going around in circles around this cake recipe for a long time. He immediately seemed interesting to me in terms of unusual process cooking, and even bribed baked milk in the recipe.
I, as a sophisticated culinary specialist, became very curious, and with trepidation in my soul, I decided and prepared this Easter cake with the addition of baked milk. The recipe is quite simple to prepare, you can safely leave it on the butter dough overnight. I did it in an electric oven, at 35 degrees.
And how does it taste?
And the taste of the cake turned out just wonderful: moderately moist (not clayey), soft, medium density, slightly viscous. Baked milk and cream liqueur give the Easter cake a subtle, but such an important festive touch.
I can safely promise you that the cake melts in your mouth, and is not at all like Easter baking from the supermarket. Since I bake Easter cakes twice, this cake will be my number 2 on my list of favorites and good recipes. I hope I convinced you to cook these wonderful cakes? Let's go to the kitchen then!
Need Ingredients
- 500 ml. baked milk
- 250 gr. butter
- 5 pieces. eggs
- 500 gr. Sahara
- 10 gr. vanilla sugar
- 50 gr. live yeast
- 50-100 gr. raisins
- 4 tbsp cream liqueur, or 2 tbsp. cognac
- 1,250 kg flour
Cooking step by step
Combine eggs with sugar in a deep bowl.
And beat with a mixer until the sugar is completely dissolved.
We warm the baked milk a little (up to a body temperature of 36-37 degrees), crumble the yeast into the milk, then stir it so that the yeast dissolves in the milk.
We melt the butter.
Now combine the egg mixture with baked milk and butter, in a large deep bowl with enough room for the dough to rise three times.
Shake thoroughly with a spoon, cover with a towel, and send to a warm place for 10-12 hours. You can leave the dough for Easter cake to come up overnight, or prepare everything in the morning and go to work.
After the specified time, it should turn out like in my photo. The egg-butter mass has fermented, and it's time to start kneading the dough for our Easter cake.
Add half of the flour and stir. I mixed it with a spoon, everything mixes well.
Now add raisins, liqueur, vanilla sugar. Stir with a spoon, and gradually, in portions, add the rest of the flour.
You should get a thick, viscous dough that sticks to your hands. Cover the dough with a towel and let it proof in a warm place for 2-2.5 hours.
After the specified time, the dough will rise well three times, approximately like in my photo.
Forming and final proofing
At this stage, knead the dough with your hands (hands should be generously greased with vegetable oil). It should be noted that, despite the fact that the dough is quite liquid, and does not at all look like dough for a classic Easter cake, it is not difficult to work with such a dough. It is very malleable, as if alive, and it asks to be molded for Easter cakes!
Now we fill the forms for Easter cakes with dough by 1/3, and again send them to proofing in a warm place.
How to bake in the oven
When the dough in the forms rises, we put our future Easter cakes in the oven. Oven temperature 180 degrees, baking time about 1.5 hours, depending on the volume of the molds. After 20 minutes, the Easter cakes need to be greased with an egg.
If at this stage the top of the cakes is browned, you need to turn off the top heating of the oven, or cover the cakes with foil.
I like to use medium-sized 1.2 liter baking pans for baking Easter cakes. In such forms, Easter cakes are not overdried, they are well baked, and there is a lot of pulp inside.
We take out the finished cakes from the molds and leave them alone until they cool completely.
Recipe for a beautiful protein glaze
To decorate Easter cakes, I prepared my favorite protein glaze, which looks very impressive and beautiful on Easter baking! And this glaze is also very fragile, and directly “flies” off the cake after being touched with a knife.
And 200 grams of yeast.
Warm up the milk a little. So that it was a little warm. We breed yeast in milk. To do this, I finely crumbled them and added them to milk. There you also need to add 1 tsp. sugar and half a glass of flour.
Mix everything well, cover with a lid and put in a warm place for half an hour.
For more warmth, I covered the pan with a warm blanket and after half an hour my dough began to climb out of the pan. Therefore, I think that 20 minutes will be enough to increase the volume of the dough.
Now you need margarine and butter.
While our dough is coming up, we need to melt the margarine - let it cool for now. Now let's get to the eggs. Break 7 eggs, and from the eighth, add only the yolk to the dough, and leave the protein for fudge.
Put the protein immediately in the refrigerator, as it will then beat better.
Add sugar to eggs and beat well.
Add cooled margarine to eggs.
Soft butter must be kneaded and add vanilla, turmeric, cinnamon and a little flour to it.
Mix everything well until smooth. By the way, turmeric gives the cake a very beautiful yellow color.
Add this oil to eggs and margarine, stir. Adding sunflower oil and mix well.
By this time, the dough is already ready. Here it is - a full pan.
Add all this to the dough and mix very well. I did it with a mixer. So that a homogeneous state of the test is obtained.
Now add flour. It took me over 2 kg.
You look at the consistency of the dough, this is the approximate amount of flour. The dough should come off easily from your hands.
Here we knead the dough. We put it in a warm place. I wrapped myself in the blanket again. We leave for 40-50 minutes. Meanwhile, prepare the raisins. It must be removed from debris, poured with warm water and allowed to stand for 15-20 minutes. Then spread out on a towel to dry.
The time has come and the dough is already peeking out of the bowl.
Dried raisins should be rolled in flour and added to the dough.
Knead the dough together with raisins.
Now you can put it into molds. You can use tin cans or Silicone forms. But I have been doing this in recent years in special paper molds. They do not need to be lubricated and cut out different circles. In addition, they are beautiful and comfortable.
We spread the dough in each mold a little less than half.
Now they need to be put in a warm place for the approach. I turn on the oven, and put the dough molds on top of the oven, cover with a towel and a blanket and leave for half an hour.
The dough has risen almost to the brim. Now you can send all this to an already preheated oven.
The cookies were baked for about 1.5 hours. Browned - you can get it.
While the cookies are cooling, make the fudge. To do this, we take out our chilled protein from the refrigerator and beat it with a mixer into a thick foam.
Gradually add powdered sugar and beat all the time with a mixer.
It turns out a thick beautiful fudge.
Easter cakes from beautiful molds do not need to be taken out. And this is also a plus of these molds - Easter cakes do not weather and do not dry out. Grease the top with glaze.
And sprinkle with sprinkles.
Lubricate all the cakes. Here is such a beauty.
And here is the cake that we tried. This is how it turned out inside.
Thanks to spices and vanillin, this product has a very tasty aroma. Beautiful yellow color - thanks to turmeric. And the homemade taste of Easter cake, of course, cannot be compared with any Easter cake from the store.
Happy Easter to you!
Time for preparing: PT08H00M 8 hours
Last year I baked Easter cake for the first time, and of course I faced the problem of where to get an Easter cake recipe that would suit me in terms of ingredients, it turned out the first time, and of course it was delicious.
In my understanding, a delicious Easter cake is: ease of preparation (as far as possible with yeast dough), a lot of eggs, butter, milk dough, and moderately sweet.
I could not find a suitable recipe for Easter cake on the Internet: the housewives probably keep its secret behind seven seals. My mother and grandmother helped out, as always: after listening to their recipe for Easter cake, I realized - this is it!
And how does it taste? Amazing!
Easter cake turns out soft inside, and dense near the walls, a little oily, does not crumble, but breaks, does not get stale for a long time and smells stupefyingly.
I’ll tell you honestly, this Easter cake recipe is for patient housewives, expect to spend the whole day on Easter baking.
The nuances and subtleties of cooking
I usually cook half a batch, and I get 6 medium-sized Easter cakes. For baking Easter cakes, I use special silumin molds with a volume of 1.2 liters.
So, all products for Easter cake must be fresh and of high quality, otherwise the result may be unpredictable.
Ingredients for 10-12 cookies
- 10 eggs
- 1 liter of milk
- 300 gr. butter
- 50 gr. vegetable oil
- 2.5-3 cups of sugar (550-600 gr.)
- 10 gr. vanilla sugar
- 100 gr. live yeast
- 100 gr. raisins
- 100 gr. candied fruits
- 2-2.5 kg. flour to knead the dough
Technology: step by step
*Description of the cooking process updated on 04/09/2015
First of all, we prepare the dough: we heat half the milk (0.5 l), crumble the yeast, add 150 grams of sugar, stir well with a spoon so that the yeast dissolves. Make sure that the milk is not hot, otherwise the yeast will “die” and the dough will not rise, ideally a body temperature of 36-37 degrees.
We cook the dough correctly
We cover with a towel, and send it to a warm place where there is no air movement (bedside table, or upper cabinet). This time I sent the dough to electric oven heated up to 30 degrees. This is the perfect place, let me tell you!
After 30-40 minutes, when the dough comes up: the mass will increase by 2-3 times, and there will be such a beautiful hat.
Preparing dough for cookies
We combine the eggs and the rest of the sugar in a deep bowl according to the recipe, do not forget about vanilla sugar as well.
Beat everything with a mixer until the sugar is completely dissolved.
Let's melt the butter.
In a large bowl, we begin to knead the dough: mix the dough with the egg mass, add melted butter and vegetable oil. Add raisins and candied fruits. This time I also added 2 tablespoons to the dough. cognac. Mix thoroughly with a spoon.
Gradually add flour and knead not a steep dough that should not stick to your hands.
We send the dough to rise for the first proofing in a warm place, covered with a towel.
Sending dough for proofing
As with the dough, I sent the dough to an electric oven, preheated to 30 degrees. The dough approached very slowly, when 4 hours passed, I added fire to 35 degrees to somehow speed up the process. As a result, the first proofing took 5.5 hours, the dough tripled, as it should be.
The secret so that Easter cakes do not crumble and do not get stale
When the dough is suitable, bring the rest of the milk to a boil, and pour our dough for Easter cakes with boiling water, stirring with a spoon. This is done so that the Easter cakes do not crumble, and remain soft for a long time.
Add a little more flour, and knead the dough until it sticks to your hands and to the dishes.
We send the dough again to approach the second proofing in a warm place. It took me 2 hours.
Forming and baking in the oven
After our dough comes up again, you can begin to form Easter cakes. We knead the dough, add flour if necessary, and put it into molds, after lubricating them with vegetable oil, and sprinkling with semolina (if the molds are enameled or silumin). If you are using disposable baking paper molds, you do not need to grease them.
We fill the form with dough by about 1/3, leaving room for our Easter cakes to grow. We send our dough molds to a warm place, and wait for the dough to rise again.
We heat the oven to 180 degrees. When the dough rises in the forms, we send the cakes to the oven to bake. The position of the grid is at the very bottom.
After 15-20 minutes, open the oven, and grease the Easter cakes with an egg. If at this stage the top of the cakes is browned, you need to turn off the top heating of the oven, or cover the cakes with foil.
Continue baking until they are all golden brown.
It took me 1 hour and 30 minutes to bake the cakes. After 1 hour, I could not stand it, and took out one cake from the mold to see if it was ready: the top was already ready, and the part that was in the mold was white. I increased the t of the oven to 200 degrees, and baked Easter cakes for another 30 minutes. Easter cakes were baked perfectly, both outside and inside.
