All the week preceding Easter, believers are preparing for the holiday, and starting from Maundy Thursday, all the thoughts of the hostesses revolve around the festive feast.
Indeed, with the end of Lent, all kinds of prohibitions and restrictions on food are canceled, which means that the Easter table will burst from the most delicious treats. Not only believers, but also many other people who are far from faith, prepare colored eggs for the Easter holiday, bake Easter cakes and think about decorating Easter table, on which the main symbols of the holiday will be focused.
Consider the options for cooking KULICH and BAB:
Recipe for yeast dough
| Products | Quantity | |||
| Wheat flour, tea glasses (250 ml) | 1 | 2 | 3 | 4 |
| Sugar sand, art. spoons | 1-2 | 2-4 | 3-6 | 4-8 |
| Butter or margarine, Art. spoons | 1-2 | 2-4 | 3-6 | 4-8 |
| Eggs, pcs. | 1/2-2 | 1-4 | 1-6 | 2-8 |
| Yeast, g | 5 | 10 | 15 | 20 |
| Salt, teaspoons | 1/8 | 1/4 | 1/3 | 1/2 |
| Water or milk, tea glasses | 1/8 | 1/4 | 1/3 | 1/2 |
| Output of baked products, g | 300 | 600 | 900 | 1200 |
With this method, a liquid mash, called dough, is first kneaded with a spoon. For kneading, they take the entire norm of warm liquid and yeast and half the norm of flour (according to the recipe).
The dough should ferment at a temperature of 28-30°C for 3-3.5 hours until the maximum rise. During fermentation, bursting bubbles with carbon dioxide appear on the surface of the dough. As soon as the dough begins to settle, you can begin to knead the dough.
All other heated products are added to the dough (eggs mixed with salt, sugar, aromatic substances), the remaining flour is gradually poured in and kneaded for 5-8 minutes until a homogeneous mass is obtained. At the end of the kneading, oil is added, heated to the consistency of thick sour cream; then cover the pan with a lid and put in a warm place for further fermentation. When the dough reaches its maximum rise, which will happen after about an hour, the dough is punched down and laid out on a table sprinkled with flour.
The duration of fermentation of dough and dough can be adjusted by changing temperature conditions during fermentation by placing the pot in a warmer or cooler place.
Easter cakes. BABAS
Easter cakes are baked in every house for Easter. Their dough is distinguished by a high content of baking, so Easter cakes do not get stale for a long time and they are eaten throughout the Easter week.
Previously, Easter cakes were baked in ovens in high-volume forms made of tin. In the oven, they can be baked in a metal can or aluminum pan (no more than 1-1.5 liters in volume, otherwise the dough may not be baked).
When preparing Easter cakes, it is necessary to remember the basic rules, the observance of which largely determines how the finished product will turn out:
1. Easter cake does not like drafts.
2. The dough should not be liquid. It should be of such a consistency that it can be cut with a knife and it does not stick to it.
3. Eggs and dough are beaten long and intensively.
4. The dough for Easter cakes should, as a rule, come up three times: the first time - after making the dough, the second - after kneading the dough and the third time - when the dough is placed in the molds.
5. The form for Easter cakes is generously greased with softened (but not melted) butter and filled with dough, as a rule, 1/2 of the height.
6. The readiness of the cake for baking is determined by volume: the dough should rise almost to the edges of the mold.
7. Easter cakes are baked at a temperature of 180-200°C. Place a container at the bottom of the oven to prevent burning. hot water. During baking, the cake mold must be very carefully turned, but not shaken, because even with a small push, the dough can settle and the middle will be empty.
8. After browning, the cake is covered with white paper moistened with water.
9. The duration of baking depends on the mass of the cake. Its readiness is determined by a thin splinter: if the dough sticks to it, the Easter cake is still raw.
Ready Easter cakes are decorated with candied fruit, colored sprinkles (nonpareil), powdered sugar, lollipops, glazes (recipes below).
kulich
Ingredients:
1 kg wheat flour premium, 1.5 cups milk, 6 eggs, 300 g butter or margarine, 1.5-2 cups sugar, 40-50 g yeast, 3/4 tsp salt, 1 cup raisins, 50 g candied fruits, 2 Art. spoons of almonds, 1/2 bag of vanilla or 5-6 crushed cardamom seeds.
Cooking:
Dissolve the yeast in warm milk, add half the flour. Thoroughly stir the dough, cover and put in a warm place.
When its volume doubles, put salt, pounded with sugar and vanilla 5 egg yolks, butter and mix, and then add the beaten egg whites and the rest of the flour.
Cover the dough with a towel and put in a warm place.
When it rises and doubles in volume, add raisins, diced candied fruits, peeled and finely chopped almonds, mix well.
Then spread the dough into molds (up to 1/2 height), cover and put in a warm place.
When the dough rises to 3/4 of the height of the mold, brush the top with beaten yolk and place in the oven for 50-60 minutes.
After cooling, cover the cake with icing and decorate with candied fruits, jam berries, chocolate figurines, etc.
kulich
Recipe from Chef Alexey Besedin
Ingredients (for 2 pieces):
Yolks - 4 pcs.; Yeast - 20 g; Water - 70 ml; Wheat flour - 370 g; Cream 33% - 250 ml.; Butter - 55 g; Sugar - 150 g; Vanilla sugar - 10 g; Raisins - 70 g
Cooking technology:
We make a dough by mixing cream with water and yeast.
We put the resulting mixture in a warm place for 1 hour.
All other ingredients are mixed and then introduced into the dough.
Stir and put in a warm place for another 1.5 hours.
We lay out the finished dough in forms and bake for 40 minutes at 160 degrees.
Ready cake can be decorated with icing or melted chocolate.
Easter cake
Ingredients:
1 kg flour, 1.75 cups milk, 50 g yeast, 10 egg yolks, 1/2 cup sugar, 1 cup butter, salt.
Cooking:
Prepare a dough from 1/2 kg of flour, warm milk and yeast, stir and let rise.
Then add the egg yolks, mashed white with sugar, melted butter, salt, the rest of the flour and knead the dough until it lags behind the hands.
Let the dough rise again, knock it out with a spatula and put it into molds.
When the dough has risen to the edges of the forms, put them in a heated oven.
Easter cake with raisins
Ingredients:
6 cups flour, 200 g butter, 1 cup sugar, 1.5 cups milk, 5 eggs, 50 g yeast, 200 g raisins, salt.
Cooking:
Melt the butter, pour in hot milk, add sugar, salt, mix and let cool to 30-35°C.
Then pour into the flour, pour in the risen yeast, mix thoroughly again and put in a warm place for fermentation.
When the dough has risen, add egg yolks, whites whipped into a stable foam, raisins, knead and put it in a mold, filling it up to half.
When the dough rises flush with the edges of the mold, bake the cake in the oven at 180°C.
Easter cake almond
Ingredients:
1 kg of flour, 2 cups of milk, 50 g of yeast, 5 eggs, 1.5 cups of sugar, 300 g of butter, 250 g of almonds, 1/2 lemon, 1/2 cup of raisins, salt.
Cooking:
Boil milk and cool to 30-35°C. In a small amount of milk, dilute the yeast by adding 1 tbsp. a spoonful of sugar. Pour flour into milk, add risen yeast, mix, cover with a napkin and put in a warm place for fermentation.
Scald the almonds, peel, thinly slice or chop and dry.
When the dough rises, add egg yolks beaten with sugar (leave one for lubrication), melted butter, grated lemon zest, 200 g of chopped almonds, raisins, salt, lastly add the whites whipped into a stable foam and knead the dough.
Put it in a mold, let it rise, grease with yolk and sprinkle with almonds.
Bake the cake in the oven at 180°C.
Kulich unpaired
Ingredients:
For the dough: 1 kg of flour, 1.5 cups of water, 50 g of yeast, 2 eggs, 125 g of butter, 1/2 cup of sugar, 100 g of raisins, a handful of candied fruit, cardamom, cinnamon, salt.
For glaze: 1 egg, 2-3 tbsp. spoons of milk.
Cooking:
Knead in the evening a stiff dough from flour, warm water, yeast, eggs, butter, sugar, salt, raisins, finely diced candied fruit, crushed cardamom and cinnamon.
Cover with a towel and leave to rise until morning.
Then put the dough on the table, knead well again, divide into two parts, put in oiled low forms.
When the dough has risen enough (the surface will be covered with solid bubbles), brush with the egg pounded with milk and bake for about 50 minutes.
In addition to raisins, candied fruits, preferably of different colors, or dried fruits cut into small pieces (dried apricots, dates, prunes, etc.)
The dough can be tinted with saffron or dried berries ground into a fine powder.
You can add finely ground nuts to the dough.
Easter cake
Ingredients:
For the dough: 800g flour, 35g yeast, 1 1/4 cups milk, 280g butter, 5 eggs, 350g granulated sugar, 1/2 teaspoon of salt, 25 g of rum or cognac, 120 g of raisins, 40 g of candied fruits, lemon or orange zest.
For glaze and decoration: 250 g granulated sugar or powdered sugar, 3 eggs, colored coconut flakes or a special topping for Easter cakes.
Cooking:
Prepare from the above ingredients yeast dough in a steamy way. Add washed and towel-dried raisins, candied fruits, zest to it and mix everything again gently.
Divide the dough into shapes.
Molded Easter cakes stand for proofing for 10-15 minutes in a warm place, brush with a beaten egg and only then place in a preheated oven.
Bake for 45-50 minutes at 180-190°C.
Cover the finished, chilled Easter cakes with icing and decorate.
Icing: Dissolve sugar or powdered sugar in water, place the container with the syrup on the fire and cook until it thickens.
Kulich "Royal"
Ingredients:
1.2 kg flour, 3 cups cream, 50 g yeast, 200 g butter, 1 cup sugar, 15 egg yolks, 10 cardamom grains, 1 nutmeg, 2 tbsp. spoons of almonds, 100 g of candied fruits and raisins.
Cooking:
From 1 cup cream, yeast and half the flour, knead a thick dough.
When the dough rises, add the egg yolks mashed with butter and sugar, the remaining flour, cream, crushed cardamom, grated nutmeg, chopped almonds, finely chopped candied fruits and raisins.
Knock out the dough well and leave to rise for 1.5-2 hours.
Then knead again, put in small forms, filling them up to half.
Let the dough rise to 3/4 of the height of the mold and place in the oven to bake.
Ingredients:
3 cups flour, 1/2 cup milk, 35 g yeast, 15 eggs, 1.5-2 cups sugar, 100 g chocolate or cocoa powder, 1-2 glasses of rum or cognac, 1/2 cup red wine, 100 g rye crackers, 100 g of candied oranges; 1 coffee spoon of ground cinnamon, cloves, cardamom and star anise; salt.
Cooking:
Dissolve the yeast in milk, mix with some of the flour and put in a warm place to ferment.
Then add egg yolks, mashed white with sugar, rum, red wine, grated chocolate or cocoa powder, ground and sifted crackers, finely chopped candied orange and spices to the dough.
Mix the dough and put in a warm place.
When it rises, add egg whites, salt and the remaining flour whipped into a stable foam.
Transfer the dough into a mold, let it rise and bake in the oven at 180 ° C.
Cake on cream
Ingredients:
For test: 5 cups flour, 50 g yeast, 1.5 cups cream, 250 g butter, 1 cup sugar, 8 egg yolks, 1/2 cup raisins, nuts and candied fruit, 1 teaspoon salt, vanillin.
For glaze: egg white, 1 cup powdered sugar, 1/2 teaspoon lemon juice.
Cooking:
Dissolve the yeast in warmed cream, put half of the flour and put in a warm place.
Grind egg yolks with sugar, add softened butter and grind the mass until white again. When the dough is suitable, add the yolks with sugar and butter into it, add the remaining flour, salt and vanillin, knead the dough, add raisins, chopped candied fruit, nuts and mix.
Let the dough rise in a warm place until it doubles in size, then knead again and let rise.
Put the finished dough into molds with high walls to 1/3 of their height and put in a warm place for proofing for 1 hour.
Bake the cake in the oven at 200-220°C for 60-70 minutes.
Carefully remove the finished cake from the mold and, when it cools down, grease the top with a thin layer of glaze.
To prepare the glaze, beat the egg white, pouring powdered sugar in small portions, add lemon juice and grind until white.
If desired, you can make a colored glaze by adding cocoa powder, chocolate or strained cranberry juice.
Easter cake home
Decoration of Easter cakes with multi-colored icing
Ingredients:
1 kg flour, 50 g yeast, 1 cup milk, 10 egg yolks, 3 egg whites, 1 cup sugar, 200 g butter, 100 g raisins, 1 tbsp. spoon of cognac, 1 tbsp. candied fruits, 3 teaspoons lemon zest (or 1 teaspoon ground cardamom), 1/2 teaspoon grated nutmeg, 1 teaspoon saffron tincture, 3-4 teaspoons vanilla sugar, salt.
Cooking:
Dilute the yeast in 1/2 cup of warm milk, add 100 g of flour, stir and leave for 15-20 minutes.
In 1/2 cup of boiling milk, brew 100 g of flour and quickly stir with a wooden spatula until an elastic mass is obtained. Combine both mixtures, cover and put to rise for 1 hour in a warm place.
Grind egg yolks, sugar and salt into a homogeneous mass and beat until white.
Pour half of this mass into the dough, add 250 g of flour, knead the dough and let it rise, then pour in the second half of the egg mass, add another 500 g of flour and knead the dough until it lags behind the hands.
AT ready dough pour melted butter in small portions, knead it, add spices, cognac and let it come up again. After that, precipitate the dough to its original volume, add 2/3 of the raisins and candied fruits, after rolling them in flour, and let it rise again.
Fill two forms with dough to half the volume.
When it rises, sprinkle the remaining raisins on top and bake in the oven.
Easter cake saffron
Ingredients:
7 cups flour, 1.5 cups milk, 25 g yeast, 400 g butter, 5 eggs, 2 cups sugar, 1 teaspoon salt, 1 tbsp. a spoonful of saffron tincture or 30 cardamom grains.
Cooking:
From 1 cup of warm milk, yeast and 3 cups of flour, knead the dough and put in a warm place for 3-4 hours. Add salt, softened butter, egg yolks, saffron tincture or crushed cardamom seeds and knead thoroughly until a homogeneous dough is formed, then add the beaten proteins, the remaining flour and mix.
Put the dough in a warm place and let it rise.
Then carefully knock out, put in a mold and let rise again. Lubricate the surface with an egg and bake the cake in the oven until cooked.
To prepare saffron tincture, dilute saffron powder in warm boiled water, vodka or alcohol and strain through cheesecloth (it should have an intense yellow color).
Kulich "Rural"
Ingredients:
1 kg flour, 4 egg yolks, 1 cup milk, 1 cup water, 0.5 cup sour cream, 200 g butter, 1 teaspoon salt, 1 cup sugar, 1 cup raisins, 60-70 g yeast.
For glaze: 200 g of powdered sugar, 1 egg white, 1 teaspoon of lemon juice, 2 teaspoons of starch.
Cooking:
Dilute yeast in warm milk mixed with water, add 1 tbsp. a spoonful of sugar, half the flour and let the dough rise. Then add egg yolks mashed with sugar, softened butter, sour cream, washed raisins, salt and the rest of the flour.
Knead the dough well, cover with a napkin and put in a warm place to rise.
Grease the sides of the form generously with oil and sprinkle with flour. Put oiled paper on the bottom.
When the dough has risen, spread out into molds, filling 1/3.
Let the dough rise again and bake the cake.
Decorate the surface with glaze.
To prepare it, beat the powdered sugar with egg white, add lemon juice, starch and mix gently.
Cake with lemon zest
Ingredients:
For the dough: 500 g flour, 150 g sugar, 250 g cream or milk, 6 egg yolks, 100 g butter, 40 g yeast, vanilla sugar or vanillin, grated zest of 1 lemon, 2 tbsp. spoons of raisins, 4 almonds, powdered sugar.
For glaze: 2 egg whites, 200 g of powdered sugar, vanillin or lemon.
Cooking:
From 100 g of flour, cream and yeast, pounded with sugar, prepare a dough and leave for fermentation.
Grind the yolks with sugar until a foamy mass is formed, add the rest of the flour, the dough that has come up, a pinch of salt, vanilla sugar or vanillin and knead the dough thoroughly. Gradually add melted but not hot butter, raisins, lemon peel, crushed almonds.
Put the dough into a firm, oiled and sprinkled with flour, 1/3 of the volume and put in a warm place. When it comes up and fills the form, put in the oven and bake for about 40 minutes at a temperature of 180-200 ° C.
Cool the finished cake a little, carefully remove it from the mold and pour over the icing.
To prepare it, beat the whites with powdered sugar until an airy mass is obtained, adding to taste lemon juice or vanillin.
Creamy Easter cake
Ingredients:
2 cups cream, 1 cup milk, 50 g yeast, 10 eggs, 4 cups sugar, flour.
Cooking:
Stir hot milk and cream with 2 cups of flour and let cool to the temperature of fresh milk. Then add risen yeast and 2 eggs diluted in a small amount of milk, mix, cover the dough with a napkin and put in a warm place for fermentation.
When the dough has risen, add the yolks, pounded white with 2 cups of sugar, and beaten with the remaining sugar in a stable foam.
Add flour to the dough, as needed to give it the desired consistency, mix and let the dough rise again.
Then carefully knock out, put in the form, filling it in half.
Let the dough rise and bake the cake at a temperature of 180-200 ° C until cooked.
Cake with honey and icing
Ingredients:
15 eggs, 1 liter of milk, 100 g of yeast, 500 g of butter, 500 g of sugar, 0.5 cups of honey, 50 g of vodka, 0.5 cups of sour cream, vanillin, salt, flour, icing sugar.
Cooking:
Mix half a glass of flour with 2 tbsp. tablespoons of sugar and grind with 0.5 cups of cold milk.
Boil 2 cups of milk and, stirring, pour in a thin stream into the prepared flour mixture and brew it.
Add a little flour to warm milk with honey and dilute the yeast in it. When they rise, mix with the brewed flour mixture and let the dough rise. Then add the yolks mashed with sugar, softened butter, sour cream, vodka, salt into it and gently mix with the egg whites whipped with vanilla.
Add flour to the dough, as needed to give it the desired consistency, knead thoroughly and put in a warm place.
Let the dough rise, mix it, spread it into greased molds from the inside, filling them 1/3 of the volume.
Again, let the dough rise, put in the oven and bake at a temperature of 180-200 ° C until cooked.
After cooling, cover the cake with icing sugar.
Easter cake with sea buckthorn juice
Ingredients:
5 eggs, 500 g milk, 200 g sugar, 100 g butter, 100 g sea buckthorn juice, 50 g yeast, 1 teaspoon salt, flour.
Cooking:
Mix eggs, milk and softened butter, add sugar and grind the mass thoroughly.
Add yeast diluted in a small amount of warm milk, 3-4 cups of flour, knead the dough and put in a warm place.
When it rises, add sea buckthorn juice and flour, as needed to give the dough the desired consistency, mix thoroughly and let rise again.
Then fill the molds with dough to half their volume, put in a warm place and, when the dough rises to the top of the mold, bake Easter cake in the oven.
Easter cake with cinnamon
Ingredients:
3-3.5 cups flour, 1 cup milk, 40g yeast, 1 cup sugar, 2 eggs, 200g margarine, 100g raisins, cinnamon and vanilla sugar to taste.
Cooking:
Prepare the dough: dilute the yeast in warm milk, add 3-4 tbsp. spoons of sugar, add 1/2 cup flour. Put the dough in a warm place and let it rise.
Then put sugar, vanilla sugar, eggs, melted margarine, flour and knead a thick homogeneous dough. Add floured raisins to it and mix.
Put the dough into a mold and leave for 30-40 minutes for proofing.
Then sprinkle with cinnamon on top and bake in the oven at a temperature (200-220 ° C).
Easter cake without yeast
Ingredients:
400 g flour, 60 g butter, 1.5 cups milk, 2 eggs, 1 cup sugar, 0.5 cup almonds, 0.5 cup candied fruit, 4 tbsp. tablespoons of lemon juice, 1/2 teaspoon of soda, zest of 1 lemon, vanillin, crackers.
Cooking:
Grind butter with egg yolks and sugar, gradually pouring in lemon juice. Add flour and milk, vanillin, zest, chopped almonds, candied fruits, soda and mix.
Whip the egg whites, gently combine with the dough, put in a mold, greased with butter and sprinkled with breadcrumbs.
Bake in a preheated oven for 40-50 minutes.
Kulich "City"(without yeast)
Ingredients:
500 g of flour, 1 cup of sugar, 1 pack of margarine, 1.5 cups of milk, 4 eggs, 50 g of raisins, 1 sachet of baking powder, vanillin.
Cooking:
Grind margarine or butter with sugar and eggs, add flour, baking powder, vanillin, milk, raisins and mix thoroughly.
Pour the dough into a generously oiled and floured form and place in the oven.
Bake at moderate temperature.
Sprinkle the finished cake with powdered sugar.
Baba
old butter pastry that appeared in Western Russia.
In its composition, type and technology of preparation, it is very similar to Easter cakes. But since the preparation of a real woman is quite laborious, it has almost disappeared from modern Russian cuisine.
More often grandmothers are baked now - they are easier to manufacture and smaller in size.
Ingredients:
4 cups flour, 10 eggs, 500 g sugar, 50 g yeast, 1/3 cup milk, salt.
Cooking:
Beat 10 egg yolks with sugar, add flour, fresh yeast diluted in a small amount of milk, salt, knead thoroughly.
Then add whites whipped into a stable foam and put in a mold.
When the dough has risen, put it in the oven. Bake at 180°C.
Ingredients:
4 cups flour, 1/2 cup milk, 50 g yeast, 10 egg yolks, 1 cup powdered sugar, 150 g butter, 1 glass of rum, 1 tbsp. a spoonful of raisins, salt.
Cooking:
Pour 2 cups of flour with boiling milk, grind thoroughly, cover with a towel and cool. Then add the yeast, diluted in a few tablespoons of warm water or milk, stir and cover, let the dough come up.
Beat the yolks with powdered sugar until a fluffy mass is formed, put in a dough, add the rest of the flour and knead.
Then add melted butter, rum and a pinch of salt. Knead so that the dough lags behind the dishes, adding raisins at the end of the kneading.
Put the dough into a mold, cover with a napkin and, when suitable, put in a well-heated oven.
Bake for about an hour.
Chilled baba can be covered with icing.
Petersburg woman
Ingredients:
3 cups flour, 18 eggs, 35 g yeast, 15 pcs. bitter almonds, 1 lemon, 200 g butter, 2/3 cup sugar, 2 cups sour cream, 1/3 cup milk, salt.
Cooking:
Dissolve yeast in warm milk. Separate egg yolks from whites. Beat the yolks with sugar until the mass turns white and thickens. Grate the lemon zest and almonds, beat the butter and mix with the whipped yolks.
In a bowl with yolks, with constant stirring, add diluted yeast, sour cream, flour and, at the end, beaten egg whites.
Put the mass into molds (1/3 of the volume), cover with a towel and put in a warm place.
When the dough rises to 2/3 of the volume of the form, put in a preheated oven and bake for 1 hour.
Ingredients:
1 kg of flour, 2 cups of milk, 50 g of yeast, 7 eggs, 1.5 cups of sugar, 300 g of butter or margarine, 1/2 teaspoon of salt, 200 g of raisins (pitted), vanillin.
For the syrup: 1/2 cup sugar, 1/2 cup water and 4-5 tbsp. tablespoons of grape wine (liquor) and 1 teaspoon of rum essence or 1/2 cup cherry juice and 3 tbsp. spoons of rum
Cooking:
Dissolve the yeast in 1 cup of warmed milk and knead a thick dough with 3 cups of flour.
Roll the dough into a ball, make 5-6 shallow cuts on one side and lower it into a saucepan with warm water (2-2.5 l), cover with a lid and put in a warm place for 40-50 minutes.
When the dough has doubled in volume and floats, transfer it with a slotted spoon to another bowl.
Add 1 glass of warm milk, egg yolks mashed white with sugar and vanilla, whites whipped into foam, salt, add the rest of the flour and knead. Then add white whipped butter to the dough, knead again, cover with a napkin and put in a warm place.
When the dough has doubled in volume, add the raisins.
At the bottom of the form, put a circle of white paper oiled on both sides, liberally grease the walls with softened butter and sprinkle with flour or crushed breadcrumbs.
Pour the dough into the mold to 1/3 of the height, cover and put in a warm place. When the dough has risen to 3/4 of the height of the form, carefully, without shaking, place in the oven. Bake for about an hour.
Remove the finished rum baba from the mold and put it sideways on a dish.
When it cools, pour over the syrup (to prepare it, mix all the ingredients), carefully turning it on a dish so that the syrup is absorbed from all sides.
Then put the baba, let it dry slightly and transfer to a clean dish.
Baba custard
Ingredients:
4 cups flour, 2.5 cups milk, 60 g yeast, 10 eggs, 1/3 cup butter, 1/3 cup fine sugar, 1-2 tbsp. spoons of raisins (pitted), fragrant oil or vanilla tincture.
Cooking:
Brew 1 cup of flour with boiling milk, stir thoroughly.
When the mass has cooled, add yeast diluted in a small amount of milk, beaten egg yolks into it and put it in a warm place to rise.
Then add the rest of the flour, melted butter, sugar, fragrant oil or vanilla tincture, raisins and whipped egg whites.
Knead the dough well, put it in a mold, let it rise and put it in the oven for baking.
Most often, the glaze is made from egg white and powdered sugar, and to give it the appropriate color, fruit syrups, spices (often saffron), cocoa or coffee are added.
To look good on an Easter cake, the prepared glaze should be thick.
lemon glaze
Beat 3 proteins with a mixer with 250 g of powdered sugar, gradually adding the juice of one lemon while beating.
To stir thoroughly.
white icing
250 g of powdered sugar beat with 5 proteins. At the end of cooking, add 0.5 cups of flour and mix.
You can also make chocolate icing by adding 3 tablespoons of cocoa instead of flour.
Protein glaze
1/2 or 3/4 cup powdered sugar and 1 protein.
Beating the protein, pour the powder gradually. Beat until the glaze is thick and at the same time quite fluid.
For taste, you can add a few drops of lemon juice.
Creamy milk glaze
50 g butter, 3 tbsp. spoons of powdered sugar or fine sugar, 1 tbsp. a spoonful of milk, 2 tablespoons of cocoa.
Dissolve the oil over low heat, cool slightly. Stir, adding the ingredients in the order listed, until a thick homogeneous mass is formed.
The icing is obtained, as on the strip cake.
Glaze with dye
500 gr. powdered sugar, warm water, dye. Sift 500 g of granulated sugar into a saucepan. Add 6 tbsp. spoons of water.
Lastly, add cocoa.
Turn on low heat and heat while stirring the sugar and water until they are warm, but not hot.
Stir with a wooden spoon. If the syrup coats the spoon in a thick, smooth, shiny layer, it is ready.
Pour half of the syrup over the cake. Smooth with a table knife, holding it first in hot water.
Pour the remaining frosting into three small cups and tint with different colors.
Tip: You can make three packets of oiled paper with cut ends, pour icing into them and make patterns by squeezing it out of the bag.
Instead of a paper bag, it is convenient to use a plastic file with a cut corner.
Sour cream glaze
1/2 cup sugar, 2 tbsp. spoons of milk or sour cream, 50 g of butter, 3 tbsp. spoons of cocoa.
Mix everything and cook until thickened, about 6-8 minutes.
You can add 1 teaspoon of honey (optional).
cocoa glaze
100 g sugar, 2/3 cup water, 1 tbsp. a spoonful of cocoa, 50 g of butter.
Boil syrup from sugar and water, as for jam.
Grind the butter and cocoa and gradually pour the syrup into the mixture in a thin stream.
Pour the finished icing immediately over the cakes until it is frozen.
Cocoa can be replaced with melted chocolate.
If you do not add cocoa or chocolate, you get white icing.
Lemon juice frosting
200 g of powdered sugar, 2 proteins, 1 tablespoon of lemon juice or any other.
You can add chopped berries or zest. And whatever you like!
Mix everything until you get a glaze (snow-white homogeneous slightly thick mass).
The icing can be eaten as such, or spread on cookies.
strawberry glaze
200 g powdered sugar, 3/4 tbsp. tablespoons juice of strawberries or raspberries, cranberries, viburnum or other berries.
Glaze is made in the same way as regular white icing, but instead of lemon juice, berry juice is added (gradually drop by drop of juice while whipping).
raw glaze
0.5 cups of powdered sugar, 1 egg white, 1 teaspoon of lemon juice.
Sift finely ground icing sugar, add lemon juice, egg white and grind with a wooden spoon until a homogeneous mass is obtained.
Food coloring can be added to the glaze.
Chocolate glaze
6 art. spoons of sugar, 2 tbsp. spoons of cocoa, 3 tbsp. spoons of hot (!) milk, 50 g of butter.
To get a good glaze, it is necessary to observe the proportions.
We put all the ingredients on the stove, stirring all the time. Bring to a boil, but do not boil.
The key is to melt the sugar.
Remove from the stove, wait a minute or two and fill in Easter cake, cake, cake, cookies, gingerbread or whatever you have delicious.
Chocolate glaze with butter
50 g butter and 8 tbsp. Heat tablespoons of sugar in a saucepan, stirring constantly.
Add 4 teaspoons of cocoa and 4 tbsp. spoons of milk or 2 tbsp. spoons of sour cream.
Heat everything up and cook for three minutes.
Pour Easter cakes or cakes with slightly warm icing.
Chocolate glaze on sour cream
3 art. spoons of sour cream, 2 tbsp. spoons of cocoa, 5 tbsp. spoons of sugar, 20 g of butter.
Mix sour cream, sugar and cocoa and bring to a boil over low heat.
Then add oil with active stirring.
Pour the warm glaze over the cake with a spoon.
Information for the home chef:
By Easter, Easter cakes (cake options) are baked in every house.
Their dough is distinguished by a high content of baking, so Easter cakes do not get stale for a long time and they are eaten throughout the Easter week.
Easter cakes are baked only from high-quality dry flour. Before kneading the dough, it must be sifted. Yeast and other products included in its composition must be fresh. The dough should be very well kneaded.
Flour, powdered sugar must be sifted through a sieve, and then measured with a glass, spoon.
Sifted products have a uniform density, and this makes it possible to maintain the accuracy of the measure, and enrich the flour with more oxygen.
It is believed that the Easter cake has risen when the surface is covered with solid bubbles and the touch of the dough "comes with a shaker".
The dough for Easter cakes should be suitable, as a rule, three times: the first time - after making the dough, the second - after kneading the dough and the third time - when the dough is laid in molds.
The dough for Easter cake should not be liquid. It should be of such a consistency that it can be cut with a knife and it does not stick to it.
The form for Easter cake, greased with oil and sprinkled with crushed breadcrumbs, is filled with dough up to half, the dough is allowed to rise to 3/4 of the height of the form, and then the cake is already baked.
In the oven, Easter cakes can be baked in a metal can or aluminum pan (no more than 1-1.5 liters in volume, otherwise the dough may not be baked).
Easter cakes no tradition should be high.
If there is no special shape, then aluminum pans are suitable, you can use high tin cans or build up the walls of existing dishes by inserting foil into it.
It is also useful to put a circle of foil on the bottom of the baking dish.
Sweet Easter cakes are best baked in small forms.
Easter cakes are baked in an oven with low heat. Temperature 180-200°C. The baking time of the cake depends on its size.
If the oven is too hot before baking, cool it down. To do this, open the door and reduce the heat. You can put a pot of cold water in the cupboard.
Place a container of hot water at the bottom of the oven to prevent burning.
During baking, the cake mold must be very carefully turned, but not shaken, because even with a small push, the dough can settle and the middle will be empty.
When the Easter cake has cooled, it is sprinkled with powdered sugar or poured with icing, decorated with dried fruits, candied fruits, nuts.
The baked product should be kept on a baking sheet or in a mold until it cools, only then take it out and decorate.
But first, we need to find out
What date is Easter this year
The easiest recipe for a delicious cake
The easiest, because the dough does not need to be kneaded. Another such method is called “lazy Easter cakes”. The dough is liquid. as for pancakes or hash browns. It's important for me. I do not like difficult and tedious recipes for cooking and baking.
The recipe is not very cheap nowadays, but I inherited it from my husband's grandmother, and then it was much cheaper. The cookies turn out amazing!
Products:
- half a liter of milk;
- 100 gr. pressed yeast;
- 15 yolks;
- 150 gr. margarine;
- 400 gr. butter;
- 400 gr. ghee;
- 1 kilogram of sugar;
- 2 kg. flour;
- a pinch of salt;
- 2 tbsp. tablespoons of vegetable oil;
- vanillin;
- 300 gr. walnuts purified;
- 300 gr. seedless raisins.
Remove all butter and margarine from the refrigerator in advance so that it is soft.
flour necessarily sift.
If you use fresh yeast in briquettes, then put the dough before the appearance of active bubbles. If you use dry yeast, the activation process will be much faster. Opara - 100 gr. dissolve yeast in 100 gr. warm milk. Add 1 tablespoon of sugar and flour to it. Stir gently and place in a warm, draft-free place.
Rinse raisins and soak in water to swell. .
Mix milk with sugar, add a little flour. Try not to form too many lumps. But then they disperse. Add egg yolks (whites will go to the glaze), salt, vanillin and butter with margarine. Mix everything thoroughly. Add more flour.
Now very carefully pour in the approached dough. It is better to stir it with a wooden or plastic spoon and in one direction. Add all flour.
Lightly roll the raisins in flour to spread them evenly in the dough. Add raisins and nuts to the batter. If you do not like something, then you can do without these additives. Leave the dough for about an hour, covered with a towel.
Grease cake pans well with butter or vegetable oil. Can be lined with baking paper.
I don't have special molds for baking Easter cakes. I use ordinary cans from various canned goods. It is very comfortable. You can bake multiple batches at once. They all come in different sizes. Just prepare in advance and do not throw away the right container. Just don't cut yourself on the sharp edges.
Fill jars 3/4 full with batter.
Bake at a temperature of 180 - 200 degrees for 40 - 50 minutes. Leave a small distance between the jars in the oven. If the top burns and the Easter cakes are still damp, rearrange them lower, lower the heat a little, or cover the top with wet paper. Readiness is checked as usual - with a stick. If it is dry, the product is ready. Advice: if you are baking pasta for the first time, put one first for the test. And then use it to check the place in the oven, baking time and temperature. And keep in mind that if your molds are different, then Easter cakes in narrower forms will be ready first.
Ready cakes are still hot, shake out of the jars. If they stubbornly do not want to climb out, tap the top edge of the can on the table or dip the can for 1-2 minutes in cold water. We put the paska, taken out of the mold, to cool.
When our Easter cakes have cooled, pour them with icing sugar and sprinkle with purchased sprinkles. If you don't have store-bought frosting, you can make your own. Beat the remaining proteins with a mixer with 1 cup of powdered sugar and with citric acid on the tip of a knife. The mixture should hold its shape, not spread. If desired, you can put already spreaded Easter cakes in the oven for 7-10 minutes, so that the icing dries over very low heat.
Easter cake with kneading dough
This recipe is also from my grandmother. but from another.
Products:
- 1 kg. 300 gr. flour;
- 400 gr. Sahara;
- 400 gr. milk;
- 10 - 12 eggs;
- 200 gr. butter;
- 250 gr. raisins;
- 50 gr. pressed yeast;
- a pinch of salt;
- vanillin;
- vegetable oil for kneading dough;
- walnuts optional.
We put the dough as in the first recipe. Soak the raisins, let dry and lightly roll in flour.
Separate the whites from the yolks. Mix the yolks with sugar, sifted flour. Add softened butter, salt and vanilla. We put the already approached dough. Mix carefully. Then beat the whites in the foam and carefully add to the dough. Mix them from bottom to top.
Let the dough rise for about 1.5 hours. We crush 2 times during this time.
Lubricate the table with plenty of vegetable oil and begin to knead the dough. The secret here is this: the longer you do it, the better the pasta will turn out. Ideally, as my grandmother did, the dough should be kneaded for an hour and a half. I personally am not capable of such feats. I mix until I feel like I've had enough. I think it can be used here. She'll probably get the hang of it. But the dough will have to be put there in batches, it is quite heavy.
At this stage, add raisins and nuts.
Roll a piece of dough into a sausage, connect the ends and put such a bagel in a container prepared as described in the first recipe. Let the dough rise in jars or turn on the oven at 40 degrees and put them there for a while. Try not to shake the jars.
Everything else - according to the first recipe.
Viennese dough for Easter cakes
You will probably laugh, but this is also my grandmother's recipe. This dough is also suitable for pies and pies.
Products:
- 1 liter of milk;
- 10 eggs;
- 300 gr. butter;
- 200 gr. creamy margarine (I don’t know if there is one now);
- 400 gr sour cream;
- 1.5 kg. Sahara;
- 150 gr. pressed yeast;
- 300 gr. raisins;
- nuts optional;
- 2 tbsp. spoons of vinegar for kneading;
- vanillin.
We put the dough as in previous recipes. We do everything else the same way.
We knead for an hour and a half, adding vinegar. Only we fill the jars not with a donut, but simply put the dough and let it come up. Bake as described above.
Chocolate pasta from cottage cheese without baking
Not quite ordinary, but very tasty pasta. Especially for those who love chocolate.
Products:
- 500 gr. cottage cheese;
- a glass of sugar;
- 100 gr. butter;
- 4 tbsp. spoons of sour cream;
- a pinch of salt;
- 3 art. spoons of cocoa powder;
- chocolate for watering;
- vanillin.
You will also need a special form for such Easter cakes. But they are for sale.
Beat soft butter until white. Add cocoa, sugar. vanillin and salt. Mix everything until smooth.
Cottage cheese must be rubbed through a sieve or using a submersible. Add sour cream to it. Mix everything together until smooth. Add in small portions to the first mixture, mixing well.
Spread the form with gauze in 3 - 4 layers, put the mass there. Press the form with some oppression. Leave for a day in the refrigerator.
Then free from gauze, put on a dish, sprinkle with grated chocolate. You can make frosting. Melt dark chocolate in a water bath. Or add white to it, it will turn out beautiful.
Cottage cheese pasta stuffed with poppy seeds without baking
It is also called "royal".
Products:
- kilogram of cottage cheese;
- 5 eggs;
- 400 gr. sour cream;
- 200 gr. butter;
- a glass with a slide of sugar;
- 300 gr. ready poppy filling;
- vanillin.
Process cottage cheese as in the previous recipe.
All housewives are divided into two groups: those who agree to stay up at night and enthusiastically knead the dough for Easter cake, and those who are too lazy-once-cannot, and who go to the store for holiday pastries. Of course, homemade Easter cake is much tastier than store bought. However, sometimes looking at the list of products and the complex ways of turning these lists into fragrant thick crust, many give up. Easter baking, especially traditional recipes, is not given to everyone. Therefore, they were invented simplified recipes Easter cakes, which use dry yeast and much less muffin.
Here you are, please, to help 5 of the most delicious and simple recipes, and you will only need self-confidence and a positive attitude, it was not without reason that in the old days they said “What a mood - such a cake!”.
About how to prepare for cooking Easter cakes, our site has written more than once. In the current review, there will only be recipes, and they are more than simple. Of course, you don’t put as much muffin into the “quick” dough for Easter cakes as into the one that is being prepared almost overnight. However, you can soak raisins and dried cherries in rum or cognac. You can add a mixture of cardamom, nutmeg and cloves instead of the usual vanillin to make the aroma dizzy. If the aroma of vanillin is more familiar to you, buy real vanilla pods - you will understand the difference between store-bought "chemistry" and real fragrant vanilla. Do not replace real butter with margarine. Buy homemade chicken eggs. Relate to Easter baking seriously, because you cook it once a year.
So, you have decided to bake an Easter cake, and 5 of the most delicious and simple recipes are waiting for your warm hands!
Easter cakes "Bright Easter"
Ingredients:
For test:
500 ml milk
1-1.3 kg of flour,
6 eggs
200 g butter,
200-250 g sugar,
11 g dry yeast,
½ tsp vanilla,
1 pinch of salt
300 g pitted raisins.
For glaze:
2 egg whites
100 g sugar.
For decoration:
multi-colored marmalade or sprinkles.
Cooking:
Dilute dry yeast in warm milk, add 500 g of flour to it and put the dough in a warm place for half an hour. Separate the yolks from the proteins and rub them with sugar and vanilla. Whisk egg whites with salt until foamy. In the approached dough, add the yolks, softened butter, proteins and gradually, stirring, add the remaining flour. Knead the dough and leave it for 1 hour to rise. Then add the washed raisins, mix and wait until the dough rises again. Ready dough fill ⅓ of the greased molds and leave in this form for a while so that the dough rises and fills the molds with itself. Bake Easter cakes in an oven preheated to 150ºС until cooked. Meanwhile, prepare the frosting. To do this, beat the whites with sugar until stable peaks form. Cover hot Easter cakes with prepared icing and decorate with multi-colored pieces of marmalade, chopped nuts or ready-made sprinkles.
Easter cake"Marvelous"
Ingredients:
For test:
1 kg flour
2 tbsp. warm milk,
250 g margarine,
6 eggs
1 st. Sahara,
1 tsp vanilla,
2 tbsp. l. dry yeast,
1 st. shelled pumpkin seeds.
For glaze:
1 protein
½ st. Sahara,
1 tsp lemon juice
1 pinch of salt.
For decoration:
100 g of multi-colored candied fruits.
Cooking:
For dough, mix dry yeast with 1 tsp. sugar, pour milk, mix and add 1.5 tbsp. flour. Leave the dough in a warm place for 1 hour. Separate the yolks from the whites of the eggs. Mix the yolks with the remaining sugar and vanilla, add 200 g of softened margarine and mix. There, pour the dough into the total mass. Whip the egg whites and fold into the dough. Gradually add the remaining flour into it. Then add pumpkin seeds(whole or chopped), mix well and leave the dough for another 1 hour in a warm place. Lubricate the prepared baking dishes with the remaining margarine and fill them halfway with the dough. Let the dough rise and only then put the molds in the oven preheated to 180ºС. Bake for an hour. Beat the protein with a pinch of salt into a strong foam. Whisking constantly, add lemon juice and sugar. Pour hot cakes with the resulting icing, sprinkle with candied fruits on top and let the icing harden.
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Easter cake "Catherine"
Ingredients:
500 ml warm milk
9-10 Art. flour,
1 st. Sahara,
1 tsp salt,
½ st. vegetable refined oil.
200 g butter or margarine
5 eggs
2 tsp dry yeast,
½ st. seedless raisins.
Cooking:
Pour a little warm milk into a 0.5 l jar, add 2 tsp. sugar and yeast, mix and put the dough in a warm place so that it rises. Sift the flour into a wide container, but not all, but about 8 cups. In a separate bowl, dilute eggs, salt, vegetable and butter, separately mashed with sugar, in milk. Pour the mixture into the flour sifted in advance, then the dough and add the raisins. Knead the dough, gradually adding the rest of the flour. You will get a lot of dough, it will be enough to cook several Easter cakes. Spread the dough on greased forms and bake in an oven preheated to 180ºС until cooked. Cool the baked Easter cakes, pour over the icing made from 1 protein and 1 tbsp. sugar, whipped with a mixer, Decorate the Easter cakes as you wish.
And to make Easter cakes really right, you can also try “night” recipes. With this method, yeast, even dry yeast, will be able to raise much more muffin in the dough, which means that your Easter cakes will be the most delicious.
Kulich "Resurrection"
Ingredients:
For test:
3 art. flour,
1 st. warm milk,
200 g butter,
1 st. Sahara,
2 eggs,
2 tsp dry yeast,
½ st. raisins,
vanillin - to taste.
For glaze:
3 squirrels,
1 st. Sahara.
Cooking:
From the evening in enamel pan put, without stirring, yeast, sliced \u200b\u200bbutter, sugar (sweet teeth can increase the amount of sugar by adding half more to the glass of sugar indicated in the recipe) and washed raisins. Regarding the latter, I would like to give advice: take dark raisins for this pastry. When it is infused overnight, the dough will turn out to be a very pleasant cream color. Pour everything with a glass of warm milk, cover with a clean towel and leave until the morning. In the morning, add flour and vanillin to this mass to taste. Knead the dough well and spread it into greased molds, filling them halfway. Let the dough stand until it doubles in size. Now put the cake in the oven and bake at a temperature of 200ºС until cooked. From time to time, check the readiness of baking with a wooden stick. Coat the finished cake with icing, decorate with sprinkles and dry in an open oven.
Easter cake "Glorious" with saffron
Ingredients:
7.5 Art. flour,
1.5 st. milk,
1.5 st. Sahara,
1.5 st. melted butter,
8 eggs
1.5 sachets of dry yeast
vanilla - to taste
2 tbsp. l. dry saffron, diluted in a small amount of water,
0.5 st. raisins.
Cooking:
Beat eggs with sugar, add melted butter, milk, spices and flour mixed with dry yeast to the mixture. Leave the mixture overnight in a warm place. During this time, beat the risen dough a couple of times. It shouldn't be cool. Grease the baking molds with oil, sprinkle with semolina or breadcrumbs. Fill the molds ⅓ full with the dough and let it rise a little. Bake Easter cakes in an oven preheated to 180-200ºС until cooked, checking it with a wooden stick or a torch. Sprinkle the finished cakes with powdered sugar and decorate as you wish.
Happy Easter! Joy to you and your families!
Larisa Shuftaykina
Easter cakes are traditionally baked for Easter as the main treat. They must be cooked in large quantities. How else? The family will eat them together with the guests all week until Radonitsa. The dough for Easter cake is rich, sweet, lush, and the finished pastry remains soft for a long time. This is achieved by adding a large amount of eggs, butter and sugar. In addition, kulichny dough must be yeast-leavened, because traditional pastries should be high, well-risen.
The dough for Easter cakes requires a special approach, you need to do it gradually, slowly, carefully adding the ingredients. Drafts should not be allowed for anything, and the dishes with it should be well wrapped with towels.
Traditionally, Easter cakes are prepared in advance, from Thursday. During Friday they are baked, and on Sunday night they are taken to church to be blessed. There are many Easter recipes(There are about 20 types of Easter cakes alone), but not every housewife bakes successfully. In order for everything to work out, you should familiarize yourself in advance with all the intricacies of preparing dough for Easter cakes, test your skills on proven recipes.
Secrets of successful Easter cakes
The dough for Easter cakes for Easter is very demanding, the slightest violation of technology will spoil, if not taste, then appearance baking. A few tips to help avoid this:
Features of Easter baking
Baking Easter cakes requires a special approach and attention:
Baked cakes are taken out of oven, lay on its side to cool. When the bottom of the mold has cooled down, the pastry can be taken out.
Finished products can be watered with all kinds of glaze, decorated with sprinkles, Easter inscriptions, patterns, candied fruit, poppy seeds.
If you follow the technology of cooking and baking, then Easter cakes will certainly turn out. And this is very important, because according to legend, a successful Easter cake brings prosperity and good luck to the house, and a cracked, fallen or burnt one promises trouble.
Traditional Easter cakes
The simplest recipe for Easter cake dough will allow you to make this quite easily and quickly. traditional pastries even to an inexperienced hostess. original version involves the use of fresh yeast, but they can be replaced with dry, as well as a large number of eggs.
Advice! Compared to fresh yeast, dry yeast needs three times less. For 100 g of fresh, there will be only 30 g of dry.
Ingredients:
Cooking:
Dough for Alexandrian Easter cakes
This old recipe Easter dough it is better to set to wander at night, and in the morning to do baking and decoration. By classic recipe Alexandrian Easter cakes are made with raisins and cognac. But you can put any dried fruits: dried apricots, candied fruits, dried berries, and rum or whiskey is suitable instead of cognac.
Ingredients:
Cooking:
Cottage cheese cakes
Easter cake with cottage cheese is easy to prepare and allows you to get a soft, the most delicate pastries. Cottage cheese with milk is best taken with maximum fat content, and to save time, use dry yeast instead of fresh.
Ingredients:
Cooking:
- Pour water and warm milk into a deep saucepan, pour in sugar, break eggs, add softened butter and mix everything with a homogeneity mixer.
- Add cottage cheese with vanilla sugar, mix again.
- Sift flour there, salt and knead elastic dough.
- Scald dried fruits, cut if necessary.
- Finely grate the zest from the oranges.
- Add dried fruits with zest to the dough, stir again.
- Wrap the dough in a towel and leave in a warm room for at least an hour.
- Knead the risen dough and divide into pieces.
- Arrange them in molds, filling them by 1/2 volume + 1 cm, cover with a towel, leaving to approach for another hour.
- Bake at 180 degrees for 30 to 50 minutes.
Cottage cheese and yeast dough for Easter cakes - video
Custard dough for Easter cake
Custard cakes stay fresh much longer than regular ones. Such pastry itself is soft, but also does not get stale. long time. But the base takes a long time to prepare, so it’s better to calculate the time in advance.
Ingredients:
Cooking:
Advice! The higher the room temperature, the faster the dough will rise. The optimum temperature is considered to be 26-30 degrees, it is with this that the finished cakes will turn out tastier.
The main thing is not to exceed the threshold of 55 degrees, otherwise the yeast will die, and the dough will not rise at all.
Sour cream dough
Easter cake with sour cream is prepared quickly, and the result is pleasing: the pastries are tender, fragrant, crumbly and very soft.
Ingredients:
Cooking:
- Warm milk to 38 degrees, add yeast with a teaspoon of sugar, mix.
- Sift 250 g of flour there, mix with a mixer, cover with a film, wrap and leave to rise for about 30 minutes.
- Separately grind white eggs with sugar.
- Pour the beaten egg mixture into the risen dough, add a bag of vanilla sugar, stir.
- Soften the butter by mixing it into the dough.
- Pour sour cream over the dough, mix again.
- Gradually add the remaining flour to the dough, without ceasing to knead it until it stops sticking to your hands. After that, cover it again and put it away for half an hour in heat.
- Add raisins to the risen mass, knead, remove again in a warm place.
- Tear the dough that has increased in volume with your hands into portions and lay each in the appropriate forms, pre-oiled.
- Heat the oven to 100 degrees, put the cakes in it for 10 minutes, then increase the heat to 180 degrees and bake them for about half an hour.
Easter cake on sour cream - video
Dough for Moscow Easter cake (with vodka)
Strong alcohol (vodka, rum, whiskey) is added to the dough for Easter cakes so that the finished pastry is soft and crumbly for as long as possible. They make the so-called Moscow Easter cakes with vodka, this old recipe remained practically unchanged to this day.
Ingredients:
Cooking:
What to do in case of problems with the test
What to do if the dough for Easter cake does not rise? Common problem. There are several options to avoid or correct this situation.
Dear hostesses, we meet Holy holiday Easter!
For you, we have prepared a wonderful selection of Easter cakes for every taste.
Only the most ideal, successful and proven recipes with step-by-step photos.
You will succeed, even if you have not tried to bake Easter cakes on your own before!
Alexandria cake with raisins
Alexandrian dough is considered one of the best for making Easter cakes.
Baking from it turns out soft, tender and very tasty. It is from such a dough that we will prepare this cake!
Ingredients:
For test:
- Eggs0 - 1 pc
- Yolk - 1 pc.
- Sugar - 100 gr
- Dry yeast - 1 tsp
- Warm milk - 125 ml
- Melted butter - 80 gr
- Raisins - 50 gr
- Flour - 250 gr
- Vanilla - on the tip of a knife
- Salt - a pinch
For glaze:
- Powdered sugar - 100 gr
- Egg white - 1 pc.
- decoration, sprinkle
Cooking:
Pour yeast into warm milk, stir and leave to stand at room temperature.
While the yeast is accelerating, we will take the melted butter, pour sugar into it and add the eggs.
Shake everything together with a whisk or fork, after which we add the yeast mixture. We mix.
Add raisins to the resulting liquid.
Cover the bowl with cling film and leave warm for 30 minutes.
After this time, open our mixture and add vanilla and salt, shake.
We add the sifted flour in portions, kneading a not very thick dough.
Lubricate the form for Easter cake with vegetable oil, put the dough into it, about half the volume.
Cover with clingfilm and leave for 4 hours. The dough will rise well and take up the entire volume of the form.
Remove the film and bake for about 40 minutes at 180 degrees.
Time may vary depending on your oven.
Kulich is ready and it's time to make icing for him.
To do this, beat 1 egg white and icing sugar in one bowl until white foam with stable peaks.
Cover the finished cake with icing on top.
If it turned out to be too liquid, then you can put the cake in a still warm oven, where it will seize a little and stop flowing.
While the icing is still liquid, sprinkle it with decorations.
This is such a wonderful and very easy recipe!
Perfect cake with sour cream and candied fruit
The recipe is really perfect!
Soft sour cream dough melts in your mouth and goes great with chocolate icing. Be sure to try!
Cooking:
For chocolate lovers, we have prepared a special recipe for the softest and amazingly delicious Easter cake!
Ingredients:
- Warm milk - 100 ml
- Dry yeast - 1 sachet
- Flour - 400 g
- Eggs - 2 pcs
- Sugar - 150 g
- Melted butter - 100 g
- Curd 100 g
- orange peel
- Salt - a pinch
- Cocoa - 40 g
Cooking:
We add yeast, a tablespoon of sugar and three tablespoons of flour to warm milk. Let's stir.
We will get a liquid sourdough. Cover it with a towel or cling film and leave it in a warm place for 20-30 minutes.
Grate the zest of an orange. Only the orange skin, try not to get the white fibers, otherwise it will turn out bitter.
Add the foamy yeast mixture and melted butter there too.
We send cottage cheese there, it should not be grainy, and mix everything together.
Then add a pinch of salt and cocoa, stir.
Add flour in batches and knead the dough.
We knead a not very dense dough, it should retain softness and plasticity.
Cover the dough ball and leave it in a warm place for an hour.
The mass should approximately double in volume.
Divide it into portions and place in pre-greased molds.
The dough should take up no more than half of the form, you need to leave room to rise.
We cover our blanks again and wait about an hour until they rise almost to the top of the molds.
We bake at 180 degrees for 20 minutes (for small forms) and 30-40 minutes for large ones.
Cooking delicious chocolate icing.
Melt a chocolate bar in two tablespoons of milk in a water bath.
You can take not only dark, but also milk and White chocolate it will still be delicious.
Dip the top of the finished cake in melted chocolate.
Top with confectionery powder or nuts until the chocolate has set.
Lacy cake kraffin
It will decorate any Easter table thanks to its intricate and very beautiful shape.
It is not difficult to prepare it at all, and the taste will surprise you!
Cooking:
Delicate cake with cottage cheese and raisins
awesome good recipe cottage cheese cakes, designed for a large family!
The dough is very soft with pronounced curd taste, just an overeating and without much work.
Ingredients:
- Flour - 500 g
- Cottage cheese not grainy - 150 g
- Butter - 100 g
- Sugar - 100 g
- Milk - 100 ml
- Water - 100 ml
- Eggs - 2 pcs
- Salt - 1/2 tsp
- Fresh yeast - 25 g (You can dry 1 sachet)
- Raisins - 100 g
Cooking:
Crumble the yeast, pour it with warm water, let stand for 1-2 minutes.
Then stir until the yeast is completely dissolved.
Add three tablespoons of flour, a whisper of sugar to the yeast solution, mix until smooth.
You will get a liquid yeast starter. Cover the bowl and leave it warm for 20 minutes.
While the yeast is activated and rising, we take the cottage cheese, pour milk into it and interrupt with a blender so that there are no lumps left.
The cottage cheese should turn out to be like sour cream in consistency, then the cake will turn out to be very tender, without curd lumps.
Add to curd mass chicken eggs, salt, sugar, melted but not hot butter.
And with the same blender, stir again until smooth.
Add the foamed yeast mash to the curd mass and mix.
Add the sifted flour in stages and knead the dough.
The dough will gradually thicken.
When it becomes impossible to stir it with a spoon, you can proceed to manual kneading.
It will take approximately 10-15 minutes to knead the dough. We pull it out, turn it over, crumple it, we do not regret it.
Even after making all the flour according to the recipe, the dough should remain sticky, soft and fluffy.
During kneading at the end, we introduce already prepared, steamed raisins, knead for a couple more minutes and you're done!
We cover the finished dough and let it stand for 2 hours in a warm place to rise. It should double its size.
Punch down the risen dough. We prepare the forms by lubricating them with oil.
We separate small pieces from the dough, round for beauty and place in cake molds.
We fill out the forms with a test no more than 1/3, because the dough will still rise!
Try to keep the top of the pieces smooth, then during baking you will get neat hats, without protruding raisins.
We put the forms in heat for another hour and a half to rise. These are the cakes that can already be lubricated egg yolk and send it to the oven.
We bake at 180 degrees for 30 minutes, small, as in the photo. If you have a larger form, then it will be baked correspondingly longer.
Large Easter cakes are baked for about an hour.
Leave the finished cakes to cool in the form for 15-20 minutes, then they will come out easily.
Let them cool completely and decorate with white frosting caps. How to do it, see the first recipe.
Delicious, tender cottage cheese cakes are ready!
Custard Easter cake
Choux pastry always surprises with its softness, it does not get stale for a long time and tastes incomparable.
We suggest you cook these beautiful custard cakes that are sure to brighten up your table.
Ingredients:
- Flour - 350-400 g
- Cream 10-20% - 200 ml
- Egg yolks - 6 pcs
- Butter - 100 g
- Sugar - 100 g
- Salt - 1/2 tsp
- Dry yeast - 6 g (fresh 15-20 g)
- Dried fruits - half a cup
- Vanilla - 1 tsp
- Cardamom - 1/2 tsp
Cooking:
Pour boiling water over raisins or other dried fruits in advance so that they become soft enough.
Take 30 g of cream, warm it up a little and add yeast to it. Stir until dissolved.
Separate two heaped tablespoons from the bulk of the flour. Bring the remaining cream to a boil.
Mix flour and boiled cream and rub well without lumps.
Cool to 40 degrees (so that the hand is not hot to touch) and add the yeast solution to this custard dough.
Mix everything together, cover with cling film and leave in a warm place until it doubles in size.
You can determine the readiness of the dough in this way: at first, the dough actively grows and tends to rise, but then there comes a moment when it begins to settle, which means it is ready.
It took us about 45 minutes to make our dough.
Mix the remaining flour with salt and cardamom.
Beat the yolks with sugar with a blender, add vanilla and soft butter there.
The yeast dough stood for 45 minutes, it has already begun to settle and it is all so pimply and airy.
Add to it the egg mixture that we just made and, while stirring, begin to add flour, gradually.
Put the remaining flour on the table and continue to mix it into the dough.
We interfere for a long time and carefully, all the flour should go into the dough.
Knead and knead for 10 minutes.
As a result, the dough is homogeneous, soft, but does not stick to your hands.
Grease a bowl with oil, round the dough and cover with cling film.
Leave warm until doubled in size. For this amount of testing - 1 hour 20 minutes.
If you want a beautiful and unusual cake, then divide the dough into five identical pieces.
Cover them with foil and let them rest for 10 minutes. Then we start cooking.
Roll each of the pieces into a cake, grease with warm butter, lay dried fruits on top and overlap one on top of the other, as in the photo.
Starting from the edge, roll the cakes into one large "sausage", fastening the edges.
We will cut this "roll" in half.
We will get two such pink-shaped dough blanks.
Place them in oiled molds.
Let them stand for 40-45 minutes, the dough will rise again. And such lush blanks can be sent to the oven.
We bake at 170 degrees for 40-55 minutes, depending on your oven and the volume of Easter cakes.
Readiness is checked with a wooden stick.
We pierce in an inconspicuous place, if the stick remains dry and there are no traces of dough on it - it's ready!
Hint: if the top of the cakes is already starting to burn, and they are still damp inside, then cover the top with foil.
When they are ready, let cool and remove from the mold. Sprinkle powdered sugar on top and you're done!
The softest, lush and very fragrant symbol of Easter on your table!
Lush Easter cake without yeast and interesting ways to decorate
For those who do not like and do not accept yeast baking, we have found wonderful recipe yeast-free cakes.
He is very lucky! Allows you to bake beautiful, lush Easter cakes that will be no worse than yeast cakes.
And in addition, see interesting options for decorating the top from a professional pastry chef!
Cooking
An easy option for those who are busy and prefer to cook everything in a slow cooker.
Here is such a lush, voluminous, one might say family, Easter cake you get according to this recipe. Enough for everyone!
Ingredients:
- Milk - 200 gr
- Butter - 150 gr
- Eggs - 3 pcs
- Sugar - 150 gr
- Vanilla sugar - 1 sachet (8g)
- Orange juice - 100 gr
- Raisins - 100 gr
- Yeast (dry) - 9 gr
- Flour - 700 gr
- Salt and vegetable oil
Cooking:
Pour raisins with orange juice.
Place yeast, 1 tablespoon sugar and 4 tablespoons flour into warm milk.
Stir and put in a warm place for half an hour.
Pound eggs with simple sugar and vanilla, combine with melted butter, mix.
Combine the dispersed yeast mass with the egg mass and mix well. Start slowly, add flour with spoons and knead the dough.
Add flour until the dough allows you to stir it with a spoon, you do not need to knead anything with your hands.
The dough is soft and sticky. Place it in an oiled multicooker bowl.
We select the Multicook program, set the temperature to 35 degrees, the time is 1 hour 20 minutes.
We press "Start". The dough will rise inside.
If you do not have the Multi-cook function, use the Yoghurt function or another one that is close in temperature.
After the set time has passed, remove the dough from the multicooker. Punch down by adding flour.
Drain the liquid from the raisins and fold them into the batter. Place the dough for a few minutes.
Lubricate the mold again and lay the dough again.
We select the “Multi-cook” function 35 degrees for 35 minutes so that the dough comes up again.
The dough should rise to half of the bowl.
After that, turn on the baking mode. For this dough volume, the baking time is 1 hour 40 minutes.
Check readiness with a wooden skewer.
Let the finished cake cool down and remove from the bowl.
Usually, the top of baked goods in multicookers remains unbrown, but in our case this is not a problem, because. it will be hidden under the egg glaze.
For the egg glaze recipe, see the first recipe above.
Decorate the cake with confectionery sprinkles and you can treat your home!
It turns out soft, tasty, and enough for everyone!
Tasty and tall Easter cake in a bread machine
Cooking cakes in a bread machine is very convenient!
She will knead the dough herself and you will not have to put in much effort to get beautiful, tall pastries.
Our recipe will help you with this.
Ingredients:
First bookmark:
- Water - 50 ml
- Eggs - 4 pcs
- Sugar - 2 tbsp. l
- Butter - 80 g
- Flour - 290 g
- Yeast-2 tsp
Second bookmark:
- Salt 0.5 tsp
- Sugar - 2 tbsp. l
- Vanilla sugar - 1 tsp
- Wheat flour - 145 g
- Yeast - 0.5 tsp
- Raisins - 70 g
For glaze:
- Egg white - 1 pc.
- Sugar - 20 g
Cooking:
The recipe is divided into two tabs. First, let's prepare the brew.
To do this, pour water into the bowl, break 4 eggs there, 2 tablespoons of sugar, put soft butter, yeast.
We put the dishes in the bread machine. We put on the program with kneading and baking for 3 hours 40 minutes.
In the process of kneading, 20 minutes after the start, you will need to make a second bookmark.
Add half a teaspoon of salt, two tablespoons of sugar, a spoonful of vanilla sugar, the remaining flour and raisins.
While the bread machine is cooking, make the egg white frosting.
Beat the egg white with sugar with a blender until a stable white foam.
It turns out such a high cake, ruddy, soft and aromatic.
Let it cool and then take it out of the mold.
Top it with frosting and sprinkles.
You can serve guests!
Royal cake
Truly royal!
Aromatic spices give it a special charm, and lemon glaze- a unique magical taste!
Cooking
Large Viennese pastry cake
Viennese pastry is very suitable for Easter baking.
Let's make such a beautiful, fragrant and lush cake out of it!
Ingredients:
- Warm milk - 500 ml
- Sour cream - 200 g
- Butter - 120 g
- Vegetable oil - 3-4 tbsp. l
- Sugar - 2 cups
- Eggs - 3 pcs + yolk - 2 pcs
- Salt - 1 tsp
- Orange peel - 1 tbsp. l
- Raisins - 250 g
- Yeast - 3 tbsp. l
- Warm water - 70 ml
- Flour - 1500 g
- Vanillin - 1 tbsp. l
Cooking:
Pour dry yeast with warm water, add 70 g of warm milk and 2 teaspoons of sugar.
Mix well and leave for 15 minutes.
We turn to kneading the dough.
To do this, add salt, three tablespoons of sugar, yeast mixture, half of the flour to warm milk.
Knead the liquid dough. Then cover it and let it stand until it doubles in size.
After that, add sour cream, eggs and yolks, all the remaining sugar, orange zest, a spoonful of vanillin, softened butter, three tablespoons vegetable oil, raisins, remaining flour.
It will be necessary to interfere for a very long time and carefully so that all the flour is dispersed and absorbed. We don't regret it.
In total, intensive kneading of the dough will take about fifteen minutes. At the same time, it should remain soft and not tight.
Place the finished dough in a bowl, cover and let rise again.
Then put the dough into a greased form.
You can divide the entire volume of dough into portions and make many smaller cakes.
The dough should take up no more than half the volume.
Let the dough rise. After an hour, it occupies almost the entire volume of the form. Time to put it in the oven.
Bake at 180 degrees for 35-40 minutes.
We decorate the finished cake with protein glaze. How to make it, see 1 recipe.
While the icing is still soft, decorate the cake with sprinkles and confectionery sugar flowers. Or any other decoration.
Kulich turns out well, simply royal. To a big happy family!
Italian Easter cake Panettone
Italians usually bake it for Christmas, but in Russia it fell in love and took root precisely at Easter.
The recipe is not very simple, but it is worth it, the Easter cake, which is obtained as a result, impresses with its great taste!
Cooking:
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Happy Easter, peaceful sky, spring and goodness to you!
