The main thing is to follow our rules and maintain the proportions, and on your Sunday table you will have a surprisingly fluffy and airy pastry with a unique aroma of orange, spicy vanilla and a subtle hint of rum.
So what you need to know:
1. Eggs, butter, sour cream must be of the best quality and very fresh.
2. Before adding candied fruits, dried berries or raisins to the dough, soak them in cognac or rum; the taste of the cake will become truly divine.
3. Butter dough for Easter cakes is very capricious, it is afraid of shakes, temperature changes and drafts, so it is advisable to proof the dough in the oven, if possible turning on the backlight - it will give a constant temperature.
4. Vanilla seeds are most often used as a spice, and cardamom and nutmeg are much less often used. Vanilla can be replaced with more accessible vanillin or vanilla sugar.
5. To ensure that the dough is not only aromatic, but also acquires an appetizing golden color, add a little saffron to the dough. We do not recommend that you buy ground saffron; it is often counterfeited. Turmeric can be used as a substitute for saffron.
6. Easter cakes are baked in tall, special forms: tin or silicone. The molds must first be greased or lined with oiled parchment.
And now the recipe for the best Easter cake
The best Easter cake
Necessary:
Opara:
300 ml warm milk
1 tbsp. Sahara
13-15 g of fresh yeast (can be replaced with dry yeast, in this case take 10 g)
200 g flour
half a vanilla pod
Dough:
200 ml warm milk
1 tsp salt
40 g butter
saffron on the tip of a knife (can be replaced with 0.5 tsp turmeric)
200 g sugar
2 eggs
4 yolks
850-900 g flour
150 g raisins
orange
30-40 ml rum, cognac or vodka
1 egg - for brushing the cake
1 tbsp. butter - for greasing molds
Glaze:
3 egg whites
half a vanilla pod
salt on the tip of a knife
250 g sugar
How to cook:
1. The night before, rinse the raisins, remove the zest from the orange, pour rum over the raisins and zest and leave to steep until the morning.
The night before, rinse the raisins, remove the zest from the orange, pour rum over the raisins and zest and leave to steep until the morning.
2. To make the dough, scrape out the seeds from half a vanilla pod (we will need the seeds later, put them aside for now). Bring the milk to a boil with half a vanilla pod. Cool until warm. Remove the pod and discard. Add 1 tbsp to warm milk. Sahara. Stir.
3. Pour fresh yeast with warm milk. Stir with a whisk until the yeast dissolves.
4. In a large bowl, using a mixer, mix warm milk and sifted flour.
In a large bowl, using a mixer, combine warm milk and sifted flour.
Leave for 30-40 minutes in a warm place, covered with a damp towel or cling film.
5. For the dough, heat the milk, adding salt and butter. The butter should completely “disperse” in warm milk. Add vanilla seeds and saffron (turmeric).
Add vanilla seeds and saffron (turmeric)
6. Pour the milk mixture into the suitable dough.
Pour the milk mixture into the suitable dough
7. Add sugar and eggs with yolks.
Add sugar and eggs with yolks
Beat at low mixer speed.
8. Add sifted flour in portions, you may need a little less or a little more, the dough should not be stiff; if the mass sticks to your hands, it means you are on the right track.
9. Add raisins to the dough along with alcohol and zest.
Add raisins to the dough along with alcohol and zest
Knead with a mixer for another 2 minutes and leave to proof in a warm place for 1.5-2 hours.
Cover with a towel and leave the pieces in a warm place for another hour.
Each of them has its own sacred meaning and personifies certain famous Easter events. We will not dwell on this, since many articles have already been written on this topic. And in my articles I have already told you what this or that symbol means.
And today I would like to focus on such an important topic as cooking Easter cakes. They are certainly baked for the holiday, eaten by themselves and treated to their close relatives and friends. They flaunt in the center of the table, decorated with beautiful multi-colored sprinkles, colored ribbons, they are pleasing to the eye and carry a certain cult meaning.
This cult bread, like its ecclesiastical counterpart artos, is always baked from yeast dough. Such dough is alive, it breathes, and if you leave the leaven from it, you can bake a lot of breads, that is, you can actually bake them endlessly. That is, Easter bread is a symbol of Eternal Life, the same daily bread that Jesus spoke about.
And just as Jesus was resurrected for eternal life, so this bread has reached our days, and will live for a long time in the centuries. And we will help him with this, preserving our Russian traditions, and baking it every year again and again, and refracting it with the people closest to us.
Now, of course, you can buy them in stores, since many bakeries bake them for the holiday, and buying them is not difficult. But I always prefer to bake them myself in order to touch the sacrament, to be part of the miracle. After all, isn’t it a miracle when, thanks to your hands, beautiful, tender, airy bread appears, decorated with glaze and sprinkled with dyed millet.
Therefore, if you also want to bake that Easter treat yourself, then I invite you to my article and want to offer proven, delicious recipes.
This recipe is for those who don't really like working with dough. Here you don’t have to touch the dough with your hands, you just need to have a bowl of the required volume and a wooden spatula. Interesting? Then let's get started.
We will need (for 2 pieces):
- flour - 500 gr
- milk - 250 ml
- yolks - 5 pcs
- butter - 150 g
- sugar - 175 gr
- lard -1 tbsp. spoon
- dry yeast - 0.5 tsp
- raisins – 150 gr
- turmeric - 1 teaspoon
- nutmeg - 0.5 tsp
- zest of half a lemon
- salt -0.5 teaspoon
Preparation:
1. First, we need to separate the whites from the yolks. We will need the yolks to prepare the dough, and from the whites we will prepare glaze and decorate the top of the finished products with it.
2. Add all the sugar to the yolks, prepare a wooden spatula or spoon, and mix the eggs with the sugar until smooth.
3. Melt the butter in a water bath and gradually add it to the egg and sugar mixture, while stirring the mixture continuously. You should get a homogeneous plastic mass.
4. Melt a piece of lard in a frying pan or saucepan. We will need lard - 1 tbsp. spoon. My grandmother always used to add it to butter dough and the baked goods turned out amazingly tasty.
Let it cool slightly and add to the mixture, stir.
5. Warm the milk slightly in a water bath; it should not be hot. Gradually add dry yeast into it and mix thoroughly until it dissolves.
When purchasing yeast, be sure to check its expiration date. The dough will rise well and the baked goods will be light and airy only if they are fresh.
6. Gradually adding the yeast mass to the main mass, constantly stir the contents with a wooden spoon until the mass becomes homogeneous. We prepared the dough.
7. Cover it with cling film and place it in a warm place for 1 hour until it rises.
We will need:
- flour - 5.5 cups
- milk - 1 -1.5 cups
- egg yolks - 10 pcs
- butter 8/2.5% - 250 -300 g
- live yeast - 50 -60 g
- sugar - 1 glass
- vanilla sugar - 1 sachet
- cognac - 2 tbsp. spoons
- seedless raisins - 0.5 cups
- candied fruits - 2 - 3 tbsp. spoons
- lemon zest
- or cardamom or nutmeg - 1 teaspoon
- salt - 0.5 tsp
Preparation:
1. Sift all the flour twice into a bowl. Take half a glass of flour and brew it with half a glass of boiling milk. Stir until a homogeneous elastic mass is obtained.
2. Prepare another half glass of warm milk and dissolve the yeast in it. Add half a glass of flour to the mixture, stir and place in a warm place for 10 minutes. During this time, a reaction will occur in the mixture and it will “breathe”, bubbles will form and burst.
3. Then combine both mixtures, mix thoroughly, cover with a napkin and place in a warm place to rise.
4. Grind the yolks with sugar and vanilla sugar until white, add salt. Pour half of the resulting mass into the dough, add a quarter cup of flour and knead thoroughly, then cover again and let rise for 1 hour.
5. After an hour, add the remaining half of the egg mixture to the dough and add 3 cups of flour. Knead the dough until it begins to come away from your hands. You can moisten your hands with oil, this will make kneading easier.
6. Then pour melted butter into the dough, adding it gradually in small portions.
7. Then add cognac, lemon zest, or instead you can add a teaspoon of ground cardamom or nutmeg.
8. Knead again, cover with a napkin and leave to rise again.
9. Meanwhile, rinse the raisins and soak them in boiling water to swell. Then drain the water and dry the raisins so that there is no water left on them.
10. Sprinkle raisins and candied fruits with flour and mix them with it.
11. Press down the risen dough, knead it with your hands, add raisins and candied fruits. Cover with a napkin and let stand for a while until the dough rises again.
12. Prepare forms. Grease them generously with oil and lightly flour the bottom and sides.
13. Fill the molds 1/3 or half, cover with a napkin and leave to rise.
14. Preheat the oven to 180 degrees and place the forms with dough in it. By this time the dough should have doubled in size. Bake until done, about 45 -50 minutes. Baking time depends on the size of the pan and the features of the oven. If the oven bakes so that it burns on the top, then after 20 - 25 minutes the molds can be covered with baking paper soaked in water.
15. Take the finished products out, let them cool, remove them from the mold and decorate with icing and decorations.
This recipe is also very tasty. Of course it’s not fast, but Easter cakes are serious business! They demand the same attitude and approach! And the time is mostly spent on rising and infusing the dough. And at this time you can do any other things.
Easter cake Monastyrsky with live yeast
Using this recipe, preparing Easter bread is not difficult, it doesn’t take too long, and it always turns out very well.
We will need:
- flour - 1 kg
- warm water - 1.5 cups
- warm milk - 2 - 3 tbsp. spoons
- live yeast - 50 g
- egg - 2 pcs
- butter -125 gr
- sugar - 100 gr
- candied fruits – 100 gr
- cinnamon - 0.5 teaspoon
- cardamom -0.5 teaspoon
- salt - a pinch
Preparation:
1. Dissolve yeast in water and milk. Let stand for 10 minutes until they separate.
2. Mix the eggs with sugar, pour in the melted butter in a thin stream. Add salt. Mix.
3. Add the yeast mixture to the egg mixture and stir. Sift the flour through a sieve twice. And gradually add to the resulting mixture.
4. Add spices and finely chopped candied fruits. Knead the dough.
The dough should be quite thick. It is better to knead it overnight so that it infuses. Cover it with a napkin and leave to infuse and rise.
5. In the morning, place the risen dough on a work surface and knead it thoroughly for at least 15 minutes.
6. Divide into two equal parts and place in two pre-prepared forms, which should be greased with butter and lightly sprinkled with flour.
Let stand until the dough rises.
7. When the dough has risen well and bubbles appear on its surface, brush the top with egg mixed with a small amount of milk.
8. Place in an oven preheated to 180 degrees and bake for about 40 minutes.
This cake is not covered with glaze, but due to the fact that the top is greased, it will be golden brown and beautiful. But if you wish, you can of course also cover it with glaze.
And when cut, it turns out so beautiful.
Ancient Russian recipe for Easter cake
This recipe is taken from a recipe book from the 60s, it says that this recipe is old. And even if it was invented when it was written, then it is at least more than 50 years old. Therefore, for this reason alone it can be considered ancient.
The recipe is delicious, reminiscent of grandma’s baking from childhood. And since many people always remember “Taste of Childhood” with great warmth, this option is quite worthy of taking its place of honor in the Top 10 recipes!
We will need:
- flour - 1 kg
- milk - 1.5 cups
- eggs - 6 pcs
- butter - 300 gr
- sugar - 1.5 - 2 cups
- vanilla sugar - 1 sachet
- yeast - 50 g
- raisins – 150 gr
- salt - 0.5 teaspoons
Preparation:
1. Warm the milk until warm and dilute the yeast in it, so far only in half a glass.
2. Sift the flour twice and pour 4 cups into the milk-yeast mixture. Knead the dough.
3. Divide the eggs into yolks and whites and then grind the yolks with sugar until white. And beat the whites into foam.
4. Melt the butter.
5. Add yolks with sugar, salt, butter and finally whites to the kneaded dough. Each time stirring the mass and adding the newly added ingredient.
Add the remaining milk and add a little more flour to thicken the dough. However, do not add all the flour yet.
6. Knead the dough thoroughly, sprinkle flour on top, cover the bowl with it with a napkin or towel and leave overnight in a warm place.
Try to leave the dough in a large container so that it does not escape overnight.
7. In the morning, add all the remaining flour, vanilla sugar and knead the dough thoroughly until it comes away easily from the walls of the dish. It itself should not be too thick.
8. Cover the dish with a towel again and place in a warm place to ferment and rise. The time will be approximately 1 hour. The dough should double in size during this time.
9. Wash and dry the raisins. Then lightly sprinkle it with flour and mix. When the dough has risen, add the raisins and stir again until they are evenly distributed.
10. Prepare baking dishes. Grease them with butter and sprinkle with flour, simply grease paper forms with butter, forms with non-stick coating do not need to be greased or sprinkled with flour. Although personally I grease any shapes with oil.
11. Place the dough into molds, filling them 1/3, or no more than half.
To obtain a loose, more porous dough, the dough is placed on 1/3 of the mold, denser - on half.
12. Place them in a warm place to rise, cover them with a towel so that the dough does not dry out. The dough should rise about twice in size.
13. Brush the top with beaten egg or just sweet water. Place in an oven preheated to 170 degrees to bake. They will bake for about an hour. The time depends on the size of the pan and the features of the oven.
If during this time the top begins to brown too much, cover it with baking paper soaked in water.
14. Cool the finished baked goods, brush the top with glaze and sprinkle with powder, or decorate as your imagination dictates.
Serve, treat guests and eat yourself with great pleasure!
This is the selection of recipes we have for you today. In fact, there are simply a huge number of recipes for rich pastries. Each housewife who does it has her own little secrets and tricks, thanks to which their dough will be different from the other, both in texture and taste.
And this is good! That’s what’s good about cooking, as such, is that you can eat the same dish, but prepared differently, having the same name, but different in taste. This allows us to diversify our menu and eat simply delicious food every day.
And in conclusion of today’s article, I would like to write a few recipes for making icing for Easter cakes. After all, all today's recipes include its use. Therefore, it would be wrong not to write how to cook it.
Glaze that doesn't crumble or stick
In the previous article about I already shared two recipes for making glaze, one of them was protein, and the other was made from gelatin.
Glaze made from gelatin does not crumble or stick, which is why it has recently become increasingly popular. Its advantage also lies in the fact that it is not at all difficult to prepare and can be done quite quickly.
In order not to repeat myself in the description, in today’s recipe I would like to offer you to watch a video in which everything is explained and shown in detail. And preparing such glaze will not be difficult.
The glaze according to this recipe turns out to be snow-white and glossy, and looks very beautiful on the finished products. And if you also cover them with beautiful multi-colored sprinkles, then the baked goods will be a sight to behold!
And now it’s not difficult to find such sprinkles in the store. It is sold in any supermarket, where before the holidays there is always a huge selection of various paper baking dishes, decorations and paint for eggs.
So buy everything in advance, fortunately there is still a significant amount of time before Easter.
How to make glaze from egg whites and sugar syrup
(I already mentioned it in the previous recipe), there is an excellent recipe for egg white glaze and I recommend checking it out. The recipe is simply wonderful.
We will need:
- egg white - 1 pc.
- sugar - 0.5 cups
- water - 0.5 cups
- lemon juice - 1.2 teaspoons
Preparation:
1. Pour sugar into a small saucepan, add hot water, stir and cook thick syrup. In this case, foam will appear, it must be removed.
The readiness of the syrup can be determined in this way. Scoop the boiling syrup into a teaspoon and place the spoon in cold water. If the cooled syrup can be rolled into a soft ball, it is ready.
2. Beat the egg white until it increases in volume by 3-4 times. It is better to beat with a mixer.
3. Continuing to beat, pour in the cooled syrup in a very thin stream. Then add lemon juice and mix thoroughly until smooth.
4. Before applying the glaze to the baked goods, warm it in a water bath to 60 degrees.
If you prepare this glaze for any other baked goods, you can color it by adding cocoa, chocolate or cranberry juice.
I think that with today's recipes, baking delicious Easter bread will not be difficult for you. After all, I tried to describe everything in the most detailed way, with all the nuances and little secrets and tricks.
I would like to note that all the recipes have been tried and tested, so cook with confidence, they will not let you down. I also want to say that you can bake any kind of baked goods from this dough, as well as use icing for these purposes. The dough options offered today are all the usual rich yeast dough, from which you can bake any sweet buns, rolls with dried fruits and nuts, sweet pies with filling, delicious spreaders with jam, and basically anything.
So if you are into baking, then you won’t have any recipes lying around. And you can try them all one by one, baking one or another variety of delicious treat.
And I would like to end here. And in conclusion, I would like to ask you to share the article with your friends on social networks, the buttons of which are located both at the very top of the article and at the bottom. Especially if you liked the article and found it useful!
I also want to congratulate you on the upcoming Bright Sunday of Christ, the day of Easter! May everything always be just perfect for you!
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 and don’t know how, and go to the store to buy holiday baked goods. Of course, homemade Easter cake is much tastier than store-bought. However, sometimes looking at the list of products and the complex methods of turning these lists into aromatic fluffy dough, many give up. Easter baking, especially according to traditional recipes, is not for everyone. That's why simplified recipes for Easter cakes were invented, which use dry yeast and much less baking.
Here, please, to help you are 5 of the most delicious and simple recipes, and all you need is self-confidence and a positive attitude, it’s not for nothing that in the old days they said “What’s the mood - such is the cake!”
Our site has written more than once about how to prepare for making Easter cakes. This review will only contain recipes, and they are more than simple. Of course, you won’t put as much baking into a “quick” Easter cake dough as into one that is prepared almost overnight. However, you can soak raisins and dried cherries in rum or cognac. Instead of regular vanilla, you can add a mixture of cardamom, nutmeg and cloves 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 “chemicals” and real fragrant vanilla. Do not substitute margarine for real butter. Buy homemade chicken eggs. Take Easter baking seriously, since you only make it once a year.
So, you decided to bake Easter cake, and 5 of the most delicious and simple recipes are waiting for your warm hands!
Easter cakes "Bright Easter"
Ingredients:
For the test:
500 ml milk,
1-1.3 kg flour,
6 eggs
200 g butter,
200-250 g sugar,
11 g dry yeast,
½ tsp. vanillin,
1 pinch of salt,
300 g seedless raisins.
For the glaze:
2 egg whites,
100 g sugar.
For decoration:
multi-colored marmalade or sprinkles.
Preparation:
Dissolve dry yeast in warm milk, add 500 g of flour to it and place the dough in a warm place for half an hour. Separate the yolks from the whites and grind them with sugar and vanillin. Beat the whites with salt until foamy. Add the yolks, softened butter, whites into the suitable dough and gradually, stirring, add the remaining flour. Knead the dough and leave it for 1 hour to rise. Then add the washed raisins, stir and wait until the dough rises again. Fill the greased molds ⅓ full with the finished dough and leave it like that for a while so that the dough rises and fills the molds. Bake the cakes in an oven preheated to 150ºC until ready. Meanwhile, prepare the glaze. To do this, beat the whites with sugar until stable peaks form. Cover the hot cakes with the prepared glaze and decorate with multi-colored pieces of marmalade, chopped nuts or ready-made store-bought sprinkles.
Easter cake “Wonderful”
Ingredients:
For the test:
1 kg flour,
2 tbsp. warm milk,
250 g margarine,
6 eggs
1 tbsp. Sahara,
1 tsp. vanillin,
2 tbsp. l. dry yeast,
1 tbsp. peeled pumpkin seeds.
For the glaze:
1 protein,
½ tbsp. Sahara,
1 tsp. lemon juice,
1 pinch of salt.
For decoration:
100 g multi-colored candied fruits.
Preparation:
For the dough, mix dry yeast with 1 tsp. sugar, pour milk, stir 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. Pour the dough into the total mass there. Beat the egg whites until foamy and mix into the dough. Gradually add the remaining flour into it. Then add pumpkin seeds (whole or crushed), mix well and leave the dough for another 1 hour in a warm place. Grease the prepared baking pans with the remaining margarine and fill them halfway with dough. Let the dough rise and only then place the molds in an oven preheated to 180ºC. Bake for an hour. Beat the whites with a pinch of salt into a strong foam. While whisking continuously, add lemon juice and sugar. Pour the resulting glaze over the hot cakes, sprinkle candied fruits on top and let the glaze harden.
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Easter cake "Catherine"
Ingredients:
500 ml warm milk,
9-10 tbsp. flour,
1 tbsp. Sahara,
1 tsp. salt,
½ tbsp. refined vegetable oil.
200 g butter or margarine,
5 eggs
2 tsp. dry yeast,
½ tbsp. seedless raisins.
Preparation:
Pour a little warm milk into a 0.5 liter jar, add 2 tsp. sugar and yeast, stir and place the dough in a warm place to rise. Sift flour into a wide container, but not all of it, but about 8 cups. In a separate bowl, separate eggs, salt, vegetable oil and butter, mashed with sugar, into milk. Pour the mixture into the pre-sifted flour, then the dough and add the raisins. Knead the dough, gradually adding the rest of the flour. You will get a lot of dough, enough to make several Easter cakes. Place the dough in greased pans and bake in an oven preheated to 180ºC until done. Cool the baked Easter cakes, pour over glaze made from 1 egg white and 1 tbsp. sugar, whipped with a mixer. Decorate the cakes as you wish.
And to ensure that the Easter cakes turn out really right, you can try “overnight” recipes. With this method, the yeast, even dry, will be able to raise much more baked goods in the dough, which means that your Easter cakes will be the most delicious.
Kulich "Resurrection"
Ingredients:
For the test:
3 tbsp. flour,
1 tbsp. warm milk,
200 g butter,
1 tbsp. Sahara,
2 eggs,
2 tsp. dry yeast,
½ tbsp. raisins,
vanillin - to taste.
For the glaze:
3 squirrels,
1 tbsp. Sahara.
Preparation:
In the evening, place in an enamel pan, without stirring, yeast, cut into pieces butter, sugar (those with a sweet tooth can increase the amount of sugar by adding half more to the glass of sugar specified in the recipe) and washed raisins. Regarding the latter, I would like to give advice: use dark raisins for this baking. When it sits overnight, the dough will turn out to be a very pleasant creamy color. Pour a glass of warm milk over everything, cover with a clean towel and leave until the morning. In the morning, add flour and vanillin to this mixture to taste. Knead the dough well and place it in greased molds, filling them halfway. Let the dough stand until it doubles in volume. Now put the Easter cake in the oven and bake at 200ºC until done. From time to time, check the readiness of the baked goods using a wooden stick. Coat the finished cake with glaze, decorate with sprinkles and dry in an open oven.
Easter cake “Glorious” with saffron
Ingredients:
7.5 tbsp. flour,
1.5 tbsp. milk,
1.5 tbsp. Sahara,
1.5 tbsp. melted butter,
8 eggs
1.5 packets of dry yeast,
vanilla - to taste,
2 tbsp. l. dry saffron diluted in a small amount of water,
0.5 tbsp. raisins
Preparation:
Beat eggs with sugar, add melted butter, milk, spices and flour mixed with dry yeast to the mixture. Place the mixture in a warm place overnight. During this time, beat the risen dough a couple of times. It shouldn't turn out cool. Grease baking dishes with butter and sprinkle with semolina or breadcrumbs. Fill the molds ⅓ full with dough and leave to rise slightly. Bake the cakes in an oven preheated to 180-200ºC until done, checking with a wooden stick or torch. Sprinkle the finished cakes with powdered sugar and decorate as you wish.
Happy Easter! Joy to you and your families!
Larisa Shuftaykina
It’s difficult with Easter cakes; we bake them once a year. Therefore, when we bake, we draw conclusions from our mistakes, but after a year we forget them. That is, it’s impossible to, as they say, get a grip. And that’s why you must have a good proven recipe in your arsenal. A recipe that is guaranteed to turn out the cake.
This is the recipe he showed us Sergey Sinitsyn, chef of the Kompot restaurant:
Molds. We bake Easter cakes in condensed milk cans. You get mini Easter cakes, for 1 serving. I don’t think there is any danger in these jars when heated; we cook condensed milk in them. And this temperature, although lower, is not much.
To prevent the cakes from burning, we put baking paper in the jars.
Yeast. I only work with dry ones. But when I worked at a bread factory, it was about 12 years ago, they used compressed yeast. They are very fragrant. They brought us huge briquettes, and one such piece gave off a smell throughout the entire workshop. But such yeast acts longer than dry yeast.
Butter. It must be very good and of high quality. Room temperature. The oil should be very soft.
Honey. We use it together with sugar, honey gives an excellent aroma. Well, it’s still healthier than sugar.
For 4 small Easter cakes
Ingredients:
Photo: AiF/ Alexey Vissarionov
For the dough:
- 80 ml warm milk,
- 7 g dry yeast,
- 1 tbsp. l. honey,
- 60 g flour.
- 350 g flour,
- 120 g butter,
- 3 eggs,
- 50 g sugar,
- 1 tsp. salt,
- vanilla,
- 70 g raisins,
- 1 yolk for greasing.
Preparing the dough. Stir yeast and honey in warm milk. And slowly add flour into the liquid. Which we sifted through before.
Advice: it is necessary to sift the flour; during the sifting process, the flour is saturated with oxygen and rises better, the product turns out lighter.
Wait. The dough is placed in a warm place, covered with cling film. You can put it on the stove or on the radiator. But don't put it where it's too hot. Yeast may die at temperatures above 40 degrees.
Making the dough. Add the ingredients for the dough to the suitable dough. First liquid, and at the very end - flour. Don't forget to lightly salt the dough.
Cunning Knead the dough. You need to knead the dough so that the dough does not stick to your hands, but it should not be hard. It is best to knead by hand. We won't knead a small quantity for very long.
Wait. Again leave for 30-40 minutes. And wait until the dough doubles in size.
Knead. In a good way, after the dough has risen, you need to knead it and leave it to rise again. Then the dough will turn out softer and better. But it is clear that there is not always enough time for this. We often skip this stage.
Arrange into forms. We prepared them in advance and lined them with parchment. We put the dough so that there is a little less than half of it in the mold, because it needs a place to rise.
Still wait. If you didn’t knead them a second time and didn’t let them come up, then after laying them out in shapes, definitely leave the future Easter cakes to stand for a while. They should fit a little. Then you can bake.
Cunning Baking. The temperature regime must be observed very carefully. Do not bake at too high a temperature, otherwise the cakes may fall off. We set it to 170 degrees - this is optimal. Yeast reacts very strongly to temperature. And you should not open the oven door while baking.
These small cakes take about 30-40 minutes to bake.
During the baking process, when the top of the cake has already set, you can grease it with yolk.
Get the Easter cake. The cake needs to be cooled in the mold and then removed. As it cools, it will shrink slightly in size and be easy to remove.
Decoration. You can sprinkle with powdered sugar. You can also add glaze to the top. The simplest one: protein, sugar, a few drops of lemon juice. And beat everything very well. If you add a little juice, orange or cherry, to this glaze, you will get multi-colored cakes. Children really like them.
Homemade fragrant Easter cakes cannot be compared to store-bought ones. If you don’t have time, but want to cook Easter cakes, use interesting recipes.
This is a fragrant yeast cake with candied fruits and raisins. Cooking time: 4 hours, yields 10 servings. Calorie content – 4500 kcal.
Ingredients:
- 300 ml. milk;
- 600 gr. flour;
- 4 eggs;
- 1/2 cup Sahara;
- 30 gr. yeast;
- 150 gr. ;
- 100 gr. candied fruits and raisins;
- a packet of vanillin.
Preparation:
- Mix 2 tablespoons of warm milk with yeast, add 1 tsp. sugar and flour. Place in a warm place for 15 minutes.
- In a large bowl, sift the flour, add the remaining milk and the prepared dough. Make the dough and put it in a warm place for 1.5 hours.
- Beat the yolks with sugar, put the whites in the refrigerator.
- Pour the yolks and melted butter into the dough, add candied fruits and raisins. Place in a warm place for an hour.
- Divide the risen dough halfway into the molds and let stand for a while.
- Bake at 180°C for about an hour.
Decorate the finished delicious simple Easter cakes to taste and cut them when cool.
Simple Easter cake without butter
This simple recipe does not include butter. But despite this, Easter turns out delicious and lush. This makes 5 servings, which is 2400 kcal.
Ingredients:
- 3 eggs;
- 1/2 cup cream 20% fat;
- 350 gr. flour;
- 1/2 cup Sahara;
- 25 gr. trembling;
- 1/2 cup raisins;
- salt.
Preparation:
- Dissolve yeast in 1/2 cup milk and add 1 spoon of sugar and 2 spoons of flour. Leave it to come.
- Beat 2 eggs and 1 yolk, add a pinch of salt and the rest of the sugar.
- Pour the eggs into the prepared dough and stir.
- Add a glass of flour and cream to the dough. Knead the dough.
- Add flour, knead the dough again. The dough will turn out runny.
- Cover the dough with film and a towel and leave it warm for an hour and a half.
- When the dough rises, add the raisins and stir.
- Spread the dough halfway into the molds and let rest for another half an hour.
- Bake for an hour in the oven at 180°C.
Ingredients:
- 1/2 tsp. soda;
- 1 stack fermented baked milk;
- 1.5 stack. flour;
- 1 stack ;
- 1 stack raisins;
- 1 tsp loosened;
- a pinch of vanillin.
Preparation:
- Dissolve baking soda and baking powder in fermented baked milk.
- Add vanillin, sugar, flour and washed raisins to the fermented baked milk.
- Mix the dough and place it in the mold.
- Place the Easter cake into the preheated oven and bake for 40 minutes.
This makes 1 Easter, which can be divided into 7 servings.
Simple cake with kefir
This delicious and simple recipe makes the cake fluffy and soft. Prepared with yeast and kefir. Cooking will take 3 hours.
Preparation:
- Pour the yeast with warm kefir, add sugar and vegetable oil.
- Add a glass of flour and stir. Leave the dough in a warm place for 40 minutes.
- When the dough is ready, add the yolks at room temperature.
- Add butter and a pinch of salt to the dough, add flour.
- Knead the dough and add raisins. Place in a warm place for an hour.
- Divide the dough into parts and place in greased molds so that the dough takes up 1/3. Keep warm for 15 minutes.
- Place the molds on a baking sheet with a thick bottom and bake for half an hour in the oven at 190°C.
Makes 5 small cakes, each for 4 servings. Calorie content – 5120 kcal.
