Easter in a multicooker Panasonic 18. How to cook an Easter cake in a multicooker

Hello everybody!

With the approach of the great Easter holiday, many begin to think about the menu of the festive table. The most important thing that should be on the table is, of course, and. In this regard, there will be many options for these sweet desserts in stores.

Since ancient times in Russia, Easter was baked exclusively by themselves and then lit in the church. With the help of the recipes presented by me, let's bake Easter cake with our own hands. After all, homemade cakes, but made with soul and love, cannot be compared in taste with the purchased one.

And in this case, we will be helped by a miracle technique - a slow cooker. In my kitchen, it's just like a lifesaver. Easter cakes baked in a slow cooker are very fluffy and tender. Below are a few recipes, I'm sure you will find your recipe that you and your whole family will like.

Home baking is always a holiday. And if this is Easter cake for a bright Easter, then doubly so. The recipe for this Easter is not complicated, and if you follow all the steps in sequence, then even a novice hostess will succeed. The most important thing in this business is a good mood, stock up on it and create a masterpiece in the kitchen.

Ingredients:

• Flour - 500 g
• Eggs - 5 pcs
• Butter - 100 g
• Powdered sugar - 100 g
• Lemon - 1 pc.
• Milk - 250 ml
• Yeast - 1 teaspoon
• Sugar - 150 g
• Raisins - 180 g
• Salt - a pinch

Cooking:

The first and very important step is to prepare the dough. Milk should be at a temperature of 38-40 degrees, pour in the yeast, stir until completely dissolved. Add a glass of flour, before that do not forget to sift it, mix it, cover with a clean towel and put it in a warm place for half an hour.

The dough should rise and increase significantly in volume.

Pour the mixture of yolks with sugar into the dough and mix well.

The main rule when preparing yeast dough is that all ingredients must be warm, and the flour must be sifted.

Then add a little melted butter to the dough, you need to mix everything thoroughly until smooth.

Then whipped proteins and mix everything again.

Pour the remaining flour into the dough and knead it with your hands until a plastic state. It should not stick to your hands. Transfer the dough to a deep bowl and cover with a towel, put the bowl in a warm place for 1 hour.

At this time, grate the zest of one lemon on a fine grater. Soak the raisins in boiling water until it swells, drain the water from it and dry it on a towel

When the dough has risen significantly, stir in the raisins and lemon zest. Leave the dough to rest for 10-15 minutes. Then transfer to an oiled multicooker bowl, select the Keep Warm program and let the dough rise for 10 minutes. Then, without opening the lid, switch to the "Baking" mode, you need to set the time yourself for 1 hour 40 minutes.

Prepare the icing from the whites. Beat the whites first with a pinch of salt, then add the powdered sugar and beat until thick.

Do not rush to immediately remove the freshly baked Easter cake from the multicooker, leave it for another 20 minutes to rest. Decorate it by smearing it with icing on top, sprinkle with special sprinkles and the festive dish is ready.

Happy tea drinking!

Cooking in a Redmond multicooker

There are countless recipes, so it's worth trying and finding the one that suits you best. Such a cake turns out to be very lush and tall, enough for a large family. Recipe with raisins. It is very convenient to cook in the Redmond multicooker, you can also put the dough in it for rising.

Ingredients:

• Milk - 200 g
• Eggs - 3 pcs
• Sugar - 150 g
• Vanilla sugar - 8 g
• Cognac - 100 g
• Raisins - 100 g
• Dry yeast - 9 g
• Flour - 700 g
• Salt - a pinch
• Vegetable oil

Cooking:

Pour raisins with cognac and leave it for now.

If you do not want to use alcohol, you can pour orange juice or just warm water.

Take a deep container and pour warm milk into it, it must be at room temperature. Add dry yeast, a tablespoon of sugar, four heaping tablespoons of flour. Mix well.

Cover the bowl with a clean towel and leave for 30 minutes.

In the meantime, take a smaller container, break eggs into it, add salt, a pack of vanilla sugar, regular sugar and beat everything well.

Then pour the melted and cooled butter into the egg mass. Stir again and set aside in a warm place.

When half an hour has passed, send the butter-egg mixture to the dough and mix everything.

To the finished dough, you need to add flour in small parts, kneading the dough with a spoon.

Do not forget to sift the flour, this is important for the splendor and airiness of the cake.

You need to add flour as long as it is possible to mix the dough with a spoon, you do not need to knead with your hands. You should get a thick sticky dough. It should perfectly gather in one lump.

Take a multicooker bowl, coat the bottom and walls with vegetable oil.

Put the dough in it.

Put the saucepan in the multicooker, close the lid and select the “Multipovar” program, set the temperature to 35 degrees, time 1 hour 20 minutes, press start and leave the dough to rise. The dough should increase in volume by about 2 times.

Dust the work surface with a little flour and remove the dough from the multicooker bowl. Drain all the liquid from the raisins, add a spoonful of flour to it, mix and add to the dough. Lightly dust the raisins into the dough with flour. Knead the dough for just a couple of minutes, no more.

Do not add a lot of flour, the dough should remain soft and plastic, due to the oil it does not stick to your hands.

Then grease the washed and dried bowl of the multicooker again with oil. Make an even lump out of the dough and send it to the saucepan.

Put the dough bowl into the multicooker. Select the "Multi-cook" function, set the temperature to 35 degrees and the time to 35 minutes. We are waiting for the test to rise again.

The dough should rise to half, check and close the lid again.

Select the "Baking" program, set the time to 1 hour 40 minutes and leave the cake to bake.

Do not open the multicooker lid during baking.

When the multicooker beeps about readiness, pierce the cake with a wooden skewer and if it is dry, leave it in the multicooker turned off for 20 minutes so that it rests and only then remove it by walking around the edges with a silicone spatula.

It is not necessary to fry the top, decorate the cake with icing sugar and sprinkle with confectionery sprinkles.

Here is such a beautiful and very tasty Easter cake turned out.

Happy tea drinking!

How to cook wet cake

Very original and tasty wet cake in a slow cooker. We will cook in three forms and decorate with candied fruit, nuts and tangerine slices. To prepare it, you need to stock up on time and patience, but you will certainly like the result. Therefore, try and cook with a good mood, then you will definitely succeed.

Ingredients:

• Milk - 120 ml
• Dry yeast - 3 tsp or fresh - 40 g
• Butter - 50 g
• Eggs - 2 pcs
• Sugar - 100 g
• Salt - 1/2 teaspoon
• Sour cream - 1 tbsp. the spoon
• Vanilla sugar - 8 g
• Flour - 200-300 g
• Raisins, candied fruits - 160 g
• Dried cranberries - 50 g
• Tangerines, nuts - for decoration
• Gelatin - 1 pack
• Apricot jam or any other

Cooking:

Pour the yeast with milk, add half a tablespoon of sugar, the temperature of the milk should be about 40 degrees, mix until the yeast dissolves.

Beat two eggs with sugar.

Pour the sifted flour to the diluted yeast, about half a glass and mix until smooth. Cover the bowl with cling film, you can also put a towel on top. Set aside for 45-50 minutes.

At this time, pour boiling water over the raisins for 5 minutes and drain the water, rinse the candied fruits in water and lay them on a towel to dry.

Add half a teaspoon of flour to the raisins and mix.

In the resulting dough, add a pinch of salt, vanilla sugar, sour cream, soft butter and egg mixture. Mix everything until smooth.

Sift the flour in small pieces and knead with a spoon until the dough comes together into a tight but soft ball.

In order for the dough to be easily removed from the bowl, grease it with vegetable oil. Transfer the dough into it and cover with cling film, then with a towel. Leave for 1.5 - 2 hours.

During this time, the dough needs to be kneaded once.

The dough should rise like this and become airy.

Add candied fruit and stir.

Divide the dough into three equal parts and arrange them into shapes. Place a hot stand at the bottom of the multicooker bowl and place three forms with dough on top.

First you need to turn on the “Heating” mode for 20-30 minutes and wait for the dough to rise with the lid closed. Then turn on the baking mode, set the time to 1 hour 40 minutes.

After the beep of readiness, leave the Easter cakes in the slow cooker for 15-20 minutes. Use a wooden stick to check if the stick is dry, it's done. Cool them on their side when turning frequently.

Lubricate the cooled cakes with jam.

Put candied fruits, nuts, dried cranberries and mandarin slices on top of the jam.

In order to fix the decoration, prepare a confectionery gel. Dissolve gelatin in warm water.

In a small saucepan, add a tablespoon of sugar and a tablespoon of honey. Pour in 30 g of water. Put on fire, stirring constantly, wait for the sugar to dissolve, then add the gelatin and mix. Cool the gel to room temperature.

Coat the cakes with gelatin gel.

Everything is ready, enjoy your tea party!

Dough for Easter baking with dry yeast

In our time, when we are all in business and worries, it can be difficult to devote time to cooking dishes that require a significant investment of time. This also applies to the preparation of Easter cake, which is traditionally prepared not at all quickly. But there is a way out of this situation. I will tell you how to quickly and easily prepare the dough using dry yeast.

We will need:

• Egg - 4 pcs
• Flour - 3 cups
• Sugar - 1 cup
• Vanilla sugar - 8 g
• Dry yeast - 1 tbsp. the spoon
• Butter - 100 g

Cooking:

1. Warm the milk a little in the microwave, then add a tablespoon of sugar and yeast to it, mix and set aside for 20-30 minutes.
2. Eggs must be beaten with an incomplete glass of regular sugar and a pack of vanilla. Melt butter and cool, add to beaten eggs and mix.
3. As soon as the milk-yeast mass is infused, pour in the mass of eggs and butter. Mix everything well.
4. Gradually, in small portions, add flour, before that, naturally sift it, and knead the dough until it becomes elastic, but at the same time remains elastic.
5. Divide the dough between the molds, filling them only a third. Put the forms for a couple of hours in a warm place. Only if the dough rises well, the Easter cakes will be airy.
6. Ready!

Recipe for a delicious cake with candied fruits, dried apricots and raisins

Very beautiful, porous, tender and airy cake. If you like dried fruits, then this recipe will certainly please you. Decorating it with various Easter-themed powders, this delicacy will decorate the festive table on this wonderful day of holy Easter.

Ingredients:

• Milk - 1 glass
• Eggs - 3 pcs
• Flour - 4.5 cups
• Butter - 150 g
• Dry yeast - 1 sachet
• Salt - a pinch
• Vanilla sugar or vanillin - 1 sachet
• Raisins - 100 g
• Candied fruits - 50 g
• Dried apricots - 50 g

For glaze:

• Powdered sugar - 100 g
• Egg - 1 pc.
• Sprinkle confectionery - for decoration

Cooking:

Before cooking, rinse the raisins and cover with hot water.

Heat the milk a little and pour over the yeast. Add a couple of tablespoons of sugar, mix and put in a warm place for 20 minutes until characteristic bubbles appear.

Separate the whites from the yolks. Pour half the sugar to the proteins and beat until their color changes, they should become a white lush mass.

Mix whipped proteins with yeast dough.

Sift a glass of flour into a bowl and mix until no lumps remain. Leave for 20 minutes.

Then add another cup of flour and mix again until smooth.

It is advisable to take the butter out of the refrigerator in advance so that it melts. Mix it with the remaining yolks with sugar using a mixer.

Add the mass to the dough.

Sift the remaining flour into a bowl and knead the dough until it stops sticking to your hands.

Stir raisins, dried apricots and candied fruit into the resulting dough, mix thoroughly.

Lubricate the multicooker saucepan with vegetable oil, send the dough into it.

Place the saucepan in the slow cooker and turn on the "Heating" function for 20 minutes. It is necessary that the future pie rise.

Then select the “Baking” function, the default time for this program is 1 hour, but this is not enough for Easter cake. Set the time to 1-40 minutes and bake.

As soon as the multicooker informs you that it is ready, turn it off, but you should not immediately take out the finished baking. Give her time to stand a little more, about 30 minutes will be enough.

To decorate a festive treat, prepare protein-sugar icing.

Mix the protein from one egg and powdered sugar with a mixer until stable peaks form.

Lubricate the top of the cake with glaze and finish the decoration by sprinkling it with a special topping.

Happy tea drinking!

Easter treat in the Polaris multicooker

If you still doubt your abilities to prepare a festive dessert for Easter, then I would like to help you dispel them. I found a very clear and interesting recipe for you on the video. It is worth trying to take up its preparation and you will be surprised how easy it is.

It is very difficult to imagine a magnificent and elegant Easter table without such a delicacy as Easter cake. This pastry is definitely loved by all. Many housewives dream of baking it on their own, but some are afraid of the difficulties with its preparation. My selection of recipes should help you avoid these difficulties. Cook with soul and love, delight your loved ones with delicious dishes.

Happy Easter!

Easter is a special holiday that fills the soul with light and the heart with joy. Preparing for it, they clean the house, prepare delicious dishes, bake Easter cakes - this is a ritual, the result of which depends on the assessment of the mastery of the hostess, and in many respects the holiday itself. The site has a lot of recipes for Easter baking for the oven. This issue is dedicated to Easter cakes in a slow cooker.

If you have modern assistants - a bread machine and a slow cooker, then they will serve you well. The first will perfectly knead the dough, the second will make sure that the Easter cakes are well baked. And you will have free time, which is always lacking.

Easter cakes in a slow cooker in paper forms

Easter cakes prepared according to this recipe are moderately rich, airy, very tasty and easy to bake.

Paper forms for Easter cakes are just a godsend! They are easily removed, and there are many beautiful patterns, among which you can choose those that make baking even more festive according to your liking. Therefore, it is recommended to bake Easter cakes in a slow cooker in them. From the indicated amount of dough, 4 cakes will be obtained in forms with a diameter of 90 mm. But only two of them will fit into the multicooker bowl. As an option, use smaller diameter cups or bake them in two multicookers at once, as in my step-by-step photo recipe.

If you like sweet pastries, then slightly increase the amount of sugar indicated in the recipe, you should not pour too much raisins so that the dough does not settle.

Ingredients:

• Eggs - 3 large or 4 small;
• Warm milk 60-70 g;
• Sugar - 5 tablespoons;
• Salt - 0.5 tsp;
• dry yeast 10-11 g;
• butter 55-60g;
• wheat flour 350 - 370 g;
• vanilla;
• raisins (optional) - 100 g;

To decorate the top:

• ready-made sugar fudge;

• protein - 1 pc.;
• powdered sugar 180-200g.

Cooking

Pour warm milk into the capacity of the bread machine, add eggs to it. It is better that their temperature is at room temperature, once in a warm dough, the shiver will begin to “work” faster.

Pour in salt, sugar, vanilla (you can also use citrus flavor), add soft (melted) butter.

Add flour and yeast last. After closing the lid, select the “dough” mode for 1 hour.

The finished dough must be kneaded.

If you use raisins or candied fruits in baking, transfer the dough to a large container, pour in the raisins, it should be dry or rolled in flour. Stir.

Divide the batter between the molds, filling them 1/3 full.

If you baked Easter cakes in paper cups in the oven, then you would need to cover them with a clean towel and put them in heat for proofing, for 30-40 minutes, so that the volume of the dough doubles.

With a multicooker, everything is simpler, we put the forms in the bowl, put them in the unit and keep warm for a couple of minutes. The closed lid keeps drafts out. The form will warm up - the heating should be turned off. We maintain the specified time, slightly opening the lid to the slot, we look after the process. It is very important that the dough stand.

If you fill the molds not by a third, but by half, it will turn out as in the photo:

Easter cakes will turn out to be a "cap" and rest against the lid. Then the tops will not acquire a beautiful yellowish tint and may stick. To avoid this, I had to once again crush the Easter dough and lay it out in the forms again in the right amount. Don't repeat my mistakes!

The dough that has increased in volume can be put on "baking" without waiting for the specified time.

Two forms with Easter cakes with a diameter of 90 mm entered the bowl of the Redmond multicooker. Two other Easter cakes were sent to Panasonic for lifting. The first multicooker has 3D heating, the second does not. Both multicookers are large. Since this is the first experience of baking Easter cakes in a slow cooker in molds, I tried to bake them for 100 minutes.

If you want to send the second batch of Easter cakes to the oven, then they should be baked at 160 - 180 C for about 35 minutes, if you notice that the top is blushing ahead of time, cover it with foil from the heat.

After 60 minutes of cooking, the Easter cakes can be turned over, but this is up to you. I did not turn them over, because from a large amount of muffin during baking, the crown acquired a beautiful even baked shade.

For comparison, in this photo there are Easter cakes from different models of multicookers (of different power and functionality):

Left - Panasonic, right - Redmond.

Take out the finished Easter cakes and, if necessary, lay them on a barrel so that they do not fall off.

While the cake is cooling, whip the protein with sugar into a snow-white foam, it takes about 5-7 minutes. White caps made of proteins with sugar look very appetizing, if you wish, you can decorate them with additional decor. Or use ready-made icing without eggs based on powdered sugar.

Prepare Easter cakes in advance and consecrate them in the church. Easter service is one of the most beautiful and solemn. It is believed that consecrated products are endowed with special properties! It remains to wish a happy Easter and delicious Easter cakes!

An integral part of the Easter holidays is a festive feast. On the festive table, there must be both cottage cheese Easter, krashenka eggs, as well as Easter cakes and other various pastries: an Easter wreath, rolls or buns. Each housewife has long had a proven recipe, according to which she prepares her Easter cakes every year, but in order to diversify the list of her recipes, you need to experiment and look for new delicious recipes. Easter cakes can be baked with milk, kefir or fermented baked milk, whey, you can even bake Easter cakes with the addition of juice, and I traditionally bake Easter cakes with yolks. For more than 10 years I have been baking Easter cakes according to this recipe in the oven:

then I adapted it for a bread machine:

Well, now it's the turn for baking in the slow cooker.

Easter cake on egg yolks turns out to be airy, tender and very beautiful. To give the Easter cake a more delicate flavor, we suggest adding a small amount of alcohol to it, for example, cognac or rum. Alcohol will give not only a delicate aroma to pastries, it will make the dough more friable. And if you have such a kitchen assistant as a slow cooker, then cooking Easter cake will turn into a real pleasure for you, because you will not need to worry that your pastries may burn or not rise. Everything will turn out perfectly, the main thing is not to be afraid, but you need to get down to business with good thoughts!

Big cake in a slow cooker

recipe with yolks and cognac

In order to cook Easter cake on egg yolks in a slow cooker, you will need the following ingredients:

Ingredients:

• Egg yolks - 4 pieces,
• Milk - 1 cup or 250 ml,
• Wheat flour (highest grade) - 3.5 cups or 560 g,
• Butter - 125 grams,
• Sugar - 150-200 g (to your taste),
• Fresh yeast (pressed) - 35 grams or 3.5 tsp. fast-acting yeast Saf-moment,
• Salt - ½ teaspoon,
• Cognac (any alcohol) - ½ tbsp. spoons,
• Vanilla or vanilla sugar to taste
• Dried fruits or candied fruits - optional.

For the white frosting:

• One egg white
• Powdered sugar - 50 grams,
• Citric acid - 1/4 teaspoon.

Cooking process:

Sift the wheat flour into a large bowl. Flour for baking must be sifted, so it is enriched with oxygen, which makes further baking more airy and tender.
We breed yeast in warm milk, add half of the sifted flour and, having covered with a lid, leave it on Easter cakes for fermentation for 35-45 minutes. I recommend using pressed yeast, but if you don't have it on hand, you can replace it with active dry yeast by changing the order of mixing the ingredients. Fast-acting yeast is mixed with flour, and liquid is added to them. And it is advisable to “test” them on some other baking before baking the Easter cake. Separate egg yolks from whites. Then add granulated sugar to the yolks and beat with a mixer or whisk until smooth. Add softened butter to the yolks. Then add vanilla or vanilla sugar, salt and alcohol, in our case cognac. We mix everything. We mix the dough with the yolk mass and then, gradually kneading the dough, add the sifted flour.
Dough containing a large amount of muffin should not be steep, it may slightly stick to your hands. If you decide to add dried fruits or candied fruits to the dough, now this time has come. Dried fruits must first be washed and dried thoroughly. If necessary, the additives can be cut into small pieces and then added to the dough that has come up, knead the dough again, evenly distributing dried fruits or candied fruits over the dough. Having covered the dough for Easter cakes with a napkin, leave it in a warm place for proofing, it will take you 3-3.5 hours. During this time, you will need to knead the dough twice.
The finished dough, after it has been kneaded, is laid out in a multicooker bowl previously greased with butter or vegetable oil. Then close the lid and set the "Heating" mode for 2-3 minutes. Then turn off this mode and leave the dough in the multicooker for 40 - 50 minutes, without opening the lid. To speed up this process, you can periodically turn on the "Heating" mode for 2-3 minutes.
After the dough has risen, set the “Baking” mode for 1 hour 40 minutes. For a Panasonic multicooker with a volume of 4.5 liters and a power of 670 W, this is 60 + 40 minutes. That is, turn it on first for 60 minutes, and without opening the lid, immediately add more additional time. There is no need to turn the cake, the top should brown a little. This is a feature of pastry dough with a lot of sugar. The readiness of the cake should be checked with a wooden stick. If dry, the cake is ready. If sticky dough remains on the stick, you need to add baking time. While the cake with candied fruit is baking in a slow cooker, we will prepare protein fudge - icing for lubricating the crown. To do this, beat the egg white, which must first be cooled, with powdered sugar and citric acid until a stable mass is obtained.
We carefully remove the finished cake from the multicooker bowl using a steaming tray. My cake with fresh yeast rose well, and the steamer basket did not fit into the multicooker bowl. So I just dumped it on the board.
The structure of the Easter cake is tender and airy, so you need to take it out very carefully. First turning on its side, and then on a wooden surface. The top of my head crumpled slightly while the cake was upside down and I was adjusting my camera.
We cover the hot cake with protein glaze and decorate with Easter sprinkles. You can also decorate the cake with small candied fruits or
sweets (drops). Cook at home on your own, because homemade pastries are prepared with the addition of warmth, kindness and with the soul that the hostess puts into it. That is why homemade pastries are the most delicious and fragrant, compared to purchased pastries. We hope that you will like our Easter cake in a multicooker on egg yolks with candied fruits, and you will definitely cook it on Easter!

Enjoy your meal!

Sincerely, Anyuta and the site Notebook of recipes!

Calories: Not specified
Time for preparing: Not specified

Ingredients:
- premium flour (wheat) - 500-600 g,
- whole cow's milk - 100 ml,
- granulated sugar -150 g,
- yeast (active dry) - 11 g,
- deodorized vegetable oil (sunflower or olive) - 50 g,
- butter - 70 g,
- salt (rock) - ½ tsp,
- table chicken eggs - 3 pcs.,
- raisins (pitted) - 150 g,
- vanilla sugar - 8 g.

How to cook with a photo step by step

First of all, we heat the milk to body temperature, pour yeast into it, a spoonful of sugar and a few tablespoons of flour. Gently mix the mass and leave the dough to approach for 20-25 minutes.




Now beat the eggs with the rest of the sugar until a strong foam.




We add them to the dough, and also add salt, vanillin and mix in the sifted flour.






We get a soft tender dough.




After that, first stir in the melted butter, and then the sunflower oil.
Cover with a towel and leave to rise for 3-4 hours.




Pour boiling water over the sorted raisins and steam.






Pat dry with a paper towel and gently fold into the risen dough.




We coat the MB bowl with oil, you can cover the bottom with parchment, and transfer our dough into it.

We set the heating program for 25 minutes, and wait for about an hour until the dough rises again.




Next, bake the cake in the “baking” program (this is 180 degrees), set the time first to 60 minutes, and then after the beep, add another 40 minutes.






Kulich is taken out of the bowl and greased

Easter is approaching - the main Christian holiday. For the Orthodox, Great Lent ends the day before, and the main decoration of the Easter table is festively decorated butter bread made from yeast dough - Easter cake.

On the eve of Easter, store shelves are simply bursting with an abundance of Easter cakes of various shapes and sizes. But it’s much more pleasant to cook the main holiday dish with your own hands! Yes, and you can make it to your taste. For example, bake Easter cake in a Panasonic multicooker according to a recipe that I personally checked and now I bring to your attention.

Note that baking Easter cake in a slow cooker is very easy, much easier than in the usual way. After all, you do not have to worry about the fact that it will burn or not bake. After all, our miracle saucepan, strictly following the given program, simply will not allow this!

So let's get started.

Easter cake recipe in a Panasonic multicooker

• Wheat flour 600-650 grams
• three teaspoons of yeast
• three chicken eggs
• 120 grams of granulated sugar
• half a teaspoon of salt
• 150 grams cream. oils
• a glass of milk
• sachet of vanilla sugar
• 150 grams of raisins

Easter cake in a Panasonic multicooker

We weigh 500 grams of wheat flour into a deep bowl. Mix with dry instant yeast.

Separate the yolks from the proteins and grind them with sugar. Leave the whites for icing.

Add salt, vanilla sugar, melted butter, milk and beat with a whisk.

Add liquid mixture to flour. Knead the dough, adding the remaining flour.

Put the dough in a deep bowl and cover with a napkin. We put in a warm place for 2-3 hours.

The dough should rise.

We crush it, we introduce washed and dried raisins into it. I pre-washed the raisins and rolled them in flour.

We put the dough in the multicooker bowl and put it on heating for 20 minutes.

Turn off the heat, let it stand and rise in the slow cooker for about an hour.

We bake Easter cake in a slow cooker for 1.5 hours.

In the Panasonic multicooker, the maximum baking time is 60 minutes. Therefore, we first set 60 minutes, and after the signal we wait a minute and add another 30 minutes.

We take out with the help of a container for steaming.

We cover the Easter cake with icing and decorate with confetti. For the glaze, beat the whites with half a glass of powdered sugar or sand.

Cut into pieces.

Happy Easter!

Watch the video of cooking cottage cheese cake in a slow cooker

Real housewives today cannot imagine their life in the kitchen without a multicooker, because this appliance helps in preparing a wide variety of pastries. Even if you decide to cook a traditional Easter cake, which causes difficulties for most housewives, a slow cooker will come to the rescue here too.

How to bake Easter cake for Easter in a Redmond slow cooker - recipes for pastry with a photo

We tested this recipe in the REDMOND RBM-M1905 bread machine, and most surprisingly, the Easter bun rose so high that it began to rest against the lid of the appliance. Therefore, try to bake and you will not regret it, according to this recipe, even a novice hostess will get a lush and fragrant Easter cake.

Ingredients for Easter cake in the Redmond slow cooker

For the sweet dough:

• wheat flour - 600 grams;
• chicken egg - 2 pieces;
• raisins - 50 grams;
• sugar - 4 tablespoons;
• butter - 40 grams;
• vanilla sugar - 10 grams;
• dry yeast - 6 grams (or 2 teaspoons);
• salt - 3 grams (or 0.5 teaspoons);
• milk - 200 ml.

For glaze:

• powdered sugar - 200 grams;
• lemon juice - 40 ml (1 medium lemon is enough).

Step-by-step process of cooking Easter cake in a Redmond multicooker

1. We put all the products in the bucket of the bread machine in the following order:
   • warm milk;
   • 1 egg;
   • vanillin;
   • salt;
   • sugar;
   • butter at room temperature;
   • raisin;
   • sifted wheat flour;
   • dry yeast.
2. We turn on the kneading mode of the dough, when ready, grease the dough with a beaten egg.
3. We close the lid of the Redmond bread machine and set the mode No. 5 "Sweet pastries". We set up the options: the weight of the bakery product is 900 grams, the color is medium. We press "Start".
4. At this time, we begin to prepare the glaze. Mix powdered sugar with citrus juice.
5. Stir until a homogeneous mass is obtained.

As soon as the Easter cake is ready, we wait until the bun has cooled, then pour over the finished icing. Bon appetit!

Sweet Easter cake in the Polaris slow cooker - Easter recipes with step by step photos and videos

In the Polaris slow cooker, we will cook Easter cake according to a traditional Russian recipe, which has been tested by housewives for many years. It is very important to successfully prepare the dough and knead the dough. If everything is done correctly, then according to the classic old recipe, Easter cake will turn out sweet and melt in your mouth, while the dough will be moderately airy and fragrant.

Ingredients for Easter cake in the Polaris multicooker

• premium flour - 500 grams;
• fresh milk - 150 ml;
• chicken eggs - 2 pieces;
• butter or margarine - 150 grams;
• raisins (necessarily dark color) - 150 grams;
• granulated sugar - 200 grams;
• dry yeast - ¾ tablespoon;
• vanillin - 1 sachet;
• powdered sugar on the eye.

The process of preparing a sweet Easter cake for Easter according to an old recipe

1. Milk is heated to 40 ° C over low heat.
2. Gently pour the dry yeast into the milk and let it brew.
3. We fall asleep sugar, vanillin, salt and beaten eggs. Mix the ingredients thoroughly.
4. Spread soft butter in chunks.
5. Pour the sifted flour in small portions.
6. Mix the products in a bowl thoroughly and leave in a warm place for an hour and a half.
7. At this time, we wash and dry the raisins, dip them in a small amount of flour and put them in an Easter muffin. Knead, put back in a warm place.
8. As soon as the dough begins to rise, grease the inside of the bowl of our Polaris multicooker with oil, move the dough into the bowl.
9. We turn on the “Yogurt” multicooker mode and wait until the dough is suitable for baking.
10. Next, turn on the "Baking" program for 30 minutes. After the signal, turn the Easter cake over and repeat the procedure.

After the fragrant bun has cooled, pour the beaten egg white onto the surface, sprinkle with powdered sugar. As a decoration, you can use colored sprinkles, coconut flakes and ready-made figures in the form of a cross or the inscription "XB".

We bake Easter cake with dry yeast - proven recipes in a slow cooker with a photo

It's no secret that when the Easter cake is baked in a slow cooker, the festive smell is on the whole house. We present to your attention another simple and tasty bun recipe for Easter.

Easter cake ingredients in a slow cooker

• dry yeast - 15 grams;
• flour - 450-500 grams;
• salt - ½ teaspoon;
• milk - 100 ml;
• granulated sugar - 2/3 faceted glass;
• butter - 100 grams;
• vegetable oil - 3 tablespoons;
• chicken eggs - 3 pieces;
• steamed raisins - 100 grams;
• vanilla - 1 teaspoon.

How to bake Easter cake in a slow cooker

1. On low heat, bring the milk to a warm state, add the yeast, mix.
2. We fall asleep 1 pinch of granulated sugar and 2 tablespoons of flour, mix well and let it brew for about 15 minutes until the yeast starts foaming.
3. We break the eggs, separate the yolks from the proteins.
4. Beat egg whites with half the sugar and 1 pinch of salt until a soft white foam forms.
5. In a separate bowl, beat the yolks together with the remaining sugar and turn the contents into an airy whitish mass.
6. Pour yeast dough into a container with yolks.
7. Gently fold in the contents of the bowl of egg whites.
8. Add vanilla and a pinch of salt.
9. Pour the wheat flour with light movements, after sifting it through a sieve.
10. Knead the dough until a soft elastic homogeneous consistency is formed.

It is important to know! If the dough sticks to your hands during the kneading process, grease your palms with vegetable oil.

1. Sprinkle the work surface on the table with a thin layer of flour, spread the mass.
2. Add softened butter, knead again, this time for 10 minutes.
3. Lubricate the volumetric dish with oil, transfer the dough there, cover the container with a damp towel made of thick cotton fabric. We put in a warm place for 1.5-2 hours.

It is important to know! As a warm place, a kitchen sink filled with hot water or a large basin is ideal.

1. As soon as the dough approaches and increases in volume, lay out the contents on the table and introduce the steamed raisins.

It is important to know! In order for the raisins to be soft, it is enough to scald them with boiling water and lay them out to dry on a paper towel.

1. Lubricate the multicooker bowl from the inside with oil from all sides, lay out the dough bun in such a way that the Easter cake occupies about 1/3 of this dish.
2. Then turn on the “Heating” mode for 20 minutes.
3. We leave the dough to rest again for 40 minutes, while the multicooker lid cannot be opened so that the dough does not fall.
4. After waiting for the required time, set the “Baking” mode for 60 minutes. We repeat the procedure again with the “Baking” mode for 40 minutes.

It is important to know! If the multicooker does not want to turn on for the second time due to overheating, you should just wait a couple of minutes, then turn on the mode again. The main condition is not to open the lid of the device so that the dough “does not run away”.

Sprinkle the finished fragrant Easter cake for Easter abundantly with powdered sugar or pour over with sweet Easter icing.

How to cook a delicious Easter cake in a Panasonic multicooker

We prepared the following recipe in a Panasonic-18 slow cooker, guests and family were completely delighted with the delicious airy Easter cake dough.

Ingredients for Easter cake in a Panasonic maltivarka

• flour - 4.5 cups;
• chicken eggs - 4 pieces (3 for dough and 1 for fudge);
• milk - 200 ml;
• sugar - 200 grams;
• butter - 150 grams;
• sunflower oil - 2 tablespoons;
• salt - a few pinches;
• dry yeast - 40 grams;
• raisins - 60 grams;
• vanilla sugar - 1 sachet;
• multi-colored confectionery topping;
• powdered sugar - 100 grams.

The process of cooking and baking Easter cake in a Panasonic multicooker

1. First, we breed dry yeast in slightly warmed milk, add 1 tablespoon of sugar, mix, leave in a warm place for 20 minutes.
2. Crack 3 eggs and separate the yolks from the whites.
3. Whisk the egg whites with sugar, pour the brew with milk and yeast into a container.
4. Gently pour 1 cup of flour, cover the fermented dough with a terry towel, send it to a warm place for several hours.
5. As soon as the sweet Easter dough comes up, rub the butter with the yolks and add to the dough.
6. Pour flour into a bowl, salt and knead. To make the dough stick off the plate, sprinkle it with flour around the edges and continue to knead.
7. Leave the contents of the bowl in a warm place again for 3 hours.
8. We are waiting for the dough to increase by 3 times, at this time we wash and soak the raisins.

It is important to know! Raisins are soaked in hot water or brandy. A drop of an alcoholic drink in an Easter cake will give the muffin softness and an interesting persistent aroma.

1. When the dough is ready, knead the dried raisins and vanilla sugar into the mass.
2. Lubricate the sweet dough with vegetable oil, knead for another 15 minutes.
3. Next, warm up the multicooker in the "Heating" mode for 5-10 minutes.
4. Without turning off the operation of the unit, we move the Easter cake dough inside so that 1/3 of the bowl is occupied.
5. We wait 10 minutes in the "Heating" mode, turn off the operation of the multicooker, while not opening the lid. Then we wait 1 hour.
6. Next, turn on the “Baking” mode for 60 minutes, then add another 25 minutes. The total baking time is 85 minutes.
7. As soon as the signal sounds, take out the cake, wrap it in a cloth and let it cool.
8. To prepare a sweet Easter glaze, beat 1 protein and powdered sugar with a mixer.
9. Lubricate the kulich with fudge and sprinkle with confectionery figurines.

Fragrant delicious bun for Easter is ready.

We bake Easter cake in a slow cooker with lemon zest, almonds and raisins - simple and delicious recipes for Easter with fresh yeast

According to the following simple and surprisingly tasty recipe, our great-grandmothers baked Easter cakes for Easter, but they did it in a village oven. The recipe includes live yeast, which undoubtedly affects the taste of the roll, because the dough turns out to be unusually fragrant, satisfying and nutritious. A slow cooker in this case greatly simplifies the task of baking delicious Easter cakes.

What ingredients are needed for Russian Easter cake

• wheat flour - 500 grams;
• milk or cream - 250 ml;
• granulated sugar - 150 grams;
• fresh yeast - 40 grams;
• egg yolks - 6 pieces;
• grated zest from 1 lemon;
• almond nuts - 4 pieces;
• raisins - 2 tablespoons;
• vanilla sugar - 1 pinch;
• powdered sugar on the eye.

Cooking lemon cake for Easter

1. I'm preparing the steam. To do this, combine 100 grams of sifted flour, cream or milk and yeast, pounded with the first part of sugar.
2. Add the second part of the sugar to the yolks, beat lightly with a whisk until foam appears.
3. We introduce the remaining flour into the container, pour the approached dough, salt, add vanillin at the tip of the knife.
4. Knead the dough, at this time add melted butter, grated lemon zest, raisins and chopped almonds.
5. We coat the form with oil and lightly sprinkle with flour, spread the dough, filling the space by a third.
6. We wait until the future Easter cake fits a little and fills the mold, launch the "Baking" program in the slow cooker and bake until the Easter bun becomes ruddy.

Lazy Easter cakes in a slow cooker without yeast for Easter - step by step recipes with photos

This recipe for Easter cakes will take you no more than an hour, while any hostess will succeed in baking. You yourself will not notice how your family will eat your buns for Easter and ask you to bake exactly the same Easter cakes next year. If there is even the slightest doubt in your abilities, the last and most compelling argument is to try to cook fragrant muffins - Easter cakes according to the recipe without yeast are easily cooked in a slow cooker, which is in almost every kitchen today.

Ingredients for yeast-free dough for 6 Easter cakes

For a finished muffin measuring 12-15 cm in height and about 10 cm in diameter:

• chicken egg - 4 pieces;
• sugar - 1-2 cups;
• melted butter - 200 grams;
• fruit natural yogurt (can be replaced with regular kefir) - 2 cups;
• wheat flour - 4 cups;
• baking powder - 2 teaspoons;
• dried apricots, raisins to taste.

For fondant:

• egg white - 1 piece;
• powdered sugar - 200-250 grams.
• multi-colored decorations (edible stars, balls, shavings), inscriptions or confectionery toppings.

How to cook a lush Easter cake without yeast

1. First of all, combine all the loose dry ingredients:
   • flour;
   • sugar (the amount of sugar proportionally depends on the fat content and taste of yogurt);
   • baking powder.

1. In another bowl, mix all liquid products:
   • eggs;
   • kefir or yogurt;
   • melted butter.

1. The next step is to combine the contents of the two bowls, add dried fruits and mix well.

It is important to know! Raisins and dried apricots can not be soaked, as dried fruits will soften during baking in a slow cooker. However, dried apricots are recommended to be cut into halves or quarters so that Easter is convenient to bite and chew.

1. We take paper molds and grease them with oil.

It is important to know! Oil for lubricating surfaces can be anything: both vegetable and creamy. The main condition is that it should not have any smell.

1. Forms for Easter cakes are filled with dough in such a way that the mass fills them in 2/3 parts.
2. We heat the multicooker and lower our molds there. We turn on the “Toasting” mode, close the lid, while leaving the valve open.

1. We forget about Easter cakes for 30-40 minutes, then open the lid and turn the muffin 120 degrees around its axis. We repeat the procedure after 10 minutes again so that the Easter rolls are ruddy golden on all sides.
2. We check the readiness of Easter cakes with a skewer, match or toothpick. If the stick remains dry and the dough does not stick, the fragrant Easter muffin can be removed.
3. While the cake is cooling, prepare sweet fudge. To do this, separate 1 protein, add a little salt and beat with a whisk for 3-4 minutes.
4. We introduce powdered sugar in small parts until the mixture stops flowing.

It is important to know! If you accidentally poured a lot of powdered sugar into the protein, you can dilute the too thick fondant with warm water or a couple of drops of lemon juice.

We take out the cooled Easter cakes from paper forms, coat with a sweet mixture and decorate.

Christ is Risen and Happy Easter to your guests and your family!