Recipe for a tender Easter in the oven. How to cook the classic "Royal" Easter (curd) at home

Easter cakes receive a place of honor on the Easter table. On this day, it is not customary to serve other sweets. A real cake should be light and porous. The dough is generously flavored with raisins. A meal begins with a consecrated Easter cake, its taste should remain in memory until next year. We offer you to prepare a delicious Easter. This recipe presents the classic technology for making Easter dough, friends and relatives will definitely appreciate your efforts.

TIME: 3 hours 30 minutes

Average

Servings: 8-10

Ingredients

flour - 2 kg,
yeast - 100 gr,
butter - 300 gr,
sugar - 600 grams,
milk - 500 ml,
eggs - 10 pcs.,
vanilla sugar - 1 tsp,
raisins - 150 grams.

Cooking

Milk is heated, two tablespoons of sugar and six tablespoons of flour are dissolved in it. Add crushed yeast. Baking will turn out tender and porous if the yeast is fresh. The yeast bar should break easily. A sign of the “old age” of the product is the yeast “stretching” at the break.

The yeast is stirred, although it is not necessary to achieve complete dissolution. After a while, they will "disperse" themselves. The bowl is covered with a towel.

After 15 minutes, the dough will increase several times in size. Wait another 5-10 minutes. As soon as the dough "grows" to the edges of the bowl, the batter is poured into a large saucepan. Look at the photo, this is how the dough for Easter should look like.

The butter must be melted, but not brought to a boil. The cooled melted butter is poured into the dough.

Eggs are added to the bowl with sugar. Seven pieces are thrown whole, and only yolks are separated from three eggs. Three proteins are poured into a clean bowl and put in the refrigerator, they will be useful for Easter icing. Beat eggs with sugar for 2-3 minutes, then pour the liquid into the dough.
Sift the flour, gradually stir it into the dough, adding one glass at a time. The kneading process lasts about 15 minutes. Hands can be greased with sunflower oil, then the dough will not stick to the palms. The finished dough should not be tight.

For Easter cakes, market eggs are usually taken to get a bright warm color of the dough. Cover tightly with a towel and leave for an hour. Sweet dough is infused in absolute silence. Even the clatter of dishes and the slamming of the door can “frighten” the dough, and it will settle.
An hour later, the dough is punched down. Washed and dried raisins are sprinkled with a handful of flour so that it is evenly distributed in the dough. Raisins are placed in the dough, stirred. The pan is again covered with a towel, left for an hour and a half.

The next step is to grease the baking dishes with sunflower oil, fill them with dough by one third. Forms are covered with a towel. Put them in the oven when the dough has risen and fills two-thirds of the form. This usually happens within half an hour.

The oven is heated to 180 degrees. Easter is being set. Baking time - 40 minutes.
While the cakes are cooling, you can do the icing. Beat the cooled proteins, gradually adding one and a half glasses of sugar or powdered sugar.
Easter smeared with sugar icing, sprinkled with colored decor.

And it is celebrated by both Orthodox and Catholics on the same day. We all know that the holiday is dedicated to the resurrection of Jesus Christ, and this Sunday is preceded by 40 days of Great Lent. By accepted. Today we will tell you how to cook a classic Easter at home.

Grade

It's time to prepare the menu for the bright holiday of Easter. What to cook for the table, how to cook homemade Easter without baking - we will find out today.

If suddenly you didn’t know, let’s clarify: the classic cottage cheese Easter is a special dish made from cottage cheese, which is prepared only once a year - on the Easter holiday. The custom of preparing curd Easter without baking is known in the central and northern regions of Russia, while in the south of Russia and Ukraine they call Easter or paska. By the way, one of the most popular recipes remains the option of cooking at home.

The original form of Easter is a truncated pyramid, symbolizing the Holy Sepulcher. Traditionally, for the preparation of curd Easter at home, according to the very first recipes, a special collapsible wooden form was used - a pastry box. Today, bean bags can be found on the free market and from different materials.

The classic recipe for "Royal" Easter (curd)

The most important dish of the festive Easter table is Easter. The recipe for the classic cottage cheese Easter "Tsarskaya" read on WANT.ua

What we need:

cottage cheese - 500 g
egg yolks - 3-4 pcs (or 2-3 eggs)
sour cream - 200 g
butter (room temperature) - 100 g
sugar - 100 g
vanilla sugar - 1 teaspoon (or 1 tsp vanilla extract)
raisins - 80 g
nuts (almond petals or chopped peeled almonds, hazelnuts, cashews, etc.) - 50 g.

The classic recipe for "Royal" Easter (curd): how to cook

To prepare the classic royal Easter: rinse the raisins, pour boiling water over them and leave for 20 minutes. Drain the water and dry the raisins on a paper towel. Rub the cottage cheese through a sieve (you can pass it through a meat grinder twice or rub it with a blender).

Add yolks (or eggs), sour cream, sugar, vanilla sugar to cottage cheese and mix everything well. Add the diced butter and beat the curd mass with a mixer until fluffy and smooth. Pour cottage cheese into a thick-walled saucepan. Put on a small fire and cook, stirring constantly, until the first bubbles (i.e. until boiling).

Tip 1. At first it will be thick, but the more it is heated, the more liquid it will become - this is normal.

Tip 2. You should not boil the curd mass for a classic Easter, you just need to bring it to the boil.

When the first signs of boiling appear, remove the pan from the heat, put in a bowl of cold water (you can add ice cubes to the bowl) and stir until completely cooled. Remove the cooled curd mass for 1-2 hours in the refrigerator so that it thickens.

Add raisins, nuts to the chilled cottage cheese base of the "Royal" cottage cheese Easter and mix well. Cover the pasochnitsu with gauze soaked in water and folded in 2 layers. Put the curd base for the recipe in a pastry box.

Tip: Instead of a pasta box, you can put the curd mass for Easter in a sieve or use a new flower pot (with holes in the bottom of the pot).

Bend the edges of the gauze, press down on Easter with oppression and put in the refrigerator for 1-2 days. The pastor needs to be placed on a plate so that the whey can drain into it.

Recipe for a classic cottage cheese raw Easter

cottage cheese - 500g
butter - 200g
sugar - 1 cup
cream - 1/2 cup
egg (yolk) - 2-3 pcs.
raisins (pitted), almonds (chopped) - 1 tbsp.
candied fruits, cardamom (ground), vanillin - to taste

So, how to cook cottage cheese easter: Grind butter with sugar until white, adding yolks one at a time. Rub the mass until the sugar crystals are completely dissolved, flavor with vanilla or finely ground cardamom and sifted through a fine sieve. Add cottage cheese, raisins, almonds, crushed candied orange or grated lemon zest, rubbed through a sieve twice.

Mix thoroughly, add whipped cream, mix from top to bottom, fill with a mass of pasochnik, covered with slightly damp gauze, close with a saucer, load with a slight oppression, put in the refrigerator. Also among our readers is very much appreciated, which will undoubtedly decorate your Easter table even more.

Recipe for a delicious cottage cheese Easter without eggs (with strawberries)

cottage cheese (fat content 9%) -450g
sugar - 120g
butter - 100g
salt - 1/4 tsp
lemon (zest) - 1/2 piece
dried strawberries - 130g
vanilla essence - 1/2 tsp

To cook cottage cheese Easter without eggs: fold the fresh cottage cheese into gauze, tie a knot and hang it over the sink so that the whey is glassed. After that, rub the cottage cheese through a sieve so that the finished curd mass is softer.

Grind dried strawberries in a blender. You will get a homogeneous viscous slurry. Grind the softened butter until the density of sour cream, add sugar, salt, lemon zest and vanilla essence. Knead a homogeneous light mass with a mixer.

Transfer the butter whipped with sugar into a bowl with cottage cheese. Gently, moving the spoon from the bottom up, mix the cottage cheese with the butter. Now you can add strawberries, mix again so that the berries are evenly distributed in the curd mass.

Transfer the curd mass for Easter to a pasochnik lined with gauze, put it under a press and refrigerate overnight. If liquid forms on the plate with Easter, drain it. In the morning, turn the bean bag onto a plate and remove the gauze. Look also at WANT.ua for relatives and friends.

The big Easter holiday is coming soon and I hasten to tell you the recipe for Easter cake with raisins. It tastes tender, not dry, sweet and very tasty. I believe that the most delicious and without unnecessary chemicals is homemade Easter baking. You are afraid that nothing will work out for you, but you just try and you will definitely like the result.

There are many options for preparing the dough, having tried different options, you can choose your favorite recipe. This Easter cake recipe is considered a classic, and there is nothing complicated in its preparation. First I'll show you how to make a dough, then knead the dough and bake in the oven. At Easter they add: raisins, nuts, candied fruits, fruit zest, dried fruits, alcohol. In my version, I used only raisins. And on top they must be covered with glaze, which you can cook yourself or buy in a store.

So, you will see the whole cooking process in the recipe for Easter cake with step-by-step photos that will clearly show you the cooking sequence

Ingredients

Pressed yeast - 42 g.
Flour - 800-900g.
Milk - 1 glass
Eggs - 5 pcs.
Sugar - 1.5 cups
Sour cream - 100 ml
Butter - 200 g.
Salt - a pinch
Vanillin - 2 pinches

1 egg white
Powdered sugar - 125 g.

How to cook kulich

Kulich is considered the main symbol of the holiday. It is placed in an Easter basket with other products. On this holy holiday, each family comes to the temple to bless the basket with sacred water, and only then they start the meal and the first meal should be a piece of Easter or krashenka.

Making dough

In order for the cake to rise well, you need to make a dough. Take a large saucepan and pour warm milk. Be sure to check it with your finger, it should be barely warm. We put 1 tsp of sugar and crumble live yeast, mix with a spoon so that they dissolve.

Add 1 cup flour, preferably sifted.

Stir with a whisk a couple of times so that the mixture is homogeneous. Now cover with a towel and put in a warm place. I put it near the battery or near the included gas stove. Yeast should react in 15-30 minutes.

During this time, the yeast has doubled and bubbles have appeared, this ensures that the Easter cakes rise.

Making dough for cookies

Use large eggs, they have more protein. Now, separate the yolks from the whites in different containers. From proteins, I set aside 1 tbsp for glaze.

Pour sugar and vanilla into the yolks, beat well with a whisk to make a whitish mass. At first it will be difficult to stir, but then the sugar will begin to dissolve.

We introduce the yolks into the dough, and mix.

Then add melted butter, not hot. Mix quickly. I put sour cream.

Then, I added another glass of sifted flour, mix until smooth.

Add a pinch of salt to the proteins and begin to beat them with a mixer until a thick fluffy mass.

Add the egg whites to the batter and gently fold in with a spoon.

Then, add another glass of sifted flour.

The dough begins to thicken with each glass. Knead it with your hands until it comes together. Don’t hammer too much with flour, it should be a little wet, so it’s better to grease your hands with vegetable oil. For all the time I added about 5 cups of flour (this is without dough and powders) together - it took almost 1kg.

Cover the yeast dough with a towel and put in a warm place. For 3-5 hours. During this time, it should increase in volume by 3 times.

This is how my dough rose. Lubricate your hands with vegetable oil, and knead it, if it sticks a lot, add a little flour.

Soak the raisins in water or cognac for 30 minutes in advance. We drain the water from it, and blot it a little with a napkin from moisture.

We put the dough on the table, and sprinkle raisins around it, we do this so that it is evenly distributed. Knead the yeast dough and collect the raisins a little at a time.

We take paper forms, they can not be lubricated with vegetable oil, I tried this and that. We put a piece of dough in each form so that it reaches half the level of the paper mold. We leave Easter for 15 minutes so that it rises. In the meantime, preheat the oven and bake small cakes for 40 minutes at a temperature of 180C. If a large cake with a diameter of 20 cm, you need to bake it for at least an hour. Readiness is checked with a wooden skewer.

Making icing for cake

We take a delayed egg, add 5-6 tablespoons of powdered sugar to it and start beating with a mixer, you will get a thick glaze.

How to decorate a cake

We take out Easter cakes from the oven and let them cool for about 30-60 minutes, depending on the size. From this amount of dough, I got 4 small Easter eggs and one large one.

Pour frosting over cooled pastries. After the icing has been applied, sprinkle with confectionery sprinkles or you can decorate with fresh berries, dried fruits.

You made a dough and it did not increase in volume, so pour it into the trash, you won’t get a magnificent Easter out of it.
If you like less sweet baked goods, then add less sugar.
Do not spare butter, the fat content of baking depends on it.
What spices can be added: vanillin, cardamom, nutmeg, cinnamon, ginger.
Yeast dough does not like drafts, try not to open windows.
If the cakes start to burn, cover the top with moistened baking paper.
So, you have learned all the secrets of cooking, I hope the recipe for Easter cake with raisins will become your favorite.

Dear readers, today we offer you a selection of the most delicious Easter cake recipes for every taste.

We all honor the feast of Holy Easter, and every housewife on this day wants to please her family with homemade Easter cakes, which their store counterparts will never be equal to. The soul of the hostess and the mood of the holiday are invested in homemade cakes, and believe me, the Easter cake made by yourself is absolutely special!

Everyone's tastes are different, someone wants a simple, quick and delicious recipe. Someone prefers not to use yeast, flour or eggs when making dough for Easter cakes. Therefore, in our article, we have chosen from a very large number and put together several completely different recipes so that you can choose the one that will become your favorite.

Step-by-step recipes for Easter cakes are short, clear and without unnecessary water. Let's get started!

A simple Easter cake with yeast in the oven

The classic recipe, Easter pastries are very tasty, fluffy and soft, fragrant.

For the test

Flour - 560 gr.
Milk - 170 ml.
Sugar - 150 gr.
Butter - 140 gr.
Eggs - 2 pcs. +2 yolks
Raisins - 60 gr.
Yeast - 30 gr.
Vanilla sugar - 8 gr.
Salt - a pinch

For glaze

Egg whites - 2 pcs.
Powdered sugar - 140 gr.
Lemon juice - 1 table. spoon.

We prepare our ingredients. Raisins need to be soaked overnight to make them soft. Melt butter and cool to room temperature.

In warm milk (40 degrees), dissolve pressed fresh yeast, mix thoroughly.

Pour half the indicated amount of sugar there and gradually, so that there are no lumps, one and a half glasses of flour. Mix thoroughly. We cover the resulting dough with cling film and put it in a warm place so that it rises.

While the dough is rising, beat in one container 2 whole eggs and 2 yolks (without proteins) with vanilla sugar. By consistency, beaten eggs should be like not very thick sour cream, uniformly yellow in color. Pour the beaten eggs into the prepared dough, put a pinch of salt and mix.

In the resulting mixture, gradually, stirring, introduce the remaining flour and melted butter (it should not be hot). We send the second part of the sugar there.

We knead the dough, which is again covered with a film and put in a warm place.

The dough will double in volume. Open it and add raisins, mix again.

Prepare the baking molds. If you have a reusable one, then lubricate it with oil. Do not grease disposable molds. We spread the dough about half way. Cover with a towel and wait for the dough to rise a third time to the edge of the mold. This is how we put future cakes in the oven.

Bake at 180 degrees for 30-40 minutes, depending on your oven. Make sure the cookies brown evenly.

This is how they turn out soft, fragrant and fragrant. All that's left to do is glaze them.

To do this, beat the egg whites left after the cooking process with lemon juice and powdered sugar with a blender at high speed. We will get a moderately fluid glossy white mass, which is covered on top of still warm pastries.

Sprinkle Easter cakes with colorful sprinkles on top. This is such a beauty!

Easter cake without yeast on kefir

Not everyone considers yeast a useful and necessary supplement, but everyone wants to get lush pastries. How to be? This is where kefir comes to the rescue. Thanks to him, the dough also turns out soft and lush. This recipe does not use sugar. And if you also take healthy whole grain and oat flour, then such an Easter will be most useful for both children and adults who care about their health.

Cook Easter cake on kefir with our simple recipe. The amount of dough is designed for two small cakes.

We will need:

2 eggs
300 ml kefir
280 g flour (can be oatmeal or whole grain)
2 packets natural sweetener (stevia)
vanilla and cinnamon to taste
0.5 tsp soda
100 g raisins
5 g milk powder

Cooking:

Pour kefir into a bowl and pour soda into it.

Prepare dry ingredients. Pour the sweetener, vanilla and cinnamon into the flour, mix until a homogeneous consistency.

Next, separate the whites from the yolks. The yolks will go into the dough, and the whites into the icing. Combine the yolks with kefir and stir. In the same container, gradually pour the flour. Stir constantly so that there are no lumps.

Place the raisins into the resulting dough and mix again.

We spread the mass in baking dishes up to half, because the dough will still rise during cooking in the oven.

We place the molds in the oven and bake at 180 degrees for 40-50 minutes.

And while the Easter cakes are baking, prepare the icing: beat the egg whites at high speed with a sweetener and powdered milk (this ingredient is optional). We cover the finished cakes with icing and sprinkle with decorations.

To fix, stir the Easter cakes for another 20 minutes in the oven at a temperature of 100 degrees. From this, the glaze becomes dense and does not spread. Ready!

This is such a delicious and healthy Easter.

Alexandria cake step by step

Alexandrian dough for Easter cakes received special recognition. It is made on the basis of baked milk, the pastries are tender, soft like fluff and very tasty. We couldn't get past this recipe.

It is worth saying that the Alexandrian dough is not quick to prepare and this is definitely not a quick recipe. But he's worth it!

We will need:

baked milk - 0.25 l
butter - 125 g
egg - 3 pcs
sugar - 250 g
fresh yeast - 50g
salt - 1 tsp
yolks - 2 pcs
vanilla - 1 pack
cognac - 2 tbsp. l.
flour - 800 g
raisins - 200 g

For glaze

squirrels - 2 pcs
sugar - 1 tbsp
food decorations

Cooking:

We crumble the yeast into warm baked milk and dissolve them in it. We put sugar in there.

Beat the eggs, combine them with soft butter and our milk. Mix all ingredients thoroughly. Cover with cling film and a towel and leave at room temperature for 8-12 hours, overnight.

This is the kind of dough we should get after 12 hours of infusion:

Vanilla, salt, cognac, raisins, two yolks and flour are sent to a container with dough. The dough is thoroughly kneaded. And put in a warm place for 1.5-2 hours.

At this time, we prepare baking dishes, grease them with oil.

We distribute the risen dough among the forms, without filling them completely, leaving room for rising.

We put in a warm oven and bake at 180 degrees. Small pasca will bake in about half an hour, large ones will take about an hour.

If you see that the top is browning heavily even though the bottom is not yet baked, cover the top with damp baking paper and reduce the heat to 150 degrees.

We prepare the icing as usual: just beat the egg whites with sugar with a mixer for several minutes until a dense white cream is formed. We spread Easter cakes and decorate as fantasy tells.

Who can resist such beauty? And the scent is just fabulous!

Inside, the Easter cakes are soft, sweet, rich, on the outside they are elegant, festive and very beautiful!

Easter cake with raisins, candied fruits and nuts in a slow cooker video

Another very tasty recipe in the Redmond slow cooker, but it can also be adapted to any other. A wonderful lush, tall and tasty cake is obtained.

We will need:

1.5 cups milk (300 ml)
6 eggs
300 gr. butter
2 cups - sugar
16 grams dry yeast (3.5 teaspoons or 1.5 packs)
3/4 teaspoon - salt
1 gram - vanillin
100 gr raisins
100 gr walnuts
50 g candied fruit
1 kg flour

For glaze for 1 cake:

100 g powdered sugar
4-6 teaspoons lemon juice
if necessary, add 1-2 teaspoons of water (depending on the consistency of the resulting glaze).

Cooking:

Step 1. We heat the milk in a slow cooker in the Multicook mode at 35 degrees for 6 minutes. Pour yeast and part of flour (300 g) into warm milk, mix. It will not be a very thick dough. This is the future steam. We put it this time for 30 minutes at 35 degrees in the Multicook mode.

Step 2. While the dough is coming up, let's take care of the eggs: we separate the whites from the yolks. Grind the yolks with sugar, beat the whites into a stable foam.

Step 3. We begin to add the rest of the ingredients to the dough that has come up: salt, melted butter, yolks grated with sugar, vanillin, and also alternately introduce flour (leave only 100 g) and whipped proteins. All this is well kneaded.

Step 4. It's time to raise our dough further. We will do this in 2 stages so that the cake turns out to be magnificent. First, set for 30 minutes in Multicook mode 40 degrees, after this time, we punch down the dough. And again set at the same temperature, but for an hour.

Step 5. The dough has risen, it should rise almost to the top of the multicooker. Sprinkle the table with flour (3 tablespoons), lay out the dough, sprinkle the dough on top with flour (3 tablespoons), add 4 tablespoons of vegetable oil while kneading, add chopped nuts, candied fruits, washed, dried and rolled in flour raisins. Knead the dough well.

Step 6. This amount of dough is enough for 2 Easter cakes. Lubricate the multicooker bowl with vegetable oil. Our dough should take up 1/3 of the bowl. Again we put in the Multicook mode for 1 hour at a temperature of 40 degrees. During this time, the dough will rise again.

Step 7 Without removing the dough, immediately start the Baking mode for 1 hour 20 minutes.

Step 8. We take out the cake on a towel, and then cool it on the steamer basket (so that there is air circulation and the cake does not get damp). Apply lemon-sugar glaze to the cooled cake, if you use protein glaze, then it must be applied to a warm cake. Top with candy sprinkles.

For more details on cooking Easter cake in a slow cooker, see this video:

Delicious recipe for cake in a bread machine

An incredibly simple and delicious recipe for one cake that does not require much time and fuss with dough. All the ingredients are simply poured into the bowl of the bread machine and after a few hours there is already a ruddy cake on the table!

We will need:

340 g flour
2 eggs
17 g yeast
1 tsp salt
1 st. l. condensed milk
1 st. l. sour cream
30 g soft butter
130 g milk
5 st. l. Sahara
50 g raisins

How to cook:

Just put all the products in the bowl. Liquid ingredients come first, starting with milk, then loose ingredients (except raisins). Raisins must be steamed beforehand. And we will add it a little later, when the dough is already kneaded.

We put the bowl in the bread machine on the usual main mode Bread. First, according to the program, there will be dough kneading, at this moment we add raisins. And then the cake is baked without our participation.

25 minutes before the end of the program, when the cake is almost ready, coat it with whipped egg whites. We close. For another 20 minutes, the glaze will be baked together with the cake and harden well.

The kulich is tall, soft and tasty. And the ease of preparation of the recipe is just a fairy tale!

If you have any questions about cooking, watch this detailed video:

Easter cake with cream and sour cream

Cakes on cream have a particularly delicate texture and a mild rich taste. Here's another great recipe for you!

We will need:

Let's start by activating the yeast:

Mix cream and yeast.

I'm preparing the steam.

Add the rest of the ingredients:

This is what the dough should look like:

Let's start cooking.

Ready for frosting.

We dip each cake.

Cakes on cream and sour cream are ready!

kulich panettone

Stunningly beautiful cake according to an Italian recipe. Currants and yogurt, which are included in the recipe, give this cake a special aroma and unusual taste.

Ingredients:

Flour - 600 gr
Dry yeast - 1 tbsp.
Warm water - 200 gr
Sugar - 100 gr
Yolks - 2 pcs.
Unsweetened yogurt - 0.5 cup
Vanilla extract - 1 tsp
Lemon zest - 1 tbsp.
Raisins - 100 gr
Dried currant - 100 gr
Butter - 1 tbsp.
Powdered sugar - 50 gr

How to cook:

Dissolve yeast in warm water with sugar. And put this dough in a warm place for 20 minutes.

As soon as the yeast begins to ferment, add the yolks, yogurt, melted butter (not hot), vanilla, lemon zest, a pinch of salt to them. And to all this abundance at the end we begin to mix flour.

The dough is elastic and soft. It also needs to be put in heat so that it rises well.

Dried fruits are the last to go into the dough. We mix everything thoroughly. Put the dough into greased molds.

Leave for half an hour so that the dough comes up again. Bake at 175 C for 45 minutes.

kulich kraffin

A very unusual Easter cake that will amaze everyone not only with its taste, but also with its intricate lace look.

Dough Ingredients:

350 g flour 80 ml milk (+30 ml milk if passion fruit juice is not used)
6 g dry yeast
80 g sugar
½ tsp salt
1 egg
2 egg yolks
40 g butter (melted)
30 ml passionfruit juice (orange juice) - if not using juice as flavoring, replace with 30 ml milk

As a flavoring, you can add:

Lemon zest, orange zest, vanilla

For puff pastry: 100-125 g butter (room temperature)

A little nutmeg (optional)
100 g dried cranberries, blueberries (or raisins, candied fruit)
50 g almond slices (other nuts can be chopped)

Cooking details in this video:

Happy Easter to you!

Usually, the bright Resurrection of Christ is met with a family circle. Everyone breaks the fast with homemade goodies after a long fast. And everyone will agree that there is nothing tastier than homemade Easter. I hope that this simple Easter recipe with milk-based raisins, with step-by-step photos, will help you easily and simply cope with the preparation of this ritual holiday baking.

Ingredients:

500 ml of milk;
200 gr butter;
150 gr sour cream;
4 eggs;
1.5 kg of flour;
20 gr dry yeast;
4 tbsp. tablespoons of vegetable oil;
600 gr sugar;
1 teaspoon of salt;
icing;
vanilla;
raisin;
caramel decoration.

How to bake Easter at home

First of all, let's prepare the brew. In warm milk, add yeast, 3 tbsp. spoons of sugar and flour.

In a quiet and warm place, the dough rises quickly.

ATTENTION: Remember that we keep all products warm for at least a couple of hours before preparing the dough; it is not recommended to serve them cold in the dough.

Separate the proteins from the yolks for glaze (two are enough). We put the separated proteins in the cold, so they are easier to beat.

Add the rest of the sugar to the yolks.

Beat with a fork until light foam.

Pour boiling water over raisins for 2 minutes and drain.

Do not forget to first sort it out and remove twigs and other debris, if it is there.

Opara took a fluffy hat as in the photo above - add melted butter and vegetable oil, sour cream and salt. Slightly stirring, add eggs and flour.

Dip the raisins into the flour and also mix into the dough.

Now, we are gaining strength, because kneading the dough for Easter lasts at least 30 minutes.

We place the rich yeast dough in a bowl for an hour and a half. Usually, during this time it rises about three times. How the just kneaded and already approached dough for Easter looks like is clearly visible in the photo below.

We crush it and once again set aside to rise.

We fill the greased forms to ⅓ of the height.

It is very convenient to use paper or silicone molds. Home Easters in them turn out to be even and beautiful, they are easily removed.

An hour later - Easter rose to the top, which means it's time to bake! Bake at 180°C, usually takes 20 minutes. In fact, the baking time depends on the size of the mold.

While they are baking, beat the whites from the pack, you can add a little citric acid. If you don’t have such a dry glaze, then just beat them with powdered sugar.

We decorate the cooled Easter with icing and caramel topping.

Bon appetit! Christ is risen!