Air cake. Airy Easter cake

Soon believers will celebrate Holy Pascha. There are quite a few traditional dishes that adorn Easter table. Basically it's baking. The following is a recipe for a cake made from Alexandrian test. This cookie looks like fluffy cupcake, and will not harden for a long time.

I was looking for a way to cook Vienna test, but found only Alexandrian dough. Perhaps they have the same cooking method. It turns out magnificent, tender Easter cakes, they are also called "Night Easter cakes". I have never eaten better than this! This is my grandmother's recipe, she has been using it for many years.

With one serving, the output is a lot of Easter cakes. Do not be afraid, divide this amount into 3, 4 parts and so on.

Ingredients:

1 l. baked milk;
1 kg. Sahara;
500 gr. drain. oils;
10 eggs;
3 yolks;
150 gr. fresh yeast or 1.5 sachets dry.

Cooking:

Beat the eggs lightly, cut the butter into pieces, mix all the products (lightly beaten eggs, yolks, sugar, butter, yeast) with warm milk and leave in a warm place for 8-12 hours (feel free to leave overnight). We make dough without flour.

Then pour in:

1 tsp salt;
200 gr. steamed raisins;
2-3 sachets vanilla sugar, 2 tbsp. cognac;
about 2.5 kg of flour.

Knead a soft, viscous dough, dipping your hands in sunflower oil.

Let rise for an hour and a half until it doubles in size.

Apply 1/3 of the molds, wait until it comes almost to the brim and bake at a temperature of 180 gr. until ready.

Checking wooden skewer. Grease the top of the cooled Easter cakes with icing, decorate.

Easter is the most important holiday of all Orthodox Christians.

The traditions of the Easter menu have survived to this day.

painted eggs, Curd Easter, Easter cakes are invariably present on the festive tables.

A delicious cake recipe in the general culinary sense is a round or oval-shaped bread.

Easter cake acquires a special, religious meaning.

Before the advent of Christianity in Russia, pastry baking was associated with various rituals: divination for the harvest, livestock offspring, pre-sowing work.

With the advent of Christianity, it became a kind of reminder of the meals of the apostles with their Teacher, when bread meant to be broken by Jesus Christ was laid out in the middle of an empty table.

By its form Easter cake similar to artos - bread brought to the temple and illuminated at the Easter service.

In the week following the main Orthodox holiday, artos is distributed to many parishioners.

Artos is always prepared from dough with yeast, but without the addition of muffin.

And paska is also made from yeast dough, but with large quantity non-lean ingredients - butter, eggs, because it is baked at the end of the longest Lent.

Artos and Easter cake are a kind of symbols of Great Lent and Easter.

The long fast is coming to an end and the time comes when you can break your fast.

Sweet rich Easter cake is associated among believers with a sweet heavenly life, eternal bliss.

As a rule, muffins are illuminated in the church and are one of the main dishes for Easter.

Many Christians do not skimp and use only the best and highest quality products in cooking.

The dough is kneaded enough to make more than one paska, because the tradition of visiting during the Easter week and treating loved ones has not been canceled.

Easter cakes, both Easter and prepared for other holidays, must be high.

They use special cylindrical shapes.

If you do not have such a vessel, you can use the usual high pan with a capacity of up to 1.5 liters.

No need to take larger pots, otherwise the dough at home in conventional oven maybe just don't bake.

The pastry dough needs to be kneaded very well.

You can even “beat” it a little by dumping it on a floured board.

The appearance of bubbles and the "beeping" of the dough is a good sign that it is ready.

The finished mass is laid out in a mold, oiled and laid out parchment paper or sprinkled with breadcrumbs.

It is not necessary to lay out the dough to the edges of the form, only to half of the bowl.

Then let him insist.

When it rises to 3/4 form, feel free to put in a heated oven.

Pasca is baked for 1.5-2 hours.

At this time, it is advisable not to look into the oven, not to make noise or knock.

Then the cake will rise well and bake.

The readiness of baking is checked with a thin wooden stick-splinter or a long knife.

The dough should not stick to these items.

Various kinds of additives (raisins, dried apricots, candied fruits) and decorations (sweet toppings, icing, fondant) are necessarily used in the manufacture of apiaries.

On the upper part they make various kinds of inscriptions of religious themes, but most often they “write” the letters ХВ, meaning the main call of the Easter service “Christ is Risen!”

Raisins, nuts, poppy seeds, colored millet sprinkles traditionally decorate Easter cakes.

Here are the main ingredients that are used:

flour;
eggs;
butter or margarine;
milk;
granulated sugar;
yeast;
vanilla sugar.

A festive table is not complete without fish dishes. You can traditionally fry it in portioned pieces in a pan, but it’s better to do it, because they will turn out much more useful.

And here is another recipe delicious meatballs, but already from minced turkey:. By the way, turkey meat also has many useful substances.

Before cooking various dishes we often think about how useful they will be for us. For example, if you have pressure problems, then you need to know that there are certain products that lower it. Full list located

Additional products that can be used when baking and decorating Easter cake:

raisin;
dried apricots;
candied fruit;
nuts;
sweet fudge;
colored sprinkle.

Recipe and steps for preparing a delicious Easter cake

There are a lot of recipes for making holiday muffins: Easter, almond, with chocolate cream, with pistachios and green icing.

Which one you like, decide for yourself.

Use the recipe for a very tasty cake, close to the classic.

After all, these are traditions that our grandparents keep.

Following old recipe with a photo, you can cook several delicious treats at once (the number of Easter cakes will depend on the forms you will use).

To prepare the glaze for Easter cake according to the recipe, we need the protein from two eggs and 100 g of sugar.

You can use a bread maker instead of the oven for Easter cake, the recipe will not spoil it.

Let's tune in, think about something good and good, and start creating the main Easter treat.

Pour milk into suitable dishes and put on fire. Warm up lightly. Put all the yeast into warm milk and mix well.
Add a small portion of flour, mix everything thoroughly.
Cover the container with the dough with a clean towel and put it in a warm place. You can put it near the battery and in a basin with warm water.
After half an hour, check the dough. If the volume of the mixture has increased by about 2 times, then continue the dough preparation process. If the dough has not risen, wait a little more.
Now start separating the whites from the yolks. It can be done using special device which you can buy at the hardware store. Experienced housewives easily cope with this task with a knife and a glass.
Mash the yolks with granulated sugar, and beat the whites into a strong foam, adding a pinch of salt in the process of beating. Protein foam can be obtained by working manually with a whisk or whisk, or you can turn to home helpers - a mixer or blender.
Place the yolks beaten with sugar in the dough. Add a little melted butter, prudently taken out of the refrigerator in advance. Now place the beaten egg whites in the bowl with the batter. Mix everything well.
Add the rest of the flour. Determine how much flour to take when kneading. Ready dough according to the recipe for the future Easter cake for Easter, it should not be too dense and stick to your hands.
Leave it alone for about 1 hour.
At this time, rinse the raisins under running water and soak in warm water. After 10-15 minutes, drain the water and dry well using a sieve or paper towel.
Put the prepared raisins into the dough, mix well again. Let stand a little more.
Wait until it rises high again.
Pour the mixture into an oiled mold. You can use oiled paper or parchment. Do not spread the dough to the very edge of the form. Fill only half or a third of it.
cover cling film or a towel and wait until it rises already in shape.
Now is the time to place the form with the dough in the oven, preheated to 100 degrees. Bake for 10 minutes and add heat - 180 ° and bake until ready.
Check the quality of baking with a long barbecue stick. If there are no traces of dough left on it, the cake is ready!

Now make the "decorating elements".

Top with icing as usual.

Take whites whipped with a pinch of salt, add sugar and beat well again.

Grease the finished hot cake with icing and decorate as you wish.

I suggest not just watching the next video, but immediately following the prompts to cook Easter cake.

Let you get airy, fragrant, festive and very successful pastries.

yeast should be taken only fresh, not expired (otherwise the dough may simply not rise);
only add yeast to warmed milk;
dry the raisins well before placing them in the dough or roll them in flour (then it will not accumulate in one place, but will be evenly distributed in the finished muffin);
when baking pasta, try not to make any sudden movements near the oven, do not talk loudly and, especially, do not swear;
icing on ready product apply before it cools down.

Try baking your own pastries.

Treat yourself and your loved ones!

And for dessert, I offer another video in which they do not just cook Easter cakes, but show a detailed master class.

Very helpful story!

Airy Easter cake with sugar icing - great addition to festive table. Easter cakes baked according to this recipe are lush, very tender and just melt in your mouth. They are moderately sweet and do not crumble at all. Topped with a special sugar glaze and sprinkled with multi-colored candied fruits - as if covered with confetti. This is not only beautiful, but also unusually tasty.

Ingredients:

For steam:

wheat flour - 1 tablespoon;
milk - 125 milliliters;
granulated sugar - 1 tablespoon;
yeast (pressed fresh) - 15 grams.

For test:

chicken eggs - 0.5 pieces (whipped);
egg yolks - 3 pieces;
salt - to taste;
butter - 70 grams;
flour - 250 grams;
granulated sugar - 70 grams;
vanilla sugar - 8 grams;
light raisins - 80 grams;
citrus zest - 0.25 lemon;
vegetable oil - for kneading.

For glaze:

powdered sugar - 100 grams;
water - 2 tablespoons (for powder) + 2 tablespoons (for gelatin);
gelatin - 2 tablespoons;
candied fruits - for decoration.

Airy Easter cake with sugar icing. Step by step recipe

Bring the milk to a boil, then lower the temperature and simmer for a few minutes.
Advice. The pot in which you are going to boil milk must first be rinsed with cold water.
We leave the milk to cool, remove the foam and measure out half a glass.
Preparing dough for the test. Pour crushed pressed live yeast and granulated sugar into a bowl, mix and leave for a minute.
Pour a little warm milk to the yeast, add a little flour. Mix everything, cover with a towel and leave to rise for an hour.
The dough should rise to a frothy head.
Raisins are steamed with boiling water and left for half an hour.
Advice. I recommend: before steaming raisins hot water, soak it in cold water first - as dried fruits can be treated with chemical preservatives that help dry fruits and berries last longer. These preservatives dissolve well in cold water, so the raisins must first be soaked in it. And then you can steam it with boiling water and dry it with a towel.
Melt the butter and leave to cool slightly. We can melt it in the microwave.
Beat one egg separately. Pour half of this egg mass into the yolks, add granulated sugar, vanilla sugar or vanilla essence, salt and zest from a quarter of a lemon. Whisk all the ingredients with a whisk until a homogeneous mass is formed.
We use the other half of the egg to grease the Easter cakes: before planting in the oven.
When the dough for the air cake for Easter rises well and rises, add the sugar-egg mixture to it and stir everything well.
Sift the flour into a deep bowl: you can sift it several times - this will help it to be enriched with oxygen, which will subsequently make Easter cakes more airy.
Make a well in the middle of the mound of flour and pour in the egg mixture. We mix everything, and gradually add the melted chilled butter.
We knead the ingredients for the Easter cake, first with a spoon, then proceed to kneading with our hands.
Knead the dough for about 20 minutes, scraping it from the walls from time to time. Dip your hands in odorless vegetable oil - this will help to knead it better.
The finished dough will be homogeneous and smooth.
Add half a tablespoon of flour to the raisins, mix and sift to remove the excess.
Gradually add raisins to the dough and knead.
Advice. You can also put in Easter cake dried berries cherries, cranberries, apricots and candied citrus or pineapple. Whatever you like.
Round the dough and transfer to a greased bowl, cover and leave in a warm place for an hour and a half.
Preparing molds for baking airy Easter cakes. They need to be greased with butter (you can use margarine), and sprinkled with flour, semolina or small crumbs of crackers.
The form can be used both metal and paper.
Knead the risen dough again, divide into portions, slightly round and send to the molds.
Let the dough rise again. Then brush with egg.
And bake for 40-45 minutes in the oven at a temperature of 170 degrees Celsius.
We check the readiness of Easter cakes with a wooden splinter. If the stick remains dry when pierced, the cake is ready.
Let's start preparing a special glaze for Easter cakes. Pour cold gelatin boiled water and let it swell.
Pour the powdered sugar with a few tablespoons of water, and mix until smooth. Put on the stove and bring to a boil.
Taking it off the stove sugar mixture, let it cool a little and pour in the gelatin: it should completely dissolve.
Owl. Immediately, in a very hot syrup, it is undesirable to send gelatin, as it may lose its qualities. But it also makes no sense in the cold: because the gelatin will not dissolve. Therefore, you need to choose the optimal temperature.
Beat with a mixer until white thick glaze. It seizes very quickly, so you need to immediately cover the cakes with it.
Sprinkle the top with finely chopped candied fruit.

air, fragrant Easter cakes with sugar icing - exactly what should be on the table for Easter in every home. On our site "I love to cook" you will find other recipes for the Easter menu.

First of all, let's prepare the brew. To do this, dissolve the yeast in a glass of warm milk, add three tablespoons of sugar and flour to the consistency of thick sour cream. Remember to check if the yeast is fresh in advance so that you don’t get upset because of unsuccessful baking later. We put the dough in a warm place without drafts, it should increase in volume three times. At this time, boil one potato, drain the water in which the potatoes were boiled, and make mashed potatoes.

Separate the egg yolks from the whites, beat the yolks with sugar into a fluffy homogeneous mass.

Soften the butter and beat the cream until light foam.

Wash raisins, dry and roll in flour. So it will mix well and evenly into the dough.

When the dough suits well, we will begin to perform the sacrament - knead the dough for Easter cakes. In the dough, add the rest of the warm milk, beaten yolks with sugar, vanilla sugar and gradually add the sifted flour. When you begin to knead the dough with your hands, then add mashed potatoes to it. Gently, slowly knead the dough, then add whipped cream and softened butter. This should be done slowly, because the dough for Easter cakes turns out to be softer and more airy when it is kneaded for a long time. My grandmother said that this dough should be kneaded for an hour, no less. At the very end, mix raisins and candied fruit into the dough.

When the dough is well kneaded, cover it with a towel and leave it in a warm, draft-free room to rise. It happens that in April the apartment is quite cool and the dough does not fit well. So, last year I faced such a problem and at first I was in a panic. But I quickly found a way out of this situation. I turned on the oven at 50 degrees without airflow and put my dough for Easter cakes in there. And the dough came to life and began to rise well. Just at this time, my friend called and began to complain to me about the same problem. Thanks to my advice, she also solved this problem.

When the dough is suitable, then it is necessary to decompose it into molds lined with baking paper, greased with oil. Forms must be filled in the third part, since the dough fits well. We leave the dough in the forms to come up and after that we put it in an oven preheated to 200 degrees. Bake Easter cakes for thirty to forty minutes, depending on the size of the Easter cakes. When the cakes are ready, you need to take them out of the molds, put them on a towel and let them cool completely.

Each of them has its own sacred meaning and personifies certain well-known Easter events. We will not dwell on this, since many articles have already been written on this topic. And in my articles, I have also already told 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, eat themselves and treat their close relatives and friends. They flaunt in the center of the table, decorated with beautiful multi-colored powder, colored ribbons, pleasing to the eye and carry a certain cult meaning.

This cult bread, like its ecclesiastical analogue artos, is always baked from yeast dough. Such a dough is alive, it breathes, and if you leave the leaven from it, then you can bake a lot of bread, that is, in fact, you can bake them endlessly. That is, Easter cake 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 already reached our days, and will live for a long time to come. And we will help him in 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 on my own in order to touch the sacrament, to be part of the miracle. After all, is it not a miracle when, thanks to your hands, a beautiful, tender, airy bread appears, decorated with icing 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 dishes of the right 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 gr
sugar - 175 gr
lard -1 tbsp. a spoon
dry yeast - 0.5 tsp
raisins - 150 gr
turmeric - 1 teaspoon
nutmeg- 0.5 tsp
zest of half a lemon
salt -0.5 tsp

Cooking:

1. First we need to separate the whites from the yolks. We will need the yolks to prepare the dough, and we will prepare the icing from the proteins and decorate the top of the finished cakes with it.

2. Add all the sugar to the yolks, prepare a wooden spatula or spoon, and mix the eggs with sugar until smooth.

3. Melt the butter in a water bath and gradually add to the egg-sugar mixture, while stirring continuously. You should get a homogeneous plastic mass.

4. In a frying pan or in a saucepan, melt a piece of lard. We will need lard - 1 tbsp. a spoon. My grandmother used to always add it to butter dough And the cake was amazingly delicious.

Allow it to cool slightly and add to the mass, mix.

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 buying yeast, be sure to check its expiration date. The dough will rise well, and the pastries will be light and airy only if they are fresh.

6. Gradually adding the yeast mass to the main one, constantly mix the contents with a wooden spoon until the mass becomes homogeneous. This is the brew we made.

7. Cover it with cling film and put in a warm place for 1 hour, so that it comes up.

We will need:

flour - 5.5 cups
milk - 1-1.5 cups
egg yolks - 10 pcs
butter 8 / 2.5% - 250 -300 gr
live yeast - 50-60 gr
sugar - 1 cup
vanilla sugar - 1 sachet
cognac - 2 tbsp. spoons
seedless raisins - 0.5 cup
candied fruits - 2 - 3 tbsp. spoons
lemon peel
or cardamom, or nutmeg - 1 teaspoon
salt - 0.5 tsp

Cooking:

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 dilute the yeast in it. Add half a glass of flour to the mixture, mix and put 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 put 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 infused 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 starts to move away from your hands. Hands can be moistened with oil, so it will be easier to knead.

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 approach again.

9. In the meantime, 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 it at all.

10. Sprinkle raisins and candied fruits with flour and mix them with it.

11. Pinch the risen dough, knead it with your hands, add raisins with candied fruit. Cover with a paper towel and let stand for a while so that the dough rises again.

12. Prepare forms. Brush 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. Heat the oven to 180 degrees and put the forms with the dough into it. By then the dough should have doubled in size. Bake until done, about 45-50 minutes. Baking time depends on the size of the mold and the features of the oven. If the oven bakes in such a way that it burns up, then after 20-25 minutes the molds can be covered with baking paper soaked in water.

15. Get ready Easter cakes, let cool, pull out of the mold and decorate with icing and decorations.

This recipe is also very tasty. Of course, it is not fast, but Easter cakes are a serious matter! They demand the same attitude and approach! Yes, and time - it basically takes the rise and insistence of the dough. And at this time you can do any other things.

Recipe "Monastic"

According to this recipe, it is not difficult to cook Easter cake, it does not take too long, and it always turns out to be very worthy.

We will need:

flour - 1 kg
warm water - 1.5 cups
warm milk - 2 - 3 tbsp. spoons
live yeast - 50 gr
egg - 2 pcs
butter -125 gr
sugar - 100 gr
candied fruits - 100 gr
cinnamon - 0.5 tsp
cardamom -0.5 tsp
salt - a pinch

Cooking:

1. Dissolve yeast in water and milk. Let stand 10 minutes for them to disperse.

2. Mix eggs with sugar, pour melted butter in a thin stream. Pour in the salt. Mix.

3. Add the yeast mixture to the egg mixture, mix. Sift the flour twice through a sieve. And gradually add to the resulting mixture.

4. Add spices and finely chopped candied fruits. Knead the dough.

You should get a fairly thick dough. It is better to knead it at night so that it is infused. Cover it with a napkin and leave to infuse and rise.

5. In the morning, put the risen dough on the work surface and knead it well for at least 15 minutes.

6. Divide into two equal parts, and put in two pre-prepared forms, which must be greased with oil and lightly sprinkled with flour.

Let stand for the dough to rise.

7. When the dough rises well, and bubbles appear on its surface, brush the top with an egg mixed with a small amount milk.

8. Put in an oven preheated to 180 degrees and bake for about 40 minutes.

This cake is not covered with icing, and due to the fact that the top is smeared, it will be ruddy and beautiful. But if you wish, you can of course also cover it with glaze.

And in the context, it turns out so beautiful.

How to cook Easter cake in a slow cooker with protein glaze

Easter cakes are prepared not only in the oven, but also in a slow cooker. And they turn out in it no worse. Therefore, if you want, you can cook our Easter pastries in it. Cooking in a slow cooker is easy and simple, even a novice hostess can handle these.

I encourage you to watch this video recipe. So everything can be seen clearly.

You can also see how to make the frosting in the recipe.

In this recipe, you can see not only how to bake Easter cake, cook protein glaze and also see how you can decorate it beautifully. Agree that such Easter baking will decorate any festive table.

Chocolate cake in a bread machine

We will need:

flour - 3 + 1 cup
milk - 1 cup
dry yeast - 2.5 tsp
egg - 2 pcs
sugar - 2/3 cup
cocoa powder - 1 teaspoon
chocolate - 60 gr
walnuts - a handful
butter - 100 gr (melted)
cinnamon - 0.25 tsp
salt - a pinch

Cooking:

As I said above, our task is to add all the ingredients in a certain sequence. So please be careful with this.

1. The first thing we put into the bowl of the bread machine is dry yeast. At this stage, we put them so far only two teaspoons.

2. Three cups of sifted flour follow. It should be sifted twice for better oxygenation. We still have one more glass, we do not touch it yet. We'll need it a little later.

3. Pour three tablespoons of sugar.

4. Mix cinnamon with cocoa and add next.

5. Then add the eggs, after which softened butter.

6. Next, pour in a glass of milk at room temperature.

This is the first stage of preparation.

7. Put the bowl in the bread machine. And set the parameters of the program. The total amount of ingredients we have is about 750 gr, set the value to 750, then set the crust color to medium. I will have 1 program running. All values are visible on the board.

In this mode, the dough will be kneaded and the dough will fit, and in the future we will add the remaining ingredients.

Second phase.

8. When the dough is infused after the first kneading, before the second kneading, add another half a teaspoon of yeast, 1 cup of flour, the remaining sugar, nuts and chocolate broken into pieces.

9. Leave the dough to knead again. After that, it will be baked, and we will wait until our cake is baked and ready.

10. Get it out of the bowl, it's easy to get it. Let it cool and decorate with frosting and sprinkles.

As you can see, preparing such an Easter treat is quick, simple and easy. The bread machine will do everything itself, and you will only have to enjoy its taste and aroma.

Italian Easter recipe

This delicious recipe I somehow found it in one of the women's magazines. He interested me in that it contains White chocolate and cottage cheese. And if I cooked Easter cakes with chocolate, then I never added cottage cheese to pastry. And so I wanted to try it out. And what can I say - the tests were quite successful. The dough turned out tender, fragrant and incredibly tasty.

Of course, the alcohol present in the composition adds aroma. AT original recipe it was written that it should be rum. But since no one drinks rum in our family, I didn’t buy it specifically for making dough. But we have cognac, I like to add it to different pastries, even in, even in, and there is even a recipe where I add it to. Therefore, in this recipe I add cognac.

But in the recipe I will write how I took it in the original. Therefore the choice alcoholic drink will be presented to you.

We will need:

flour - 1.5 cups
dry yeast - 1 sachet
warm water - 4 tbsp. spoons
sugar - 1 tbsp. a spoon
powdered sugar - 2 teaspoons
cottage cheese - 2 tbsp. spoons
egg - 2 pcs
yolks - 4 pcs
butter 82.5% - 150 gr
lemon zest - 1 - 2 tbsp. spoons
rum - 0.5 tbsp. spoons (or cognac)
white chocolate - 150 gr
salt - 0.5 tsp

Cooking:

1. Prepare the dough, as always, from sifted flour. Therefore, we immediately sift it all twice, in order to subsequently pour as much as required.

2. Mix yeast with 1 teaspoon of sugar, 2 tbsp. spoons of flour and 4 tbsp. spoons warm water. Cover with a towel and leave for 10 minutes in a warm place.

3. Mix the remaining flour with sugar, salt and eggs, add also four more yolks and mix until a homogeneous mass is obtained.

4. Add diluted yeast and knead the dough for 5 minutes. During kneading, gradually add cottage cheese, rum and zest, rubbed through a sieve.

When you rub the zest, do not forget that only the yellow part of the crust is suitable. The white part is bitter, and will give bitterness to all pastries.

5. Cut the butter into small pieces in advance and let it melt slightly. Put them on top of the mixed mass, do not mix until it is necessary.

6. Cover the dough with a napkin and leave for an hour in a warm place. During that time, it should rise.

7. Then mix the dough with butter, kneading it thoroughly until a homogeneous plastic mass is formed.

8. Chop the chocolate, breaking it into small pieces. Do not grind too much, it's nice if a large piece comes across in baking. And mix it into the mix.

9. Lubricate the mold generously butter and dust lightly with flour. Then shake off the rest of the flour.

10. Roll the dough into a ball and put it into shape. Cover with a towel and let stand 1 hour. During this time, it will have to double in volume.

11. Heat the oven to 180 degrees and put the dough into it in the form. Bake until cooked, depending on the size of the mold and the characteristics of the oven. Approximately 45 minutes.

Readiness can be determined by piercing the cake with a skewer, and if there is no left on it liquid dough, which means it is completely ready.

If the dough remains on the skewer, and the top is already starting to burn, then simply cover the form with baking paper soaked in water, this will prevent burning.

12. Sprinkle the finished treat powdered sugar or decorate to your liking.

Serve and eat with pleasure.

"Siberian" according to an old Russian recipe

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, only because of this it can be considered old.

The recipe is delicious, reminiscent of grandmother's pastries from childhood. And since many people always remember the 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 gr
raisins - 150 gr
salt - 0.5 tsp

Cooking:

1. Warm the milk to a warm state and dilute the yeast in it until only 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 egg whites into foam.

4. Melt the butter.

5. Add the yolks with sugar, salt, butter and whites at the end to the kneaded dough. Each time mixing the mass and mixing in the newly laid ingredient.

6. Thoroughly knead the dough, sprinkle with flour on top, cover the dishes with it with a napkin or towel and leave overnight in a warm place.

Try to leave the dough in a large bowl so that it does not run away overnight.

7. In the morning, add the remaining flour, vanilla sugar and knead the dough well until it becomes easy to move away from the walls of the dish. It should not be too thick by itself.

8. Cover the dish again with a towel 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. Rinse and dry the raisins. Then lightly sprinkle it with flour and mix. When the dough rises, pour raisins into it and mix again so that it is evenly distributed.

10. Prepare baking dishes. Lubricate them with butter and sprinkle with flour, just grease the paper forms with oil, you can not grease the forms with a non-stick coating and do not sprinkle with flour. Although personally I oil any form.

11. Arrange the dough into molds, filling them in 1/3 part, or no more than half.

To obtain a loose, more porous cake, the dough is laid on 1/3 of the form, denser - on half.

12. Put 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.

13. Lubricate the top with a beaten egg or just sweet water. Put to bake in an oven preheated to 170 degrees. They will bake for about an hour. The time depends on the size of the mold and the characteristics of the oven.

If, during this time, the top begins to brown excessively, cover it with baking paper soaked in water.

14. Ready baked goods cool, grease the top with icing and sprinkle with powder, or decorate as your fantasy tells.

Serve to the table, treat guests and eat yourself with great pleasure!

Here is a selection of recipes we have with you today. In fact, there are just a lot of baking recipes. Each hostess who deals with it has her own little secrets and tricks, thanks to which their dough will differ from the other, both in texture and in taste.

And this is good! That is why cooking is good, as such, that you can eat the same dish, but cooked in different ways, having the same name, but different in taste. This allows us to diversify our menu and eat simply delicious food every day.

And at the end of today's article, I would like to write a few recipes for making icing for Easter cakes. After all, all today's recipes provide for its use. Therefore, it would be wrong not to write how to cook it.

Glaze that doesn't crumble or stick

In the last 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 and does not stick, so recently it has been gaining more and more popularity. Its advantage also lies in the fact that it is not at all difficult to cook it and it can be done quite quickly.

In order not to repeat myself in the description, in today's recipe I want to offer you to watch a video in which everything is described and shown in detail. And to prepare such a glaze is not difficult.

The icing according to this recipe is obtained directly - still snow-white and glossy, and looks very nice on Easter cakes. And if they are also covered with a beautiful multi-colored topping, then the pastries will be just a feast for the eyes!

And now it is not difficult to find such a topping in the store. It is sold in any supermarket, where before the holidays there is always a huge selection of various paper forms for baking, decorations and paint for eggs.

So get everything in advance, since there is still a significant amount of time before Easter.

Icing from proteins and sugar syrup

(I already mentioned it in the previous recipe), there is great recipe protein glaze and I recommend to familiarize yourself with it. The recipe is just wonderful.

We will need:

egg white - 1 pc.
sugar - 0.5 cups
water - 0.5 cups
lemon juice- 1.2 teaspoons

Cooking:

1. Pour sugar into a small saucepan, pour hot water over it, 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 up a teaspoon of boiling syrup and lower the spoon into cold water. If a soft ball can be rolled from the cooled syrup, it is ready.

2. Beat the protein into foam until it increases in volume by 3-4 times. Beat better 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 a homogeneous mass is obtained.

4. Before applying the icing on pastries, warm it in a water bath to 60 degrees.

If you are preparing such a glaze for any other baking, then it can be colored by adding cocoa, chocolate or cranberry juice.

I think with today's recipes, bake delicious cake won't be too hard for you. After all, I tried to describe everything in the most detailed way, with all the nuances and little secrets and tricks.

I want to note that all recipes have been tried and tested, so cook boldly, they will not let you down. I also want to say that you can bake any sweet pastries from such a dough, as well as use icing for these purposes. The test options offered today are all the usual butter yeast dough, from which you can bake any sweet buns, rolls with dried fruits and nuts, sweet pies with fillings, delicious picks with jam, and basically anything.

So if you are baking, then you will not have recipes stale. And you can try them all in turn, baking one or another variety of delicious treats.

And I would like to end here. And in conclusion, I want to ask you to share the article with your friends in in 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 Light Christ Sunday, Happy Easter! May everything always be just perfect for you!