Easter is a great holiday in many countries. All adults and children know about it. The main attribute of the festive table is rich and beautiful Easter cake, as well as colored testicles. It has long been a tradition to bake such a cake on your own, at home.
Many hostesses can boast of their Easter cake recipes, but it also happens that they are looking for something new and interesting on the net. There are many on the Internet good recipes Easter cakes for every taste. The Povareshka website offers to cook Easter cakes for a bright holiday according to our proven recipes. Your choice 5 the best options cooking Easter cake in the oven.
From the easiest to beginners with step by step photos to complex and interesting recipes. And for those who value their time - a quick cake without kneading dough: convenient and tasty.
Easter cake from yeast dough in milk with dried apricots
Traditional Easter cakes are usually made with raisins. But in this recipe, we suggest replacing it with candied apricots. These fruits are now easy to find from oriental traders who are present at any major bazaar. By the way, after juicy dried apricots, try Easter cakes with other sweets. Perhaps you will like this holiday pastry more than the classic one.
Ingredients:
- 10 g granulated yeast;
- 100 g of sugar;
- 3-4 g of salt;
- 400 g wheat flour;
- egg;
- 150 g of water;
- 200 g candied apricots;
- vanilla to taste;
- 15 g refined oil.
How to cook Easter cake with dried apricots - step by step recipe with photo:
Pour granulated yeast, a pinch of salt and sugar (30 g) into a deep bowl. Then add filtered water. It is important to warm it up to 38 degrees. Mix the dough until smooth, using a regular fork.
Cover the mixture with foil and leave it warm for half an hour. After the specified time, we drive fresh egg and pour a spoonful of vegetable oil.
Kneading the future dough, add the remaining sugar (70 g) with vanilla and sift the flour.
Continuing to mix, enter small cubes candied apricots. At the same time, if necessary, add flour.
Having done elastic dough, form a ball out of it.
At the next stage, we heat the oven by setting 140 degrees. Pour a teaspoon of refined oil into clean forms. We put in each piece of prepared dough. Moreover, it should fill the cylindrical shape to half.
We immediately rearrange the Easter cakes with dried apricots on the wire rack in the oven. Leave for twenty minutes and increase the temperature in the oven to 180 degrees.
We continue baking for a quarter of an hour. During baking in the oven, the Easter cakes will rise and be covered on top with a delicious, beautiful golden crust and grow significantly in size.
After partial cooling, we take out the pastries from the molds and grease the top with jam. We decorate with a special powder and put on the festive table. Bon appetit!
Alexandrian dough for Easter cake
Today we will cook Easter cake from the most delicious and fragrant Alexandrian dough. What is special about this Easter cake recipe? First of all, pretty in a simple way cooking in two steps. The dough should stand for about 8-12 hours, that is, it is convenient to prepare the dough mixture in the evening and bake in the morning fragrant Easter cakes.
In addition, the Easter cake made from Alexandrian dough incorporates a standard set of products, the only baked goods are baked with baked milk, which gives an additional flavor Easter baking and with the addition of cognac. What is alcohol for, you ask: the use of alcohol in the recipe makes the finished light baking, airy, porous and lush.
Also in the evening, you can pre-steam the raisins in boiling water for a few minutes and dry well.
Products:
- For yeast dough: baked milk- 330 ml;
- butter - 165 g;
- granulated sugar - 350 g;
- fresh (live yeast) - 50 g;
- 4 eggs.
- To prepare the dough: cognac - 30-35 ml. or a couple of tablespoons;
- vanilla sugar- 15 g;
- salt - 1 teaspoon;
- white wheat flour - about 1-1.2 kg;
- candied fruits and raisins - about 300 g.
Step-by-step recipe with a photo of the Alexandrian dough cake:
Fragrant alexandrian dough cooked on dough, for this we add granulated sugar to warm milk and fresh yeast stir until yeast dissolves. You should get a homogeneous gruel. Whisk vigorously in a separate bowl. raw eggs and pour the resulting egg mass into the milk.
Then add the last ingredient to the mixture - softened butter (take it out of the refrigerator first). Stir the dough again with a whisk until smooth. You can use a mixer to make the task easier. This is how the mixture of pieces of butter turns out.
The dough for the Alexandrian dough is ready. Tighten the container with foil or cover with a cotton towel. Now leave yeast dough in a warm place for 8-12 hours. You can do this at night.
Next, add vanilla sugar, cognac. Stir again and begin to sift the flour in parts. It is good to beat the dough until smooth. At the end, when the dough for Easter cakes is already very thick, add candied fruits and raisins powdered with flour.
Add the remaining flour again and continue to knead the dough on the table with your hands. First with flour for a couple of minutes, then remove the rest of the flour from the table. Grease your hands and work surface with vegetable oil and continue to knead the dough. We cover the finished Alexandrian dough with a clean cotton towel and leave it warm for 1.5 hours.
After the specified time, we distribute the dough into molds. If you have a kitchen scale at home, then it is better to distribute it evenly, if you have all the same shapes. At the same time, we fill each Easter baking dish with dough by one third.
On a note! What is the best Easter cake pan to use? Paper molds are very easy to use, they do not need to be lubricated and they are already processed. You can also bake cookies in silicone molds or iron. But, it should be borne in mind that the latter must be lubricated with vegetable oil so that the baked goods in the oven do not burn.
Next, cover the Easter cakes in molds with a towel or film and let them stand for 40-60 minutes. During this time, the dough will rise to the edge of the baking dish. Then place in a warm oven and increase the baking temperature to 180 degrees.
After 25 minutes, reduce to 170 degrees and bake Easter cakes until cooked. Readiness of baking can be checked with a dry wooden stick or match.
The perfect choice for a modern kitchen!!
Proven over the years and loved by millions of housewives, the modern version of the vegetable cutter model: now it has maximum possibilities thanks to advanced innovations and high-tech materials. Borscht, stew, hodgepodges, salads - all this you can cut instantly!.
The total baking time for the Easter cake from Alexandria dough is from 35 to 60 minutes, depending on the oven. When ready, take the cakes out of the oven and cool directly in the molds. We decorate the cooled pastries at our discretion.
A simple recipe for a quick Easter cake from curd dough without yeast
Easter cake without yeast is easy and quick to prepare. The dough does not require kneading, which is very convenient. This Easter cake recipe without kneading is simply necessary for those who do not like to work with yeast dough and will be especially useful for those housewives who do not have time to cook pastries. Such a cake is also baked quickly, but it turns out as tasty and tender as yeast.
Raisins should first be soaked in boiling water for one and a half to two hours and dried.
Products:
- 300 g - sifted wheat flour;
- 130 ml - milk;
- 100 g - sugar;
- two tablespoons - potato starch;
- 1.5 table. spoons - baking powder;
- 2 eggs;
- a pinch of salt;
- 100 g of raisins and candied fruits;
- 60 ml - vegetable oil:
- 180 g - not sour curd;
- a sachet of vanillin;
- optionally - the zest of one lemon, a little cinnamon, cardamom and turmeric.
Cooking:
Mix all dry ingredients in a suitable container: baking powder, starch, a pinch of salt and vanilla. Break the eggs in a separate bowl and mix them with sugar. Beat with a whisk or mixer.
Combine with the dry mixture prepared earlier and stir until smooth. Add milk, curd and vegetable oil. Mix all products well.
On a note! Vegetable oil is added to the dough so that the cake does not get stale, and the presence of cottage cheese will make the pastry more tender.
Next, mix the sifted flour with spices (cardamom, turmeric and cinnamon). And add to the bowl with the dough in portions, continuing to stir. When the dough thickens, add the lemon zest, candied fruits and raisins. And stir again. The dough for a quick cake should be thick.
Prepare baking molds. You can lay parchment paper in molds or grease the walls with vegetable oil.
Fill each prepared mold 2⁄3 full to leave room for "rise" since baking powder is present.
Put the Easter cakes in a preheated oven to 170-180 degrees. Bake 40-50 minutes. When ready, remove from the oven and let cool in the mold.
Custard cake for Easter with raisins in the oven
Products:
- wheat flour - 400 g;
- milk - 80 ml. for the dough and 4 tbsp. for breeding yeast;
- dry yeast - 40 g;
- 4 eggs
- granulated sugar - 100 g;
- butter, slightly melted - 50 g;
- a handful of raisins, some crushed walnuts;
- spices - vanilla, cardamom;
- a tablespoon of cognac.
Step-by-step instructions for making Easter cake from choux pastry in the oven:
Preparing this pastry is quite simple. Boil the milk and remove it from the stove. Add a little sifted flour and stir thoroughly until all lumps disappear. After that, cool the resulting mixture. Next, dilute the yeast in a small amount of warm milk and set it aside for now.
Meanwhile, separate the yolks from the whites of the eggs. Add butter and sugar to egg yolks. Mix everything thoroughly until smooth. Add a little salt to the proteins, literally a pinch and beat with a whisk or mixer.
Add the previously prepared yeast to the flour and milk mixture. Mix and leave the dough to brew for 20-30 minutes.
After the specified time, mix into the prepared dough with a mass of yolks, mix. Then add beaten egg whites to the batter. And mix thoroughly until smooth. Leave in a warm place for about one hour.
Divide the dough into several pieces and put into molds. Leave for an hour in a warm place. When the dough has increased in size, put in the oven, preheated to 180 gr. for 40-45 minutes.
Remove the finished Easter cakes from the oven and cool for 10-15 minutes. Pull out of the form. And decorate with icing and Easter sprinkles at your discretion.
Classic Easter cake from yeast dough on sour cream
To prepare such a festive miracle, you need the following ingredients:
- 1 cup warm fat milk per 200 ml;
- pack butter weighing 200 g;
- 100 g of good fat sour cream;
- 5 chicken eggs, where 1 - 2 proteins can be taken for greasing Easter cake;
- 2 - 2.5 faceted glasses of sugar, the amount can be adjusted to taste;
- a couple of pinches of salt;
- 1 sachet of vanillin or a small spoon vanilla sugar;
- 60 g pressed yeast or 20 g dry;
- 100 g of any dried fruit of your choice;
- 600 - 700 g of wheat flour.
How to bake a classic yeast cake in the oven:
For best results, all ingredients for cooking should be at the same temperature, not from the refrigerator. It is better to put everything on the table in a couple of hours.
In a deep container, combine yeast, a quarter of all sugar, warm milk and 10 - 12 large tablespoons of wheat flour. The dough for sourdough should be similar in consistency to dough for pancakes. So leave for a while warm, covered with a towel, until the dough grows 2 times.
Eggs at this time should be beaten with the rest of the sugar in the foam. Vanillin and salt can be added to them.
Combine beaten eggs, melted and cooled butter with sour cream with the finished dough. Stir. Add most of the flour, leaving about 3 to 4 tablespoons. The flour should definitely be sifted so that airy pastries come out.
Knead the dough, which will gather well into a lump, but will still be a little sticky. Leave warm to approach for an hour and a half.
Dried fruits, such as raisins or dried apricots, it is better to pour boiling water for 10-15 minutes. So they are washed and softened. After drain and dry. Add a couple of teaspoons of flour from the rest and mix.
Put the dough on the table, lower it and stir in the dried fruits, adding the remaining flour if necessary. Ready dough on Easter cake should remain soft, but should no longer stick to hands and the table. Let it rise again for 40 minutes.
Pour the dough into a baking dish or divide into small molds, filling halfway. Leave to stand until the oven heats up to 200 degrees. Bake for 30 minutes to an hour, depending on size.
Release the finished cake from the molds and leave to cool on the table. Decorate as desired. So it turns out delicious classic cake with dried fruits. It is very high-calorie and fatty, the taste only benefits from this.
Video: How to make icing for Easter cake so that it does not crumble, stick and crumble
What is the main thing in kulich? To make it soft, tender and tasty... And how can this be achieved? Due to the airiness of the test! 😀 This is what we will work with you today!
The basis for the test is following products- flour, yeast, milk, butter, eggs. I used dry yeast mixed with flour. But you can take the living, only slightly adjusting the sequence of actions. I will talk about this in detail in the corresponding step. You can take any milk - both homemade and store-bought. I have the second option. It turns out conveniently with eggs, since there is nothing superfluous left - 6 yolks and 4 whites go into the dough, and the remaining pair of proteins for icing - the recipe of which I shared with you yesterday.
So how do you cook delicious cake at home so that it would be airy? Firstly, for this case, unlike the recipe for cooked Easter cakes, the milk must be warmed up. Optimum temperature for yeast - 35-40 degrees. Next, start the dough and put in heat.
Then separate the whites and yolks, beat them separately. Enter the yolks into the dough along with the butter, and add the whipped proteins after, very carefully. And only after that add the remaining flour. The dough will not be cool! 😀 This is one of the secrets. But we will carefully knead it to an elastic state. And only after it rises significantly, we introduce dried fruits.
I suggest you delicious recipe Easter cake with raisins and dried apricots, but you can take only one thing or use prunes, dates, figs. Regardless of your choice, dried fruits need to be taken care of in advance. Soak them either just in hot water, either in . Time - the more the better. This is especially true for cognac - dried fruits are nourished and become very fragrant!
You can bake Easter cake for Easter in the oven or do it in a slow cooker or bread machine. Of these assistants, I only have an oven, so I didn’t have to choose.
What is the oven? In anything! Take advantage of the opportunities you currently have. I baked a large cake in a Teflon mold, and small ones in silicone. But you can also use glass molds made of carbon steel. Or buy paper molds, which are now sold almost everywhere, in the same departments as egg dyes, sugar sprinkles, and so on.
If this option does not suit you either, use either pots / ladles, or regular banks from canned food. What to consider in this case? With pots and ladles - they should fit into the oven without any problems, and their handles should also be made of heat-resistant material. With banks, there is another point - usually ready-made Easter cakes are difficult to remove from such dishes. Especially if the sides of the cans are corrugated. To avoid these problems, use foil or parchment paper. You can lay out the whole form with them, but this is not very convenient, you get a lot of creases. Therefore, you can cut paper / foil as wide as the height of the can, and lay only the walls inside in an even layer. Parchment does not need to be lubricated, and you can walk on the foil with vegetable oil. By the way, the bottom of the can must also be lubricated! You can also sprinkle with flour or semolina.
So, before you is an Easter cake, the most delicious recipe with a photo step by step! Let's get to work! 😉
Ingredients:
For steam:
- yeast - 10-11 g dry or 50 g pressed
- milk - 500 ml
- Wheat flour s/s - 3 cups (375 g)*
* 1 cup = 200 ml liquid = 125 g flour
For further mixing:
- eggs - 6 pieces
- butter - 200 g
- sugar - 200 g or to taste (I put 3 tablespoons)
- salt - 1 tsp with a slide
- premium wheat flour - 5 cups (625 g)
- vegetable oil - 2 tbsp.
- raisins - 200 g
- dried apricots - 100 g
For :
- egg whites - 2-3 pieces
- sugar - about 200 g
- lemon - 1 slice
- black currant- 60 g (optional)
- cranberries - 40 g (optional)
Air cake - Easter recipe:
Wash the raisins and dried apricots thoroughly. Dried apricots were cut quite finely, under the format of raisins. flooded them hot water, covered with a lid and left it for 7 hours. This time can be changed if desired. 
I sifted 3 cups of flour into a large kneading bowl, poured a pack of dry yeast. Mixed thoroughly. 
I poured milk warmed up to 35-40 "C.
If you took live yeast, then dilute it first in warm milk, and then add flour. 
Thoroughly stirred with a whisk and put in heat for 2 hours! After this time, the dough rose and bubbled: 
She busied herself with the eggs, preparing three bowls. I separated 6 yolks into one, 4 squirrels into the other, 2 squirrels into the third (for icing). 
I added 2 tablespoons to the yolks. sugar and 1 tsp. salt.
I put a little sugar, as we do not like especially sweet dough. You add according to your taste, based on the usual calculations. For example, if you usually bake muffins from 0.5 kg of flour and put 0.5 cups of sugar, then pour 1 cup per 1 kg of flour. 
Beat well until the mass becomes lighter. 
Next, I whipped the softened butter that was taken out of the refrigerator in advance. 
I poured the yolks into the dough and laid out the butter whipped to a creamy consistency. Whisk everything together with an electric whisk. 
4 chilled protein whipped at maximum speed for three minutes. Then I added a tablespoon of sugar (you add again to taste) and a pinch of salt. 
I continued to beat until the peaks - the mass should not spread when the position of the dishes changes. 
She laid out the resulting "clouds" (fluffy proteins) in the dough. 
Gently mix the whites into the dough with a spoon - do not beat! 
I sifted the remaining flour into the dough - 5 cups (625 g). A total of 1 kg of flour was obtained. 
She kneaded the dough. Here is such a consistency, sticking to the hands, it turned out: 
I put the dough on a dry, clean table and kneaded without adding flour (!) For 10-12 minutes.
As you can see in the photo, the dough has become more elastic and solid mass, but at the same time it still sticks a little to the hands. 
I lubricated it with vegetable oil and put it in a bowl, also lubricated with oil. Put in heat for 1.5 hours. During this time, the dough has tripled in size! 
It's time to remember that our delicious recipe for Easter cake with raisins and dried apricots. She squeezed dried fruits from excess water and sprinkled with flour. Submitted for testing. 
Knead until a homogeneous distribution of raisins and dried apricots in the dough. 
Divide the dough into moulds. I got about 2/3 of the volume. You can do 1/2.
I greased the Teflon mold with vegetable oil, and just rinsed the silicone ones with cold water. 
Cover with a towel and let rise for 30 minutes. This is how they grew: 
And this is how they rose in my baking process. Compare with previous photo. 
You can bake Easter cake in the oven at a temperature of 180-200 "C. I kept small cakes for 30 minutes, and baked a large one for about 50-60 minutes. I checked the readiness wooden skewer- came out dry. 
Prepared the icing - beat the whites with sugar and a few drops lemon juice. She ground the berries, threw out the cake, and beat the protein mass well again with berry juice. I talked about it in detail and step by step. 
She covered the cooled Easter cakes with colored glaze, sometimes using only one shade, and sometimes combining different ones. 
A large Easter cake has already ripened, which was baked for half an hour longer. Now you know how to cook a delicious cake at home with air dough! It remains to decorate it. This time I decided to make a fantasy drawing)) First, I covered the cake with rich pink icing prepared with blackcurrant juice. 
And then brought this beauty. I did it this way - I dripped a little white on the pink glaze and "stretched" this white spot with a toothpick in different directions. And so on the entire surface of the cake. Try it! Do you know what a fun activity this is? ;) 
I hope you enjoy this airy cake too! Easter recipe save it for yourself and use it these days or on Bright Week (in general, Easter cakes can be baked until the Ascension of the Lord or even until the Trinity) to prepare this wonderful holiday baking! God help!
See announcements best articles! Subscribe to Baking Online at ,
Airy Easter cake with sugar icing - great addition to the holiday 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 with hot water, first soak them in cold water- since 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.
Airy, fragrant 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.
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 Rus', 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.
In its form, the Easter cake is 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 the pasta is also made from yeast dough, nose big amount 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 lined with 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 objects.
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.
Festive table not 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 an old recipe with a photo, you can cook several delicious treats at once (the number of Easter cakes will depend on the forms you 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. Can be placed 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. The finished dough according to the recipe for the future Easter cake for Easter 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!
Kulich is a traditional treat on a bright holiday. And it is very important that it is not only beautiful, but also tasty.
Of course, the easiest way to buy Easter cake in the store, but nothing compares to homemade cakes. Shall we prepare according to the rules?
Easter cake - general principles of cooking
Easter cakes are made only from yeast dough. He will need at least 3 hours to stand, so you need to knead in advance. There are double, safe, accelerated ways. In many ways, the choice of technology depends on the recipe you like.
What is added to the dough:
Liquid base (milk, kefir, cream, etc.);
Traditional Easter cakes cooked with raisins, you can add other dried fruits, candied fruits. The dough is kneaded soft, but not fluid, left in a warm place so that it rises at least 2 times, the first time is well punched. Then the mass is divided into pieces, laid out in molds, distributed on a baking sheet and again left warm until the next rise. Easter cakes are placed in a heated oven, the temperature depends on the size, on average 180-200 degrees.
Shaving brush for Easter cakes
The most commonly used protein glaze. It is important to use fresh and tested eggs, as the sweet mass will not be cooked. Proteins are whipped to a dense foam, sugar or powder is gradually introduced. For 1 fresh protein, 0.5 cups of fine sugar or powder, a few drops of lemon juice are used.
You can also use icing sugar for lubrication. For a glass of powder, you will need less than 0.5 cups of warm water. The liquid is added in small parts, thoroughly stirred. It is important to achieve a not very thick, but not runny consistency.
Sprinkle for Easter cakes
Finishing touch- decoration. Previously, colored sugar, grain or millet was used for sprinkling. Today you can buy different types curly dragees. The main advantage is edibility. Easter cakes in elegant crumbs are beautiful, tasty. If it is not possible to purchase ready-made topping, then you can use chopped marmalade, chocolate, small sweets, pieces of candied fruit. The main thing is the low moisture content of the products. Otherwise, the glaze will dry out for a long time.
The most delicious Easter cake on sour cream
The recipe is familiar to many, tested over the years, the fat content of the products does not really matter, but the most delicious Easter cakes are obtained using sour cream from 20%. The amount of dough is designed for 7-8 Easter cakes, forms of 0.4-0.5 liters.
Ingredients
0.2 kg of oil;
2 kg flour;
0.25 l of milk;
500 g fresh sour cream;
250 g light raisins;
2.5 cups of sugar sand;
65 g fresh pressed yeast;
0.5 tsp salt;
2 packets of vanilla.
For glaze:
150 g of white chocolate;
100 g butter.
Cooking
1. Activate the yeast. Dissolve 2 tablespoons of sugar in milk, add yeast, stir until completely dissolved, leave for twenty minutes.
2. Separate the yolks, combine with soft butter, add sugar to them and rub everything together.
3. Combine yeast with sour cream, butter mixture, salt, immediately throw vanillin.
4. Mix everything thoroughly. Separately beat egg whites and add.
5. Sift flour. Introduce into the dough in parts, add the washed raisins. Knead into a soft, elastic mass.
6. Remove the dough in heat for 3-4 hours. Knead at least two times.
7. Prepare forms for Easter cakes, you can use disposable baking glasses, they are easy to purchase.
8. Pinch off a piece of dough, round into a ball so that the top is even. Transfer to form. The dough should not fill it above 0.3-0.4 height.
9. Keep the molds warm until they rise well.
10. As soon as the dough reaches the edge of the mold and becomes even with it, you can put the Easter cakes in the oven.
11. Bake at 180 for about 15 minutes, then lower the temperature to 160 and keep another 15-20 minutes in the oven.
12. Melt White chocolate in a water bath with oil. It is important that the tiles are not porous. We cover the tops of the cooled Easter cakes with glaze, decorate. You can use other varieties of fondant.
The most delicious Easter cake on kefir
For the most delicious Easter cakes, you can use not kefir, but fermented baked milk, yogurt. living creatures fermented milk products not less than 2.5%.
Ingredients
400 g of kefir;
6 tablespoons of butter;
8 spoons of sugar;
4 cups flour;
11 g dry yeast;
0.5 tsp salt;
Vanillin;
0.2 kg of raisins.
Cooking
1. Kefir should be taken warm. But it must be heated carefully so as not to roll the product into cottage cheese. Better leave the bowl in warm water and leave for a while.
2. Shake the eggs until light foam, add salt and sugar, add kefir and a bag of vanilla. Stir until smooth.
3. Combine dry yeast with 3 cups of flour, pour in. Stir and add raisins in the process.
4. When kneading, add more flour, knead a soft mass, cover and leave warm. Hold up to 2 full lifts.
5. Put the dough into molds, bake in the oven. Temperature for small cakes up to 0.2 l 200 degrees. For the preparation of large products, reduce to 180.
6. Bake, decorate with icing and sprinkles.
The most delicious Easter cake made from Alexandrian dough
The most delicious Easter cakes are made from Alexandrian dough. It is prepared only with baked milk. If you need to cook less baking, you can cut proportionally products.
Ingredients
A liter of milk;
A dozen eggs;
500 g of oil;
3 yolks;
0.14 kg raw pressed yeast;
Cognac 2 spoons;
2 g vanilla;
A kilogram of sugar;
0.25 kg of raisins;
1 tsp salt.
Cooking
1. Mix softened butter with eggs, sugar, yeast and warm milk. Leave warm for a day or at least 10 hours.
2. Add salt, cognac, raisins and stir. Introduce flour, make soft butter dough. Leave for an hour.
3. Arrange in forms.
4. Leave the Alexandrian Easter cakes warm for another 1.5 hours, look at the rise.
5. Bake at 180 degrees. Any frosting can be used.
The most delicious Easter cake with milk
The simplest milk dough for making delicious homemade Easter cakes. From this amount, a little is obtained, if necessary, you can increase the products proportionally.
Ingredients
0.25 l of milk;
500 g flour;
A pinch of salt;
10 g of yeast (we take dry type saf-moment);
100 g of oil;
1 packet of vanilla;
150 g of sugar;
3 whole eggs and 1 yolk;
Raisins, nuts, candied fruits 100 g.
Cooking
1. Heat milk, add yeast, 3 tablespoons of sugar and a glass of flour, stir, put in heat for an hour, this time will be enough for dough.
2. Shake the eggs and the rest of the sugar, add salt and vanilla, put the softened butter. Bring to homogeneity, combine with dough.
3. Rinse the raisins, you can use other dried fruits, nuts or candied fruits, but the total amount should not exceed 100-150 g. Add to the dough.
4. Add flour, knead.
5. We put in heat. Since Easter cakes are prepared in a sponge way, it is enough to test the dough once.
6. We divide it into molds, fill it by a third and now leave it until the mass fills them.
7. Bake in the oven until done. We set the temperature of 180 degrees for Easter cakes of 0.2-0.5 kg.
The most delicious Easter cake on yolks
A recipe for a very beautiful yellow dough, which is prepared on egg yolks without proteins. Baking is tender, soft, if everything is done according to the recipe.
Ingredients
1 spoon of cognac;
6-7 full glasses of flour;
0.25 kg of softened butter;
1 tsp salt;
60 g live yeast;
7 yolks;
1.5 st. Sahara;
Vanilla, raisins.
Cooking
1. Heat milk to 50 degrees, add sand and stir, dissolve yeast and leave for a quarter of an hour to activate.
2. Now add the yolks, salt, stir and lay a glass of flour.
3. Add softened butter to the talker, mix.
4. We introduce a couple of good handfuls of raisins, vanilla.
5. Fall asleep sifted flour. The exact amount depends on the size of the yolks, you can adjust it yourself. Knead the dough thoroughly.
6. Leave the base for Easter cakes warm for 3 hours.
7. Scatter on molds, let stand for another 1-1.5 hours.
8. Gently transfer to a heated oven. Cooking until golden brown on a hat.
9. We use any azure to decorate homemade Easter cakes.
The most delicious Easter cake with cream
To prepare the dough, you need 10% fat cream. If the product is higher. That can be diluted a small amount milk. Dough in vegetable oil, which allows it not to become stale for a long time.
Ingredients
400 ml cream;
100 ml vegetable oil;
A glass of sugar;
A handful of raisins;
Three eggs;
Flour, vanilla;
15 g dry yeast;
0.5 tsp salt.
Cooking
1. Dilute dry yeast and granulated sugar in warm cream. Leave for a few minutes so that the grains dissolve as much as possible.
2. Break eggs into another bowl, add salt and beat with a fork. Pour over cream.
3. Add vegetable oil and vanilla, add a glass of flour.
4. Now comes the washed raisins, stir.
5. We introduce flour until the dough reaches the desired consistency.
6. Send to a warm place for 2 hours. Then knead with hands, leave for another hour.
7. After that, you can divide the mass, lay it in molds, wait for the full rise.
8. We bake in the oven. The temperature for baking Easter cakes is approximately 180-190.
In order for raisins and other dried fruits to be evenly distributed in the dough, they must be mixed with a small amount of flour.
If the room is cold, you can put a bowl of dough on a pot of warm water, periodically heat the liquid, but it is important not to overdo it.
You can add various spices to Easter cakes, for example, ginger, cloves, the aroma will be amazing.
Protein glaze will dry faster on a warm cake. If melted chocolate is used, then the pastries must be cooled well, otherwise the hardening time will be delayed.
