Kulich is the main treat Easter table. Today we will tell you the recipe for a fragrant air cake sure to please both family and guests. It keeps fresh and soft at room temperature for up to 4 days.
Publication author
Author and founder of the project "site" - culinary portal about simple and delicious food. With the help of the site unites all lovers homemade food. Sharing with other food bloggers delicious recipes with detailed step by step description. She loves to cook and translates her culinary knowledge into recipes. Every day he tries to make this project even more convenient and interesting. Mom of Anya and Kirill.
- Recipe author: Olesya Fisenko
- After cooking, you will receive 1 kg
- Cooking time: 3 hours
Ingredients
- 450 gr. wheat flour
- 250 ml. milk
- 3 pcs. egg
- 1 PC. egg yolk
- 130 gr. sugar
- 10 gr. vanilla sugar
- 10 gr. instant dry yeast
- 100 gr. candied fruit
- 100 gr. raisin
- 10 ml. vodka
- 120 gr. butter
- 1/2 lemon lemon zest
- 1 PC. egg yolk
- 10 gr. butter
- 10 gr. semolina
- 2 pcs. egg white
- 50 gr. powdered sugar
- 1 tsp lemon juice
Cooking method
Prepare the ingredients. Take the butter out of the fridge ahead of time to bring it to room temperature.
The first stage of cooking Easter cake is dough. It will help the dough to rise better and take the desired structure. Sift into a bowl 180 gr wheat flour, add yeast, 70 grams of sugar and warm milk (38-40 degrees). When working with yeast, the temperature of the liquid is very important - it should not be cold or hot, but warm. Stir the dough until smooth, cover with a towel and put in a warm place without drafts for 1 hour.
Separate two eggs into yolks and whites. Set aside one yolk for lubrication of Easter cakes, put the proteins in the refrigerator. Three eggs and yolk beaten with vanilla sugar and 60 grams of granulated sugar to a thick, light mass. Sift 270 grams of flour into a large bowl, pour in the beaten eggs and brew.
Add to dough butter room temperature and knead the dough thoroughly for 10-15 minutes, until it becomes obedient and homogeneous (the dough is still a little liquid). Cover the bowl with the dough again with a towel and put it in a warm place for 40 minutes (no longer).
While the dough is coming, rinse the raisins, pour boiling water or cognac (rum) and leave for 20 minutes. After 20 minutes, put the raisins on a kitchen towel and stir it occasionally so that the towel absorbs excess moisture. Put candied fruits and raisins in a bowl, add 20 grams of wheat flour and stir. The flour will help absorb excess moisture and prevent dried fruit from settling in the cake during baking. Using a fine grater, remove the zest from half a lemon ( yellow layer). Pour vodka (or cognac in which raisins were soaked) into the dough that has come up, add zest, knead the dough. Add dried fruits with flour and knead again so that the dried fruits are evenly distributed in the dough.
Prepare baking dishes (about 1 kg of Easter cakes is obtained from this amount of dough). If you have a metal form, you need to grease it with butter and sprinkle with semolina or breadcrumbs(shake the mold to remove excess grits). paper forms no preparation required. Put the dough into molds no more than 1/3 of the volume. Put the Easter cakes for proofing: cover with a towel and put in a warm place, or put the forms with the dough in an oven preheated to 50-55 degrees for 20 minutes (the second option is preferable).
After proofing, the Easter cakes will increase in size (you need to catch the moment when the dough is 1 cm below the edge of the mold), carefully remove them from the oven, grease the top of the dough with yolk using a silicone brush. Raise the temperature in the oven to 170-180 degrees. Place a bowl of water on the bottom of the oven. Once the oven is hot, remove the cookies to the center of the oven. After 7 minutes, carefully remove the bucket of water and continue to bake Easter cakes for about 40 minutes (depending on their size). Willingness to test wooden skewer- it should come out of the middle of the cake dry. If the top of the cake starts to burn, cover it with foil or parchment paper.
For glaze, beat with a mixer for 7-10 minutes cold proteins with powdered sugar and lemon juice. The icing should be smooth and stay in place when you tilt the pan with it. Cover the cooled Easter cakes with icing: with a spoon or, turning the cake over, lower the "cap" into the icing. Garnish with candied fruits or candy sprinkles.
Easter cake ready. Bon appetit!
Today we will learn how to cook
Of course, the easiest way is to buy Easter cakes in the store for Easter. Luckily, there are a lot of them on sale now. But it is much more pleasant to make them with your own hands, with love. You will need patience and a lot of time. But the result will surely please you and you will not regret the time spent. Today you will learn how to bake.
From the indicated amount of ingredients, three Easter cakes will be obtained. For baking Easter cakes, it is best to use special forms with a Teflon coating.
For test:
- Flour - 700g,
- Milk - 250 ml,
- Dry yeast - 1 tablespoon
- Eggs - 4 pcs.,
- Butter - 180g,
- Sugar - 1 glass,
- Salt - 1 pinch
- Vanillin - 1 sachet (10g),
- - 200g.
For protein cream:
- Powdered sugar - 2 tablespoons,
- Egg white from two eggs
- sprinkles for decoration,
- Vegetable oil for greasing molds - 2 tablespoons.
Easter cake with candied fruits - recipe.
Take the butter out of the fridge ahead of time. It should soften up. Heat milk to a temperature of 30-40 degrees, pour into a saucepan. Dilute dry yeast in milk, add salt. Sift 250 grams of flour first so that the flour is saturated with oxygen, then add the flour to the milk and knead thoroughly until smooth.
The consistency of the dough should resemble sour cream. Leave the dough in a warm place for about 2 hours. During this time, the dough should increase in volume and bubbles should appear on its surface.
When the dough has risen, add about half of the remaining flour to it. Do not forget to sift the flour before this. To saturate it with oxygen. Knead the dough thoroughly and for a long time. Do not neglect the kneading stage. The longer you knead the dough, the fluffier it will be.
After kneading, the consistency of the dough should be somewhat thicker than the dough for.
Put the dough back in a warm place. Make sure that there are no drafts in the room where the dough stands. Close windows and doors. The dough should rise in about 2 hours. This time it will increase significantly in volume.
Once the dough has risen, prepare the dough ingredients. Break the eggs, add some of the sugar and beat the eggs with a mixer, gradually adding sugar.
Pour the beaten eggs into the batter and mix very well again. The dough will become almost liquid, but very fluffy.
Pour the softened butter into the dough and mix everything well again.
Enter the rest of the flour into the dough. Knead it for about 20 minutes. The dough should become quite dense and at the end of kneading it should fall behind your hands.
Let the dough rise again in a warm place for about 1 hour. The dough should increase significantly in volume.
When the dough has risen, add candied fruit to it.
The dough should fall down and decrease in volume.
And again put it in a warm place to rise for about 30 minutes. Remember that the more you knead the dough and then let it rise, the better the result will be.
Grease cake molds vegetable oil.
Punch down the risen dough again and put it into the molds so that the dough occupies two thirds of the volume.
And for the last time, already in the forms, put the dough to rise in a warm place. Bake Easter cakes at a temperature of 200 degrees for 30 - 35 minutes.
When the cakes are baked, take them out of the oven and let them cool without removing them from the molds. Prepare protein cream. Whisk egg whites with powdered sugar.
Apply cream to the cookies.
Decorate with colored sprinkles. Easter cakes with candied fruits ready.
Delicious Easter cake made from two types of yeast dough with candied fruit and protein glaze
If you want to surprise your loved ones with an unusual Easter cake, then you have found desired recipe. The dough for it is prepared as usual, with yeast and warm milk. The surprise is the two-layered cakes: the lower part of the dough is ordinary, and the upper one is chocolate. As a filling, bright and beautiful purchased candied fruits are taken. Easter cakes are very appetizing, as they combine the taste of chocolate, sugar fruits and regular dough. And the dough itself is magical! It is so fragrant, so airy - it is beyond words. I will not dissemble, cooking takes quite a long time. But it's worth it, trust me! Therefore, prepare mentally in advance for the creation of home magic for the bright holiday and set aside a day for this. It is desirable that nothing distracts from the process and that good mood.
Easter cakes from two types of dough are a derivative of the time-tested classic Easter recipe. Chocolate flavor and candied fruits diversify the taste of the usual Easter baking and add more bright colors to the festive treat. These Easter cakes do not stagnate on the table for a long time. No matter how much I cook them, whether it be 5 or 10 apiaries, all pastries are swept off the table in a maximum of 2 days. In the recipe, I reveal all the secrets of working with yeast dough: temperature, proofing time, number of stirrings. It is also important what products you choose for cooking. Pay attention to the freshness of eggs, milk, butter, type of flour, quality of cocoa powder. For such an occasion as the bright holiday of Easter, you can spend some time, agree? All your efforts will pay off when festive table will turn out to be soft, tender Easter cakes, covered with elegant icing.
Ingredients:
- 0.5 l of milk;
- 0.5 kg of premium flour;
- 1 st. Sahara;
- 1 st. refined vegetable oil (0.5 st. in the dough, the rest - for lubricating hands);
- 100 g butter
- 3 eggs (of which 1 protein for glaze);
- 6 tsp dry fast acting yeast;
- 250 g candied fruits;
- 1 tbsp with a slide of sour cream;
- 1-2 pinches of vanillin (depending on the concentrate);
- a pinch of salt;
- 3 tbsp cocoa in the dough;
- 3 tbsp powdered sugar;
- colored powder for cakes..
Yeast dough cake recipe with raisins
1. In a saucepan, heat the milk to 40⁰С, not higher. Yeast is a fungus that works at a certain temperature. That is why it is so important that all ingredients, as well as dishes and hands, are warm. From the heat, the yeast dies, in the cold they do not work.
2. Pour the warmed milk into a glass or enamel container, pour in the yeast and 2 tbsp. Sahara.
3. Mix a little, but not with a spoon, but with your hands.
4. Pour 1 cup of flour into milk with yeast. Be sure to take the highest grade - in such flour the most a large percentage gluten content, which affects the friability and airiness of the dough. It is better to sift the flour beforehand. Baking from flour saturated with oxygen always turns out to be more tender and airy.
5. Knead the resulting lumps with your hands until you get a more or less homogeneous mass. Here we have already prepared the dough.
6. We cover the container with a towel and leave it warm (possible by the battery) so that the dough rises and a loose yeast cap forms. You have to wait about 1 hour.
7. Carefully separate the proteins from the yolks. We immediately put one protein in the refrigerator - this is the future glaze, and cold protein is better whipped. By the way, before cooking, it is better to remove the eggs from the refrigerator for a couple of hours so that they are warm. This is essential for the yeast to function.
8. Add the remaining sugar and sour cream to the yolks.
9. Carefully grind everything into a homogeneous mass. It is very convenient to use a mixer, but you can use a fork or a hand whisk.
10. We shift the risen dough into a warm enamel pan or a non-metal bowl to keep the yeast working. Add the eggs grated with sugar and sour cream, the remaining flour and vanillin to the dough.
11. Knead the dough for 10-15 minutes with warm hands. The ideal consistency of the dough is a little thicker than a biscuit. The dough should become homogeneous. Do not worry that it is still very sticky to your hands. Although it is already better behind the bowl.
12. Melt the butter in a water bath or microwave. good oil should not contain herbal ingredients. It is better to use a product with a fat content of 82.5%.
13. Cool the butter a little. It should not be hot, remember that yeast is afraid of this? Pour it into the dough, then add 0.5 tbsp. vegetable oil (leave the rest for lubricating hands) and salt.
Empirically, it was found that more tender Easter cakes are obtained when both butter and vegetable oil are added to the dough. The last one is refined. Refining is the process of cleaning oil from various impurities. Such a product is less useful, but has no smell. The pronounced aroma of sunflower will spoil the taste of Easter cakes and any other pastries. The addition of vegetable oil speeds up the kneading of the dough, and also increases energy value of bread. And the oil also increases the gas-holding ability of the dough. That is, gluten films are better stretched, and as a result, baking is more magnificent.
14. We continue to knead the dough with our hands.
It should begin to lag behind the hands, become tender and pliable, pleasant to the touch.
15. Pour candied fruits into the dough. If you do not like pieces of fruit, you can add more familiar raisins or nuts.
16. Gently mix the dough with warm hands.
17. Then we leave it to approach in a warm place, covering it with moistened water kitchen towel. The dough should stand for about 1 hour - 1.5 hours. You can place it in a deep non-metallic container, as the dough will increase significantly in volume and may “escape”.
18. We put a couple of drops of vegetable oil on our hands and knead the mass with our hands - mix 2-3 times. We cover the container with the dough with a damp towel and leave it to approach for another 1 - 1.5 hours. Then we repeat the procedure - again knead the risen dough with our hands in oil.
19. After about 50 minutes, as the dough was once again set to rise, prepare the proteins. We beat them into a stable foam.
20. An hour later, once again knead the dough with oiled hands. This is already the 3rd time.
Attention! The most important thing in making delicious cakes is to knead the dough correctly. In total, the dough needs to be kneaded exactly 3 times. It’s better to write it down just in case, so that you don’t end up with fewer or more approaches to the test. If you knead the Easter cakes 2 times, they will be dry, and if 4 times, they will become greasy and heavy, and in any case they will turn out not so airy.
21. Add proteins to the dough. The protein saturates the dough with oxygen, the cake turns out to be loose and tender. 21. Add proteins to the dough. The protein saturates the dough with oxygen, the cake turns out to be loose and tender. In principle, proteins can be added after kneading the dough with butter. But I noticed that the later the proteins are introduced, the more airy the baking turns out.
22. We mix everything with our hands, on which there is still a greasy layer of oil.
23. Now let's prepare the baking dishes: grease them with oil and sprinkle with flour, breadcrumbs or semolina. I prefer the breadcrumb version. It is very convenient to use disposable purchased forms.
24. Fill the molds 1/3 ordinary test(it will take about half the test).
25. Add cocoa powder to the remaining dough.
26. Knead the chocolate dough.
27. At 2/3 fill the molds with chocolate dough. There should be room, as the Easter cakes will still rise.
28. Set them aside for another 30 minutes in a warm place (while you can preheat the oven). When the dough rises to the height of the form, you can bake. We put the molds on a baking sheet and place it in an oven preheated to 180 degrees. We are waiting for 40 minutes, it is not necessary to open the oven door so that the Easter cakes do not settle.
29. While the cakes are baking, prepare the icing: take the protein out of the refrigerator and combine with powdered sugar.
30. Beat the protein with sugar to medium peaks at medium speed of the mixer. If you beat the mass to highly stable peaks, then it will be difficult to apply, and liquid glaze flow down the cake.
31. Through due time Take out the cookies and pierce them with a toothpick. If the dough is not sticky, the cookies are ready. Carefully remove the two-layer cakes from the molds, not allowing them to cool too much.
32. We apply the cream on hot Easter cakes so that the protein hardens a little, cover with colored confectionery and sprinkle. After an hour, the icing will harden, and you can serve Easter cakes to the table. But usually prepared Easter baking on the eve of the holiday. Ready-made Easter cakes stand perfectly in the kitchen and are waiting for going to church.
Delicious Easter cakes with candied fruit and protein glaze are ready. All goodness, love and happiness! Happy Easter!
Does your Easter muffin come out uncooked, rubbery, flat, burnt? And after unsuccessful attempts, you promised yourself not to even try again? We hasten to please you. From now on, your holiday will never be spoiled. Now on your table there will be only airy, lush pastries with a white protein coating. We offer you a wonderful gift: a photo recipe with many culinary secrets. Having it in your arsenal, you will bake an incomparable Easter cake with candied fruits and raisins, even if you have never had a chance to stand by the stove yet. Many housewives, especially young ones, after the failures of baking muffins, decide not to complicate their lives and simply buy Easter cakes for Easter. But you need to remember that it has almost magical meaning and is able to bring wealth and prosperity to the house. There are many baking recipes on our website, but this particular one has passed the test for a period, as it has been passed down from generation to generation for about 100 years.
You will need:
For test:
- Milk (3.2%) - 250 ml;
- Sugar - sand - 1 cup;
- Yeast (live) - 35 g;
- Flour - 400 - 600 g
- Yolk - 4 pcs.;
- Vanilla sugar - 2 teaspoons;
- Butter with a fat content of 72% - 125 g;
- Salt - a pinch;
- Cognac - 1 teaspoon;
- Candied fruits - 30 g;
- Raisins - 30 g;
- Vegetable oil - 3 tbsp. lies.
For glaze:
- Lemon juice - 1 tbsp. false;
- Protein chicken egg- 2 pcs.;
- Powdered sugar - 1 tbsp.
Easter cake with candied fruits and raisins (photo-recipe)
1. We start baking by preparing the dough. As for anyone classic Easter cake with candied fruits and raisins that are baked for Easter, we use yeast dough. Every hostess knows how capricious it is. To avoid unpleasant surprises, you must follow simple rules. The air temperature in the room where the baking is being prepared should not be lower than 25 degrees. Drafts should not be allowed. The splendor of yeast products depends on the quality of the products, so give preference to homemade ingredients. Remove all the indicated ingredients of the recipe from the refrigerator beforehand, because they must have room temperature. After reading the list of ingredients, many housewives will have a question: is it possible to replace pressed yeast with active yeast? To prepare Easter cake, it is important to let the dough rise 2-3 times, therefore we do not recommend using dry yeast, since it is less active. In addition, if you do not have enough skills to work with this type of dough, use only live yeast and be calm about the result. Be sure to check the expiration date of this product.
In a small saucepan, heat the milk to 36.6 degrees. It is better to use milk with a fat content of 3.2%. If the degrees exceed this level, the yeast will die, if it is lower, they will not be able to activate.
I'm preparing the steam. Pour the milk into the bowl in which you plan to knead the dough. An enamel bowl is best, it retains heat for a long time. Pressed yeast carefully crumble with your hands into milk, add half a glass of sugar. Measure out 2 cups of flour. First, in small portions, stirring, pour 1 cup into the dough. Then, gradually adding the rest of the flour, bring the dough to the consistency of 15% sour cream. A silicone spatula will help get rid of lumps. Cover the dish with a towel and leave to ferment in a warm place. Culinary film should not be used, a linen towel is ideal, it passes air well and the dough is saturated with oxygen.
Advice:
do not add salt at this stage, as this product slows down the activation of the yeast. 
2. The dough should grow twice, half an hour will be enough for this. 
3. For our Easter cakes with candied fruits and raisins, we will use yolks, they will give the dough splendor and a beautiful yellow color. Carefully separate the yolks. Beat them with a mixer with half a glass of sugar. The mass should turn white, increase volume, and melt the sugar. 
4. Gently fold the beaten yolks into the batter. Add vanilla sugar or vanillin, salt. Optionally, you can add cognac or any other alcohol. During baking, the alcohol will evaporate, this will give the baking extra splendor. Stir. 
5. Gradually add flour to the dough, stirring so that lumps do not form. Now add the softened butter. This should be done almost at the end of kneading the dough so that the fatty medium does not envelop the yeast, preventing its growth. Add flour again, first knead the dough in a bowl, when it stops sticking to your hands, proceed to kneading on a cutting board. The mass should be elastic and soft. To set the test readiness, sharp knife cut off its end. The dough should not stretch behind the knife, but should look uniform on the cut. Put a little flour on the bottom of the bowl, put the dough and cover again with a towel. In this position, he needs to be allowed to stand for another hour in a warm place.
Advice:
Do not add hot ingredients, the dough will turn out to be lumpy, and at high temperatures some of the yeast microorganisms may die, which is why the dough will not work. 
6. Raisins need to be steamed. fill it up warm water for a quarter of an hour. Then drain and pat dry with a paper towel, or roll in flour to remove excess moisture.
Advice:
Do not exceed the indicated amount of these sweets. Excess raisins will make the dough heavy and the cake will not rise. For Easter cakes with candied fruits, choose pitted light golden raisins. 
7. As soon as the dough doubles its volume, it needs to be kneaded. To this end, we moisten the surface of the table and hands with vegetable oil and crush the mass. Thus, carbon dioxide leaves the dough, it will not fall during baking, and the cake will come out more airy. 
8. Only now it is better to add softened raisins and candied fruits to the Easter cake. In the yeast mass, we make a small recess and pour the prepared sweets into it. Then knead until they are evenly dispersed throughout the dough. 
Advice:
for Easter cakes with raisins and candied fruits are also suitable walnuts, almonds, dates, dried apricots.
And it is best to put the dough to come up again. 
9. Lubricate molds bought in advance from the inside with vegetable oil, preferably refined. We form spherical pieces from the dough, place all the irregularities under the bottom, so that the top of the cake is smooth and even. The dough should take up a third of the mold. We set aside the filled forms for 30 minutes. The weight should increase.
Advice:
To prevent the dough from drying out, place a glass of water next to the blanks and cover with a towel, this will increase the humidity of the air and the muffin will turn out soft. 
10. In the meantime, turn on the oven, it must be heated to 170 degrees, because the cake cannot rise in a cold oven, it will turn out dry. To prevent the bottom of the baking from burning, place a metal sheet with water on the very bottom of the oven (2 finger level). The water vapor will help your products rise while baking. Check the prepared molds, when the dough fills almost the entire volume, you can start baking. 
11. Try not to slam the oven door, bake Easter cakes at a stable temperature for about 40 minutes. Ready muffin should have a pleasant ruddy appearance. 
12. In the meantime, prepare the glaze. To do this, take the chilled proteins and beat until foam appears with a mixer, then add powdered sugar in small portions and continue to beat. Add lemon juice. Thanks to him, the glaze will harden faster and acquire a light aroma. Whip the whites into a dense foam. 
13. After forty minutes, check the muffin for readiness with a wooden barbecue stick. If you don’t find any leftover dough on the skewer, the Easter cake with candied fruits and raisins is ready.
When the cake is ready, take it out of the oven immediately. To prevent the dough from falling, lay the cakes on their sides and leave to cool slightly. 
14. You need to apply the glaze on a still warm cake, in this case it will not crack when cut. The easiest way is to dip the top of the muffin into the icing so that its layer is 2-3 mm. Apply a special powder on top. You can also decorate Easter cake with grated chocolate, colored marmalade, dried fruits, nuts. 
Since Easter cakes are baked in advance on Maundy Thursday, you need to take care of their safety. All Easter muffins need to be folded in a cool place without air access, for example, in large saucepan. Thanks to such measures, your yeast products will be fresh and soft both for the holiday and after it. 
The baking process is quite labor intensive. But all your efforts will be rewarded. According to this method, Easter cake with candied fruits and raisins will no doubt turn out to be delicious and appetizing. From the dough prepared according to this recipe, you can also prepare yeast poppy seed rolls with nuts, pies with apples and other muffins. If you also use our egg painting tips, the day Happy Easter will certainly be truly festive.
If you are looking for a recipe for the perfect Easter cake, then pay attention to our delicious cake with raisins and candied fruit. He will not disappoint you.
Easter cake recipe
Photo: Tatiana Melnik
Ingredients:
Flour - 400 g
Sugar - 100 g
Butter - 160 g
Eggs - 5-6 pcs
Milk - 100 g
Water - 15 ml
Raisins - 100 g
Candied fruits - 100 g
Salt - 2 g
Yeast - 20 g
Vanillin
lemon zest
Rusks - 1 tbsp
STEP 1:
Dissolve yeast in water. Mix a third of the flour with warm milk, combine with yeast and put in a warm place for an hour, covered with cling film.
Easter cake recipe
Photo: Tatiana Melnik
Easter cake recipe
Photo: Tatiana Melnik
STEP 2:
Butter, sugar, salt, vanillin, lemon zest grind until homogeneous mass, add eggs and beat well.
Easter cake recipe
Photo: Tatiana Melnik
Easter cake recipe
Photo: Tatiana Melnik
Easter cake recipe
Photo: Tatiana Melnik
STEP 3:
Combine the dough, which stood for an hour, with the mass that we just got. Add raisins, candied fruit, remaining flour and stir. Leave for an hour in a warm place, covered with cling film.
Easter cake recipe
Photo: Tatiana Melnik
Easter cake recipe
Photo: Tatiana Melnik
STEP 4:
Add raisins, candied fruit, remaining flour and stir.
Easter cake recipe
Photo: Tatiana Melnik
STEP 5:
Leave for an hour in a warm place, covered with cling film.
Easter cake recipe
Photo: Tatiana Melnik
STEP 6:
If you do not have special molds for Easter cakes, then this is not a problem. You can use tin cans, for example, from under canned pineapple. They have a great shape and they distribute heat well. Before use, the jars must be secured by bending the sharp edges, washed, dried, then well oiled inside and sprinkled with breadcrumbs.
