As you know, Easter cake dough is very capricious: if it is not thoroughly kneaded (the correct dough lags behind the hands), it will not rise. In addition, in no case should it be liquid (the products will simply blur in the oven), or too thick (the Easter cakes will turn out to be heavy). Optimal consistency of thick sour cream. It is worth considering that Easter cake does not like drafts - leave it to approach in a warm place. The baking dish is half filled with dough and allowed to rise to three-quarters of the height of the container. The top of the cake should be greased with an egg beaten with a tablespoon of water, and then sprinkled with nuts, coarse sugar and breadcrumbs and stick a wooden stick into the center of the product. To determine if the cake is baked, you need to remove the stick: if it is dry and clean (without sticky dough), the cake is ready. And a few more useful tips that will help achieve excellent results. In order not to overdry the Easter cakes, place a tray of water on the lowest shelf of the oven. Bake products at a temperature of 200-220 ° C. Small Easter cakes (up to 700 g) reach readiness in half an hour, Easter cakes weighing less than 1 kg are baked for 30 minutes, medium ones (800-1000 g) in 45 minutes, and large ones (more than 1.5 kg) in an hour and a half. If the top of the cake starts to burn, cover it with a sheet of dry paper.
Delicious Greek bread in the form of a pigtail will also become a table decoration. It is baked from sweet pastry dough (grated lemon zest is necessarily added to it). The dough is divided into four equal parts. Of the three, long thin sausages are rolled up, from which a pigtail is woven. The fourth part is also twisted, put on a pigtail, pressed and holes are made in it for eggs. Hard-boiled eggs are smeared with vegetable oil, screwed into recesses, bread is left to proof for 20 minutes, and then sent to an oven preheated to 180 ° C for 45 minutes. Eggs should be removed from the finished bread, cooled and then put in a pigtail of krashenka.
To decorate Easter baking, you can make figurines of hares, lambs or birds. For this purpose, marzipan is the best fit. Marzipan mass can be bought at the store or made by hand. Scald the almond kernels with boiling water, remove the skin and lightly dry in the oven with the door open. After that, chop the nuts in a blender, mix with powdered sugar (2.5 cups almonds per 0.5 cups of powdered sugar), sprinkle the mixture with water, add some finely chopped raisins and fruit sugar and heat it over low heat, stirring. Cool the mass and make figures out of it, and put the excess in a bag and leave it in the freezer - marzipan can be stored there for a long time without losing its taste.
Russian Easter cake
For 2 persons: milk - 500 g, fresh yeast - 50 g, flour - 1.5 kg, eggs - 6 pcs., butter - 200 g, sugar - 300 g, raisins - 300 g, vanilla sugar - 1 tsp, sugar powder - 100 g, lemons - 1 pc., salt, colored sugar sprinkles
Warm the milk, dissolve the yeast in it. Add 500 g of flour, stir, cover with a towel, put in a warm place for 30 minutes. Separate the whites from the yolks. Beat the whites with a pinch of salt, grind the yolks with sugar, including vanilla, add to the dough. Put butter in there. Add proteins, the remaining flour. Knead the dough. Transfer it to a saucepan, sprinkle with flour, send to a warm place for an hour. Prepare the glaze by mixing icing sugar with lemon juice. When the dough has risen, add the raisins and send to a warm place for another 30 minutes. Transfer to form. Cover with a napkin, put in a warm place for 15 minutes. After the dough has risen, send it to the oven, preheated to 100 ° C, for 10 minutes. Then increase the temperature to 190 ° C and bake for 40 minutes. Cover the finished cake with icing, decorate with colored sugar sprinkles.
Calorie per serving 502 kcal
Time for preparing 4 hours
9 points
Polish mazurek
For 6 persons: eggs - 9 pcs., butter - 200 g, vanilla sugar - 1 tsp, flour - 300 g, powdered sugar - 140 g, oranges - 1 pc., orange juice - 100 ml, sugar - 150 g, starch corn - 2 tbsp. l., roasted almonds - 100 g, candied fruits - 100 g, vegetable oil - 1 tbsp. l, pink food coloring
Hard boil three eggs, grind the yolks with powdered sugar and vanilla sugar. Rub butter with flour. Mix everything, cover with a napkin, refrigerate for 30 minutes, roll out, put in a mold, forming sides. Bake at 170°C for 10 minutes. Take 6 eggs, separate the yolks from the whites. Mix the yolks with orange juice, 150 g of sugar and orange zest. Beat the whites, add to the mixture, add starch, dye, candied fruits, almonds and orange. Mix. Pour into a mold with dough, put in the oven at 180 ° C for 20 minutes.
Calorie per serving 480 kcal
Time for preparing 2 hours
Difficulty level on a 10-point scale 7 points
Simnel Easter Cake (UK)
For 8 persons: butter - 300 g, sugar - 3.5 cups, flour - 4 cups, eggs - 8 pcs., salt - 1 tsp, oranges - 1 pc., raisins - 2 cups, marzipan mass - 300 g, sugar powder
Soften the butter, mix with sugar, beat until white. While whisking, add one egg at a time, season with salt. Gradually add the sifted flour, mix everything well. Peel the orange, grate the zest, mix it with raisins, add to the dough. Fill the form, greased with oil, with dough up to half. Bake in an oven preheated to 150 ° C for about 40 minutes. Roll out the marzipan mass into a round cake the size of a cake and make 11 balls. Cool the finished cake, cover with a marzipan cake, sprinkle with powdered sugar, decorate with marzipan balls.
Calorie per serving 610 kcal
Time for preparing 1,5 hour
Difficulty level on a 10-point scale 7 points
Italian Easter Colombo Cake
For 4 persons: milk - 1 cup, eggs - 5 pcs., candied fruit - 150 g, dry yeast - 10 g, flour - 500 g, almonds - 50 g, butter - 300 g, sugar - 170 g, lemons - 1 pc., salt
Dilute yeast in a small amount of warm water, add 100 g of flour, knead the dough. Put it in a saucepan, add 200 g of warm water, cover with a napkin, put in a warm place for an hour. Sift the remaining flour with salt, add sugar, zest of half a lemon, four eggs and butter. Mix with the dough that was infused, pour in the milk and knead. Sprinkle with flour, cover with a napkin, leave for another hour in a warm place. Cut candied fruits, add to the dough, mix and leave for another hour. Cover the baking dish with oiled parchment, place the dough in it, leave for 15 minutes. Lubricate the cake with whipped protein. Dry the almonds in a pan, sprinkle them with a cake. Bake at 200°C for 40 minutes, then at 170°C for another 30 minutes.
Calorie per serving 495 kcal
Time for preparing 4 hours
Difficulty level on a 10-point scale 9 points
Greek Easter bread Tsoureki
For 6 persons: butter - 80 g, milk - 100 g, eggs - 4 pcs., sugar - 160 g, fresh yeast - 40 g, flour - 650 g, oranges - 1 pc., makhlepi - 5 g, matiha - 5 g, cardamom - 3 g, sesame - 50 g, vegetable oil - 2 tbsp. l., salt
Mix the butter in a saucepan, add 100 g of sugar, milk, orange zest, heat. Mahlepi, matihu, cardamom and 2 tbsp. l. grind sugar into powder, pour into a saucepan, stir. Add three eggs. Separately, heat 100 g of water, dissolve the yeast in it, pour into a saucepan with a milk-butter mixture and pour in the flour. Knead the dough, transfer to a bowl. Cover with a towel, leave in a warm place for 3 hours to rise. Then divide the dough into two parts, roll a tourniquet from each. Weave the bundles and connect the ends to make a braided ring. Line a baking sheet with parchment paper, put the tsoureki and leave it at room temperature until it doubles in size. Lubricate with whipped protein, sprinkle with sesame seeds, put in an oven preheated to 170 ° C for 30 minutes. Put the colored eggs in the middle of the finished tsoureki.
Calorie per serving 495 kcal
Time for preparing 5 o'clock
Difficulty level on a 10-point scale 9 points
Sicilian cassata
For 6 persons: eggs - 4 pcs., sugar - 200 g, flour - 200 g, dry yeast - 1 sachet, lemons - 1 pc., vermouth - 2 tbsp. l., butter - 50 g, candied fruits - 100 g, almonds - 250 g, powdered sugar - 400 g, almond extract - 3 drops, ricotta - 500 g, vegetable oil - 2 tbsp. l., salt, vanillin, green food coloring
Separate the whites from the yolks. Beat the whites with a pinch of salt, grind the yolks with 150 g of sugar. Add flour, yeast, lemon zest to the yolks, stir. Enter proteins. Transfer the dough into a mold. Bake for 40 minutes at 180°C. Cool, cut lengthwise into three parts. Grind the almonds, add 250 g of powdered sugar, a pinch of vanillin, almond extract diluted in water. Beat everything until smooth. Transfer the dough to a work surface sprinkled with powdered sugar, add a few drops of water and dye. Mix the mass, wrap in cling film, put in the cold. Grate ricotta, add 2 tbsp. l. sugar, a pinch of salt, a pinch of vanillin and candied fruit. Roll out the almond paste with a layer of 1.5 cm. Cover the form with removable walls with cling film, lay out the almond paste. On it - a layer of biscuit, then - a layer of ricotta cream, again a biscuit layer, cream and again a layer of biscuit. Cover with a container of the same diameter as the mold. Refrigerate for 20 minutes. Take out, invert onto a plate, remove the film. Decorate with candied fruits.
Calorie per serving 620 kcal
Time for preparing 60 minutes
Difficulty level on a 10-point scale 8 points
English cross buns
For 14 persons: flour - 700 g, salt - 1 tbsp. l., butter - 75 g, dry yeast - 7 g, cinnamon - 2 tbsp. l., crushed nutmeg - 0.5 tbsp. l., sugar - 100 g, dried fruits - 250 g, milk - 300 g, eggs - 2 pcs., vegetable oil - 1 tbsp. l.
Make frosting. Boil milk (4 tablespoons) with sugar (2 tablespoons) over low heat, stirring until thickened. Cool down. Sift flour. Grind butter with flour, add yeast, spices, remaining sugar, dried fruits. Make a well in the center of the dough, pour in the remaining milk, beaten with eggs. Mix well, knead a homogeneous dough. On a floured work surface, knead for 10 minutes. Transfer to a bowl greased with vegetable oil, cover with a film, put in a warm place for 45 minutes, so that it rises twice. Knead again and divide into 14 equal pieces. Form round buns, put them on a baking sheet smeared with vegetable oil. Press each bun lightly and make a cut in the form of a cross on top, cover with cling film and leave for another 45 minutes. Using a pastry syringe, fill the slits on the buns with glaze to make crosses. Bake in the oven at 200°C for 20 minutes until golden brown.
Calorie per serving 450 kcal
Time for preparing 3 hours
Difficulty level on a 10-point scale 9 points
Spanish Easter cake Mona de pasqua
For 2 persons: flour - 500 g, sugar - 140 g, olive oil - 75 ml, milk - 75 g, eggs - 3 pcs., fresh yeast - 25 g, lemons - 1 pc., cognac - 2 tbsp. l., colored sugar sprinkles
Pour the olive oil into a small saucepan, heat a little, add the lemon zest. Cool down. Dissolve yeast in warm milk, add eggs, sugar, butter with zest, cognac. To mix everything. Sift the flour and add to the resulting mixture. Knead the dough, cover with a napkin and put in a warm place for 40 minutes. After the dough has risen, knead it again and again put it in a warm place for an hour. Then mold the dough in the shape of an oval, into which to insert a boiled colored egg. Line a baking sheet with oiled parchment, put the dough on a baking sheet, sprinkle with colored sprinkles and put in an oven preheated to 180 ° C for 20 minutes.
Calorie per serving 505 kcal
Time for preparing 3 hours
Difficulty level on a 10-point scale 9 points
Photo: Thinkstock.com/Gettyimages.ru
Many peoples have a wonderful tradition - to bake a lot of all kinds of pastries for Easter. As the saying goes, “Bread is the head of everything!” For many centuries it has been revered, glorified, protected. Bread, and accordingly all dough products, is a symbol of prosperity, material well-being and abundance.
This is the most sacred type of food, it is perceived exclusively as a gift from God. The round loaf is like the Sun and is a symbol of worship. Therefore, on the Bright Resurrection of Christ, the tables are always literally bursting with Easter cakes, pies, grandmas, buns and other delicious pastries.
For this holiday, preference is given, of course, to products made from yeast dough. And this is not accidental, this dough is alive, it “breathes”, “grows”, finished products are lush, spongy. Such a dough and all products made from it are especially indicative, they are just a symbol of the resurrection and rebirth to life not only of Jesus Christ, but also of nature itself - Mother.
5. Beat 5 more eggs with sugar until white. Separately, beat the egg whites together with a pinch of salt into the foam.
6. Introduce the egg mixture into the risen dough, which is with yolks. Gradually add all the flour, stirring constantly.
7. Then introduce the proteins, they should already be mixed not with a whisk, but with a spatula, trying to do it in one direction. Also add saffron infused with water, knead until smooth.
8. Then stir in the melted butter. Knead for 10-15 minutes until the dough is smooth.
9. If there are special molds for buns, then put the dough in them, pre-lubricated with oil and sprinkled with breadcrumbs.
Or put the buns on a greased baking sheet, giving them any shape. Leave in a warm place to rise for 30-40 minutes. And if the room is cold, then for an hour.
When the dough has risen, brush it with egg yolk mixed with a little milk.
10. Then bake in an oven preheated to 180 degrees for 35 - 40 minutes, depending on the size of the buns and the characteristics of the oven.
Ready-made buns can be decorated with white or chocolate icing if desired. And you can just submit in the form in which they turned out.
And you can give them a simple shape, such as a rabbit. And bake these interesting and delicious buns.
After all, as you know, the rabbit is one of the funny and mysterious symbols of the holiday, carrying colorful eggs.
delicious easter pie
This is a recipe for an open pie, which is eaten with pleasure at the festive table. These pies can also be attributed, it can also be prepared for this holiday. Be sure to check out his recipe.
And for today's pie we need.
For test:
- flour - 3/4 cup
- butter - 50 gr
- sugar - 1 tbsp. a spoon
- ground almonds - 1/3 cup
- cold water - 2 tbsp. spoons
- powdered sugar - 1 tbsp. a spoon
For filling:
- cottage cheese - 400 gr
- butter - 100 -150 gr
- sugar - 3/4 cup
- egg - 3 pcs
- flour - 1 tbsp. a spoon
- frozen blueberries, blueberries, cherries - 100 gr
Cooking:
1. Sift flour twice through a sieve. Cut the butter into cubes and grind it with flour into crumbs.
2. Add sugar, ground almonds, pour in cold water, preferably from the refrigerator and knead the dough. Roll it into a ball, wrap in cling film and refrigerate for 30-40 minutes.
3. Then lay out the dough and roll it into a round layer, so that it is larger in size than the prepared form. We will need a form with sides.
4. Put the layer in the form and bend the edges up. Put in an oven preheated to 200 degrees and bake for 15 minutes.
5. Prepare the filling. Beat the butter with sugar, adjust the amount yourself, with a large amount of butter the cake will be more high-calorie. According to the recipe, it is recommended to add 150 gr, but I add 100.
6. Add flour, sugar and one egg. Mix everything until smooth.
7. Rub the cottage cheese through a sieve, or punch it with a blender, add the remaining eggs into it and mix.
8. Combine both masses, mix again and put in a baked form, which does not need to be removed from the form in which it was baked.
9. Put any frozen berries on top, or one variety, or mix two.
Canned apricots, peaches, cherries, plums can also be used. Or pitted cherries from jam.
10. Set the oven to preheat. We will need a temperature of 150 degrees. Bake the cake for 40 minutes.
11. Carefully remove the finished pie, allowing it to cool slightly. Once cooled, sprinkle with powdered sugar.
We prepared an open pie according to this recipe, and if you cook a little more dough, you can make decorations on top of it, either a braid, or figures, or flowers.
Festive bread with candied fruits on yeast
In the last article, we already prepared ordinary Easter bread, and today I propose to cook it differently, that is, in Greek. It turns out not only tasty, but also very beautiful.
We will need:
- flour - 600 gr
- milk - 250 ml
- water - 50 ml
- butter 82.5% - 125 gr
- sugar - 100 gr
- fresh yeast - 40 gr
- zest of 1 lemon
- candied fruits - 100 gr
- star anise ground - 1 pc.
- boiled eggs - 5 pcs
- yolk - 1 pc.
- white sesame seeds - st. a spoon
- vegetable oil - 1 tbsp. a spoon
Cooking:
1. Crumble fresh yeast into a bowl and pour warm water over it. Add 1 tbsp. a spoonful of sugar and stir using a whisk. You should get a liquid homogeneous mass.
2. Sift all the flour twice in advance. Add two tablespoons of flour to the dough and mix well with a whisk. The dough will turn out in consistency, like liquid sour cream.
Cover it with a towel and leave for 15-20 minutes for the dough to rise.
3. In the meantime, remove the zest from the lemon. Shred it. Cut candied fruit into small cubes.
4. By the time the dough comes up, knead the dough. To do this, mix the softened butter with the remaining sugar and mix thoroughly.
5. Add dough and warm milk, mix. Then pour the ground star anise and mix thoroughly with a whisk into a homogeneous, rather liquid mass.
6. Gradually, in small portions, add flour, stirring the contents after each addition.
7. Then add zest and candied fruits into the dough, then mix again and knead the dough. At first, do this in a bowl, you can add a little flour if necessary. Then put on the table and knead until smooth. The finished dough should have a plastic pleasant structure.
8. Put the dough back into the bowl, cover it with a towel and leave for an hour to proof and rise. The finished dough should double in volume.
9. Put it on the table, knead and divide into 4 parts. One of the parts should be slightly larger than the rest. From three parts roll up thin sausages 70 cm long.
10. Connect their ends and weave into a pigtail. It is not necessary to weave very tightly so that the dough has room to grow. Transfer the finished pigtail to baking paper.
11. Roll into a thick sausage 4 of the remaining dough. It should turn out according to the size of the length of the woven pigtail. Lay on top of it and press lightly.
12. Greek bread is baked with eggs, the eggs must be already pre-cooked and cooled, without cracks in the shell. Lubricate them with vegetable oil and put on top of the product we received, sticking them to the very bottom.
13. Put the bread for 20 - 30 minutes so that it rises.
14. In the yolk, add 1 - 2 tbsp. spoons of milk, mix. Lubricate the risen bread with the resulting mixture, it is best to use a silicone brush for this. Then sprinkle with sesame seeds.
15. Put the bread in an oven preheated to 180 degrees and bake for 40 - 45 minutes.
16. Then take it out of the oven and let it cool. Then remove the eggs, and put already pre-colored eggs in the vacated holes. There are many ways to color eggs.
Our Greek bread is ready and ready to serve. Both bread and eggs are all in one place, it is very convenient to eat both at once.
Easter lamb (lamb)
As a rule, kids are usually completely delighted with such lambs. They are always happy to take part in the baking process itself, and then eat them with no less pleasure.
Traditional Easter cupcakes in the form of dark and light lamb
Another baking recipe that will require a special form. Moreover, you can bake a lamb both white and dark.
We need for a light lamb:
- flour - 125 gr
- butter - 125 gr
- egg - 2 pcs
- sugar - 125 gr
- vanilla sugar - 1 sachet
- zest of one lemon
- baking powder - 1 teaspoon
- lemon glaze - 1 sachet
- coconut flakes - 50 gr
- sugar pearls for eyes - 2 pcs
- breadcrumbs
For the dark lamb:
- flour - 125 gr
- butter - 125 gr
- egg - 2 pcs
- sugar - 125 gr
- vanilla sugar - 1 sachet
- zest of one lemon
- baking powder - 1 teaspoon
- cocoa - 2 tbsp. spoons
- coconut flakes - 50 gr
- chocolate chips - 50 gr
- breadcrumbs
Cooking:
1. Remove butter and eggs from the refrigerator in advance. The butter should melt slightly and the eggs should be at room temperature.
2. Beat the butter with a mixer. Add sugar, vanilla sugar, lemon zest and eggs.
3. Sift the flour through a sieve along with the baking powder. Gradually, putting one tablespoon of the whipped mixture into the flour, knead the dough.
4. Lubricate the form with butter and sprinkle with breadcrumbs. Fill it out with the prepared test.
5. We will need an oven preheated to 175 degrees. Put the mold in it and bake for about 50 minutes.
6. Get the form, let it lie down and rest for 5 minutes. Then take out the lamb and let it cool.
7. Melt the icing in a water bath and coat the figure with it, let it dry slightly, then sprinkle with coconut flakes on all sides. Insert sugar pearls instead of eyes.
To prepare a dark lamb, add cocoa to the flour, and otherwise do everything in the same way as in the recipe already proposed.
For decoration, use coconut flakes and grated chocolate. Or just dust it with powdered sugar.
If you have a silicone mold with the image of a lamb, or small metal recesses with its image, then you can bake pastries in the form of cookies, about the size of a Tula gingerbread. Since on Easter, according to tradition, treats are distributed to guests, neighbors and just neighborhood kids, such cookies will come in handy, and you will simply go with a bang!
The number of ingredients is given for 2 small lambs of medium shape. If you cook cookies, then just increase their number.
Easy egg shaped shortbread recipe
We will need:
- flour - 2 cups
- baking powder - 1 teaspoon
- sugar - 1 cup
- butter - 100 gr
- egg - 1 pc.
- vanilla sugar - 2 sachets
Cooking:
1. Sift the flour through a sieve together with the baking powder twice into a large bowl. Add sugar and vanilla sugar.
2. Make a small hole in the middle and insert the egg, mix with a fork.
3. Remove 82.5% butter from the refrigerator in advance, cut it into cubes and let it thaw a little. Then add it to the flour and rub it with your hands into crumbs.
4. Knead the dough, wrap in plastic wrap and refrigerate for 1 hour.
5. Roll out the dough into a 1 cm thick layer. Try to roll it out evenly over the entire surface.
6. Make cookie blanks with a special recess or a suitable shape. If there is no recess, then you can use a plastic mold from Kinder - surprise, although it is round, it is pliable. Lightly squeezing it, you can set the desired shape.
7. Sprinkle the baking sheet with flour and carefully place the blanks on it, slightly correcting them so that there is an even oval. It is better to transfer using a flat spatula or a knife with a wide blade.
8. Bake in an oven preheated to 180 degrees for 15 minutes until slightly golden. Then carefully remove with a knife and leave to cool.
9. Decorate with prepared icing, powder, chocolate. You can simply cover with icing and sprinkle with various sprinkles, or you can make such a work of culinary art by decorating it with lace.
Here the products are made from gingerbread dough, if you want, you can make Easter eggs from it too. Or you can just take a painting lesson for yourself. After all, it doesn’t matter at all what kind of dough to bake cookies from. Bake from any, everything will be delicious!
A quick recipe for cookies without baking "Eggs - quick thinkers"
And if there is no time to bake, then you can not even bake it, but buy everything in the store.
We will need:
- round cookies with a diameter of 8 - 10 cm - 300 - 400 gr
- canned apricots or peaches - 1 can
- vanilla icing - 1 - 2 sachets
Cooking:
1. The size of the purchased cookies will depend on what you buy - apricots, or peaches. Ideally, apricots are needed, their half will just match the size of the egg yolk.
But it happens that it is difficult to buy apricots, then you can look for medium-sized peaches in halves. Or maybe you have stocks from the summer, and you made compotes from apricots for the winter, then you can use them on such an occasion. If you have not prepared, then prepare them next year for sure. Open in winter!
2. Choose thicker cookies, oatmeal is good. And I also want it to be completely flat.
3. Open a jar of apricots and put them on a napkin to drain excess liquid.
4. Dilute the icing as written on the package. It usually only takes a couple of minutes.
5. Put the cookies on the wire rack and cover their tops with still hot icing. Let it cool and put the apricot halves on top.
Canned apricots and peaches may darken slightly when exposed to air. Therefore, do not put them on cookies in advance. It is best to do this before serving.
This cookie looks like fried eggs. Original and interesting performance. And I am sure that such an idea will certainly please everyone present.
Festive honey grandmother in Polish
This is another type of baking that we always want on the festive table.
We will need:
- flour - 350 gr
- warm milk - 150 ml
- butter - 120 gr
- sugar - 1 tbsp. a spoon
- dry yeast - 1 teaspoon
- egg yolks - 4 pcs
- honey 4 tbsp. spoons
- raisins - 120 gr
- zest of 1 orange
- salt - a pinch
Cooking:
1. Sift flour into a large bowl, add salt and sugar to it. Add yeast and mix.
2. In the middle, make a small indentation and add egg yolks to it. Shake with a fork. Then pour in warm milk and add softened butter, preferably 82.5%. Mix.
3. Add raisins and zest. Knead the dough first in a bowl. Then lay it out on a work surface and knead for at least 10 minutes until an even elastic state.
4. Grease a baking dish suitable for baking with butter and put the dough into it. Cover with a towel or cling film and leave for 1 hour in a warm place to rise.
5. Preheat the oven to 190 degrees, and put the grandmother to bake for 40 - 45 minutes.
6. Get it, check whether it is baked or not by piercing it with a skewer or a toothpick. Let stand for 5 minutes, then remove.
7. Put the grandmother on the grill and brush with honey.
8. It is very tasty to serve it, cut into pieces, and always with butter and sweet hot tea.
This recipe is also suitable for baking fragrant honey cakes. The dough is soft and airy.
Glaze for painting Easter cakes, gingerbread and cookies
As we have noticed today, many pastries for the holiday can be decorated with icing. A holiday is a holiday, so the more colorful the table is, the better and tastier it will be.
And so I decided to include in the article a video with a master class on how to prepare such a glaze, how to color it, and how to use it.
Such knowledge will be useful not only for Easter, but also for other occasions when you need to decorate pastries.
All the recipes offered today are baked for a church holiday, both with and instead of Easter cakes. If you are tired of baking Easter cakes every year, then adopt an alternative option. Having decorated such pastries according to the holiday, you will certainly please all the guests and all your family.
For example, for the holiday I bake a lot of all kinds of pastries and only three small Easter cakes. I put one on the table, laying colored eggs around it, and I bake the other two to give them to my mother and my daughter's family.
Baked alternative pastries are so tasty and beautiful that they are always eaten first. Kulich is usually eaten last. At first, everyone cherishes it as a symbol of the holiday, and then they manage to eat so many pastries that they no longer want to. But interestingly, if a good dough is used for its preparation, then it can be stored for up to 3 days. And even after that, it remains very tasty.
A must have oven for Easter. Do not be lazy, do not buy on the very last day of the store, and do not say that you do not know how. We must observe a good good tradition, bake for the holiday ourselves, and teach this to our daughters and granddaughters.
So that the house smells of fresh bread, delicious aromas of vanilla and spices. All this brings comfort, goodness, joy, prosperity and well-being to the house. Therefore, take note of the recipes, use them, and let your house always be like this, and not otherwise.
Happy Easter to you! And all the best to you!
I always bake pasochki for Easter - Easter cakes. Because I am sure that they are the real true Easter pastries. We bake them every year in special forms for Easter cakes, three dozen at once, and treat all relatives and friends!
But recently, readers asked me to review Easter baking... and I was very surprised: how many interesting and beautiful things you can bake for Easter!!! How many different types of Easter baking are there in the world! Look what I found...
Easter cakes
These are the pastries we bake every year! Closer to Easter, I will share with you a family recipe. Because they are very tasty, rich and fragrant!
Easter nests
We roll small pigtails from sweet dough into a ring - and we get cute Easter nests! You can put pysanky or krashanka in them.
Easter wreath
A bigger nest - that's already! There will fit not one, but several krashankas. Very beautiful and easy to make, the recipe you will find at the link above.
Raisins, dried fruits are added to the dough, and in the middle of the "nest" you can put krashanki or plant a duck or chicken family - you get such an Easter decor.
In general, everything sunny, bright, green, spring prevails in the Easter decoration! After all, Easter is the holiday of the Resurrection, the Sun and Spring! Nature is awakening, the sun is warming, young grass is growing, little hares, lambs, kittens are born!
Easter ducks
What a cute shortbread cookie in the form of ducklings! It is very fragrant thanks to cinnamon. The recipe is here:.
Easter Bunnies
These bunnies love to bake for Easter. This is a bun from pastry in the shape of a bunny, it's easy to sculpt 🙂
Easter lambs
And if you make a lot of small curlicue buns, then you can make such a lamb out of them. Let's attach a bun head, legs, and the cutie is ready.
Curls can be made both simple from dough, and with poppy seeds, sugar, cinnamon.
But for such a lamb you will need a special form. I once tried this kind of food. What a delicious dough with raisins! Maybe one of you knows how to cook it?
Easter kittens
I also really liked these cute kittens! Simple and original cookies. Can be made from cottage cheese dough, and eyes and spouts from candied fruit.
Easter cupcakes
Here are some interesting silicone molds for Easter baking! You can bake cupcakes or cookies in the form of crackers, and then decorate them with icing and sprinkles, or sugar painting.
? So, shortbread cookies can be baked for Easter too! Only, of course, the figurines are not in the form of Christmas trees, but on the Easter theme: krashanki, bunnies, lambs. And how beautifully you can then paint it with sugar pencils! ..
And there are many types of Easter pastries of different nationalities. The British, Italians, Poles, Austrians - each country has its own holiday recipe! They are so diverse that this is a topic for a separate article. And I will definitely write about it in the near future, so we will be in touch! .. 🙂
Easter is a big Christian holiday. One of the main attributes is Easter baking, the recipes of which I present to you.
Forty days after Easter are festive, but the first week, which is called Bright, is most clearly celebrated. Services, open royal doors, ringing of bells…
There was a smell of hyacinths in the dining room,
Ham, Easter cake and Madeira,
It smelled of spring Easter of Christ,
Orthodox Russian faith.
It smelled of the sun, window paint
And lemon from the female body
Inspirational merry Easter,
What around the bell buzzed.
Igor Severyanin
When you read the stories about Easter of past centuries, you discover, for the first time with surprise, that Easter curd has always been the centerpiece of the table. For some reason, I am sure that not only for children, but also for adults of modern Russians, the first attribute of the Easter table is Easter cake. In the south of Russia and in Ukraine, Easter cakes are lovingly called "pasochka". With what impatience we waited in childhood, when grandmother, in a huge boil-down, wrapped in two or three warm blankets, put the dough on paska. It was always possible to improve the moment of excavation of a huge pan: the blankets were thrown back, the lid was lifted almost a meter in diameter, the dough was kneaded. Of course, I immediately managed to pinch off a piece of raw, but fragrant, delicious dough reaching for my fingers ... Pasochki were baked in tin forms, cooled, waiting for the most crucial moment - covering the tops with snow-white protein glaze and sprinkling with colorful sugar confetti. More! More!.. Admit it, this is the most delicious part of the cake.
Easter cake - bread - is of great importance. Baking will succeed - the whole year will pass like clockwork. The crust will crack, fall off - expect misfortune. Talk later, reassure yourself that the recipe is unsuccessful, and you just need to do it your own way and not listen to anyone.
... On a large tray - on it I can lie down - Easter cakes darken, Easter turns white. Roses on Easter cakes and red eggs seem black ... Easter and Easter cakes, in flowers, are studded with raisins.
The man chose bread and an Easter egg as the main attributes of the holiday. In our family, Easter breakfast starts with a selection of colorful eggs.
In other words, according to the Orthodox tradition, each member of the family must eat a piece of an egg consecrated in the church in silence, but we do not succeed.
colored eggs
As soon as craftsmen do not decorate eggs! Easter eggs are called multi-colored eggs, which are painted with wax. Krashenki are one-colored and my favorite eggs. Drapanki - eggs painted with a scratched pattern. Drawings are most loved by children - brushes, felt-tip pens, and pencils are used.
In Russia, not only bird eggs were painted, but also wooden, stone, and clay ones.
Each ornament on the egg has its own meaning, as does the color. Here are symbols of eternal life, male and female principles, symbols of the sun and fire, eternal life.
A red egg always symbolizes life and joy, health and strength - blue, spring and the awakening of nature, strength - green, brown and gold shades mean the earth and its gifts to humanity.
The Easter egg was endowed with unusual and magical properties. According to legend, an egg can put out a fire, make seedlings friendly, and cure livestock from ailments.
Give each other colored eggs!
Do you know the legend?
Mary Magdalena gave the Emperor an egg with the words:
- Christ is risen!
The emperor replied in surprise:
- Is it possible to rise from the dead? It is impossible, just as this white egg cannot become red!
And suddenly the egg turned bright red.
Since then, people have been giving each other colored eggs. Moreover, there are many games and fun. In our family, “battles” are accepted. Each selects his battle egg for the final duel. Who will win? The game is called differently in the regions of Russia: cue balls, taps, taps.
... I examine the testicles presented to me. Here is crystal-gold, through it - everything is magical. Here - with a stretching fat worm: it has a black head, black bead eyes and a tongue of scarlet cloth. With soldiers, with ducks, carved bone ... And now, porcelain, father. Wonderful panorama in it. Behind the pink and blue flowers of immortelle and moss, behind a glass in a blue rim, a picture is seen in the depths: a snow-white Christ with a banner has risen from the Tomb. The nanny told me that if you look behind the glass, for a long, long time, you will see a living angel. Tired of strict days, of bright lights and ringing, I peer through the glass.
Cottage cheese Easter without baking
Cottage cheese Easter is a sweet mass of cottage cheese, sour cream, cream, butter, spices, candied fruits, raisins, nuts, almonds. Cottage cheese Easter is being prepared without baking in special forms of pyramids of different sizes. Forms have recently been sold absolutely everywhere, it is difficult to choose the volume, there is no pattern.
“... Tolsty Voronin and the baker roll up the cottage cheese in a wide tub, roll up their hands, poke the cottage cheese with their red fists, pour raisins and sugar into it and deftly press it into the pastries. They give me a try on my finger: well, how? Sour, but I praise out of courtesy. We have crushed almonds in the dining room, you can hear it all over the house. I help grate the cottage cheese on a sieve. Golden worms fall on the dish - completely alive! They wipe everything, in five sieves; we need a lot of Easter. For us - the real one, smells like Easter. Then - for the guests, the front door, still a "small" Easter, two for people and another for poor relatives.
I show the preparation of mine for which I choose fresh home-made cottage cheese from whole milk, fragrant vanilla, selected candied fruits from exotic fruits. The choice of high-quality dairy and sour-milk products is the basis for success and excellent rich taste.
You and your family will love homemade raw.
Easter baking: recipes and traditions
All Christians celebrate Easter, and every corner has its own culinary traditions. Hardly any other holiday can boast an abundance of baking recipes, except perhaps Catholic Christmas.
Each product has its own history and legend. Some legends are passed from mouth to mouth by peoples for centuries, accumulating their magical, yes, yes, power. Is that why it becomes joyful when you work with dough, and it is very pleasant to look, touch, inhale the aroma of finished baking? At the same time, I want to know all the details, history, choose the best recipe, select the appropriate ingredients, forms, find printed and video sources.
In my holiday arsenal, there are several successful Easter baking recipes that I share with you. Baking something new every year is wonderful!
I hope you are interested in playful. Cross buns are a sweet and airy muffin, fragrant with spices. Each bun is coated with the thinnest, shiny layer of simple sugar icing. The dough is kneaded with dried currants, raisins or candied fruits, baked in the houses of England, Ireland, Australia and America on Good Friday for breakfast.
Tasty Notes has a detailed recipe and an interesting history of these little buns. I tried to describe in detail the simple cooking process itself, which will pay off with the delight of the home. In the note and recipe you will find not only folklore - songs, poems, signs, proverbs and sayings, but also the very birth of tradition.
I talk about another wonderful tradition in the recipe. Every fourth Sunday of Great Lent is called Mother Sunday in England. At first they visited only their native parish, and then they came to their mothers that day with cupcakes and flowers as a sign of love and respect. The tradition dates back to the 16th century, when bakers used simila, a fine white flour. It is impossible to confirm or deny the name of the symbol. Read the material I have collected - there is not much of it, but it was compiled with the help of historical printed sources.
Simnel is prepared according to the optimal recipe. Famous recipes of ancient Simnel include candied flowers, dried currants, dried fruit pieces, saffron, lemon peel, almond seeds. Over time, Simnel has evolved into an iconic Easter pastry. Marzipan appeared in the design of the cake. Eleven funny egg balls top the Simnel cake. The number of balls according to the number of Apostles at the Last Supper without Judas is eleven.
In the center, you can place a figure of Christ or symbols of Easter - eggs made of chocolate, funny yellow chickens, Easter hares and symbolic flowers. I made almond marzipan with my own hands - tender and not drying out.
The Balearic Islands have their own culinary traditions - pastries My recipe contains only the traditional ingredients of this simple but very tasty pastry - fresh orange juice, aromatic olive oil, lard. The dough is crumbly, tender, does not get stale for a long time.
I was interested in the history of Austrian traditional pastries -. Firstly, there was a suitable cake form in the storeroom, and secondly, I really love rum, and any pastry with it delights me. By tradition, I began to look for a "real" recipe. It turned out that my cake mold “with a hole” is not needed, and the authentic Carinthian reindling has a different shape, and the pastry itself is recognized as the culinary heritage of Austria, as the ministerial website broadcasts. Traditions are maintained, they are tried to convey and pass on to future generations.
Since there was no time to order a form in Austria, I got a nice pan that faithfully served as a form for my pie or roll, I don’t know what to call this unique pastry.
All ingredients are available, the process is simple.
On the pages of "Tasty Notes" you will get acquainted with - Spanish Easter pastries and its unequivocal history, namely the sweet version. Baking molding is interesting, as is a fun story.
However, read on for yourself and try to cook!
Italian Easter bread is fluffy, moderately sweet, rich in taste, layered, soft and airy like a brioche. The bread is flavored with orange peel and anise.
With a delicate sugar-milk glaze and splashes of colorful sweet sequins, children will love it and will decorate the Easter table. They bake wicker bread, braiding braids from delicate pliable dough, and decorate them with multi-colored eggs. I offer you a proven recipe.
The Internet flashes with attractive photographs of all kinds of braids, braids and braids. However, not everyone knows that this is a traditional Greek pastry - tsoureki. Its Easter version, decorated with bright red eggs, as a tribute to the legend, is called lambropsomo. Tsureki contains a couple of rather rare ingredients. But in times of uninterrupted communications, travel, it will not be difficult to find and buy Magaleb cherries and resin from pistachio trees.
The note uses excerpts from the work of Ivan Shmelev "Summer of the Lord", Igor Severyanin "Easter in St. Petersburg". I hope that you will take advantage of my experience and the recipes for the Easter table will come in handy. In total, there are more than 600 proven recipes on my website, I included some of them in the article. The material is being added. Stay tuned!
Happy Easter to all visitors! Live deliciously and cook with pleasure! Don't forget to share the information with your friends!
In addition to Easter cakes, many housewives also cook pies. Today I will describe for you a simple Easter cake recipe. We will cook it on a yeast dough.
Soon the Great Christian holiday - Easter. For him, you need to bake a delicious holiday cake. Today, your attention is given to an Easter pie, the recipe with a photo of which is already waiting for you below. The recipe is quite simple and is popular with both experienced hostesses and young girls. The detailed preparation thereof will be described below.
Easter Pie Recipe
Ingredients:
- flour - 500 gr.,
- butter,
- salt - a pinch,
- sour cream - 150 gr.,
- sugar or granulated sugar - 4 tablespoons,
- dry yeast - 2.5 tablespoons,
- water - 100 ml.,
- eggs - 2 pcs.,
- vanillin - 1 pc.,
- raisins - to taste
- Candied fruits can also be added if possible.
Cooking method:
Step 1. In a small saucepan, heat water (100 ml.), Add sugar (4 tablespoons) and yeast (2.5 tablespoons). Mix everything thoroughly and leave for a few minutes.
Step 2 Then you need to beat the eggs and a little sugar.
Step 3 In water with yeast, add sour cream (150 gr.), A couple of eggs, vanillin (1 pc.), Raisins to taste. Gradually add flour (500 gr.) To this mixture and stir. The dough should be soft. Then it is covered with a towel or food foil and left for a while so that it fits.
Step 4 After a while, the dough rolls out, but not too thin. Candied fruits are placed at the bottom (to taste) and the sheet is folded into the shape of a donut. Cuts are made and the dough rises again. Now it takes the form of a flower.
- The oven heats up before baking. The dough is smeared with yolk and baked for half an hour. After baking, the cake is smeared with icing and sprinkled with powder. The cake is tasty and beautiful. In the center you can put a container with a couple of boiled, colored eggs.
- In addition to the above ingredients, you can add walnuts, and instead of water, it would be ideal to add milk.
- To prevent the dough from sticking to the mold during baking, foil or special paper is placed on the bottom, you can sprinkle the bottom with breadcrumbs or flour, grease the mold with oil. It is also recommended to put a container of water on the bottom of the oven. It has a positive effect on yeast dough.
Easter Cake (video)
Enjoy great pie!
Christ is risen! Have a nice day and bon appetit))
