Original recipes for Easter baking: Easter cakes, pies and pastries. Easter baking: recipes

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 the central place on the table has always been Curd Easter. 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, reaching for my fingers, delicious dough… Pasochki were baked in tin molds, cooled down, 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's impossible like this white egg can't turn 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 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.

I have several in my holiday arsenal. good recipes Easter baking 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 covered with the thinnest shiny layer of simple icing sugar. 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 interesting story those 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. Known Recipes of ancient Simnel include candied flowers, dry currants, dried fruit pieces, saffron, lemon peel, almond grains. 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 traditional ingredients this simple, but very tasty pastry - fresh orange juice, fragrant oil olives, lard. The dough is crumbly, tender, does not get stale for a long time.

I was interested in the history of the Austrian traditional pastry– . 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 stations Tasty notes» you will get acquainted with - Spanish Easter pastry and its unambiguous 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. Adds flavor to bread 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 colorful 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!

A festive Easter cake is a real decoration of the table! We offer interesting recipes pies: with apples, meat, Greek, Italian, flower pies!

The Easter flower pie, the recipe of which we offer today, will appeal not only to young, but also to experienced housewives.

• sour cream - 150 gr.
• water (warm) - 100 ml.
• granulated sugar - 4 tbsp.
• dry yeast - 2.5 tbsp.
• butter- 75 gr.
• eggs - 2 pcs.
• wheat flour - 550 gr.
• vanillin - 1 sachet
• candied fruit

After collecting everything necessary products you can start cooking. Dissolve the yeast in warm water, add a spoonful of sugar and mix everything. Give time to stand - 10-15 minutes.

Mix the eggs with the rest of the sugar.

To the dissolved yeast, you need to add warmed oil, salt, vanillin, sour cream, pounded eggs. All very well and thoroughly stir.

Gradually add flour.

You will need to knead a soft and fairly elastic dough.

Ready dough put it in heat so that it can rise.

Roll out the risen dough with a rolling pin so that the thickness is no more than 0.5 cm.

The rolled dough must be greased with sunflower or butter.

Then lay out pre-soaked raisins and candied fruits on a sheet of dough.

Roll the sheet of dough into a roll and connect its ends.

Place a glass in the center of the circle so that the center does not stick together during baking.

Then you need to make the same cuts with a knife.

Give time to approach the future flower.

Brush with egg yolk before baking.

Bake for 30 minutes. Decorate with frosting and confectionery topping. For the glaze, beat the egg white with sugar until the desired density and density.

Your easter pie- the flower is ready. Enjoy your meal!

Recipe 2: Openwork Poppy Cake for Easter

An original, but rather simple cake at a festive Easter table will have to at the right time. Yes, in fact, and on any other festive feast this beauty will be not only a wonderful decoration, but also a wonderful treat.

For dough:

• 1 egg
• dry yeast - teaspoon
• 500 g flour
• butter - 10 g.
• sugar - one and a half tablespoons
• milk, water and kefir - a third of a glass
• vegetable oil - 2.5 tablespoons
• salt - 1/5 teaspoon

• poppy seeds - a third of a glass (3 bags of 20 g each)
• sugar - 3 tablespoons

Pour a third of a glass of poppy seeds into boiling water and cook for about two hours (if it is in the same bags as mine).

During the cooking process, the poppy should swell a little and become softer. It is better to use dried or fresh poppy seeds, and not in bags (he, in such packages, as a rule, is already a little fried and practically does not swell). While poppy seeds are cooking, prepare the dough. Melt the butter in a small metal bowl.

Then add flour.

Knead not a thick dough.

We cover it with a lid or a cup, on top with a towel, and hide it in a warm place.

After half an hour (maybe a little more), when the dough rises, we crush it and again hide it in heat. After re-raising the dough, you can proceed to the construction of the pie.

When the poppy increases in volume, we throw it into a colander, covered with 2-3 layers of gauze.

After drying a little, mix poppy seeds with sugar.

From ready dough roll out (it is better to knead with your hands) a rectangular cake 5 mm thick.

We spread the filling over the entire area of ​​\u200b\u200bthe rolled out dough.

We turn the stuffed cake into a roll and cut off both its ends. They will be needed later.

We shift the roll onto the oiled parchment and, having formed a roll out of it, we pinch the ends.

With culinary scissors, we make cuts through each centimeter around the entire circumference of the roll, without cutting to the end. It turns out a kind of petals interconnected.

Now let's start decorating the cake. We bend every third petal into the inner hole of the roll and turn it up with a poppy. Untouched two petals are slightly pushed apart in different directions. It turned out an openwork cake in the form of a flower.

We insert (one under the other) the cut ends of our roll into the center of the pie, slightly turning them with poppy seeds outward.

Break an egg into a bowl.

Using a pastry brush, brush the pie with the beaten egg.

We move the cake with parchment together on a baking sheet and bake at 200 ° C. After about half an hour, take out the baked pie. Here he is, our handsome man. Isn't he good?

Recipe 3: Collapsible Easter Apple Pie

I suggest you try an unusually tasty and fragrant yeast collapsible Apple pie. Making this pie is not difficult, but in the end - wonderful lush pastries, which is excellent served with tea or milk. The pie is shaped into rolled buns and then baked in one form as a pie. The hot cake is poured with orange syrup, which makes it incredibly fragrant. And after baking, the cake is disassembled into the same buns. Try it, this apple pie is sure to please everyone without exception.

• milk 100 ml
• wheat flour 400 g
• sugar 6 tbsp
• egg 1 pc.
• dry yeast 1 ½ tsp
• vegetable oil 2 tbsp.
• salt 1 tbsp.
• butter 20 g
• orange juice 100 ml
• apple 2 pcs.
• powdered sugar to taste
• vanilla sugar 1 tsp

And then, break the pie into 7 buns and serve with a cup fragrant tea or with milk - incredibly tasty. Enjoy your meal.

Recipe 4: Easter Raisin Pie (Step by Step Photos)

• chicken egg 4 pcs
• sugar 200 g
• butter 100 g
• sour cream 5 tbsp
• flour 400 g
• vanilla to taste
• baking powder 2 tsp
• raisins to taste
• sprinkle to taste

To begin with, we take the eggs and beat them with a mixer, so the consistency will be airy, and the cake will rise better, if there is no mixer, then beat with a whisk, then add sugar and continue to beat, for more good taste you can add vanilla. The result is a whitish frothy liquid.

Lightly melt the butter over low heat, then add it to the eggs and mix well, sour cream will follow the butter, add it as well. Separately, mix the flour with the baking powder, if possible, sift the flour through a sieve. Next, in small portions, pour the flour into our liquid mixture, until all the flour is gone, knead until a homogeneous mass is formed. And our dough is ready.

We prepare a container for baking, cover it with baking paper, grease with vegetable or butter. You can sprinkle with semolina to form a crisp. Now you can pour the dough, which we do. You can pour half and sprinkle with cinnamon and sugar, and pour the remaining dough on top, this is at your discretion. You can experiment with the filling.

Sprinkle with raisins and confectionery sprinkles on top, I had balls of different colors, they will serve as a decoration for our pie. Raisins can also be added to the dough itself as a filling. In order for the top of the pie to be covered with a crust and be crispy, I sprinkle with semolina, in a small amount.

We put the cake in the oven for 20-30 minutes at a temperature of 200 degrees. If necessary, then hold longer, when baking, it is advisable not to open the oven. The cake is ready, bon appetit!

Recipe 5: Easter Cottage Pie (with photo)

Easter pie is a traditional holiday treat stuffed with cottage cheese and raisins. You can cook it in any shape, in this recipe it is proposed to make basket-shaped pastries in order to decorate the table in an original and tasty way on the bright Easter holiday.

For the test

• Wheat flour 600 grams
• Butter 125 grams
• Cream 120 milliliters
• Milk 50 milliliters
• Water 70 milliliters
• Sugar 100 grams
• Vanilla sugar 2 sachets
• Egg yolk 4 pieces
• Vegetable oil 1 tablespoon
• Lemon zest from one fruit
• Fresh yeast 25 grams

For filling

• Cottage cheese 400 grams
• Cream 60 milliliters
• handful of raisins
• Sugar 2 tablespoons
• Egg yolk 1 piece
• Vanilla to taste
• Orange peel to taste

For brushing the pie

• Egg yolk 1 piece
• Milk 2-3 tablespoons
• Sugar 1 teaspoon

You can knead the dough with a bread maker, but if you do it by hand, first dilute the yeast in warm milk, adding 1 tablespoon of sugar and 1 tablespoon of flour. Mix well and let rise for about 20 minutes.

Put the flour in a large bowl and add softened butter to it. Separately, beat the yolks and pour them into the flour in the same way. Then send the rest of the ingredients for the dough there and, finally, the sourdough that has increased in volume.

Mix well soft dough. If it seems to you that there is not enough flour, be sure to add more.

Cover the finished dough with a kitchen towel and leave to rise in a warm place for 1 hour 30 minutes. This is the time for the yeast, they will increase the volume of the mass several times, so that the finished cake is soft.

When the dough is ready, start sculpting the pie. Immediately separate a little from the total mass of the dough to make a handle and decorations for your basket (leaves, crosses, flowers, etc.).

In order to weave a handle, roll three sausages of the same size from the dough, interlock them together, and then braid them into a pigtail. And fix it at the end.

But most of it will still go to sculpting the basket itself. The soft dough is easily formed and stretched by hand, so there should be no problems with the formation of the basket. Blind separately the base - the bottom of the pie and its top, which then cover the filling.

Raisins must first be soaked for 15 minutes in hot water or in rum. Then drain excess liquid from it, mix with soft cottage cheese and the rest of the ingredients for the filling. You should get a homogeneous curd mass.

Place the finished filling on the prepared dough, then cover it on top and fasten the edges well. Also fasten the handle of your basket between the layers of dough.

Set the oven to preheat to 170 - 180 degrees Celsius.

While it's heating, decorate your Easter cake with pastry scraps and brush the top with a beaten mixture of egg yolk, milk and sugar.

Attention: form the cake immediately on a baking sheet covered with baking parchment.
You need to bake the Easter pie until the dough is covered with a pretty appetizing blush. This will mean that it is baked. The filling should also have time to bake during this time.

And another note. If you want a round cake, then take more filling, as when sculpting a basket, part of the dough goes to the handle.

Easter cake must be served with colored eggs and a good mood. With such festive pastries, you can meet guests and please relatives.

Recipe 6: Neapolitan Easter Pie

The cake turns out very tasty, with tender curd filling and subtle citrus aroma. Nice citrus cheesecake.

• wheat flour 320 grams
• butter 120 grams
• sugar 50 grams
• baking powder 1 tsp
• a pinch of salt
• eggs 2 pcs.

• cottage cheese 18-20% 500 grams
• sugar 100 grams
• yolks 4 pcs.
• milk 250 ml.
• butter 60 grams
• starch 2 tsp
• wheat flour 3 tbsp
• vanilla sugar 1 tbsp
• orange peel 1 tbsp
• ground cinnamon ¼ tsp
• candied lemon 2 tbsp

Sift flour with baking powder, add sugar and chilled butter cut into cubes. Rub with fingers until crumbly.

Add eggs, knead the dough.

Wrap in cling film and refrigerate for about an hour. Cooking cream. In a ladle, grind 2 yolks with half the sugar until white. While whisking, add starch and 3 tbsp. flour. Still whisking, pour in hot milk.

We put the ladle on the stove and over low heat, stirring constantly, bring the cream to a boil. As soon as the mass thickens - remove from heat. Add butter, stir and leave to cool. Beat cottage cheese with the remaining sugar, grated zest, cinnamon and 2 yolks in homogeneous mass. If the cottage cheese is dry and whipped poorly, you can add 3-4 tbsp. sour cream or natural yogurt. We connect the cooled custard With curd mass, whisk thoroughly.

Stir in finely chopped candied fruits. We take our dough out of the refrigerator. We divide in half. We roll one half into a circle, 5-6 cm larger in diameter than the form in which we are going to bake the pie. We shift the rolled out dough into a greased form, press the edges to the sides. Lay out the filling.

The second half is rolled out into a circle slightly larger than the diameter of the mold and cut into 10 strips of the same width.

We spread the strips in the form of a lattice on top of the filling. Lubricate with yolk if desired.

Bake in an oven preheated to 180 degrees for 1 hour 30 minutes. After 50 minutes, cover the top with foil and bake. Let the finished cake cool to room temperature in the form, then put it in the refrigerator for at least 2 hours.

Recipe 7: Greek Easter Pie (Step by Step)

I propose to cook delicious, fragrant Greek Easter bread for Easter. A braided pigtail with decorated eggs looks very impressive. Undoubtedly, this pastry will decorate your Easter table.

• Flour - 600 g
• Sugar - 100 g
• Fresh yeast - 40 g
• Warm water - 50 ml
• Milk - 250 ml
• Softened butter - 125 g
• Candied fruits - 100 g
• Zest of one lemon
• Star anise ground - 1 pc.
• Boiled eggs - 5 pcs.
• Yolk - 1 pc.
• Sesame seeds - 1 tbsp. l.
• Vegetable oil - 1 tbsp. l.

Opara. Dissolve yeast with warm water and 1 tsp. Sahara. Add 3 tbsp. l. flour, knead a liquid dough. Cover with a towel and put in a warm place to rise for 15 minutes.

Remove rind from lemon. Cut candied fruit if desired.

Mix softened butter with sugar in a bowl. Add dough, warm milk, mix.

Let's start the test.

Add some flour, mix. Pour out the zest and candied fruits. Next, add the remaining flour and knead the dough well. Knead the dough well on the table for about 5 minutes.

Cover the bowl with a clean towel, put in a warm place and leave for about 1 hour.

Test section. The dough has doubled, now it needs to be kneaded. Divide the dough into 4 parts. Three parts are the same, and the fourth is slightly larger.

From three identical parts we make sausages 70 cm long.

Weave a loose braid.

Roll out the fourth part into a sausage the length of a pigtail, put it on a pigtail and press it a little.

Set top lubricated vegetable oil boiled eggs. Leave the Easter bread warm to rise. Brush with egg yolk (+ some milk), sprinkle with sesame seeds.

Bake Easter bread in an oven preheated to 180 degrees for about 40 minutes. Let the bread cool completely. We take the eggs out of the bread and change them to beautiful colored eggs. We put the bread on the festive table in the center. Christ is risen!

Recipe 8: Italian Easter Cake

The Italian Easter pie is also called village pie - it contains the simplest and most accessible products for peasants, which they already operate in Everyday life. An exception to our realities is, perhaps, ricotta - it is not difficult to buy it, it has long been offered in many large supermarkets, however, the price leaves much to be desired, so I replaced it in the recipe with cottage cheese and cream, and did not regret it at all. Next time, however, I’ll add a spoonful of starch to the cheese mass, but it turned out very, very worthy. However, if you have affordable ricotta on hand, of course, it’s better to take it, cottage cheese and cream are a completely different story.

Filling Ingredients:

• 1.5 kg of spinach;
• 200 g parmesan;
• a pinch of nutmeg;
• 25 ml of olive oil;
• 500 g ricotta (I have 400 g homemade cottage cheese and 100 ml of heavy cream);
• 1 onion;
• salt, black pepper to taste;
• 12 eggs;
• 3 branches of marjoram.

Dough Ingredients:

• 600 g flour;
• ½ tsp salt, 350 ml of water;
• 35 ml of olive oil;
• olive oil for greasing the dough.

We measure flour. We sift, yes - if not very lazy. I'm always lazy, just this time I had enough free time.

We mix water, salt and oil (as it turns out, we mix it, you don’t need to tell me about physics) and pour it into flour.

And knead the dough. Not very tight, soft, a little sticky, but overall very pleasant, elastic. Manually - not difficult, I - I repeat - lazy to the point of impossibility, kneaded in a combine.

Further, the recipe prescribes to divide the dough into 4 parts at once, and two balls should weigh 300 g each, two 180 g each, but I didn’t understand such extra gestures at this stage, so I rounded everything that was, and hid all this in package. Moved away.

And the stuffing games began. First - ricotta, which I did not have, so I put cottage cheese and cream in the processor.

And grind it as smooth as you can. Rather, how could the combine.

Mixed. Ready. Rather, part of the filling is ready.

Laid out in a frying pan olive oil, began to fry until translucent.

Washed spinach cut into cubes. In general, whatever.

And in the bow. In parts - I can’t imagine how large the pan should be in order to immediately accommodate all the spinach, but, fortunately, it loses volume very quickly, so it’s not a problem to stew it, gradually adding everything that is required.

It didn't turn out very appetizing, I agree. But you are not in a hurry to draw conclusions, it is still just grass - and even, in fact, almost without taste. So I added salt, pepper, marjoram.

And put it in a sieve - spinach juice, although it is wonderful food coloring but to me he's in this case absolutely not needed.

Separately mixed 2 eggs and 50 g of parmesan.

And I combined it all with spinach. Not appetizing, I agree. But that's for now.

I prepared the pan - I like to put a sheet of baking paper on the bottom, insuring myself and ensuring that the cake is transferred to a plate without any problems, but you can just lightly grease the walls-bottom with olive oil.

She took out the dough, rounded it again, admired it.

And she mercilessly chucked it into 4 parts - those that she wrote about above: 2 more and 2 smaller.

I rolled out large balls - into thin layers.

I laid out the first one in the form - along the bottom and sides.

She poured about a tablespoon of oil.

And smeared it on the dough. Handsomely! I don’t know why, but this process pleases and inspires me. In general, the preparation of this pie for some reason was a very meditative and enjoyable experience, so just in case, I would recommend trying it again just in case.

Cover with a second rolled out sheet of dough.

And yes, I oiled it too.

The turn of the spinach filling came - op-la, laid out, leveled.

And this is where the fun begins! With the back, round side of a tablespoon in the last layer (which is white - regardless of whether it is with ricotta or with cottage cheese), you need to make 7 indentations. Neat and cute.

The yolks are very lovingly, carefully and still meditatively laid out in the recesses.

Squirrels slightly whipped with salt.

And poured over the yolks.

Leftover parmesan.

I rolled out another ball of tesa, laid it on top of the fillings. Lubricated with oil.

And last.

Trimmed off the excess dough. My soul couldn't bear the simple decision of disposing of it in the bin, so I rolled it thinly into a layer, sprinkled it with salt and some fragrant seeds, cut it into strips, rolled it into sticks and hid it in the oven. Literally in 10 minutes, cool breadsticks were ready, which the children and husband immediately ate. However, as my friend, a bread baker, once told me, she is not a slave to the dough, so you need to throw away the excess and not suffer. You somehow decide for yourself what is closer to you.

The edges are fastened, wrapped.

Oiled up again.

Well, and in the oven - at 180 degrees, for about 55 minutes.

Before slicing - I repeat - it is very advisable to let the pie cool completely.

In general, it is not difficult, right? It is necessary to play, but for some reason these games are all very pleasant and enjoyable. Happy Easter to you!

Recipe 9: Easter Meat Pie with Eggs

If you want to diversify the festive table and surprise guests delicious pastries, cook an Easter pie with meat and quail eggs, a recipe with a photo of which I want to offer you.

The efforts you put in and the time spent on making the cake will be compensated by the enthusiastic praise of your family and friends, as this cake is really very tasty, and thanks to its attractive, appetizing appearance, it can become a decoration for any holiday table.

• wheat flour - 300 g;
• butter - 80 g;
• chicken eggs - 3 pcs.;
• quail eggs - 7-8 pcs.;
• milk - 150 ml;
• dry yeast - 7 g;
• sugar - 1 tsp;
• minced meat - 500 g;
• onions - 2-3 pcs.;
• garlic - 2-3 cloves;
• dry marjoram - 0.5 tsp;
• black pepper;
• salt.

Melt the butter in a water bath.

Pour milk into a saucepan with melted butter, add two egg yolks, a teaspoon of sugar and a pinch of salt. Set the squirrels aside, we will need them later. Turn the contents of the pan into a homogeneous mass with a whisk.

Mix dry yeast with sifted flour and add everything to the warm milk-egg mixture.

Knead a soft dough, cover the bowl with the dough with a towel and place in a warm place for an hour. The dough should double in size.

In the meantime, work on the meat filling for the pie. Minced meat can be taken from any meat, I have pork. Add minced onion and garlic, dry marjoram, ground black pepper and salt to taste to the meat. Pour in egg whites and mix thoroughly by hand.

When the dough rises, divide it into two equal parts. Roll them into round cakes 5 mm thick.

Spread on the dough in an even layer. meat stuffing, leaving a free space around the edge so that you can later pinch the dough.

Boil quail eggs, cool and peel. Lay the eggs in a circle at a distance from each other. I used egg halves for the pie, but you can put whole ones, then the quantity quail eggs The recipe should double in size.

Cover everything with another cake of dough and pinch the edges.

Place a cup or bowl with a diameter of no more than 10 cm in the center of the pie blank. Cut the blank into several petals so that each contains an egg.

Pinch each petal from one edge and turn to the right. The top side of the petal should be open.

Thus we form the whole "flower".

Carefully transfer the cake to a baking sheet, which is pre-lined with baking paper. Leave it in a warm place for 20 minutes to let the dough rise. From a piece of dough, make the letters XB and place them in the center of the product. Beat a small egg with a whisk and brush the pie before baking.

Heat the oven to 180 degrees and bake the Easter meat pie in the oven for 40 minutes.

Serve pastries on the festive table can be both warm and cold. Bon appetit everyone!

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, in Light Christ's Resurrection 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 from yeast dough. And this is not accidental, this dough is alive, it "breathes", "grows", finished goods are obtained 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 large quantity milk.

10. Then bake in an oven preheated to 180 degrees for 35 - 40 minutes, depending on the size of the buns and the features of the oven.

Ready-made buns can be decorated with white or chocolate icing. And you can just submit in the form in which they turned out.

And you can ask them simple form 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 for 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 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.

Can also be used canned apricots, peaches, cherries, plums. 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. Ready pie Take it out carefully and let it cool down a bit. And already cooled sprinkle 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. fresh yeast crush into a bowl and pour warm water over them. 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.

Use for decoration 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 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 culinary arts, decorating it with lace.

Here the products are made from gingerbread dough if you want, you can cook Easter eggs and from it. 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 top with more hot glaze. 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 take it into service 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 what is interesting if for its preparation is used good dough, it can be stored 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.

To smell in the house fresh bread, delicious flavors 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 much is there in the world various kinds Easter baking! 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

Small pigtails from sweet dough roll it into a ring - and you 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

That's how cute shortbread in the form of ducks! 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 is there 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 cookie. Can be made from cottage cheese dough, and eyes and spouts from candied fruit.

Easter cupcakes

Here are some interesting Silicone forms for Easter baking came up with! 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! .. 🙂

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 you get great results. In order not to overdry the Easter cakes, put on the lowest shelf oven tray with water. 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 rich dough (grated beans must be added to it). lemon peel). 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 yolks with orange juice, 150 g 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. finished cake cool, cover with 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 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. Cover the baking sheet parchment paper, put 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 fruit.

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 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 the 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

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