Easter cake - Easter cake.

Besides 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 delicious birthday 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 as well as in 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 good day and Bon Appetit))

The perfect recipe for curd Easter without baking:
The dish itself is very tasty and tender.

Ingredients: 800 g cottage cheese; 2 tbsp. Sahara; 100 g butter; half a glass of sour cream;
half a glass of peeled and chopped almonds; 5 eggs; raisins; half a tsp. salt.
Cooking:
1. Rub the cottage cheese through a sieve several times, and then mix it with sour cream.
2. Rub the butter together with the sugar, gradually adding the eggs. Sugar should be completely dissolved in this mixture. Mix the finished mass with cottage cheese, add pre-washed and dried raisins and almonds.
3. Lay out the base in a specially prepared form and carefully tamp the Easter with some kind of load. Put it in the refrigerator for at least a day.
4. After that, you can safely lay out the cottage cheese Easter on a plate. Then decorate with sour cream with sugar, nuts, candied fruits or raisins.

Easter Pie from Genoa:

"Easy and fast Easter cake": - The main thing is that it always works out.

We will need:
0.5 l of warm milk, 6 eggs, 200 g plums. butter, 2-3 tbsp sugar, 1 tbsp. raisins, 50g raw yeast or 16 g dry (2 sachets are possible), 0.5 tsp salt, vanilla, 2-3 tbsp. vegetable oil, 1.5 kg of flour.
Yeast pour 0.5 tbsp. warm milk, adding 1 tbsp. flour, 1 tbsp. Sahara. All this is well stirred and set aside for fermentation - this is our dough.

Eggs rubbed with sugar
Add butter melted and cooled in milk.
(We take 0.5 liters of milk indicated in the recipe and pour it into a saucepan, take 0.5 cups of dough from it, and put 200 g of plum oil into the remaining (what is in the saucepan) and put the saucepan on fire and heat until until the butter melts in the milk. It turns out that we heat the butter and milk at the same time. Then we remove the saucepan from the heat and cool.)

pour in the steam,

grows. oil, put raisins and add flour. Stir everything with a spoon. Knead the dough. It doesn't have to be cool! It will turn out quite soft, but that's how it should be. The dough will be very sticky - this is normal.

In the test, the spoon can "stand", even slightly falling over, but only slightly. But never fall. This will mean that the dough is watery.

Here you can see that the dough does not stretch much behind the spoon, but, as it were, comes off.
Cover the dough with a towel and put in a warm place for 5-6 hours to rise. The dough should increase in volume by 2-3 times. If the dough comes up faster in time, then you do not need to wait 5-6 hours, but immediately lay it out in forms.
When the dough rises, prepare the forms for Easter cakes. I usually grease them with butter and sprinkle with flour. Grease hands. oil and take the dough and fill it with molds 1/3 of the volume. Let go in the forms of 0.5-1h. Put in hot oven and oven on medium. (180 degrees) fire for 45 minutes.

Here is another original recipe for Kulich on KEFIR

Easter cake with baked milk:

1 l. baked milk;
1 kg. sugar; 500 gr. drain. oils;
10 eggs; 3 yolks;
150 gr. fresh yeast.
Lightly beat the eggs, cut the butter into pieces, mix all the products with warm milk and leave in a warm place for 8-12 hours (feel free to leave overnight).

Then pour in:
1 tsp salt; 200 gr. steamed raisins;
2-3 sachets vanilla sugar, 2 tbsp. cognac;
about 2.5 kg of flour.
Knead a soft, viscous dough, dipping your hands in sunflower oil.

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

Apply 1/3 of the molds,
wait until it approaches almost to the brim and bake at 180 gr. until ready.
Grease the top of the cooled cakes with icing, decorate

Sand cake with cottage cheese filling from Veronica Kramar

The cake turns out to be very tasty and tender, worthy of the Easter table. sand cake combined with a delicate curd filling and air cloud protein soufflé, just melts in your mouth.

Sift flour into a deep bowl and add baking powder. Then rub the oil on coarse grater or cut into small cubes and combine with flour. Grind the butter with flour into small crumbs. Beat the egg with sugar with a whisk and pour into the flour crumbs. Knead non-sticky to hands elastic dough. Wrap it up in cling film and refrigerate for an hour.
Lay out the baking dish parchment paper(I have a detachable form of 20 cm). Remove the dough from the refrigerator and put it into a mold, forming high sides.

cook curd filling: put cottage cheese, sour cream, yolks, semolina, sugar into the blender bowl, vanilla sugar and beat up homogeneous mass. Spread the curd filling on shortbread dough and flatten.

• walnuts 1 cup (peeled)
• sugar for the layer 70 g,
• milk 130 ml,
• fresh pressed yeast 15 g,
• sugar 45 g,
• flour 370-400 g,
• eggs 2 pcs.,
• butter 50+15 g,
• vanilla on the tip of a knife
• salt - a pinch,
• yolk and 2 tablespoons of milk (cream) for greasing the pie,
• protein-sugar or other glaze to taste.

Cooking process:

The preparation of any sweet pastries begins with dough. Crumble the yeast into a deep container and pour warm milk over it. Mix the milk mixture thoroughly with a spoon, adding a pinch of sugar and a few tablespoons of flour to it. Cover the dough with cling film and leave for 20 minutes in a warm place.

Pick up a large bowl in which you will knead the dough. Beat one whole egg and yolk into this bowl, add sugar. Put the bowl of egg white in the fridge and use it to make the frosting.

With a whisk, carefully stir the sugar with eggs, add salt and vanilla. In the meantime, the dough for the Easter pie has risen well enough, the yeast has started to work.

Pour the batter into the egg mixture, mix with a whisk.

Sift the flour and add half of it to the dough.

Knead the dough with a spatula for about 5 minutes.

Cover the dough with cling film and set aside in a dry and warm place for half an hour. Yeast dough during this time has doubled.

Now pour the melted, but slightly cooled butter into the dough. Knead the dough with your hands until smooth.

Add more flour (170 g) and continue kneading the dough with yeast for up to 10 minutes. Sprinkle some flour on top and cover the bowl with plastic wrap. Put the dough again for 50-60 minutes in a warm place.

Meanwhile, prepare the walnuts in layers in easter pie- Easter cake. Toast the nuts in a dry frying pan and set aside. Grind the nuts in a mortar to a state of large crumbs.

The pie dough has rested and has risen well.

Sprinkle the table with flour and form 4 pie blanks from the dough, different in size from larger to smaller, as for a children's pyramid.

Wrap foil or greaseproof paper around the bottom of a medium detachable form. Form the largest cake with your hands and transfer to the foil. Brush the first layer with melted butter, then sprinkle with nut crumbs and sugar.

Form a second cake and place it on top of the first layer. Brush again with oil, and add a few tablespoons of sugar and crushed nut kernels.

A stepped cake is being assembled along the way, which after baking will look very original.

Fasten the bottom and ring of the mold and cover the future cake with a towel, let it stand warm for 20-30 minutes. Lubricate then a multi-tiered yeast cake with yolk mixed with milk or cream (2 tsp).

Easter cake is baked in the oven at a temperature of 180 degrees for 30-40 minutes. Place a container of water at the bottom of the oven beforehand to create humid air, which is good for yeast-based baking. Remove the finished Easter cake from the mold and cool on a wire rack.

To make the cake look even more beautiful for Easter, pour it with protein glaze and sprinkle with nuts.

Easter cake: recipe and photo from Olga Bondas.

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 tasty part Easter 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 the main attributes of the holiday bread and Easter egg. 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 give 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 squeeze 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 cottage cheese from whole milk, fragrant vanilla, selected candied fruits from exotic fruits. Selection of quality dairy and fermented milk products- the basis of 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.

On "Tasty Notes" there is 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 delicious pastries- 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” was 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 dishes on Easter table. 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!