Believers will soon celebrate Holy Easter. There are quite a few traditional dishes that decorate Easter table. Mostly baking. The following is a recipe for Easter cake made from Alexandria dough. This cake looks like fluffy cupcake, and will not go stale for a long time.
I was looking for a way to cook Vienna test, but found only Alexandria dough. Perhaps they have the same cooking method. The results are magnificent, tender Easter cakes, they are also called “Night Easter cakes”. I have never eaten anything tastier than this! This is my grandmother's recipe, she has been using it for many years.
One serving yields a lot of cakes. Don't be afraid, divide this amount into 3, 4 parts and so on.
Ingredients:
- 1 l. baked milk;
- 1 kg. Sahara;
- 500 gr. drain oils;
- 10 eggs;
- 3 yolks;
- 150 gr. fresh yeast or 1.5 bags of dry.
Preparation:
Lightly beat the eggs, cut the butter into pieces, mix all the ingredients (lightly beaten eggs, yolks, sugar, butter, yeast) with warm milk and leave in a warm place for 8-12 hours (feel free to leave overnight). We make the dough without flour.
Then add:
- 1 tsp salt;
- 200 gr. steamed raisins;
- 2-3 sachets vanilla sugar, 2 tbsp. cognac;
- approximately 2.5 kg of flour.
Knead the soft, viscous dough, dipping your hands into sunflower oil.
Let it rise for an hour and a half until it doubles in size.
Place 1/3 of the molds, wait until it comes almost to the edges and bake at 180 degrees. until ready.
Checking wooden skewer. Brush the top of the cooled Easter cakes with glaze and decorate.
Kulich is a traditional holiday treat. And it is very important that it is not only beautiful, but also tasty.
Of course, the easiest way is to buy Easter cake in a store, but nothing compares to homemade cakes. Will we cook according to all the rules?
Easter cake - general principles of preparation
Easter cakes are prepared only from yeast dough. It will take at least 3 hours to cure, so you need to knead it in advance. There are sponge, unpaired, accelerated methods. In many ways, the choice of technology depends on the recipe you like.
What is added to the dough:
Liquid base (milk, kefir, cream, etc.);
Traditional Easter cakes prepared with raisins, you can add other dried fruits and candied fruits. The dough is kneaded soft, but not runny, left in a warm place so that it rises at least 2 times, the first time knead well. Then the mass is divided into pieces, laid out in molds, distributed on a baking sheet and left warm again until the next rise. Place the Easter cakes in a preheated oven, the temperature depends on the size, on average 180-200 degrees.
Brush for Easter cakes
The most commonly used protein glaze. It is important to use fresh and proven eggs, since the sweet mass will not be cooked. The whites are whipped until stiff, and sugar or powder is gradually added. For 1 fresh protein use 0.5 cups of fine sugar or powder, a few drops lemon juice.
Can also be used for lubrication sugar icing. You will need less than 0.5 cup per glass of powder. warm water. The liquid is added in small parts and mixed thoroughly. It is important to achieve a consistency that is not very thick, but not runny either.
Sprinkling for Easter cakes
Finishing touch- decoration. Previously, colored sugar, grain or millet were used for sprinkling. Today you can buy different types curly dragees. The main advantage is edibility. Easter cakes in elegant crumbs are beautiful and tasty. If it is not possible to purchase ready-made sprinkles, then you can use chopped marmalade, chocolate, small sweets, and pieces of candied fruit. The main thing is a little moisture in the products. Otherwise, the glaze will take a long time to dry out.
The most delicious Easter cake made with sour cream
The recipe is familiar to many, has been tested for years, the fat content of the products does not really matter, but the most delicious Easter cakes are obtained when using sour cream from 20%. The amount of dough is designed for 7-8 Easter cakes, 0.4-0.5 liter molds.
Ingredients
0.2 kg butter;
2 kg flour;
0.25 l milk;
500 g fresh sour cream;
250 g light raisins;
2.5 cups granulated sugar;
65 g fresh pressed yeast;
0.5 tsp. salt;
2 packets of vanilla.
For the glaze:
150 g white chocolate;
100 g butter.
Preparation
1. Activate the yeast. Dissolve 2 tablespoons of sugar in milk, add yeast, stir until completely dissolved, leave for twenty minutes.
2. Separate the yolks, combine with soft butter, add sugar to them and grind everything together.
3. Combine the yeast with sour cream, butter mixture, salt, and immediately add vanillin.
4. Mix everything thoroughly. Separately beat the whites and add.
5. Sift the flour. Add into the dough in parts, add washed raisins. Knead into a soft, elastic mass.
6. Place the dough in a warm place for 3-4 hours. Knead at least twice.
7. Prepare molds for Easter cakes, you can use disposable baking cups, they are easy to purchase.
8. Pinch off a piece of dough, round it into a ball so that the top is even. Transfer to form. The dough should not fill it above 0.3-0.4 heights.
9. Keep the molds warm until well risen.
10. As soon as the dough reaches the edge of the mold and is level with it, you can put the cakes in the oven.
11. Bake at 180 for about 15 minutes, then reduce the temperature to 160 and keep in the oven for another 15-20 minutes.
12. Melt White chocolate in a water bath with oil. It is important that the tiles are not porous. Cover the tops of the cooled Easter cakes with glaze and decorate. You can use other fondant options.
The most delicious Easter cake made with kefir
For the most delicious Easter cakes For Easter, you can use not kefir, but fermented baked milk, yogurt. Animals fermented milk products not less than 2.5%.
Ingredients
400 g kefir;
6 tablespoons butter;
8 spoons of sugar;
4 cups flour;
11 g dry yeast;
0.5 tsp. salt;
Vanillin;
0.2 kg raisins.
Preparation
1. Kefir should be taken warm. But you need to heat it carefully so as not to curd the product. It is better to leave the bowl in warm water and leave for a while.
2. Beat the eggs until lightly foamy, add salt and sugar, add kefir and a bag of vanilla. Stir until smooth.
3. Combine dry yeast with 3 cups of flour and add. Stir and add raisins as you go.
4. When kneading, add more flour, knead into a soft mass, cover and leave warm. Maintain up to 2 full lifts.
5. Place the dough into molds and bake in the oven. Temperature for small Easter cakes up to 0.2 l 200 degrees. To prepare large products, reduce to 180.
6. Bake, decorate with icing and sprinkles.
The most delicious Easter cake made from Alexandria dough
Alexandria dough makes the most delicious Easter cakes. It is prepared only with baked milk. If you need to cook less baking, you can reduce the products proportionally.
Ingredients
A liter of milk;
A dozen eggs;
500 g butter;
3 yolks;
0.14 kg of raw compressed yeast;
Cognac 2 spoons;
2 g vanilla;
A kilogram of sugar;
0.25 kg raisins;
1 tsp. salt.
Preparation
1. Mix softened butter with eggs, sugar, yeast and warm milk. Leave in a warm place for a day or at least 10 hours.
2. Add salt, cognac, raisins and stir. Add flour, make it soft butter dough. Leave for an hour.
3. Place into molds.
4. Leave Alexandrian Easter cakes in the warmth for another 1.5 hours, watch the rise.
5. Bake at 180 degrees. You can use any glaze.
The most delicious Easter cake with milk
The simplest milk dough for making delicious homemade Easter cakes. This amount yields little; if necessary, you can increase the products proportionally.
Ingredients
0.25 l milk;
500 g flour;
A pinch of salt;
10 g yeast (use dry yeast, such as saf-moment);
100 g butter;
1 packet of vanilla;
150 g sugar;
3 whole eggs and 1 yolk;
Raisins, nuts, candied fruits 100 g.
Preparation
1. Heat the milk, add yeast, 3 tablespoons of sugar and a glass of flour, stir, put in a warm place for an hour, this time will be enough for the dough.
2. Shake the eggs and remaining sugar, add salt and vanilla, and add softened butter. Bring until smooth, combine with the dough.
3. Rinse the raisins; you can use other dried fruits, nuts or candied fruits, but the total amount should not exceed 100-150 g. Add to the dough.
4. Add flour and knead.
5. Place in a warm place. Since Easter cakes are prepared using the sponge method, it is enough to rise the dough once.
6. Divide it into the molds, fill them by a third and now leave them until the mass fills them.
7. Bake in the oven until done. We set the temperature for 0.2-0.5 kg Easter cakes to 180 degrees.
The most delicious Easter cake made with yolks
A recipe for a very beautiful yellow dough, which is prepared using egg yolks without whites. The baked goods will be tender and soft if everything is done according to the recipe.
Ingredients
1 spoon of cognac;
6-7 full glasses of flour;
0.25 kg softened butter;
1 tsp. salt;
60 g live yeast;
7 yolks;
1.5 tbsp. Sahara;
Vanilla, raisins.
Preparation
1. Heat the milk to 50 degrees, add sand and stir, add yeast, dissolve and leave for a quarter of an hour to activate.
2. Now add the yolks, salt, stir and add a glass of flour.
3. Add softened butter to the mash and mix.
4. Add a couple of good handfuls of raisins and vanilla.
5. Add sifted flour. The exact quantity depends on the size of the yolks; we adjust it ourselves. Knead the dough thoroughly.
6. Leave the Easter cake base in a warm place for 3 hours.
7. Spread into the molds and let stand for another 1-1.5 hours.
8. Carefully transfer to a heated oven. Cooking until golden brown crust on the cap.
9. To decorate homemade Easter cakes, we use any azure.
The most delicious Easter cake made with cream
To prepare the dough you will need 10% fat cream. If the product is higher. It can be diluted a small amount milk. The dough is made with vegetable oil, which allows it not to get stale for a long time.
Ingredients
400 ml cream;
100 ml vegetable oil;
A glass of sugar;
A handful of raisins;
Three eggs;
Flour, vanilla;
15 g dry yeast;
0.5 tsp. salt.
Preparation
1. Dissolve dry yeast and granulated sugar in warm cream. Leave for a few minutes so that the grains dissolve as much as possible.
2. Break the eggs into another bowl, add salt and beat with a fork. Pour into cream.
3. Add vegetable oil and vanilla, add a glass of flour.
4. Now comes the washed raisins, stir.
5. Add flour until the dough reaches the desired consistency.
6. Send to a warm place for 2 hours. Then knead with your hands and leave for another hour.
7. After this, you can divide the mass, put it in molds, and wait until it rises completely.
8. Bake in the oven. The temperature for baking Easter cakes is approximately 180-190.
In order for raisins and other dried fruits to be evenly distributed in the dough, they need to be mixed with a small amount of flour.
If the room is cold, you can place the bowl of dough on top of the pan with warm water, periodically heat the liquid, but it is important not to overheat it.
You can add different spices to the cakes, for example, ginger, cloves, the aroma will be amazing.
Protein glaze will dry faster on a warm cake. If melted chocolate is used, the baked goods must be well cooled, otherwise the setting time will be delayed.
Easter is a great holiday in many countries. All adults and children know about it. The main attribute of the festive table is a rich and beautiful Easter cake, as well as painted eggs. There has long been a tradition of baking such Easter cakes yourself, at home.
Many housewives can boast of their recipes for Easter cakes, but it also happens that they are looking for something new and interesting on the Internet. There are many on the Internet good recipes Easter cakes for every taste. The Povareshka website offers to prepare Easter cakes for the holiday using our proven recipes. There are 5 of your choice best options preparations Easter cake in the oven.
From the simplest ones for beginners with step by step photos, to complex and interesting recipes. And for those who value their time - a quick cake without kneading dough: convenient and tasty.
Easter cake made from yeast dough in milk with dried apricots
Traditional Easter cakes are usually prepared with raisins. But in this recipe we suggest replacing it with candied apricots. These fruits today are easy to find from oriental traders who are present at any large bazaar. By the way, after juicy dried apricots, try Easter cakes with other sweets. Perhaps you will like this holiday baking more than the classic one.
Ingredients:
- 10 g granulated yeast;
- 100 g sugar;
- 3-4 g salt;
- 400 g wheat flour;
- egg;
- 150 g water;
- 200 g candied apricots;
- vanilla to taste;
- 15 g refined oil.
How to cook Easter cake with dried apricots - step by step recipe with photo:
Pour granulated yeast, a pinch of salt and sugar (30 g) into a deep bowl. Then add filtered water. It is important to heat it to 38 degrees. Stir the dough until smooth using a regular fork.
Cover the mixture with film and leave it warm for half an hour. After the specified time we drive in fresh egg and pour a spoonful of vegetable oil.
While kneading the future dough, add the remaining sugar (70 g) with vanilla and sift the flour.
Continuing kneading, add small cubes candied apricots. At the same time, add flour if necessary.
Having done elastic dough, we form a ball out of it.
At the next stage, preheat the oven by setting 140 degrees. Pour a teaspoon of refined oil into clean molds. Place each piece of prepared dough. Moreover, it should fill the cylindrical molds to half.
Immediately place the Easter cakes with dried apricots on a rack in the oven. Leave for twenty minutes and increase the oven temperature to 180 degrees.
Continue baking for a quarter of an hour. During baking in the oven, the Easter cakes will rise and be covered with an appetizing, beautiful golden crust and will “grow” significantly in size.
After partial cooling, remove the pastries from the molds and grease the tops with jam. Decorate with special powder and place on festive table. Bon appetit!
Alexandria dough for Easter cake
Today we will prepare Easter cake from the most delicious and aromatic Alexandria dough. What is special about this particular Easter cake recipe? First of all, enough in a simple way preparation in two stages. The dough should sit for about 8-12 hours, that is, it is convenient to prepare the mixture for the dough in the evening, and bake fragrant Easter cakes in the morning.
In addition, Easter cake made from Alexandria dough contains a standard set of products; the only baked goods are prepared with baked milk, which gives an additional aroma to Easter baked goods and with the addition of cognac. What is alcohol for, you ask: using alcohol in a recipe makes it ready easy baking, airy, porous and lush.
You can also pre-steam the raisins in boiling water for a few minutes in the evening and dry them well.
Products:
- For yeast dough: baked milk- 330 ml;
- butter - 165 g;
- granulated sugar - 350 g;
- fresh (live yeast) - 50 g;
- 4 eggs.
- To prepare the dough: cognac - 30-35 ml. or a couple of tablespoons;
- vanilla sugar- 15 g;
- salt - 1 teaspoon;
- white wheat flour - about 1 -1.2 kg;
- candied fruits and raisins - about 300 g.
Step-by-step recipe with photos of Easter cake made from Alexandria dough:
The aromatic Alexandrian dough is prepared on dough, for this we add granulated sugar and fresh yeast, stir until the yeast dissolves. You should get a homogeneous paste. Whisk vigorously in a separate bowl raw eggs and pour the resulting egg mass into the milk.
Then add the last ingredient to the mixture - softened butter (take it out of the refrigerator first). Thoroughly stir the dough again with a whisk until smooth. You can use a mixer to make the task easier. This is how the mixture turns out with pieces of butter.
The dough for the Alexandria dough is ready. Cover the container with film or cover with a cotton towel. Now leave yeast dough in a warm place for 8 -12 hours. You can do this at night.
Next, add vanilla sugar and cognac. Stir again and begin to sift the flour in parts. At the same time, it is good to beat the dough until smooth. At the end, when the Easter cake dough has already become very thick, add candied fruits and raisins dusted with flour.
Add the remaining flour again and continue kneading the dough on the table with your hands. First with flour for a couple of minutes, then remove the remaining flour from the table. Lubricate your hands and work surface vegetable oil and continue kneading the dough. Cover the finished Alexandrian dough with a clean cotton towel and leave it warm for 1.5 hours.
After the specified time has passed, distribute the dough into the molds. If you have a kitchen scale at home, it is better to distribute it evenly, in case you have all the same shapes. At the same time, fill each Easter baking dish one third with dough.
On a note! Which pan is best to use for baking Easter cake? Paper molds very easy to use, they do not need to be lubricated and are already processed. You can also bake Easter cakes in silicone molds or iron. But, you should keep in mind that the latter must be lubricated with vegetable oil so that the baked goods do not burn in the oven.
Next, cover the cakes in the molds with a towel or film and let them stand for 40-60 minutes. During this time, the dough will rise to the edge of the baking pan. Then place in a warm oven and increase the baking temperature to 180 degrees.
After 25 minutes, reduce to 170 degrees and bake the cakes until ready. You can check the readiness of the baked goods with a dry wooden stick or match.
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The total baking time for Easter cake from Alexandria dough is from 35 to 60 minutes, depending on the oven. When ready, remove the cakes from the oven and cool directly in the pans. Decorate the cooled baked goods at your discretion.
A simple recipe for a quick Easter cake made from cottage cheese dough without yeast
Easter cake without yeast is easy and quick to prepare. The dough does not require kneading, which is very convenient. This recipe for Easter cake without kneading is simply necessary for those who do not like to work with yeast dough and will be especially useful for those housewives who do not have time to prepare baked goods. This cake is baked just as quickly, and the result is just as tasty and tender as the yeast cake.
The raisins should first be soaked in boiling water for one and a half to two hours and dried.
Products:
- 300 g - sifted wheat flour;
- 130 ml - milk;
- 100 g - sugar;
- two tablespoons - potato starch;
- 1.5 table. spoons - baking powder;
- 2 eggs;
- a pinch of salt;
- 100 g of raisins and candied fruits;
- 60 ml - vegetable oil:
- 180 g - no sour cottage cheese;
- a packet of vanillin;
- optional - zest of one lemon, a little cinnamon, cardamom and turmeric.
Preparation:
Mix all dry ingredients in a suitable container: baking powder, starch, a pinch of salt and vanillin. Break the eggs in a separate bowl and mix them with granulated sugar. Beat with a whisk or mixer.
Combine with the dry mixture prepared earlier and stir until smooth. Add milk, cottage cheese and vegetable oil. Mix all products well.
On a note! Vegetable oil is added to the dough so that the cake does not become stale, and the presence of cottage cheese will make the baked goods more tender.
Next, mix the sifted flour with spices (cardamom, turmeric and cinnamon). And add to the bowl with the dough in portions, continuing to stir. When the dough thickens, add lemon zest, candied fruits and raisins. And stir again. The dough for quick cake should be thick.
Prepare baking dishes. Can be laid parchment paper into molds or grease the walls with vegetable oil.
Fill each prepared form 2⁄3 full to leave room for “rising”, since the composition contains baking powder.
Place the cakes in a preheated oven to 170-180 degrees. Bake for 40-50 minutes. When ready, remove from the oven and let cool in the pan.
Custard Easter cake with raisins in the oven
Products:
- wheat flour - 400 g;
- milk - 80 ml. for dough and 4 tbsp. for breeding yeast;
- dry yeast - 40 g;
- 4 eggs
- granulated sugar - 100 g;
- butter, slightly melted - 50 g;
- a handful of raisins, a little crushed walnuts;
- spices - vanilla, cardamom;
- a tablespoon of cognac.
Step-by-step instructions for making Easter cake from choux pastry in the oven:
Preparing such pastries is quite simple. Boil the milk and remove it from the stove. Add a little sifted flour and stir thoroughly until all lumps disappear. After this, cool the resulting mixture. Next, dilute the yeast in a small amount of warm milk and set it aside for now.
Meanwhile, separate the yolks from the whites of the eggs. Add butter and sugar to the yolks. Mix everything thoroughly until smooth. Add a little salt to the whites, literally a pinch, and beat with a whisk or mixer.
Add the previously prepared yeast to the flour and milk mixture. Stir and leave the dough to brew for 20-30 minutes.
After the specified time, mix the prepared dough with the yolk mixture and stir. Then add the whipped whites to the dough. And mix thoroughly until smooth. Leave in a warm place for about one hour.
Divide the dough into several pieces and place in molds. Leave for an hour in a warm place. When the dough increases in size, place in the oven preheated to 180 degrees. for 40-45 minutes.
Remove the finished Easter cakes from the oven and cool for 10-15 minutes. Remove from mold. And decorate with icing and Easter sprinkles at your discretion.
Classic Easter cake made from yeast dough with sour cream
To prepare such a festive miracle you need following ingredients:
- 1 glass warm full fat milk for 200 ml.;
- a pack of butter weighing 200 g;
- 100 g of good fat sour cream;
- 5 chicken eggs, where 1 – 2 egg whites can be used to grease the Easter cake;
- 2 – 2.5 faceted glasses of sugar, the amount can be adjusted to taste;
- a couple of pinches of salt;
- 1 packet of vanillin or a small spoon of vanilla sugar;
- 60 g pressed yeast or 20 g dry yeast;
- 100 g of any dried fruit of your choice;
- 600 – 700 g wheat flour.
How to bake a classic yeast cake in the oven:
For best results, all ingredients for cooking should be at the same temperature, not from the refrigerator. It's better to put everything on the table in a couple of hours.
In a deep container, combine yeast, a quarter of all sugar, warm milk and 10 - 12 large spoons of wheat flour. The dough for the dough should be similar in consistency to pancake dough. Leave in a warm place for a while, covered with a towel, until the dough doubles in size.
At this time, beat the eggs with the rest of the sugar until foamy. Vanillin and salt can be added to them.
Combine beaten eggs, melted and cooled butter with sour cream with the prepared dough. Stir. Add most of the flour, reserving about 3 - 4 tablespoons. You should definitely sift the flour so that it comes out airy baked goods.
Knead the dough until it comes together well, but is still a little sticky. Leave in a warm place for an hour and a half.
It is better to pour dried fruits, such as raisins or dried apricots, with boiling water for 10–15 minutes. This way they will wash and soften. Then drain and dry. Add a couple of teaspoons of flour from the remainder and stir.
Place the dough on the table, lower it and stir in the dried fruits, adding the remaining flour if necessary. Ready dough The cake should remain soft, but should no longer stick to your hands or the table. Leave it to rise again for about 40 minutes.
Place the dough in a baking pan or distribute into small pans, filling halfway. Leave to stand until the oven heats up to 200 degrees. Bake for 30 minutes to an hour, depending on size.
Remove the finished cake from the molds and leave to cool on the table. Decorate as desired. So it turns out delicious classic Easter cake with dried fruits. It is very high in calories and fat, which only benefits the taste.
Video: How to make icing for Easter cake so that it does not crumble, stick or crumble
Each of them has its own sacred meaning and personifies certain famous Easter events. We will not dwell on this, since many articles have already been written on this topic. And in my articles I have already told you what this or that symbol means.
And today I would like to focus on such an important topic as cooking Easter cakes. They are certainly baked for the holiday, eaten by themselves and treated to their close relatives and friends. They flaunt in the center of the table, decorated with beautiful multi-colored sprinkles, colored ribbons, they are pleasing to the eye and carry a certain cult meaning.
This cult bread, like its ecclesiastical counterpart artos, is always baked from yeast dough. Such dough is living, it breathes, and if you leave the leaven from it, you can bake a lot of breads, that is, you can actually bake them endlessly. That is, Easter cake is a symbol of Eternal Life, the same daily bread that Jesus spoke about.
And just as Jesus was resurrected for eternal life, so this bread has reached our days, and will live for a long time in the centuries. And we will help him with this, preserving our Russian traditions, and baking it every year again and again, and refracting it with the people closest to us.
Now, of course, you can buy them in stores, since many bakeries bake them for the holiday, and buying them is not difficult. But I always prefer to bake them myself in order to experience the mystery and be part of the miracle. After all, isn’t it a miracle when, thanks to your hands, beautiful, tender, airy bread appears, decorated with glaze and sprinkled with dyed millet.
Therefore, if you also want to bake that Easter treat yourself, then I invite you to my article and want to offer proven delicious recipes.
This recipe is for those who don't really like working with dough. Here you don’t have to touch the dough with your hands, you just need to have a bowl of the required volume and a wooden spatula. Interesting? Then let's get started.
We will need (for 2 pieces):
- flour - 500 gr
- milk - 250 ml
- yolks - 5 pcs
- butter - 150 g
- sugar - 175 gr
- lard -1 tbsp. spoon
- dry yeast - 0.5 tsp
- raisins – 150 gr
- turmeric - 1 teaspoon
- nutmeg- 0.5 teaspoon
- zest of half a lemon
- salt -0.5 teaspoon
Preparation:
1. First, we need to separate the whites from the yolks. We will need the yolks to prepare the dough, and from the whites we will prepare glaze and decorate the top of the finished Easter cakes with it.
2. Add all the sugar to the yolks, prepare a wooden spatula or spoon, and mix the eggs with the sugar until smooth.
3. Melt the butter in a water bath and gradually add to the egg - sugar mixture, while the mixture must be stirred continuously. You should get a homogeneous plastic mass.
4. Melt a piece of lard in a frying pan or saucepan. We will need lard - 1 tbsp. spoon. My grandmother always used to add it to butter dough and the baked goods turned out amazingly tasty.
Let it cool slightly and add to the mixture, stir.
5. Warm the milk slightly in a water bath; it should not be hot. Gradually add dry yeast into it and mix thoroughly until it dissolves.
When purchasing yeast, be sure to check its expiration date. The dough will rise well and the baked goods will be light and airy only if they are fresh.
6. Gradually adding the yeast mass to the main mass, constantly stir the contents with a wooden spoon until the mass becomes homogeneous. We prepared the dough.
7. Cover it cling film and put in a warm place for 1 hour for it to rise.
We will need:
- flour - 5.5 cups
- milk - 1 -1.5 cups
- egg yolks - 10 pcs
- butter 8/2.5% - 250 -300 g
- live yeast - 50 -60 g
- sugar - 1 glass
- vanilla sugar - 1 sachet
- cognac - 2 tbsp. spoons
- seedless raisins - 0.5 cups
- candied fruits - 2 - 3 tbsp. spoons
- lemon zest
- or cardamom or nutmeg - 1 teaspoon
- salt - 0.5 tsp
Preparation:
1. Sift all the flour twice into a bowl. Take half a glass of flour and brew it with half a glass of boiling milk. Stir until a homogeneous elastic mass is obtained.
2. Prepare another half glass of warm milk and dissolve the yeast in it. Add half a glass of flour to the mixture, stir and place in a warm place for 10 minutes. During this time, a reaction will occur in the mixture and it will “breathe”, bubbles will form and burst.
3. Then combine both mixtures, mix thoroughly, cover with a napkin and place in a warm place to rise.
4. Grind the yolks with sugar and vanilla sugar until white, add salt. Pour half of the resulting mass into the dough, add a quarter cup of flour and knead thoroughly, then cover again and let rise for 1 hour.
5. After an hour, add the remaining half of the egg mixture to the dough and add 3 cups of flour. Knead the dough until it begins to come away from your hands. You can moisten your hands with oil, this will make kneading easier.
6. Then pour melted butter into the dough, adding it gradually in small portions.
7. Then add cognac, lemon zest, or instead you can add a teaspoon of ground cardamom or nutmeg.
8. Knead again, cover with a napkin and leave to rise again.
9. Meanwhile, rinse the raisins and soak them in boiling water to swell. Then drain the water and dry the raisins until there is no water left on them.
10. Sprinkle raisins and candied fruits with flour and mix them with it.
11. Press down the risen dough, knead it with your hands, add raisins and candied fruits. Cover with a napkin and let stand for a while until the dough rises again.
12. Prepare forms. Grease them generously with oil and lightly flour the bottom and sides.
13. Fill the molds 1/3 or half, cover with a napkin and leave to rise.
14. Preheat the oven to 180 degrees and place the forms with dough in it. By this time the dough should have doubled in size. Bake until done, about 45 -50 minutes. Baking time depends on the size of the pan and the features of the oven. If the oven bakes so that the top burns, then after 20 - 25 minutes the molds can be covered with baking paper soaked in water.
15. Take the finished cakes out, let them cool, remove them from the mold and decorate with icing and decorations.
This recipe is also very tasty. Of course it’s not fast, but Easter cakes are serious business! They demand the same attitude and approach! And the time is mostly spent on rising and infusing the dough. And at this time you can do any other things.
Recipe "Monastic"
It’s not difficult to prepare Easter cake according to this recipe, it doesn’t take too long, and it always turns out very good.
We will need:
- flour - 1 kg
- warm water - 1.5 cups
- warm milk - 2 - 3 tbsp. spoons
- live yeast - 50 g
- egg - 2 pcs
- butter -125 gr
- sugar - 100 gr
- candied fruits – 100 gr
- cinnamon - 0.5 teaspoon
- cardamom -0.5 teaspoon
- salt - a pinch
Preparation:
1. Dissolve yeast in water and milk. Let stand for 10 minutes until they separate.
2. Mix the eggs with sugar, pour in the melted butter in a thin stream. Add salt. Mix.
3. Add the yeast mixture to the egg mixture and stir. Sift the flour through a sieve twice. And gradually add to the resulting mixture.
4. Add spices and finely chopped candied fruits. Knead the dough.
The dough should be quite thick. It is better to knead it overnight so that it infuses. Cover it with a napkin and leave to infuse and rise.
5. In the morning, place the risen dough on a work surface and knead it thoroughly for at least 15 minutes.
6. Divide into two equal parts and place in two pre-prepared forms, which should be greased with butter and lightly sprinkled with flour.
Let stand until the dough rises.
7. When the dough has risen well and bubbles appear on its surface, brush the top with egg mixed with a small amount of milk.
8. Place in an oven preheated to 180 degrees and bake for about 40 minutes.
This cake is not covered with glaze, but due to the fact that the top is greased, it will be golden brown and beautiful. But if you wish, you can of course also cover it with glaze.
And when cut, it turns out so beautiful.
How to cook Easter cake in a slow cooker with protein glaze
Easter cakes are prepared not only in the oven, but also in a slow cooker. And they turn out no worse in it. Therefore, if you want, you can prepare our Easter baked goods in it. Cooking in a slow cooker is easy and simple; even a novice housewife can handle it.
I suggest you watch this recipe in the video. This way everything can be seen clearly.
The recipe also shows how to make the glaze.
In this recipe you can see not only how to bake Easter cake, how to cook protein glaze, and also see how you can decorate it beautifully. Agree that this is Easter baking will decorate any holiday table.
Chocolate cake in a bread maker
We will need:
- flour - 3 + 1 cup
- milk - 1 glass
- dry yeast - 2.5 teaspoons
- egg - 2 pcs
- sugar - 2/3 cup
- cocoa powder - 1 teaspoon
- chocolate - 60 gr
- walnuts - a handful
- butter - 100 g (melted)
- cinnamon - 0.25 teaspoons
- salt - a pinch
Preparation:
As I said above, our task is to put all the ingredients in a certain sequence. Therefore, I ask you to be careful with this.
1. The first thing we put into the bowl of the bread machine is dry yeast. At this stage, add only two teaspoons of them for now.
2. Next come three glasses of sifted flour. It should be sifted twice for better oxygen saturation. We have one more glass left, we won’t touch it for now. We'll need it a little later.
3. Pour three tablespoons of sugar.
4. Mix cinnamon with cocoa and add afterwards.
5. Then add eggs, followed by softened butter.
6. Next, pour in a glass of milk at room temperature.
This is the first stage of preparation.
7. Place the bowl in the bread maker. And set the program parameters. Our total volume of ingredients is approximately 750 g, set the value to 750, then set the crust color to medium. I will have 1 program running. All values are visible on the board.
In this mode, the dough will be kneaded and the dough will rise, and in the future we will add the remaining ingredients.
Second phase.
8. When the dough has settled after the first kneading, before the second kneading add another half teaspoon of yeast, 1 cup of flour, the remaining sugar, nuts and chocolate broken into pieces.
9. Leave the dough to knead again. After which it will be baked, and we will wait until our Easter cake is baked and ready.
10. Remove from the bowl; it comes out easily. Let it cool and decorate with icing and sprinkles.
As you can see, preparing this Easter treat is quick, simple and easy. The bread maker will do everything itself, and all you have to do is enjoy its taste and aroma.
Italian Easter recipe
This delicious recipe I somehow found it in one of the women's magazines. It interested me because it contains white chocolate and cottage cheese. And if I made Easter cakes with chocolate, I never added cottage cheese to the butter dough. And that's why I wanted to try it. And what can we say - the tests were quite successful. The dough turned out tender, aromatic and incredibly tasty.
The aroma, of course, is added by the alcohol present in the composition. IN original recipe it was written that it should be rum. But since no one in our family drinks rum, I didn’t buy it specifically for making dough. But we have cognac, I like to add it to various pastries, at least in , at least in , and there’s even a recipe where I add it to . That’s why I add cognac to this recipe.
But in the recipe I will write how I took it in the original. Therefore the choice alcoholic drink will be presented to you yourself.
We will need:
- flour - 1.5 cups
- dry yeast - 1 sachet
- warm water - 4 tbsp. spoons
- sugar - 1 tbsp. spoon
- powdered sugar - 2 teaspoons
- cottage cheese - 2 tbsp. spoons
- egg - 2 pcs
- yolks - 4 pcs
- butter 82.5% - 150 g
- lemon zest - 1 - 2 tbsp. spoons
- rum - 0.5 tbsp. spoons (or cognac)
- white chocolate – 150 g
- salt - 0.5 tsp
Preparation:
1. Prepare the dough, as always, from sifted flour. Therefore, we immediately sift it all twice so that we can later pour in as much as required.
2. Mix yeast with 1 teaspoon of sugar, 2 tbsp. spoons of flour and 4 tbsp. spoons of warm water. Cover with a napkin and leave for 10 minutes in a warm place.
3. Mix the remaining flour with sugar, salt and eggs, add four more yolks and mix until smooth.
4. Add diluted yeast and knead the dough for 5 minutes. While kneading, gradually add cottage cheese, rum and zest, pureed through a sieve.
When you grate the zest, do not forget that only the yellow part of the peel is suitable. The white part is bitter and will give bitterness to all baked goods.
5. Cut the butter into small pieces in advance and let it melt slightly. Place them on top of the kneaded mass; do not stir yet.
6. Cover the dough with a napkin and place in a warm place for an hour. During that time it should rise.
7. Then mix the dough with the butter, kneading it thoroughly until a homogeneous plastic mass is formed.
8. Grind the chocolate, breaking it into small pieces. Don’t mince it too much; it’s nice if you end up with a large piece in your baked goods. And mix it into the mass.
9. Grease the mold generously butter and lightly sprinkle with flour. Then shake off the remaining flour.
10. Roll the dough into a ball and place it in the mold. Cover with a napkin and let stand for 1 hour. During this time, it should double in volume.
11. Preheat the oven to 180 degrees and place the dough in the mold. Bake until done, depending on the size of the pan and the features of the oven. Approximately 45 minutes.
Readiness can be determined by piercing the Easter cake with a skewer, and if there is no batter, which means he is completely ready.
If there is dough left on the skewer and the top is already starting to burn, then simply cover the mold with baking paper soaked in water, this will prevent burning.
12. Sprinkle the finished treat with powdered sugar or decorate it to your liking.
Serve and eat with pleasure.
“Siberian” according to an old Russian recipe
This recipe is taken from a recipe book from the 60s, it says that this recipe is old. And even if it was invented when it was written, then it is at least more than 50 years old. Therefore, for this reason alone it can be considered ancient.
The recipe is delicious, reminiscent of grandma’s baking from childhood. And since many people always remember “Taste of Childhood” with great warmth, this option is quite worthy of taking its place of honor in the Top 10 recipes!
We will need:
- flour - 1 kg
- milk - 1.5 cups
- eggs - 6 pcs
- butter - 300 gr
- sugar - 1.5 - 2 cups
- vanilla sugar - 1 sachet
- yeast - 50 g
- raisins – 150 gr
- salt - 0.5 teaspoons
Preparation:
1. Warm the milk until warm and dilute the yeast in it, so far only in half a glass.
2. Sift the flour twice and pour 4 cups into the milk-yeast mixture. Knead the dough.
3. Divide the eggs into yolks and whites and then grind the yolks with sugar until white. And beat the whites into foam.
4. Melt the butter.
5. Add yolks with sugar, salt, butter and finally whites to the kneaded dough. Each time stirring the mass and adding the newly added ingredient.
6. Knead the dough thoroughly, sprinkle flour on top, cover the bowl with a napkin or towel and leave overnight in a warm place.
Try to leave the dough in a large container so that it does not escape overnight.
7. In the morning, add the remaining flour, vanilla sugar and knead the dough thoroughly until it comes away easily from the walls of the dish. It itself should not be too thick.
8. Cover the dish with a towel again and place in a warm place to ferment and rise. The time will be approximately 1 hour. The dough should double in size during this time.
9. Wash and dry the raisins. Then lightly sprinkle it with flour and stir. When the dough has risen, add the raisins and stir again until they are evenly distributed.
10. Prepare baking dishes. Grease them with butter and sprinkle with flour, simply grease paper molds with butter, non-stick molds do not need to be greased or sprinkled with flour. Although personally I grease any shapes with oil.
11. Place the dough into molds, filling them 1/3, or no more than half.
To obtain a loose, more porous cake, the dough is placed on 1/3 of the mold, and a denser one - on half.
12. Place them in a warm place to rise, cover them with a towel so that the dough does not dry out. The dough should rise about twice in size.
13. Brush the top with beaten egg or just sweet water. Place in an oven preheated to 170 degrees to bake. They will bake for about an hour. The time depends on the size of the pan and the features of the oven.
If during this time the top begins to brown too much, cover it with baking paper soaked in water.
14. Ready baked goods cool, brush the top with glaze and sprinkle with sprinkles, or decorate as your imagination dictates.
Serve, treat guests and eat yourself with great pleasure!
This is the selection of recipes we have for you today. In fact, there are simply a huge number of recipes for rich pastries. Each housewife who does it has her own little secrets and tricks, thanks to which their dough will be different from the other, both in texture and taste.
And this is good! That’s what’s good about cooking, as such, is that you can eat the same dish, but prepared differently, having the same name, but different in taste. This allows us to diversify our menu and eat simply delicious food every day.
And in conclusion of today’s article, I would like to write a few recipes for making icing for Easter cakes. After all, all today's recipes include its use. Therefore, it would be wrong not to write how to cook it.
Glaze that doesn't crumble or stick
In the previous article about I already shared two recipes for making glaze, one of them was protein, and the other was made from gelatin.
Glaze made from gelatin does not crumble or stick, which is why it has recently become increasingly popular. Its advantage also lies in the fact that it is not at all difficult to prepare and can be done quite quickly.
In order not to repeat myself in the description, in today’s recipe I would like to offer you to watch a video in which everything is explained and shown in detail. And preparing such glaze will not be difficult.
The glaze according to this recipe turns out straight - snow-white and glossy, and looks very beautiful on Easter cakes. And if you also cover them with beautiful multi-colored sprinkles, then the baked goods will be a sight to behold!
And now it’s not difficult to find such sprinkles in the store. It is sold in any supermarket, where before the holidays there is always a huge selection of different paper forms for baking, decorations and egg paint.
So buy everything in advance, fortunately there is still a significant amount of time before Easter.
Glaze made from egg whites and sugar syrup
(I already mentioned it in the previous recipe), there is great recipe protein glaze and I recommend checking it out. The recipe is simply wonderful.
We will need:
- egg white - 1 pc.
- sugar - 0.5 cups
- water - 0.5 cups
- lemon juice - 1.2 teaspoons
Preparation:
1. Pour sugar into a small saucepan and pour hot water, stir and cook thick syrup. In this case, foam will appear, it must be removed.
The readiness of the syrup can be determined in this way. Scoop up boiling syrup with a teaspoon and lower the spoon into cold water. If the cooled syrup can be rolled into a soft ball, it is ready.
2. Beat the egg white until it increases in volume by 3-4 times. It is better to beat with a mixer.
3. Continuing to beat, pour in the cooled syrup in a very thin stream. Then add lemon juice and mix thoroughly until smooth.
4. Before applying the glaze to the baked goods, warm it in a water bath to 60 degrees.
If you prepare this glaze for any other baked goods, you can color it by adding cocoa, chocolate or cranberry juice.
I think that with today’s recipes, baking a delicious cake will not be difficult for you. After all, I tried to describe everything in the most detailed way, with all the nuances and little secrets and tricks.
I would like to note that all the recipes have been tried and tested, so cook with confidence, they will not let you down. I also want to say that you can bake any kind of baked goods from this dough, as well as use icing for these purposes. The dough options offered today are all the usual sweet stuff. yeast dough, from which you can bake any sweet buns, rolls with dried fruits and nuts, sweet pies with filling, delicious spreads with jam, and basically anything.
So if you are into baking, then you won’t have any recipes lying around. And you can try them all one by one, baking one or another variety of delicious treat.
And I would like to end here. And in conclusion, I would like to ask you to share the article with your friends on in social networks, the buttons of which are located both at the very top of the article and at the bottom. Especially if you liked the article and found it useful!
I also want to congratulate you on the upcoming Light Christ's Sunday, during the day Happy Easter! May everything always be just perfect for you!
INGREDIENTS
- milk - 0.5 l.
- eggs - 5 pcs.
- butter - 180 g
- sugar - 250 g
- yeast (fresh) - 50 g.
- salt - 0.5 tsp.
- vanilla - 1 sachet
- flour - 1 kg
- raisins - 200 g
- candied fruits - 200 g
- lemon juice - 1 tsp.
STEP-BY-STEP COOKING RECIPE
Prepare the dough. Sift 1/3 of the total amount of flour.
Dissolve yeast in warm milk.
Pour milk and yeast into flour, stir. Cover the container with the dough and let it rise in a warm place.
The dough rises in about 40 minutes. The mass will double. You can check the readiness of the dough by shaking the container slightly. If the dough sags in the middle, it means it is ready.
Separate the yolks from the whites. Add sugar and salt to the yolks.
Beat well with a mixer.
Beat the butter with a mixer until creamy.
Beat 3 egg whites in a separate container with 2 tbsp. Sahara. 2 whites go to the glaze.
Add the yolks beaten with sugar, butter, at the very end the beaten whites and the remaining flour with vanilla to the dough. First, stir the dough with a wooden spatula until smooth. Then knead well with your hands on the table. Knead according to French technology: tear the dough off the table, stretch it, fold it. Knead for about 10-12 minutes until it begins to stick to your hands and the table. Do not add flour!!! The dough will become elastic, soft, very, very tender. Grease the container with vegetable oil and your hands too. Gather the dough into a ball and place in a container. To cover with a lid.
Let rise in a warm place. The dough rises for about 1-1.5 hours until it doubles in volume. Punch down the dough and let it rise again.
Knead the dough, add candied fruits and raisins. Mix.
With your hands greased with vegetable oil, pinch the dough from the main mass and put it into molds. Let sit in a warm place until it doubles in volume. The dough works great. When baking, the cakes will rise a little longer.
Bake at 180 degrees for about 30 minutes. Readiness to check with a splinter. If the middle is still raw and the top is golden brown, then the cake needs to be covered with foil. Cool the finished cakes on a wire rack or on a pillow covered with a towel so that they do not lose their shape as they cool.
Prepare the glaze. Beat 2 egg whites with 200 g powdered sugar and 1 tsp. lemon juice. Beat not to elastic peaks, like meringue, but so that it remains a little liquid. Brush the top of the cake with glaze. I divided the icing in half, added green coloring to one part, and left the other white.
