Easter cakes are traditionally baked for Easter as the main treat. They must be cooked in large quantities. How else? The family will eat them together with the guests all week until Radonitsa. The dough for Easter cake is rich, sweet, lush, and the finished pastry remains soft for a long time. This is achieved by adding a large number eggs, butter and sugar. In addition, kulichny dough must be yeast-leavened, because traditional pastries should be high, well-risen.
The dough for Easter cakes requires a special approach, you need to do it gradually, slowly, carefully adding the ingredients. Drafts should not be allowed for anything, and the dishes with it should be well wrapped with towels.
Traditionally, Easter cakes are prepared in advance, from Thursday. During Friday they are baked, and on Sunday night they are taken to church to be blessed. There are many Easter recipes(There are about 20 types of Easter cakes alone), but not every housewife bakes successfully. In order for everything to work out, you should familiarize yourself in advance with all the intricacies of preparing dough for Easter cakes, test your skills on proven recipes.
Secrets of successful Easter cakes
The dough for Easter cakes for Easter is very demanding, the slightest violation of technology will spoil, if not taste, then appearance baking. A few tips to help avoid this:
Features of Easter baking
Baking Easter cakes requires a special approach and attention:
Baked cakes are taken out of oven, lay on its side to cool. When the bottom of the mold has cooled down, the pastry can be taken out.
Finished products can be watered with all sorts of glazes, decorated with sprinkles, Easter inscriptions, patterns, candied fruit, poppy.
If you follow the technology of cooking and baking, then Easter cakes will certainly turn out. And this is very important, because according to legend, a successful Easter cake brings prosperity and good luck to the house, and a cracked, fallen or burnt one promises trouble.
Traditional Easter cakes
The simplest recipe for Easter cake dough will allow you to make this quite easily and quickly. traditional pastries even to an inexperienced hostess. original version involves the use of fresh yeast, but they can be replaced with dry, as well as a large number of eggs.
Advice! Compared to fresh yeast, dry yeast needs three times less. For 100 g of fresh, there will be only 30 g of dry.
Ingredients:
Cooking:
Dough for Alexandrian Easter cakes
This old recipe Easter dough it is better to set to wander at night, and in the morning to do baking and decoration. Classic recipe Alexandrian Easter cakes made with raisins and cognac. But you can put any dried fruits: dried apricots, candied fruits, dried berries, and instead of cognac, rum or whiskey is suitable.
Ingredients:
Cooking:
Cottage cheese cakes
Easter cake with cottage cheese is easy to prepare and allows you to get a soft, the most delicate pastries. Cottage cheese with milk is best taken with maximum fat content, and to save time, use dry yeast instead of fresh.
Ingredients:
Cooking:
- Pour water and warm milk into a deep saucepan, pour in sugar, break eggs, add softened butter and mix everything with a homogeneity mixer.
- Add cottage cheese with vanilla sugar, mix again.
- Sift flour there, salt and knead elastic dough.
- Scald dried fruits, cut if necessary.
- Finely grate the zest from the oranges.
- Add dried fruits with zest to the dough, stir again.
- Wrap the dough in a towel and leave in a warm room for at least an hour.
- Knead the risen dough and divide into pieces.
- Arrange them in molds, filling them by 1/2 volume + 1 cm, cover with a towel, leaving to approach for another hour.
- Bake at 180 degrees for 30 to 50 minutes.
Cottage cheese and yeast dough for Easter cakes - video
Custard dough for Easter cake
Custard cakes stay fresh much longer than regular ones. Such pastry itself is soft, but also does not get stale. long time. But the base takes a long time to prepare, so it’s better to calculate the time in advance.
Ingredients:
Cooking:
Advice! The higher the room temperature, the faster the dough will rise. The optimum temperature is considered to be 26-30 degrees, it is with this that the finished cakes will turn out tastier.
The main thing is not to exceed the threshold of 55 degrees, otherwise the yeast will die, and the dough will not rise at all.
Sour cream dough
Easter cake with sour cream is prepared quickly, and the result is pleasing: the pastries are tender, fragrant, crumbly and very soft.
Ingredients:
Cooking:
- Warm milk to 38 degrees, add yeast with a teaspoon of sugar, mix.
- Sift 250 g of flour there, mix with a mixer, cover with a film, wrap and leave to rise for about 30 minutes.
- Separately grind white eggs with sugar.
- Pour the beaten egg mixture into the risen dough, pour the package vanilla sugar, stir.
- Soften the butter by mixing it into the dough.
- Pour sour cream over the dough, mix again.
- Gradually add the remaining flour to the dough, without ceasing to knead it until it stops sticking to your hands. After that, cover it again and put it away for half an hour in heat.
- Add raisins to the risen mass, knead, remove again in a warm place.
- Tear the dough that has increased in volume with your hands into portions and lay each in the appropriate forms, pre-oiled.
- Heat the oven to 100 degrees, put the cakes in it for 10 minutes, then increase the heat to 180 degrees and bake them for about half an hour.
Easter cake on sour cream - video
Dough for Moscow Easter cake (with vodka)
Strong alcohol (vodka, rum, whiskey) is added to the dough for Easter cakes so that the finished pastries are soft and crumbly for as long as possible. They make the so-called Moscow Easter cakes with vodka, this old recipe remained practically unchanged to this day.
Ingredients:
Cooking:
What to do in case of problems with the test
What to do if the dough for Easter cake does not rise? Common problem. There are several options to avoid or correct this situation.
The bright holiday of Sunday is traditionally loved and revered. A rich table and hospitable hosts are its indispensable attribute. However, inexperienced chefs do not dare to make their own pastry for Easter cakes. His recipe seems too complicated, but worth a try.
To yeast dough could be called rich, it should be fatty, due to butter, margarine, eggs, and always sweet, for this they add a lot of sugar, raisins, candied fruits, honey. All products must be fresh, preferably farm or homemade. Carefully follow the proposed photo instructions step by step, and you will get a real rich Easter cake.
Taste Info Kulichi
Ingredients
- Whole cow's milk - 250 ml;
- Fresh pressed yeast - 25 g;
- Fresh chicken eggs - 5 pcs.;
- Fresh chicken eggs - 5 pcs.; White sugar - 150 g;
- Butter - 75 g;
- Creamy margarine - 75 g;
- Wheat flour of the highest grade - 700–800 g;
- Vanilla sugar- 2 sachets;
- Sunflower oil unrefined - 1 tbsp. l.;
- Dark or brown raisins - 100 g.
- For fondant:
- Protein one chicken egg;
- White granulated sugar or powder - 2/3 cup;
- Multi-colored powder - for decoration.
Products for Easter baking are always taken fresh and of high quality. Milk and eggs are better to take farm. Yeast must be pressed and must be fresh.
How to cook a delicious rich Easter cake on dough
Heat the milk to +35 degrees, dissolve the pressed yeast in it. Mix thoroughly so that no lumps of yeast remain. 
Take half a tablespoon of sugar and a little more than half a glass wheat flour. 
Sift the prepared flour through a sieve, add to the milk with yeast. Pour in the sugar here. 
Next, everything should be thoroughly mixed, the bowl with the dough should be covered with a linen towel and put in a warm place for at least an hour. 
When the dough begins to bubble and then fall off, it is ready. 
Carefully pour warm milk into the dough. 
Sliced pieces of butter and margarine are placed in a saucepan, put on low heat. Stir constantly so that the butter and margarine do not melt, but only soften. 
softened butter and softened margarine add to the dough. 
Next, the beet sugar and vanilla sugar remaining according to the recipe are poured.
Crack the eggs carefully and separate the whites from the yolks. You can do this with a special strainer, or just by hand. 
The yolks should be beaten with a mixer or whisk so that they brighten a little. 
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Pour the beaten yolks into the batter.
Separately from the yolks, beat the whites with a pinch of salt, add them to the rest of the ingredients.
Now you can add flour and knead the dough.
The flour must be sifted through a sieve twice. It will do ready-made pastries more magnificent.
The dough must be kneaded for at least half an hour. During kneading, you need to lubricate your hands with sunflower (bazaar) oil several times. As a result, a tablespoon of vegetable oil is added. Well-kneaded dough is fluffy, lags behind the hand and from the walls of the pan in which it is kneaded. Cover the pan with a lid, put it in a warm place.
When warm, the dough will rise and double in size.
Raisins should be washed well, dried and sprinkled with flour so that they do not settle to the bottom of the cake.
Pour the raisins into the dough. Punch it down with raisins.
When the dough comes up again, it should be lightly kneaded again. Now it can be laid out in forms.
An oiled paper circle is placed at the bottom of the form for Easter cakes, and the walls are also covered. In order to make it easier to get the finished cakes out of the mold, the paper should protrude beyond the edges of the mold.
Fill the form 1/3 full with dough. When filling, make sure that the raisins do not fall on top, otherwise they will burn. Put the forms with the dough in a warm place, covering the top with a napkin so that it does not become weathered.
When the dough in the forms rises to the brim, move them to an oven preheated to +180 degrees.
Bake cookies for 20-25 minutes. If they start to burn on top, then you can cover with a piece of foil. Ready-made Easter cakes are slightly behind the form. We get finished goods from the oven. Remove the paper from the cakes, set them to cool.
Lubricate the cooled Easter with fondant on top. For her, beat the egg white with sugar with a whisk well. Decorate the top with colorful sprinkles.
Butter cake ready to go! Meet the bright holiday with friends and delicious treats.
Earlier we talked about how to cook delicious
Happy Easter!
Easter is approaching, everything has already been cleaned and washed, the only thing left is to cook easter dishes. Traditionally in our house it is colored eggs, Curd Easter and Easter pastries - Easter cakes, rolls, pies.
Easter cakes and rolls.
The main decoration of the table is Easter cakes. I don't just bake cookies. I also make rolls with poppy seeds, cinnamon or cottage cheese. We call all Easter pastries in one word - rolls.
Here is the recipe for my Easter buns, I will share with you.
Many people bake Easter cakes and rolls on Thursday or Friday before Easter. But I can only do Easter baking on Saturday mornings. On Thursday or Friday I do what you see in the photo.
So, in order for the cakes to be successful, early in the morning we read the prayer of Our Father, baptize the container for kneading the dough three times (I use a large 10-liter saucepan) and proceed to kneading the dough.
For Easter cakes and other Easter pastries, we need:
- Flour - 2 kg,
- Yeast -50 g.,
- Eggs - 4 eggs + 2 yolks (whites will go to the icing)
- Sugar - 0.5 kg
- Milk - 1 l,
- Sour cream - 2 tbsp. l.
- Butter - 100 g
- Margarine - 100 g.
- Vegetable oil - 2 tbsp. l.
- Salt -0.5 tsp
- Rum or cognac - 2 tbsp. l.
- Vanillin, raisins, dried apricots, poppy seeds, cinnamon - this is up to you. Someone does not like cinnamon or raisins - add fillers to your taste
The proportions can be reduced or increased at your discretion. From this amount, I got so many Easter cakes and other Easter buns and buns (5-6 pieces).
Easter baking
Sweet dough preparation.
The dough is called rich because it has a lot of muffin - butter, sugar, milk, sour cream.
We slightly warm the milk so that it is warm and dilute the yeast in it, I always use fresh. Add a few tablespoons of sugar, salt and part of the flour to make a dough like thick sour cream. This will be steam.
We turn on the oven for a very short time to heat the air in it. Just in case, in order not to overheat the oven, set the regulator to the lowest temperature. The temperature in the oven should be 35 degrees. Turn off the oven and put our pan in it with the lid closed. In a warm oven, the dough rises quickly.
Then pour the remaining sugar into the risen dough, into which 3-4 drops were previously dropped essential oil lemon and added vanilla. The combination of lemon aroma and vanillin gives a unique taste. Pour in the beaten eggs, sour cream, add the sifted flour, mix well, add the washed and dried raisins, pieces of dried apricots. Determine the quantity yourself.
I do not put a lot of raisins, because there will be either poppy seeds or cinnamon in the rolls, and not everyone likes raisins with me. Better in a separate bun, I'll add it to the middle as a layer.
Gradually add melted butter and margarine. A little oil (2 tbsp. Leave for a layer of Easter cakes). At the end add vegetable oil. And knead the dough all the time. It must be kneaded well until it becomes sticky from the hands.
Cover the pan with a lid again, put in a slightly warm oven and let the dough rise. This takes about an hour and a half, depending on the quality of the yeast. After the first rise, punch down the dough and let it rise again.
During this time, we prepare baking dishes. Lubricate them generously vegetable oil, on the bottom of the forms we put oiled mugs cut out of paper, so that the Easter cakes would be easier to remove from the form. Recently, I additionally sprinkle the walls of the mold with sesame seeds. And it turns out delicious, and the cake is easier to remove from the mold.
Formation and baking of Easter cakes.
I put the dough into the molds not just like that, but with a little secret. The dough for Easter cake (about 1/3-1/2 of the volume of the form) is rolled out in a strip (the width is equal to the size of the form, and the length is three times longer), lightly oiled, sprinkled with sugar and cinnamon or poppy seeds.
We form an Easter cake Then I fold the strip of dough in three, like a roll. The width should be approximately the width of the form. I give a round shape - and in a baking dish.
Dough for Easter cake When baked, you get a cake with a layer of poppy seeds or cinnamon.
Still love me easter buns in the form of a roll. But it's not just a roll. I make a roll with poppy seeds and put it in a cake pan with a hole in the middle. When baked, it will make a wonderful cupcake roll. It is very beautiful to cut such a roll.
Easter baking - roll with poppy seeds Another idea for an Easter muffin is to cut the same roll into slices of the same width and place vertically in a mold. After baking, you get a beautiful interesting muffin. We have such sweet rolls disperse in the first place. And when cut, the poppy layer looks so that you don’t even understand how it is put there.
After the Easter cakes are laid in forms, they can be decorated with pieces of dough. But if you pour glaze and sprinkle with colored sprinkles, you don’t need to decorate. I brush the top with a beaten egg or yolk with a little water.
Then you need to let the rolls come up in the forms (20-30 minutes) - and into the oven. Bake in the oven at a temperature of 200-220 degrees. Be careful not to burn the top of the pastry. To avoid this, you can put paper moistened with water on top of the cakes or cover with foil.
Each hostess herself knows the features of her oven. Recently I have been using an electric one, it is very convenient in it to regulate the temperature, and to make heating from above and below and blowing. Before when I was gas stove, for a more even heating of the oven, I had small stones at the bottom.
And now we take out the pastries from the oven, carefully remove them from the molds. From above, while the cakes are hot, pour over the icing.
How to make icing for cake.
Easy to make frosting - whip egg white and a half glass powdered sugar, add 1-2 tsp. lemon juice. Glaze the top of the Easter cakes and sprinkle with crushed nuts, coconut flakes or candied fruit. As the cake cools, the glaze will harden.
It remains to choose a prettier Easter cake, put it in a basket, add colored eggs - and go to church to dedicate, and on bright Easter Sunday to congratulate your neighbors - Christ is risen!
Easter baking - Easter cakes and rolls.
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Butter dough for Easter cakes it is very easy to prepare, but not fast, as it requires two sets of 30-40 minutes for proofing and sometimes even more. We advise you to prepare the dough from fresh, pressed yeast: the muffin will turn out to be lush, fragrant and very delicate in taste. fresh yeast raise the dough almost twice as much as dry ones, so once you try to create pastries with a wet product, you will never return to yeast in bags. Wet yeast is stored on the refrigerator door at + 3 ... + 5 degrees. You can add dried fruits to the created dough: raisins, dried apricots, prunes, dried cranberries, candied fruits.
Ingredients
- 15 g wet yeast
- 3 cups whole wheat flour
- 1 glass of milk
- 100 g granulated sugar
- 0.5 tsp topless salt
- 100 g butter
- 2 chicken yolks
Cooking
1. Wet yeast is mixed only into a warm liquid, so warm the milk slightly in a water bath, in a saucepan or in a microwave and pour it into a bowl (we advise you to choose a very deep bowl, as the dough will strive to run over its edges!). Put the yeast in warm milk with a temperature not exceeding +35 ° C, add salt, sugar, mix the yeast thoroughly with a fork or whisk.
2. Add 1.5 cups of sifted flour, mix everything thoroughly again until the dough is similar in texture to pancake dough. Cover with a cotton towel and leave warm for 30 minutes.
3. During this time, the dough will increase by about 2-3 times and become very fluffy, airy.
4. Melt the butter, add the warm butter to the batter along with two egg yolks. Mix thoroughly so that the fat is distributed throughout the dough.
5. Pour 1 cup of wheat flour, knead a soft, plastic dough.
6. Leave again in a warm place, covered with a cotton towel, for 30-40 minutes.
Let's start cooking Easter cakes right after breakfast. First, take out the oil so that it has time to soften. Then let's start preparing the dough. On a low heat, warm the milk slightly. It should be warm, but not hot - about body temperature (we check with a clean finger), in too hot the yeast will die and the dough will not rise!
Take a large bowl for the dough - take it with a large margin, since the dough will still fit. Pour milk with yeast into a bowl and pour half of the flour into it (in this case- 1 kg).
We cover the bowl with the dough with a towel and put it in a warm place to approach. The dough should double in size. It takes from 40 minutes to 1 hour - very dependent on the room temperature. Now we have time to wash and wipe the forms for Easter cakes, do household chores, drink tea.
When the dough rises, mix everything well.
Beat the yolks with salt, vanilla, cardamom. Gradually add sugar and continue beating until the yolks are slightly white.
Cover the bowl again with a towel and place in a warm place. The dough should double in size again. Now it will take more time - from 1.5 to 3 hours. You can have time to cook dinner and maybe even have lunch!
At the same time, you need to wash the raisins, peel them from the sticks and let them dry.
We check the dough. Oh, it really went up a lot! It's a wonderful yellowish color and it has an amazing aroma!
Leave the cakes to rise in the molds until the dough rises by 3/4 of the height of the mold.
(Here, for those who made a full portion of the dough, some difficulties arise - after all, such a number of Easter cakes will not fit in any oven at the same time! There are several possibilities:
- Instead of a large number of small molds, take a few large and tall ones. The area occupied by the forms will be less - everything will fit.
- Divide the cakes into two parts, preferably also in size. We leave one part to approach, put the other in the refrigerator to slow down the process. During baking of the first part, we take out the remaining Easter cakes and put them in the heat to rise. We bake after the first.
Those who bake half or quarter portions will not have such problems).
So, the dough filled 3/4 of the form. Preheat the oven to 160-180 degrees and bake the cakes for about an hour. In no case do not open the oven before the Easter cakes are browned, otherwise the dough may fall from the temperature drop!
We check the readiness of the Easter cakes by piercing them in several places with a long wooden knitting needle. If the dough doesn't stick to the needle, the cakes are ready!
Let them cool and decorate with frosting. Ready Easter cakes are stored in a sealed container or in a bag without staleness, up to a week!
Here is a day in pleasant worries and has come to an imperceptible end!
