How Easter is baked: secrets and subtleties. When can you bake Easter?

Due to lack of extra time, many people prefer to buy Easter cakes. But Easter comes only once a year! Try to find time to please your loved ones with Easter goodies.

Moreover, the recipes that we offer you do not require a lot of time, effort, or money. Yes, and what can compare with the aroma? homemade baked goods?! So, hostesses, let's get started.

1. Classic Easter cake

A) For the dough, take:
- warm milk 1 glass;
- yeast 100 gr. or dry 1 tbsp;
- sugar 2 tbsp;
- salt 0.5 tsp.

B) When the dough rises three times, add there:
- melted margarine or lard 80-100 g;
- eggs 4 pcs.;
- sour cream 2 tbsp;
- vodka 1 tbsp;
- sugar 2 cups;
- vanillin, cloves, saffron, raisins - optional;
- flour.

C) Knead the dough thoroughly so that it does not stick to your hands. Place in a warm, spacious container and let rise. Mix well again. Who prefers porous, puffed cakes, put less flour, and knead the dough, constantly lubricating your hands vegetable oil. If you prefer a dense structure, add more flour.

D) In ​​containers lined with well-oiled paper, place one-third of the dough and let rise again. For those who wish, add 4-5 steamed raisins per mold. You can also use finely chopped dried apricots.

D) Place the molds with the dough in a preheated oven (on average 180 degrees) until ready (an hour and a half). Do not place the sheet with the molds too low - the bottom of the cakes may burn. Don't set it too high - the dough will rise and the top may also burn. We remember that for the first 40 minutes we don’t open the oven at all! Otherwise, the dough will fall and all your work will be wasted.

Separately for paska molds for those who are baking for the first time. Now they sell both paper and silicone, and whatever you want! But, from many years of experience, I can say that it is better tin cans from coffee or canned food, nothing! The main thing is not to be lazy, line it well with paper so that there are no bare spots left in the mold, otherwise the dough will burn there and you will not be able to remove the finished Easter. It is recommended to bake the dough simultaneously in molds of approximately the same volume.

E) We saw through the window in the oven that the top of the baked goods had browned. Carefully open the door and use a bamboo stick to pierce the cake through. If the stick turns out to be dry and clean, then you can safely remove the molds, the product is ready! If there is moisture or pieces of dough on the stick, then leave it to finish baking.

G) Take out the finished Easter cakes. Place the form on its side and pull slowly on the paper. The bead pulls out perfectly. We free it from the paper and leave it to cool on its side, constantly turning it, otherwise dents will remain on the sides. Under no circumstances should you place ready-made hot Easter on the bottom! Due to its softness, it will immediately lose its beautiful shape.

H) The cakes have cooled completely, you can already put them on the bottom. The most enjoyable part of the job. Decorating the Easter cake. I recommend homemade frosting, store-bought does not harden: beat the white of one egg with a glass of powdered sugar so that this mass does not flow out of the container. If desired, you can add vanilla and citric acid several crystals. Coat the top, it is convenient to use a pastry brush for this, sprinkle Easter decor. Imagine!

2. Quick Easter cake

3. Layered Easter cake

4. Easter cottage cheese custard

Cottage cheese 1kg;
- butter 200 gr.;
- egg yolk 2 pcs.;
- 0.5 cups of sugar;
- cream 1 glass;
- salt, vanilla, crushed nuts, raisins.

Grind the yolks thoroughly with sugar, add cream and heat well. Add butter to the hot mixture. Let cool slightly. Add cottage cheese and other ingredients. Stirring constantly, bring to a boil, but do not boil! That's it, Easter is ready. We spread the mixture into rigid shapes, tamping well. We put it in the cold.

5. Simple Easter cake

6. Kulich without dough

Warm milk 0.5 l;
- yeast 125 g, or 2 tbsp. l. dry;
- melted butter 200-300 gr.;
- sugar 0.5 kg;
- sour cream 200-300 gr.;
- egg yolks 10 pieces.;
- flour, about 2 kg;
- spices as desired.
Dissolve the yeast in warm milk. Beat the yolks with sugar. Mix all ingredients. The dough should be soft, not thick, fluffy. Let the dough rise for 3-4 hours. Let's bake.

7. Kulich without yeast

Happy Easter everyone! Bon appetit! And happy holiday!

All housewives are divided into two groups: those who agree to stay up at night and enthusiastically knead the dough for Easter cake, and those who are too lazy and don’t know how, and go to the store to buy holiday baked goods. Of course, homemade Easter cake is much tastier than store-bought. However, sometimes looking at the list of products and complex ways turning these lists into flavorful thick crust, many give up. Easter baking, especially traditional recipes, is not given to everyone. That's why they were invented simplified recipes Easter cakes, which use dry yeast and much less baking.

Here, please, to help you are 5 of the most delicious and simple recipes, and all you will need is self-confidence and a positive attitude, it’s not for nothing that in the old days they said “What’s the mood - such is the cake!”

Our site has written more than once about how to prepare for making Easter cakes. This review will only contain recipes, and they are more than simple. Of course, you won’t put as much baking into a “quick” Easter cake dough as into one that is prepared almost overnight. However, soak the raisins and dried cherries in rum or cognac you can. Add cardamom mixture instead of regular vanilla, nutmeg and cloves, so that the aroma makes your head spin, you can. If the aroma of vanillin is more familiar to you, buy real vanilla pods - you will understand the difference between store-bought “chemicals” and real fragrant vanilla. Do not substitute margarine for real butter. Buy pets chicken eggs. Take Easter baking seriously, since you only make it once a year.

So, you decided to bake Easter cake, and 5 of the most delicious and simple recipes are waiting for your warm hands!

Easter cakes "Bright Easter"

Ingredients:
For the test:
500 ml milk,
1-1.3 kg flour,
6 eggs
200 g butter,
200-250 g sugar,
11 g dry yeast,
½ tsp. vanillin,
1 pinch of salt,
300 g seedless raisins.
For the glaze:
2 egg whites,
100 g sugar.
For decoration:
multi-colored marmalade or sprinkles.

Preparation:
Dissolve dry yeast in warm milk, add 500 g of flour to them and place the dough in a warm place for half an hour. Separate the yolks from the whites and grind them with sugar and vanillin. Beat the whites with salt until foamy. Add the yolks, softened butter, whites into the suitable dough and gradually, stirring, add the remaining flour. Knead the dough and leave it for 1 hour to rise. Then add the washed raisins, stir and wait until the dough rises again. Ready dough Fill the greased molds ⅓ full and leave it like that for a while so that the dough rises and fills the molds. Bake the cakes in an oven preheated to 150ºC until ready. Meanwhile, prepare the glaze. To do this, beat the whites with sugar until stable peaks form. Cover the hot cakes with the prepared glaze and decorate with multi-colored pieces of marmalade, chopped nuts or ready-made store-bought sprinkles.

Easter cake “Wonderful”

Ingredients:
For the test:
1 kg flour,
2 tbsp. warm milk,
250 g margarine,
6 eggs
1 tbsp. Sahara,
1 tsp. vanillin,
2 tbsp. l. dry yeast,
1 tbsp. peeled pumpkin seeds.
For the glaze:
1 protein,
½ tbsp. Sahara,
1 tsp. lemon juice,
1 pinch of salt.
For decoration:
100 g multi-colored candied fruits.

Preparation:
For the dough, mix dry yeast with 1 tsp. sugar, pour milk, stir and add 1.5 tbsp. flour. Leave the dough in a warm place for 1 hour. Separate the yolks from the whites of the eggs. Mix the yolks with the remaining sugar and vanilla, add 200 g of softened margarine and mix. Pour the dough into the total mass there. Beat the egg whites until foamy and mix into the dough. Gradually add the remaining flour into it. Then add pumpkin seeds(whole or chopped), mix well and leave the dough for another 1 hour in a warm place. Grease the prepared baking pans with the remaining margarine and fill them halfway with dough. Let the dough rise and only then place the molds in an oven preheated to 180ºC. Bake for an hour. Beat the whites with a pinch of salt into a strong foam. While whisking continuously, add lemon juice and sugar. Pour the resulting glaze over the hot cakes, sprinkle candied fruits on top and let the glaze harden.

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Easter cake "Catherine"

Ingredients:
500 ml warm milk,
9-10 tbsp. flour,
1 tbsp. Sahara,
1 tsp. salt,
½ tbsp. refined vegetable oil.
200 g butter or margarine,
5 eggs
2 tsp. dry yeast,
½ tbsp. seedless raisins.

Preparation:
Pour a little warm milk into a 0.5 liter jar, add 2 tsp. sugar and yeast, stir and place the dough in a warm place to rise. Sift flour into a wide container, but not all of it, but about 8 cups. In a separate bowl, separate eggs, salt, vegetable oil and butter, mashed with sugar, into milk. Pour the mixture into the pre-sifted flour, then the dough and add the raisins. Knead the dough, gradually adding the rest of the flour. You will get a lot of dough, enough to make several Easter cakes. Place the dough in greased pans and bake in an oven preheated to 180ºC until done. Cool the baked Easter cakes, pour glaze made from 1 egg white and 1 tbsp. sugar, whipped with a mixer. Decorate the cakes as you wish.

And in order for the cakes to turn out really right, you can try “overnight” recipes. With this method, yeast, even dry, will be able to raise much more baking in the dough, which means that your Easter cakes will be the most delicious.

Kulich "Resurrection"

Ingredients:
For the test:
3 tbsp. flour,
1 tbsp. warm milk,
200 g butter,
1 tbsp. Sahara,
2 eggs,
2 tsp. dry yeast,
½ tbsp. raisins,
vanillin - to taste.
For the glaze:
3 squirrels,
1 tbsp. Sahara.

Preparation:
From evening to enamel pan add, without stirring, yeast, chopped butter, sugar (those with a sweet tooth can increase the amount of sugar by adding half more to the glass of sugar specified in the recipe) and washed raisins. Regarding the latter, I would like to give advice: take for this baking dark raisins. When it sits overnight, the dough will turn out to be a very pleasant creamy color. Pour a glass of warm milk over everything, cover clean towel and leave until the morning. In the morning, add flour and vanillin to this mixture to taste. Knead the dough well and place it in greased molds, filling them halfway. Let the dough stand until it doubles in volume. Now put the cake in the oven and bake at 200ºC until done. From time to time, check the readiness of the baked goods using a wooden stick. Coat the finished cake with glaze, decorate with sprinkles and dry in an open oven.

Easter cake “Slavny” with saffron

Ingredients:
7.5 tbsp. flour,
1.5 tbsp. milk,
1.5 tbsp. Sahara,
1.5 tbsp. melted butter,
8 eggs
1.5 packets of dry yeast,
vanilla - to taste,
2 tbsp. l. dry saffron, diluted in a small amount of water,
0.5 tbsp. raisins

Preparation:
Beat eggs with sugar, add melted butter, milk, spices and flour mixed with dry yeast to the mixture. Place the mixture in a warm place overnight. During this time, beat the risen dough a couple of times. It shouldn't turn out cool. Grease baking dishes with butter and sprinkle with semolina or breadcrumbs. Fill the molds ⅓ full with dough and leave to rise slightly. Bake the cakes in an oven preheated to 180-200ºC until done, checking with a wooden stick or torch. Ready Easter cakes sprinkle with powdered sugar and decorate as desired.

Happy Easter! Joy to you and your families!

Larisa Shuftaykina

Easter baking is much more varied than everyday baking, and this is understandable. After a long fast, I want to please my loved ones with something special and incredibly tasty. In fact, there are so many Easter recipes that you could write a separate book about them, but the basic composition of the products and the baking principle are almost the same everywhere. The only difference is additional ingredients and spices that can be added as desired, so let’s look at the main Easter recipes, of which there are only three. It comes in classic, no-bake cottage cheese and lean for vegetarians.

Difference between Easter and Easter cake

Easter cake is the same Easter cake, just in a different shape. Kulich is called a tall oblong butter bread cylindrical in shape, as in the photo, and they bake it not only for Easter. Its size depends only on your desire and baking form: a large Easter cake can be used to decorate the table, and small ones can be used to treat children.

Classic Easter (Kulich)

Classic Easter can be decorated with chocolate or powdered sugar icing, as in the photo, or you can not do this - it all depends on your desire.

Ingredients:

• Chicken eggs - 3 pcs;
• Wheat flour - 500 grams;
• Milk - 1 glass;
• Butter - 130 grams;
• Sugar - 120 grams;
• Raisins - 200 grams;
• Dry yeast - 1 teaspoon;
• Egg whites for glaze - 2 pcs;
• Powdered sugar - 100 grams;
• Vanilla sugar - 10-15 grams;
• Confectionery decorations(sprinkles).

Cooking method:

• A couple of hours before you start cooking, remove all food from the refrigerator so that it warms up to room temperature. This does not apply to the 2 whites that will be needed to prepare the glaze. Divide the flour into three equal parts;
• Prepare the dough: slightly heat the milk and dissolve 1 tbsp in it. a spoonful of sugar and a third of the total amount of flour, and then add the yeast and mix. Cover the container with the dough with a saucer and leave in a warm place for 40 minutes. When the volume of the dough increases, stir it;
• Separate the whites from the yolks, grind the yolks with regular and vanilla sugar, then mix them with the dough and the second part of the flour. The dough must be kneaded thoroughly;
• Whip the whites separated from the yolks (3 pcs.) thick foam with 1 pinch of salt and add to the dough, then stir in the last part of the flour;
• Soften the butter and add it to the dough;
• Knead the dough for 15-20 minutes. If it sticks to your hands, add a little flour;
• Leave the dough to rise in a warm place for 1 hour;
• Sort the raisins, rinse and pour boiling water for 10 minutes, add to the dough and leave for another 40 minutes;
• Grease a baking dish with oil and place the dough into it, lightly kneaded last time before baking, and leave it for 15 minutes. Remember that the dough will increase in volume as it heats up in the oven, so fill the molds no more than a third with it.

On average, Easter is baked for 50 minutes at a temperature of 150 degrees. Its readiness is checked as follows: as soon as the cap acquires a golden hue, the cake is pierced with a wooden skewer. If the dough does not stick to it, then Easter is ready. The cake is removed from the mold only after it has cooled slightly.

Easter decoration

The baked Easter is decorated with protein glaze: beat 2 chilled egg whites with a whisk with 100 grams of sugar or powdered sugar until dense, homogeneous foam, grease the Easter with it and decorate with confectionery sprinkles.

Classic homemade Easter recipe

This video shows you step by step how to prepare a classic Easter cake.

Video source: Olga Matvey

Cottage cheese Easter without baking

Instead of raisins in the dough for Easter, you can add cherries to own juice, chopped citrus zest, candied fruits, nuts or dried apricots. You can also combine any of these additives, as in the photo.

Ingredients:

• Homemade cottage cheese - 500 grams;
• Sugar - 0.5 cups;
• Vanilla sugar - 1 sachet (10-15 grams);
• Sour cream 20% - 0.5 cups;
• Butter - 100 grams;
• Raisins - 100 grams;
• Nuts - 100 grams;
• Candied fruits - 100 grams (optional).

As mentioned above, if desired, some additives can be replaced with others.

Cooking method:

• Remove all foods from the refrigerator and leave them for a while to warm to room temperature;
• Sort out the raisins or dried apricots, rinse and pour boiling water for 10 minutes. Drain the water and leave the dried fruits to dry on a clean towel;
• The cottage cheese must be homogeneous, so you need to rub it through a sieve, pass it through a meat grinder or use a blender;
• Vanilla and regular sugar dissolve in sour cream and mix with cottage cheese;
• Mix curd mass with softened butter, and then add nuts and dried fruits there;
• Line the inside of the Easter mold with gauze and leave the edges outside, otherwise it will be problematic to remove it later;
• Place the curd mass in a baking dish and place under a press in the refrigerator for 12 hours, draining the whey from time to time;
• Remove Easter from the mold and remove the gauze.

Recipe for cottage cheese Easter without baking

This video describes step by step how to prepare Easter without eggs and flour at home.

Video source: tastyweek

Dietary (vegan) Easter

Vegetarians also celebrate Easter, but this recipe is not only for them. Many people various reasons keep a diet, and thanks Lenten baking may at least partially observe Easter traditions. As you can see in the photo, Lenten Easter looks quite appetizing.

Ingredients:

• Banana - 1 piece;
• Baking powder - 2 teaspoons;
• Sugar or fructose - 0.5 cups;
• Flour - 250 grams (a glass and 5 tablespoons);
• Any fruit juice— 50 ml;
• Raisins - 50 grams;
• Water - 170 ml;
• Vegetable oil - 3 tbsp. spoons;
• Salt - 1 pinch.

For the glaze:

• Water - 1 tbsp. spoon;
• Lemon juice - 1 teaspoon;
• Powdered sugar - 6 tbsp. spoon;
• Confectionery toppings for decorating baked goods.

Preparing Easter:

• Make banana puree and mix it with juice, vegetable oil and sugar or fructose;
• Add salt, baking powder and raisins;
• Sift the flour through a sieve and gradually add to the dough;
• Knead the dough. If it sticks to your hands, add a little more flour;
• Grease the baking pans with vegetable oil and fill them no more than half full with dough, as the dough will increase in volume;
• Preheat the oven to 180 degrees and bake the cakes in it for 40 minutes. The exact duration of baking depends on the individual condition of the products, so periodically the cakes will be checked for readiness by piercing them with a wooden skewer. If it comes out dry, then Easter is ready.

The baked Easter cakes are removed from the molds after they have cooled, and then their caps are greased with glaze.

Preparing the glaze:

• Mix powdered sugar with water and lemon juice;
• Bring to a boil in a water bath and simmer for 5 minutes;
• Decorate the cakes with icing and sprinkles.

Vegan Easter Recipe

This video shows the cooking method step by step Have a delicious Easter no eggs or milk.

Video source: Vikki Mitsuki

Easter is one of the brightest and most joyful Christian holidays, which managed to “survive” in atheistic times, was celebrated even during the Soviet Union and is recognized even by people far from the church and religion. The custom of painting eggs is very original - and people show a variety of talents in this regard. The laziest at least boil them in onion skins. But, if you do not take into account purely church rules, customs and traditions, the main thing in Easter is Easter cakes (they are also Easter cakes or, as many people incorrectly say, Easter cakes).

When and how to do it

If you want to receive delicious pastries, and not its pathetic store-bought likeness, find out how Easter is baked by those who have been doing this kind of business for many years and, therefore, know all the secrets. By the way, the most important of them is not the composition of the dough, not the temperature in the oven, and not the mysterious mysteries of cooking. The main thing is the right attitude. Your soul should be light, and let only light thoughts remain. Putting the kitchen in order will help a lot in some ways - traditionally it is cleaned before preparing Easter cakes, so that the spirit itself Easter baking was not marred by either the physical dirt or the spiritual remnants of past conflicts. The same applies to dishes - they must be clean, dry and sufficiently voluminous. It is equally important to choose the right moment when to bake Easter. The most best time- evening from Thursday to Friday before Christ's Resurrection.

Naturally, the products must be prepared in advance, and always very High Quality. You will need milk, eggs, sugar, yeast (and not dry yeast at all), flour, butter and fillers - at least raisins, not a single Easter cake can do without it. Just look how they bake Easter different people! Of course, each craftswoman has her own recipe, but the housewives agree on one thing: there must be a “filling” in the Easter cake. And what they don’t add to it: nuts, various dried fruits, candied fruits, and let’s not even talk about vanilla! In general, Easter cakes are a delicate matter, and from all the variety of recipes you need to find the one that you like.

Preparing Ingredients

Before baking Easter, all people make sure to take all the ingredients out of the refrigerator. The flour must be sifted, and it is better to do it twice. Milk must be heated - but to the temperature of the human body, and not to a boil! The swollen yeast is diluted in it, half the flour and sugar are added. The resulting composition must be mixed vigorously, but without fanaticism. The vessel is covered with a clean towel and put away in a warm place (and without any drafts!). The butter is melted, but it is used warm in the dough, so you will need to give it time to cool. Some housewives put the dough in a bowl with hot water, but this is unreasonable: it will heat up more from below and from the sides than from above, as a result the dough will turn out to be inhomogeneous, and lumps may form.

Baking Easter: secrets

Before kneading the dough, the eggs must be warmed to room temperature. But then the subtleties begin! Skilled cooks wash and carefully separate the whites and yolks before baking. They should not mix under any circumstances. The egg whites are poured into a completely fat-free container - if, of course, you want to beat them thoroughly later. To guarantee, you can add a few grains of salt or the same number of drops of lemon juice. The vessel with the squirrels is placed in the cold - then they form a dense foam. At this time, the yolks are ground with sugar.

“Raisin” subtleties: most housewives simply steam it. And this can ruin the cake! How do people bake Easter, which all their neighbors then pray for? The raisins are washed well, soaked for five minutes in warm, not hot, water, or better yet in strong aromatic drink(rum, liqueur, cognac). Then the berries are dried with a towel and mixed with flour so that they are evenly distributed throughout the body of the cake.

If we bake paska with nuts, then they also need to be washed and soaked in hot water, crush, and then either dry or fry, and only then add to the dough.

The most important part

When the dough comes up, it will double in volume, then begin to slowly settle. This is a sign that it's time to start baking. Prepared additives are added to the dough, hands are lubricated vegetable oil(this way the baking will not stick to them), and the mass is thoroughly kneaded. Getting ready The most convenient way is to line them with butter. Fill the containers by a third or half - the amount of dough is determined by the density of the mass. To preserve the shape of the cake, it is better to grease the top with beaten yolk. And then all we have to do is watch. It is better to place a container of water in the bottom of the oven, so the heat will be softer. If the top of the head is already ruddy, but the “body” is not baked, the top can be covered with foil or parchment. And if you are planning to bake Easter eggs at home, know: the most difficult thing is to take them out correctly! In addition to accuracy, patience is required. You need to place the cakes on their side, without removing them from the mold, and sometimes roll them over so that they cool evenly and do not lose their shape. And only after this the products are removed from the containers and decorated in various ways.

The most beautiful thing is the “hat”

This is what is eaten first, especially in a house where there are children. For this delicacy you will need to make syrup. It will use about 3 times more sugar than water. Don't forget to skim off the foam - sugar is not of very high quality these days. The syrup is ready when a drop hits cold water it curls up into a ball. When the mass has cooled to 40 degrees, you need to beat it until foamy and grease your Easter cake with the resulting glaze. Happy Easter!

Many nations have a wonderful tradition of baking a lot of all kinds of baked goods for Easter. As they say, “Bread is the head of everything!” For many centuries he has been revered, glorified, and 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, perceived exclusively as a gift from God. The round loaf is similar to the Sun and is a symbol of worship. Therefore, on the Bright Resurrection of Christ, the tables are always literally bursting with Easter cakes, pies, babkas, buns and other delicious pastries.

For this holiday, preference is, of course, given to products made from yeast dough. And this is no coincidence, this dough is alive, it “breathes”, “grows”, finished goods they turn out lush and spongy. Such dough and all products made from it are especially indicative, as they are precisely 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 together with sugar until white. Separately, beat the reserved whites into a foam along with a pinch of salt.

6. Add to the risen dough egg mixture, which is with yolks. Gradually add all the flour, stirring constantly.

7. Then add the whites, they need to 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 is special molds for buns, then place the dough in them, after greasing them with butter and sprinkling with breadcrumbs.

Or place 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 yolk mixed with big amount 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.

The finished buns can be decorated with white or chocolate icing. Or you can simply serve them in the form in which they turned out.

Can you ask them simple form, for example a rabbit. And bake such interesting and delicious buns.

After all, as you know, the rabbit is one of the cheerful and mysterious symbols of the holiday, laying colorful eggs.

Delicious Easter pie

This is a recipe for an open pie that people enjoy eating festive table. Such pies can also be classified as pies; they can also be prepared for this holiday. Be sure to check out his recipe.

And for today's pie we will need it.

For the test:

• flour - 3/4 cup
• butter - 50 g
• sugar - 1 tbsp. spoon
• ground almonds - 1/3 cup
• cold water - 2 tbsp. spoons
• powdered sugar - 1 tbsp. spoon

For filling:

• cottage cheese - 400 gr
• butter - 100 -150 g
• sugar - 3/4 cup
• egg - 3 pcs
• flour - 1 tbsp. spoon
• frozen blueberries, blueberries, cherries – 100 gr

Preparation:

1. Sift flour twice through a sieve. Cut the butter into cubes and grind it with flour into crumbs.

2. Add sugar, ground almonds, pour in cold water, preferably from the refrigerator, and knead the dough. Roll it into a ball, wrap it in cling film and put it in the refrigerator 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. Place the layer in the mold and fold the edges up. Place in an oven preheated to 200 degrees and bake for 15 minutes.

5. Prepare the filling. Beat butter with sugar, adjust the amount yourself; with more butter, the pie will be more nutritious. The recipe recommends adding 150g, 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 place in the baked form, which does not need to be removed from the form in which it was baked.

9. Place any frozen berries on top, either one variety, or mix two.

Can also be used canned apricots, peaches, cherries, plums. Or pitted cherries made from jam.

10. Set the oven to preheat. We will need a temperature of 150 degrees. Bake the pie for 40 minutes.

11. Ready pie carefully remove and let it cool slightly. And once cooled, sprinkle with powdered sugar.

We prepared according to this recipe open pie, and if you prepare a little more dough, you can make decorations on top of it, either braiding, or figures, or flowers.

Holiday bread with candied fruits made with yeast

In the previous article we already prepared the usual 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 g
• sugar - 100 gr
• fresh yeast - 40 g
• zest of 1 lemon
• candied fruits – 100 gr
• ground star anise - 1 piece
• boiled eggs - 5 pcs
• yolk - 1 piece
• seeds white sesame- Art. spoon
• vegetable oil - 1 tbsp. spoon

Preparation:

1. Fresh yeast crumble into a bowl and cover with warm water. Add 1 tbsp. spoon 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 have the consistency of liquid sour cream.

Cover it with a towel and leave for 15 - 20 minutes for the dough to rise.

3. Meanwhile, zest the lemon. Grind it up. Cut the candied fruits 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 the dough and warm milk, mix. Then add ground star anise and mix thoroughly with a whisk into a homogeneous, fairly liquid mass.

6. Gradually add flour in small portions, stirring the contents after each addition.

7. Then add the zest and candied fruits into the dough, then mix again and knead the dough. First do this in a bowl, you can add a little flour if necessary. Then place on the table and knead until smooth. Ready dough should have a plastic, pleasant structure.

8. Place the dough back into the bowl, cover it with a towel and leave for an hour to rise and rise. The finished dough should double in volume.

9. Place it on the table, knead it and divide it into 4 parts. One of the parts should be slightly larger than the others. Roll thin sausages 70 cm long from three parts.

10. Connect their ends and braid them. You don’t need to weave it very tightly so that the dough has room to grow. Place the finished braid on baking paper.

11. Roll 4 parts of the remaining dough into a thick sausage. It should be the same size as the length of the braided braid. Place on top of it and press down lightly.

12. Greek bread is baked together with eggs; the eggs must already be boiled and cooled in advance, without cracks in the shell. Lubricate them with vegetable oil and place them on top of the product we received, sticking them to the very bottom.

13. Leave the bread for 20 - 30 minutes until it rises.

14. Add 1 - 2 tbsp to the yolk. spoons of milk, mix. Brush the resulting mixture onto the risen bread; it is best to use a silicone brush for this. Then sprinkle with sesame seeds.

15. Place the bread in an oven preheated to 180 degrees and bake for 40 - 45 minutes.

16. Then remove it from the oven and let it cool. Then remove the eggs and place pre-colored eggs in the vacated holes. There are many ways to color eggs,

Our Greek bread is ready and can be served. Both bread and eggs are all in one place, it’s very convenient to eat both at once.

Easter lamb (lamb)

As a rule, children 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 shape of dark and light lamb

Another baking recipe that will require a special form. Moreover, you can bake lamb either white or dark.

For the light lamb we need:

• flour - 125 gr
• butter - 125 g
• egg - 2 pcs
• sugar - 125 gr
• vanilla sugar— 1 sachet
• zest of one lemon
• baking powder - 1 teaspoon
• lemon glaze - 1 packet
• coconut flakes - 50 g
• sugar pearls for eyes - 2 pcs.
• breadcrumbs

For dark lamb:

• flour - 125 gr
• butter - 125 g
• 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 g
• chocolate chips - 50 g
• breadcrumbs

Preparation:

1. Remove butter and eggs from the refrigerator in advance. The butter should melt slightly and the eggs should be at room temperature.

2. Using a mixer, beat the butter. Add sugar, vanilla sugar, lemon zest and eggs.

3. Sift the flour through a sieve along with baking powder. Gradually, adding one tablespoon of whipped mixture to the flour, knead the dough.

4. Grease the pan with butter and sprinkle with breadcrumbs. Fill it with the prepared dough.

5. We will need an oven preheated to 175 degrees. Place the pan in it and bake for about 50 minutes.

6. Take out the mold, let it sit and rest for 5 minutes. Then remove the lamb and cool.

7. Melt the glaze 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 dark lamb, add cocoa to the flour, and otherwise do everything the same as in the recipe already proposed.

Use for decoration coconut flakes and grated chocolate. Or simply sprinkle the figure with powdered sugar.

If you have Silicone molds with the image of a lamb, or small metal recesses with its image, then you can bake baked goods in the form of cookies, approximately the size of Tula gingerbread. Since on Easter, according to tradition, treats are distributed to guests, neighbors and just neighborhood kids, then such cookies will come in handy and will sell out with a bang!

The amount of ingredients is given for 2 small medium-shaped lambs. If you make cookies, just increase the number.

Recipe for simple egg-shaped shortbread cookies

We will need:

• flour - 2 cups
• baking powder - 1 teaspoon
• sugar - 1 glass
• butter - 100 g
• egg - 1 pc.
• vanilla sugar - 2 sachets

Preparation:

1. Sift the flour through a sieve along with baking powder twice into a large bowl. Add sugar and vanilla sugar.

2. Make a small hole in the middle and add an egg, mix with a fork.

3. Remove the 82.5% butter from the refrigerator in advance, cut it into cubes and let it melt a little. Then add it to the flour and rub it into crumbs with your hands.

4. Knead the dough, wrap in film and put in the refrigerator for 1 hour.

5. Roll out the dough to a thickness of 1 cm. Try to roll it evenly over the entire surface.

6. Use a special recess or suitable form to make cookie blanks. If there is no recess, then you can use a plastic mold from a Kinder Surprise, although it is round, it is pliable. By squeezing it slightly, you can set the desired shape.

7. Sprinkle a baking sheet with flour and carefully transfer the workpieces onto it, slightly adjusting them so that there is an even oval. It is better to carry it 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 brown. Then carefully remove with a knife and leave to cool.

9. Decorate with prepared glaze, sprinkles, and chocolate. You can simply cover it with glaze and sprinkle with various sprinkles, or you can make something like this 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 you use to bake cookies. Bake from any, everything will be delicious!

Quick no-bake cookie recipe “Eggs are a quickie”

And if you don’t have time to bake, then you don’t even have to bake it, but buy everything at the store.

We will need:

• round cookies with a diameter of 8 - 10 cm - 300 - 400 g
• canned apricots or peaches - 1 can
• vanilla glaze - 1 - 2 bags

Preparation:

1. The size of the cookies you buy will depend on what you buy - apricots or peaches. Ideally, you need apricots; half of them will be exactly the size of an egg yolk.

But it happens that apricots are difficult to buy, then you can look for medium-sized peaches in halves. Or maybe you have some supplies from the summer, and you made apricot compotes for the winter, then you can use them for this occasion. If you haven’t prepared them, be sure to prepare them next year. Open in winter!

2. Choose thicker cookies; oatmeal cookies work well. And it is also desirable that it be completely flat.

3. Open the jar of apricots and place them on a napkin to drain excess liquid.

4. Dilute the glaze as written on the package. This usually only takes a couple of minutes.

5. Place the cookies on a wire rack and cover the tops with the still hot glaze. Let it cool and place the apricot halves on top.

Canned apricots and peaches may darken slightly when exposed to air. Therefore, you should not put them on cookies in advance. It's better to do this before serving.

These cookies look like fried eggs. Original, interesting performance. And I am sure that everyone present will certainly like this idea.

Festive honey babka in Polish

This is another type of pastry that we always want on the holiday table.

We will need:

• flour - 350 gr
• warm milk - 150 ml
• butter - 120 g
• sugar - 1 tbsp. spoon
• dry yeast - 1 teaspoon
• egg yolks - 4 pcs
• honey 4 tbsp. spoons
• raisins – 120 gr
• zest of 1 orange
• salt - a pinch

Preparation:

1. Sift flour into a large bowl, add salt and sugar. Add yeast and stir.

2. Make a small depression in the center and add egg yolks into 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 place it on a work surface and knead for at least 10 minutes until smooth and elastic.

4. Grease a baking dish suitable for baking and place 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 bake the babka for 40 - 45 minutes.

6. Take it out and check whether it is baked or not by piercing it with a skewer or toothpick. Let stand in the mold for 5 minutes, then remove.

7. Place the babka 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 turns out tender and airy.

Glaze for painting Easter cakes, gingerbreads and cookies

As we noticed today, many holiday baked goods can be decorated with icing. A holiday is a holiday, so the more colorful the table, 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 this 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 baked goods.

All recipes offered today are baked for a church holiday, both together with Easter cakes and instead of them. If you are tired of baking Easter cakes every year, then take on board Alternative option. By decorating such pastries according to the holiday, you will certainly delight all your 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 it out around it. painted eggs, and I’m baking the other two to give to my mother and my daughter’s family.

The baked alternative pastries turn out so tasty and beautiful that they are always eaten first. Kulich, as a rule, is eaten last. At first everyone cherishes it as a symbol of the holiday, but then they manage to eat so much of all the baked goods that they no longer want it. But what’s interesting is if you use it to prepare good dough, then it can be stored for up to 3 days. And even after that it remains very tasty.

Baking is a must for Easter. Don’t be lazy, don’t buy things from the store on the very last day, and don’t say that you don’t know how. We must follow a good tradition, bake for the holiday ourselves, and teach this to our daughters and granddaughters.

To make the house smell fresh bread, delicious aromas vanilla and spices. All this brings comfort, goodness, joy, prosperity and prosperity to the house. Therefore, take note of the recipes, use them, and let it always be this way and not otherwise in your home.

Happy Easter to you! And all the best to you!