A simple and delicious Easter cake recipe. Easter baking: the best recipes for Easter cakes and babas

Who can argue that on the bright holiday of Easter there must be two of the most important holiday dishes on the table: colored eggs and Easter cake? This tradition is respected by everyone, passed on from generation to generation, and taught to their children and grandchildren. Indeed, these are the two most important culinary symbols of the Easter holiday. And of course, there are many ways to color Easter eggs, and even more ways to bake Easter cake, or you can buy it ready-made in the store. But if your soul requires homemade aromatic baked goods, then you will immediately need a simple recipe for a delicious Easter cake that you can bake at home.

Easter cake - step by step recipe with photos

Kulich is a homemade version of the church ritual bread called Artos, which was lit in the church on Easter Day and distributed to parishioners as a treat.

Homemade Easter cake is baked from butter dough with the addition of a variety of dried fruits, candied fruits, and nuts. Decorated with sugar icing and confectionery sprinkles. This cake should become a real table decoration.

It is customary to treat all relatives and friends with Easter cake, as well as guests who visit you on the holiday, so several cakes are baked at once.

We will look at a recipe that is enough in volume for several small Easter cakes to treat the whole family.

To prepare Easter cake you will need:

• flour - 800 grams,
• milk - 300 ml,
• butter 82.5% - 300 grams,
• eggs - 5 pcs for dough and 1 pc for glaze,
• live yeast - 50 g (or dry yeast - 3 teaspoons),
• sugar - 1.5 - 2 cups,
• vanilla sugar - 1 sachet,
• raisins - 150 grams,
• dried cranberries or dried cherries - 100 grams,
• almond petals - 100 grams,
• lemon - 1 piece,
• salt - a pinch,
• vegetable oil for greasing molds.

Preparation of the dough:

1. Warm milk and eggs to room temperature in advance. Keep the butter out of the refrigerator for a while so that it becomes soft, but you should not melt it on the stove or in the microwave.

2. Add a tablespoon of granulated sugar to warm milk and stir until completely dissolved.

3. Using your hands, crush the yeast (if using live) into warm sweet milk. Pour the dry ingredients in the required amount and stir thoroughly until the lumps disappear.

4. Prepare the flour. Measure out about half the flour, no more than 300 grams, and sift it through a sieve. This will aerate the flour and help the dough become fluffier. If possible, you can sift twice.

5. Mix warm milk with yeast and sifted flour until all lumps have dissolved. It should look like a liquid dough.

6. Place the dough in a warm place, covering the container with a clean towel or cling film. If you use film, you need to pierce several small holes in it so that the dough can breathe.

7. The dried fruits you choose for the Easter cake must be prepared in advance. To make them more juicy, they must be washed and soaked for a while in hot water. The soaking time will depend on how dry the dried fruit is. It may take from 10 minutes to an hour, wait until they soften, then they will be much more pleasant to eat in the Easter cake.

In addition to raisins, you can use any other dried fruits that you like. Dried berries are perfect, as well as dried apricots, prunes, and cherries.

If you wish, you can add your favorite nuts, but before adding them to the dough, be sure to peel them and chop them a little. Thin, aromatic almond petals work well.

8. Continue preparing the dough. Wait until the dough rises, increases in volume and is filled with air bubbles.

9. Beat five eggs well with the remaining sugar and add vanilla sugar for flavor. The whipped mass should increase in volume and turn white, and the grains of sugar should dissolve in it.

10. Gently stir the prepared dough and melted butter into the beaten egg mixture. Do this slowly and with a spoon so as not to disturb the airiness, thanks to which the future Easter cake will melt in your mouth.

11. Sift the remaining flour twice and add it to the dough. Mix thoroughly until there is a homogeneous elastic mass without lumps. The dough should not turn out too thick if the proportions are followed correctly. Add a pinch of salt when kneading.

12. The finished dough must be transferred to a pan or bowl greased with oil so that it can rest and rise. Cover it with a clean towel and let it sit for about an hour. During this time, the dough should further increase in volume due to the reaction of the yeast.

13. At this time, prepare the dried fruits. Dried fruits and nuts must be dried, spread on a napkin so that no excess liquid remains. You can blot them with paper towels to speed up the process. Then toss them with a little flour to prevent them from sticking together and to blend into the dough more easily.

Also add fresh lemon zest to the mixture.

14. Wait until the dough is ready. It should approximately double in volume. After that, take it out onto a floured table and knead it a little. Add the mixture of dried fruits and nuts to the dough and knead until they are evenly distributed throughout the dough. To prevent the dough from sticking to your hands, sprinkle it with a small amount of flour.

15. Place the kneaded dough back into the bowl and leave for an hour to rise again. Just like the first time, it should increase noticeably in volume so that the Easter cake turns out fluffy.

16. Prepare the molds in which you will bake the Easter cake. For this purpose, special molds, tall saucepans of small diameter, tin cans or disposable paper molds for Easter cakes, which can be bought in the store, are suitable.

The molds must be lined with parchment paper and greased with oil. If your mold is silicone or disposable paper, you won't need parchment.

17. The finished dough must be placed on the table and kneaded again, lubricating your hands with vegetable oil. Then divide it into several parts according to the number of prepared forms.

Important! The dough should not fill each mold more than halfway. It is better if it takes up about a third, then it will have more room to rise during baking.

18. Place dough in each pan and cover with a towel. To make the top of the cake smooth, roll each piece of dough into a ball and place it on the bottom of the pan. Press all dried fruits and nuts inside to prevent them from drying out. Let sit for about forty minutes until the dough rises again.

19. Preheat the oven to 180 degrees. After 40 minutes, place the cake pans in the oven and leave to bake. Depending on the size, it will take from 30 minutes to an hour. Larger cakes will need to be covered with parchment paper after about 25 minutes to prevent them from burning on top.

While baking, do not open the oven door to prevent the cakes from falling. Readiness is checked with a dry toothpick or wooden skewer.

20. The finished Easter cake must be removed from the oven and allowed to stand for about 10 minutes to cool. After this, you need to remove the cakes from the molds. Except when using a disposable paper form.

21. Cool the cakes properly after removing them from the pan. To prevent the fluffy cake from deflating as it cools, you need to place it on a soft towel on the table and lay it on its side. Approximately every 5 minutes you should roll the cake to the other side to cool evenly.

22. When the Easter cake has cooled, place it upright and wrap it in a towel, cover it with cling film on top and leave it like that overnight. (Usually the cake is baked in advance).

23. The next day, the cake can be decorated with sugar icing and confectionery sprinkles to your taste. Use your imagination to decorate.

Serve with colored Easter eggs and other holiday dishes.

Throughout the week preceding Easter, believers prepare for the holiday, and starting from Maundy Thursday, all housewives’ thoughts revolve around the festive feast.

After all, with the end of Lent, all sorts of prohibitions and restrictions on food are lifted, which means that the Easter table will be bursting with the most delicious treats. Not only believers, but also many other people far from faith, prepare colored eggs for Easter, bake Easter cakes and think about decorating the Easter table, on which the main symbols of the holiday will be concentrated.

Let's consider options for preparing KULICH and BAB:

Recipe for yeast sponge dough

With this method, first mix a liquid mixture, called dough, with a spoon. For kneading, take the entire amount of warm liquid and yeast and half the amount of flour (according to the recipe).

The dough should ferment at a temperature of 28-30°C for 3-3.5 hours until maximum rise. During fermentation, bursting bubbles containing carbon dioxide appear on the surface of the dough. As soon as the dough begins to settle, you can start kneading the dough.

Add all other heated products to the dough (eggs mixed with salt, sugar, aromatics), gradually add the remaining flour and knead for 5-8 minutes until a homogeneous mass is obtained. At the end of the kneading, add oil, heated to the consistency of thick sour cream; then cover the pan with a lid and place in a warm place for further fermentation. When the dough reaches its maximum rise, which will happen in about an hour, knead the dough and place it on a table sprinkled with flour.

The duration of fermentation of the dough and dough can be adjusted by changing the temperature conditions during fermentation by placing the pan in a warmer or cooler place.

KULICHI. WOMEN

Easter cakes are baked in every home for Easter. Their dough has a high baking content, so the Easter cakes do not go stale for a long time and are eaten throughout the Easter week.

Previously, Easter cakes were baked in ovens in tall, volumetric tin pans. In the oven, they can be baked in a metal can or aluminum pan (with a volume of no more than 1-1.5 liters, otherwise the dough may not bake).

When preparing Easter cakes, you need to remember the basic rules, the observance of which largely determines how the finished product will turn out:

1. Easter cake does not like drafts.

2. The dough should not be liquid. It should be of such a consistency that it can be cut with a knife and it will not stick to it.

3. Beat the eggs and dough for a long time and intensively.

4. The dough for Easter cakes should, as a rule, rise three times: the first time - after preparing the dough, the second time - after kneading the dough and the third time - when the dough is placed in the molds.

5. The cake pan is generously greased with softened (but not melted) butter and filled with dough, usually to 1/2 of the height.

6. The readiness of the Easter cake for baking is determined by its volume: the dough should rise almost to the edges of the pan.

7. Easter cakes are baked at a temperature of 180-200°C. To avoid burning, place a container of hot water at the bottom of the oven. During baking, the pan with the cake must be turned very carefully, but not shaken, since even with a slight push the dough can settle and the middle will be empty.

8. After browning, the cake is covered with white paper moistened with water.

9. The duration of baking depends on the weight of the cake. Its readiness is determined by a thin splinter: if the dough sticks to it, the cake is still raw.

Ready-made Easter cakes are decorated with candied fruits, colored sprinkles (nonpareil), powdered sugar, candies, and glazes (recipes below).

Kulich

Ingredients:
1 kg of premium wheat flour, 1.5 cups of milk, 6 eggs, 300 g of butter or margarine, 1.5-2 cups of sugar, 40-50 g of yeast, 3/4 teaspoon of salt, 1 cup of raisins, 50 g candied fruits, 2 tbsp. spoons of almonds, 1/2 packet of vanillin or 5-6 crushed cardamom grains.

Preparation:
Dissolve yeast in warm milk and add half the flour. Stir the dough thoroughly, cover and place in a warm place.
When its volume doubles, add salt, 5 egg yolks mashed with sugar and vanilla, butter and mix, and then add the egg whites whipped into foam and the rest of the flour.
Cover the dough with a napkin and place in a warm place.
When it rises and doubles in volume, add raisins, diced candied fruits, peeled and finely chopped almonds, mix well.
Then spread the dough into molds (up to 1/2 height), cover and place in a warm place.
When the dough has risen to 3/4 of the height of the pan, brush the top with beaten yolk and place in the oven for 50-60 minutes.
After cooling, cover the cake with glaze and decorate with candied fruits, jam berries, chocolate figures, etc.

Kulich

Recipe from chef Alexey Besedin

Ingredients (for 2 pcs):
Yolks – 4 pcs.; Yeast – 20 g; Water – 70 ml; Wheat flour – 370 g; Cream 33% – 250 ml; Butter – 55 g; Granulated sugar – 150 g; Vanilla sugar – 10 g; Raisins – 70 g

Cooking technology:
We make the dough by mixing cream with water and yeast.
Place the resulting mixture in a warm place for 1 hour.
All other ingredients are mixed and then added to the dough.
Stir and place in a warm place for another 1.5 hours.
Place the finished dough into molds and bake for 40 minutes at 160 degrees.
The finished cake can be decorated with icing or melted chocolate.

Common Kulich

Ingredients:
1 kg flour, 1.75 cups milk, 50 g yeast, 10 egg yolks, 1/2 cup sugar, 1 cup butter, salt.

Preparation:
Prepare a dough from 1/2 kg of flour, warm milk and yeast, stir and let rise.
Then add the egg yolks, mashed until white with sugar, melted butter, salt, the rest of the flour and knead the dough until it comes off your hands.
Let the dough rise again, knock it out with a spatula and place it in the molds.
When the dough rises to the edges of the pans, place them in a heated oven.

Easter cake with raisins

Ingredients:
6 cups flour, 200 g butter, 1 cup sugar, 1.5 cups milk, 5 eggs, 50 g yeast, 200 g raisins, salt.

Preparation:
Melt the butter, pour in hot milk, add sugar, salt, stir and let cool to 30-35°C.
Then pour into the flour, pour in the risen yeast, mix thoroughly again and place in a warm place for fermentation.
When the dough has risen, add egg yolks, whipped whites, raisins, knead and place it in the mold, filling it halfway.
When the dough rises flush with the edges of the pan, bake the cake in the oven at 180°C.

Almond Easter cake

Ingredients:
1 kg flour, 2 cups milk, 50 g yeast, 5 eggs, 1.5 cups sugar, 300 g butter, 250 g almonds, 1/2 lemon, 1/2 cup raisins, salt.

Preparation:
Boil milk and cool to 30-35°C. Dissolve yeast in a small amount of milk, adding 1 tbsp. spoon of sugar. Pour flour into the milk, add the risen yeast, mix, cover with a napkin and place in a warm place for fermentation.
Scald the almonds, peel them, thinly slice or chop them and dry.
When the dough has risen, add egg yolks beaten with sugar (leave one for greasing), melted butter, grated lemon zest, 200 g of chopped almonds, raisins, salt, lastly add the whites whipped into a stable foam and knead the dough.
Place it in the mold, let it rise, brush with yolk and sprinkle with almonds.
Bake the cake in the oven at 180°C.

Unsteamed Easter cake

Ingredients:
For the dough: 1 kg of flour, 1.5 cups of water, 50 g of yeast, 2 eggs, 125 g of butter, 1/2 cup of sugar, 100 g of raisins, a handful of candied fruits, cardamom, cinnamon, salt.
For glaze: 1 egg, 2-3 tbsp. spoons of milk.

Preparation:
In the evening, knead a stiff dough from flour, warm water, yeast, eggs, butter, sugar, salt, raisins, finely diced candied fruits, crushed cardamom and cinnamon.
Cover with a towel and leave to rise until morning.
Then place the dough on the table, knead well again, divide into two parts, and place in greased low pans.
When the dough has risen sufficiently (the surface is covered with continuous bubbles), brush with an egg mashed with milk and bake for about 50 minutes.

In addition to raisins, you can add candied fruits, preferably of different colors, or dried fruits cut into small pieces (dried apricots, dates, prunes, etc.) into the Easter cake dough.
The dough can be tinted with saffron or dried berries ground into a fine powder.
You can add finely ground nuts to the dough.

Easter cake

Ingredients:
For the dough: 800 g flour, 35 g yeast, 1 1/4 cups milk, 280 g butter, 5 eggs, 350 g granulated sugar, 1/2 teaspoon salt, 25 g rum or cognac, 120 g raisins, 40 g candied fruits, lemon or orange zest.
For glaze and decoration: 250 g granulated sugar or powdered sugar, 3 eggs, colored coconut flakes or special sprinkles for Easter cakes.

Preparation:
Prepare yeast dough using the sponge method from these ingredients. Add washed and towel-dried raisins, candied fruits, zest to it and mix everything carefully again.
Divide the dough into molds.
Leave the shaped Easter cakes to proof for 10-15 minutes in a warm place, brush with beaten egg and only then place in a preheated oven.
Bake for 45-50 minutes at a temperature of 180-190°C.
Cover the finished, cooled Easter cakes with glaze and decorate.
Glaze: dissolve sugar or powdered sugar in water, place the container with syrup on the fire and cook until thick.

Kulich "Tsarsky"

Ingredients:
1.2 kg flour, 3 cups cream, 50 g yeast, 200 g butter, 1 cup sugar, 15 egg yolks, 10 cardamom grains, 1 nutmeg, 2 tbsp. spoons of almonds, 100 g of candied fruits and raisins.

Preparation:
Mix 1 cup of cream, yeast and half the flour into a thick dough.
When the dough rises, add the egg yolks mashed with butter and sugar, the remaining flour, cream, crushed cardamom, grated nutmeg, chopped almonds, finely chopped candied fruits and raisins.
Knock the dough well and leave to rise for 1.5-2 hours.
Then knead again, put in small molds, filling them halfway.
Let the dough rise to 3/4 of the height of the pan and bake in the oven.

Ingredients:
3 cups flour, 1/2 cup milk, 35 g yeast, 15 eggs, 1.5-2 cups sugar, 100 g chocolate or cocoa powder, 1-2 glasses of rum or cognac, 1/2 cup red wine, 100 g rye crackers, 100 g candied orange peel; 1 coffee spoon each of ground cinnamon, cloves, cardamom and star anise; salt.

Preparation:
Dissolve the yeast in milk, mix with some flour and place in a warm place to ferment.
Then add to the dough egg yolks, ground until white with sugar, rum, red wine, grated chocolate or cocoa powder, ground and sifted crackers, finely chopped candied orange peel and spices.
Mix the dough and place in a warm place.
When it rises, add the whipped whites, salt and remaining flour.
Transfer the dough into a mold, let it rise and bake in the oven at 180°C.

Easter cake with cream

Ingredients:
For the test: 5 cups flour, 50 g yeast, 1.5 cups cream, 250 g butter, 1 cup sugar, 8 egg yolks, 1/2 cup each raisins, nuts and candied fruits, 1 teaspoon salt, vanillin.
For the glaze: egg white, 1 cup powdered sugar, 1/2 teaspoon lemon juice.

Preparation:
Dissolve yeast in heated cream, add half the flour and place in a warm place.
Grind the egg yolks with sugar, add softened butter and grind the mass until white again. When the dough is ready, add the yolks with sugar and butter, add the remaining flour, salt and vanillin, knead the dough, add raisins, chopped candied fruits, nuts and mix.
Place the dough in a warm place until it doubles in volume, then knead again and let rise.
Place the finished dough in molds with high walls to 1/3 of their height and place in a warm place to proof for 1 hour.
Bake the cake in the oven at 200-220°C for 60-70 minutes.
Carefully remove the finished cake from the pan and, when cool, spread a thin layer of glaze on top.
To prepare the glaze, beat the egg white, adding powdered sugar in small portions, add lemon juice and grind until white.
If desired, you can make a colored glaze by adding cocoa powder, chocolate, or strained cranberry juice.

Homemade Easter cake

Decorating Easter cakes with colorful icing

Ingredients:
1 kg flour, 50 g yeast, 1 glass milk, 10 egg yolks, 3 egg whites, 1 glass sugar, 200 g butter, 100 g raisins, 1 tbsp. spoon of cognac, 1 tbsp. spoon of candied fruits, 3 teaspoons of lemon zest (or 1 teaspoon of ground cardamom), 1/2 teaspoon of grated nutmeg, 1 teaspoon of saffron tincture, 3-4 teaspoons of vanilla sugar, salt.

Preparation:
Dissolve the yeast in 1/2 cup of warm milk, add 100 g of flour, stir and leave for 15-20 minutes.
Brew 100 g of flour in 1/2 cup of boiling milk and quickly stir with a wooden spatula until an elastic mass is obtained. Combine both mixtures, cover and leave to rise for 1 hour in a warm place.
Grind the egg yolks, sugar and salt into a homogeneous mass and beat until white.
Pour half of this mass into the dough, add 250 g of flour, knead the dough and let it rise, then pour in the second half of the egg mass, add another 500 g of flour and knead the dough until it comes off your hands.
Pour melted butter into the finished dough in small portions, knead it, add spices, cognac and let rise again. After this, settle the dough to its original volume, add 2/3 of the raisins and candied fruits, having previously rolled them in flour, and let rise again.
Fill two molds with dough up to half the volume.
When it rises, sprinkle the remaining raisins on top and bake in the oven.

Saffron Easter cake

Ingredients:
7 cups flour, 1.5 cups milk, 25 g yeast, 400 g butter, 5 eggs, 2 cups sugar, 1 teaspoon salt, 1 tbsp. a spoonful of saffron tincture or 30 cardamom grains.

Preparation:
Mix 1 cup of warm milk, yeast and 3 cups of flour into a dough and place in a warm place for 3-4 hours. Add salt, softened butter, egg yolks, saffron tincture or crushed cardamom grains and knead thoroughly until a homogeneous dough is formed, then add the beaten whites, the remaining flour and mix.
Place the dough in a warm place and let it rise.
Then carefully knock it out, put it in the mold and let it rise again. Brush the surface with egg and bake the cake in the oven until done.
To prepare saffron tincture, dilute saffron powder in warm boiled water, vodka or alcohol and strain through cheesecloth (it should have an intense yellow color).

Kulich "Rural"

Ingredients:
1 kg of flour, 4 egg yolks, 1 glass of milk, 1 glass of water, 0.5 glass of sour cream, 200 g of butter, 1 teaspoon of salt, 1 glass of sugar, 1 glass of raisins, 60-70 g of yeast.
For glaze: 200 g powdered sugar, 1 egg white, 1 teaspoon lemon juice, 2 teaspoons starch.

Preparation:
Dissolve yeast in warm milk mixed with water, add 1 tbsp. a spoonful of sugar, half the flour and let the dough rise. Then add egg yolks mashed with sugar, softened butter, sour cream, washed raisins, salt and the rest of the flour.
Knead the dough well, cover with a napkin and place in a warm place to rise.
Grease the sides of the pan generously with butter and sprinkle with flour. Place oiled paper on the bottom.
When the dough has risen, pour into the molds, filling 1/3 full.
Let the dough rise again and bake the cake.
Decorate the surface with glaze.
To prepare it, beat powdered sugar with egg whites, add lemon juice, starch and mix carefully.

Easter cake with lemon zest

Ingredients:
For the dough: 500 g flour, 150 g sugar, 250 g cream or milk, 6 egg yolks, 100 g butter, 40 g yeast, vanilla sugar or vanillin, grated zest of 1 lemon, 2 tbsp. spoons of raisins, 4 almonds, powdered sugar.
For glaze: 2 egg whites, 200 g of powdered sugar, vanillin or lemon.

Preparation:
From 100 g of flour, cream and yeast, ground with sugar, prepare a dough and leave for fermentation.
Grind the yolks with sugar until a foamy mass forms, add the rest of the flour, the suitable dough, a pinch of salt, vanilla sugar or vanillin and knead the dough thoroughly. Gradually add melted but not hot butter, raisins, lemon zest, chopped almonds.
Place the dough in a firm greased and sprinkled with flour, filling 1/3 of the volume and place in a warm place. When it comes up and fills the mold, put it in the oven and bake for about 40 minutes at a temperature of 180-200°C.
Cool the finished cake slightly, carefully remove it from the mold and pour over the glaze.
To prepare it, beat the whites with powdered sugar until fluffy, adding lemon juice or vanillin to taste.

Creamy Easter cake

Ingredients:
2 cups cream, 1 cup milk, 50 g yeast, 10 eggs, 4 cups sugar, flour.

Preparation:
Stir hot milk and cream with 2 cups of flour and let cool to the temperature of fresh milk. Then add risen yeast and 2 eggs diluted in a small amount of milk, mix, cover the dough with a napkin and place in a warm place for fermentation.
When the dough has risen, add the yolks, mashed until white with 2 cups of sugar, and the egg whites, beaten with the remaining sugar into a stable foam.
Add enough flour to the dough to give it the desired consistency, mix and let the dough rise a second time.
Then carefully knock it out and put it in the mold, filling it halfway.
Let the dough rise and bake the cake at a temperature of 180-200°C until ready.

Easter cake with honey and glaze

Ingredients:
15 eggs, 1 liter of milk, 100 g of yeast, 500 g of butter, 500 g of sugar, 0.5 cups of honey, 50 g of vodka, 0.5 cups of sour cream, vanillin, salt, flour, icing sugar.

Preparation:
Mix half a glass of flour with 2 tbsp. spoons of sugar and grind with 0.5 cups of cold milk.
Boil 2 cups of milk and, stirring, pour in a thin stream into the prepared flour mixture and boil it.
Add a little flour to warm milk and honey and dissolve the yeast in it. When they are ready, mix with the brewed flour mixture and let the dough rise. Then add the yolks mashed with sugar, softened butter, sour cream, vodka, salt into it and carefully mix with the whites whipped with vanilla.
Add enough flour to the dough to give it the desired consistency, knead thoroughly and place in a warm place.
Let the dough rise, mix it, put it into molds greased from the inside, filling them 1/3 of the volume.
Let the dough rise again, put it in the oven and bake at 180-200°C until done.
After cooling, cover the cake with sugar icing.

Easter cake with sea buckthorn juice

Ingredients:
5 eggs, 500 g milk, 200 g sugar, 100 g butter, 100 g sea buckthorn juice, 50 g yeast, 1 teaspoon salt, flour.

Preparation:
Mix eggs, milk and softened butter, add sugar and grind the mass thoroughly.
Add yeast diluted in a small amount of warm milk, 3-4 cups of flour, knead the dough and place in a warm place.
When it rises, add sea buckthorn juice and flour as needed to give the dough the desired consistency, mix thoroughly and let rise again.
Then fill the molds with dough to half their volume, place in a warm place and, when the dough rises to the top of the mold, bake the cake in the oven.

Cinnamon Easter cake

Ingredients:
3-3.5 cups of flour, 1 cup of milk, 40 g of yeast, 1 cup of sugar, 2 eggs, 200 g of margarine, 100 g of raisins, cinnamon and vanilla sugar to taste.

Preparation:
Prepare the dough: dissolve yeast in warm milk, add 3-4 tbsp. spoons of sugar, add 1/2 cup of flour. Place the dough in a warm place and let it rise.
Then add sugar, vanilla sugar, eggs, melted margarine, flour and knead a thick, homogeneous dough. Add raisins rolled in flour and stir.
Place the dough in the mold and leave for 30-40 minutes to proof.
Then sprinkle cinnamon on top and bake in the oven at a temperature (200-220°C).

Kulich without yeast

Ingredients:
400 g flour, 60 g butter, 1.5 cups milk, 2 eggs, 1 cup sugar, 0.5 cup almonds, 0.5 cups candied fruits, 4 tbsp. spoons of lemon juice, 1/2 teaspoon of soda, zest of 1 lemon, vanillin, crackers.

Preparation:
Grind the butter with egg yolks and sugar, gradually adding lemon juice. Add flour and milk, vanillin, zest, chopped almonds, candied fruits, soda and mix.
Beat the egg whites, carefully combine with the dough, place in a mold greased with butter and sprinkled with breadcrumbs.
Bake in a preheated oven for 40-50 minutes.

Kulich "City"(without yeast)

Ingredients:
500 g flour, 1 cup sugar, 1 pack of margarine, 1.5 cups milk, 4 eggs, 50 g raisins, 1 packet of baking powder, vanillin.

Preparation:
Grind margarine or butter with sugar and eggs, add flour, baking powder, vanillin, milk, raisins and mix thoroughly.
Place the dough in a generously greased and floured pan and place in the oven.
Bake at moderate temperature.
Sprinkle the finished cake with powdered sugar.

Women

An ancient sweet confectionery product that originated in Western Rus'.
In its composition, type and cooking technology, it is very similar to Easter cakes. But since cooking a real baba is quite labor-intensive, it has almost disappeared from modern Russian cuisine.
Babkas are baked more often now - they are easier to make and smaller in size.

Ingredients:
4 cups flour, 10 eggs, 500 g sugar, 50 g yeast, 1/3 cup milk, salt.

Preparation:
Beat 10 egg yolks with sugar, add flour, fresh yeast diluted in a small amount of milk, salt, knead thoroughly.
Then add the whites whipped into a stable foam and place in the mold.
When the dough has risen, put it in the oven. Bake at 180°C.

Ingredients:
4 cups flour, 1/2 cup milk, 50 g yeast, 10 egg yolks, 1 cup powdered sugar, 150 g butter, 1 glass of rum, 1 tbsp. spoon of raisins, salt.

Preparation:
Pour 2 cups of flour with boiling milk, grind thoroughly, cover with a towel and cool. Then add yeast diluted in a few tablespoons of warm water or milk, stir and, covering, let the dough rise.
Beat the yolks with powdered sugar until a fluffy mass is formed, put into the dough, add the rest of the flour and knead.
After this, add melted butter, rum and a pinch of salt. Knead until the dough comes away from the pan, adding raisins at the end of the kneading.
Place the dough in the mold, cover with a napkin and, when ready, place in a well-heated oven.
Bake for about an hour.
Cooled baba can be coated with glaze.

Petersburg woman

Ingredients:
3 cups flour, 18 eggs, 35 g yeast, 15 pcs. bitter almonds, 1 lemon, 200 g butter, 2/3 cup sugar, 2 cups sour cream, 1/3 cup milk, salt.

Preparation:
Dissolve yeast in warm milk. Separate egg yolks from whites. Beat the yolks with sugar until the mixture turns white and thickens. Grate the lemon zest and almonds, beat the butter and mix with the beaten yolks.
Add diluted yeast, sour cream, flour and finally beaten egg whites to the bowl with the yolks, stirring constantly.
Pour the mixture into molds (1/3 of the volume), cover with a towel and place in a warm place.
When the dough has risen to 2/3 of the mold's volume, place in a preheated oven and bake for 1 hour.

Ingredients:
1 kg flour, 2 cups milk, 50 g yeast, 7 eggs, 1.5 cups sugar, 300 g butter or margarine, 1/2 teaspoon salt, 200 g raisins (seedless), vanillin.
For syrup: 1/2 cup sugar, 1/2 cup water and 4-5 tbsp. spoons of grape wine (liqueur) and 1 teaspoon of rum essence or 1/2 cup of cherry juice and 3 tbsp. spoons of rum.

Preparation:
Dilute yeast in 1 cup of warmed milk and knead into a thick dough with 3 cups of flour.
Roll the dough into a ball, make 5-6 shallow cuts on one side and lower it into a pan with warm water (2-2.5 l), cover with a lid and place in a warm place for 40-50 minutes.
When the dough doubles in volume and floats, transfer it to another bowl with a slotted spoon.
Add 1 glass of warm milk, egg yolks mashed until white with sugar and vanilla, beaten whites, salt, add the rest of the flour and knead. Then add the white-beaten butter to the dough, knead again, cover with a napkin and place in a warm place.
When the dough has doubled in volume, add raisins.
Place a circle of white paper oiled on both sides on the bottom of the mold, generously grease the walls with softened butter and sprinkle with flour or crushed breadcrumbs.
Place the dough in the mold 1/3 of the way up, cover and place in a warm place. When the dough has risen to 3/4 of the height of the pan, carefully, without shaking, place in the oven. Bake for about an hour.
Remove the finished rum baba from the mold and place it sideways on a plate.
When it has cooled, pour syrup over it (to prepare it, mix all the ingredients), carefully turning it on the plate so that the syrup is absorbed from all sides.
Then place the baba, let it dry slightly and transfer it to a clean dish.

Baba custard

Ingredients:
4 cups flour, 2.5 cups milk, 60 g yeast, 10 eggs, 1/3 cup butter, 1/3 cup fine sugar, 1-2 tbsp. spoons of raisins (seedless), fragrant oil or vanilla tincture.

Preparation:
Brew 1 cup of flour with boiling milk, stir thoroughly.
When the mixture has cooled, add yeast diluted in a small amount of milk, beaten egg yolks and place in a warm place to rise.
Then add the rest of the flour, melted butter, sugar, allspice or vanilla extract, raisins and beaten egg whites.
Knead the dough well, transfer it to the mold, let it rise and put it in the oven for baking.

Most often, the glaze is made from egg white and powdered sugar, and to give it the appropriate color, fruit syrups, spices (usually saffron), cocoa or coffee are added.
To look good on Easter cake, the prepared glaze should be thick.

Lemon glaze
Beat 3 whites with a mixer with 250 g of powdered sugar, gradually adding the juice of one lemon while whipping.
Mix thoroughly.

White glaze
Beat 250 g of powdered sugar with 5 egg whites. At the end of cooking, add 0.5 cups of flour and stir.
You can also prepare chocolate glaze by adding 3 tablespoons of cocoa instead of flour.

Protein glaze
1/2 or 3/4 cup powdered sugar and 1 egg white.
While whipping the egg whites, add the powder gradually. Whip until the glaze becomes thick and at the same time quite fluid.
For taste, you can add a few drops of lemon juice.

Creamy milk glaze
50 g butter, 3 tbsp. spoons of powdered sugar or fine granulated sugar, 1 tbsp. spoon of milk, 2 tablespoons of cocoa.
Dissolve the butter over low heat, cool slightly. Stir, adding ingredients in the order shown, until a thick, homogeneous mass is formed.

The icing turns out like on the “Stripe” shortbread cake.

Glaze with dye
500 gr. powdered sugar, warm water, dye. Sift 500 g of granulated sugar into a saucepan. Add 6 tbsp. spoons of water.
Lastly add cocoa.
Turn the heat to low and heat the sugar and water, stirring, until they are warm but not hot.
Stir with a wooden spoon. If the syrup coats the spoon in a thick, smooth, shiny layer, it is ready.
Pour half the syrup over the cake. Flatten it with a table knife after holding it in hot water.
Pour the remaining frosting into three small cups and paint with different colors.

Tip: you can make three bags of oiled paper with the ends cut off, pour icing into them and make patterns by squeezing it out of the bag.
Instead of a paper bag, it is convenient to use a plastic file with a corner cut off.

Sour cream glaze
1/2 cup sugar, 2 tbsp. spoons of milk or sour cream, 50 g butter, 3 tbsp. spoons of cocoa.
Mix everything and cook until thickened, about 6-8 minutes.
You can add 1 teaspoon of honey (optional).

Cocoa glaze
100 g sugar, 2/3 cup water, 1 tbsp. spoon of cocoa, 50 g butter.
Make syrup from sugar and water, as for jam.
Grind the butter and cocoa and gradually pour the syrup into the mixture in a thin stream.
Immediately pour the finished glaze over the cakes before it hardens.
Cocoa can be replaced with melted chocolate.
If you do not add cocoa or chocolate, you will get white icing.

Lemon juice glaze
200 g of powdered sugar, 2 egg whites, 1 tablespoon of lemon juice or any other.
You can add chopped berries or zest. And anything you like!
Mix everything until you get a glaze (a snow-white, homogeneous, slightly thick mass).
The icing can be eaten as is or spread on cookies.

Strawberry glaze
200 g powdered sugar, 3/4 tbsp. spoons of juice of strawberries or raspberries, cranberries, viburnum or other berries.
The glaze is made in the same way as regular white glaze, but instead of lemon juice, berry juice is added (gradually adding a drop of juice while whisking).

Raw glaze
0.5 cups of powdered sugar, 1 egg white, 1 teaspoon of lemon juice.
Sift the finely ground powdered sugar, add lemon juice, egg white and grind with a wooden spoon until smooth.
You can add food coloring to the glaze.

Chocolate glaze
6 tbsp. spoons of sugar, 2 tbsp. spoons of cocoa, 3 tbsp. spoons of hot (!) milk, 50 g of butter.
To make a good glaze, you must follow the proportions.
Place all the ingredients on the stove, stirring all the time. Bring to a boil, but do not boil.
The main thing is that the sugar melts.
Remove from heat, wait a minute or two and pour in Easter cake, cake, pastry, cookies, gingerbread or whatever you have delicious.

Chocolate glaze with butter
50 g butter and 8 tbsp. Heat tablespoons of sugar in a saucepan, stirring continuously.
Add 4 teaspoons of cocoa and 4 tbsp. spoons of milk or 2 tbsp. spoons of sour cream.
Heat everything and cook for three minutes.
Fill Easter cakes or cakes with lukewarm glaze.

Chocolate glaze with sour cream
3 tbsp. spoons of sour cream, 2 tbsp. spoons of cocoa, 5 tbsp. spoons of sugar, 20 g butter.
Mix sour cream, sugar and cocoa and bring to a boil over low heat.
Then add the oil while vigorously stirring.
Spoon the warm glaze onto the cake.

Information for the home cook:

For Easter, Easter cakes (variants of cakes) are baked in every home.

Their dough has a high baking content, so the Easter cakes do not go stale for a long time and are eaten throughout the Easter week.

Easter cakes are baked only from high-quality dry flour. Before kneading the dough, it must be sifted. Yeast and other products included in its composition must be fresh. The dough should be kneaded very well.

Flour and powdered sugar must be sifted through a sieve, and then measured out with a glass or spoon.

The sifted products have a uniform density, and this makes it possible to maintain the accuracy of the measure and enrich the flour with oxygen.

It is believed that the cake has risen when the surface is covered with continuous bubbles and the dough “shudders” when touched.

The dough for Easter cakes should, as a rule, rise three times: the first time - after preparing the dough, the second time - after kneading the dough and the third time - when the dough is placed in the molds.

The Easter cake dough should not be liquid. It should be of such a consistency that it can be cut with a knife and it will not stick to it.

An Easter cake pan, greased with oil and sprinkled with crushed breadcrumbs, is filled halfway with dough, the dough is allowed to rise to 3/4 of the height of the pan, and then the cake is baked.

In the oven, Easter cakes can be baked in a metal can or aluminum pan (with a volume of no more than 1-1.5 liters, otherwise the dough may not bake).

Easter cakes according to tradition should be high.

If there is no special shape, then aluminum pans will do, you can use tall tin cans or extend the walls of existing dishes by inserting foil into them.

It is also useful to place a circle of foil on the bottom of the baking dish.

Butter cakes are best baked in small pans.

Easter cakes are baked in the oven with low heat. Temperature 180-200°C. The duration of baking the cake depends on its size.

If you find the oven too hot before baking, cool it down. To do this, open the door and reduce the heat. You can put a pot of cold water in the cupboard.

To avoid burning, place a container of hot water at the bottom of the oven.

During baking, the pan with the cake must be turned very carefully, but not shaken, since even with a slight push the dough can settle and the middle will be empty.

When the cake has cooled, it is sprinkled with powdered sugar or glazed, decorated with dried fruits, candied fruits, and nuts.

The baked product should be kept on a baking sheet or in a mold until it cools, only then taken out and decorated.

In order for Easter to follow all the rules and traditions, you need to bake festive Easter cakes. There is nothing tastier and more desirable than home-baked goods, so try to make homemade cake instead of buying it at the nearest store. For this recipe, you can use one large or several small baking pans. You should get about 6 small ones, about 300-350 grams each.

recipe for dough on dough with dry yeast in milk

Ingredients:

• 300 ml milk;
• 15 grams of dry (fast-acting) yeast;
• 250-350 grams of granulated sugar;
• 3 pieces of chicken eggs;
• 200 grams of butter;
• a pinch of salt;
• 100 grams of light or dark raisins;
• 600 grams of wheat flour, pre-sifted.

Cooking process:

Prepare the dough for the future test. The milk should be slightly warmed. Pour instant yeast into it, as it is more active.

Stir everything with a spoon. Add flour, 4 tablespoons. spoons will be enough.

Sweeten the dough preparation. Add half of the required granulated sugar. Stir the whole mixture again. You need to wait until the dough foams and becomes ready for further use. Cover the bowl with a clean towel and place it in a warm place. We forget about the dough for Easter cakes for 30 minutes. During this time, it will ferment and rise with a lush cap.

Add the sugar you still have left to the warm melted butter. You can add the yolks to the slightly cooled butter.

Separate the whites from the yolks. Add the yolks one at a time and lightly beat the mixture.

Beat the egg whites with a mixer and then add them to the main mixture. Now it's time to introduce the dough.

Then you need to add all the remaining flour in parts.

The dough will come out sticky and viscous. This is how it should be and don't be afraid of it. You just need to set it aside and give it time to proof.

When the dough for homemade Easter cakes increases, stir in peeled and steamed raisins and let them grow and increase in size again. The environment in the kitchen should be as calm as possible, because the dough does not like loud sounds and noise. Then you can put the Easter cake dough in small parts into molds. They need to be prepared in advance, simply greased or lined with oiled paper.

Fill the Easter cake molds halfway with dough, leaving room for rising. Bake the cakes in the oven for 25 minutes. The time is approximate, as it may vary for different mold sizes. Preheat the oven to 180° and no more, so the dough will bake and brown evenly. If for some reason the top begins to brown ahead of time, cover the cakes with paper or foil.

Decorate finished products with icing and edible decorations.

Baking Easter cake at home is quite simple, and you can see this in this photo recipe.

Happy Easter and delicious Easter cakes to everyone!

There are still tons until Easter ri weeks, but many who bake Easter cakes and like to try new ones recipes , they are already starting to beatfight and think about itriants. And especially for those who haven’t baked yet, but want to poptry to bake this year, I need to start thinking about thisgrowing up, maybe experience some recipe in advance.

Last year since formed my TOP 3 Easter cake recipes,but nothing has changed in a year - that's the way it iscut my favorites recipes, tried them There are already quite a lot of them and these are confidently in the lead. So do it again I rip this post and really I recommend it. Especially girls who haven’t baked, but want to -make up your mind, this is not soIt’s scary, as it seems, it’s not true at all r Ashno:) The main thing is to do everything according torecipe. Especially for beginners and those who are afraid of everything, I recommend it third the recipe is very good height. In p Last year one of my friends did it, whoRaya not only doesn’t know how to bake, she doesn’t really know how to cook anything, butI decided on Easter cakes. I was just sittingnearby and made sure that she did everything as written and not ondestroyed nothing. And inthe result - excellent Easter cakes, very tasty, she herself could not eatI hope she baked it. So make up your mind! :)

1st place - Easter cake "Special"(a recipe that has been my go-to for several years now)

This is the best Easter cake recipe (that I have tried so far), everyone who has tried or prepared it always says that it is the most delicious, and I think so too. I always bake 2-3 recipes, try different things, but one of them is always this one, without fail, and it is always the best, no other recipe has ever beaten it.

The recipe is quite long in time. and requires quite active actions, this will not frighten experienced housewives, but even if you are not a very big expert in yeast baking or are going to bake Easter cakes for the first time and are full of determination, and you do everything exactly as stated in the recipe, it will turn out as it should. But if you don’t dare start with this, then see the third recipe below.

Separately, I would like to draw your attention to the fact that despite the large amount of sugar and baking, there is very little yeast; the required condition is achieved not by thermonuclear doses of yeast, but by a long time of proofing in heat. I consider this a big plus, since overeating on excess yeast is not very healthy.

For the dough:

Milk - 400 g (800)

Sugar - 2 tbsp (4)

Flour - 200 gr (400)

Dry yeast - 1 tbsp. l. (2)

For kneading:

The whole dough (see above)

Cognac - 40 g. (80)

Sugar - 250 g (500)

Salt - 0.5 tsp. (1)

Raw whole egg - 3 pcs. (6)

Yolks - 3 pcs. (6)

Flour - 600 g. (1200) you need good flour

Butter - 150 g. (300)

A handful each - candied fruits (I take candied lemon peels, they really enhance the taste, I recommend them), roasted almonds (peeled, I don’t always add them, and it’s good without them, you can replace cashews, it will be even tastier in my opinion. BUT - walnuts , do not replace hazelnuts or peanuts!), raisins (light only).

Place the dough: take the ingredients for the dough, heat the milk a little (barely, it shouldn’t be hot, otherwise the yeast will die), add yeast, sugar and flour to it, mix. Cover with a towel and place in a warm place - The dough must stand for at least 3 hours.

While the dough is standing, prepare the additives: rinse the raisins with hot water, dry with a towel, and roll in flour. Cut the almonds into 2-3 parts. Finely chop the candied fruits.

When the dough is ready, heat the oil in a water bath; it should be quite hot, not boiling, but hot.

Pour in a thin stream, stirring, into the dough, add flour, eggs, yolks, salt, sugar, cognac, vanilla. Knead well. The dough will seem liquid, but this is normal, do not add flour!!!

Add raisins, candied fruits and almonds to the dough.

Now - kneading. You need to knead for a long time, at least 40 minutes, I knead for 1 hour. It’s not easy physically, but you can’t omit this point - this is the main thing, the structure of the dough depends on the kneading, how airy it will turn out later. I always put on either some positive film or a good audiobook, and let’s knead)))

Then cover the bowl with the dough with a towel and put in a warm place for at least 4 hours. Don't forget to knead it a couple of times. Keep in mind that the dough rises a lot, the bowl should be large enough.

While the dough is rising, grease the molds with oil and line them with paper, building up the walls, here So. Place the dough in the mold about 1/3, no more, and put to proof in a warm place for 1.5-2 hours.

Preheat the oven to 180 degrees.

Very carefully, taking care not to shake the pan and under no circumstances knock it, put it in the oven. Close the door quietly and bake for approximately 1 hour (you need to look at the nature of your oven).

When ready, turn off the oven, carefully remove the molds and quietly remove the cakes, sideways. While still hot, spread the glaze. Cool.

I made the glaze like this: beat 1 egg white with 1 cup of powdered sugar.

It is better to make large Easter cakes from this dough; small ones do not show the gorgeous structure of the dough, it is just lacy.

I took the recipe (by the way, there are a lot of excellent recipes on that blog), I publish the link for ethical reasons and out of gratitude, but I will say that it is better to take the composition of the products according to my description, because the author incorrectly indicated the amount of flour there, I myself initially and some , to whom I gave the link, read it so that you only need 600 grams of flour, of which 200 are then selected for the dough, in fact, she meant 200 grams of flour for the dough and 600 grams of flour for the main batch, i.e. only 800, she and I discussed this in correspondence, she confirmed about 200+600, admitted that the description could be confusing and corrected it in the post, but that post disappeared from her, she published the text again, according to the old draft, but forgot to add this edit. In general, I think that what I write is more clear and unambiguous, without changing the meaning, so I give everyone my text, do as I write - no you're guessing.

2nd place - recipe for baking Easter cakes in the Kiev Pechersk Lavra

The Easter cake is very tasty, rich, airy, the dough is light, but at the same time rich and tasty, it is inferior to the first recipe, but not by much, i.e. If I hadn't made the first recipe, I would have considered this one the best. Everyone who tried it liked it. Due to the larger amount of yeast, it takes less time than in the first recipe.

I saw the recipe in the video http://youtu.be/vK2zoe76UQU, wrote it down from the words, the recipe is given for 5 kg of flour, I converted it to 2 kg, but in the process I slightly adjusted the quantity and technology based on the feel of the dough:

Opara:

flour - 400 gr

milk - 400 ml

live (not dry) yeast - 100 g good yeast is important!

sugar - 120 gr

Mix and leave for 30-40 minutes in a warm place

Kneading:

flour - 1600 g (I took 1400, but you need to look at what kind of flour it is)

sugar - 360 g maybe and a little more is possible

eggs - 8 pieces (in the video they forgot to say the number of eggs, I looked closely, figured it out and decided to take 8)

salt - 20 g

raisins - 320 gr

butter - 560 gr

Add all this to the dough, knead well (knead for 30-40 minutes) and leave for 1 hour.

Knead and leave for another 1 hour.

Arrange in forms that are preliminarily grow with paper So , let the dough rise in the pans and bake as usual. It rises very much in the molds, and also during baking, so be sure to line the molds with paper.

For those who are not afraid to experiment - if I bake it again, I’ll try to use less yeast by increasing the proofing time, because of course 100 grams of yeast in recipes is already wild for me, I’m not chasing super-speed, I don’t mind so that the dough rests for an extra few hours rather than eating tons of yeast, so for me this recipe is still open to experimentation :)

For those who are afraid or lazy to bake according to the first two recipes, I give a link to a very simple one that has been tested many times recipe. This can be safely done even by those who don’t know how to bake anything, you just need to mix everything, put it in molds, which some are MANDATORY rarely on grow with paper So , and leave, let them rise, and then bake - essentially one stage. The only thing I added on my own is that it’s still not easy to mix everything, but to knead it for at least 20 minutes; kneading the dough is always beneficial, gluten develops in the flour and the dough becomes more delicate. But whoever is too lazy to knead, do as it says and it will also be tasty, tested. The dough in the molds rises strongly, so be sure to line the molds with paper.

For all three recipes, a note - if it says to put it in a warm place, it should be a really WARM place! Those. If the apartment is not warm enough, then you need to either turn on the heater or open the oven in the kitchen, i.e. in reality, the temperature should be higher than usual in apartments at this time of year.

Easter cakes are traditionally baked for Easter as the main treat. They are certainly prepared in large quantities. How else? The family and guests will eat them all week until Radonitsa. The Easter cake dough is rich, sweet, fluffy, and the finished baked goods remain soft for a long time. This is achieved by adding a large number of eggs, butter and sugar. In addition, Easter cake dough must be made with yeast, because traditional baked goods should be high and well-risen.

The dough for Easter cakes requires a special approach; it must be done gradually, slowly, carefully adding ingredients. Drafts should never be allowed, and dishes containing it should be well wrapped in towels.

Traditionally, Easter cakes are prepared in advance, starting on Thursday. They are baked on Friday and taken to church on Sunday night to be blessed. There are many Easter recipes (there are about 20 types of Easter cakes alone), but not every housewife is successful at baking. For everything to work out, you should familiarize yourself in advance with all the intricacies of preparing Easter cake dough and test your skills on proven recipes.

Secrets of successful Easter cakes

Easter cake dough is very demanding; the slightest violation of technology will ruin, if not the taste, then the appearance of the baked goods. A few tips will help you avoid this:

Features of Easter baking

Baking Easter cakes requires a special approach and attention:

The baked Easter cakes are removed from the oven and placed on their sides until they cool. When the bottom of the pan has cooled, the baked goods can be taken out.

Finished products can be coated with all kinds of glazes, decorated with sprinkles, Easter inscriptions, patterns, candied fruits, and poppy seeds.

If you follow the cooking and baking technology, you will certainly get cakes. And this is very important, because according to popular belief, a successful Easter cake brings prosperity and good luck to the home, while a cracked, fallen or burnt one promises trouble.

Traditional Easter cakes

The simplest recipe for Easter cake dough will allow even an inexperienced housewife to make this traditional pastry quite easily and quickly. The original version involves the use of fresh yeast, but they can be replaced with dry yeast, as well as a large number of eggs.

Advice! Compared to fresh yeast, you need three times less dry yeast. For 100 g of fresh there will be only 30 g of dry.

Ingredients:

Preparation:

Dough for Alexandria Easter cakes

According to this old recipe, it is better to leave the Easter dough to ferment overnight, and start baking and decorating in the morning. According to the classic recipe, Alexandria Easter cakes are made with raisins and the addition of cognac. But you can put any dried fruits: dried apricots, candied fruits, dried berries, and instead of cognac, rum or whiskey will do.

Ingredients:

Preparation:

Curd Easter cakes

Easter cake dough with cottage cheese is easy to prepare and allows you to get soft, delicate pastries. It is best to take cottage cheese with milk with maximum fat content, and to save time use dry yeast instead of fresh.

Ingredients:

Preparation:

1. Pour water and warm milk into a deep saucepan, add sugar, break eggs, add softened butter and mix everything smoothly with a mixer.
2. Add cottage cheese with vanilla sugar and mix again.
3. Sift flour there, add salt and knead into an elastic dough.
4. Scald dried fruits and cut if necessary.
5. Finely grate the zest from the oranges.
6. Add dried fruits with zest to the dough, stir again.
7. Wrap the dough in a towel and leave in a warm room for at least an hour.
8. Knead the risen dough and divide into pieces.
9. Place them in molds, filling them to 1/2 volume + 1 cm, cover with a towel, and leave to rise for another hour.
10. Bake at 180 degrees for 30 to 50 minutes.

Curd and yeast dough for Easter cakes - video

Choux pastry for Easter cake

Custard Easter cakes stay fresh noticeably longer than regular ones. Such baked goods are soft in themselves and do not go stale for a long time. But the base takes quite a long time to prepare, so it’s better to calculate the time in advance.

Ingredients:

Preparation:

Advice! The higher the room temperature, the faster the dough will rise. The optimal temperature is considered to be 26–30 degrees; it is at this temperature that the finished Easter 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 dough with sour cream is prepared quickly, and the result is pleasing: the baked goods are tender, aromatic, crumbly and very soft.

Ingredients:

Preparation:

1. Warm the milk to 38 degrees, add yeast with a teaspoon of sugar, stir.
2. Sift 250 g of flour there, mix with a mixer, cover with film, wrap and leave to rise for about 30 minutes.
3. Separately, grind the eggs and sugar until white.
4. Pour the beaten egg mixture into the risen dough, add a packet of vanilla sugar, and stir.
5. Soften the butter by mixing it into the dough.
6. Pour heavy sour cream onto the dough and mix again.
7. Gradually add the remaining flour to the dough, continuously kneading it until it stops sticking to your hands. After this, cover it again and put it in a warm place for half an hour.
8. Add raisins to the risen mass, knead, and return to a warm place.
9. Tear the dough that has increased in volume into portions with your hands and place each in the appropriate molds, pre-coated with oil.
10. Preheat the oven to 100 degrees, place the cakes in it for 10 minutes, then increase the heat to 180 degrees and bake them for about half an hour.

Easter cake with sour cream - video

Dough for Moscow Easter cake (with vodka)

Strong alcohol (vodka, rum, whiskey) is added to the Easter cake dough so that the finished baked goods are soft and crumbly for as long as possible. The so-called Moscow Easter cakes are made with vodka; this ancient recipe has survived practically unchanged to this day.

Ingredients:

Preparation:

What to do if there are problems with the test

What to do if the Easter cake dough does not rise? A common problem. There are several options to avoid or correct this situation.