Easter cakes with saffron, raisins and candied fruits: aromatic pastries. Easter cake with candied fruits

No matter how much you cook, there are always not enough Easter cakes; they disappear very quickly, faster than the holidays end. What to do? Bake again according to all the rules (i.e. long and thoroughly)?

The solution is to bake something tasty and relatively quick cake. This is exactly the recipe offered.

For a mold with a diameter of 29-30 cm.
Cooking time is about 2 hours.

Ingredients

For the test

• fresh yeast - 35 grams
• salt - a pinch
• sugar - 150 grams (moderately sweet)
• flour - 600 grams
• milk - 200 ml
• zest of 1 lemon
• butter - 350 grams
• eggs - 5
• candied fruits - 150 grams

For the glaze:

• egg white - 1
• powdered sugar- 125 grams

How to cook Easter cake with candied fruits

Sift the flour. Grate the lemon zest. Grease the mold with oil and dust with flour.

Pour warm milk into a bowl and add yeast.

Add sugar. Stir until the yeast dissolves.

Add a third of all the flour. Cover with a towel (or cling film) and place in a warm place without drafts for 20 minutes.

Melt the butter and pour it into the dough, stir.

Add eggs, lemon zest and candied fruit. Mix thoroughly.

Add the remaining flour and knead soft dough, it will be slightly sticky.

Transfer the dough into the mold, taking up 2/3 of its volume. Cover with a towel and let stand for half an hour.

Bake in an oven preheated to 180 degrees for 35 minutes. Check for doneness with a wooden skewer; it should come out dry. If necessary, cover the top with parchment to prevent the cake from burning.

Cool the finished cake with candied fruits slightly in the pan and remove. Place on a wire rack to cool completely.

Prepare the glaze: carefully separate the egg white into a bowl, beat it into a strong foam, add a little powdered sugar, continuing to beat.

Brush the egg white icing onto the completely cooled cake.

The final touch is the sprinkles.

Don't ignore sifting the flour, which aerates the flour and makes baked goods fluffier.
Instead of candied fruits, you can take raisins (pre-soak them in aromatic alcohol, and dry them before putting them in the dough), dried cherries or cranberries.

If your pan is smaller, prepare a couple more small baking pans - it’s better to put everything in the oven at once so that the dough doesn’t overcook.

It would not be amiss to remind you that you need to take the freshest eggs for the glaze, since they are not subject to heat treatment. If you don't want egg glaze, make it from lemon juice and powdered sugar.

In order for the white glaze to whip into a strong mixture, you must first beat the whites and then add the powder. By the way, powder, especially homemade, you need to sift - large particles can cause failure.

You can add not only lemon to the cake, but also orange zest, which will give the baked goods a slightly orange, warm color.

Easter recipes with photo: delicious cake with chocolate, Easter with candied fruits and Easter eggs

There’s a ton on the Internet, but I want something that’s been proven over the years) *** Topic moved from the conference “SP: Gatherings”

The recipe for my favorite EASTER CAKE.

Off The recipe for my favorite EASTER CAKE I made Easter cake today, and I thought, would you like to share its recipe with my beloved Maryushki? :) I've seen a lot of recipes, but almost all of them, with rare exceptions, are various options muffins, Easter cake is just a form and decoration. Real Easter cake is made from special Easter cake dough and turns out much tastier. butter cakes and Easter cakes such as muffins. It has a fine, fine layered structure, but at the same time it is surprisingly gentle and...

Discussion

It is traditionally believed that Easter cakes are eaten throughout the Easter week until Radonitsa (9th day after Easter), and Easter cakes prepared according to this recipe are perfectly stored all this time, without losing freshness and aroma, although I did not have the opportunity to check this... Only the set aside pieces, prepared to take the treat to work, remained until 3-4 days from the moment of baking, and so everything was usually kneaded during Sunday, rarely when anything was left over the next day... :)
It usually takes me 8-10 hours to prepare Easter cakes... It is possible that the next day, out of habit, my hands will ache... But the result is good, so I think that once a year, for the Holy Resurrection of Christ, you can prepare a real one. Easter cake. In addition, such a cake made with love, as they say, has a very good energy…:)))))

Ingredients: 400 g cottage cheese 80 g softened butter 160 g sour cream 30% fat 2 medium eggs 120 g sugar 1 tsp. vanilla extract zest of 1 lemon 75 g raisins 40 g dried apricots, cut into cubes 40 g dried lingonberries and cranberries Wash and soak the dried fruits in water for 10-15 minutes, then dry them. Rub the cottage cheese through a sieve or beat it in a blender bowl with half the sugar, then add softened butter and beat again. Separately, beat the eggs and the second half of the sugar well. Add sour cream, lemon zest and

vanilla extract
and beat well again. Add this mass to the cottage cheese and stir until smooth. Changed... Easter 2016: Easter cake dough with marzipan and gluten free ...l. baking powder 1 tsp. vanilla sugar 1 tbsp. l. turmeric 150 ml coconut milk (can be replaced with a regular one) Instead of molds: Empty eggshells 12-16 pcs. Prepare eggshells that we will use as molds. Pierce the egg and make a small hole. Pour out the contents. Wash the empty shell thoroughly and soak in the solution.

salt water

Discussion

(100 g of salt per 1 liter of water) for 1 hour. After that, let it dry with the hole facing down on paper towels. Using a small funnel, pour a little oil into each shell and rotate them until the entire inside surface is coated. I poured the remaining oil into the next shell. Prepare
chocolate dough . Melt the butter and mix with the melted chocolate... My husband brought back from hunting a hind leg, ribs and something like a loin (lots of fat with layers of meat) of a wild boar. What and how can you cook?

Discussion

Either way, you need to marinate it, first soak it, and then just use it in cooking. The back leg can be baked, or boiled and then coated with something to bake. Stew the ribs with mushrooms, vegetables, potatoes, only add the vegetables half an hour before the end cooking, and the liver) and bake... I’ve been doing it this way for 10 years. Everyone in the house is happy and joyful... but you should only put out the dough if you’re in the mood. Otherwise, either the dough won’t work, or something will happen to the Easter cakes... Also checked.

Two weeks ago there was a recipe: 1 kg of flour, 6 eggs, 1.5 cups of milk, 300g of butter or margarine, 1.5-2 cups of sugar, 40-50g of yeast, ¾ teaspoon of salt, 150g of raisins, 0.5 of powder vanillin.

IN warm milk dissolve the yeast, add 0.5 kg of flour, stir everything in a large saucepan, cover with a warm towel, put the dough in a warm place.
When it doubles in size, add salt, 5 egg yolks, erased with sugar, vanillin, butter and mix everything. Beat the whites until foamy, add the rest of the flour to the dough. The dough should not be very thick, but well kneaded, and should freely lag behind the walls of the dish. Cover everything again and put it in a warm place. When it doubles again, add raisins (pre-soak them in boiling water and dry on gauze), stir. Grease the mold (I use metal cans from green peas, mushrooms), put in the form, filling it 1/3. Leave everything in a warm place, when the dough in the mold has risen ¾ of the way, brush the top with beaten egg and place in a preheated oven. It bakes for about 50 minutes. Good luck!

I tried it, it turned out great, but you definitely need to add vanillin!

1. Please share your favorite Easter recipe. Last year I cooked according to Yulia Vysotskaya’s recipe, and it turned out so tasteless! 2. And one more thing - where do you buy ready-made Easter cake so that it’s really delicious, huh? Thanks in advance! *** Topic moved from the conference "SP: Gatherings"

Discussion

If the cakes are ready, then they are Italian, they are delicious and do not dry out

I buy Easter cake made in Italy. They are also available in Metro, and in Auchan this year there is a huge selection. Very tasty. The husband alone can eat it all.
I make Easter myself:
1 kg. Curd mass with raisins
2. 1 stick of butter
3. 1 packet of vanilla sugar
4. Seedless raisins 100-150 g
5. Cream 33%
The butter should melt until room temperature. Grind the entire packet with vanilla sugar. Intervene curd mass. Whip the cream to stiff peaks and fold into the mixture. Raisins, pre-soak, squeeze. Add to curd mass. And mix everything well. It is better to mix with a spatula.

bright green, but definitely from the crust))) 1 - I’ll conduct an experiment. Are there already victims with the same product on their hands? 2 - should you pour candied fruits with rum?))) 3 - what fat content should you use for the cottage cheese? 4 - I think I’m panicking))) *** Topic moved from the conference “SP: gatherings”

Discussion

There’s something I don’t like about the pomelo in the stollen, sorry. I'm in this one and last time I bought candied melons, they are not crusty, of course, but they went well. :)))
Cottage cheese put in Little House in the Village, 5.5%.
I didn’t pour candied fruits with rum.
And calm down! Don't panic!!!:))))

yes, yesterday I chewed one tiny one on the spot :) I still found it a bit bitter...

I have already raised the topic below about raw eggs in dishes. But now again, due to the fact that the most common Easter cake decoration is whipped egg white with sugar. For some reason lately I've been afraid to use eggs without heat treatment. Does anyone have other options for decorating Easter cakes?

So that the candied fruits would be in the jam itself, this is a taste from childhood. Preferably for jars with a twist.

Discussion

I usually do this. The candied fruits will be preserved, but not 100% (some slices will be boiled soft. But it’s simple and suitable for any apples:

I bought 2 kg. apples Peeled and cut into slices, removing the core along with the seeds. I weighed it. From 2 kg. 1.2 kg left.
I covered it with sugar based on a 1:1 ratio.
I covered it with a lid to keep out the midges and put it on top of the refrigerator so it would not be in the way. A day later, I removed it, finely cut 1 lemon and 1 orange into cubes (with zest!!), added them to the saucepan and placed them on the stove.

Bring to a boil over low heat, note the time and cook for 30 minutes to 1 hour. Remove when you think it's ready. I got 3 cans of 0.8 liters each. Very aromatic and tasty. It will naturally gelatinize a bit as it cools.

And here is another method that has limited use - only for apples of the cinnamon and Antonovka varieties. And the jam is also beautiful - the slices are transparent, the jam itself is thick, rich honey color.

Make syrup from 1 tbsp. water and 1 kg of sugar. When the sugar has completely dissolved, place apple slices (1 kg) in boiling syrup and leave over low heat. Became transparent slices catch with a slotted spoon and place on a plate for the time being, and continue to cook the rest.
Cook for about half an hour until the desired consistency is achieved.
I highly recommend adding 1 lemon (necessarily with zest), cutting it into small cubes first.

That is, uncooked apples?

I wanted to ask about tracing paper. What is it used for? They advised me so that the bottom of the biscuit does not burn. It really won’t burn? I use silicone mold for baking :) I also wanted to ask about poppy seeds. Where is it sold? Do I need to wash it before using it and how?

Discussion

girls, thank you all so much for your answers! :)

Poppy seeds need to be soaked in boiling water, which is then drained. It is sold in the same place where packaged spices and pepper are sold. For example.
And I don’t use paper. For sponge cakes, a biscuit maker with detachable sides is better, IMHO

I am often picky and capricious when it comes to food. And I want real boiled pork, which I ate as a socialist child. And this is what I ate - well-cooked (or baked, with thin fat and a red-orange crust) pork. Definitely a nice gray-pink color. Morget is a bit dry for some. A couple of years ago, such boiled pork was made by the Tagansky plant and one of my friends, who disappeared through life in the fog. The key to making it is to either boil it for an hour before baking, or soak it...

Discussion

Perhaps the trick is that boiled pork is usually exclusively boiled, in Soviet time it was not additionally smoked (although smoking was present in the guest house). The answer is simple: shelf life smoked products according to sanitary standards, longer than boiled ones.
Previously, during times of shortages (and my childhood, for example:), products were not kept in stores, but now - manufacturers go to any lengths to ensure that products in the distribution network have a maximum shelf life - so the taste of THAT boiled pork and the current one are different.

READ A LOT:)) I made boiled pork on New Year’s Eve, I took the recipe from http://www.good-cook.ru in the main courses section - only the most interesting thing on this site is the discussion under the dish, that’s where I got the recipe.
BUZHENINA!!
Take a piece of meat about a kilo. The meat can be 2-3 pieces, because... it is finally tied with threads. Unfortunately, it’s difficult for me to describe the method, but in the end it should look like a “sausage”. It is better to take fattier meat so that it is not dry at the end. It could be pork or veal, or even beef, but the drier the meat is, it has to add more lard. This is the second participant in the feast. Cut the lard into pieces convenient for fattening - in the form of sticks. Cut the meat in the required places crosswise with the top of the knife. Take a lot of garlic - 1-2-3 heads - it has been proven that this always improves the taste of boiled pork. Leave the cloves for larding, squeeze the rest and leave in a bowl. Add salt there - I do it by eye, but about 1-2 teaspoons, add red pepper approx. 1-2 tbsp. spoons, and seasonings - dry. For example, oregano, I make it with another, but I don’t know the name in Russian, but the taste is closer to oregano. But you can use any that goes well with meat. Since it turns out dry, water is added to make a paste. The meat is coated, lard, salt, a clove or clove of garlic and a little of the gruel are placed in the holes for spiking, the meat is tied with thread and placed in the duckling pan for marinating for 2-3 hours (since it will be baked there), in the refrigerator. Then add 150 ml of water and place in a preheated oven (250) for approximately 45 minutes. Then turn the meat over, add water if necessary, and bake until done for about another hour and a half. Covered all the time. Let cool and cut into slices. This recipe from my grandmother, from Kyiv, turns out very tasty. That's it, I hope it turns out delicious for you too ;-)))

NOW THE NEWS:
MARINAZATION - I marinated for 1 day, in garlic, red spices (turmens were sprinkled at the market) and oregano (damn, I barely remembered the name:)) + water, coated all the meat and marinated in a duck pot, turning it occasionally.
BAKING - in the same duckling pot under the lid, you really need to pour a little more water, don’t be afraid that it will cook, the water evaporates quickly, my garlic actually got a little burnt.
TASTE - it turns out like store-bought boiled pork, even better, it’s better to eat it cooled, even cold. By the way, I didn’t wrap anything with string
NOW IN ESSENCE - as far as I understand, you want this kind of boiled pork, reddish in color, with fat edges. To do this, you need to take carbonated meat - it has fatty edges, but its red color - I saw my aunt cook it once in Ukraine, pull the meat tightly, and then marinate it in onion skins, and then simmered in it over low heat. The result was a beautiful bright red color. True, they didn’t make boiled pork, but such a specific meat, but that’s what they achieve the redness.
Next time I’ll try it with onion skins, I love boiled pork :))))))))) it’s creepy :))))) by the way, Rublyovskaya is sold here, not bad

Girls, please advise! I need a cake for a man who had his gallbladder cut out a month ago - where there is less yeast. Does this exist in nature? Maybe there is a proven recipe for cottage cheese? Otherwise my husband will be left without sweets :(

Discussion

There is, of course, I recently became interested in making all sorts of yeast-free goodies, I even made a yeast-free Easter [link-1], very tasty, my kids liked it!) And I make yeast-free bread, buns, cakes) By the way, I really like this site, you can see how much there is calories comes out of the whole dish, and how many calories each element contains, plus you can have your own cookbook, super)

I join the advice to do regular cupcake or sponge cake with cream or condensed milk. There are fewer eggs and almost no oil.

The most interesting thing in this recipe is vanilla; it is its intense aroma that makes the taste of Easter delicate and refined!

For 4 servings: 500 g dry low-fat cottage cheese 100 g candied fruits and dried fruits (papaya, melon, pineapple, cherry, cranberry, raisins, etc.) 90 g butter 80 g sugar 50 g almonds 2 yolks 100 ml cream 1 vanilla pod Cooking time 35 min. Ripening time is 24 hours. Rub the cottage cheese through a sieve. Pod... L. cardamom - to taste zest of 1 lemon 80 g raisins 80 g dried apricots Sift the flour. Dissolve yeast in warm milk, add 2 tbsp. sugar and 3 tbsp. flour. Let the dough rise, leaving it for 15-30 minutes in a warm place. Soak raisins and dried apricots in warm water for 1 hour. Add flour, eggs, remaining sugar, softened butter, vanilla, finely ground cardamom seeds, salt and vodka to the dough. Knead

elastic dough , it should turn out soft, a little liquid, but lag behind your hands. The longer you knead it, the better the structure will be. ready dough . It usually takes me about 20 minutes to replace... The cupcake is perfectly stored even without a refrigerator and will be appropriate not only on the holiday table and as a Christmas or New Year's gift and cranberries) 50 ml of aromatic alcohol (rum, sherry, muscat wine) 30 g ground almonds Decoration: 2 egg whites 120 g honey dried or candied fruits You will need: A mold with a diameter of 20 cm, greased and sprinkled with flour Oven 150°C Place the dried fruits in a jar with a lid and fill with alcohol. Leave it for a while...
...Leave for a few days (they can be stored this way for several years). If you don't have time to soak dried fruits, place them in a bowl, cover with alcohol and microwave for about 10 minutes on low, stirring occasionally. Once the dried fruits have cooled, they will be ready to eat. Choose any dried fruits to your taste. For such a cake, their total weight should be about 500 g. Place dried fruits (without liquid, if any) in a bowl sprinkled with a spoonful of flour. Take flour from the measured...

Discussion

I baked it yesterday. mine didn’t let it brew - the aroma was very tempting for lovers of sweet pastries :-)
By the end of the week I’m thinking of baking a second one in secret from my little guys :-)

This is all good and tempting. I'm seriously thinking about the baskets. Well, the cut, where is the cut of the cupcake?

Candied orange peels.

Candied orange peels (like lemon peels) are often used in baking Easter cakes, buns, muffins, cookies, cheesecakes, etc. You can eat them just like candy. And if you dip it in melted dark chocolate... mmmmmmmm... it's just bliss for gourmets :))) I think that you will definitely find a worthy use for them! ;) Enjoy your meal! Ingredients: orange peels (from 7-10 medium oranges) - ~500 g, sugar - 600 g, water - 400 ml, lemon juice - 4 tablespoons, vanilla - 1 pod...

How to bake Easter cake and prepare Easter: detailed recipes

Then place the dough in paper forms, which fill no more than 2/3. Remove hot cakes from the oven with the window closed, as the dough can easily fall off from the cold wind. Cover the cakes with a towel and cool. Then decorate to taste. Advice. If you use tin tins, then you need to grease them with oil and line them with parchment so that the finished cake is easy to get out. Bake in gas oven at a temperature of 160° for about 40 minutes, in an electric oven the temperature should be lower, but it will take longer to bake. In any case, the readiness of the Easter cake is determined with a wooden skewer.

I don’t remember how many years ago I only break my fast at Easter with these Easter cakes. Tasty, tender and aromatic. Before Happy Holidays a little over a month. I think it's time to place an order. I am planning 2 buyouts: March 15 and March 29 (+ day). Sign up and indicate which buyout. It is advisable to pay in advance. If you pick it up after redemption, it’s 20 rubles more expensive! if you haven’t picked it up by April 2, I’ll give it to the store for sale, and I’ll return the money, well, to the black list... Pick up from the Lyublino house within 3 days after the purchase and...

Discussion

Please accept your order:
1.Melegatti 0.75kg-235r-2 pcs
2. classic truffles 200g-200rub-1 piece
3. truffles "Truffandises" 200 g - 200 rubles - 1 piece
as of 03/29/07
Tell me, are there meetings for depositing money on weekday evenings? Thank you

Please sign me up for one Valentino Easter cake 1 kg.

Please tell me how long to soak cucumbers before pickling? This evening they will bring me several kilos, but I don’t know how best to do it. I have to go to work tomorrow. Maybe put it in the refrigerator, soak it all day tomorrow, and do it in the evening? Or should I soak it for 3 hours today and do it at night?

Discussion

I agree with the previous speaker - Ksyushamatyusha. Cucumbers in bags and in the refrigerator, I do this when I collect from the garden and save up to close many jars at once.
I soak the cucumbers for 6 hours. I think it's more reliable. My cucumbers:

Wash cucumbers cold water Without wiping, place in plastic bags. They will stay there for several days.

Stollen! Main day.

So, today we will accomplish a feat of labor and bake stollen. Part 1. Labor feat. It consists of grating lemon zest on a very fine grater. We stock up on patience, take a lemon and three. We don’t rub the white subcutaneous part, only the yellow one! When finished, you should have small yellow shavings and a bald lemon. Put it aside, it will come in handy later. Now pour yourself some tea or coffee - whatever you like, take a breath and relax a little. The labor feat is over, nothing further...

I am resuming the purchase of Valen*tino cupcakes for Easter (the purchase was transferred to me last year by the Winter organization) collection only on the 7th in products. meetings Volga, Tula, free. on weekdays the water stadium and semenovskaya. I buy at my own rate at 15% VALENTINO Cupcake 500g with raisins and candied fruits (case 20 pcs) 200 rubles with% 1-available in purchased VALENTINO Cupcake 1000g with raisins and candied fruits (12 pieces) 340c% 1-available in purchased VALENTINO Cupcake 100g with raisins and candied fruits (box 30pcs) 90c% 1-free VALENTINO Cupcake 750g with...

Discussion

Tell me, please, I signed up for Easter cakes, but I don’t see myself... sign up again? If yes, please write it down
Cupcake VALENTINO 500g with raisins and candied fruits (box 20 pcs)
200r with%
VALENTINO cupcake 750g with raisins and chocolate pieces (box 12pcs)
375c%
Cupcake VALENTINO 1000g with raisins and cranberries (box 12 pcs)
345c%

review: I took the last one, which with cranberries - delicious!! didn’t live to see Easter) fresh! (I took it from another purchase last year - it was a bit dry).
Thank you!

Instead, I carefully remove the top layer of skin with a small, sharp knife or wipe each mushroom dry with a paper towel. If the cottage cheese is not dense enough, place it in a sieve under a press and let the excess liquid drain or hang it, wrapped in gauze. Soak dried mushrooms in boiling water for 20 minutes. Peel and boil the potatoes, then mash them into a puree.

Sift the flour, add salt, yolks, melted butter, 5 tbsp. spoons of water and knead the dough. Form the dough into a ball, wrap it in film and place it in the refrigerator for 30 minutes.
Heat the butter and olive oil and fry the peeled and finely chopped onion in it until transparent. Finely chopped cheese.... Then my daughter spreads the glaze on the Easter cakes and decorates them with nuts and candied fruits. Then, happy and contented, we go to bed, and may we dream of angels.

Good luck to you in your achievements! May all your dreams come true.
I wish you and your children sunshine over your heads and in your hearts! Let love always be the main thing in your relationship! Be happy together!...

When I didn’t bake cakes myself, I always bought one Italian cake, I always ate it whole without any residue, it’s tasty and the dough is not so heavy. Like the one in the link. But if you still want to bake, then I can say that from this recipe - 4 eggs, 600 g of flour, 1 tbsp milk, 150 g butter, 100 g each of candied fruits and raisins, 1 tbsp sugar - I get 4-5 Easter cakes (if I want it to be airier, then 5, if I want to sit more tightly, then 4) You need to proportionally reduce everything by 4 times))) Austrians also love Weichküchen - a consecrated cake made from flour, vegetable oil, milk, and butter. The Spaniards prepare torrijas, or simply croutons. Slices of bread are dipped in an egg-milk mixture, fried, sprinkled with sugar or drizzled with honey and eaten for breakfast with coffee. Favorite Easter delicacy of Andalusians - fried donuts with lemon zest and candied orange peels . They are always served with a glass of sweet sherry. And in Madrid the most popular dessert

- pestiños almond rolls. Italian festive table unthinkable without traditional sweet bread with nuts and fruits, topped with liqueur. In Milan and Pavia they bake a special pie - the Easter dove - from two types of dough, connected in the shape of a dove and a dove... The salt turned out to be a light coffee color, with a special pleasant taste.
Easter cake The main dish of the Orthodox Easter lunch is Easter cake, which is baked from butter yeast dough prepare Easter. You should not put the cottage cheese through a meat grinder - it will turn out crushed and viscous. The cream should be 30 percent fat, the butter should be soft and plastic. The raisins must be sorted, washed, and dried on a towel. Peel the almonds (so that the skin can be easily removed, pour boiling water over it and leave for 20-30 minutes), chop. Finely chop the candied fruits lemon zest rub. Grind spices (cardamom, star anise) in a coffee grinder and sift through a fine strainer. You can use vanilla instead vanilla sugar or vanillin.

Discussion

Easter is traditionally made in the form of a tetrahedral pyramid - the personification of Golgotha. Therefore, you will definitely need a bean box - a collapsible wooden form...

Oh, rubbing the cottage cheese through a sieve! I wonder if those who advise this have tried to do this at least once? Nothing more difficult can be imagined! There is no need to do this; modern cottage cheese in packs usually does not need this. Holding it under pressure is yes, but wiping it... I tried it once, and since then I haven’t bothered. And my Easter eggs are delicious!

Discussion

Well, first of all, I’ll say right away that I’ve never baked anything or made dough. I bought an Easter set from METRO - Easter cake mix, yeast, candied fruits, paper baking dishes. I needed to add water and eggs. I did everything according to the instructions, the dough rose, kneaded, put into forms, again 40 minutes. it was rising - it rose well, put it in the oven at 170 degrees, the mode was selected "top and bottom heat for pies, something happens there and they don’t dry out, some kind of special humidity", the timer is on...

04/05/2018 13:20:33, Guest

Yesterday I danced around them all day, but it’s delicious)))

Description Easter cake with candied fruits Almost every Ukrainian family knows how to cook, and, nevertheless, the recipes for this baking are different for everyone. The results, of course, too. You will learn from this how to prepare the most delicious Easter cry in Ukrainian at home. step by step recipe

with photo. But the baked goods turn out airy and tender. It will take you about 5 hours to prepare Easter cake with candied fruits according to our recipe with photos. However, while the dough is proofing, you can do other things, so you won’t have to spend the entire 5 hours cooking. Easter cakes are baked quickly: literally 20-25 minutes - and the wonderful Easter pastry is ready!

So don’t waste time and start cooking as soon as possible!

Ingredients

• 
  (1.3-1.5 kg)
• 
  (28 tbsp)
• 
  (6 pcs.)
• 
  (6 pcs.)
• 
  (100 ml)
• 
  (200 g)
• 
  (500 ml)
• 
  (50 g)
• 
  (200 g)
• 
  (200 g)
• 
  (from one orange)
• 
  (1/2 tsp)
• 
  (taste)
• 
  (for decoration)

Cooking steps

Preparing ingredients for Easter cakes with candied fruits.



For dough in a separate half-liter container warm milk dilute 50 g of pressed yeast, add 5 tbsp. l. spoons of sugar and a little flour so that the mixture resembles pancake dough. Cover the container with a towel and place in a warm place for 1-1.5 hours. The finished dough will noticeably increase in volume and bubble.



When this happens, put in it 6 egg yolks, a pack of melted butter, 100 ml full fat sour cream(preferably homemade), ½ tsp. salt, 11 tbsp. l. granulated sugar, the remaining flour (about 1 kg) and vanillin and knead the dough. Since it will be sticky, it is advisable to lubricate your hands vegetable oil. Knead the dough until smooth (this may take up to 10 minutes). Then add the zest of one orange or lemon (your choice), as well as 200 g of candied fruits and raisins. Mix everything well. Place the resulting mass away from drafts in a warm place, where it should rise twice (knead the dough both times).



After this, a little more than half fill the molds for Easter cakes with dough and leave them in a warm place to rise for half an hour. Place the risen cakes in an oven preheated to 180 degrees and bake for 20-25 minutes.



Take the finished Easter cakes out of the oven, cool slightly and cover on top with a mixture of 6 egg whites, whipped with 12 tbsp. l. granulated sugar into a tight foam. We decorate the Easter eggs with confectionery sprinkles on top.



Look how deliciously tender, airy and sunny this Easter cake looks in cross section!



Christ is risen!



Have a bright and joyful Easter!

All my life I have loved the holiday of Holy Sunday. As a child, I liked it because of the goodies that you could only try once a year. In my youth, I was fascinated by the special atmosphere in the church itself and throughout the city. Now I also appreciate this holiday for the opportunity to gather all my family and friends around the table. And of course, I love to cook. This time, among other things, I will bake Easter cake with candied fruits.

This recipe can be called classic - heavy butter dough, a decades-tested list of ingredients and a complex preparation process. But I changed it a little, or rather took colored candied fruits instead of banal raisins. I liked these cakes better – taste and consistency aromatic dough the same, but bright sweet inclusions add originality.

The most important component of this Easter cake is the special mood of the hostess! Therefore, kick everyone out of the kitchen, arm yourself with calmness and good mood, and only after that you can start cooking. Until the Easter cake is ready, you can’t be nervous, upset, much less angry - this baking should not only be tasty, but also “correct” energetically! And if this condition is not met, the dough may simply not rise. Well, now we can move on to the products.

Ingredients for cooking

We will need:

• 600-700 g flour;
• 200 ml milk;
• 50-60 g live yeast;
• 3 large eggs + 1 yolk;
• 100 g butter;
• 1-1.5 tbsp. Sahara;
• vanillin or vanilla sugar;
• 0.5 tbsp. l. cognac;
• 150-200 g candied fruits and orange zest, optional.

Cover the cakes with glaze:

• 1 chicken egg white;
• 3/4 tbsp. powdered sugar;
• 0.5 tbsp. l. lemon juice.

How to cook Easter cake with candied fruits

First of all, let's put the dough. Let’s immediately take a suitable deep dish. Pour in the milk, heated so that your hand is comfortable. We also send finely broken yeast there (they should dissolve in the liquid), add a couple of tablespoons of sugar and 2 tablespoons of sifted flour. Mix everything, cover with a towel and place in a warm place where there are no drafts. For example, I hide it in the oven, preheated to 40-50 degrees and turned off. It should be warm there, but not hot.

Do not under any circumstances replace live yeast with dry yeast. butter dough For Easter cakes that will need to be left several times, dry ones simply may not cope.

While the dough is rising, let’s make the baking.

Grind the eggs separately with the remaining sugar and vanilla until white. It doesn't have to be a fluffy mass, just mix well. If you like sweet dough, then use a little more sugar.

Don’t forget to soften the butter first and add it to egg mixture.

After 30-40 minutes, the dough is ready - it has increased in size by 2-3 times and settled slightly in the center. You can add baked goods.

Then pour in the cognac and mix everything well again.

At this stage we have batter. Add flour, leaving 5-6 spoons to dust the table later, and mix first with a spoon, then with your hands.

We continue to knead manually on the table. Here comes the most difficult stage - you will have to work with the dough for a long time, about 30 minutes. During this time, it will become elastic, springy, and begin to peel off from your hands. By the way, during this process you will want to add more flour - take your time. The consistency should be very tender, then the cakes will turn out fluffy and airy.

Now grease the bowl with odorless vegetable oil and transfer the fragrant, oxygenated dough, ready for proofing, into it. Cover clean towel and send to a warm place for 1-1.5 hours.

After this time, the small lump grew several times larger.

We put it on the table, knead it with a flatbread, sprinkle with candied fruits and fold it into an envelope or roll.

We do this until we have used up all the candied fruits.

While the dough is rising, you can take care of the molds, that is, simply grease them inside with butter or vegetable oil. Paper, metal, glass or silicone - any will do. If suddenly you don’t have enough of them, then how to make molds for baking Easter cakes from improvised means. Expect that from this amount of ingredients you will get 4-5 small cakes.

I metal molds I cover it with parchment (baking paper), cut out circles for the bottom and stripes for the sides.

Now you can plant Easter cakes. Using hands greased with vegetable oil, we pinch off pieces, form koloboks and send them into molds, filling a little more than a third with dough. We wait another 30 minutes for the cakes to rise.

At this time, preheat the oven to 180 degrees. As soon as the dough “grows” to the edges, send it to bake. This will take from 40 minutes to 1 hour, depending on the size of the mold. Do not open the door for the first 20 minutes! To the bottom oven You can put a container of water.

Check readiness with a toothpick or skewer. It is also important to cool the baked Easter cakes properly! We place it on its side and periodically turn it - this way we prevent deformation.

While it cools, beat the glaze until it forms a strong, stable foam. Decorate Easter baking when it has not yet completely cooled down. We decorate as our heart tells us. I got these cute and incredibly tasty cakes.

You can add a variety of spices and additives to the Easter cake dough, in different ways. food coloring give the dough shades, and flavorings - taste and aroma. But Easter cake with saffron and raisins and candied fruits - real royal food. Saffron for making Easter cake dough beautiful yellow tint and original, unique aroma has been used for a long time. And raisins and candied fruits are the most popular additives. But in combination with saffron, their taste will be felt a little differently. If desired, the amount of additives indicated in the recipe can be increased two or three times, then the dough will turn out even more spicy and aromatic.

Dear as saffron

Not everyone could afford to bake Easter cake with saffron. Even today, saffron is considered one of the most expensive spices. However, on Easter it was not customary to save money, and the best, freshest and quality products. It’s worth following this tradition and trying to buy some real saffron before the holiday. Only this will allow you to get unusually tasty and healthy dough, but stocking up on real saffron for future use is not recommended. It is not stored for long.

The spice saffron is a powder or threads of characteristic yellow color. It is obtained from the pistils of the purple crocus flower. To give a dish a special aroma and taste, just one thread of saffron is enough. But the powder is often replaced with turmeric or “Mexican saffron,” a yellow flower with a less pronounced smell and taste. You should add a little real saffron, otherwise the dish can be ruined. For inexpensive analogues, the quantity is not critical.

Saffron was called the spice of kings and the king among spices because it has unique dietary and medicines. Even small piece Baking with saffron will be enough to satisfy your hunger. On the other hand, this spice helps digestion and improves functioning internal organs, especially the kidneys and liver. At all times and in all cultures, saffron has been used in religious rituals.

Raisins, candied fruits and something else

Even with enough money, it was not always possible to get saffron. It was brought from abroad, and the technology for preparing the spice never allowed it to be produced in large quantities. You can replace an expensive and rare seasoning with an equally expensive, but more common one. For example, candied fruits. They are made from dried fruits or fruit peels boiled in syrup. The first place in popularity is occupied by candied citrus fruits, followed by candied melon and watermelon peels, and green walnuts.

But, in principle, you can make candied fruits from any aromatic fruits and even berries. The prepared raw materials are dried and boiled in sugar syrup like jam, but in several stages. Cooking and soaking candied fruits in syrup takes two to three days. During this time, the candied fruits are boiled in syrup six to seven times, the intervals between cooking taking about 12 hours. Then the candied fruits are dried, and before adding to the dough they are often soaked in boiling water.

Candied fruits have a pronounced taste and aroma. forest berries: strawberries, blueberries, cranberries. Wild berries have less moisture, so they can be dried without any problems and used to make candied fruits. Can i dried berries grind into powder in a coffee grinder and add this powder to the dough, also as a dye. The dough will turn out beautiful and tasty, in which candied fruits, black and white raisins, dried apricots, prunes.

Dough recipe and useful tips

There should be enough dough for four medium Easter cakes. Required: 700-900 g flour, 50 g fresh yeast, 150 ml full fat milk, 150 g sugar, 125 g butter or margarine, ten eggs, one and a half cups of raisins and candied fruits, a quarter teaspoon of saffron stigmas or a teaspoon of powder, 50 ml vodka, 20 ml cognac, salt, powdered sugar, lemon juice , breadcrumbs or oiled paper for forms. Saffron is poured with vodka for a couple of hours; five to six drops of tincture are used per kilogram of dough. Raisins are soaked in cognac for a quarter of an hour. Candied fruits are crushed. The dough is mixed from warm milk, yeast and 1.5 cups of flour. Leave in a warm place for an hour and a half. For the test you only need egg yolks, and one egg white for glaze. The yolks are ground with sugar and added to the suitable dough. Stirring all the time, add melted butter, salt and saffron, and finally add flour. The dough is kneaded for a long time, as it should be for Easter cakes. Usually kneading takes at least an hour, but you can safely knead the dough longer. Then the dough rises for an hour and a half, kneads again for an hour, raisins and candied fruits are added to it. After this, the dough is risen again, kneaded and placed in prepared forms. It is preferable to use oiled paper. Even