Easter cake is rich and sweet. Butter dough for Easter cake

Step-by-step recipes for festive butter cake with raisins, dried apricots, candied cherries and pears with sour cream, yolks, plain and condensed milk

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

6 gr.

5 gr.

Carbohydrates

291 kcal.

Option 1: Classic recipe for butter cake

As soon as Easter cakes are not prepared. What ingredients are not added to recipes? But it is important to adhere to the main rules. Firstly, it is important to add the bulk of the sugar at the end. If you do this at the stage of forming the dough, the yeast will “die”. Secondly, it is better to leave the dough to proof at least two, or even three times. Thus, the butter cake will turn out exceptionally fluffy and tender. Let's start with the classics.

Ingredients:

• 10 grams of yeast granules;
• 105 grams of white sugar;
• a pinch of salt (in the dough);
• 395 grams of flour;
• egg;
• 145 grams of milk;
• 65 grams of raisins;
• 25 grams of butter;
• vanilla to taste.

Step-by-step recipe for butter cake

Combine granulated yeast in a dry and clean bowl with salt (a pinch) and sugar (40 g).

Now heat the milk in the microwave or directly on the stove in a saucepan. The recommended liquid temperature is 37-38 degrees.

Pour milk into dry ingredients. Mix thoroughly (without lumps) with a whisk.

Leave on the stove or radiator for a third of an hour. During this time, the yeast will begin to “play.”

Now add the softened egg to the slightly increased mixture. butter and another glass of flour.

Knead the sticky but relatively strong mass. Leave a second time in the same place for 20 minutes. At the same time, steam the raisins in a bowl of boiling water.

After a third of an hour, return the bowl of dough to the table. Knead the well-risen dough. Add the remaining sugar (60 g) and vanilla.

Adding flour, using gentle movements last time knead the dough. At the same time, it is important not to overwhelm him. At the same stage, add the squeezed raisins.

Grease cylindrical metal molds with oil. Place pieces of dough inside, pressing lightly so that the mass fills the entire space.

Place the buns on a wire rack in an oven preheated to 140 degrees. Close the door.

Continue the proofing process for 15-16 minutes. Then increase the temperature to 190 degrees.

Cooking holiday baking takes the same amount of time. After turning off the stove and cooling the cakes for a while, remove them from the mold. Decorate the surface with glaze and add multi-colored sugar sprinkles.

Check readiness baked goods possible in two ways. Firstly, by color. It should be a uniform brown (from light to dark as desired). Secondly, it is recommended to pierce the cake with a skewer. If the surface remains completely dry, you're done.

Option 2: Quick recipe for butter cake

Quick recipe will be little different from the classic one. Unless we insist the dough only twice. Moreover, the latter will take place in the oven.

Ingredients:

• two thirds of a glass of fresh milk;
• 10 grams of dry yeast;
• 100-105 grams of sugar;
• salt in the dough;
• three full glasses of flour;
• large egg;
• 25 grams of butter;
• 60-65 grams of dry raisins;
• vanillin.

How to quickly prepare a butter cake

Heat a half glass of milk on the stove, bringing the temperature to 38 degrees.

Then mix sugar (30-35 grams), a spoonful of granulated yeast and fine salt using a fork in a deep bowl.

Enter warm milk. Bring the mixture to a homogeneous (no clots) consistency.

Leave for 19-20 minutes under a damp towel. Meanwhile, place the washed raisins in a small bowl. Immediately pour boiling water over. Cover.

After the specified time has passed, carefully (with several movements) mix the slightly increased dough.

At the next stage, pour in the melted butter and beat in a large egg.

Continuing the mixing process, sift the flour and add sugar (65-70 g) with vanilla. Also squeeze the moisture out of the raisins and add the berries inside.

Actively, but not for long, replace the mass. It is acceptable for it to stick to your hands a little.

Pour just a little oil into the baking pans for butter cakes, which will protect them from burning.

Distribute the dough pieces evenly inside. Press down lightly. Transfer to preheated oven. Temperature - 140 degrees.

Bake for 15 minutes, then increase the heat to 190 degrees. Continue the process. After a third of an hour, turn off and judge. Spread with glaze and decorate with traditional sprinkles.

By skipping one proofing, we can save about half an hour. However, for the rest you will have to adhere to culinary rules, otherwise the cakes will not turn out.

Option 3: Butter cakes made with juice and candied cherries

Want to infuse your cake with deep berry flavors? Then include it in the recipe Cherry juice. And add the candied fruits themselves instead of raisins. It will turn out incredibly delicious!

Ingredients:

• half a glass of cherry juice;
• three glasses of wheat flour;
• half a glass of sugar;
• 65 grams of candied cherries;
• 35 grams of butter;
• two chicken eggs;
• a small packet of yeast;
• fine salt in the dough;
• vanilla for aroma.

How to cook

Pour cherry juice into a glass container. In the microwave, bring to 37 degrees.

Now pour in and mix a third of the sugar, salt and a packet of yeast granules.

Step 3: Pour in warm cherry juice. Stir until the yeast clumps disappear and the sugar and salt dissolve.

Only then add the sifted flour (at this stage - a glass). Replace the dough. Leave, covered, in a warm place (near the burner or in the sun).

Also add candied cherries (be sure to be pitted!). Adding, or better yet sifting, flour, knead the dough - thick, slightly sticking to your hands and surface.

Coat the inside of the Easter cake molds with oil (can be refined).

Divide the dough into several identical pieces. Place each one in a mold. Transfer to the oven, where you have previously installed a rack.

Turn on 140 degrees. Leave butter cakes Rest for 25 minutes.

After the specified time, increase the temperature to 190 degrees. Bake for another 15-18 minutes. As always, cool the baked goods and decorate with icing and sprinkles.

Due to the fact that we use both candied cherries and juice, the flavor of this berry will be pronounced. What will make the cakes special and different from traditional ones. If you're not afraid to experiment with Easter baking, be sure to try this option.

Option 4: Butter cake on yolks with raisins and dried apricots

Once upon a time, Easter cakes were made only with yolks. Today, as a rule, eggs are added whole. But we decided to offer the first option. And along with the raisins, add aromatic and slightly sour dried apricots.

Ingredients:

• 45 grams of dried apricots;
• 45 grams of raisins;
• vanillin;
• three glasses (full) of flour;
• three yolks;
• half a glass of sugar;
• salt and 10 grams of yeast in the dough;
• 36 grams of butter (butter);
• half a glass of milk.

Step by step recipe

Rinse dried apricots and raisins well. Transfer to a bowl and steam with a lid. Leave for the entire test preparation time.

At the next stage, pour salt, yeast granules and sugar (a third of the planned volume) with milk heated to the required 37-38 degrees.

While kneading the homogeneous mixture, sift wheat flour(about a glass). Leave the dough warm under the film.

After 21 minutes, add three egg yolks. Also add butter (preferably melted in a water bath).

Immediately sprinkle with vanilla and remaining sugar. While mixing, sift in two more cups of flour.

As soon as the mass begins to “get stronger,” add dried apricots and raisins. It is important to squeeze out both ingredients, and also finely chop the dried apricots.

After distributing the berries in the dough, divide them into several parts. Place each one in a metal or paper form. It is better to lubricate the first one with oil.

Place the butter cakes in the oven. At 140 degrees, let the baked goods rise.

After 19 minutes, increase the heat to 190 degrees. Cook Easter baked goods for the same amount of time. After checking the uniform baking with a skewer, turn off the stove.

After cooling slightly, remove all the cakes using a towel. Post on flat dish. Cover the top with powdered sugar icing. Immediately cover with powder. When the decoration has hardened, cover with a slightly damp towel to prevent rapid drying.

Option 5: Butter cake with condensed milk

Since the recipe for any butter cake contains both milk and sugar, we suggest replacing (albeit partially) these ingredients with condensed milk. Have you tried these Easter baked goods? It's time to do it!

Ingredients:

• a can of condensed milk;
• a packet of yeast (dry);
• salt in dough;
• a third of a glass of water;
• two eggs (size - medium);
• three and a half glasses of flour;
• 25 grams of butter (butter);
• 65 grams of raisins.

How to cook

Pour the packet of yeast into a bowl. Add salt there. Do not add these ingredients big amount warm (38 degrees) water.

Mix with a fork until completely smooth. Then sift the wheat flour (a glass will be enough).

Leave the mixed dough in a warm place. At the same time, cover the dishes with film so that the mixture does not weather and dust does not get inside.

After 22-23 minutes, mix the slightly increased mass with a fork. Gently beat in the chicken eggs.

Add soft (preferably softened) butter. Pour condensed milk from a can. Mix well.

Sift the remaining wheat flour. At the same stage, add raisins pre-steamed in a bowl (without liquid).

With wet hands, knead the sweet mass. Add some anti-stick oil to the cylindrical molds.

With wet hands, divide the dough into several pieces. Send each one inside. Easy to pin down.

Bake all the butter cakes at the same time. First at 140 degrees, which will take 23 minutes, and then at 190 degrees for 15-17 minutes.

Cool the Easter holiday baked goods a little right in the oven. Then take out the molds and take out the cakes. Upper part smear white sugar icing and immediately, before it hardens, add multi-colored powder.

Option 6: Butter cake with sour cream, pear and cinnamon

Well, in the last version we decided to use two non-traditional ingredients at once, namely pear and cinnamon. It will be sweet and fragrant!

Ingredients:

• large pear;
• a teaspoon of cinnamon (without top);
• three glasses of flour (wheat);
• half a glass of regular sugar;
• two fresh eggs;
• half a glass of sour cream;
• 35 grams of softened butter;
• 9-10 grams of dry yeast;
• a pinch of salt;
• a third of a glass of water;
• oil for molds

Step by step recipe

Combine half a glass of flour (wheat) with granulated yeast, salt and part of the sugar (1/3 of the volume).

Mix the ingredients, then pour in water brought to 38 degrees. Do not stop stirring until the mixture becomes homogeneous and viscous.

Only then cover the dish with the dough with film. Forget about it for 20 minutes, putting it in a warm place.

After the specified time, add chicken eggs, sour cream and soft (calcined) butter. Also add the rest of the sugar.

In addition, add cinnamon and the rest of the flour. Kneading the mixture with your hands or a spatula, add the cubes sweet pear(without peel and core).

After kneading the sticky dough, turn on the oven. Set it to 140 degrees.

All baking dishes Easter baking wipe and grease with oil. Place an equal number of dough pieces inside.

It is as easy as possible to press down future butter cakes. Immediately transfer the pieces to the oven.

Bake sweet bread for 15-18 minutes, then increase the temperature. Already at 190 degrees, cook the cakes for the same amount of time. Before serving, traditionally decorate with glaze and sprinkles.

If you don't like cinnamon, replace it with vanilla or chopped mint. It won't be as spicy, but it will be refreshingly tasty. Also, depending on the sweetness of the pear, adjust the amount of sugar so that the baked goods do not turn out too cloying.

The Easter cake according to this recipe is not the same as we are used to - it is richer and with a minimal amount of yeast. The texture is moist, tender and aromatic. The cake is not fluffy, although it doubles in size when baked, but this makes its taste even better. This type of Easter does not go stale for a long time, preserving the maximum taste of fresh baked goods. Anyone who is tired of old bread cake recipes, try it! I think you'll like it.

Ingredients for 4 Easter cakes (9cm x 9cm):

• flour – 500 g.,
• yolk – 4 pcs.,
• butter - 150 g.,
• milk – 150 ml.,
• dry yeast – 6 g.,
• sugar – 100 g.,
• vanilla sugar– 8 years old,
• honey – 50 g.,
• salt – 2 g.,
• raisins, candied fruits – 140 g.

• sugar – 100 g.,
• water – 50 ml.,
• gelatin – 0.5 tsp,
• citric acid – ¼ tsp.

Additionally:

• food coloring, confectionery sprinkles.

Preparation:

Mix yeast, warm milk and 6 tbsp. flour. Cover and leave warm for 30 minutes.

Pour raisins and candied fruits hot water, after 30 minutes soak with a towel.

Whisk the yolks with sugar, vanilla sugar and salt.

Mix the dough and egg mixture.

Add flour, alternating with soft butter. Mix thoroughly.

Leave in a warm place, be sure to cover for 1 hour.

Then flatten it into a rectangle, distribute the candied fruits and raisins and mix them into the dough.

Place the dough in a warm place again for 1.5-2 hours. The dough has a lot of baking and little yeast, so it needs time to rise. To reduce the rising time, you can use a 2nd batch of yeast.

Divide the dough into parts and fill the forms.

Turn on the oven at 190 degrees, while it heats up the cakes rise in the molds.

Bake until dry, about 35 minutes. Remove the paper if desired and cool on a wire rack.

To make the glaze, heat the sugar and half the water until the crystals disappear.

Add citric acid and swollen gelatin (advance with half the water, leave until swelling).

Beat with a mixer until stable and white foam, color if desired.

We quickly apply the glaze to the cooled Easter cakes, it hardens in a short time, decorate as desired.

For cooking details, see also the video:

No Easter celebration can be imagined without Easter cake. This type of baking is very easy to prepare. It symbolizes the presence of God in our lives on the festive table. Each housewife has her own secrets for preparing such baked goods. In this article we will try to reveal them.

There are a lot of baking recipes for the festive table on the Holy Resurrection of Christ. Below we have tried to collect the best of them. These baked goods can be prepared traditionally or using a slow cooker and bread maker. But first things first.

Dough recipes

Alexandria. Beat eggs (10 pcs.). Cut the butter (500 g) into small cubes. Place fresh yeast (150 g) and warm milk (1 l) with the eggs. Mix this mass and place in a warm place for 12 hours.

Wash and steam raisins (200 g). We add it to the yeast and eggs. Add vanillin (to taste), cognac (2 tablespoons) and sifted flour (2.5 kg). Mix until it becomes a soft mass. Leave for an hour. Its volume should double.

Viennese. You need to mix eggs (3 pcs.) with sugar (200 g). Yeast (20 g) diluted in fresh milk(125 ml). Combine both masses, mix and leave for 12 hours.

Add soft butter(100 g), vanilla, zest (1 teaspoon) and flour (500 g). Mix and leave to rise again.

Easter cake with raisins

Recipe:Dilute yeast (50 g) in a glass of warm milk. Add flour (150 g) and salt there. Mix. Grind the yolks (6 pcs.) with sugar (2 cups). Egg whites (6 pcs.) need to be whipped into foam. Melt butter (300 g). Mix all ingredients. The mass must be thoroughly kneaded and sprinkled with flour on top. Cover with a towel and leave overnight.

IMPORTANT: The temperature in the room where such baked goods are prepared must be at least 25 degrees. In addition, you need to protect yourself from drafts in advance. They can greatly interfere with getting fluffy and airy baked goods.

• Mix the remaining flour (800 g - 900 g) and vanilla sugar with the dough so that the mass is not very thick. We wait until its volume doubles and add raisins (150 g). Mix and place in prepared pans
• Once the molds are filled a third of the way, place them in a warm place and cover with a towel. When the dough has increased in volume, you need to grease the tops sweet water and put it in the oven
• When the cakes are baked, remove them from the oven, cool and decorate.

Easter cake with raisins and candied fruits

RECIPE:Preparing the dough. Yeast (30 g) is diluted with milk (500 ml) and mixed with flour (300 g - 400 g). Place the dough in a warm place for 3-6 hours. After the dough has risen, add the remaining flour (600 g - 700 g), eggs (3 pcs.), sugar (200 g), butter (200 g), ground cardamom, saffron and candied fruits. Mix well.

IMPORTANT: It is believed that baking will be successful if, when kneading the mass, you “hit it 200 times.” That is, carry out this process very long and carefully.

• Place the mixture in a warm place. When it rises 2-3 times, grease the molds with oil and fill halfway. We wait for it to rise, grease it with yolk and sprinkle with chopped almonds and candied fruits
• Bake at 200 degrees for about an hour. Remove, cool and decorate the cakes

Homemade Easter cake recipe

• Beat eggs (8 pcs.) with sugar (0.5 kg). Add sour cream (200 ml), cinnamon and vanillin (at the tip of a knife). Add softened butter (200 g). Dissolve fresh yeast(50 g) in warm milk (500 ml). Add to the mass. Mix everything and add flour (1.5-2 kg). Knead the dough
• Grease the inside of a deep pan with oil. Place the dough there, cover with a towel and leave for 7-8 hours
• Lubricate the table and hands vegetable oil. Take out the dough and knead it. Leave for 1 hour under a towel. We repeat the procedure 3 times. Before the last kneading, add candied fruits (100 g) and raisins (100 g) to the dough.

IMPORTANT: You need to do Easter baking on Maundy Thursday. Before this, be sure to swim before sunrise and, with a clean body and thoughts, start preparing delicious dishes.

• Grease the baking pans with oil and place the dough in them. Its volume should not exceed half the shape. Leave the cakes for 30 minutes
• Turn on the oven to maximum and bake the cakes for about 10 minutes. Then you need to turn the heat to low and bake until a crust appears.
• Remove the cakes from the oven, let cool and decorate

Lush Easter cake

• Mix hot milk (1 cup), warm cream (2 cups) and flour (2.4 cups). Mix everything thoroughly and wait until the dough cools down until room temperature
• We dilute yeast (50 g) in a small amount of milk and add eggs (2 pcs.). Mix and add to the dough. Mix it until smooth and put it in a warm place.

IMPORTANT: During cooking Easter dishes You can’t swear, quarrel or argue. All negative energy can be transferred to dishes.

• Divide sugar (2.4 cups) into two parts. In one half, beat the whites (8 pcs.), and grind the second with the yolks (8 pcs.). Mix both masses from top to bottom and add flour. Mix everything again. We are waiting for the dough to arrive
• Knock out the dough. Divide into two parts and place each in a greased form. Let the dough rise and bake at 180 degrees until done

Easter cakes with nuts

• To prepare such baked goods, we take raisins (100 g), almonds (100 g) and candied fruits (100 g). We sort through the raisins, clear them of twigs and other debris. Fill with hot water for 15 minutes. Then drain the water
• Pour boiling water over almonds for 3-4 minutes. Then we drain hot water, pour nuts cold water and peel the almonds. Dry the nuts for 2-3 minutes in the microwave, then fry them in a frying pan and chop them with a knife. A blender is not suitable for chopping nuts.

IMPORTANT: The Bible mentions only two types of nuts: almonds and pistachios. Therefore, only such nuts should be used in Orthodox Easter baking.

• Heat milk (500 ml) and dissolve yeast (50 g) in it. For this recipe, it is best to use fresh yeast. Add flour (500 g) and mix. The resulting mass should be placed in a warm place and covered with a towel.
• Grind the yolks (6 pcs.) with sugar (300 g) and vanillin (1 teaspoon). Whip the whites into a foam with salt
• The dough should come up in 30 minutes. Its volume will signal this. It should increase 2-3 times. Add the yolks and melted butter (200 g) to the dough and mix. Add the whites last
• Sift flour (1 kg) and add to the total mass. This should be done in parts, each time kneading the mass until smooth. Be prepared that more flour may be needed. Its quantity depends on many factors
• The dough needs to be placed in a pan and sent to a warm place. Depending on the temperature, it will be ready in 40 minutes to 1.5 hours. Dip the raisins in flour and add to the dough. Then you need to add candied fruits and chopped almonds
• Knead the dough well again and send to a warm place. We are waiting for it to increase by 1.5 - 2 times. Preparing the forms. Grease the bottoms with oil and place oiled parchment on the walls.
• Place the dough on the table and cut into pieces. Roll each piece into a ball and place in the mold. The forms need to be placed on a baking sheet and wait until the dough will work. After which we send the forms to an oven preheated to 100 degrees.
• After 10 minutes of baking the cakes, you need to increase the temperature to 190 degrees and bake until done. Remove the cake pans from the oven and leave for 10 minutes. Then we remove them from the molds and decorate them

Simple Easter cake

• Heat the milk (125 ml) and dilute the yeast (15 g) in it. Pour into a bowl with sifted flour (100 g). Mix and cover with a napkin. Leave for 30 minutes
• Grind two yolks and a white with sugar (100 g) and pour in vanilla essence(1-2 teaspoons). Pour the mixture into the dough and add softened butter (50 g). Mix well

IMPORTANT: Our ancestors determined the future by the quality of Easter baked goods. If the result was good and beautiful holiday bread, then the family would be successful. If the baked goods cracked and did not come out, then you should expect misfortune.

• Add the rest of the flour (200 g). Knead, cover the dough with a napkin and leave for 1 hour in a warm place. Wash the raisins (100 g) and fill them with cognac (30 ml). Drop the risen dough and add raisins. Knead the dough again and leave for 1 hour
• Line the cake pan baking paper. Grease with butter and fill with dough. The dough should occupy 1/3 - 1.5 of the mold. Leave the dough in the molds for 1 hour
• Preheat the oven to 100 degrees. Place the pan in the oven and after 10 minutes (when the dough has risen) increase the temperature to 180 degrees. Bake for 30-40 minutes
• After removing, wait for the cake to cool and cover it with glaze

Easter cake recipe without yeast

• Wash raisins (100 g). Dry it and sprinkle with flour. Sift flour (300 g–350 g) several times. Grate the lemon peel (1 pc.) on a fine grater. Add soda (1 teaspoon) to kefir (300 ml) and leave for two minutes
• Heat oil (100 g). Add turmeric (1/4 teaspoon), zest and sugar (150 g) to it. You can add vanilla sugar for flavor. Add kefir and soda and mix
• Add flour and raisins to the resulting mass. The dough should not be very liquid. We check the consistency by eye. If necessary, add flour. Fill the prepared molds to ½ - 1/3 of the volume. Place them on a baking sheet and place them in an oven preheated to 180 degrees. Bake until done. Extract and decorate

Curd Easter cake recipe

• Sift flour (1.2 - 1.5 kg) 2-3 times. Dissolve yeast (50 g) in milk (70 ml), add sugar (0.5 cup) and cover with a napkin. Move to a warm place
• Separate the whites from the yolks (6 pcs.) and beat them with a pinch of salt. Grind the yolks with the remaining sugar (2 cups) and vanillin (1 g). Grind cottage cheese (200 g) through a fine sieve. Wash raisins (100 g), dry and sprinkle with flour

IMPORTANT: In all Christian countries, special “heavy baked goods” are baked on the Feast of the Resurrection of the Lord. Such products include English muffin and Australian Reindling. Very nourishing and high-calorie baked goods.

• In warm milk (500 ml) we dilute the yeast. Mix and add the remaining ingredients: cottage cheese, yolks, sour cream (200 g), butter (250 g), vegetable oil (50 ml) and mix. Add the whipped whites at the very end. Mix everything thoroughly
• Add flour in small portions, stirring constantly. The dough should not become tight. But also batter must be avoided. We leave it to rise for 2.5 – 3 hours. During this time, you need to knead it 2-3 times.
• Then you need to grease the molds and fill them 1/3 full. Leave the completed forms for 30 minutes. After the dough has doubled in size, you need to bake the cakes at 180 degrees for about 40 minutes.
• Decorate in the traditional way

Chocolate cakes

• Mix flour (200 g), water (100 g), dry yeast (1 1/4 teaspoons) and sugar (35 g). Cover with a towel and leave for 2 hours. Melt chocolate (100 g). For this purpose, you can use a microwave or water bath. Part of the chocolate (100 g) needs to be crumbled into small cubes. Grate orange zest (1 pc.)
• Mix flour (200 g), milk (55 ml), salt (half a teaspoon), yolks (3 pcs.), vanillin, sugar (70 g), butter (70 g), yeast (3/4 teaspoon ) and sourdough. At the end, add melted chocolate. The dough should be soft and homogeneous. The consistency needs to be adjusted by adding flour.

IMPORTANT: The first who began to add chocolate to baked goods were English bakers. Representatives of the Fry, Rounty and Cadbury families are still arguing about who exactly started doing this.

• Add chocolate pieces to the finished dough and orange zest. Leave the mixture for 10 minutes. Then divide it into several parts, cover and leave for another 30 minutes. After this, you need to fill the molds and leave them for 3.5 hours in a warm place
• Bake chocolate cakes need at 180 degrees. When the crust turns golden brown, remove the baked goods from the oven, let cool and decorate.

Italian panettone cake

In Italy, the festive table on this bright day is always decorated with Panettone.

• To prepare it, you need to mix water with milk and add yeast (1 sachet). When a small “cap” appears, add flour (4 tablespoons) and sugar (1 tablespoon) to the mixture. Mix the mixture, cover with film and place in a warm place for 30 minutes.
• Beat eggs (3 pcs.), sugar (100 g), vanilla, citrus zest. Then we add yeast mixture and mix everything again until homogeneous mass
• Add flour (540 g), soft butter (70 g) and salt. To knead the dough, it is better to use a mixer at low speed with a special attachment. After the mass has assumed a homogeneous structure, add candied fruits (1/4 cup) and raisins (1 cup). Mix again

IMPORTANT: There are several versions of the origin of this recipe. According to one of them, Panettone was invented by one of the nuns of a monastery located near Milan. She gathered a small amount of the already meager ingredients and added lemon zest. Which predetermined the taste of the future pie. And his further success.

• Sprinkle the table with flour, pour the mixture onto it and knead. Periodically you need to sprinkle the mixture with flour. The dough processed in this way is formed into a ball and left for 3-4 hours in a greased bowl.
• Preheat the oven to 170 - 180 degrees. Place the mixture into the molds, brush the surface with yolk and bake. 20 minutes after the start of baking, the surface of the cake is cut crosswise to form a traditional “crown”

Butter cake recipes

Sugar, eggs, milk and other flavor ingredients holiday baking, are baked goods. Traditionally, all preserved products were added to the baked goods for the first meal after fasting. That is why the baked goods turned out heavy and very satisfying.

The most delicious Easter cake

• Melt the butter (600 g) and wait until it cools. Dilute yeast (100 g) in warm milk (1 l), add flour (600 g), vegetable oil (3 tablespoons), salt and sugar (100 g). Place in a warm place for 1 hour
• Beat the yolks (12 pcs.) and whites (10 pcs.) separately with brown sugar(350 g each). Add vanillin (2 sachets) to the yolks while beating.
• When the dough rises, you need to add whipped yolks and melted butter. Mix the ingredients. Prepare raisins (400 g). Before adding to the dough, you need to roll it in flour.
• Add flour (1.5 kg) to the dough. Stir until smooth. Add raisins and candied fruits (400 g). Mix again. Leave for 30 minutes in a warm place
• When the dough rises, you need to add the whites whipped into a strong foam. Mix thoroughly and wait for it to rise again. Baking Easter cakes in the traditional way

Kulich with cherries

• Prepare the dough and put it in a warm place. Pour saffron (1 pinch) with a spoonful of boiling water and let it brew. When the dough has doubled in size, you need to add salt, yolks (10 pcs.), ground with sugar (3 cups), cognac (35 ml), melted butter (500 g) and saffron infusion. Mix all ingredients thoroughly
• Beat the whites (10 pcs.) into a stiff foam and add them to the prepared mass. Add the remaining flour (2 kg) and knead the dough to the optimal consistency. Leave in a warm place. When it’s ready, add washed raisins (200 g) and candied cherries (200 g)
• Mix, let it brew and place in molds. They need to be placed in a warm place and the mass should be allowed to increase in volume. Bake at 180 degrees. For the last 10 minutes, the temperature can be reduced by 20 degrees.

Custard Kulich

• Pour sugar (1 tablespoon) into milk (50 ml) and mix. Crumble the yeast (40 g) and leave for 20 minutes. Boil milk (200 g) and add flour (1-3 tablespoons) into it. Mix the mixture with a wooden spoon
• Heat the cream (200 g), add it to batter and mix. When the mixture has cooled to room temperature, pour the yeast into it. Place the dough in a warm place
• Melt butter (150 g). Separate the whites from the yolks (5 eggs). Grind the yolks with sugar (1.5 cups) and vanilla (1 teaspoon). Beat the whites before adding to a thick foam. Pour the yolks, butter into the dough and add salt. Mix and add the whites. Mix the mixture from top to bottom.
• Add flour (700 g - 1 kg) in several stages, constantly kneading it with your hands. Ready dough grease with oil, place in a bowl and cover with a towel. The bowl should be placed in a warm place
• Preparing the “filler” for custard cake. To do this, cut marshmallows (50 g) and marmalade (50 g) into small cubes. Wash dried apricots (100 g) and chop them in small pieces. Add these ingredients to the risen dough. Knead it. Leave in a warm place
• We divide it into parts. Place them in molds and bake

Creamy Easter cake

• Mix flour (3.5 cups), warm milk (1 cup), butter (200 g) and sugar (1 cup). Pour milk (0.5 cups) with yeast diluted in it (12 g-16 g) into the mixture. Mix. Cover with a towel and leave to rise
• As soon as the dough rises, you need to add eggs (3 pcs.) and leave to rise again. After 1-2 hours you need to add raisins (2 tbsp.). Mix. Let it cook and divide into pieces. Bake in pans for 30-40 minutes at 180 degrees

Kulich monastery

• Dissolve yeast (15 g) in a small amount of milk. In another bowl, mix warm milk (0.5 cups) with melted butter (100 g), sugar (100 g) and salt. Stir and cool. Combine the contents of two bowls. Add flour (400 g), mix and send to a warm place to rise
• When the dough rises, add one yolk and one whole egg. Mix and add raisins (100 g). Mix the dough again and send it to rise
• Baking pans should be greased with butter and filled halfway with dough. We wait until the volume of the dough increases and bake in the oven at 180 degrees until done. The monastery cake is decorated with sugar icing

Easter cake on sourdough

• Properly prepared dough will help activate the full potential of the yeast. Opara is a leaven that helps bake from heavy butter dough fluffy and airy cake
• The dough is quite simple to prepare. You need to heat the milk to 28-30 degrees. Dissolve yeast in it and add flour. To prepare the dough, you usually take the full amount of milk and yeast from any recipe and half the amount of flour
• The dough is diluted in a deep bowl. Yeast, milk and flour should not exceed 50% of the container volume. You need to be prepared for the dough to double in volume. The container with the dough should be covered with a napkin and sent to a warm place
• When the dough is ready, add the rest of the ingredients.
• The kneaded dough should be allowed to rise and bake sweet, fluffy cakes

Easter recipe in a slow cooker

The slow cooker is great kitchen appliance, which will help you cook not only various cereals and other dishes, but also bakery products. For Easter, you can prepare a delicious orange cake in a slow cooker.

• Sift the flour (450 g), add salt, vanillin and dry yeast (2 teaspoons). Mix the ingredients. In a separate bowl, beat eggs (4 pcs.) with sugar (1 cup). Using a fine grater, remove the orange zest (1 pc.). Cut it into two halves and squeeze the juice out of one
• Add a mixture of eggs and sugar, orange juice and zest to the flour. Mix. Then add softened butter (100 g) and knead the dough again. Place it in a greased bowl. Cover with a towel and send to a warm place
• While the dough is rising (usually takes 1.5 - 2.5 hours), you need to prepare the raisins. To do this, it needs to be cleaned, rinsed and steamed. Then dry and roll in flour. Lightly knead the risen dough and mix with raisins.
  Grease the multicooker bowl with oil and place the dough in it
• Turn on the “heating” for 2-3 minutes. Turn off and leave the dough to rise for 30 minutes. The multicooker must be closed. After half an hour, activate the “baking” mode. We set it to 150 degrees and wait 45-50 minutes.
• This cake is decorated in the traditional way.

Easter recipe in a bread machine

A bread maker is another necessary appliance in the kitchen. If you want to bake delicious and delicious food yourself fragrant bread, then you can’t do without this device. You can also bake Easter cakes in a bread machine.

RECIPE: Pour peeled raisins (175 g) with cognac and let steep for 20 minutes. Pour whey (200 ml) into the bread machine container. Add in order: salt (6.5 g), egg (1 pc.), sugar (75 g), softened butter (100 g), raisins, cinnamon and cardamom. Sift the flour (½ kg of flour) and also add to the container. Make a place in the middle of the pile of flour for yeast (11 g) and pour it there.

Activate the mode " bun"and bake the cake.

Pies for Easter

Baking for Easter table is not limited to just Easter cakes and muffins. There are many recipes for Easter cakes.

Easter cottage cheese pie

• Mix flour (200 g), baking powder (1/2 teaspoon), sugar (40 g), vanillin (5 g), eggs (1 pc.) and chopped butter (80 g). Egg whites (6 pcs.) need to be whipped into foam. Mix cottage cheese (1 kg), yolks (6 pcs.), sugar (90 g), starch (90 g), vanillin and grated zest of one orange. Add the protein mixture and mix
• Grease the baking pan and place a layer of dough. Prick it with a fork and bake for 10 minutes at 200 degrees. Then we put it in curd mass, grease it with yolk and bake at 180 degrees. After 15 minutes, make a cut around the perimeter of the pie. Before serving Cheesecake need to be powdered

Easter raspberry pie

• We dilute yeast (30 g) in warm milk. Add salt, a little sugar and flour. Leave the mixture in a warm place. Grind eggs (4 pcs.) with sugar (3/4 cup). Add butter (6-7 tablespoons) and lemon zest. Pour the risen dough into the container, mix and add flour (2 cups) and milk (1 cup). Knead the dough well and leave to rise
• When the dough has risen, you need to knead it again and place it in the mold. Bake in hot oven within 35-40 minutes. Remove the hot cake from the pan and pour over it raspberry syrup(3/4 cup). Place it back into the mold and leave it for a few hours.
• Heat the raspberry marmalade and brush the surface of the pie with it. Grind the almond cake and sprinkle it with crumbs raspberry pie. Decorate it with berries

Easter cupcakes

You can diversify your Easter table delicious cupcakes. Below are two recipes for this delicious confection. They can be baked in big shape for cupcakes or in small muffin tins.

Classic cupcake

• We take the butter (250 g) out of the refrigerator and wait until it warms up to room temperature. Preheat the oven to 200 degrees. Peel the raisins (0.5 cups) and pour boiling water over them. Sift flour (2 cups). Add butter and sugar (1 cup) to it. Grind the ingredients with your hands. Add baking powder (1 sachet) and mix
• Eggs (6 pcs.) should be added to the dough one at a time. Add, mix and add the following. After adding the last egg, pour cognac (2 tablespoons) and raisins filled with water into the bowl
• Grease the cake pan with butter. Transfer the dough into the mold and bake the cake at 200 degrees for 25 - 30 minutes. Then reduce the temperature by 40 degrees and bake for another 30 minutes.

Banana cupcake

• Mash bananas (4 pcs.). Sift the flour (1.5 cups) and add sugar (3/4 cup), soda (1/2 teaspoon), baking powder (1 teaspoon) and salt (1/4 teaspoon). Make a well in the center of the mass and mix butter (1/2 cup), eggs (2 pcs.), banana puree and vanilla. Mix the dough until smooth. Place it in molds (it is better to use muffin tins) and bake

These cupcakes can be decorated with frosting and banana slices.

Easter bun

There are always a lot of baked goods on the Easter table. If you want to surprise guests who are accustomed to Easter cakes, diversify your menu with tender and fragrant Easter buns.

• Mix flour (450 g), milk (210 ml), egg (1 pc.), salt (0.5 teaspoon), sugar (50 g), butter (50 g) and dry yeast (1.5 tsp) . spoons). Add cinnamon to the dough nutmeg, coriander and vanillin (optional and to taste). After stirring a little, add steamed raisins (75 g) and dried apricots (25 g). Knead until smooth
• Divide the dough into several parts. We form buns from them and place them on a baking sheet. On each bun you need to make a crosswise cut with a knife. Leave the pan in a warm place for 40-50 minutes
• Preheat the oven to 200 degrees. Mix flour (50 g) and margarine (2 tablespoons). Add more cold water until a paste-like mass forms. We place it in a cornet and draw lines in the shape of a cross on a previously prepared place on the buns
• The buns need to be baked for about 15 minutes. When they are browned, remove from the oven and coat with icing sugar using a silicone brush.

Easter gingerbread

Gingerbread cookies are very tasty confectionery. They are historically associated with the holiday table. There is also an Easter version of gingerbread. They are prepared for this holiday in many countries around the world. Traditional Russians Easter gingerbread prepare like this.

• The butter is melted (100 g) and honey (250 g) and sugar (250 g) are added. Constantly stirring the mass with a wooden spoon, add a pinch of ginger, cinnamon and cloves. Let the mixture cool
• Beat the eggs until foamy (3 eggs + 1 yolk) and add them to the cooled mixture. There you also need to add flour (7 cups), cocoa (2 tablespoons) and soda (1.5 teaspoons). Mix the ingredients. You should get a homogeneous dough. Put it in the refrigerator
• Roll out the dough to a thickness of no more than 0.5 cm. Cut out gingerbread cookies of any shape. Place them on a baking tray lined with baking paper and bake at 180 degrees.
• When the gingerbread cookies are baked, wait for them to cool and cover them with glaze.

Easter glaze recipe

Icing is traditional way Easter cake decorations. For decoration, as a rule, a protein version of the glaze is used. To prepare it, you need to separate the whites from the yolks and place them in the refrigerator.

• Add a pinch of salt to the chilled whites and beat until thick foam. You need to beat at low speed and gradually increase it. Without stopping the process of whipping the whites, you need to add sugar to the mixture. The glaze will be ready when the sugar grains dissolve in it.
• Protein glaze is applied to the cooled Easter cakes. The top of the cake can be decorated with a variety of sprinkles. Chopped nuts, coconut flakes, grated chocolate, cinnamon are perfect for this purpose.

Curd Easter

Getting ready Curd Easter only once a year. Traditionally, this dish is prepared in a “raw” way. That is, without heat treatment.

• To prepare this dish, cottage cheese (2.5 kg) must be passed through a fine sieve several times. Then add sugar (1 cup) and butter (200 g) to the mixture. Mix the curd mass and add sour cream (250 g). Mix until the mixture is homogeneous and the sugar crystals dissolve in it.
• The consistency of the resulting mass should resemble a thick cream. Add salt to it and mix again. Place the mixture in an Easter pan, place it under slight pressure and put it in the refrigerator.
• In order for the cottage cheese Easter to be tender, you need to use powdered sugar instead of sugar.

Easter lamb

Lambs are also often baked for Easter. These animals are a symbol of the Lamb of God. They are baked from butter, yeast dough. Add ground nuts coconut flakes and other ingredients. Sometimes such baked goods are decorated with white icing. It imitates animal fur.

• To prepare this edible decoration For the table you need to dissolve a spoonful of sugar in warm milk and add yeast. When the yeast (7 g) begins to rise, you need to add flour (100 g) and knead the dough. Place the dough in a warm place. It should approximately double in size
• Melt butter (90 g). Add sugar (100 g), mix and add egg (1 pc.) and vanillin. Mix everything well again.
• Add the resulting mixture to the dough. Bring it until smooth and add flour (500 g). The dough should be soft and elastic. Leave it in a warm place for a while
• When the dough has doubled in size, you need to roll it out and use a stencil to cut out a lamb figure. Roll out the rest of the dough into a rectangle, moisten it with water and sprinkle with poppy seeds and sugar. Gather the dough into a roll and cut it into small circles
• Place the lamb figurine on a baking sheet. We place the “woolen” circles on it in the designated place for them. Bake the lamb at 180 degrees for about 30 minutes. When the color of the baked goods turns golden, remove the pan from the oven and let it cool.

Easter Bunny

Another symbol of Easter is the hare. IN Western countries To decorate the Easter table, they make marzipan hare figures and bake cookies and buns in the shape of this animal. And even though this symbol of Easter is not so common in our country, surprise your children and guests of your home with a chocolate figurine of a hare on this Bright Holiday.

• The most in a simple way manufacturing chocolate bunny is pouring melted chocolate into a mold. When the chocolate has cooled, the figure will be ready. Buy today silicone mold a hare or other animals will not be difficult

Angela. When baking Easter cakes, it is very important that the dough is not liquid or, on the contrary, thick. Easter cakes made from liquid dough will become flat, and from thick dough they will become heavy and hard. And don't forget to fill the mold only halfway with dough. If there is more dough in the molds, it will “escape” from them.

Ksenia. Modern factory eggs do not always give baked goods a beautiful golden hue. That's why I always add a pinch of turmeric to the cakes. This spice not only gives a lasting color, but also improves the taste of baked goods.

Video: Easter cake with protein glaze

Easter is the most main holiday all Orthodox Christians.

Traditions Easter menu have reached our days.

Painted eggs, Easter cottage cheese, and Easter cakes are invariably present on holiday tables.

A delicious Easter cake recipe in the general culinary sense is round or oval-shaped bread.

Easter cake takes on a special, religious meaning.

Before the emergence of Christianity in Rus', baking paskas was associated with various rituals: fortune telling for the harvest, livestock offspring, pre-sowing work.

With the advent of Christianity, it became a kind of reminder of the meals of the apostles with their Teacher, when bread intended for breaking by Jesus Christ was laid out in the middle of an empty table.

According to its form Easter cake similar to artos - bread brought to the temple and illuminated at the Easter service.

In the week following the main Orthodox holiday, artos is distributed to many parishioners.

Artos is always prepared from dough using yeast, but without adding baking.

And paska is also made from yeast dough, but with a large number of non-Lenten ingredients - butter, eggs, because it is baked at the end of the longest Lent.

Artos and Easter cake are a kind of symbols of Lent and Easter.

The long period of fasting ends and the time comes when you can break your fast.

Believers associate the sweet, rich Easter cake with a sweet heavenly life and eternal bliss.

As a rule, muffins are lit in churches and are one of the main dishes for Easter.

Many Christians do not skimp and use only the best and highest quality products in their preparations.

The dough is kneaded enough to make more than one Easter cake, because no one has canceled the tradition of visiting during Easter week and treating loved ones.

Easter cakes, both Easter and prepared for other holidays, must be high.

For them, special cylindrical shapes are used.

If you don’t have such a vessel, you can use a regular tall saucepan with a capacity of up to 1.5 liters.

There is no need to take larger pans, otherwise the dough at home will be regular oven It might just not bake.

The paska dough needs to be kneaded very well.

You can even “beat” it a little by dumping it on a floured board.

The appearance of bubbles and “squeaking” of the dough is a good sign that it is ready.

The finished mass is placed in a mold greased with oil and lined with parchment paper or sprinkled with breadcrumbs.

There is no need to spread the dough to the edges of the pan, only to half of the pan.

Then let it brew.

When it rises to 3/4 of the pan, feel free to place it in a preheated oven.

Bake the paska for 1.5-2 hours.

At this time, it is advisable not to look into the oven, not to make noise or knock.

Then the cake will rise well and bake.

Check the readiness of the baked goods with a thin wooden splinter or a long knife.

The dough should not stick to these items.

Various kinds of additives (raisins, dried apricots, candied fruits) and decorations (sweet sprinkles, glaze, fondant) are necessarily used in the manufacture of beads.

On the upper part they make various kinds of inscriptions on religious themes, but most often they “write” the letters ХВ, meaning the most important call of the Easter service “Christ is Risen!”

Raisins, nuts, poppy seeds, and colored sprinkles made from dyed millet traditionally decorate Easter baked goods.

Here are the main ingredients that are used:

• flour;
• eggs;
• butter or margarine;
• milk;
• granulated sugar;
• yeast;
• vanilla sugar.

Festive table Can't do without fish dishes. You can traditionally fry it in portions in a frying pan, but it’s better to do it, because they will turn out much healthier.

Here's another recipe delicious cutlets, but from minced turkey: . By the way, turkey meat also has many beneficial substances.

Before preparing various dishes, we often think about how healthy they will be for us. For example, if you have problems with blood pressure, then you need to know that there are certain products that lower it. Full list located

Additional products that can be used when baking and decorating Easter cakes:

• raisin;
• dried apricots;
• candied fruit;
• nuts;
• sweet fudge;
• colored sprinkles.

Recipe and steps for preparing a delicious Easter cake

Cooking recipes holiday baking great variety: Easter, almond, with chocolate cream, with pistachios and green glaze.

Decide for yourself which one you like.

Use the recipe for cooking very delicious Easter cake, close to classical.

After all, these are traditions that our grandparents keep.

Following old recipe with a photo, you can cook several at once delicious treats(the number of Easter cakes will depend on the molds you use).

To prepare the glaze for the Easter cake according to the recipe, we will need the whites of two eggs and 100 g of sugar.

You can use a bread maker instead of the oven for the cake, it won’t spoil the recipe.

Let's tune in, think about something kind and good, and start creating the main Easter treat.

1. Pour the milk into a suitable container and place on the fire. Warm slightly. Place all the yeast in warm milk and stir well.
2. Add a small portion of flour, mix everything thoroughly.
3. Cover the container with the dough clean towel and put it in a warm place. You can put it near the radiator and in a basin with warm water.
4. After half an hour, check the dough. If the volume of the mixture has approximately doubled, then continue the process of preparing the dough. If the dough has not risen, wait a little longer.
5. Now start separating the whites from the yolks. You can do this using special device, which can be purchased at a hardware store. Experienced housewives You can easily cope with this task with a knife and a glass.
6. Grind the yolks with granulated sugar, and beat the whites into a strong foam, adding a pinch of salt during the whipping process. You can get protein foam by working manually with a whisk or beater, or you can turn to home helpers - a mixer or blender.
7. Place the yolks, beaten with sugar, into the dough. Add slightly melted butter, carefully removed from the refrigerator in advance. Now place the whipped whites in the container with the dough. Mix everything well.
8. Add the remaining flour. Determine how much flour to use yourself when kneading. The finished dough according to the recipe for the future Easter cake should not be too dense and stick to your hands.
9. Leave it alone for about 1 hour.
10. At this time, rinse the raisins under running water and soak in warm water. After 10-15 minutes, drain the water and dry well using a sieve or paper towel.
11. Place the prepared raisins into the dough and mix well again. Leave it to stand a little longer.
12. Wait for it to rise high again.
13. Place the mixture into a greased form. You can use oiled paper or parchment. Do not place the dough all the way to the edge of the pan. Fill only half or a third of it.
14. Cover cling film or a towel and wait until it rises in shape.
15. Now is the time to place the pan with the dough in the oven, preheated to 100 degrees. Bake for 10 minutes and add heat - 180° and bake until done.
16. Check the quality of the baked goods using a long barbecue stick. If there are no traces of dough left on it, the cake is ready!

Now make the “decorating elements”.

Top with frosting as usual.

Take the whites beaten with a pinch of salt, add sugar and beat well again.

Grease the finished hot cake with glaze and decorate as you wish.

I suggest you not just watch the next video, but immediately follow the instructions to prepare the cake.

Let your baked goods be airy, aromatic, festive and very successful.

• yeast should only be taken fresh, not expired (otherwise the dough may simply not rise);
• Only add yeast to heated milk;
• Before placing the raisins in the dough, dry them well or roll them in flour (then they will not accumulate in one place, but will be evenly distributed in the finished pastry);
• When baking paska, try not to make any sudden movements near the oven, don’t talk loudly and certainly don’t swear;
• icing on ready product Apply before it cools.

Try baking Easter eggs yourself.

Please yourself and your loved ones!

And for dessert, I offer another video in which they don’t just prepare Easter cakes, but show a detailed master class.

Very useful story!

Good day everyone! In my previous notes, we even made and created souvenirs. Wouldn't you like to do something else? Holidays spring days have already passed and we have all rested.

It's time to think about the fact that soon there will be the next unforgettable event, which is celebrated differently every year, this year the date falls in April. I hope you have already guessed what I mean. Well, of course we are talking about Easter.

And what could be better than your favorite delicacy - Easter cake, which is traditionally put on the table on Easter Sunday, as well as painted ones, you can’t do without an appetizing one, we make it truly from cottage cheese.

Well, let's start cooking already! Go!

Easter cake for the whole family - the most delicious recipe

To be honest, I wholeheartedly advocate that you take exactly this option, and I described the entire process in great detail. I like the dough there, there are no problems with it, you don’t have to wait for hours and beat the dough, you have your own chips, remember how we cooked there?

If you still want and don’t want to try that recipe, then I offer you another Easter cooking option. Make a whole mountain of sweet and fragrant Easter cakes, let your whole cheerful family be with you. It's so great when everyone is nearby!

And so that everything works out for you, I will try to demonstrate and teach you all the subtleties and tricks. The dough will taste great and be very soft and light, like fluff.

We will need:

For a couple:

• milk - 120 g
• fresh compressed yeast - 15 g or dry yeast - 5 g
• granulated sugar - 1 tbsp
• flour - 1 tbsp

For the test:

• butter or margarine - 100 g
• chicken egg - 2 pcs.
• yolks - 2 pcs.
• granulated sugar - 85 g
• vanilla sugar - sachet
• salt - 0.5 tsp
• flour - 450 g
• raisins – 65 g
• candied fruits – 65 g

Cooking method:

1. It’s no secret to anyone that for any baking to be successful, the housewife must make the dough correctly. Therefore, start the cooking process with milk, make it warm, for this you can put a glass in hot water or heat it a little on the stove so that the temperature becomes 40-45 degrees.

And only after that, add the yeast, which you can knead in your hands or if you are using the dry version, then pour out the bag.

Interesting! Of course, with live yeast, the kind that we are used to seeing in stores in pressed form, any sweet baked goods turn out much tastier and more perfect.

2. In order for the dough to start playing, you need to add flour and sugar; without these ingredients it will not start to work. Stir and place in a sunny window to form a fluffy cap.

Remember! Be sure to cover the container with a lid, or you can use a towel and cling film.

3. While our dough is resting, do something else, namely, take butter (margarine), chop it into cubes with a kitchen knife and mix it with granulated sugar. You need to take softened butter, if you only have it from the refrigerator, then please place it in the microwave and turn it for 30 seconds, depending on the power of your assistant.

Also pour vanilla sugar into this transparent bowl, you can even take and add a couple of drops of barberry, this is at your discretion. After salt and mix everything thoroughly and proceed to the next step.

4. As you may have guessed, the turn has come chicken eggs and yolks, add them to the soft fat mixture. Take a whisk and start whisking. The mass will become yellow and stretchy.

5. In the meantime, the dough will most likely be suitable, you will see this if you open the lid slightly and be surprised, the entire surface will become bubbly and the mixture will increase several times. Only after this you have to mix the dough with the egg mass.

You see, it looks like foam, so you need to wait for just such a state. The warmer the apartment, the faster the result will be.

6. And the most important thing is adding flour. Sift it through a sieve several times.

Important! This must be done, and sift the flour 2-3 times if you want the baked goods to be airy and light, and most importantly, fluffy.

You need to add flour in parts, and stir each time so that lumps and clots do not appear. It is very important here to take your time and do everything with love and inspiration. The dough loves to be played with.

7. After all the flour has been used up and you are pleased with the result, the mixture has become homogeneous and has a pleasant color, cover with film (towel) and leave to rest for a couple of hours, where it is warm. Do not place it where drafts are possible, this will only cause harm and the dough may rise and immediately settle.

8. We will still need molds for work; they can be purchased at the supermarket, or you can use your own metal or silicone ones.

But, there is one thing if you have your own baking molds! It may turn out that your Easter cake will run away from you, ha ha))). To prevent this from happening, you need to make one chip.

Take parchment paper, foil is also suitable and use it to make rectangular sides and a circle-bottom of your shape.

9. Then place the blanks in the desired place and grease the molds with oil. In principle, you can do without this, but it will be more reliable, decide for yourself.

10. After the dough has risen once, you can observe this in 1.5 -2 hours, beat it and the next step is to add well-washed raisins and candied fruits.

You can take anything, other berries, and even dried fruits and dried apricots. The main thing is to wash all the ingredients well and steam in boiling water, and then dry on a paper towel.

Interesting! To obtain original taste Add grated lemon or orange zest to this delicacy. And for gourmets I recommend adding grated on a fine grater walnuts or almonds.

Many people add a spoonful of flour to the berries before kneading to make kneading easier. What are you used to doing?

Tear off a lump from the total mass and form a small ball out of it, place it on the bottom of the mold and lightly compact it so that all excess air comes out.

12. Next, cover with cling film or better with gauze so that the dough can breathe and leave to rise for another 1 hour. It is important not to forget that only 1/3, or maximum half, of the dough is placed in the mold, otherwise it will definitely run away from you).

13. Meanwhile, when you notice that growth has begun and the Easter cakes began to stretch out quickly like grass in a meadow, then turn on the oven to heat. The temperature should be 180 degrees, and then as soon as it warms up well, place the workpieces. Bake for about 1 hour, it all depends on your oven and the size of the pans. For little handsome guys, 30-40 minutes will be enough, for larger ones, 50-60 minutes.

Here, watch, and if the top has become golden, and the beans have not yet baked as they should, then you can cover with foil to avoid burning.

14. Check the readiness with any wooden toothpick, a stick will do, the main thing is that it is dry.

Secret! To prevent the finished cakes from settling, after you put them on the table, place them hot in a horizontal position, and then cool and return them to their original vertical form.

We noticed how cool and fluffy our Easter dessert turned out, you can see it even in this photo. Well, simply excellent! I hope you have the same result.

15. Now all that remains is to grease it on top with fondant, which is best made from gelatin. This is the kind that doesn’t crumble or crumble. Take 1 tsp of gelatin and mix it with two tablespoons of water, set aside and let stand to swell.

Meanwhile, add 4 tablespoons of water to sugar (100 g) and bring this mixture to a boil so that the sugar is completely dissolved. Pour this sweet mass into the swollen gelatin and start beating with a blender or mixer until it becomes creamy. The result will be a sugar glaze, it will slightly resemble a matte color.

Apply it on top of the cakes and sprinkle with any decorations, usually powder or even chocolate chips.

16. When you cut the finished delicacy into pieces, you will immediately notice the difference, because with protein glaze everything immediately crumbles off.

Another tip: decorate with something special, because after all, such a holiday only happens once a year. Bon appetit! Invite everyone to the table for tea!

Wow, these turned out delicious!

An easy and simple recipe for making Easter cake with raisins

Well, in the previous version we added raisins and candied fruits, but in this one I suggest sticking with the classic version.

One important detail, I completely forgot to write about it at the very beginning of the article, for everything to succeed, you need to be in good mood, and you can even say a prayer.

To prevent your baked goods from going stale for a long time, you can use margarine instead of butter. But, see for yourself, it still turns out very, very tasty in oil, and I don’t think that your baked goods will sit for a very long time after cooking.

We will need:

• Baked milk - 250 g.
• Butter - 125 g
• Eggs - 5 pcs.
• Sugar - 250 g
• Fresh yeast - 50 g
• Salt - 1 tsp
• Vanillin – 1 sachet
• Cognac - 2 tbsp
• Flour - 800 g
• Raisins – 200 g
• Confectionery powder

Cooking method:

1. Let's start work in order. As always, you have to bring the milk to a warm state. Therefore, first always touch it with your hand, if your hand tolerates it and it feels good, then everything is fine.

Remember! Heat will not allow the yeast to work actively, it will destroy them.

Afterwards, knead the fresh yeast with a fork or your hands; be sure to check the production date before baking so that it is fresh and not expired. Plus add granulated sugar here, it is yeast and sugar that get along very well with each other.

2. Next, proceed to the next step. You need to add chicken eggs and, of course, softened butter. You can melt it in a water bath or microwave. Or you can wait and take it out on the table in advance so that it becomes soft.

Interesting! If you use margarine instead of butter, the baked goods will last much longer and will not spoil. Although with us it never lasts until this moment))).

Thus, the dough is almost ready, but there is one more thing to do. Namely, put this mixture in a warm place overnight. Let it stand and seethe, the whole point is in such an interesting approach. And you will agree that it is very convenient, you don’t need to get up and beat the dough so that it doesn’t run away.

Important! It is necessary to cover the container in which you mixed the ingredients with a lid.

The time for such a procedure is usually about 8-13 hours, but I think that overnight will be enough.

Interesting! You can experiment and add nutmeg or cinnamon instead of vanilla.

I want to say right away that it is cognac, or perhaps you have Cahors, vodka that will make the baked goods lacy and airy, and most importantly, that it will bake very well, without unexpected surprises.

3. After all the steps, add flour to the dough. Mix thoroughly.

Important! Be sure to sift the flour through a sieve to saturate it with oxygen, this will give greater fluffiness to the finished dish.

Well, that's not all, if you wish, you can immediately add well-washed raisins. But, it is better to first soak it in boiling water and keep it in water for 15 minutes, and then dry it through a colander or a dry cloth. Roll in flour and mix into the dough, this is how it will be distributed everywhere and will not settle to the bottom.

Well, now we just have to wait a little, about 1.5-2 hours.

4. Afterwards, prepare the molds for work, you can take metal ones, and even many people take cups, using them for condensed milk. It’s funny how everyone managed to somehow adapt. I personally love store-bought paper forms, they are elegant and very convenient. So, grease with vegetable oil, you can sprinkle with a little more flour or semolina.

Tear off a lump of dough with your hands and make a ball out of it, then place it in the mold and press lightly so that all the air comes out. Cover with a towel and let stand again until the mixture rises towards the top.

Remember! You need to fill the cups 1/3, or at most half, otherwise the dough will inevitably run away, especially if you have high-quality yeast.

5. Now the most crucial moment awaits you - baking. Place the Easter cakes in a preheated oven at 180 degrees and bake for about one hour, look at the golden top. There are also situations when the top is baked but the bottom is not, in which case it may burn; use parchment paper or foil for this purpose. Then trouble will definitely pass you by.

Check readiness with a wooden stick.

While the eggs are baking, you can make the glaze, but do it just a couple of minutes before turning it off oven. Because it hardens and thickens quickly.

6. It is absolutely easy to saddle her. Take one chicken protein and 100 g of powdered sugar. Beat with a mixer until you obtain a fluffy mass, that is, a snow-white cream. Or use

Grease the surface and sprinkle with decorations in the form of Easter powder, you can also sprinkle with nuts. Bon appetit and Christ is Risen!

We bake dessert according to a proven recipe using raw yeast

Now I challenge you to make something amazing with almonds and lemon. This sweet Easter cake will simply disappear from your table in a couple of minutes, you’ll see. Moreover, the recipe has long been proven and has been tried by thousands of subscribers and bloggers. If you don’t believe me, then see for yourself and decide.

Very juicy and rich Easter cake 2019 made from cottage cheese

When you read the title, you probably immediately thought, how is this even possible? And like this! Not only do you have to cook such a delight only once a year Holy holiday, but you also need to try to make the taste amazing, and appearance was undoubtedly beautiful and attractive.

To achieve this, you definitely need to know and fulfill all the conditions and requirements from kneading to baking. Here are instructions for you, we can tell you from A to Z, and may everything work out for you!

This recipe is pretty quick and easy, and you know why I love it? So this is because you don’t need to wait time, because the whole mass will fit just once and right in your branded molds. Cool, right? If you are intrigued, then read on.

Cottage cheese cake has a lot of advantages over the classic one, because it is made from cottage cheese, and this is also, first of all, healthy.

I am writing the ingredients for only two servings, if you want you can take much more, the main thing is to follow all the proportions.

We will need:

Cooking method:

1. Take a deep bowl and start adding flour, warm milk heated to 40 degrees and yeast. Stir and add sugar; without it, the yeast will not begin to act actively.

Leave it to rest in a warm place for 25 minutes, you will be surprised, but after this time bubbles will appear and the mass will increase 2-3 times, which means everything will be ready for further action.

2. Grind the cottage cheese with a fork or, best of all, through a sieve so that it becomes loose and if there is moisture, then drain it mercilessly. Then add melted butter, salt and any flavorings such as vanilla. Plus, be sure to add lemon zest, and turmeric for a yellow color.

3. Prepare chicken eggs and yolk, break them into a bowl and beat them well with a whisk into a fluffy mass along with sugar. It’s best to do this with a mixer, it’s faster. Beat for about 5 minutes.

After egg mixture mix with cottage cheese.

4. So, look, the dough has become in the hole and has increased several times, which means we move on. Combine with the resulting yellow curd mass.

5. Sprinkle berries and candied fruits with flour and stir.

Important! Pre-soak the raisins in hot water and then dry.

6. Take a hand sieve and add flour in small portions directly over the bowl, stirring with a spoon each time so that the mass is homogeneous. The dough will be a little sticky, but will be thick.

8. Grease the molds with butter or vegetable oil and place lumps of dough in each. Remember to fill out the form only halfway. Wait for the dough to rise and double in size. Cover the molds with gauze to prevent the adze from drying out.

9. Bake in the oven at 180 degrees until done, about 40 minutes.

10. The top can be covered with foil to prevent it from burning, but do this not immediately, but 20 minutes after they are in the oven.

11. Decorate the top with icing or special fondant, write the traditional inscription ХВ and tie a bow, it will turn out tender and cute. Have a nice and delicious day!

12. In cross-section, the curd miracle also looks very healthy and cool! Am-am, try it!

Classic Easter cake recipe

I can assume that you bake according to the same description from year to year, and then you decided to try to bake something new, something new for this year, so to speak. This baking option is slightly modified, but is in no way inferior to other recipes, all because it slightly uses French technology.

This dough can also be used to make sweet buns and cheesecakes. You can find this on the Internet interesting name Brioche, that's what it is.

We will need:

• butter - 180 g
• flour - 380 g
• milk - 25 ml
• sugar - 150 g
• egg - 4 pcs.
• instant yeast - 6 g
• dried fruits

for glaze:

• protein - 1 pc.
• powdered sugar - 100 g

Cooking method:

1. Sift flour onto a plate and add dry yeast, plus another pinch of salt. Mix the dry mixture well with a spatula.

2. In another container, mix chicken eggs, granulated sugar, and milk. You need to do this operation with the whisk of a mixer or blender.

4. Then add softened butter in separate portions and chop it into cubes. Mix the mixture thoroughly with your hands, but it is sticky, you will have to tinker a little.

5. Thus, the dough should become elastic and shiny; this will take you 15 minutes.

6. And now, as usual, leave in a warm place, covering with a napkin or film for 1.5-2 hours until rising. Next, settle and wrap again, put in the refrigerator for at least 4-5 hours.

Important! This dough can be stored in the refrigerator for up to 5 days, so the holiday can continue.

7. It’s best if you have time, let the dough stand in the refrigerator for about one day, and then take it out and beat it with your hands. You see how great it came out, now do the following, add nuts and any washed fruits, and don’t forget to dry them on a paper towel.

8. Immediately fill the molds 1/3 full with dough. Take paper ones for this purpose; they don’t even need to be oiled, and the decor will only bring joy and beauty to your home.

9. Cover the baking pans with a napkin and let the dough rise again. Brush the top with yolk, you can dilute it a little with water. Preheat the oven to 170 degrees and bake small cakes for 20 minutes, and large ones for 40 minutes. You can check readiness, as always, with a regular stick; it should be dry.

10. Now make the fudge, beat the egg whites with powdered sugar and do this over a water bath, but do not allow the glaze to be hot, otherwise the whites will curdle. In a water bath, beat with a regular whisk for 5 minutes and another 5 minutes with a regular electric mixer.

11. This glaze, prepared in this way, does not crack or crumble. Decorate as you wish. Have a nice day!

Instant Easter cake recipe

This option is for the lazy, because it is yeast-free; you must admit, not everyone always has enough time, but you always want homemade and tasty morsels, and not what they sell in the store.

Of course there are quite different recipes and everyone is good in their own way, I offer you this interesting and new recipe that will help you do this sweet dish even more beautiful and fragrant, look and see for yourself. The owner of this video does not add soda, as is usually done, but something else.

The most delicious recipe for ancient Easter cake

Typically, such recipes are passed down from generation to generation. Do you have one like this? Surely yes, and it’s very cool! After all, it’s always a joy to cook using a proven version.

Moreover, if your grandmothers or great-grandmothers did this, each housewife has her own secret and her own trick, for example, I like to add vodka to baked goods, well, I have already written about this more than once, that you can take any alcohol and even Cahors is suitable.

We will need:

• milk - 300 ml
• sugar - 1.5 tbsp.
• live yeast - 50 g or dry yeast - 3 tsp
• flour - 800 g and about 250 g more on the table
• salt - a pinch
• raisins – 145 g
• dried cranberries or dried cherries— 90 g
• almond flakes – 95 g
• lemon zest
• egg - 5 pcs.
• vanilla sugar - 0.5 tsp
• butter - 310 g

Cooking method:

1. Take milk from the refrigerator, it’s okay if it’s a little sour, but suddenly the situation arises, you can also bake from this. So, heat it up or put it in a glass in hot water until it becomes warm.

Add sugar (1 tbsp) and yeast, stir. Best result It will happen if you ensure that there are no lumps of yeast left. Therefore, mix the entire milk mixture thoroughly with a hand whisk.

2. Now a very important point - sifting the flour. Be sure to do this. The flour will be enriched with oxygen and you will see that the dough will begin to rise faster. Combine flour (300 g) with milk and leave in a warm place, where there are no drafts, and wait for about 1 hour.

3. Meanwhile, place raisins, cranberries or cherries in another container and pour boiling water over everything so that the fruits increase in size and steam. Then drain all the water and drain them in a colander.

4. After you need to break 5 chicken eggs and 1.5 cups of sugar and vanilla sugar into another container, beat with a mixer for 5 minutes, the mass will become light and fluffy.

After the required time, the dough will grow and there will be a lot of air in it, bubbles will appear, at this moment send it to the beaten eggs.

5. Add softened butter, and in another bowl, sift 500 g of flour again and start adding to the egg mixture. Do this gradually in parts, and most importantly, knead using a special mixer attachment; if you don’t have one, use a regular one. Yes, I completely forgot about salt, add it here.

As the dough becomes more dense, start kneading with your hands. It will be sticky and viscous, but there is no need to add additional flour.

After that, take a deep container and grease it completely with vegetable oil, cover with cling film, leave in a warm place for 1 hour. You can even put it in the oven, turn it on at 180 degrees for 3 minutes, and then immediately turn it off, it will become just warm there, the dough will like it.

6. Don’t forget to mix the dried fruits with one spoon of flour and mix. Also add almonds and the zest of one lemon for flavor.

7. After an hour, beat the dough with your hands so that it does not stick to your hands, moisten your hands with vegetable oil. Add fruit and almond slices into the dough and stir to ensure evenness. Cover with a towel and leave to cool for 1 hour.

8. Meanwhile, take care of the molds, grease them with butter and sprinkle with flour, and you can even put a circle of parchment paper on the bottom.

9. Lightly sprinkle the table with flour and begin kneading thoroughly with your hands. This is a fascinating process, and most importantly interesting. Divide the dough into equal pieces, crumple them into balls, and if there are raisins on the top side, remove them or hide them inside the dough, otherwise they may burn.

10. You see how many raisins are peeking out, you need the top to be even and smooth.

11. Place the lumps in the molds 1/3 full and let stand for another 40 minutes. Then place on a baking sheet and bake in a preheated oven at 180 degrees.

12. Baking time will depend on the size of the mold, approximately 40-50 minutes. Check with a toothpick for doneness. Place them on their sides and roll them every 10 minutes, as they are still hot and can still rest on their sides.

After 1 hour, raise them to a vertical position and cover with cling film until the next day.

13. Decorate with icing sugar prepared according to any recipe you like from this article or here

Cooking Easter from cottage cheese without baking at home

Now let's make another masterpiece, because no one celebrates this Christian day without real Easter, according to all traditions and customs. This can be especially seen in families where everyone is a believer; cottage cheese should be an obligatory component on the table. Moreover, it is truly prepared from natural cottage cheese, and not from curd mass, for tender and juicy taste Use sour cream, and a lot of yolks for color.

The recipe is simple and not complicated, everyone will like it without exception, especially young housewives and beginners in the field of cooking. After all, it is also custard, and as you know, everything custard is incredibly tasty.

We will need:

Cooking method:

1. To make the cottage cheese soft and tender, rub it through a sieve, you can pass it through a meat grinder or twist it in a special blender bowl.

2. Add whole yolks and of course sour cream for softness. After sugar and spoon vanilla sugar, mix with a spoon.

3. After bringing the butter to room temperature, beat it with a mixer to make the mass airy and fluffy.

4. Now the entire curd mass will need to be boiled over fire. Be sure to stand near it and stir continuously.

Important! Cook over low heat until it boils; when you see the first bubbles, turn it off immediately.

6. Rinse the raisins and dry them on a paper towel.

7. Add Walnut, raisins and almonds, mix and place in a bean bag, which must first be rolled with damp gauze.

8. Roll up the ends of the gauze and press down with pressure, put in the refrigerator for one day.

9. You can also tie it with string so that the shape does not get lost. Place the bowl down to drain off any excess whey. Easter will be well compressed during this time.

That's all, I hope you today's recipes liked it and you chose the simplest and best recipe for yourself, and most importantly, take into account all the tips and recommendations. And you will definitely succeed, namely, you will bake the most delicious Easter cake and Easter cake this year. It simply cannot be otherwise. That's all for me. See you all soon, I was glad to see you all. Bye!