Recipes for Easter cakes with candied fruits: raisins, nuts and other delicacies. Candied fruits: interesting facts, tips and recipe

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, 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 to 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 a 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 a small piece of baked goods 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. Is it possible 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 if the cake burns a little on the bottom, you can remove the paper and slightly scrape the burnt crusts. The glaze is whipped from one egg white, 50 g of powdered sugar and a teaspoon of lemon juice.

The most popular dish on Easter, of course, Easter cake. Previously, it was a delicacy in itself, but today you won’t surprise anyone with an ordinary Easter cake; you want something more original. Housewives try to prepare such pastries from different types dough or dilute it with dried fruits and sweets. I also experimented a little, and the result was a wonderful Easter cake with candied fruits, the recipe of which I decided to share with you. It turns out moderately sweet, tasty, and most importantly – bright due to multi-colored candied fruits, so children really like it.

Ingredients

Easter cake

• Wheat flour - 600-700 g.
• Milk - 200 ml.
• Live yeast - 35 g.
• Large eggs - 3 pcs.
• Butter- 100 g.
• Sugar - 1-1.5 tbsp. Sahara
• Vanillin (vanilla essence)
• Candied fruits - 150-200 g.
• Orange zest - optional

Icing for Easter cakes

• Protein chicken egg- 1 pc.
• Sugar - 100 g.

How to cook

Let's prepare the dough for yeast dough. Break the yeast (35 g) in a bowl, pour in warm milk room temperature (1 tbsp.)

The temperature of the milk should not exceed 40 C, otherwise the yeast will die. You can dip your finger into a glass of milk to check the temperature - it should be pleasantly warm.

Add a couple of tablespoons of sugar and two glasses of sifted flour. Stir until smooth.

Cover the dough cling film or a plastic bag, place it in a place without drafts so that the dough “rises.”

Separate egg whites from the yolks (use 3 eggs).

Mix the remaining sugar with the yolks. Stir.

Mix eggs with sugar until white. The mass will increase slightly in volume and become lighter in color. Add butter, which is softened but not melted.

In order for the butter to reach the consistency we need, it should be left at room temperature for 20 minutes.

It's time to soak the candied fruits. Rinse them, then soak them in water at room temperature for 20-30 minutes.

Meanwhile, the dough has already risen well, increased in volume several times, and even began to sag in the center - this indicates that the dough has matured and can be used to rise cake dough.

Pour the dough into a larger bowl, this will make it easier to knead the dough.

Add the egg-butter mixture to the dough.

Stir the resulting mixture until smooth.

Add salt.

Whipped whites are also used in Easter cake dough.

Stir the mixture and pour in 1 teaspoon vanilla essence(can be replaced artificial vanillin from the bag).

Mix the remaining flour into the dough in parts. At first you can do this with a spatula, then the dough will become thicker and thicker, you will need to switch to kneading with your hands. Try to achieve the consistency of the dough so that it does not turn out too thick, clogged with flour (in this case, the cakes with candied fruits will be too dense, but we need airy ones). Therefore, when kneading, it is better to use vegetable oil (lubricate your hands with a small amount so that the dough does not stick to your hands unnecessarily) than flour.

Attention! New recipes for Easter cakes have appeared on the site: (you need to follow the links to read the recipes).

Add the candied fruits, steamed and dried on a paper towel, to the kneaded dough and mix again. We ensure that all the candied fruits are evenly mixed into the dough.

Cover the Easter cake dough with a clean linen towel (or cling film) and leave for 1-2 hours in a warm place to rise. In the meantime, prepare the cake pans. You can use homemade, store-bought molds, corn or pineapple tins, paper molds, or molds inherited from your grandmother. I have just the last ones) I grease each mold with a culinary brush vegetable oil, then sprinkle with flour and place a circle of parchment on the bottom.

From the total mass of the risen dough, carefully separate small pieces, the size of 1/3 of the mold.

So, the forms are 1/3 filled out. Cover them with a towel and leave for another 30-40 minutes for the dough to rise.

Meanwhile, separate the two egg whites from the yolks.

Beat the whites until foamy, then gradually add sugar and continue beating until protein mass It will not become thick or sticky.

Add sugar in small portions, continuing to beat at high speed.

Baking Easter cakes with candied fruits

Place the well-suited Easter cakes in the oven, preheated to 180 C. Baking the Easter cakes will take from 40 minutes to 1 hour (small Easter cakes bake faster). The oven should not be opened for the first 20 minutes of baking, as the yeast dough may settle due to a sudden change in temperature.

We check the readiness of the Easter cakes using a long wooden skewer or toothpick. It should come out dry from the highest part of the cake. These cakes are ready and can be taken out.

Do not rush to immediately remove the cakes from the molds: give them 10 minutes and they will “move away” from the surface of the molds; you just need to turn the mold over for them to pop out. It is important to cool the cakes properly. This should be done not in a straight standing position, but “lying on your side.” Cover the candied cakes with a towel completely, including the head. Let them cool until warm.

Spread the cooled cakes snow-white glaze(it’s convenient to use a pastry spatula for this).

Our Easter baking ready. All that remains is to decorate the hats the way you like: it can be colored sprinkles, finely chopped candied fruits, mastic decorations, etc.

I had sunflower seeds in colored glaze on hand, which worked just fine.

Happy Easter! I will be glad to receive any feedback on the recipe, I look forward to questions and feedback. It would be very interesting to see what kind of cakes you made using this recipe.

Bon appetit!

Does your Easter cake turn out unbaked, as if rubbery, flat, burnt? And after unsuccessful attempts, you promised yourself not to even try in the future? We hasten to please you. From now on, your holiday will never be spoiled. Now on your table there will be only airy, fluffy baked goods with a white protein coating. We offer you a wonderful gift: a photo recipe with many culinary secrets. Having it in your arsenal, you will bake an incomparable Easter cake with candied fruits and raisins, even if you have never stood at the stove yet. Many housewives, especially young ones, after failures in baking, decide not to complicate their lives and simply buy Easter cakes for Easter. But you need to remember that it has almost magical meaning and is capable of bringing wealth and prosperity to the house. There are many baking recipes on our website, but this particular one has been tested for a long time, as it has been passed down from generation to generation for about 100 years.
You will need:
For the test:

• Milk (3.2%) – 250 ml;
• Sugar – sand – 1 glass;
• Yeast (live) – 35 g;
• Flour – 400 – 600 g
• Yolk – 4 pcs.;
• Vanilla sugar – 2 teaspoons;
• Butter 72% fat - 125 g;
• Salt - a pinch;
• Cognac – 1 teaspoon;
• Candied fruits – 30 g;
• Raisins – 30 g;
• Vegetable oil – 3 tbsp. lie

For the glaze:

• Lemon juice – 1 tbsp. false;
• Chicken egg white – 2 pcs.;
• Powdered sugar – 1 tbsp.

Easter cake with candied fruits and raisins (photo recipe)

1. We start baking by preparing the dough. As for anyone classic Easter cake with candied fruits and raisins, which are baked for Easter, we use yeast dough. Every housewife knows how capricious it is. To avoid unpleasant surprises, you need to follow simple rules. The air temperature in the room where the baked goods are prepared should not be lower than 25 degrees. Drafts must not be allowed. The richness of yeast products depends on the quality of the products, so give preference to homemade ingredients. First remove all the specified recipe ingredients from the refrigerator, because they should be at room temperature. After reading the list of ingredients, many housewives will have a question: is it possible to replace pressed yeast with active yeast? To prepare Easter cake, it is important to let the dough rise 2-3 times, so we do not recommend using dry yeast, since it is less active. In addition, if you do not have enough skills to work with this type of dough, use exclusively live yeast and rest assured about the result. Be sure to check the expiration date of this product.

In a small saucepan, heat the milk to 36.6 degrees. It is better to use milk with a fat content of 3.2%. If the degrees exceed this level, the yeast will die, but if it is lower, they will not be able to activate.
Let's prepare the dough. Pour the milk into the bowl in which you plan to knead the dough. An enamel bowl is best; it retains heat for a long time. Carefully crumble the pressed yeast into the milk with your hands, add half a glass of sugar. Measure out 2 cups of flour. First, in small portions, stirring, pour 1 glass into the dough. Then, gradually adding the rest of the flour, bring the dough to the consistency of 15% sour cream. A silicone spatula will help get rid of lumps. Cover the dishes with a towel and leave in a warm place for fermentation. You should not use cooking film; a linen towel is ideal; it allows air to pass through well and the dough will be saturated with oxygen.
Advice: Do not add salt at this stage as this product will slow down the activation of the yeast.

2. The dough should grow twice as big; half an hour will be enough for this.

3. For our Easter cakes with candied fruits and raisins we will use yolks, they will give the dough a fluffy and beautiful yellow. Carefully separate the yolks. Beat them with a mixer with half a glass of sugar. The mass should turn white, increase in volume, and the sugar should melt.

4. Carefully fold the whipped yolks into the dough. Add vanilla sugar or vanillin, salt. If desired, you can add cognac or any other alcohol. During baking, the alcohol will evaporate, this will give the baked goods additional fluffiness. Stir.

5. Add flour to the dough little by little, stirring so that no lumps form. Now add the butter, softened in advance. This should be done almost at the end of kneading the dough, so that the fatty medium does not envelop the yeast, preventing its growth. Add flour again, first knead the dough in a bowl, when it stops sticking to your hands, proceed to kneading on a cutting board. The mass should be elastic and soft. To determine if the dough is ready, use a sharp knife to cut off its edge. The dough should not stretch behind the knife, but should look homogeneous when cut. Pour a little flour into the bottom of the bowl, add the dough and cover again with a towel. In this position, you need to let it stand for another hour in a warm place.
Advice: Do not add hot ingredients, the dough will turn out lumpy, and high temperatures Some yeast microorganisms may die, making the dough unsuitable.

6. Raisins need to be steamed. Fill it up warm water for a quarter of an hour. Then drain and dry using a paper towel, or roll in flour to remove excess moisture.
Advice: Should not exceed specified quantity these sweets. Excess raisins will make the dough heavy and the cake will not rise. For Easter cakes with candied fruits, choose light golden-colored, seedless raisins.

7. As soon as the dough doubles in volume, you need to knead it. For this purpose, moisten the surface of the table and hands with vegetable oil and knead the mass. Thus, carbon dioxide leaves the dough, it will not fall during baking and the cake will come out more airy.

8. Only now it’s better to add softened raisins and candied fruits to the Easter cake. Make a small hole in the yeast mixture and pour the prepared sweets into it. Then knead until they spread evenly throughout the dough.

Advice: also suitable for Easter cakes with raisins and candied fruits walnuts, almonds, dates, dried apricots.
And it’s best to let the dough rise again.


9. Lubricate the inside of the molds purchased in advance with vegetable oil, preferably refined. We form ball-shaped pieces from the dough, placing all the irregularities under the bottom, so that the top of the cake is smooth and even. The dough should occupy a third of the mold. Set the filled forms aside for 30 minutes. The mass should increase.
Advice: To prevent the dough from drying out, place a glass of water next to the dough and cover with a towel; this will increase the air humidity and the baking will be soft.

10. Meanwhile, turn on the oven, it must be heated to 170 degrees, because in a cold oven the cake will not steam, it will turn out dry. To prevent the bottom of the baked goods from burning, place a metal sheet with water at the very bottom of the oven (2 fingers level). The water vapor will help your items rise as they bake. Check the prepared molds; when the dough has filled almost the entire volume, you can start baking.

11. Try not to slam the oven door; bake the cakes at a stable temperature for about 40 minutes. The finished baked goods should have a pleasant golden brown appearance.

12. Meanwhile, prepare the glaze. To do this, take the chilled whites and beat until foam appears with a mixer, then add powdered sugar in small portions and continue beating. Add lemon juice. Thanks to it, the glaze will harden faster and acquire a light aroma. Beat the whites into a thick foam.

13. After forty minutes, check the baking for doneness with a wooden kebab stick. If you don’t find any remaining dough on the skewer, the Easter cake with candied fruits and raisins is cooked.
When the baked goods are ready, remove them from the oven immediately. To prevent the dough from falling, place the cakes on their side and leave to cool slightly.

14. You need to apply the glaze while the cake is still warm, in this case it will not crack when cutting. The easiest way is to dip the top of the cake into the glaze so that its layer is 2-3 mm. Apply special powder on top. You can also decorate the cake with grated chocolate, colored marmalade, dried fruits, and nuts.

Since Easter cakes are baked in advance on Maundy Thursday, you need to worry about their safety. All Easter baked goods must be placed in cool place without air access, for example, in a large saucepan. Thanks to such measures, your yeast products both for the holiday and after it they will be fresh and soft.

The baking process is quite labor-intensive. But all your efforts will be rewarded. Using this method, Easter cake with candied fruits and raisins will undoubtedly turn out delicious and appetizing. From dough prepared according to this recipe, you can also prepare yeast poppy seed rolls with nuts, pies with apples and other baked goods. If you also use our tips for painting eggs, Easter will certainly be truly festive.

1. Combine the eggs with sugar and start beating with a mixer.

2. The egg-sugar mixture should acquire a whitish tint.


3. Lots of bubbles should appear on the surface. Beat for 10 minutes so that later the cakes are fluffy and do not settle. Melt the butter in the microwave or wait until it melts at room temperature. Add it to the dough.


4. Baking soda must be extinguished with vinegar. Once you have done this, add it to the dough base.


5. Stir everything well. Add the flour, but not all at once, but in parts, while gently kneading the dough. It should have the consistency of thick sour cream. But this does not mean that Easter cakes will be hard. Thanks to beaten eggs and soda holiday baking It will turn out fluffy and soft.


6. Grind candied fruits and add to the dough. Don't forget to add cinnamon. The spice will make the dough a pleasant golden color and give it a unique aroma.


7. Place non-stick paper in the cake pan. Fill the mold halfway with dough. Keep in mind that the dough will rise during baking and take up the entire volume.


8. Place raw cake V hot oven and bake for 25-30 minutes. I set the temperature to 180 degrees. This is the kind of “tanned” Easter cake I got.


9. Pour glaze over the finished Easter cake. To do this, stir powdered sugar with milk. Sprinkle the top of the cake with candied fruits and multi-colored glaze.


I wish everyone Bon appetit and happy holidays!

Natalya Isaenko was with you