Butter dough for Easter cake recipes. An old Easter cake recipe

The bright holiday of Sunday is traditionally loved and revered. A rich table and hospitable hosts are its indispensable attribute. However, inexperienced cooks do not dare to make their own Easter cake dough for Easter. His recipe seems too complicated, but it's worth a try.
In order for yeast dough to be called rich, it must be fatty, due to butter, margarine, eggs, and always sweet; for this, a lot of sugar, raisins, candied fruits, and honey are added. All products must be fresh, preferably farm or homemade. Carefully follow the proposed instructions step by step, and you will get a real rich Easter cake.

TIME: 4 hours

Easy

Servings: 4

Ingredients

• Whole cow's milk – 250 ml;
• Fresh pressed yeast – 25 g;
• Fresh chicken eggs – 5 pcs.;
• Fresh chicken eggs – 5 pcs.; White sugar – 150 g;
• Butter – 75 g;
• Cream margarine – 75 g;
• Premium wheat flour – 700–800 g;
• Vanilla sugar – 2 sachets;
• Unrefined sunflower oil – 1 tbsp. l.;
• Dark or brown raisins – 100 g.
• For fondant:
• White of one chicken egg;
• White granulated sugar or powdered sugar - 2/3 cup;
• Multi-colored powder - for decoration.

Products for Easter baking are always fresh and of high quality. It is better to take farm milk and eggs. The yeast must be pressed and always fresh.

Preparation

Heat the milk to +35 degrees, dissolve the pressed yeast in it. Mix thoroughly so that no lumps of yeast remain.


Take half a tablespoon of sugar and a little more than half a glass of wheat flour.


Sift the prepared flour through a sieve, add to the milk with yeast. Add sugar here too.


Next, everything should be thoroughly mixed, the bowl with the dough should be covered with a linen towel and placed in a warm place for at least an hour.


When the dough begins to bubble and then fall, it is ready.

Today, finding truly delicious Easter cakes in stores is not so easy. Most purchased options dry out quickly and do not provide a pleasant baking aroma. The best Easter cakes are made at home using proven recipes. Butter dough for Easter cakes is considered the most popular. The dessert prepared on its basis has a moist structure, excellent softness and a pleasant aroma.

In order for the result to meet expectations, it is necessary to maintain the ratio of components. It is strictly not recommended to replace ingredients at your own discretion. This may affect the quality of the pastry. It is often suggested to use confectionery sprinkles as a decoration for Easter Easter cakes. But you can add variety with nut crumbs or chocolate.

Comment! Instead of raisins, when making Easter cake for Easter, you can use multi-colored candied fruits.

This Easter recipe requires a minimum of ingredients. They can be found in every housewife's home. The Easter dessert will be sweet, airy and moderately high in calories. Those who have at least once prepared baking according to this recipe regularly return to it and recommend it to friends and acquaintances. It is important to pay special attention to the choice of yeast. They must be fresh by their expiration date.

Ingredients

Servings: – +

• chicken egg 2 pcs
• milk 140 ml
• butter 100 gr
• flour 360 gr
• granulated sugar 200 gr
• dry yeast 10 g
• vanilla sugar 10 g
• raisins to taste

Calories: 313 kcal

Proteins: 5.87 g

Fats: 18 g

Carbohydrates: 43.41 g

3 hours 30 min. Video recipe Print

Yeast, 1 tbsp. l. flour and 2 tbsp. l. sugar is poured into warm milk, after which everything is mixed with a whisk. This is necessary in order to activate the dry yeast. This will take about 20 minutes. Cover the container with a towel and set aside.

Combine the remaining sugar with the eggs and beat thoroughly with a mixer or whisk. You should end up with a slightly stretchy white mixture.

Eggs and sugar are added to the yeast, after which the resulting mixture is thoroughly mixed.

Vanillin, salt and melted butter are added to the butter dough.

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). We dilute yeast (20 g) 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, brush the tops with sweet water and place 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 for 3-6 hours in a warm place. 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 with 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 to 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: While preparing Easter dishes, you should not swear, quarrel or argue. All negative energy can be transferred to the 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 drain the hot water, pour cold water over the nuts 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 vanilla (1 teaspoon). Beat 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. You need to place the molds on a baking sheet and wait until the dough rises. 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 with 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 liquid dough should also 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 chopped 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 and orange zest to the finished dough. 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
• Chocolate cakes should be baked 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 add the yeast mixture and mix everything again until smooth.
• 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 ingredients that determine the taste of holiday baked goods 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 the 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. The finished dough is greased with oil, placed in a bowl and covered with a towel. The bowl should be placed in a warm place
• Preparing the “filler” for the custard cake. To do this, cut marshmallows (50 g) and marmalade (50 g) into small cubes. Wash dried apricots (100 g) and cut them into 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 a fluffy and airy cake from heavy butter dough.
• 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

A multicooker is an excellent kitchen appliance that will help you prepare not only various cereals and other dishes, but also baked goods. 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 aromatic bread yourself, then you cannot do without this device. You can also bake Easter cakes in a bread maker.

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 “butter bun” mode and bake the cake.

Pies for Easter

Baking for the Easter table is not limited to Easter cakes and cupcakes. 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 the curd mass into it, grease it with yolk and bake at a temperature of 180 degrees. After 15 minutes, make a cut around the perimeter of the pie. Before serving, the curd pie should be dusted with powder.

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 a hot oven for 35-40 minutes. Remove the hot cake from the pan and pour raspberry syrup (3/4 cup) over it. 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 the crumbs over the raspberry cake. Decorate it with berries

Easter cupcakes

You can diversify your Easter table with delicious cupcakes. Below are two recipes for this delicious confection. They can be baked in large muffin tins or 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 mixture and mix in 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, nutmeg, coriander and vanillin to the dough (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 cold water until a paste 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 products. 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 Russian Easter gingerbreads are prepared like this.

• The butter is melted (100 g) and honey (250 g) and sugar (250 g) are added. Constantly stirring the mixture 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 a traditional way to decorate Easter cakes. 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 a thick foam forms. 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 is 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.

Cottage cheese Easter

Cottage cheese Easter is prepared 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 rich yeast dough. Add ground nuts, coconut and other ingredients. Sometimes such baked goods are decorated with white icing. It imitates animal fur.

• To prepare such an edible table decoration, 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, marzipan hare figures are made to decorate the Easter table, and cookies and buns are baked 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 easiest way to make a chocolate bunny is to pour melted chocolate into a mold. When the chocolate has cooled, the figure will be ready. Today it is not difficult to buy a silicone mold of a hare or other animals.

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 remember to only fill the mold halfway with dough. If there is more dough in the molds, it will “escape” from them.

Xenia. 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

Before Easter, every housewife should be prepared and have one or more proven Easter cake recipes. It is advisable that all of them be pre-tested, this will protect you from failure on the eve of the holiday. And since everyone likes delicious baked goods, you can try the recipe for rich Easter cakes any day, just to please your family. Butter cake made with sour cream and milk has a delicate taste, moreover, it is stored for quite a long time and remains soft. From 1 kilogram of flour you get 4-5 medium-sized paskas, and if you divide the dough into portions of different sizes, you will get even more baked goods.

Butter cake with sour cream and milk

It is better to give preference to homemade or very fatty store-bought sour cream, and it is better to choose milk with high or medium fat content.

If you do not plan to fill the table with Easter cakes or are thinking of trying several recipes at a time, then it is better to take fewer ingredients from the food list.

These cakes are prepared using raw yeast using the sponge method, but if it is more convenient for you to work with dry yeast, then limit yourself to 11 grams for the specified amount of milk.

For Easter cake with sour cream you will need

Ingredients:

• 900 grams of flour;
• 250 ml sour cream at room temperature;
• a little more than a glass of milk (about 300 ml) heated to 35 degrees;
• 60 grams of raw yeast,
• 4 eggs and 1 extra white;
• 150 grams of soft butter (not melted);
• 200 grams of sugar;
• 250 grams of powdered sugar;
• 2 tablespoons lemon juice;
• multi-colored confectionery powder for decoration;
• 150 grams of light candied fruits or seedless raisins.

Cooking process:

First of all, the dough is prepared from milk, yeast and 1 teaspoon of sugar. The mixed ingredients are placed in a warm place for about 10 minutes, during which foam should appear on the milk.

Beat sugar with 3 eggs with a mixer to obtain an airy mass. It is added to the risen dough along with butter, sour cream and the remaining flour. The dough is kneaded with your hands, since the spoon or spatula gets too stuck.

The sticky dough kneaded in this way is transferred to a large container, previously greased with refined vegetable oil. The butter dough for Easter cakes is covered with a towel and sent to “grow” in a warm place for an hour.

After 60 minutes, you can add candied fruits or raisins. First roll the ingredients in a small amount of flour. Leave the raisin dough for another half hour.

The finished base is laid out in molds greased with oil or lined with oiled paper.

Fill the cake mold no more than 1/3 full and leave for a while so that the yeast dough rises a little. After about half an hour, beat the yolk of one egg with a small amount of water and coat the protruding part of the Easter cake with the mixture, then place it in the oven, preheated to 180 degrees.

The butter cakes will take about 40 minutes to cook in the oven. This cooking time is arbitrary; it will change shorter or longer depending on the size of the Easter cakes. Towards the end, start checking the readiness with a wooden toothpick, since small cakes will arrive earlier.

Cooled or hot baked goods must be decorated with icing. If you frost the cakes while they are still hot, the fudge will dry faster.

Protein glaze is prepared from 2 egg whites (preferably taken just from the refrigerator), lemon juice and powdered sugar, beaten until foamy. Everything is whipped until foamy. The tops of the Easter cakes are smeared with fondant and decorated with festive sprinkles.

Easter cakes were prepared by Svetlana Soroka.

Recipe No. 1 from Natalia

Every year our family starts eating Easter cakes 2-3 weeks before Easter. Although this is not entirely in the spirit of tradition, as soon as Easter souvenirs, Easter cake molds and colorful sprinkles appear in stores, an uncontrollable desire awakens in me to remember old dough recipes and try new ones. While baking Easter cakes on my own, I made several observations that will not be news to experienced housewives, but will be useful to those who first decided to bake Easter cakes at home.

So, about the secrets of successful Easter cake baking

The consistency of the dough for Easter bread can be different - from almost like thick pancakes to very dense. In the first case, the dough rises quickly, the cake turns out to be light and large-porous, but such dough is more difficult to work with and there is a high probability that it will fall in the oven and the cakes will turn out low, with the top concave inward.

Dense dough, which is kneaded until it does not stick to your hands, is very heavy and dense, takes a long time to rise, gives a finely porous dense crumb, but the Easter cakes from it turn out strong, beautiful, and some heaviness of the crumb only makes the bread festive, like a Christmas cake . I most often choose this version of the dough, although you can make an intermediate consistency.

As for the ingredients of the dough, eggs, milk and sugar make the bread rich, in fact, a sweet loaf, but only butter and, partly, full-fat sour cream give the crumb a special crumbly, dry appearance. By the way, sour cream also gives sourness - the characteristic taste of “grandmother’s” bread.

how to make rich Easter cake with butter

Ingredients:

• 170 ml milk
• 50 g butter
• 3 cups flour (750 milliliters)
• 2 eggs
• 4-6 tbsp. l. Sahara
• 0.5 tsp salt
• 1.5 tsp. dry yeast

Cooking step by step with photos

In a deep bowl or saucepan, combine milk, eggs, sugar and finely chopped (not melted) butter. If you plan to knead the dough for 3 or more Easter cakes at once, it is better to do this in several batches, because a large volume will be difficult to knead well.

Divide the flour into 2 parts, for example three quarters and one quarter. Add yeast to most of the flour and incorporate it into the dough. You should get a thick, slightly sticky mass.

Now add the remaining flour to the dough in small parts and knead it until it becomes smooth in appearance.

Leave the kneaded dough under a towel to proof. Here it is important not to rush and wait for a good rise, because the dough is very rich, and there is also a lot of flour in it, so it will take a long time to rise, but if the yeast is good, it will definitely rise 3-3.5 times. You can transfer the dough into molds when it has increased by 2.5 times, because there will be another proofing in the molds.

Transfer the dough to a floured board.

Based on the size of the molds, divide the piece of dough into parts so that each one takes up a little more than half of the mold. Form the dough into smooth-surfaced balls and place them in greased pans.

Wait until the dough in the molds rises almost to the edge and brush it with sweet water (dilute a tablespoon of sugar with two tablespoons of water). Make sure that water does not run off the surface between the dough and the pan, otherwise the sides of the cakes may stick to the walls.

Bake the cakes at 150 C for one hour. If the oven is on the top spiral, cover the surface with foil as soon as it begins to brown. It may take more or less time for baking - look at the color of the crust and the density of the cake: if it is ready, it practically does not bend when pressed.

Remove the finished cake from the molds and cool.

For icing sugar, mix 100 g of powdered sugar, 1 tbsp. l. sugar syrup (1:1 sugar and water) and 1 tbsp. l milk.

Adjust the thickness of the glaze by adding milk and powder so that it is very thick and literally spreads like butter, but at the same time evens out its surface.

Brush cold cakes with frosting and decorate with sprinkles.

Recipe No. 2 from Alisson

Dear housewives, we bring to your attention a recipe for homemade Easter cake, which must be on every holiday table on this bright and pure Christian holiday. Easter cakes are most often rich, baked from yeast dough with the addition of raisins and nuts.

Recipe for Easter cake with raisins and nuts

So, in order to prepare a delicate, aromatic, rich Easter cake, we need the following set of products:

• flour - one kilogram;
• milk - one and a half glasses;
• eggs - six pieces;
• butter – four hundred grams;
• granulated sugar - two glasses;
• yeast - fifty grams;
• salt - half a teaspoon;
• raisins - half a glass;
• half a glass of peeled and chopped walnuts;

For decoration:

• whites of two eggs;
• fine sugar - 1 cup,
• colored confectionery topping;
• small sugar figures.

First step. Lightly heat one and a half glasses of milk and melt the yeast in it, after which we gradually add half a portion of flour to it, after sifting it through a fine sieve.

Second step. Mix the liquid dough (dough) well so that there are no lumps, cover with a natural cotton towel and send it to a warm place for about thirty minutes until it rises.

Third step. After half an hour, add egg yolks, previously ground with sugar, half a teaspoon of salt, melted butter to the dough and mix everything thoroughly.

Fourth step. Separately, beat the egg whites into a stiff foam using a mixer, and add them together with the remaining half of the sifted flour into the dough.

Fifth step. We knead the dough very well; when finished, it should not stick either to your hands or to the walls of the container in which it was kneaded.

Sixth step. Again, put the dough in a warm place, wait for it to rise, and add prepared (steamed) raisins and chopped walnuts to it, mix.

Seventh step. We put 1/3 of the finished dough in a special paper form, wait for it to rise, and then send our Easter cake to bake in a preheated oven for forty-five to fifty minutes. Small Easter cakes are baked less often.

Eighth step. Grease the finished butter and nuts on top with prepared white glaze made from whipped egg whites and powdered sugar, sprinkle colored confectionery sprinkles on top and decorate with decorative sugar figures.

The Recipe Notebook website wishes everyone a Happy Sunday!