Easter buns “Larks. Easter baked goods - Easter cakes and buns

• wheat flour 300-330 g
• water 140 ml
• chicken yolks 2 pcs.
• dry yeast 6 g (2 tsp)
• salt 1 pinch
• sugar 40 g
• butter 40 g
• vanilla sugar 1 tsp
• orange zest 1 tbsp.
• ground nutmeg 1-2 pinches
• ground cinnamon 1 tsp.

For decoration:

• wheat flour 50 g
• water 50 ml
• sugar 1 tbsp.
• raisins 100 g

For lubrication:

• chicken yolk 1 pc.
• milk 1 tbsp.

Milk-sugar syrup - glaze:

• milk 4 tbsp.
• sugar 2 tbsp.
• sunflower oil for greasing the mold.

Cooking process:

The first step is to activate the yeast and check its quality. If a good foam forms, then the yeast is good. IN warm water add a spoonful of sugar and stir until dissolved. Pour in the yeast, give it a little time to rise.

Be sure to sift the flour through a fine strainer into a bowl with high sides. Add sugar, cinnamon, salt, vanilla sugar, nutmeg, and the zest of one orange. Stir.

Add the yeast solution to the flour mixture, chicken yolks, melted butter. All ingredients should not be cold.

Knead soft straight dough. You need to knead for about ten minutes to get a homogeneous ball. Grease the bowl sunflower oil. Send the dough there too. Cover with a towel to yeast dough rested on the yolks for about an hour.

Squeeze the juice out of the orange. You will get about 100 ml. Rinse the raisins and add orange juice.

Divide the rested dough into 10 parts without kneading. Carefully form each piece into a ball. Cover cling film or a towel and let it rest for 10-15 minutes.

Place the raisins in a strainer to remove the juice. Dry the berries well with a paper towel. They should be well dried.

Now work with each piece. Using your hands, flatten it into a small cake. Add a small portion of raisins. Roll into a roll. Pinch the edges well. Gather everything into one knot, like a bag, and form a ball by rolling it on the work board.

Cover a baking sheet with parchment. You can lightly grease with sunflower oil. Place the workpieces. Give it time to rest. They should rise well.

Now we need white dough for decoration in the form of crosses. To do this, sift the flour into a bowl, take cold water and sugar. To lubricate, mix the yolk with milk.

Mix flour with sugar. Add water a little and stir. You should get a thick paste. Transfer to piping bag with a small hole.

Brush the rested pieces with beaten yolk and milk.

Take a knife and, with the blunt side, lightly make cross-shaped grooves. Do not press too hard to prevent the dough from falling.

Squeeze the white dough into the grooves from the bag. Preheat the oven to 180-190 degrees. Send the baking sheet with the preparations. Bake until golden brown, about 15-30 minutes, depending on the power of your oven.

For milk-sugar syrup warm milk stir with granulated sugar until the sugar grains dissolve.

Brush the hot buns with glaze syrup and leave to cool on a wire rack.

Easter buns are ready.

Happy holiday to you!

How to do delicious buns with raisins for Easter told by Svetlana, recipe and photo by the author.

The Easter table in Russia is traditionally rich, and the main place on it is rightfully occupied by elegant Easter cakes and other pastries - fragrant, beautiful, truly festive. You can, of course, go to the store and buy it already ready-made Easter cake, but it has a truly sacred meaning only when it is baked with your own hands.

In the old days, making Easter cakes was a real sacred act. This is still relevant in our time. For example, while cooking you should not swear, sing or laugh loudly, otherwise the dough will not rise. About other secrets of delicious Easter baking and how you can prepare it on modern kitchens, read today on Passion.ru.

Easter cake in the oven


The secret to making this cake is the double addition of yeast. In addition, when starting to do the test, get rid of a bad mood and drafts - both of them negatively affect the result.

Ingredients (for 2 large or 8 small Easter cakes):

For the test:
Flour premium– 1 kg + 1-2 tbsp. spoons for dripping raisins,
Live yeast (fresh) – 45 g (or 15 g dry),
Eggs (large) – 5 pcs. + 1 yolk for greasing Easter cakes,
Sugar – 350 g,
Milk – 380 ml,
Butter (melted, warm) – 300 g,
Salt – 3-4 g,
Raisins (seedless) – 200 g,
Candied fruits – 50-60 g,
Vanillin - to taste
Vegetable oil – 1-2 teaspoons.

For the glaze:

Powdered sugar – 50 g,
Egg – 1 pc. (protein only)
Lemon juice – 1 teaspoon.

For decoration:

Confectionery topping - to taste.

Preparation:

It is best to make the dough in the evening so that you can start preparing the cakes in the morning. So, dissolve 30 g of live (or 10 g of dry) yeast and 1 teaspoon of sugar in 250 ml of warm milk, let stand for 15 minutes. During this time, separate the whites from the yolks. Grind the yolks with the remaining sugar, and beat the whites into a thick, dense foam. Melt the butter over low heat and cool slightly.

In a large bowl (or enamel pan) pour the milk with yeast, add salt, yolks with sugar, whites and butter, add 400 g of sifted flour and stir everything gently but thoroughly. Cover the container, wrap it in a terry towel or down scarf and place it next to the battery.

In the morning (or after 7-8 hours), slightly heat 130 ml of milk, dissolve the remaining yeast in it (15 g of live or 5 g of dry), pour into the dough, add 600 g of flour (also sifted) and vanillin. Knead the dough directly in the bowl for 20 minutes with greased hands. vegetable oil. By the way, the secret of goodness also lies in manual kneading. classic Easter cake– You should not use technical devices to prepare it.


Cover the dough with a towel and leave in a warm place to rise until it has doubled in size (this will take 2-3 hours). During this time, prepare the raisins - sort them, remove the stems, wash, dry and roll in flour. Finely chop the candied fruits. Place oiled paper on the bottom of the baking dish and grease the sides with vegetable oil.

When the dough rises, add raisins and candied fruits to it. Knead everything together again. The dough should turn out soft and easily separate from your hands and from the walls of the bowl (pan); if this does not happen, then add another 100-150 g of flour to it.

Let the dough rest again. This time – about 15 minutes. After this, grease your hands again with vegetable oil and spread the dough into the molds. Fill them no more than a third of the volume, as the cakes rise very well and can simply “run away”. And again send the dough to proof.

After it has doubled in size once again, brush the top of the cakes with yolk and place the molds on a tray (or on a baking sheet) in an oven preheated to 180 degrees. Bake for 45-60 minutes (depending on size).


25 minutes after the start of the baking process, take out the cakes, turn them on the other side and cover them on top with either paper soaked in water or foil - this is necessary so that the tops are even and do not burn. The cakes are ready when the splinter used to check the degree of baking remains completely dry.

Let the cakes cool slightly under a towel and carefully remove them from the molds. Prepare the glaze: thoroughly grind the powdered sugar with the chilled egg white and lemon juice. Apply it to the Easter cakes and decorate them with confectionery sprinkles on top.

Advice from Passion.ru: along with raisins and candied fruits, you can add the zest of one lemon to the dough, as well as chopped nuts or pieces of chocolate (30-50 g of each).

Easter cake in a bread machine

If you don’t like fiddling with dough, and if you have such a wonderful thing at home as a bread machine, then you can simplify the preparation Easter cake, entrusting it to this useful device. We are giving you an approximate recipe because different models The bread machine process may differ in some nuances.

Ingredients:

Premium flour – 450 g,
Yeast (dry) – 2.5 teaspoons,
Butter – 100 g,
Eggs – 4 pcs.,
Sugar – 4 tbsp. spoons,
Vanillin – 1 teaspoon,
Lemon juice – 50 ml,
Salt – 0.5 teaspoons,
Candied fruits, nuts, seedless raisins - a full dispenser.

Preparation:

Lightly beat the eggs, mix with lemon juice and melted (slightly warm) butter, pour into the bread maker bowl. Pour sugar there, add salt and vanillin, then add sifted flour. Place finely chopped candied fruits and nuts in the additive dispenser; raisins (if small) do not need to be chopped. Pour the yeast into the yeast dispenser. Set the bread maker to the “Diet with raisins” (or “Bread with additives”) mode. A sound signal will notify you that the cake is ready.

Decorate the finished cake as you wish - with glaze or egg whites whipped with sugar, as well as candied fruits and (or) confectionery topping.

Advice from Passion.ru: some models do not have a dispenser for additional additives; in this case, simply place nuts, candied fruits and raisins in the bowl along with the rest of the ingredients. If your bread machine does not have a yeast dispenser, then add it along with the other ingredients after adding the flour.

Easter pies


As a rule, you have to devote a lot of time to any Easter baking. We offer you a recipe for quick fried pies which are prepared from minimum set products.

The main secret of these products is the unity of the whole family. It’s so nice to make these pies “with the whole world”; in addition, each member of the household feels involved in the Easter tradition.

Ingredients for the dough (for approximately 45-50 pies):

Flour – 2 cups (faceted),
Eggs (medium) – 2 pcs.,
Sugar – 4 tbsp. spoons,
Vegetable oil – 2 tbsp. spoons into dough + for frying,
Sour cream – 4 tbsp. spoons (if thick) or 5-6 tbsp. spoons (if liquid),
Soda – 0.5 teaspoon,
Salt – 0.5 teaspoon.

Preparation:


Grind the eggs with sugar, add vegetable oil, salt, sour cream and soda. Stir well. Sift the flour into a bowl with the already mixed ingredients and knead a light dough.

Prepare 3-4 large plates, dust each with flour. Grease your hands with vegetable oil, divide the dough into 45-50 lumps the size of large cherries, roll each one between your palms and place the dough on one of the plates.

Then roll out the dough balls one by one with a rolling pin into circles with a diameter of 12-15 cm and stuff them. Place the formed pies on plates with flour and let stand for 5 minutes.

Heat a small amount of vegetable oil in a frying pan and immediately reduce the heat to medium. Fry the pies until golden crust(1-2 minutes on each side), adding a little oil as needed.

Filling options:


Traditional cottage cheese

Mix 2 packs of cottage cheese with 1 egg, 4 tablespoons of flour and a handful of seedless raisins. If desired, add 2-3 tbsp. spoons of sugar, vanillin, cinnamon or lemon zest.

Traditional rice

From half a glass of dry rice, cook steep porridge in milk, 5 minutes before readiness, add seedless raisins, a little sugar and a piece of butter. Cool to room temperature.

Traditional cabbage

Cut white cabbage (400 g) into thin strips and simmer in a mixture of milk and water. Drain the broth and squeeze the cabbage with a spoon, add 3 finely chopped eggs and 30 g of butter to the filling, add salt to taste. If desired, add dill or green onions. Let cool to room temperature.

Fish

Boil 300 g salmon fillet in a small amount of water with added salt and bay leaf, mash the fish with a fork and mix with 200 g of cold cooked rice. Add dill, salt and pepper. If desired, you can add finely chopped onions.

Easter buns


These Easter buns are not quite Russian dish, they are very popular in Catholic countries, but this is not a reason to refuse them, especially since they turn out delicious and, so to speak, thematic. The secret of their taste and aroma lies in the combination of dried fruits and spices.

Ingredients:

For the test:
Premium flour – 500 g + 2 tbsp. heaped spoons for dripping dried fruits,
Yeast (dry) – 15 g,
Milk (warm) – 200 ml,
Butter (melted) – 50 g,
Eggs (large) – 2 pcs. (yolks only)
Sugar – 100 g,
Salt – 0.5 teaspoons,
Cinnamon (ground) – 0.5 teaspoons,
Nutmeg (ground) - on the tip of a knife,
Raisins (seedless) – 100 g,
Dried apricots – 5-6 pcs.,
Prunes – 5-6 pcs.

For decoration:
Flour – 3 tbsp. spoons,
Milk – 3 tbsp. spoons,
Vegetable oil – 1 teaspoon.

For the glaze:
Powdered sugar – 4 tbsp. spoons,
Milk – 4 tbsp. spoons.

Preparation:


Wash and dry dried fruits, chop dried apricots and prunes in small pieces and roll in flour together with the raisins. Dissolve yeast and 1 teaspoon of sugar in 200 ml of warm milk, leave until stable foam appears (for 15-20 minutes). Then pour the dough into a large bowl, add melted butter, lightly beaten yolks with sugar, cinnamon, nutmeg and salt.

Sift the flour in parts directly into the bowl, stirring the dough constantly. After this, knead it first separately for 10 minutes, then together with dried fruits. Leave to stand in an oven preheated to 50 degrees and turned off for 1.5-2 hours.

Divide the risen dough into equal balls, place them on a baking sheet lined with parchment (baking paper) and make cross-shaped cuts on them. Cover with a towel and let rise again (15-20 minutes).

During this time, 3 tbsp. Mix spoons of flour with the same amount of warm milk and 1 teaspoon of vegetable oil. Place the resulting mass in a bag, cut off a corner and apply this dough in the form of crosses to the cuts on the buns. You can use a pastry bag.

Place the baking sheet with the buns in an oven preheated to 180 degrees and bake for 25-30 minutes. After they are cooked, brush them with glaze: 4 tbsp. Mix spoons of hot milk with 4 tbsp. spoons powdered sugar and use a brush to apply the mixture onto the baked goods.

***
Easter baking – perfect occasion show your family and friends your culinary skills and pamper them with delicious and beautiful dishes. And don’t forget that on Easter it is customary to treat not only friends and relatives, but also neighbors, so prepare as many Easter cakes, pies and buns so that there is enough for everyone.

Happy Easter to you!

Nadezhda POPOVA

Happy Easter!

Easter is approaching, everything has already been cleaned and washed, only one small thing remains - to prepare Easter dishes. Traditionally in our house it is painted eggs, cottage cheese Easter and Easter baked goods - Easter cakes, buns, pies.

Easter cakes and buns.

The main decoration of the table is Easter cakes. I bake not only Easter cakes. I also make rolls with poppy seeds, cinnamon or cottage cheese. In our country, all Easter baked goods are called in one word - buns.

This is the recipe for my Easter buns that I will share with you.

Many people bake Easter cakes and rolls on Thursday or Friday before Easter. But I can only do Easter baking on Saturday morning. On Thursday or Friday I do the one you see in the photo.

So, in order for the Easter cakes to be a success, early in the morning we read the Lord’s Prayer, cross the container for kneading the dough three times (for me it’s a large 10-liter pan) and start kneading the dough.

For Easter cakes and other Easter baked goods we will need:

• Flour – 2 kg,
• Yeast -50 g.
• Eggs – 4 eggs + 2 yolks (whites will be used for glaze)
• Sugar – 0.5 kg
• Milk – 1 l,
• Sour cream – 2 tbsp. l.
• Butter – 100 g
• Margarine – 100 g.
• Vegetable oil – 2 tbsp. l.
• Salt –0.5 tsp.
• Rum or cognac – 2 tbsp. l.
• Vanillin, raisins, dried apricots, poppy seeds, cinnamon - it's up to you. Some people don't like cinnamon or raisins - add toppings to your taste

The proportions can be reduced or increased at your discretion. From this amount I got this many Easter cakes and other Easter buns and buns (5-6 pieces).

Preparing butter dough.

The dough is called rich because it contains a lot of baked goods - butter, sugar, milk, sour cream.

We heat the milk slightly so that it is warm and dilute the yeast in it; I always use fresh ones. Add a few tablespoons of sugar, salt and some flour to make the dough like thick sour cream. This will be a dough.

Turn it on completely short time oven to heat the air in it. Just in case, to avoid overheating the oven, set the regulator to the lowest temperature. The temperature in the oven should be 35 degrees. Turn off the oven and place our pan with closed lid. In a warm oven, the dough rises quickly.

Then pour the remaining sugar into the risen dough, into which 3-4 drops were previously dropped essential oil lemon and added vanillin. The combination of lemon aroma and vanillin gives unique taste. Pour in the beaten eggs, sour cream, add sifted flour, mix well, add washed and dried raisins, pieces of dried apricots. Determine the quantity yourself.

I don’t put very many raisins, because the buns will also contain poppy seeds or cinnamon, and not everyone likes raisins. It’s better to add it in the middle of a separate bun as a layer.

Gradually add melted butter and margarine. A little oil (leave 2 tbsp for layering the cakes). At the end, add vegetable oil. And knead the dough all the time. It must be kneaded thoroughly until it becomes sticky to your hands.

Cover the pan with a lid again, place in a slightly warm oven and let the dough rise. This takes about an hour and a half, depending on the quality of the yeast. After the first rise, knead the dough and let it rise a little again.

During this time, prepare the baking dishes. We grease them generously with vegetable oil, and place oiled circles cut out of paper on the bottom of the molds to make it easier to remove the cakes from the mold. Lately I have been sprinkling the sides of the mold with additional sesame seeds. And it turns out delicious, and the cake is easier to remove from the mold.

Forming and baking Easter cakes.

I put dough into molds for a reason, but with a little secret. Roll out the Easter cake dough (about 1/3-1/2 of the volume of the mold) into a strip (the width is equal to the size of the mold, and the length is three times larger), lightly grease it with butter, sprinkle with sugar and cinnamon or poppy seeds.

Then I fold the strip of dough into thirds, like a roll. The width should be approximately the width of the form. I give round shape- and into a baking dish.

When baked, you will get a cake with a layer of poppy seeds or cinnamon.

I also love Easter rolls in the form of a roll. But this is not just a roll. I make a poppy seed roll and place it in a cake pan with a hole in the middle. When baked, you will get a wonderful cake roll. It is very beautiful to cut such a roll.

Another idea for Easter baking is to cut the same roll into pieces of the same width and place vertically in a mold. After baking, you will get a beautiful, interesting pastry. We have these buns diverge first. And when cut, the poppy layer looks so that you can’t even understand how it was put there.

After the cakes are placed in the molds, they can be decorated with pieces of dough. But if you drizzle with icing and sprinkle with colored sprinkles, you don’t need to decorate. I brush the top with beaten egg or yolk with a little added water.

Then you need to let the rolls rise in the molds (20-30 minutes) - and into the oven. Bake in the oven at a temperature of 200-220 degrees. Be careful that the top of the baked goods does not burn. To avoid this, you can put paper moistened with water on top of the Easter cakes or cover with foil.

Every housewife knows the features of her oven. I’ve been using an electric one lately, it’s very convenient to regulate the temperature, heat from above and blow from below. Previously, when I was gas stove, to heat the oven more evenly, I had small stones on the bottom.

And now we take the baked goods out of the oven and carefully remove them from the molds. While the cakes are hot, pour glaze over the top.

How to make icing for Easter cake.

Making the glaze is as simple as whisking egg white with half a glass of powdered sugar, add 1-2 tsp. lemon juice. Grease the top of the cakes with glaze and sprinkle with crushed nuts, coconut flakes or candied fruits. After the cake cools, the glaze will harden.

All that remains is to choose a more beautiful Easter cake, put it in a basket, add colored eggs - and go to church to dedicate it, and on Easter Sunday to congratulate your loved ones - Christ is risen!

Easter baked goods - Easter cakes and buns.

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The theme of Orthodox Easter is becoming more and more relevant every day, because on the eve of this holiday it is customary to prepare many dishes, because many believers had to adhere to church fasting during this period, and now they can try everything that they were deprived of. In this article I would like to bring to your attention Easter bread recipe from Ignatieva Yulia. The baked goods turn out excellent, believe me, I know personally. On our website you can also find similar recipes on this topic - these are. And now, let's study the recipe for Easter buns from Yulia Ignatieva!

About the recipe

• National cuisine: Ukrainian
• Type of dish: Desserts
• Yield: up to 8 servings
• Preparation: 20 min
• Preparation: 40 min
• Prepares in: 180 minutes
• Calorie content (per 100 grams): 331 kcal.

Compound:

• Milk – 1 liter;
• Yeast – 150 gr.;
• Sugar – 2 large glasses;
• Eggs – 9 pieces;
• Margarine – 1 pack;
• Flour – 2 kg;
• Raisin;
• Vanilla or vanilla sugar;
• Decorations for Easter bread.

Preparation:

To prepare the Easter bread, we first need to heat the milk.
Then you will need to dilute the yeast in the milk. At the same time, remember that yeast cannot be diluted in boiled milk, otherwise you risk ruining the effect of the yeast in the dough.

Then, when we have diluted the yeast in the milk, add 9 eggs, 2 large glasses of sugar, vanillin or vanilla sugar, and raisins. With the help coarse grater Next we rub a pack of margarine into the same mass.

Now start kneading the dough, only you need to add flour to it gradually. After kneading the dough, we should put it in a warm place and cover it with a towel on top so that the dough rises faster. The dough should almost double in volume. It should be remembered that the dough needs to be kneaded 1-2 times while it is rising.

Once the dough has completely risen, you need to take molds for baking our future Easter buns. Grease the molds with butter and put the dough for Easter buns in them. Leave everything again for a while so that the dough rises a little.

Easter buns are baked in the oven at a temperature of 180 degrees. Do not forget that you need to place the molds in a preheated oven.

The buns are ready for Easter! All you have to do is decorate them to your taste... Bon appetit!

Yulechka, thank you so much for your recipe for Easter buns. I can only say that I personally tried this baking of Easter buns; I have never eaten anything tastier!

If you also have an Easter-themed recipe, please send it to us along with a photo. finished baked goods, we will be happy to publish everything and tell the entire Internet about your dish.

I wish you all good luck and imagination in the kitchen!

Cooking recipe cross Easter buns:

Prepare the dough. To do this, pour warm milk into a bowl (its temperature should not exceed 40 C, otherwise the yeast may die), add granulated sugar and fresh yeast to it.

Stir thoroughly with a whisk until the yeast is completely dissolved. Add sifted flour.

And stir until you get a smooth and thick dough.

Cover the bowl with the dough with film or a towel and leave it warm for 30-40 minutes to rise. During this time, the dough should increase 2-3 times.

While the dough is rising, prepare the butter ingredients. To do this, combine the eggs with granulated sugar in a deep bowl and beat with a mixer or whisk until thick foam and complete dissolution of sugar.

Melt the butter in microwave oven, let it cool slightly and add it to the egg foam along with the milk.

When the dough is ready, pour it into it sweet mixture from eggs, milk and butter. Stir the mixture well with a spoon or whisk.

Add cinnamon, nutmeg and ginger, if desired, you can also add a pinch of ground cloves. Since these spices have a fairly intense taste and aroma (especially nutmeg and cloves), then add them to your taste, if desired, you can add only cinnamon or even use vanilla.

Add sifted flour in small portions.

Knead into a soft and sticky dough.

Once the dough comes together into a ball, transfer it to a lightly floured counter and knead for 7-8 minutes. While kneading, sprinkle the table with a little flour. By the way, if you have a bread machine or a stand mixer, you can use them to knead the dough for cross buns.

Roll the well-kneaded dough into a ball and place in a bowl greased with vegetable oil.

Cover the top of the bowl with cling film or a towel and leave the dough to rise for 1 hour in a warm place.

Add raisins to the risen dough. By the way, if you wish, in addition to raisins, you can also add candied orange or lemon peels. You can also pre-soak candied fruits and raisins in alcohol.

Mix the raisins thoroughly into the dough.

Cover the bowl again with cling film and leave the dough to rest for 10-15 minutes. Divide the rested dough into 18-20 equal parts. Roll each piece of dough into a smooth ball.

Place the formed cross buns on a baking sheet (if desired, you can cover the baking sheet with baking paper or grease it with a thin layer of vegetable or butter). Place the buns at a distance from each other so that they have room to grow. Cover the buns with a towel to prevent them from drying out and leave them for 20-30 minutes to rise.

Meanwhile, prepare the pasta. To do this, combine melted butter, sugar and milk in a bowl. Stir thoroughly until the sugar is completely dissolved. If desired, you can warm the mixture slightly, then the sugar will dissolve faster.

Add flour and baking powder and stir thoroughly until smooth and thick. Place the resulting paste into a pastry bag fitted with a round tip with a diameter of 3-4 mm. If there is no bag, then take a thick bag or a clean stationery file and cut off a corner.

Brush the risen Easter buns with beaten egg.

Pipe paste onto the top of each bun to form a cross.

Preheat the oven to 180 C and bake the English Easter buns for about 20-25 minutes until beautifully golden brown.

Hot cross buns are ready and can be served.

Christ is risen!