Easter cake. The most delicious Easter cake - for bright joys! Proven recipes for airy, fragrant, most delicious Easter cakes

And 200 grams of yeast.

Cooking time: PT08H00M 8 h.

Last year I baked Easter cake for the first time, and of course I was faced with the problem of where to get an Easter cake recipe that would suit me in terms of ingredients, turn out right the first time, and of course, be delicious.

In my understanding, a delicious Easter cake is: easy to prepare (as far as possible with yeast dough), lots of eggs, butter, milk dough, and moderately sweet.

I couldn’t find a suitable recipe for Easter cake on the Internet: housewives probably keep its secret under seven seals. As always, my mother and grandmother helped me out: after listening to their recipe for Easter cake, I realized - this is it!

How does it taste? Amazing!

The Easter cake turns out to be soft inside and dense near the walls, a little oily, does not crumble, but breaks, does not go stale for a long time and smells intoxicating.

I’ll tell you honestly, this Easter cake recipe is for patient housewives; expect that you will have to spend on Easter baking all day.

Nuances and subtleties of preparation

I usually cook half a batch and I get 6 medium sized cakes. To bake Easter cakes, I use special silumin molds with a volume of 1.2 liters.

So, all products for Easter cakes must be fresh and of high quality, otherwise the result may be unpredictable.

Ingredients for 10-12 Easter cakes

• 10 eggs
• 1 liter of milk
• 300 gr. butter
• 50 gr. vegetable oil
• 2.5-3 cups sugar (550-600 gr.)
• 10 gr. vanilla sugar
• 100 gr. live yeast
• 100 gr. raisins
• 100 gr. candied fruits
• 2-2.5 kg. flour to knead the dough

Technology: step by step

*Description of the cooking process updated 04/09/2015

First of all, prepare the dough: heat half the milk (0.5 l), crumble the yeast, add 150 grams of sugar, stir well with a spoon so that the yeast dissolves. Make sure that the milk is not hot, otherwise the yeast will “die” and the dough will not rise; ideally, body temperature is 36-37 degrees.

Preparing the dough correctly

Cover with a towel and place in a warm place where there is no air movement (bedside table or top cabinet). This time I sent the dough to electric oven, heated to 30 degrees. This is the perfect place, I tell you!

After 30-40 minutes, when the dough is ready, the mass will increase 2-3 times, and you will have such a beautiful cap.

Preparing Easter cake dough

Combine the eggs and the rest of the sugar in a deep plate according to the recipe, do not forget about vanilla sugar.

Beat everything with a mixer until the sugar is completely dissolved.

Let's melt the butter.

In a large bowl, start kneading the dough: mix the dough with the egg mixture, add melted butter and vegetable oil. Add raisins and candied fruits. This time I also added 2 tbsp to the dough. cognac Stir thoroughly with a spoon.

Gradually add flour and knead a soft dough that should not stick to your hands.

We send the dough to rise for the first time in a warm place, covered with a towel.

Send the dough for proofing

As with the dough, I put the dough in an electric oven preheated to 30 degrees. The dough came up very slowly, when 4 hours had passed, I turned up the heat to 35 degrees to somehow speed up the process. As a result, the first proofing took 5.5 hours, the dough increased three times, as it should be.

The secret to keeping Easter cakes from crumbling and becoming stale

When the dough will work, bring the rest of the milk to a boil, and pour boiling water over our Easter cake dough, stirring with a spoon. This is done so that the cakes do not crumble and remain soft for a long time.

Add a little more flour and knead the dough until it sticks to your hands and to the dishes.

We send the dough again for a second proofing in a warm place. It took me 2 hours.

Forming and baking in the oven

After our dough has risen again, you can begin to form the cakes. Knead the dough, add flour if necessary, and put it into molds, having previously greased them vegetable oil, and sprinkled with semolina (if the forms are enamel or silumin). If you are using disposable forms from baking paper, then there is no need to lubricate them.

We fill the form with dough approximately 1/3, leaving room for our Easter cakes to have room to grow. We send our molds with the dough to a warm place and wait for the dough to rise again.

Heat the oven to 180 degrees. When the dough in the pans has risen, put the cakes in the oven to bake. The grille position is at the very bottom.

After 15-20 minutes, open the oven and brush the cakes with egg. If at this stage the top of the cakes is browned, you need to turn off the top heat of the oven, or cover the cakes with foil.

Continue baking until they are all golden brown.

It only took me 1 hour and 30 minutes to bake the cakes. After 1 hour, I couldn’t stand it and took one cake out of the mold to see if it was ready: the top was already ready, and the part that was in the mold was white. I increased the oven temperature to 200 degrees and baked the cakes for another 30 minutes. The cakes were baked perfectly, both outside and inside.

For many centuries in a row, after the long Lent, our compatriots tried to pamper themselves delicious treats. The center of the Easter celebration is always butter cake. A large selection of recipes allows even a novice housewife to prepare it.

The most delicious Easter cake - step by step photo recipe

Before the big and significant holiday for Orthodox people, Easter, all caring housewives will be looking for good recipe Easter cake. This task is very difficult, because you need the cooking method to be simple and the Easter cake itself to be delicious.

It’s easy to achieve your cherished goal! You can cook tender, juicy, incredibly airy cake according to the recipe described below. This holiday treat will please everyone with his amazing taste and a unique aroma. It is good to cook Easter cake in any convenient form.

In modern times, there will be no problems with this, because cooks will stock up on paper, silicone or metal containers in advance. Of course, the process of creating Easter cake will not go quickly, but the sweet treat is worth it! With real homemade Easter cake, the Easter holiday will be a success!

Cooking time: 4 hours 0 minutes

Quantity: 1 serving

Ingredients

• Flour: 650 g
• Large eggs: 3 pcs.
• Homemade fat milk: 150 g
• Sugar: 200 g
• Butter: 150 g
• Dark raisins: 50 g
• Vanillin: 3 g
• Colored sprinkles: 3 g
• Sweet powder: 80 g
• Yeast (fast acting): 5 g

Cooking instructions

Take a deep bowl. The butter should not be used cold; it would be ideal if you use a slightly melted product. Cut the butter into small pieces.



Pour warm milk into a bowl with butter. There is no need to boil it, just warm it slightly.



Break two eggs into the same bowl.



Divide one egg into yolk and white. Place the yolk in a bowl with the rest of the ingredients, and place the white in an empty bowl.



Pour granulated sugar into a common cup.



Mix everything.



Place the vanilla in a bowl with the other ingredients.



Pour the yeast into a cup.



Add flour in small portions to all products.



Knead the dough.



Place raisins in the dough.



Mix everything thoroughly again.



Cover the top of the cup with cellophane. Leave the dough warm for two hours.



Then transfer the dough to convenient form. To be safe, the inside of the mold must be coated with vegetable oil in advance. Leave the mold filled with dough on the table for another two hours. The mass should increase well and become airy.



Then send the test form to an oven preheated to 200 degrees. Do not open the oven for the first 30 minutes so that the baked goods do not sink. Cook for approximately an hour.



In a separate bowl, whisk the egg whites and sweet powder until stiff peaks form.



You should get a thick white mixture. My protein was either not cooled enough, or drops of water got into it, and as a result, the glaze did not whip up as I wanted.

I didn’t consider it necessary to redo the glaze; with powder it will look beautiful, and its density does not affect the taste. But to prevent this from happening to you, put the protein in the refrigerator while preparing the cake and cover it with film or a lid so that it does not dry out or moisture does not get into the container.



Grease the top of the browned cake ready-made glaze and decorate with colorful sprinkles.

How to make a simple Easter cake - a quick and easy recipe

You can prepare the simplest Easter cake in just two hours. You have enough time and energy for such a delicacy. busy housewife. The advantage of cooking quick cake becomes simultaneous mixing of all products. It will be important for the dough to rise only once.

For preparing tasty and quick light Easter cake required:

• 100 grams of butter or margarine;
• 2 tablespoons of vegetable oil;
• 1 cup of sugar;
• 1 glass of milk;
• 4 eggs;
• 1.5 tablespoons of yeast;
• 4 cups flour;
• raisin;
• vanillin.

How to proceed:

1. The milk needs to be heated to about +40 degrees and the yeast must be dissolved in it. Add 3 tablespoons of flour and 1 tablespoon of granulated sugar to the milk with yeast. The mixture, mixed until smooth, should be left to rise for 30 minutes. The dough will need to rise 2-3 times.
2. Mix the eggs, beaten with vanillin and sugar in advance, melted butter and vegetable oil into the dough. Add flour and raisins.
3. The raisins will need to be pre-rinsed and dried. The dough is poured into molds, filling approximately 1/3 of the volume. Bake at a temperature of 180 degrees. Readiness is checked with a dry wooden splinter or match.
4. The top of the cake is covered with glaze. To prepare it, beat 7 tablespoons of granulated sugar and 1 chicken protein.

Easter cake in a slow cooker or bread maker

Preparing Easter kulis in a bread maker or slow cooker will take the housewife a minimum amount of time and forks. To prepare it you will need to take:

• 1 glass of milk;
• 1 packet of dry yeast;
• 100 gr. granulated sugar;
• 3 eggs;
• 350 gr. flour;
• salt;
• 50 gr. melted butter;
• raisin.

Preparation:

1. The raisins are washed and dried. Yeast is added to warm milk and allowed to rise. Flour and butter, salt and raisins are added to the milk.
2. The resulting mass from butter dough You just need to put it in a special container and set it to the “Butter Pie” mode for cooking.
3. The bread maker will then prepare the coulis itself. While it is cooking and then cooling, you will need to prepare the sugar glaze.
4. To do this you need to take 7 tablespoons of granulated sugar and 1 protein chicken egg. The egg and sand must be thoroughly beaten into a strong, thick consistency. white foam.
5. Cover the top of the cake with the resulting glaze. You can additionally sprinkle the glazed top with nuts and sweet confectionery powder. Then the glaze will harden on its own. Kulich will look very festive.

How to bake Easter cake with yeast?

Since childhood, Easter cake has been associated with the preparation of dough using yeast. They allow you to get a soft and tender crumb. Making cake with yeast is quite simple.

Ingredients required:

• 700 gr. flour;
• 1 packet of dry yeast per 1 kg of flour;
• 0.5 liters of milk;
• 200 gr. butter;
• 6 eggs;
• raisins and candied fruits;
• 300 gr. granulated sugar;
• vanilla and cardamom.

Preparation:

1. The yeast will dissolve in milk heated to body temperature. Add half the flour to the mixture. The dough should be left to rise for 30 minutes.
2. During this time, the whites are separated from the yolks. The yolks need to be ground into a white foam with granulated sugar, mixed with cardamom, vanilla, melted butter.
3. Add the mixture to the dough and stir. Add the remaining flour and let the dough rise to approximately 2 times in volume.
4. Easter cakes are baked in an oven preheated to 180 degrees until cooked. The readiness of the product is checked with a dry wooden stick.

Ready-made Easter cakes should be allowed to cool and covered sweet icing. You can sprinkle with nuts and sweet powder.

Classic Easter cake with live yeast

Many experienced housewives We are sure that a real Easter cake can only be obtained by preparing this Easter delicacy with live yeast. To prepare the dough you need to take:

• 6 eggs;
• 700 gr. flour;
• 200 gr. butter;
• 1.5 tablespoons of live yeast;
• 0.5 liters of milk;
• 300 gr. granulated sugar;
• vanilla, cardamom, raisins, candied fruits.

Algorithm of actions:

1. To prepare the dough, you will need to carefully dilute the live yeast with warm milk and let the mixture brew a little.
2. Next, add 2-3 tablespoons of flour, sugar, vanillin to the milk with yeast and leave the dough to stand until it approximately doubles in volume.
3. At this stage, half the remaining flour is added to the dough and allowed to rise again.
4. The third time the dough will rise after mixing in the remaining flour. Raisins and candied fruits are added last. They are pre-washed and thoroughly dried.
5. The dough is transferred to the molds and the molds are allowed to stand for about another 20-30 minutes. The space in the molds will double.
6. Now the molds can be placed in a hot oven. The readiness of the Easter cake is checked using a dry wooden stick. It needs to be lowered into the middle of the cake. There should be no dough remaining on the stick.

Easter cake with dry yeast

A special feature of using dry yeast is its specialized yeast smell. Not everyone likes him and doesn't always like him. Treats prepared with dry yeast do not have such a smell.

To prepare Easter cake with dry yeast you will need:

• 6-7 eggs;
• 700-1000 gr. flour;
• 0.5 liters of milk;
• 200 gr. butter;
• 300 gr. granulated sugar;
• vanillin, vanilla sugar, cardamom, candied fruits, nuts and raisins.

Preparation:

For Easter cake made with dry yeast, there is no need to wait several times for the dough to rise first and then for the dough to rise.

1. It is best to mix dry yeast with all the flour at once.
2. All components of the future Easter cake are mixed simultaneously until a thick consistency is obtained. homogeneous mass, which will not stick to your hands when kneading.
3. Lastly, well-washed and thoroughly dried candied fruits and raisins are added to the dough.
4. The finished dough should be left to rise. After about 30 minutes it will have approximately doubled in volume. At this moment it can be laid out in molds.

Sometimes Easter cakes that are cooked with dry yeast do not melt when they are immediately placed in molds and started baking. In this case ready product may not become loose.

Recipe for delicious Easter cake with raisins

A special feature of Easter cakes is their sweet taste, obtained by adding a large number of candied fruits and raisins to the dough. The recipe for a delicious Easter cake with big amount raisins

This cake is prepared according to traditional recipe. Both dry and live yeast can be used. But live yeast will make a very rich cake softer and more flavorful.

To prepare this cake, you need to take:

• up to 1 kg of sifted soft flour;
• 200 gr. butter;
• 6-7 eggs;
• 300 gr. granulated sugar;
• 0.5 liters of milk.

The difference between this recipe is the increased amount of raisins. To give raisins a special piquancy, you can soak them not in water, but in cognac.

How to cook:

1. Traditionally, when preparing butter dough, a dough is first prepared from warm milk, sugar, a small part of flour and yeast.
2. When it rises 1-2 times, the rest of the products are added to the dough.
3. Raisins and candied fruits need to be added at the last moment.
4. After including dried fruits in the mixture, the dough must rise both before it is placed in the molds and after, before baking.
5. The finished products will be baked in an oven heated to 180 degrees.

Cooking cottage cheese cake for Easter - video

An original and very tasty Easter cake can be made from curd dough. For this original dish required:

• 0.5 liters of milk;
• 250 gr. butter;
• 200 gr. fat sour cream;
• 200 gr. cottage cheese;
• 2.5 cups granulated sugar;
• 6 eggs;
• 5 egg yolks;
• 50 gr. live yeast or 1 sachet per 1 kg of dry yeast flour;
• vanillin, candied fruits, raisins.

How to cook:

1. Dissolve the yeast in milk, which will need to be preheated to body temperature. To prepare the dough, add 2-3 tablespoons of flour and granulated sugar to the milk with yeast.
2. While the dough is rising, the yolks will need to be carefully separated from the whites. Whip the whites into a strong foam.
3. Yolks (11 pieces) are rubbed with sugar.
4. The cottage cheese is ground through a fine sieve. Add sour cream.
5. The resulting mass is mixed with the yolks and whipped into a strong white foam.
6. Add melted butter or margarine, continuing to beat.
7. Next, you need to add flour, let the dough rise, leaving it in a warm place for about half an hour.
8. Lastly, raisins and candied fruits are added to the mixture.
9. Bake in hot oven until fully prepared.

We offer you a video recipe cottage cheese cake no baking.

How to cook Easter cake with yolks?

Another interesting and very delicious recipe becomes the preparation of Easter cake with yolks. This dough turns out surprisingly rich and very satisfying. To prepare Easter cake with yolks you will need:

• 1 kg flour;
• 1 glass of warm milk;
• 50 gr. raw yeast;
• 5 egg yolks;
• 300 gr. butter;
• 1 glass of vegetable oil;
• a pinch of coli;

Vanillin and other spices to taste. In this hearty, rich birthday cake is added a large number of raisins The dough will easily include 1 cup of thoroughly dried raisins.

Baking process:

1. The first step is traditional preparation Dough made with warm milk with added yeast and a couple of tablespoons of flour.
2. While the dough is rising, all the yolks are thoroughly ground with sugar. They should be ground into white foam.
3. The yolks are added to the dough. Butter is poured in there.
4. Flour is added 1 tablespoon at a time, gradually. At this stage, pour 1 cup of vegetable oil into the dough.
5. Knead the dough with your hands until it does not stick.
6. The test will need to be tested at least two more times.
7. After which it is laid out in molds and again before cooking.
8. This cake is baked in a very hot oven, heated to 200 degrees.

Lush Easter cake made with squirrels

The dough with the thinnest and most delicate consistency is obtained when using whites. To prepare it you will need to take:

• 250-300 gr. flour;
• 1 glass of milk;
• 120 gr. Sahara;
• 2 eggs;
• 1 egg white;
• 1 packet of dry yeast;
• 50 gr. butter;
• a pinch of salt;
• vanilla sugar or vanillin, cardamom, candied fruits, raisins.

Algorithm of actions:

1. Place the yeast in warm milk. Add sugar and a small amount of flour (2-3 tablespoons) to this mixture and prepare a dough. Set the dough aside until it doubles in size.
2. Beat butter with egg yolks. Beat until creamy and very fluffy.
3. Beat the whites separately with a mixer at high speed. Beat until thick foam with stiff peaks appears.
4. Proteins are added to the dough last. Already at the moment when raisins and candied fruits were included.
5. Future Easter cakes are baked in molds. Bake in an oven heated to 180 degrees.
6. The readiness of the egg white cake is checked with a dry wooden stick. You need to check it at least 20-30 minutes after the start of cooking so that the dough does not settle.
7. Next, the surface of the finished Easter cake is covered with sugar icing. This cake turns out very tender and light.

How to make Italian Easter cake

Recently, more and more housewives have begun to prepare Italian Easter cake - “panettone”, together with traditional Russian Easter cakes. To prepare it, the housewife will need:

• 600 gr. flour;
• 1 packet of dry yeast;
• 100 gr. Sahara;
• 200 ml warm water;
• 2 yolks;
• 0.5 cups unsweetened yogurt;
• 1 teaspoon vanilla extract;
• 50 gr. powdered sugar;
• raisins, dried currants.

How to bake:

1. To prepare such a cake, the first step is to prepare the dough. In this case it is performed on warm water with a little flour, sugar and yeast.
2. While the dough is rising, you will need to thoroughly rinse the raisins and currants. Dried fruits must be thoroughly dried.
3. All the remaining flour and other components of this tasty and original dish are added to the dough. Including yogurt.
4. The finished dough will need to be set aside to “rest” for about 20 minutes. During this time, it will noticeably rise and increase in size.
5. The dough must be carefully placed in prepared molds and baked in a hot oven for 20-30 minutes, depending on the size of the molds.
6. Ready Italian cakes will need to be sprinkled powdered sugar. Sometimes lemon zest is added to the powdered sugar.

Ideal frosting for Easter cake

It’s hard to imagine any Easter cake without a beautiful and elegant white top of delicious sugar icing. Preparing this part holiday recipe will be simple for any housewife. To make the sweet sugar icing you will need:

• 1-2 egg whites;
• 7-10 tablespoons of granulated sugar or powder;
• 0.5 lemon.

How to cook:

1. Before preparing the sugar glaze, the whites are carefully separated from the yolks. The remaining yolks can later be used to prepare cottage cheese Easter.
2. The whites are placed in a cold place for about 1-2 hours. You can leave them in the refrigerator overnight.
3. The cooled egg whites should be beaten with a mixer at high speed. It is important not to change the mixer rotation speed.
4. You need to beat the whites until foam appears. At this stage, you need to start gradually adding granulated sugar or powdered sugar.

The resulting protein mixture should ultimately be almost solid with a beautiful glossy surface. At this stage, it can already be used as icing for Easter cakes. You can also add a few lemon zest and a few drops of lemon zest to the egg white mixture while beating. lemon juice. Such icing will be more refined and delicate.

When preparing delicious and fragrant Easter cakes It is important to consider some recommendations:

1. To ready dough for the Easter cake was tasty and aromatic, it is advisable to put the eggs that are used in its preparation in the refrigerator first.
2. All other components for making Easter cake must be room temperature.
3. You need to place the pans with Easter cakes in a preheated oven. Easter cakes are almost always baked at a temperature of about 180 degrees Celsius.
4. Do not open the oven often and check the degree of readiness holiday treats. Baked goods may settle and become hard and tasteless.

1. Alexandria dough(for Easter cakes)
2. Easter cake with sour cream
3. Easter “Like fluff” with sour cream and baked milk
4. Delicious Easter cake!
5. Kulich from Olga Syutkina
6. Classic Easter Kulich
7. Custard cottage cheese Easter
8. Chocolate Easter
9. Easy and quick Easter cake

1. Alexandria dough (for Easter cakes)

Absolutely amazing cakes! Sweet, tender, soft... I have never eaten tastier in my life! This is my grandmother’s recipe; she has been preparing this recipe for several decades. You get a lot of Easter cakes per serving, feel free to divide the quantity by 2, 3, 4...

1 l. baked milk;
1 kg. Sahara;
500 gr. drain oils;
10 eggs;
3 yolks;
150 gr. fresh yeast.

Lightly beat the eggs, cut the butter into pieces, mix all the products with warm milk and leave in a warm place for 8-12 hours (feel free to leave overnight). Then add: 1 tsp. salt; 200 gr. steamed raisins; 2-3 bags of vanilla sugar, 2 tbsp. l. cognac; approximately 2.5 kg of flour. Knead the soft, viscous dough, dipping your hands into sunflower oil. Let it rise for an hour and a half until it doubles in size. Place 1/3 of the molds, wait until it comes almost to the edges and bake at 180 degrees. until ready. Brush the top of the cooled Easter cakes with glaze and decorate.

2. Easter cake with sour cream

Amazing Easter cakes!
Tender, soft, fragrant!
I highly recommend trying it!
From specified quantity ingredients, you get 2 Easter cakes 11 cm high and 17 cm wide and 14 small Easter cakes 7 cm high and 6 cm wide.

Ingredients:

300 ml milk
3 eggs
200 g sugar
150 g butter
250 g sour cream (15–20%)
vanilla stick (or 2 tsp vanilla sugar)
300 g raisins
700–800 g flour

Preparation

Heat the milk until it is slightly warm.
Add yeast and 1 tsp to milk. Sahara.
Add 200–250 g of flour, mix.
Cover with a napkin or towel and place in a warm place.
The dough should double in size (it took me about 30 minutes). Beat eggs with sugar. Cut the vanilla stick and remove the seeds. Add eggs to the dough and mix. Add vanilla seeds (or vanilla sugar). Add softened (not melted) butter and stir. Add sour cream, mix. Add the remaining flour (you may need a little more or less flour, it depends on the quality of the flour), knead the dough.
The dough must be kneaded well, it should not be stiff and should not stick to your hands. Cover the dough with a napkin or towel and place in a warm place. The dough should rise well (it took me about 30 minutes). Add raisins (pre-washed and dried) to the dough.
Cover with a napkin or towel and place in a warm place. Let the dough rise well again (it took me about 30 minutes). Grease the molds a little with oil.
Pour the dough into the molds, filling them 1/3 of the way up. Let the dough rise.
Place in an oven preheated to 100 degrees and bake for 10 minutes.
Then increase the temperature to 180 degrees, bake until done (about 30 minutes).
As soon as the cake is browned, check it for readiness; to do this, pierce it with a wooden skewer (or toothpick); if it is dry, the cake is ready. Decorate to taste.
I greased the finished cakes with protein cream and decorated with confectionery sprinkles.

3. Easter “Like fluff” with sour cream and baked milk

Ingredients

Sour cream 300 g.
butter 300 g.
baked milk 250 g.
sugar660 g.
chicken eggs 5 pcs.
egg yolks 3 pcs.
yeast 100 g.
salt 10 g.
vanilla sugar 30 g.
orange zest
raisins100 g.
candied fruits100 g.
flour 1400 g.
vegetable oil50 g.

Preparation

Beat the eggs and yolks with the sugar, but not fanatically (until foam), but just to mix well.
Add yeast, mix well. Add sour cream and baked milk. In order to make baked milk, you need to boil the milk and let it simmer over low heat for 2 hours under closed lid, stirring occasionally. You can simmer in the oven or pour milk into a thermos for 6-8 hours. The milk should acquire a brownish color and a specific taste and smell.
Add room temperature butter, cut into pieces. Mix well. Place in a warm place, covered with a towel, for 12 hours. Best at night. Add zest, washed and dried raisins, candied fruits, and vanilla sugar to the dough.
Gradually add sifted flour. First knead the dough with a wooden spoon, and then with your hands. It is advisable to knead for at least 30 minutes. Do not add additional flour, but grease your hands with oil so that it is less sticky, so the dough turns out soft, a little sticky.
Cover the dough with a clean towel and place in a warm place for 1.5 hours. Place a consecrated willow twig on top of the towel.
The dough has risen. Place the dough in greased molds lined with baking paper to 1/3 height. Place in a warm place until the dough has risen to its full height (about 45 minutes). Brush the top of the Easter egg with yolk dissolved in a few drops of cold water.
Bake at 190 for about 45 minutes (it all depends on the size of the molds). Therefore, you need to focus on the delicious smell from the oven and the golden color of the baked Easter cakes on top.

4. Delicious Easter cake!

Two medium Easter cakes
Active time 30-40 minutes, passive time 5-6 hours

570 g flour
150 ml milk
3 eggs
150 g butter
1 glass of sugar without a slide, you can take brown
yeast, 10 g
half teaspoons of salt
75 g raisins
50 g candied fruits
50 g almonds
half vanilla sugar powder
for glaze half a cup of powdered sugar, egg white, lemon juice

Dissolve yeast and a teaspoon of sugar in warm water. Let them rise until a foam forms. You can listen to them, they are lively and sociable; if you apply yeast to your ear, the right ones will immediately begin to whisper something. Combine 150 ml of warm milk (a little less milk, since the yeast is already in the water) and stir. Pour them into a large container and sift half the flour there. Moreover, it is better to divide this part of the flour into two, first pour out one part, mix with yeast with a mixer, and then the second and knead the dough. Wrap it in a blanket and place the dough on a radiator or in another warm place. This will take about 30 minutes to an hour - it all depends on how fresh the yeast is.
As soon as the dough doubles in size, it’s time to move on. Separate the whites from the yolks, leaving one yolk to grease the cake later. Grind the yolks with sugar and vanilla, and beat the whites until foam forms.
Add salt, yolks, butter to the dough, mix. Then add the remaining flour and whipped whites. The dough should not be very thick, but well kneaded and easily pull away from the sides of the bowl. Wrap in a towel and put in a warm place again.
When the dough has risen in volume and doubled in size, add raisins, diced candied fruits and almonds. Mix with the dough and place in molds, first lined with baking paper.
Let the dough rest in the molds until it doubles in size. Grease the tops of the dough egg yolk. Place in a cold oven, turn it on to 100 degrees and hold for 10 minutes. Then increase the temperature to 150 and bake for an hour. Check readiness with a wooden skewer; if the dough does not stick, then the cake is ready.
Cover with glaze once it has cooled slightly. For the glaze, take the egg white, beat until stiff, add half a cup of powdered sugar (through a strainer and slowly), beat, add a tablespoon of lemon juice, beat for another 10 seconds. Cover the cake and leave until the glaze hardens.

5. Kulich from Olga Syutkina

INGREDIENTS

1.5-2 kg flour
0.5 l milk
500 g butter
3 packets of dry yeast (11 g each)
Salt, on the tip of a teaspoon
vanilla and other food flavorings
5 eggs
400 g sugar
raisins, quantity at your discretion
a little vegetable oil
For the glaze
4 squirrels
100 g sugar

Preparation: in a large bowl, mix 500 g of flour with yeast. Prepare the eggs - 5 eggs and 4 yolks in one container, 4 whites in another. Beat the eggs and yolks with a mixer, and leave the bowl with the whites - they will be needed for the glaze. Pour 125 ml of milk into a saucepan, add pre-softened butter and bring to a boil. Pour in the remaining milk. It will become just desired temperature. Add 400 g of sugar and salt, stir until completely dissolved. Add beaten eggs, vanilla. You can also add other spices - cardamom, nutmeg, lemon zest, saffron. Pour the resulting mixture into a bowl with flour and mix thoroughly - the consistency of the dough will be like liquid sour cream. This is a dough and it should rise for 40 minutes to 1 hour. But now the moment comes when only intuition will tell you how much flour should be added to the dough. Add flour in portions, knead first with a spoon, then with your hands. The dough should not be very dense, but not liquid either. It is problematic to indicate the exact amount of flour, since its moisture content is different. Usually it takes almost 2 kg, or a little less. You need to knead for a very long time - 20-30 minutes. Long kneading is the main rule of cooking. yeast dough. The product from it will turn out airy, beautiful, and will not become stale for a long time. Place the dough in a warm place and let it rise 2 times (one hour after the start of fermentation, knead it). Then add the raisins, knead again and let rise for the 3rd time. Meanwhile, prepare the molds - they should be warm. Grease the molds with vegetable oil and place a cut out circle of baking paper on the bottom. Place the risen dough on the work surface, lightly knead it and place it in the molds so that it takes up 1/3 of the volume. Preheat the oven to 180 degrees. Let the cakes rise until they double in volume. Small cakes will bake for 30-35 minutes, large ones - 45-50 minutes. Check readiness with a wooden stick: if the stick comes out of the Easter cake dry, it is ready. While the cakes are in the oven, beat the whites with sugar until stiff foam. When ready, remove the cakes from the oven. First, leave them in the mold for 10 minutes and only then take them out on a towel. Lubricate the almost cooled cakes with glaze, otherwise it will dry out, turn into a hard crust and fall off. Decoration - to your taste!

6. Easter Easter cake

Ingredients

500 ml milk
11 g dry yeast (or 50–60 g raw yeast)
1–1.3 kg flour
6 eggs
200 g butter or margarine
250–300 g sugar
300 g raisins
1 tsp. vanilla sugar
glaze:
2 squirrels
100 g sugar

Preparation

Heat the milk a little (so that it is slightly warm), dissolve the yeast in it. Add 500 g of flour, stir well. Place in a warm place.
I pour warm water into a bowl and place the container with the dough in it. Cover with a towel. The dough should double in size (this will take about 30 minutes). Separate the whites from the yolks.
Grind the yolks with sugar and vanilla sugar. Beat the whites with a pinch of salt until foamy. Add the yolks to the suitable dough and mix. Then add softened butter and stir. Add whites, mix. Add the remaining flour (you may need a little more or less flour, it depends on the quality of the flour), knead the dough.
The dough must be kneaded well, it should not be stiff and should not stick to your hands.
Put the dough back in a warm place. Let the dough rise well (this will take 50-60 minutes). Soak the raisins in warm water for 10–15 minutes, then drain all the water. Add raisins to the risen dough, mix and put the dough back in a warm place. The dough should rise well. Grease the mold with oil and place the dough at 1/3 of the height of the mold. Cover with film or towel. Let the dough rise again in its form.
Place in an oven preheated to 100 degrees and bake for 10 minutes.
Then increase the temperature to 180 degrees, bake until done (I baked a cake 11 cm high and 17 cm wide for 35 minutes, 10 minutes at 100 degrees and 25 at 180 degrees).
To check the readiness of the cake, pierce it with a match (or a toothpick); if it is dry, the cake is ready.
Preparing the glaze.
Beat the whites with a pinch of salt until foamy. Add sugar, beat until stiff peaks form. Grease the finished hot cakes with glaze or protein cream and sprinkle with confectionery topping or decorate with candied fruits.
Bon appetit!

7. Custard cottage cheese Easter

INGREDIENTS
1 kg cottage cheese
250 ml cream 10% fat
5 eggs
2 cups sugar
250 g butter
100 g light raisins
100 g walnuts
50 g candied fruits
1 packet vanilla sugar
1 lemon

RECIPE

We only need the yolks, separate the yolks from the whites. Beat the yolks with sugar until white.
Add cream to the whipped yolk mass and bring to a boil in a water bath or in a saucepan with a thick bottom. Make sure that the yolks and cream do not burn. Stir constantly. Give to the received custard mass cool down a little.
Pre-fry the nuts in a dry frying pan or in the oven, peel them. Also select membranes and shell particles. Wash and dry the raisins, grate the zest of one lemon.
Rub cottage cheese, butter, raisins, nuts, candied fruits into the cooled custard-yolk mixture. lemon zest and vanilla sugar. Move everything well.
If you have a special form for Easter, place the resulting mixture there. But you can also put all this in a colander, having previously covered it with two layers of gauze. And place in the refrigerator under pressure for at least 12 hours. During this time, excess liquid will come out and Curd Easter will accept beautiful shape, decorate to your taste with candied fruits.

8. Chocolate Easter

INGREDIENTS

150 g chocolate with at least 75% cocoa content
1 kg of fatty non-acidic cottage cheese
200 ml cream 35% fat
120 g butter
200 g powdered sugar
2 yolks
1 tsp. grated orange zest

Cooking:
Rub the cottage cheese through a sieve 2 times. Beat 100 g butter with a mixer until soft cream, add cottage cheese and beat again. In a water bath, beat the yolks with powdered sugar until the mass increases in volume and brightens. Add the beaten yolks to the curd mixture. Break 100g chocolate into pieces and place in a bowl. Add the remaining butter. Place the bowl over a saucepan of simmering water and melt the chocolate, stirring. Cool slightly. Chop the remaining chocolate into small pieces. Stir melted chocolate into curd mixture, add chocolate pieces and orange zest. Whip the cream. Gently fold the whipped cream into curd mass. Line the Easter pan with 3 layers of gauze. Spread the curd mixture with a tablespoon, pressing well against the sides of the mold. When the mold is completely filled, cover the curd with the free edges of the gauze and tuck them in. Place the pan with Easter on a plate or in a narrow bowl. Place a saucer on top and apply pressure. Place the entire structure in the refrigerator. Monitor the amount of whey draining in the plate and drain it periodically. Easter must stand under oppression for 24 hours.

9. Easy and quick Easter cake

Girls, I want to offer you a recipe for a wonderful Easter cake. It prepares easily and quickly. The main thing is that it always works out. I’ve been baking Easter cakes using this recipe for 15 years now and it’s always successful. Maybe someone will find my recipe useful.

Of course, I really apologize for the photo.
I didn’t think to take a closer photo of the Easter cake.
This was our Easter table on last year's Easter Sunday.

We will need:

0.5 liters of warm milk, 6 eggs, 200 g plums. oil, 2-3 tbsp. sugar, 1 tbsp. raisins, 50g raw yeast or 16g dry (you can use 2 bags), 0.5 tsp. salt, vanilla, 2-3 tbsp. l. rast. butter, 1.5 kg flour.
Pour yeast 0.5 tbsp. warm milk, adding 1 tbsp. l. flour, 1 tbsp. l. Sahara. Stir all this well and set aside for fermentation - this is our dough.

Grind the eggs with sugar, add the butter, melted and cooled in milk.
(We take 0.5 liters of milk indicated in the recipe and pour it into a saucepan, take 0.5 cups from it for the dough, and in the remaining (what is in the saucepan) put 200g of drained butter and put the saucepan on the fire and heat until until the butter melts in the milk.
It turns out that we heat butter and milk at the same time.
Then remove the saucepan from the heat and cool.)
Pour in the dough and let it grow. butter, put raisins and add flour.
Stir everything with a spoon. Knead the dough.
It doesn't have to be cool!!!
It will turn out quite soft, but that’s how it’s supposed to be.
The dough will be very sticky - this is normal.
In the dough, the spoon can “stand”, even tilting slightly, but only slightly.

GIRLS!

I bake Easter cakes every year, without recipes.
Today I came across this good selection and decided to bake a particularly delicious cake this year.
And since the recipes are all so good, I’m sharing them with you.
Who needs it, take it!

I offer my recipe for pasochki (I hope not to repeat it to anyone)! The special thing is that I cooked from homemade products, i.e. homemade milk, eggs, butter, sour cream! Of course, it takes a lot of time, but the result is very pleasing! The pasochki turn out slightly moist, porous, airy and the taste of childhood is remembered))) This is the most delicious and refined recipe, loved ones noted (even my mother-in-law))) Read all the details and wishes in the recipe, I hope they will help you! Happy holidays and good luck to everyone!!!

Ingredients for “Homemade Easter cake”:

• (homemade) - 1 l
• (pressed, fresh. Can be replaced with 2 packs of Saf-moment yeast) - 150 g
• / (preferably first grade (2.5-3 kg)) - 3 kg
• (homemade, 4 egg whites per glaze) - 14 pcs.
• (also homemade) - 300 g
• (homemade) - 300 g
• (1 cup per glaze) - 1.4 kg
• — 1/2 tbsp. l.
• (any dark one is very tasty, can be replaced with candied fruits) - 2 cups.
• (2 tbsp (you can use vodka)) - 30 g
• (1 tsp) - 1/2 pcs
• (if you like, more or less is possible) - 2 packs.
• — 1/2 tsp.

Cooking time: 360 minutes

Number of servings: 20

Recipe for “Homemade Easter cake”:

One litre homemade milk heat until well warm, dissolve 150 grams of fresh compressed yeast (be sure to check the expiration date), or 2 packs of Saf-Moment yeast. Add 1/2 tbsp. l. salt, 1 cup sugar, 2 cups flour sifted through a sieve.
Leave the finished dough in a warm, quiet place (for example, in the oven) for 2 hours. I made the dough in a large 7 liter pan, this is what the dough turned out to be.

Place 14 eggs (preferably homemade, the color of the eggs will be much richer and the taste too) from the refrigerator in advance so that they are not cold. You need to take 4 squirrels and put them in the refrigerator

Pour all the sugar into the eggs (except 1 cup for the glaze), about a kilogram. We love sweet pasochki, 1.2 kg in total, they germinate perfectly, you can reduce the amount as desired. Beat with a mixer.

Melt the butter, because... homemade oil it takes a long time to become soft. Here is a photo of sour cream and butter)

This is roughly the kind of oil. It does not have a pronounced smell and taste, like store-bought, but in the dough it gives off the most necessary qualities.

First bookmark. Pour 4-5 cups of sifted flour into the dough, a third of the beaten eggs, all homemade sour cream 300 grams and half 150 grams of butter. Mix thoroughly, I do this with a whisk. The dough is like liquid sour cream, maybe even thinner. The smell has already started) Cover with a towel and put in a warm, quiet place for an hour and a half. I put it in the oven again, preheated a little, warm. This is how a miracle happens.

You need to keep an eye on the dough, as it rises quickly and well, I went for a walk with the child, when they arrived the oven was already a little flooded with dough! And during the second batch, a pipe in the bathroom burst, the dough came out into the oven again) they say this is a good sign, but I didn’t have time to take more photos, I apologize)))
Unfortunately, all the raisins in the nearest store were sold out, I had to use frozen grapes, I had sultanas. I soaked 2 cups of grapes in 30 g of cognac, although cognac can simply be added to the dough. You don’t need to soak the raisins or roll them in flour, just rinse them. We also grate some lemon zest.

Second bookmark. Add to the dough the remaining beaten eggs with sugar, 150 grams of butter, raisins with cognac (I have grapes), lemon zest, 1/2 tsp. nutmeg(seasoning in a bag), add vanillin. Also add sifted flour little by little. The photo shows what fermenting and airy dough before bookmark)))

Here's another photo, beautiful)

We knead the dough softer than for dumplings; it sticks to your hands, but is quite homogeneous, and falls gently from your hands. Unfortunately, I didn’t have time to take a photo, because my mother-in-law was replacing with wet towels and the child was on top) We set it up for an hour and a half in a warm, quiet place. I repeat, in a warm oven)))

This is how the dough turns out! The smell is simply gorgeous, drunken, aromatic! This dough is enough for baking in two batches.

While the dough was rising, I prepared the molds. I have everything quite banal, jars of peas, corn, olives, bought molds) I cut out circles, greased them with melted butter on both sides and put them on the bottom of the jars and baking dishes. I don’t recommend using vegetable oil, you can use margarine. It is better not to smear the walls with oil. Better yet, use paper forms from the store, they cost pennies and less hassle, but again I didn’t have time to buy them!

Turn on the oven to heat up, 200 degrees. Mix the dough a little, a little, then put 1/3 of it in the molds and let it rise for 15-20 minutes, cover with a towel.
I have a gas oven, I placed the baking sheet below the middle, but under it I put another baking sheet with some water (a couple of glasses) in the already preheated oven and load the pasochki). Bake for 40-50 minutes, until golden brown!

While our Easter cakes are baking, we make the glaze; I prefer eggnog. Take 4 egg whites out of the refrigerator, and in a large bowl begin to beat with a mixer with a pinch of salt until thick white foam. Gradually add sugar without interrupting the beating process. The result is thick white peaks, almost standing. Sugar can be replaced with powder, although it melted perfectly.
At this time, I kept hovering around the oven, peeking!) The paskas sprout beautifully, despite the fact that they are very sweet, believe me! This is for sure, because for some reason my oven went out at 30 minutes of baking, I had to set it on fire and wait some more, but the dough did not sink, everything turned out better than in previous years! Everyone Bon appetit! I will be happy to answer questions)