Sweet dough for Easter cakes is the most delicious tender. Recipe: Easter cake - The most delicious, richest, most real, most Easter

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 set their own butter dough for Easter cakes. His recipe seems too complicated, but worth a try.
To yeast dough could be called rich, it should be fatty, due to butter, margarine, eggs, and always sweet, for this they add a lot of sugar, raisins, candied fruits, honey. All products must be fresh, preferably farm or homemade. Carefully follow the proposed photo instructions step by step, and you will get a real rich Easter cake.

Taste Info Kulichi

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;
• Creamy margarine - 75 g;
• Wheat flour premium- 700–800 g;
• Vanilla sugar - 2 sachets;
• Sunflower oil unrefined - 1 tbsp. l.;
• Dark or brown raisins - 100 g.
• For fondant:
• The protein of one chicken egg;
• White granulated sugar or powder - 2/3 cup;
• Multi-colored powder - for decoration.

Products for Easter baking always fresh and high quality. Milk and eggs are better to take farm. Yeast must be pressed and must be fresh.

How to cook a delicious rich Easter cake on dough

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 wheat flour.


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


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


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

Carefully pour into the broth warm milk.


Sliced ​​​​pieces of butter and margarine are placed in a saucepan, put it on weak fire. Stir constantly so that the butter and margarine do not melt, but only soften.


softened butter and softened margarine add to the dough.


Next, the remaining beetroot and vanilla sugar.
Crack the eggs carefully and separate the whites from the yolks. You can do this with a special strainer, or just by hand.


The yolks should be beaten with a mixer or whisk so that they brighten a little.

teaser network

Greetings, and we continue to prepare for Easter! One of the main symbols of this bright holiday is Easter cake. And, if it symbolizes Mount Calvary, on which Jesus was crucified, then the rich dough is prepared in memory of the fact that the son of God always shared his meal with the disciples, and also in memory of the victory of Life over death.

The tradition of baking Easter cakes has entered our lives so deeply that it seems wrong to celebrate Easter without them. Therefore, every housewife has a recipe that she takes out of cookbook only once a year, exactly on the day before the bright holiday.

If you are still in search and have not managed to find your composition, which always turns out, then I suggest reading my selection. I have collected both simple yeast-free recipes for young housewives, and classic butter choux pastry for the more experienced.

In general, in any case, the treat for them will succeed, and you can read about that in this article.

The most delicious classic Easter cake recipe from custard dough

In old books, the mass from which the buns were baked was always brewed, so it turned out to be more tender. I decided that it would be better if I share with you a video where the hostess tells in great detail how to make such a dough.

Since we are analyzing this traditional recipe, then it is important to know that it is necessary to fully comply with the proportions and the list of ingredients. After all, this composition of products is quite expensive, because there it is necessary to take almost the entire roar of eggs, and even good melted butter. But for this you will be rewarded with the taste of dessert, which you definitely won’t buy in the store!

Easter cake from cottage cheese, like a cupcake

You need to understand the difference cottage cheese pastry, is not the same as Curd Easter. Kulich is flour pastry and Easter is just curd dessert. They have different recipes and they symbolize different things. But both are an integral attribute of a bright holiday.

So, now I will share with you a very tasty recipe that tastes like a cupcake. Of course, you can cook it in different days, but children will sweep it away from the festive table in a matter of seconds!

The whole secret of this cake is to constantly beat all the ingredients, then the dough turns out to be very lush and filled with oxygen.

Ingredients:

• 1 egg
• 150 g butter
• 350 g sugar
• 250 g cottage cheese
• Vanilla
• 0.5 tsp soda
• 1-2 cups flour

1. Beat the whites for three minutes in a good foam, without turning off the mixer, add sugar, melted, not hot (!!!) butter. And you need to beat for another three minutes.

2. The turn of cottage cheese has come, we also mix it with the general mixture until smooth.

3. Now introduce about a glass of flour and mix. In order for the mass to rise well, you need to extinguish the soda with vinegar and pour it into the mass.

4. Add vanilla on the tip of the aroma knife.

5. We also add flour until a consistency is obtained thick sour cream and add fillers, any. It will be delicious with poppy seeds and nuts.

6. Lubricate the form with vegetable oil, it is better to take the form itself no more than 15 centimeters in diameter, and even less is better. So that the center of the cake is well baked.

7. Bake in a preheated oven at 160 degrees for about 50-60 minutes.

This cake cannot be cut hot, because the cottage cheese is still wet inside, let it cool down.

Sweet recipe with candied fruits and raisins in a slow cooker

Now we have many helpers. We cook in the slow cooker and in the bread maker. When I choose to bake this treat in a bread machine, I take the program yeast bread, I just add a little more sugar than in the description of the same name in the instructions. I think that there is nothing complicated here, so I omit the description itself, but how to bake Easter cakes in a slow cooker, it’s worth being a little smart here.

Multicookers are different, there are with standard functions and they choose the "Baking" or "cake" mode, and there is with the multicooker function, when the temperature and cooking time are set independently. I have a standard technique, so I usually bake cupcakes by default for 50 minutes.

Ingredients:

• 120 ml milk
• 3 tsp dry yeast
• 2 eggs
• 50 g butter
• 100 g granulated sugar
• 1.2 tsp salt
• 1 tbsp sour cream
• 1 package vanilla sugar
• 200-300 g flour
• 160 g raisins and candied fruits

1. First of all, you need to dilute the yeast, you need to do this in warm milk, add a teaspoon of sugar to them and stir.

2. While the yeast begins to act, we need to beat the eggs with sugar into a small foam.

3. Now in yeast mixture sift the flour, wrap the bowl with cling film to create a greenhouse effect and leave our bowl alone for an hour.

4. Now add beaten eggs, vanillin, salt and soft butter.

5. And in the same bowl we begin to sift the flour, you need to do this until the dough begins to gather into a lump and reach for the spoon.

6. Now we need all the dough to rise, we transfer it to a large, oiled container and cover with a piece of cling film. So it will rest for about two hours. During this time, you will need to go up and knead the mass once.

8. We put the molds in the slow cooker for 30 minutes so that the Easter cakes still come up, and then turn on the “Baking” mode, it usually lasts 50 minutes. But it is better to bake them for 1 hour 40 minutes, so we set the mode again.

After the end of the regime, we do not open the lid for another 20 minutes.

Recipe from sweet creamy dough, which is always obtained

My mom always cooks holiday treat from sweet yeast dough. We were even intimidated in childhood that Easter cakes could fall off if we made noise. And we walked for half a day as quiet as mice. I now understand that this was a marketing ploy thought out by my mother in order to at least be in a calm environment for a little while. We were busy at that time or.

Ingredients:

• 170 g flour
• 240 ml cream 33%
• 30 g fresh yeast
• 2 tsp sugar
• 4 eggs
• Sugar - 220 g
• 550 g flour
• 100 g soft butter

1. First, we make an unusual dough. To do this, we heat the cream, and dissolve the yeast with sugar in them.

2. As soon as they disperse, we pour this mixture into the sifted flour.

3. Mix and put in a warm place for an hour.

4. The mass will rise well.

5. It's the turn to work with a whisk, we need to beat the eggs and sugar, then we spread the dough that has come up to them. Continuing to stir, gradually add the flour.

6. After we have entered all the prepared amount of flour, it remains to pour in the butter.

We stop adding ingredients when we see that the mass moves away from the walls of the bowl. Properly kneaded dough is soft, elastic and does not stick to your hands.

7. Place the cup under the cling film and leave to rise for a couple of hours. The mass rises well.

8. Knead the dough and at this stage you can add any fillers.

9. We fill out the form by 1/3.

Let the mass rise.

10. Bake our treat at a temperature of 180 degrees for about 50 minutes.

Here are the kids turned out, smooth and beautiful.

How to bake a dessert quickly and tasty?

For those who have guests on their doorstep or don't have time to cook, I suggest taking another one. delicious recipe, which also produces pastries, like a cupcake. Mainly because we don't use yeast.

And the highlight here is that even eggs are not taken into the composition! Great option for those who did not calculate and cooked all ten eggs for painting!

Ingredients:

• Butter - 100 g
• Sugar - 200 g
• Kefir - 125 ml
• Sour cream - 125 ml
• Flour - 2 cups
• 1 tsp soda
• 0.5 tsp citric acid
• Dried fruits

1. First of all, we need to grind a little butter with all the prepared sugar.

2. Now pour a little sour cream and kefir into this mass, mixing well. We spread dried fruits or other filler.

3. Sift the flour in advance and mix it with soda and citric acid. Mix and pour into the total mass. The consistency should be thick, not drain from a spoon.

4. We put it in a mold, leaving a place (about a third of the total volume), if the dough still grows up.

5. Bake at 180 degrees for 60 minutes.

Sweet treat is ready, it remains only to decorate it.

Delicious do-it-yourself Alexandrian dough cake

Alexandrian dough is very popular for making various kinds of muffins. In any recipe using this type of mass, you will find that a very large number of products are used.

I will say right away that if you do not need to present a large number of relatives and friends, then take a fifth of the entire composition. If you decide to make a lot of muffin, then stock up on a five-liter pan or bucket, because the dough grows well!

Ingredients:

• 250 g melted butter
• 0.5 liters of baked milk
• 5 eggs
• 100 g fresh yeast
• 2 tbsp cognac
• Zest of one lemon
• 1.5 kg of premium wheat flour
• 400 g granulated sugar
• 2 tbsp odorless vegetable oil
• Vanillin

1. We heat the milk with melted butter, it should be warm, 35 degrees.

2. Mix yeast with liquid warm ingredients. Now we add two whole eggs, and from the remaining three we take only the yolks. Also pour out the vanillin, vegetable oil and sugar. Mix everything and leave for 15 minutes until the yeast disperses.

3. While we are waiting for this time, we will steam the raisins with boiling water.

4. Put it in the yeast that came up, add cognac and zest there and mix thoroughly.

5. Now add flour until the dough begins to lag behind the walls of the bowl.

6. Close and leave warm for 2 hours, there will be a lot of dough.

7. After this time, we will transfer the mass into molds, cover them with a towel and wait for the mass to increase, only then we send them to bake.

8. Bake for 45 minutes at 180 degrees.

Such cakes are much tastier when they stand a little and cool down.

The dough remains soft for quite a long time due to the addition of vegetable oil to it.

The easiest dough recipe without eggs and without dough for beginners

For those who are not yet ready to mess with yeast or love yeast-free pastries I offer a recipe for kefir with turmeric. Spice is added for a beautiful amber color. We will take raisins as a filler, it is better to buy it different varieties, for example, white and black, so the baking cut will be much more effective.

Ingredients:

• 50 g softened butter
• 80 g granulated sugar
• 200 ml kefir
• 175 g flour
• 1 tsp soda
• 1.2 tsp citric acid
• 50 g raisins
• 1.2 tsp turmeric
• vanillin

1. Add citric acid, soda and turmeric to the sifted flour. Sifting is necessary to enrich the molecules with oxygen.

2. In another container, we begin to rub the butter with sugar. This is done quickly, so you can only use a spoon.

3. Now enter sour kefir and rub again.

4. Steam the raisins for 10 minutes, then drain the water and dry it with a paper towel. Then mix it with a spoonful of starch so that it is evenly distributed in the dough.

5. We begin to introduce flour, constantly stirring, pour out the raisins.

6. Leave the mass for 10 minutes, while kefir reacts with soda and citric acid, the dough will rise.

7. Put the dough on 2/3 molds.

8. Bake them for 40 to 60 minutes at a temperature of 180 degrees.

The oven must not be opened for the first 15.20 minutes.

lemon cake

Of course, I want to surprise my family every time with a variety of tastes and experiment with additives. Therefore, I suggest you move away from the classics and add lemon or orange peel.Believe me, the aroma will be unforgettable and the holiday will immediately sparkle not only with church colors, but also remind you that spring is outside and the sun is shining!

Indeed, as long as I can remember, a day Happy Easter it always falls clear and sunny, outside the window there are drops and the singing of birds, as much as the soul rejoices.

Ingredients:

• 400 ml milk
• 50 g fresh yeast
• 4 eggs
• 200 g sugar
• 180 g butter
• 1 lemon
• 600-800 g flour
• 150 g raisins

For glaze:

• 1 protein
• 5-7 tablespoons powdered sugar
• 2 tsp lemon juice

1. We breed yeast in milk, which we take half a glass. Add a couple tablespoons of sugar and mix well. We leave for 15 minutes. The milk for the dough must be warm!

2. Sift the flour into another bowl, pour the remaining milk and diluted yeast.

3. Tighten cling film, cover with a towel and send to a warm place for 50 minutes.

4. While the dough is rising, we will separate the whites from the yolks. Add sugar to the yolks and start beating. We put them in a dough, add melted butter and grated lemon zest to the mass.

5. Beat the proteins for 1.5 or 2 minutes until stable peaks and introduce them into the dough.

6. Now we introduce raisins and flour to knead the mass with our hands.

8. Put the dough into the mold by a third of the volume, because it will rise a lot.

Now we turn on the oven on the smallest mode and put the streets there to rise.

9. As soon as you see that the dough has risen, turn on the oven at 180 degrees and bake for 30 minutes.

10. Beat all the ingredients for the glaze with a mixer or whisk until thick and immediately coat the cakes.

The glaze will harden in 2 hours.

Delicious puff pastry cruffin for Easter

Those who follow the culinary fashion should like pastries called kruffin, it looks very unusual and luxurious. But it is very high in calories, because it is made from puff pastry, where each layer is soaked with oil.

I found a wonderful video in which the hostess shares step-by-step steps for preparing such a treat.

How do you like the idea? Personally, I would love to eat such a bun!

So that the children also form a love for the Bright Holiday, invite them. Have one coat the tops of the pastries with icing or melted chocolate, and sprinkle the other with coconut flakes or confectionery sprinkles. At this time, you can tell them where this holiday came from and what it means, because, as a rule, they talk very little about these topics with children now.

I thank you for your attention and look forward to your comments, because there are a lot of recipes for Easter cakes, and I, of course, did not cover absolutely everything, only those that are obtained in most cases and fit standard set products in an ordinary house.

Happy holiday, my dears!

Let's start cooking Easter cakes right after breakfast. First, take out the oil so that it has time to soften. Then let's start preparing the dough. On a low heat, warm the milk slightly. It should be warm, but not hot - about body temperature (we check with a clean finger), in too hot the yeast will die and the dough will not rise!

Take a large bowl for the dough - take it with a large margin, since the dough will still fit. Pour milk with yeast into a bowl and pour half of the flour into it (in this case- 1 kg).

We cover the bowl with the dough with a towel and put it in a warm place to approach. The dough should double in size. It takes from 40 minutes to 1 hour - very dependent on the room temperature. Now we have time to wash and wipe the forms for Easter cakes, do household chores, drink tea.

When the dough rises, mix everything well.

Beat the yolks with salt, vanilla, cardamom. Gradually add sugar and continue beating until the yolks are slightly white.

Cover the bowl again with a towel and place in a warm place. The dough should double in size again. Now it will take more time - from 1.5 to 3 hours. You can have time to cook dinner and maybe even have lunch!

At the same time, you need to wash the raisins, peel them from the sticks and let them dry.

We check the dough. Oh, it really went up a lot! It's a wonderful yellowish color and it has an amazing aroma!

Leave the cakes to rise in the molds until the dough rises by 3/4 of the height of the mold.

(Here, for those who made a full portion of the dough, some difficulties arise - after all, such a number of Easter cakes will not fit in any oven at the same time! There are several possibilities:

1. Instead of a large number small molds take a few large and tall ones. The area occupied by the forms will be less - everything will fit.
2. Divide the cakes into two parts, preferably also in size. We leave one part to approach, put the other in the refrigerator to slow down the process. During baking of the first part, we take out the remaining Easter cakes and put them in the heat to rise. We bake after the first.

Those who bake half or quarter portions will not have such problems).

So, the dough filled 3/4 of the form. Preheat the oven to 160-180 degrees and bake the cakes for about an hour. In no case do not open the oven before the Easter cakes are browned, otherwise the dough may fall from the temperature difference!

We check the readiness of the Easter cakes by piercing them in several places with a long wooden knitting needle. If the dough doesn't stick to the needle, the cakes are ready!

Let them cool and decorate with frosting. Ready Easter cakes are stored in a sealed container or in a bag without staleness, up to a week!

Here is a day in pleasant worries and has come to an imperceptible end!

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

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

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

Well, let's start cooking! Go!

Easter cake for the whole family - the most delicious recipe

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

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

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

We will need:

For a couple:

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

For test:

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

Cooking method:

1. It's no secret to anyone that any pastry is a success, the hostess must make the dough correctly. Therefore, start the cooking process with milk, make it warm, for this you can put a glass in hot water or slightly warm on the stove so that the temperature becomes 40-45 degrees.

And only after that place the yeast, which you knead in your hands, or if you use the dry version, then pour out the bag.

Interesting! Of course, with live yeast, which we are used to seeing in stores in pressed form, any sweet muffin turns out to be much tastier and more flawless.

2. In order for the dough to start playing, you need to add flour and sugar, without these ingredients it will not start to work. Mix and put on a sunny window to come up, to become a fluffy hat.

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

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

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

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

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

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

6. And the most important thing is the addition of flour. Pass it through a sieve several times.

Important! This must be done without fail, and sift the flour 2-3 times if you want the baking to be airy and light, and most importantly, fluffy.

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

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

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

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

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

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

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

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

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

Many people add a spoonful of flour to the berries before kneading, so that it is easier to knead. How are you used to doing?

Tear off a lump from the total mass and form a small ball out of it, which you lay on the bottom of the mold and lightly tamp to remove all excess air.

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

13. And in the meantime, when you notice that growth has begun and the Easter cakes begin to stretch quickly like grass in a meadow, then turn on the oven for heating. The temperature should be 180 degrees, and then, as soon as it warms up well, place the blanks. Bake for about 1 hour, depending on your oven and the size of the molds. For little beauties, 30-40 minutes is enough, those that are more than 50-60 minutes.

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

14. Check the readiness with any wooden toothpick, a stick is also suitable, the main one is to keep it dry.

Secret! So that the finished Easter cakes do not settle, after you put them on the table, put them hot in a horizontal position, and then cool and return to their original vertical form.

We noticed how cool and like a fluff our Easter dessert turned out to be, you can even see it in this photo. Well, just great! I hope you get the same result.

15. Now it remains to smear it on top with fudge, which is best made from gelatin. It is this that does not crumble and does not crumble. Take 1 teaspoon of gelatin and mix it with two tablespoons of water, move aside and let stand to swell.

In the meantime, add 4 tablespoons of water to sugar (100 g) and bring this mixture to a boil so that the sugar is completely dissolved. Pour such a sweet mass into the swollen gelatin and start whisking with a blender or mixer until a real cream. It will turn out sugar icing, it will slightly resemble a matte color.

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

16. When you cut the finished tidbit into pieces, you will immediately notice the difference, because the protein glaze immediately crumbles.

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

Wow and tasty treats!

An easy and simple recipe for making Easter cake with raisins

Well, well, in the previous version, we added raisins and candied fruits, but in this I propose to dwell on the classic version.

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

To keep your muffin from stale for a long time, you can use margarine instead of butter. But, here you see for yourself, all the same, it turns out very, very tasty in oil, and I don’t think that your pastries will lie for a very long time after cooking.

We will need:

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

Cooking method:

1. We start work in order. As always, you have to bring the milk to a warm state. Therefore, at first, always touch it with your hand, if the hand endures and it is pleasant to her, then everything is fine.

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

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

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

Interesting! If you take margarine instead of butter, then the muffin will lie with you much longer in time and will not deteriorate. Although we have never had it up to this point))).

Thus, the dough is almost ready, but there is something else to do. Namely, put this mixture for the whole night in a warm place. Let it stand and seethe, that's the whole point in such an interesting approach. Yes, and you will agree that it is very convenient, you do not need to get up and beat the dough so that it does not run away.

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

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

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

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

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

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

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

Well, now it remains to wait a bit, about 1.5-2 hours.

4. After you prepare the molds for work, you can take metal ones and even many take cups, they are under condensed milk. It's funny, everyone managed to somehow adapt. I personally love paper store forms, they are elegant and very comfortable. So, grease with vegetable oil, you can sprinkle with a little more flour or semolina.

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

Remember! You need to fill the cups by 1/3, a maximum of half, otherwise it will inevitably be that the dough will run away, especially if you have high-quality yeast.

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

Check readiness with a wooden stick.

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

6. Saddle her quite easily. take one chicken protein and 100 g of powdered sugar. Beat with a mixer until you get a fluffy mass, that is, a snow-white cream. Or use

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

We bake a dessert according to a proven recipe with raw yeast

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

Very juicy and rich Easter cake 2019 from cottage cheese

You probably when you read the title, immediately thought, but how is this even possible. And like this! Not only do you have to cook such a delight only once a year on a bright holiday, but you also need to try to make the taste amazing, and appearance was undeniably handsome and attractive.

To achieve this, of course, you need to know and fulfill all the conditions and requirements from kneading to baking. Here is an instruction for you, you can say from A to Z, and let everything work out for you!

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

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

I write the ingredients for only two servings, if you want you can take a lot more, the main thing is to keep all the proportions.

We will need:

Cooking method:

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

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

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

3. Prepare chicken eggs and yolk, break them into a bowl and rub well with a whisk into a fluffy mass along with sugar. This is best done with a mixer, it's faster. Beat approximately 5 minutes.

After egg mixture mix with curd.

4. So, look, the dough has become a hole and has increased several times, so we are moving on. Combine with the resulting yellow curd mass.

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

Important! Soak the raisins in hot water and then dry.

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

8. Lubricate the forms with butter or vegetable oil and place in each lump of dough. Remember to fill out the form only halfway. Wait until the dough rises and doubles in size. Cover the molds with cheesecloth to keep the adze from drying out.

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

10. The top can be covered with foil so that it does not burn, but do this not immediately, but 20 minutes after they are in the oven.

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

12. In the context, the curd miracle also looks very cool and cool! Umm, try it!

The classic recipe for kulich on dough

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

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

We will need:

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

for glaze:

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

Cooking method:

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

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

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

5. Thus, the dough should become elastic and shiny, it will take you 15 minutes in time.

6. And now, as usual, leave in a warm place, covered with a napkin or film for 1.5-2 hours before rising. Then precipitate and wrap again, refrigerate for at least 4-5 hours.

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

7. Best of all, if you have time, let the dough stand in the refrigerator for about one day, and then take it out and beat it with your hands. See how great it came up, now do the following, add nuts and any washed fruits, well, do not forget to dry them on a paper towel.

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

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

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

11. Such a glaze prepared in this way does not crack or crumble. Decorate as you wish. Happy you!

Quick Cookie Recipe

This option is for the lazy, because it is yeast-free, agree that not everyone always has enough time, but you always want homemade and tidbits, and not what they sell in the store.

Of course, there are quite different recipes and each is good in its own way, I suggest you watch this interesting and new recipe that will help you do this rich dish even more beautiful and fragrant, look and see for yourself. The owner of this video does not add soda, as is customary to do, but something else.

The most delicious recipe for an old cake

Typically, these recipes are passed down from generation to generation. Do you have one like this? Nanernyaka yes, and it's very cool! After all, according to the proven version, it is always joyful to cook.

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

We will need:

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

Cooking method:

1. Take milk from the refrigerator, it's okay if you have it a little sour, well, suddenly such a situation arose, you can also bake from this. So, warm it up or put it in a glass in hot water so that it becomes warm.

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

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

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

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

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

5. Add softened butter, and in another bowl, sift 500 g of flour again and start adding to the egg mixture. Do this gradually in parts, and most importantly, knead with a special nozzle from the mixer, if there is none, then the usual one. Yes, I completely forgot about the salt, add it here.

As the dough becomes more dense, start kneading with your hands. It will turn out sticky and viscous, but you do not need to add additional flour.

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

6. Do not forget to mix the dried dried fruits with one tablespoon of flour, and mix. Also add almonds and zest of one lemon for flavor.

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

8. In the meantime, take care of the forms, grease them with butter and sprinkle with flour, and you can generally put a circle of parchment paper on the bottom.

9. Lightly sprinkle the table with flour and begin to knead thoroughly with your hands. This is a fascinating process, and most importantly, an interesting one. Divide the dough into equal pieces, and crumple into balls, and if raisins come out on the upper side, then remove it or hide it inside the dough, otherwise it may burn.

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

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

12. The baking time will depend on the size of the mold, approximately 40-50 minutes. Check for readiness with a toothpick. Put them on a barrel and roll every 10 minutes, as they are still hot and may still lie on their sides.

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

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

Cooking Easter from cottage cheese without baking at home

Now let's make one more masterpiece, because no one celebrates this Christian day without a real Easter, according to all traditions and customs. This can be especially seen in families where all believers must have cottage cheese on the table. Moreover, it is prepared truly from natural cottage cheese, and not from curd mass, for tender and juicy taste sour cream is taken, and for color there are a lot of yolks.

The recipe is simple and not confusing, everyone will like it without exception, especially young hostesses and beginners in the field of cooking. After all, it is also custard, and as you know, everything custard is insanely delicious.

We will need:

Cooking method:

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

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

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

4. Now all curd mass will need to be boiled on fire. Be sure to stand near it and constantly stir.

Important! Cook over low heat until boiling, as soon as you see the first bubbles, immediately turn off.

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

7. Add Walnut, raisins and almonds, mix and put in a pastry box, which must first be rolled with damp gauze.

8. Fold the ends of the gauze and press down with oppression, refrigerate for one day.

9. You can also drag it with a rope so that the shape is not lost. Place a bowl down to drain any excess whey. Easter is well compressed during this time.

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

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

There are a lot of baking recipes for the festive table on the Bright Resurrection of Christ. Below we have tried to collect the best of them. Such pastries can be prepared in the traditional way or using a slow cooker and a bread machine. But first things first.

dough recipes

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

We wash and steam raisins (200 g). We put it with yeast and eggs. Add vanillin (to taste), cognac (2 tablespoons) and sifted flour (2.5 kg). Knead so that a soft mass is obtained. We leave for an hour. Its volume should double.

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

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

Easter cake with raisins

Recipe: We breed yeast (50 g) in a glass of warm milk. Pour flour (150 g) and salt there. We knead. Rub the yolks (6 pcs.) With sugar (2 cups). Proteins (6 pcs.) Must be whipped into foam. Melt the butter (300 g). We mix all the 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 pastries 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 pastries.

• The remaining flour (800 g - 900 g) and vanilla sugar and knead with dough so that the mass is not very thick. We wait until its volume doubles and add raisins (150 g). Mix and spread on prepared forms
• Filled with a third of the form, put in a warm place and cover with a towel. When the dough has increased in volume, it is necessary to grease the tops. sweet water and put in the oven
• When the cakes are baked, they need to be removed from the oven, cool and decorate.

Easter cake with raisins and candied fruit

RECIPE: We are preparing the dough. Yeast (30 g) is diluted with milk (500 ml) and mixed with flour (300 g - 400 g). We put the dough for 3-6 hours in a warm place. After the dough rises, add the remaining flour (600 g - 700 g), eggs (3 pcs.), Sugar (200 g), butter (200 g), ground cardamom, saffron and candied fruit. Mix well.

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

• We put the mass in a warm place. When it rises 2-3 times, grease the molds with oil and fill half. We are waiting for it to rise, grease with yolk and sprinkle with chopped almonds and candied fruit
• We bake at a temperature of 200 degrees for about an hour. Remove, cool and decorate cakes

Homemade cake recipe

• Beat eggs (8 pcs.) With sugar (0.5 kg). Add sour cream (200 ml), cinnamon and vanilla (at the tip of a knife). Add softened butter (200 g). Dissolve fresh yeast (50 g) in warm milk (500 ml). We add to the mass. Mix everything and add flour (1.5-2 kg). kneading the dough
• Grease a deep saucepan from the inside with oil. We put 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. The procedure is repeated 3 times. Before the last batch, add candied fruits (100 g) and raisins (100 g) to the dough

IMPORTANT: You need to do Easter baking on Clean Thursday. Before that, be sure to swim before sunrise and, with a clean body and thoughts, prepare delicious dishes.

• Lubricate the baking molds with oil and put the dough in them. Its volume should not exceed half the form. Leave cookies for 30 minutes
• Turn on the oven to maximum and bake the cakes for about 10 minutes. Then the fire must be reduced to a minimum and baked until a crust appears.
• Remove cookies from oven, let cool and decorate.

lush 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.
• Dilute yeast (50 g) in a small amount of milk and add eggs (2 pcs.). Mix and add to dough. Mix it until smooth and put in a warm place.

IMPORTANT: During cooking Easter dishes you can not swear, quarrel and argue. All negative energy can be transferred to food.

• Divide sugar (2.4 cups) into two parts. In one half, beat the squirrels (8 pcs.), And grind the second with yolks (8 pcs.). Mix both masses from top to bottom and add flour. We mix everything again. Waiting for the dough to come
• We beat out the dough. We divide into two parts and put each in a greased form. Let the dough rise and bake at 180 degrees until cooked.

Easter cakes with nuts

• To prepare such pastries, we take raisins (100 g), almonds (100 g) and candied fruits (100 g). We sort out the raisins, clean them from twigs and other debris. We fill hot water for 15 minutes. Then we drain the water
• Soak almonds in boiling water for 3-4 minutes. Then drain the hot water, pour the nuts cold water and peel the almonds. We dry the nuts for 2-3 minutes in the microwave, then fry in a pan and chop with a knife. Blender for crushing nuts is not good

IMPORTANT: Only two types of nuts are mentioned in the Bible: almonds and pistachios. Therefore, only such nuts should be used in Orthodox Easter baking.

• We warm 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 must be put in a warm place and covered with a towel
• Rub the yolks (6 pcs.) With sugar (300 g) and vanilla (1 teaspoon). Beat egg whites with salt
• Opara should be ready in 30 minutes. This will be signaled by its volume. It should increase by 2-3 times. Add yolks, melted butter (200 g) to the dough and mix. Proteins are added 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 for the fact that more flour may be required. Its amount depends on many factors.
• The dough must be placed in a pan and sent to approach in a warm place. Depending on the temperature, it will fit in 40 minutes-1.5 hours. Roll 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 it to a warm place. We are waiting for it to increase by 1.5 - 2 times. Preparing forms. Lubricate the bottoms with oil and spread the oiled parchment along the walls
• Put the dough on the table and cut into pieces. Each piece is rolled into a ball and placed in a mold. Forms need to be put on a baking sheet, and wait until the dough rises. After that, the forms are sent to the oven preheated to 100 degrees.
• After 10 minutes of baking Easter cakes, you need to increase the temperature to 190 degrees and the oven is already ready. We take out the forms with Easter cakes from the oven and leave for 10 minutes. Then we take them out of the molds and decorate

simple cake

• We heat milk (125 ml) and dilute yeast (15 g) in it. Pour into a bowl with sifted flour (100 g). Mix and cover with a napkin. We leave for 30 minutes
• Grind two yolks and protein with sugar (100 g) and pour 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 baking. If it turned out fine and beautiful holiday bread, then the family was waiting for success. If the pastries cracked and did not come out, then you should expect misfortune.

• We fall asleep the rest of the flour (200 g). Knead, cover the dough with a napkin and leave for 1 hour in a warm place. We wash the raisins (100 g) and fill it with cognac (30 ml). Dump the risen dough and add the raisins. Knead the dough again and leave for 1 hour
• We line the cake pan with baking paper. Lubricate with butter and fill with dough. The dough should take 1/3 - 1.5 forms. Leave the dough in the molds for 1 hour
• We heat the oven to 100 degrees. We put the form in the oven and after 10 minutes (when the dough rises) we increase the temperature to 180 degrees. We bake 30-40 minutes
• After removing, we wait for the cake to cool, and cover it with icing

Cake recipe without yeast

• We wash the raisins (100 g). Dry it and sprinkle with flour. Sift the flour (300 g - 350 g) several times. We rub the peel of a lemon (1 pc.) On a fine grater. Add soda (1 teaspoon) to kefir (300 ml) and leave for two minutes
• We heat the oil (100 g). Add turmeric (1/4 teaspoon), zest and sugar (150 g) to it. You can add vanilla sugar for flavor. Pour kefir with soda and mix
• In the resulting mass, add flour and raisins. The dough should not be very liquid. We check the consistency by eye. Add flour if necessary. We fill the prepared molds by ½ - 1/3 of the volume. We put them on a baking sheet and place them in an oven preheated to 180 degrees. We bake until done. Removing and decorating

Cottage cheese 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. Moving to a warm place
• Separate the proteins from the yolks (6 pcs.) And beat them with a pinch of salt. Rub the yolks with the remaining sugar (2 cups) and vanilla (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 pastries” are baked on the Feast of the Resurrection of the Lord. Such products include english cupcake and the Australian windling. Very filling and high calorie meal.

• In warm milk (500 ml), we dilute the yeast that has come up. Mix and add the rest of the ingredients: cottage cheese, yolks, sour cream (200 g), butter (250 g), vegetable oil (50 ml) and mix. Add whipped egg whites at the very end. Mix everything thoroughly
• Add flour in small portions, constantly stirring the mass. The dough should not become tight. But also liquid dough must be avoided. We leave it for 2.5 - 3 hours to approach. During this time, it needs to be kneaded 2-3 times.
• After that, you need to grease the forms, and fill them 1/3. Leave the completed forms for 30 minutes. After the dough doubles in the molds, you need to bake Easter 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. A piece of chocolate (100 g) needs to be crushed into small cubes. Grated 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 leaven. At the end, add melted chocolate. The dough should be soft and uniform. The consistency must be adjusted by adding flour.

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

• In the finished dough, you need to add pieces of chocolate and orange zest. Leave the mass for 10 minutes. Then divide it into several parts, cover and leave for another 30 minutes. After that, you need to fill the forms and leave them for 3.5 hours in a warm place
• Bake chocolate cakes needed at 180 degrees. When the crust becomes ruddy, you need to remove the pastries from the oven, let them cool and decorate

Italian panettone cake

In Italy, the holiday table on this bright day is sure to be 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 mass, cover with a film and send to 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 homogeneous mass
• Add flour (540 g), soft butter (70 g) and salt. To knead the dough, it is better to use a mixer at low speed with a special nozzle. After the mass has taken on 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 the monastery, located near Milan. She gathered a small amount of already meager ingredients and added lemon zest. Which predetermined the taste of the future pie. And his continued success.

• Sprinkle the table with flour, pour the mass on it and knead. Periodically you need to sprinkle the mass with flour. The dough processed in this way is formed into a ball and left for 3-4 hours in a greased bowl
• We heat the oven to 170 - 180 degrees. We place the mass in the molds, grease the surface with yolk and bake. 20 minutes after the start of baking, the surface of the cake is cut crosswise in order to get the traditional "crown"

Sweet Easter cakes recipes

Sugar, eggs, milk and other flavoring ingredients holiday baking, are a muffin. According to tradition, all preserved products were added to baking for the first meal after fasting. That is why the muffin turned out to be heavy and very satisfying.

The most delicious cake

• Melt the butter (600 g) and wait until it cools down. Dilute yeast (100 g) in warm milk (1 l), add flour (600 g), vegetable oil (3 tablespoons), salt and sugar (100 g). Put in a warm place for 1 hour
• Yolks (12 pcs.) And squirrels (10 pcs.) Separately beat with brown sugar(350 g each). Add vanillin to the yolks while whipping (2 sachets)
• When the dough rises, add beaten yolks and melted butter to it. We mix the ingredients. We prepare raisins (400 g). Before adding to the dough, it must be rolled in flour.
• Add flour (1.5 kg) to the dough. Mix until smooth. Add raisins and candied fruits (400 g). Mix again. Leave for 30 minutes in a warm place
• When the dough comes up, you need to add the whites whipped into a strong foam. Mix thoroughly and wait for it to rise again. We bake cakes in the traditional way

Easter cake with cherries

• We prepare the dough and put it in a warm place. Pour saffron (1 pinch) with a spoon of boiling water and let it brew. When the dough doubles, you need to add salt, yolks (10 pcs.), Frayed 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 steep foam and add them to the prepared mass. We fall asleep the remaining flour (2 kg) and knead the dough to the optimum consistency. We leave in a warm place. When it suits, 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 let the mass increase in volume. We bake at a temperature of 180 degrees. The last 10 minutes the temperature can be reduced by 20 degrees

Kulich custard

• Pour sugar (1 tablespoon) into milk (50 ml) and mix. Crumble yeast (40 g) and leave for 20 minutes. Boil milk (200 g) and pour flour into it (1-3 tablespoons). Knead the mass with a wooden spoon
• We heat the cream (200 g), add them to batter and mix. When the mixture has cooled to room temperature, pour in the yeast. We put the dough in a warm place
• Melt the butter (150 g). Separate the proteins from the yolks (5 eggs). Rub the yolks with sugar (1.5 cups) and vanilla (1 teaspoon). Beat the whites before making a dense foam. Pour the yolks, butter and salt into the dough. Mix and add whites. Knead the mass from top to bottom.
• We add flour (700 g - 1 kg) in several steps, constantly kneading it with our hands. Ready dough oiled, placed in a bowl and covered with a towel. The bowl must be placed in a warm place.
• Preparing "filler" for custard cake. To do this, cut marshmallows (50 g) and marmalade (50 g) into small cubes. We wash dried apricots (100 g) and cut it in small pieces. Add these ingredients to the risen dough. We knead it. Leave in a warm place
• We divide into parts. We put 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) into the mass with yeast diluted in it (12 g-16 g). We mix. Cover with a towel and let rise
• As soon as the dough rises, you need to add eggs (3 pcs.) to it and leave it to rise again. After 1-2 hours, you need to add raisins (2 tbsp.). Knead. Let it reach and divide into parts. Bake in molds for 30-40 minutes at 180 degrees

Kulich monastic

• 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. Mix and chill. Combine the contents of the two bowls. Add flour (400 g), mix and send to a warm place to rise
• When the dough has risen, add one yolk and one whole egg to it. Knead and add raisins (100 g). Mix the dough again and let it rise
• Forms for baking should be greased with butter and filled with dough halfway. We wait until the volume of the dough increases and bake in the oven at 180 degrees until cooked. The monastery cake is decorated with sugar icing

Kulich on dough

• Properly prepared dough for dough will help to fully activate the potential of yeast. Opara is a leaven that helps to bake from a heavy sweet dough lush and airy cake
• Steaming is quite easy to prepare. It is necessary to warm the milk to 28-30 degrees. Dissolve yeast in it and add flour. To make a dough, usually take the full amount of milk and yeast from any recipe and half the amount of flour.
• Dough is bred in a deep bowl. Yeast, milk and flour should not exceed 50% of the volume of the container. You need to be prepared for the fact that the dough will 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, the rest of the ingredients are added to it.
• The kneaded dough should be allowed to come up and bake sweet airy cakes

Easter recipe in a slow cooker

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

• Sift flour (450 g), add salt, vanillin and dry yeast (2 teaspoons) to it. We 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.). We cut it into two halves and squeeze the juice from one
• Add in the flour mixture of eggs and sugar, juice and orange zest. We mix. Then add softened butter (100 g) and knead the dough again. Place it in an oiled bowl. Cover with a towel and send to a warm place
• While the dough is coming up (usually takes 1.5 - 2.5 hours), you need to prepare the raisins. To do this, it must be cleaned, washed and steamed. Then dry and roll in flour. Knead the risen dough lightly and mix with raisins.
  Lubricate the multicooker bowl with oil and place the dough in it
• We turn on the "heating" for 2-3 minutes. Turn off and let the dough rise for 30 minutes. The multicooker must be closed. After half an hour, we activate the "baking" mode. We set 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 useful tool in the kitchen. If you want to bake delicious and fragrant bread, then you can not do without this device. You can also bake cakes in a bread machine.

RECIPE: Pour peeled raisins (175 g) with cognac and let it brew for 20 minutes. Pour whey (200 ml) into the container of the bread machine. We fall asleep 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. We make a place for yeast (11 g) in the middle of a heap of flour and pour it there.

Activate the mode sweet bun"and bake a cake.

Easter cakes

Baking for Easter table is not limited to cakes and cupcakes. There are a lot of recipes for pies that bake Easter.

Cottage cheese easter pie

• Mix flour (200 g), baking powder (1/2 teaspoon), sugar (40 g), vanillin (5 g), eggs (1 pc.) And chopped butter (80 g). Proteins (6 pcs.) Must 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 egg white mixture and stir
• Lubricate the baking dish and lay a layer of dough. We prick it with a fork and bake for 10 minutes at a temperature of 200 degrees. Then we put the curd mass in it, grease it with yolk and bake at a temperature of 180 degrees. After 15 minutes, make an incision along the perimeter of the cake. Before serving Cheesecake needs to be sprinkled with powder

Easter pie with raspberries

• Dilute yeast (30 g) in warm milk. Add salt, some sugar and flour. We leave the mass in a warm place. Eggs (4 pcs.) Rub with sugar (3/4 cup). Add butter (6-7 tablespoons) and lemon peel. Pour the risen dough into the container, mix and add flour (2 cups) and milk (1 cup). Knead the dough well and let it rise
• When the dough rises, it must be kneaded again and placed in a mold. We bake in hot oven within 35-40 minutes. hot pie take out of the mold, pour raspberry syrup(3/4 cup). Again, put in the form and leave for several hours
• We heat up the raspberry marmalade and grease the surface of the pie with it. Grind the almond cake and sprinkle it with crumbs raspberry pie. Decorate with berries

Easter cupcakes

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

classic cupcake

• We take out the oil (250 g) from the refrigerator and wait until it warms up to room temperature. We heat the oven to 200 degrees. We clean the raisins (0.5 cups) and pour boiling water over it. 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. Added, mixed and add the following. After adding the last egg, pour cognac (2 tablespoons) and raisins filled with water into a bowl
• Lubricate the cake mold with butter. We shift the dough into a mold and bake the cake at a temperature of 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 flour (1.5 cups) and add sugar (3/4 cup), soda (1/2 teaspoon), baking powder (1 teaspoon) and salt (1/4 teaspoon) to it. In the center of the mass we make a recess and mix in it the oil (1/2 cup), eggs (2 pcs.), banana puree and vanilla. Mix the dough until smooth. We put it in molds (it is better to use muffin molds) and bake

These cupcakes can be decorated with icing and banana slices.

Easter Bun

There are always a lot of pastries on the Easter table. If you want to surprise guests who are used to Easter cakes, diversify your menu with delicate and fragrant Easter buns.

• We knead flour (450 g), milk (210 ml), egg (1 pc.), Salt (0.5 tsp), sugar (50 g), butter (50 g) and dry yeast (1.5 h . spoons). Add cinnamon to the dough nutmeg, coriander and vanillin (optional and to taste). After mixing a little, add steamed raisins (75 g) and dried apricots (25 g). Knead until smooth
• We divide the dough into several parts. We form buns from them and put them on a baking sheet. On each bun, you need to make an incision crosswise with a knife. Leave the pan for 40-50 minutes in a warm place
• We heat the oven to 200 degrees. Knead flour (50 g) and margarine (2 tablespoons). Pouring cold water until a paste is formed. We place it in a cornet and draw lines in the shape of a cross on a pre-prepared place on the buns
• The buns need to bake for about 15 minutes. When they are browned, remove from the oven and coat with icing sugar with a silicone brush.

Easter gingerbread

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

• The butter is melted (100 g) and honey (250 g) and sugar (250 g) are added to it. Constantly stirring the mass with a wooden spoon, add a pinch of ginger, cinnamon and cloves to it. Let the mass cool down.
• Whisk the eggs into foam (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). We mix the ingredients. You should get a homogeneous dough. Putting it in the fridge
• We roll out the dough to a thickness of no more than 0.5 cm. Cut out gingerbread cookies of any shape from it. We spread them on a baking sheet covered with baking paper and bake at a temperature of 180 degrees
• When the gingerbread cookies are baked, wait for them to cool and cover with icing

Easter frosting recipe

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

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

Curd Easter

Cottage cheese Easter is prepared only once a year. Traditionally, this dish is prepared in a "raw" way. That is, no 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 mass. Mix the curd mass and add sour cream (250 g). Knead so that the mass is homogeneous, and the sugar crystals dissolve in it.
• The consistency of the resulting mass should resemble thick cream. Add salt to it and mix again. We put the mass in the form for Easter, put it under a little oppression and send it to the refrigerator
• In order for the cottage cheese Easter to turn out tender, instead of sugar, you need to use powdered 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 flakes and other ingredients. Sometimes such pastries are decorated with white icing. It imitates the fur of an animal.

• To prepare such edible decoration for the table you need to dissolve a spoonful of sugar in warm milk and add yeast. When the yeast (7 g) begins to rise, add flour (100 g) to it and knead the dough. We put the dough in a warm place. It should approximately double in size.
• Melt the butter (90 g). Add sugar (100 g), mix and add an egg (1 pc.) And vanillin. Mix everything well again.
• Add the resulting mixture to the brew. We bring it to uniformity 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, roll it out and use a stencil to cut out a lamb figure. From the rest of the dough you need to roll out 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
• Put the lamb figurine on a baking sheet. We put “woolen” circles on it in their place. We bake the lamb at a temperature of 180 degrees for about 30 minutes. When the color of the cake turns golden, take the baking sheet out of the oven and let it cool.

Easter Bunny

Another symbol of Easter is the hare. IN Western countries to decorate the Easter table, they make figures of a hare from marzipan, bake cookies and buns in the form of this animal. And although this symbol of Easter is not so common in our country, surprise your children and guests of your house with a chocolate figurine of a hare on this Bright holiday.

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

Angela. When baking Easter cakes, it is very important that the dough is not liquid or, on the contrary, thick. Easter cakes from liquid dough will become flat, and from thick, heavy and hard. And do not forget to fill the form with dough only halfway. If the dough in the forms is larger, then it will “run away” from them.

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

Video: Easter cake with protein icing