How to bake Easter cake in a Vitesse slow cooker. We bake Easter cake in a slow cooker with lemon zest, almonds and raisins - simple and delicious recipes for Easter with fresh yeast

Cooking Easter cake is always a sacrament and a bit of witchcraft. Not a single ritual pastry requires such attention, time and love as Easter cake. And besides, you must be one hundred percent confident in your oven, because it is so insulting to get a burnt or sunken Easter cake. But in a multicooker, such embarrassment will not happen! Uniform heating and the ideal temperature for baking simply will not allow the cake to remain raw or burnt, the main thing is to choose the right baking time.

The only inconvenience of baking Easter cake in a slow cooker is that you can bake one Easter cake at a time. But big! In addition, when cooking Easter cake in a slow cooker, you should take into account some features that will allow you to bake real cake, no different from a cake in the oven.

For the preparation of the dough, fresh pressed yeast should be used. If there is no such yeast, take dry ones, especially for baking. Ordinary instant dry yeast may not withstand repeated raising of the dough.

For Easter cake in a slow cooker, you can use almost any recipe, just reduce the amount of ingredients. It is not worth leaving part of the dough in order to bake several Easter cakes - the dough can “overshoot”. If you want a lot of Easter cakes, you will have to cook the dough in a new way every time. This has its advantages: you can bake several types of Easter cakes.

The "Baking" mode in many multicooker models is limited to 60-65 minutes. This is not enough for baking Easter cake, since the dough for it is literally overloaded with baking. After the signal about the end of the mode, do not open the lid, but immediately set additional time in the same mode or leave the baking in the heating mode. Total time baking is usually about an hour and a half.

The slow cooker is also good because the dough in it is perfectly proofed before baking. To do this, put the dough in an oiled multicooker bowl, close the lid and set the heating mode for 10-25 minutes. Be careful, in some models of multicookers this mode is literally thermonuclear!

Another drawback of the multicooker is the non-ruddy top of the finished baking - not so important in the case of Easter cake: you still fill the top with a thick layer of glaze.

Use icing to decorate the cake. She happens different types, we offer you several recipes.

Simple icing on water. 1 stack powdered sugar, mix with 4 tbsp. water.

icing on egg. Mix 1 egg with 100 g of powdered sugar, then beat until white with a whisk or mixer.

Glaze with protein and lemon juice. Beat 1 chilled protein with 100 g of powdered sugar until thick, add lemon juice and beat again.

Glaze on milk. Combine ½ cup of water with ½ cup of sugar and 30 g of butter, put on fire and cook until the syrup thickens. Don't digest! Use warm.

Glaze with lemon juice. 1 stack powdered sugar rub with 1 tbsp. lemon juice until smooth and immediately apply to the cake. This frosting dries quickly and is non-sticky.

White glaze. Beat 250 g of powdered sugar with 5 egg whites, then add ½ stack. flour and mix well.

Icing. 1 stack boil sugar with ½ stack. milk over low heat to such a density that a drop of syrup does not spread into cold water, cool to temperature fresh milk and beat thoroughly with a mixer until a homogeneous white mass of jelly density is obtained. Milk can be replaced with cream. The resulting fudge should be immediately applied to the cake.

Classic Easter cake in a slow cooker

Ingredients:
2.5 stack. flour,
1 glass of sugar,
2 eggs,
75 g butter,
2 tbsp vegetable oil,
100 ml milk
20 g fresh pressed yeast
50 g raisins,
a pinch of salt,
vanilla, cardamom.

Cooking:
Kick the yeast in warm milk with a teaspoon of sugar and leave for 15-20 minutes. Beat the whites with sugar, add to the yeast along with a glass of flour and leave the dough to come up warm. It should increase by 2-3 times. Rub the softened butter with salt and yolks, add to the dough, add the sifted flour and knead the dough. Cover with a towel and let rise in a warm place. In the meantime, steam the raisins, drain the water from them, dry them and lightly roll in flour. Put the raisins into the risen dough, add flavorings, mix and let stand for 30 minutes. Then grease the dough vegetable oil and knead it for at least 20 minutes. Put in the multicooker bowl, let rise under the lid, then set the "Baking" mode for 60-65 minutes, then leave on heating for 20-30 minutes (do not open the lid).

Vienna cake

Ingredients:
1/2 liter of baked milk
500 g sugar
250 g butter,
5 eggs
2 yolks,
75 g fresh pressed yeast
1 tsp salt,
100 g raisins,
20 g vanilla sugar,
1.5 kg flour.
Glaze:
1 protein
1 tsp lemon juice
100 g of powdered sugar.

Cooking:
Mix yeast with warm milk, add softened butter, sugar, yolks and beaten eggs. Leave the dough warm overnight (at least 8 hours). After the lapse of time, add salt, raisins, pre-soaked in boiling water and dried, to the dough, vanilla sugar and flour and knead the dough with oiled hands. Cover with a napkin and put in a warm place for 1-1.5 hours. When the dough has doubled in volume, put it into the multicooker bowl, filling it to a third of the volume, and set the “Heating” mode for 15-30 minutes, watching the rise process. After proofing, set the "Baking" mode for 65 + 15 minutes. After the signal about the end of the mode, check the readiness, remove the cake from the bowl and cool.

orange cake

Ingredients:
500 g flour
200 ml milk
25 g fresh pressed yeast
250 g sugar
150 g butter,
2 eggs,
100 g candied citrus fruits,
2 oranges
vanillin.

Cooking:
For dough, dilute yeast in warm milk, add 2 tbsp. sugar and 4 tbsp. flour and leave under the film for 15 minutes in a warm place. In the meantime, grind the eggs with sugar (leave 100 g for syrup), add softened butter, vanillin, orange zest, salt, candied fruits, mix, pour in the dough and add the sifted flour. Knead the dough with your hands, not minding that it will be quite sticky. Put in a warm place for 3 hours to rise. Put the risen dough into the multicooker bowl, turn on the "Heating" mode for 10-15 minutes, then turn off the multicooker and leave the cake to rise for 30-40 minutes. Then set the "Baking" mode for 120 minutes (60 + 60). Cool the finished cake and soak with orange syrup made from orange juice and 100 g of sugar.

Easter cake on yolks

Ingredients:
550 g flour
250 ml milk
4 yolks,
125 g butter,
150 g sugar
½ tsp salt,
4 tsp dry yeast,
2-3 tsp brandy,
vanilla, candied fruits, raisins - to taste.

Cooking:
Mix half the flour with dry yeast. In a bowl, grind the yolks with sugar until white, add softened butter, pour in warm milk, mix, add salt, vanillin and cognac. Beat thoroughly with a mixer and combine with flour and yeast. Continue kneading the dough, gradually adding the remaining flour. The dough will be slightly sticky. Cover the dough with cling film and leave to rise warm for 2-2.5 hours. When the dough has risen, stir in the raisins and candied fruits. Put the dough into a greased multicooker bowl and let it rest for 40-50 minutes, periodically turning on the heating mode. When the dough has doubled in size, close the lid and set the "Baking" mode for 90 minutes (60+30). Cool the finished cake on a wire rack and decorate.

Curd cake

Ingredients:
110 ml milk
100 g butter,
150 g homemade cottage cheese,
2 eggs,
100 g sugar
500 g flour
3 tsp dry yeast,
½ tsp salt,
1 sachet of vanilla
raisins, dried fruits, candied fruits - to taste.

Cooking:
Pitch the yeast in warm milk with 2-3 tablespoons of flour and 1 teaspoon of sugar. Beat the eggs with sugar, add the dough, melted butter, salt, vanillin and cottage cheese rubbed through a sieve. Stir and gradually add flour. Knead the dough and let rise in a warm place. The dough should increase in volume by 2-3 times. After that, mix raisins and dried fruits into the dough, roll into a ball and put in a greased multicooker bowl. Let rise and set the "Baking" mode for 90 minutes. Cool, decorate.

Easter cake with baked milk

Ingredients:
250 ml baked milk,
250 g sugar
170 g butter,
3 eggs,
1 yolk,
30-40 g fresh pressed yeast,
50 g raisins or cinnamon (dried cherries),
½ tsp salt,
650-700 g flour,
vanillin, cardamom - to taste.

Cooking:
Shake the eggs, add softened butter, yolk, sugar, warm milk with yeast diluted in it, mix and leave to ferment overnight. In the morning, add salt, washed and steamed raisins, vanilla or cardamom and flour, after sifting it, and knead the dough, dipping your hands in vegetable oil. You need to knead for a long time, at least 40-50 minutes. Put the dough in the multicooker bowl and leave to proof, periodically turning on the heating mode. When the dough rises, turn on the “Baking” mode for 80-90 minutes.

Chocolate cake on kefir

Ingredients:
2 eggs,
1 stack Sahara,
150 g butter,
1 stack kefir,
½ tsp soda,
2 stack flour,
6-8 tbsp raisins,
3 tbsp cocoa,
vanilla sugar.

Cooking:
Rub eggs with sugar, add melted butter, kefir, flour mixed with cocoa and soda, washed and dried raisins and knead the dough. Pour the dough into the bowl of the multicooker, greased with oil, close the lid and set the "Baking" mode for 50-60 minutes.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

When I bought a slow cooker, I began to actively master it, my family ate a lot of goodies. Here Easter is on the nose, so I decided to try to bake an Easter cake in a slow cooker, since it has a large bowl, 5 liters. I found the right recipe and took a chance. The result, I tell you, exceeded expectations! There were 4 types of Easter cakes on the table, everyone unequivocally said that mine was the best and tastiest of all! Therefore, I am happy to share with you the recipe for Easter cake in a slow cooker, see below step by step recipe with photo.

Starting baking, I was afraid that it would not work out, because there are so many nuances in baking Easter cakes, but the recipe is very simple, and you will definitely cope with it. Therefore, without hesitation, we proceed to baking, and God help you!

Ingredients:

• Flour - 4-5 glasses (flour is different, so it's hard to say exactly);
• A glass of milk (I took the usual store-bought, better, if available, homemade);
• 4 eggs (also preferable from domestic chicken);
• A glass of sugar (which is 250 g);
• Half a pack of good quality butter (cake after all!);
• 2 tablespoons of vegetable (which is odorless) oil;
• A tablespoon full of dry yeast;
• raisin guest;
• Vanillin sachet.

All products were brought to the table in a timely manner so that they were all the same temperature. And let's go! We take a bowl (not plastic!), Pour in the yeast, literally a spoonful of sugar to them, mix.

Pour warm warm milk, mix, let them stand for themselves, think, the yeast will begin to ferment.

In a second bowl with the rest of the sugar, beat the eggs lightly.

Melt the butter (just put it on something warm).

Now mix the ingredients of both bowls.

Slowly, in portions, add flour, knead. The dough turns out to be very warm and cozy, it does not stick, it feels right alive in the hands. Lubricate the multi bowl with butter, and put our lump of dough there.

We turn on the heating, turn it off after 5-6 minutes. That is, we have already set the heat, let the dough come up there slowly (no need to rush). We repeat in half an hour.
Now we open the multicooker, look at the state of the dough: if it has risen high, you can switch to “Baking”, if it has not yet come up enough, turn on the heating for another 5 minutes, and wait another half an hour. In baking Easter cakes, rush is not needed, we are slowly catching up with the dough.

Everything, our dough has reached the desired state, we turn on “Baking”, I have a maximum of 50 minutes, so I turned on 50 and 20 minutes in 2 runs (the power of the unit is 700 W).
We open it, we look: everything is fine - the top, of course, will not be ruddy, this is understandable, but we will cover it with glaze, so it does not matter.

When I bake regular pies, I just take them out on the grill, turn them over, and again into the cartoon, bake the top until golden brown. But the Easter cake will not endure such blasphemy. Therefore, it will be as it is.

Recipes for the most delicious Easter cakes are on our website, because they are so easy to cook in a slow cooker!

Easter cake will turn out rich, not high, heavy and very tasty!

For a 3 liter multicooker bowl:

• Salt - 1 pinch.
• Dry yeast - 1.5 teaspoons;
• Eggs - 3 pieces;
• Butter or margarine for baking - 100 grams;
• Sugar or demerara - 100 grams;
• Flour - 250-280 grams;
• Dried fruits, nuts, candied fruits - to choose from;
• Cinnamon, ginger, vanilla, saffron, turmeric, etc. - taste.

For glaze:

• Lemon juice - 1 tbsp. spoon;
• Powdered sugar - from 3 tbsp. spoons or more.

Combine flour with sugar or demerara and dry active yeast, mix.

Add ground spices to taste: cloves, cinnamon, vanilla, ginger, cardamom, saffron, turmeric.

Mix all ingredients into an even mixture. Add melted butter and eggs mixed with a pinch of salt.

Knead the dough, add fillings to it, for example, nuts and raisins.

Place the dough in a greased multicooker bowl and set the “yogurt” or “multi-cook 30-40 degrees” mode to rise for about 1 hour.

The dough is heavy so it won't rise as much as other types of dough.

Then set the "baking" mode for 1 hour. After the multicooker signal, the cake is ready.

Decorate with icing and decor to your liking.

For example, lemon glaze made from lemon juice with powdered sugar, which you just need to mix. The thickness of the glaze depends on the amount of powdered sugar.

Bon appetit!

Recipe 2: Easter cake with yeast in a slow cooker

Bake Easter cake in this way for a long time, but the result will not disappoint you. As a result, you should get two Easter cakes. I have a 5 liter slow cooker.

• Flour - 1 kg
• Fresh yeast - 50 gr.
• Milk - 0.5 l
• Yolks - 15 pcs.
• Butter - 350 gr.
• Salt - ½ teaspoon
• Sugar - 250 gr.
• Raisins - 200 gr.

We make dough for the cake dough. We sift the flour.

Mix two tablespoons of flour with two tablespoons of sugar and a glass of warm milk. Add crushed yeast to this mixture and stir. Put the future dough for Easter cake in a warm place for an hour and a half.

Separate the whites from the yolks, beat the yolks with sugar.

When the dough rises, pour the remaining milk, melted butter, whipped yolks, vanillin into it. Gradually add flour and start kneading the dough. The dough should be tight and elastic.

Place the dough in a bowl and cover with cling film. Keep it for an hour in a warm place - during this time it should rise.

After that, the dough must be kneaded again. Start kneading it, while adding raisins and, if necessary, flour. Divide the dough into two parts.

Place the first piece of dough on the bottom of the multicooker. It should occupy a third of the volume, because the cake will increase greatly during baking. Turn on the "Keep warm" mode for one hour, then change the mode to "Baking". Bake the cake for an hour. After the signal, turn the cake over and bake for another twenty minutes.

Ready-made Easter cake made of dough can be sprinkled with powdered sugar or decorated with icing. Bon appetit!

Recipe 3: how to bake an Easter cake in a paper form

From the specified amount of dough, you will get 4 Easter cakes in paper forms 90 mm in diameter.

Ingredients:

• Eggs - 3 large or 4 small;
• Warm milk 60-70 g;
• Sugar - 5 tablespoons;
• Salt - 0.5 tsp;
• dry yeast 10-11 g;
• butter 55-60g;
• wheat flour 350 - 370 g;
• vanilla;
• raisins (optional) - 100 g;

To decorate the top:

• ready-made sugar fudge;

• protein - 1 pc.;
• powdered sugar 180-200 g.

Pour warm milk into the capacity of the bread machine, add eggs to it. It is better that their temperature is at room temperature, once in warm dough, trembling will begin to “work” faster.

Pour in salt, sugar, vanilla (you can also use citrus flavor), add soft (melted) butter.

Add flour and yeast last. After closing the lid, select the “dough” mode for 1 hour.

The finished dough must be kneaded.

If you use raisins or candied fruits in baking, transfer the dough to a large container, pour in the raisins, it should be dry or rolled in flour. Stir.

Divide the batter between the molds, filling them 1/3 full.

We install the molds in the bowl of the multicooker, put it in the unit and keep it warm for a couple of minutes. A closed lid keeps drafts out. The form will warm up - the heating should be turned off. We maintain the specified time, slightly opening the lid to the slot, we look after the process. It is very important that the dough stand.

The dough that has increased in volume can be put on “baking” without waiting for the specified time.

After 60 minutes of cooking, the cakes can be turned over.

Take out the finished Easter cakes and, if necessary, lay them on a barrel so that they do not fall off.

While the cake is cooling, whip the protein with sugar into a snow-white foam, it takes about 5-7 minutes. White caps made of proteins with sugar look very appetizing, if you wish, you can decorate them with additional decor. Either use finished glaze without eggs, based on powdered sugar.

Recipe 4: Easter cake on yolks in a Redmond slow cooker

For test:

• Flour - 550 gr.
• Milk - 250 ml.
• Yolks - 4 pcs.
• Butter - 130 gr.
• Sugar - 150 gr.
• Salt - 0.5 tsp
• Instant yeast - 3.5 tsp
• Vanillin - on the tip of a knife
• Marmalade, raisins, candied fruits, nuts - optional
• Confectionery dressing - 2 tbsp.

For glaze:

• Cream cheese - 150 gr.
• Powdered sugar - 150 gr.
• Water - as needed

Pour flour into a deep bowl and add instant yeast, mix well.

In a deep saucepan I rub the yolks and sugar. I add melted butter. pouring in warm milk. I add salt and vanilla.

Beat with a mixer until light foam.

Gradually add flour and finely chopped marmalade, stirring with a spoon. kneading soft dough. It will stick to your hands, so you can lubricate them with vegetable oil or cold water.

I roll the dough into a ball, tear it up with a towel and put it in a warm place for 2 hours to approach.

I lightly knead the risen dough with my hands. I lubricate the multicooker bowl butter(I grease it high enough, because the cake turns out to be high).

I shift the dough into a bowl, in the center of the bottom. I close the lid. I turn on the "Keep warm" mode for 10 minutes. I turn it off after 10 minutes, and leave the dough to rise in the slow cooker for 30-40 minutes.

It should double in size.

When the cake is suitable, I turn on the "Baking" mode, the cooking time is 1 hour 20 minutes. I leave the cake to bake. I don't flip the kulich!

I take out the finished cake in the bowl from the multicooker and let it cool for 10 minutes. Then carefully remove it with a kitchen mitt or towel. Transfer the cake to a plate and set aside to cool slightly.

I'm making frosting. I put cream cheese in a deep bowl and add powdered sugar, beat with a mixer. The icing should be thick enough, if whipping is too heavy, you can add 1-2 tbsp. water.

Spread the finished icing on the top of the cake. Decorate with confectionery powder. Ready!

Recipe 5: Easter cake with dried fruits in a slow cooker

Recipe for 6 people:

• flour - 1 kg
• dry yeast - 10 gr
• milk - 400 ml
• egg white - 7 pcs
• egg yolk - 5 pcs
• granulated sugar - 200 gr
• melted butter 300 gr
• vanilla sugar - 2 tsp
• dried apricots - 50 gr
• raisins - 50 gr
• almonds - 50 gr
• dried cherries - 50 gr
• vegetable oil - 3 tbsp.
• powdered sugar - 100 gr
• lemon juice- 2 tbsp.
• starch

Mix 500 grams of sifted flour with yeast and warm milk and leave for 1-1.5 hours.

Whisk 5 egg whites with salt to thick foam.

Whisk the yolks and 1 cup sugar until the yolks are white.

mix melted butter with yolks, vanilla and whites.

Add the egg-butter mixture to the dough, mix with the remaining flour and leave for an hour. Add dried apricots dried cherries and crushed nuts with raisins.

Lubricate the multicooker mold with vegetable oil and turn on the heating for 10 minutes.

Fill the bowl of the multicooker by a third with dough and leave to heat for 10 minutes. Turn off the multicooker, but do not open for another 40-60 minutes until the dough fills the entire form.

Bake the cake in the "Baking" mode for 60, and then another 30 minutes.

Beat 2 proteins with powdered sugar, adding it little by little, pour in lemon juice and add starch.

Grease the finished cake with icing on top and decorate with powders. Bon appetit!

Recipe 6: a large cake with cottage cheese in a slow cooker (with photo)

Very beautiful, delicious and very tender cake with a curd note.

• Cottage cheese (preferably fatty) - 150 gr.
• Milk - 110 ml.
• Butter - 100 gr.
• Eggs - 2 pcs.
• Sugar - 100 gr.
• Salt - 0.5 tsp
• Flour - 500 gr.
• Yeast (high-speed) - 3 tsp
• Vanillin - 1 pack. (1 gr.)
• Raisins - to taste (I have 0.5 cups)
• Chopped dried apricots - 0.5 cups.

For fondant:

• Protein - from 1 egg.
• Sugar - 0.5 tbsp.
• Salt - a pinch.
• Confectionery sprinkles - to taste.
• Almond petals - to taste.
• Sugar paints - I use them for writing on Easter cakes.

In warm milk we need to dilute instant yeast. Add 3-4 tbsp. flour and 1 tsp. Sahara. Stir and let the dough rise for 20-30 minutes.

Separately, beat eggs with sugar. Then add beaten eggs, butter, which we pre-melt (you can do this in microwave oven).

First with a tablespoon, and then knead it with your hands. The dough is very tender, elastic and pliable. We cover the bowl with a napkin and put it in a warm place to rise, for example, in the oven. The dough rises very well.

When the dough has risen, we stir in the steamed and dried raisins and dried apricots (previously chopped).

We turn on the slow cooker to the HEATING mode - we warm it up a little, grease the bowl with butter and lay out the formed bun.

Let the dough rise again. Approximately 40-60 minutes are needed.

Then set the BAKING mode for 60 + 20 minutes. After that, we will need to turn the semi-finished cottage cheese cake and again set the time on the BAKING mode for 20-25 minutes.

At this time we will protein fudge. You just need to beat the whites with salt and sugar with a mixer until the state of good peaks.

We bring the cake to fully prepared, and after notification of its readiness, we take out the cottage cheese cake from the multicooker and grease it with the prepared fudge.

Top with confectionery sprinkles almond petals and make an inscription with sugar paints.

Recipe 7: Easter cake with saffron (step by step photo)

Easter cake according to this method of cooking in a slow cooker turns out to be porous, does not crumble, and most importantly - incredibly appetizing and fragrant.

• flour - 0.5 cups for dough and about 500-700 g for Easter cake
• milk - 1-1.2 cups
• eggs - 3 pcs.
• pressed yeast - 25 g.
• salt - ¼ tsp
• saffron - on the tip of a knife
• granulated sugar - 1.5 cups
• butter - 70 g.
• vanilla sugar - 1 pack
• raisins - 50 g.
• dried apricots - 50 g.
• glaze
• dressing

Recipe 8: Easter cake with raisins in the Redmond slow cooker

Easter cake will be low, but very tasty!

• 5 eggs
• 1 cup of sugar,
• ¼ tsp salt,
• 1 cup flour
• 100 g butter,
• 0.5 cup raisins
• Baking Powder 1 sachet (5g),
• For decoration: raisins, poppy seeds, powdered sugar.

Mix eggs, sugar, salt and baking powder in a bowl, beat for 10-15 minutes.

Add melted butter, mix again.

And only now you can add flour. The dough must be thoroughly kneaded. It should be moderately thick, not spread and not form a lump.

Add the washed hot water raisins and stir again.

This is what the finished dough looks like.

We spread the multicooker pan with baking paper, lightly oil it.

We put the dough for Easter cake in a saucepan, smooth it well. The dough will be 1.5 cm high.

We put the slow cooker on the “Baking” mode for 1.5 hours.

He takes out the finished cake. He rose to a height of 6 cm!

Now we decorate the cake with powder, raisins and poppy seeds. Happy Easter!

Hello everybody!

As the great Easter holiday approaches, many begin to think about the menu. holiday table. The most important thing that should be on the table is, of course, and. In this regard, there will be many options for these sweet desserts in stores.

Since ancient times, in Rus', Easter was baked exclusively by themselves and then lit up in the church. With the help of the recipes presented by me, let's bake Easter cake with our own hands. After all homemade baking, but made with soul and love cannot be compared in taste with the purchased one.

And in this case, we will be helped by a miracle technique - a slow cooker. In my kitchen, it's just like a lifesaver. Easter cakes baked in a slow cooker are very fluffy and tender. Below are a few recipes, I'm sure you will find your recipe that you and your whole family will like.

Home baking is always a holiday. And if this is Easter cake for a bright Easter, then doubly so. The recipe for this Easter is not complicated, and if you follow all the steps in sequence, then even a novice hostess will succeed. The most important thing in this business is a good mood, stock up on it and create a masterpiece in the kitchen.

Ingredients:

• Flour - 500 g
• Eggs - 5 pcs
• Butter - 100 g
• Powdered sugar - 100 g
• Lemon - 1 pc.
• Milk - 250 ml
• Yeast - 1 teaspoon
• Sugar - 150 g
• Raisins - 180 g
• Salt - a pinch

Cooking:

The first and very important step is to prepare the dough. Milk should be at a temperature of 38-40 degrees, pour in the yeast, stir until completely dissolved. Add a glass of flour, before that do not forget to sift it, mix it, cover with a clean towel and put it in a warm place for half an hour.

The dough should rise and increase significantly in volume.

Pour the mixture of yolks with sugar into the dough and mix well.

The main rule in preparation yeast dough- all ingredients must be warm, and the flour must be sifted

Then add a little melted butter to the dough, you need to mix everything thoroughly until smooth.

Then whipped proteins and mix everything again.

Pour the flour that remains into the dough and knead it with your hands until a plastic state. It should not stick to your hands. Transfer the dough to a deep bowl and cover with a towel, put the bowl in a warm place for 1 hour.

At this time, rub on fine grater zest of one lemon. Soak the raisins in boiling water until it swells, drain the water from it and dry it on a towel

When the dough has risen significantly, stir in the raisins and lemon zest. Leave the dough to rest for 10-15 minutes. Then transfer to an oiled multicooker bowl, select the Keep Warm program and let the dough rise for 10 minutes. Then, without opening the lid, switch to the "Baking" mode, you need to set the time yourself for 1 hour 40 minutes.

Prepare the icing from the whites. Beat the whites first with a pinch of salt, then add powdered sugar and beat until thick.

Do not rush to immediately remove the freshly baked Easter cake from the multicooker, leave it for another 20 minutes to rest. Decorate it by smearing it with icing on top, sprinkle with special sprinkles and holiday dish ready.

Happy tea drinking!

Cooking in a Redmond multicooker

There are countless recipes, so it's worth trying and finding the one that suits you best. Such a cake turns out to be very magnificent and high, enough for big family. Recipe with raisins. It is very convenient to cook in the Redmond multicooker, you can also put the dough in it for rising.

Ingredients:

• Milk - 200 g
• Eggs - 3 pcs
• Sugar - 150 g
• Vanilla sugar - 8 g
• Cognac - 100 g
• Raisins - 100 g
• Dry yeast - 9 g
• Flour - 700 g
• Salt - a pinch
• Vegetable oil

Cooking:

Pour raisins with cognac and leave it for now.

If you do not want to use alcohol, you can pour orange juice or just warm water.

Take a deep container and pour warm milk into it, it must be room temperature. Add dry yeast, a tablespoon of sugar, four heaping tablespoons of flour. Mix well.

Cover the bowl with a clean towel and leave for 30 minutes.

In the meantime, take a smaller container, break eggs into it, add salt, a pack of vanilla sugar, regular sugar and beat everything well.

Then pour the melted and cooled butter into the egg mass. Stir again and set aside in a warm place.

When half an hour has passed, send oil to the dough egg mixture and mix everything.

To the finished dough, you need to add flour in small parts, kneading the dough with a spoon.

Do not forget to sift the flour, this is important for the splendor and airiness of the cake.

You need to add flour as long as it is possible to mix the dough with a spoon, you do not need to knead with your hands. You should get a thick sticky dough. It should perfectly gather in one lump.

Take a multicooker bowl, coat the bottom and walls with vegetable oil.

Put the dough in it.

Put the saucepan in the multicooker, close the lid and select the “Multipovar” program, set the temperature to 35 degrees, time 1 hour 20 minutes, press start and leave the dough to rise. The dough should increase in volume by about 2 times.

Dust the work surface with a little flour and remove the dough from the multicooker bowl. Drain all the liquid from the raisins, add a spoonful of flour to it, mix and add to the dough. Lightly dust the raisins into the dough with flour. Knead the dough for just a couple of minutes, no more.

Do not add a lot of flour, the dough should remain soft and plastic, due to the oil it does not stick to your hands.

Then grease the washed and dried bowl of the multicooker again with oil. Make an even lump out of the dough and send it to the saucepan.

Put the dough bowl into the multicooker. Select the "Multi-cook" function, set the temperature to 35 degrees and the time to 35 minutes. We are waiting for the test to rise again.

The dough should rise to half, check and close the lid again.

Select the "Baking" program, set the time to 1 hour 40 minutes and leave the cake to bake.

Do not open the multicooker lid during baking.

When the multicooker beeps ready, pierce the cake wooden skewer and if it is dry, leave it in the switched off multicooker for 20 minutes so that it rests and only then remove it by going around the edges with a silicone spatula.

It is not necessary to fry the top, decorate the cake sugar icing and sprinkle with candy sprinkles.

Here is such a beautiful and very tasty Easter cake turned out.

Happy tea drinking!

How to cook wet cake

Very original and delicious wet cake in a multicooker. We will cook in three forms and decorate with candied fruit, nuts and tangerine slices. To prepare it, you need to stock up on time and patience, but you will certainly like the result. So try and cook with good mood then you will definitely succeed.

Ingredients:

• Milk - 120 ml
• Dry yeast - 3 tsp or fresh - 40 g
• Butter - 50 g
• Eggs - 2 pcs
• Sugar - 100 g
• Salt - 1/2 teaspoon
• Sour cream - 1 tbsp. spoon
• Vanilla sugar - 8 g
• Flour - 200-300 g
• Raisins, candied fruits - 160 g
• Dried cranberries - 50 g
• Tangerines, nuts - for decoration
• Gelatin - 1 pack
• Apricot jam or any other

Cooking:

Pour the yeast with milk, add half a tablespoon of sugar, the temperature of the milk should be about 40 degrees, mix until the yeast dissolves.

Beat two eggs with sugar.

Pour the sifted flour to the diluted yeast, about half a glass and mix until smooth. Cover the bowl cling film You can also put a towel on top. Set aside for 45-50 minutes.

At this time, pour boiling water over the raisins for 5 minutes and drain the water, rinse the candied fruits in water and lay them on a towel to dry.

Add half a teaspoon of flour to the raisins and mix.

In the resulting dough, add a pinch of salt, vanilla sugar, sour cream, soft butter and egg mixture. Mix everything until smooth.

Sift the flour in small pieces and knead with a spoon until the dough comes together into a tight but soft ball.

In order for the dough to be easily removed from the bowl, grease it with vegetable oil. Transfer the dough into it and cover with cling film, then with a towel. Leave for 1.5 - 2 hours.

During this time, the dough needs to be kneaded once.

The dough should rise like this and become airy.

Add candied fruit and stir.

Divide the dough into three equal parts and arrange them into shapes. Place a hot stand at the bottom of the multicooker bowl and place three forms with dough on top.

First you need to turn on the “Heating” mode for 20-30 minutes and wait for the dough to rise with the lid closed. Then turn on the baking mode, set the time to 1 hour 40 minutes.

After the beep of readiness, leave the Easter cakes in the slow cooker for 15-20 minutes. Use a wooden stick to check if the stick is dry, it's done. Cool them on their side when turning frequently.

Lubricate the cooled cakes with jam.

Put candied fruits, nuts on top of the jam, dried cranberries and tangerine slices.

To fix the decoration, prepare confectionery gel. Dissolve gelatin in warm water.

In a small saucepan, add a tablespoon of sugar and a tablespoon of honey. Pour in 30 g of water. Put on fire, stirring constantly, wait for the sugar to dissolve, then add gelatin and mix. Cool the gel to room temperature.

Coat the cakes with gelatin gel.

All is ready, have a nice tea party to you!

Dough for Easter baking with dry yeast

In our time, when we are all in business and worries, it can be difficult to devote time to cooking dishes that require a significant investment of time. This also applies to the preparation of Easter cake, which is traditionally prepared not at all quickly. But there is a way out of this situation. I will tell you how to quickly and easily prepare the dough using dry yeast.

We will need:

• Egg - 4 pcs
• Flour - 3 cups
• Sugar - 1 cup
• Vanilla sugar - 8 g
• Dry yeast - 1 tbsp. spoon
• Butter - 100 g

Cooking:

1. Warm the milk a little in the microwave, then add a tablespoon of sugar and yeast to it, mix and set aside for 20-30 minutes.
2. Eggs must be beaten with an incomplete glass regular sugar and a pack of vanilla. Melt butter and cool, add to beaten eggs and mix.
3. As soon as the milk-yeast mass is infused, pour in the mass of eggs and butter. Mix everything well.
4. Gradually, in small portions pour in the flour, before that, naturally sift it, and knead the dough until it becomes elastic, but at the same time remains elastic.
5. Divide the dough between the molds, filling them only a third. Put the forms for a couple of hours in a warm place. Only if the dough rises well, the Easter cakes will be airy.
6. Ready!

Recipe for a delicious cake with candied fruits, dried apricots and raisins

Very beautiful, porous, delicate and air cake. If you like dried fruits, then this recipe will certainly please you. Decorating it with various Easter-themed powders, this delicacy will decorate the festive table on this wonderful day of holy Easter.

Ingredients:

• Milk - 1 glass
• Eggs - 3 pcs
• Flour - 4.5 cups
• Butter - 150 g
• Dry yeast - 1 sachet
• Salt - a pinch
• Vanilla sugar or vanillin - 1 sachet
• Raisins - 100 g
• Candied fruits - 50 g
• Dried apricots - 50 g

For glaze:

• Powdered sugar - 100 g
• Egg - 1 pc.
• Sprinkle confectionery - for decoration

Cooking:

Before cooking, rinse the raisins and cover with hot water.

Heat the milk a little and pour over the yeast. Add a couple of tablespoons of sugar, mix and put in a warm place for 20 minutes until characteristic bubbles appear.

Separate the whites from the yolks. Pour half the sugar to the proteins and beat until their color changes, they should become a white lush mass.

Mix whipped proteins with yeast dough.

Sift a glass of flour into a bowl and mix until no lumps remain. Leave for 20 minutes.

Then add another cup of flour and mix again until smooth.

It is advisable to take the butter out of the refrigerator in advance so that it melts. Mix it with the remaining yolks with sugar using a mixer.

Add the mass to the dough.

Sift the remaining flour into a bowl and knead the dough until it stops sticking to your hands.

Stir raisins, dried apricots and candied fruit into the resulting dough, mix thoroughly.

Lubricate the multicooker saucepan with vegetable oil, send the dough into it.

Place the saucepan in the slow cooker and turn on the "Heating" function for 20 minutes. It is necessary that the future pie rise.

Then select the “Baking” function, the default time for this program is 1 hour, but this is not enough for Easter cake. Set the time to 1-40 minutes and bake.

As soon as the multicooker informs you that it is ready, turn it off, but immediately ready-made pastries not worth taking out. Give her time to stand a little more, about 30 minutes will be enough.

For decoration holiday treats Prepare the white sugar frosting.

Mix the protein from one egg and powdered sugar with a mixer until stable peaks form.

Lubricate the top of the cake with glaze and finish the decoration by sprinkling it with a special topping.

Happy tea drinking!

Easter treat in the Polaris multicooker

If you still doubt your abilities to prepare a festive dessert for Easter, then I would like to help you dispel them. very understandable and interesting recipe I found a video for you. It is worth trying to take up its preparation and you will be surprised how easy it is.

It is very difficult to imagine a lush and elegant Easter table without such a delicacy as Easter cake. This pastry is definitely loved by everyone. Many housewives dream of baking it on their own, but some are afraid of the difficulties with its preparation. My selection of recipes should help you avoid these difficulties. Cook with soul and love, delight your loved ones with delicious dishes.

happy holiday Happy Easter!

2.5 st. milk;
1.5 st. Sahara;
200 g butter (you can use margarine);
1.2-1.5 kg of flour;

6 eggs

1 pack of vanillin (or 1 tsp vanilla sugar);

1 sachet of dry yeast (11 g; Saf-moment is best);
300 g candied fruits (raisins).

For glaze:
2 egg whites;
100 g of sugar;
a few drops of lemon juice.

The butter for the dough should be softened - it is better to get it out of the refrigerator in advance. Milk is heated, yeast is stirred in it. Add 3.5 cups of flour and 2 tablespoons of sugar to the mixture. As a rule, the dough is obtained, which is slightly thicker than for pancakes. We cover the container with the dough on top with polyethylene or a towel and place it for half an hour in a warm place. During this time, the dough will increase by about 2 times.

While the dough is standing, it is necessary to separate the whites from the yolks. 2 proteins should be set aside for the icing, everything else will go into the dough (there will be 2 more yolks than proteins). The yolks are rubbed with sugar and vanilla. Proteins with a small amount salts are beaten until a fluffy foam is obtained.

When the dough is suitable, add the yolks mashed with sugar to it. Next, combine with oil, continuing to mix. Then gently fold the beaten egg whites into the dough and gradually add the rest of the flour. Next, we start kneading the dough. Do not immediately pour out all the available flour - this increases the risk of adding more than you should. Introduce it in small portions. Then the container with the dough must be placed again in a warm place and covered with polyethylene or a towel. In order for the dough to rise properly, you will need about 1 hour 10 minutes

While the dough is rising, prepare the raisins (or candied fruit). Raisins must be soaked for about 20 minutes in hot water, then dried

Put the dough on the table, pre-greased sunflower oil. Sprinkle it with raisins (candied fruit). We form a ball from the dough. And it is necessary to put the container again withdough, covered with a towel or film, in a warm place. It will take about 45 minutes for it to rise a second time.

We turn on the multicooker in the heating mode for 15-20 minutes, then turn it off and leave the dough to approach in the multicooker for another hour.
Here the dough has increased.We bake the cake in the “baking” mode for 60 minutes and then add another 30 minutes.

While the finished cake is cooling, prepare the glaze. Proteins are whipped until foamy. Gradually add sugar and continue beating. Lubricate the finished cake with the resulting icing, you can decorate with confectionery dressing.
Bon appetit!

Easter cake in the multicooker Panasonic Panasonic

Depending on the volume of the multicooker bowl, form a “bun” of dough of such a size that it occupies no more than a third of the bowl. Lubricate the bottom and sides of the bowl with butter (preferably butter). Put the dough into the bowl. Turn on the “Heating” mode for 25 minutes. At the end of this mode, leave the multicooker closed for an hour. During this time the dough will do. Then turn on the “Baking” mode for 60 minutes, and then immediately for another 40 minutes. It happens that due to overheating, the multicooker does not turn on a second time. Don't worry - wait a minute and turn it on. The kulich does not need to be turned over.

Easter cake in a slow cooker Redmond Radmond

For one large Easter cake in a Redmond slow cooker, a fifth of the ingredients indicated in this recipe. From ready dough form a "bun". Lubricate the multicooker bowl with oil, lay out the dough. Turn on the “Multipovar” mode at 35 degrees and wait until the dough doubles in volume. Since the dough for Easter cakes is rather “capricious”, we bake (Baking mode) for 1 hour 30 minutes. We check the readiness with a splinter. If not ready - add 15 minutes of Baking mode until done.

Easter cake in the slow cooker Polaris Polaris

Polaris are often even more capricious than Easter cake dough, but still ... We form a ball with a volume slightly less than the volume of the bowl. Cover it with a towel and let it rise for 30-45 minutes, depending on the room temperature. After that, grease the bowl with oil, transfer the dough there, let it stand for another 15 minutes and turn on the Baking mode. After the end - turn it on again. After 20 minutes of the second inclusion, the cake can be checked for readiness. In most multicookers, Polaris is so heavy butter dough 2 full cycles are being prepared.

Easter cake in Philips multicooker Philips

Lubricate the bowl with oil, put the dough, filling it by a third. Close, or cover with a towel, and leave for an hour to approach. Turn on the “Oven” mode, temperature 180 degrees, time 45 minutes. at the end, check the readiness with a splinter. Take out the finished cake and wrap it in a towel until it cools completely. If the cake is not ready, add another 10 minutes, checking the readiness after each approach.

Easter cake in the multicooker Moulinex Moulinex

Having kneaded the dough well, you need to heat the multicooker to the temperature of your hands - 35-37 degrees. Now - put the dough in a bowl, cover and leave for a couple of hours. After 2 hours, use your fingers or a fist (but gently) to expel air from the risen dough. good dough for Easter cake should be suitable 3 times. If you have no time or can not wait - do fewer “approaches”. If the raisins were not added during the first kneading, this can be done between “sets” of the dough. When the dough has risen and is ready for baking, turn on the “Fry vegetables” mode. The duration of this mode is 1.5 hours. Kulich is well baked during this time. But if you check with a splinter and it is wet, bake some more. The top comes out white, but masking with icing fixes that 100%.

Easter cake in the multicooker Vitesse Vitesse

Place the finished dough in a bowl well greased with butter. Turn on the Baking mode, time 50 minutes. Check readiness. Take out the finished cake and cool, unready to bake for 5 minutes. But most often 50 minutes for this kind of baking is more than enough.