How to make an Easter cake. Easter cake in a slow cooker or bread machine

Home-made fragrant Easter cannot be compared with store-bought ones. If there is no time, but you want to cook Easter cakes for Easter, use interesting recipes.

This is a fragrant yeast cake with candied fruits and raisins. Cooking time - 4 hours, it turns out 10 servings. Calorie content - 4500 kcal.

Ingredients:

300 ml. milk;
600 gr. flour;
4 eggs;
1/2 stack. Sahara;
30 gr. yeast;
150 gr. ;
100 gr. candied fruits and raisins;
vanilla sachet.

Cooking:

Mix 2 tablespoons of warm milk with yeast, add 1 tsp each. sugar and flour. Place in heat for 15 minutes.
In a large bowl, sift the flour, add the remaining milk and the finished dough. Make the dough and put in heat for 1.5 hours.
Beat the yolks with sugar, put the whites in the refrigerator.
Pour the yolks and melted butter into the dough, add candied fruits with raisins. Put in heat for an hour.
Divide the risen dough into molds halfway and let stand for a while.
Bake at 180°C for about an hour.

Decorate ready-made delicious simple Easter cakes to taste and cut when cool.

Simple cake without butter

This simple recipe does not include butter. But, despite this, Easter turns out delicious and lush. It turns out 5 servings, and this is 2400 kcal.

Ingredients:

3 eggs;
1/2 stack. cream 20% fat;
350 gr. flour;
1/2 stack. Sahara;
25 gr. trembling;
1/2 stack. raisins;
salt.

Cooking:

Dissolve yeast in 1/2 cup milk and add 1 tablespoon sugar and 2 tablespoons flour. Leave fit.
Beat 2 eggs and 1 yolk, add a pinch of salt and the rest of the sugar.
Pour the eggs into the prepared dough and stir.
Add a glass of flour and cream to the dough. Knead the dough.
Add flour, knead the dough again. The dough will be runny.
Cover the dough with cling film and a towel and leave for an hour and a half in a warm place.
When the dough has risen, add the raisins and mix.
Spread the dough halfway into the molds and let stand for another half hour.
Bake for an hour in the oven at 180°C.

Ingredients:

1/2 tsp soda;
1 stack fermented baked milk;
1.5 stack. flour;
1 stack ;
1 stack raisins;
1 tsp loosened;
a pinch of vanillin.

Cooking:

Dissolve soda with baking powder in ryazhenka.
Add vanillin with sugar, flour and washed raisins to the fermented baked milk.
Mix the dough and put it into the form.
Put Easter in a preheated oven and bake for 40 minutes.

It turns out 1 Easter, which can be divided into 7 servings.

Simple cake on kefir

According to this delicious and simple recipe, the cake turns out to be lush and soft. Prepared with yeast on kefir. Cooking will take 3 hours.

3 yolks;

50 gr. drain. oils;

a pinch of salt;

80 gr. raisins.

Cooking:

Pour yeast with warm kefir, add sugar and vegetable oil.
Add a glass of flour and stir. Leave the dough warm for 40 minutes.
When the dough is suitable, add the yolks at room temperature.
Add butter and a pinch of salt to the dough, add flour.
Knead the dough and add raisins. Put in heat for an hour.
Divide the dough into parts and put in greased molds so that the dough takes up 1/3. Keep warm for 15 minutes.
Put the forms on a baking sheet with a thick bottom and bake for half an hour in the oven at 190 ° C.

It turns out 5 small Easter cakes, each for 4 servings. Calorie content - 5120 kcal.

Easter cake is a symbol of the Easter holiday. Usually (traditionally) it is a sweet pastry made from rich yeast dough, with the addition of raisins, candied fruits, nuts. Easter cake is tall, it has a cylindrical shape. On top, the Easter cake is decorated with egg whites beaten with sugar, and multi-colored sprinkles (special confectionery), you can also decorate with multi-colored coconut flakes. Easter cakes are baked on the eve of the holiday, and in the morning, believers consecrate their Easter cakes in churches. In our city, on Easter, huge queues line up at churches - people want to bless their Easter cakes. A priest walks along the line and sprinkles holy water on Easter cakes. It is with Easter cake that those who have fasted break their fast (the first non-lean meal after the Great Forty Days of Lent). It doesn’t matter if you are a believer or not, Easter cake is not only a good tradition, it is also very tasty, so absolutely everyone eats Easter cakes, as a rule, on Easter. They are sold everywhere, everywhere in shops and bread stalls the tops of Easter cakes flash in the spring, and everyone remembers this taste and wants to eat Easter cake. Well, homemade cakes, of course, are the most delicious!

In this article, I have collected 8 of the best Easter cake recipes. These are all our family recipes, as well as the recipes of my friends and acquaintances. That is, all these recipes are not just proven, they are loved, traditional, passed down in families from generation to generation. In addition, I bring new recipes for owners of bread machines and multicookers, these are recipes for Easter cake in a bread machine and in a multicooker. Choose any recipe you like.

When baking Easter cakes, remember the popular advice: do not replace butter with margarine. Cookies taste better with butter.

Recipe number 1: Traditional Easter cake

This is the traditional Easter cake recipe. Its taste will remind you of childhood and grandmother's pastries. This recipe is a well-deserved classic.

Ingredients:
500 ml milk
1 sachet (11-12g) dry yeast (or 50g regular)
1 kg flour
6 eggs
200 gr butter
300 gr sugar
250-300 gr raisins
1 tsp vanilla sugar
For glaze: 100 g of powdered sugar, 2 proteins.
Confectionery sprinkles for decoration.

COOKING METHOD

Sift flour.

Mix dry yeast with 500 grams of flour and add to warm, but not hot (otherwise the yeast will die!) Milk, kneading the dough. If the yeast is ordinary, first dissolve it in warm milk, then add 500 g of flour, also knead the dough. The finished dough increases two to two and a half times in volume, it will take about half an hour.

Separate the yolks from the whites. Beat egg whites into a thick foam. Add yolks mixed with sugar to the dough that has come up by this time, add softened butter, knead a light dough. Gently fold the egg whites into the dough.

Add the remaining flour, finally knead the dough, remove, cover with a towel in a warm place for 2-3 hours.

While the dough is coming up, prepare the raisins: wash, pour boiling water for 10 minutes, rinse again and dry with a towel.

Gently introduce raisins into the dough that has come up, mix again, let the dough rise (about 20 minutes), and in the meantime prepare the forms for baking Easter cakes: grease them with oil, lightly sprinkle with flour or semolina, for easy departure of the finished products from the forms.

We lay out the dough: fill in 1/3 of the form, if you fill in more - your Easter cakes will "run away", come out of the forms.

We heat the oven to 100 degrees. Grease the dough in the molds a little with yolks on top (those yolks that remain from the eggs allocated for the preparation of the glaze), not in a dense layer, and put in the oven. We keep at this temperature for no more than 10 minutes, then increase the temperature to 180 degrees and bake the Easter cakes until cooked (about 45-50 minutes).

Do not open the oven door during baking. Ready Easter cakes will be even brown, we check the readiness with a wooden stick (should remain dry after being removed from the product).

Make the frosting: beat the egg whites until stiff, add the icing sugar and beat again. We cover ready-made hot cakes with ready-made icing, it is convenient to do this with a culinary brush, evenly coat the entire top. Pour confectionery sprinkles over the freshly applied glaze.

Recipe number 2: Easter cake according to my mother's recipe

No, my mother is not the author of this recipe, he just once, many years ago, came to her and since then has remained in our family as "the best Easter cake recipe." Easter cake turns out to be airy, sweet, the taste is so rich ... it's simply impossible to break away! But pay attention, the recipe is designed for a fairly large number of Easter cakes, it will be too much for a family of 3 people, so if you are baking for a small number of people, take all the ingredients in half, or even one third, or give Easter cakes to friends and neighbors :)

Ingredients: milk - 1 liter, melted butter - 300 grams, creamy margarine - 1 package (250 grams), butter - 500 grams, sour cream - 400 grams, sugar - 1.5 kilograms, eggs - 20 pieces, sunflower oil - 100 grams , vodka - 50 grams, yeast in packs - 1.5 packs (look at how much flour the package is calculated for), flour - 3.5 kilograms, raisins - 2 cups, vanillin, salt.

Cooking method

1. Beat eggs with sugar,
2. Soften the butter and margarine, warm the milk slightly to room temperature so that the yeast is comfortable.
3. Dissolve the yeast (either in milk or flour, depending on the chosen yeast).
4. Mix all the ingredients of the dough, knead the dough well so that it easily lags behind your hands. The dough should not be very thick, it should be only slightly thicker than pancake batter. It should be airy and light.
5. Let the dough rise in a warm place, covered with a towel, when the dough rises, knead again, and put it to rise again.
6. When the dough comes up a second time, put it into prepared, oiled forms. Lay out only half and leave to approach already in the forms.
7. Preheat the oven to 200 degrees, put the grate in the bottom of the oven, put the cakes in the molds on the grate and bake for 40 - 50 minutes.
8. When the Easter cakes have cooled, decorate the top of each with white icing and sprinkles.
9. FOR the whipped egg whites and sugar glaze: 5 egg whites (chilled), 2.5 cups powdered sugar, 5 tablespoons lemon juice.

Recipe number 3: Custard Easter cake

Ingredients: milk - 3 cups, flour - 2.5 cups, yeast - 50-70 grams, eggs - 10 pcs, sugar - 2 cups, butter - 700 grams, salt - to taste.

Cooking method

In a small amount of milk, heated to room temperature, dilute the yeast, they should foam. Pour the flour with hot milk and mix thoroughly, cool to room temperature. Pour the yeast into the flour with milk and put in heat so that the dough rises. Add the yolks, pounded to white with sugar, to the dough, mix. Add egg whites whipped with a mixer, mix gently and put in heat. Pour melted, warm butter into the dough. Lightly knead the dough, beat it out, put it in a mold greased with softened butter and sprinkled with flour, filling it up to half. When the dough rises, grease its surface with one yolk and bake at 180 degrees until cooked.

Recipe number 4: Carrot cake

Ingredients: flour - 1 kilogram, butter - 100 grams, sugar - 200 grams, milk - 2 cups, eggs - 5 pcs, carrots - 300 grams, yeast - 25 grams, salt to taste.

Cooking method

Pour the yeast with a small amount of warm water or milk, dissolve them, let them froth a little. Peel the carrots, wash them, cut into pieces, put in a saucepan, pour water (very little water, up to half the volume occupied by the carrots), and boil under the lid until tender. But carrots should not burn! Rub boiled carrots through a sieve. Add remaining ingredients: eggs, softened butter, milk, flour. Add sugar, salt to already dissolved yeast, pour this mixture into the main dough and knead not too stiff dough. Grease baking molds with vegetable oil. Let the dough rise and fill the forms halfway with it. After the dough in the forms rises and fills them completely, put the cakes in the oven and bake over medium heat until cooked.

Recipe number 5: Almond Easter cake

Ingredients: milk - 2 cups, flour - 1 kg, yeast - 50-70 grams, eggs - 5 pcs, sugar - 1 cup, butter - 300 grams, peeled almonds - 200 grams, lemon - 1 pc, pitted raisins - 1 cup, salt - to taste.

Cooking method

Boil milk and cool. In half a glass of milk, dilute the yeast, adding a little sugar. Pour flour into milk, add foamed yeast, mix and put in a warm place for fermentation. Beat the yolks with sugar, when the dough is suitable, add the yolks with sugar, melted butter, grated lemon zest, half of the peeled, chopped with a knife or in a coffee grinder almond kernels, raisins, salt. Add whipped whites into a stable foam, knead the dough thoroughly. Divide the dough into generously oiled and floured molds. Put the dough only up to half of the molds, let rise. Lubricate the surface of the Easter cakes with yolk and sprinkle with almond kernels. Bake at 180 degrees until done.

Recipe number 6: Easter cake in a slow cooker

Ingredients:
flour - (approximately) 500 - 600 g
yeast - 11 g (I have SafMoment)
salt - 1/2 tsp
milk - 100 ml
sugar - 150 g
butter - 70 g
sunflower oil - 50 ml
eggs - 3 pcs
raisins - 100 g
vanillin - 1 sachet

Cooking method

1. Prepare a dough, for this, dilute the yeast in warm milk (in no case hot, otherwise the yeast will die), add a teaspoon of sugar and a couple of tablespoons of flour. Let stand and come up for half an hour.

2. Beat the eggs white with sugar, soak the raisins in water to make them soft. When the raisins soften, drain the water.

3. In a bowl for dough, mix the dough and beaten eggs, add a pinch of salt and vanilla. Gradually adding flour, softened butter, as well as vegetable oil, knead soft dough, mix raisins into the dough.

4. Let the dough rise. This may take about 3 hours. Keep the dough in a warm place, covered with a towel.

5. Lubricate the multicooker bowl with oil, put the dough into it.

6. After inserting the bowl into the multicooker, turn on the heating for 20 - 25 minutes, turn off the device and give the Easter cake time to increase in size by two to three times, this may take about an hour.

7. Now you can bake Easter cake. In what mode - depends on your multicooker, I have this mode "baking", at 180 degrees, for 60 minutes. When the slow cooker finishes, add another 30 minutes - let it bake. 60 minutes won't be enough. But this, of course, depends on the multicooker.

Recipe number 7: Easter cake in a bread machine

My friend tried the recipe for this cake and was satisfied, she has a Panasonic bread machine. She stated that this is a delicious, traditional Easter cake. The most real thing.

Ingredients:

instant dry yeast - 2.5 teaspoons
sugar - 6 tablespoons (75 gr.)
salt - 1 teaspoon (6 gr.)
butter - 150 gr.
eggs - 4 pieces (200 gr.)
milk - 100 gr.
flour - 500 gr.
vanilla sugar - 2 teaspoons
dried fruits - 1 cup (240 gr.)
powdered sugar for sprinkling

Cooking method

Sift flour. Mix flour, yeast, sugar, salt, vanillin in a bucket of a bread machine, pour in milk and softened butter. Add eggs.

Soak the raisins in boiling water for 10 minutes, rinse, dry on a napkin and also add to the bread machine. If you have a separate dry fruit dispenser, put the raisins there.

Bake according to the "Baking" program until the cake is ready.

Recipe number 8: Vegetarian (lean) Easter cake

But the Easter cake recipe for vegetarians, this is a lean cake, the recipe is also very interesting.

All recipe photos

The first Easter cake made by one's own hands is always a big event. After all, baking from rich dough requires a certain dedication. And you need to spend more time on it than on the usual one. And carefully follow all the recommendations to avoid disappointment. Of course, I want the recipe for Easter cake to be simple and understandable, presented in an accessible form, with visual step-by-step photographs, so that the cooking method clarifies the mind, and does not confuse it. We have tried to put together a collection of just such recipes for you. In order for you to get a successful and tasty Easter cake, the recipes with photos are selected step by step so that you can choose the cake to your taste - from classic mega-bread to light and low-fat on kefir. Choose your favorite recipes, click on the star and the recipe will be in your Favorites (turquoise bookmark on the right), where it will be stored as in a notebook.

Icing for Easter cakes that does not crumble

This frosting recipe is a hit of recent Easter seasons. First, it is prepared without eggs. Secondly, it lays flat on the surface of the cake, creating a smooth “cap”. Thirdly, it does not crumble when cutting. So the cut is neat and beautiful. In general, you can't imagine better!

Viennese dough for Easter cakes

If you can’t cope with the difficult process of baking traditional Easter cakes, it doesn’t matter! This simple and delicious cake recipe will come to your aid. Viennese dough was invented by bakers in such a way as to save time and effort. Plus, the technology is designed in such a way that even beginners can handle baking. Easter cakes are soft, fluffy, rise well.

Easter cake with honey

A simple recipe for a fragrant, soft, airy cake. Honey, raisins and aromatic spices are added to the dough.

Icing for Easter cake

If you have not yet had time to decorate your Easter cakes with egg whites whipped with sugar, I offer you a recipe for a very effective protein glaze, which is very easy to make and looks quite professional. I assure you, having tried at least once to prepare such a glaze, you will no longer want any other.

Alexandrian dough for Easter cakes

Incredible dough for Easter cakes, which will give you a lot of joyful emotions, surprise and even delight. Unusual recipe. Very convenient for those who bake Easter cakes on an industrial scale - the dough wanders at night, and then Easter cakes are baked in the morning. I won’t talk about taste for a long time, just take a look at the photo. I am happy that I met this magical recipe this year.

The simplest Easter cake without yeast

A great option for those who really want homemade Easter cakes, but who have not yet decided to work with yeast dough. Yeast-free Easter cakes, recipe with photo step by step.

Easter cake in a bread machine

Easter cake can be baked not only in the oven or in a slow cooker, but also in a bread machine. The recipe is especially relevant for those who are not ready to spend a lot of time and effort on kneading pastry dough - the technique will work for you.

Carrot cake

Easy to prepare Easter cake with dry yeast without sourdough, little carrots are added to the dough, but it gives the cake a bright color and a very interesting taste. Pay attention to the decoration of the Easter cake - this is how the purchased powder glaze cooked in milk looks like.

Easter cake on sour cream

A successful recipe for a lush, soft cake on sour cream. Both dry and live yeast can be used. The recipe is relatively quick. Doesn't require multiple wraps. Easter cake rises very high, you can see the quality of the crumb in the section. Recommended!

Chocolate cake

Butter dough with cocoa and raisins on pressed yeast, chocolate icing, soft, tender crumb.

Easter cake on yolks

A wonderfully delicious cake on yolks, a recipe with a photo is given with detailed step-by-step instructions. The recipe is classic and very successful, you can handle it in a hundred cases out of a hundred. In general, for the first experience, the most suitable recipe. It will take a lot of time - the dough should rise at least 2 times. Yeast is used live.

The most delicious Easter cake

Delicate, soft, fragrant and by no means dietary cake with a lot of butter, eggs and sugar. Sample of festive Easter baking. Recipe features: whites are whipped separately from yolks, which provides the Easter cake with a special splendor. Rum or alcohol is added to the dough so that the cake does not stale for a long time. The recipe has a lot of useful tips and interesting subtleties. Recommendations are also given for baking Easter cake in the usual enameled form.

Classic Easter cake

The origin of Easter cake is associated with bread, which, after the Ascension of Christ, the apostles left at the meal for Christ, thereby symbolically denoting his presence. Modern yeast-leavened cakes with a lot of muffin, covered with a white icing cap, are baked once a year at Easter, glorifying Christ and rejoicing in his Resurrection. Try to implement a classic Easter cake recipe at home with a photo.

Curd cake

A successful recipe for Easter cake with yeast curd requires only one rise, the dough will be ready in two hours. The crumb is tender, moist - the way a real rich cake should be. Recommended to try! Cottage cheese cake does not stale for a long time. Yeast is used dry high-speed.

1. Let's say right away that everything, or almost everything, depends on the dough, or rather, on its quality. You should start by heating milk in a saucepan to 30 degrees. If you don’t have a thermometer at hand, you can immerse a clean one in it! finger and focus on such sensations - cold milk has a temperature of 15-20 degrees, if there is no difference, then it is about 26-32, if warm, then above forty.

2. Add sugar to the milk (literally one or two tablespoons and about 1/3 of the total amount of flour), pour the yeast, mix thoroughly and let it brew. If everything is done correctly, the volume of the dough should approximately double in size, and it will take about 40-45 minutes.

3. Now melt the butter and cool it a little, add the rest of the sugar, salt, vanillin to the dough, beat in the eggs and pour in the butter.

Slowly add most of the remaining flour dough after kneading and knead the dough. Gradually add flour little by little. Don't forget to stir. The dough for Easter cakes should hold its shape and not be fluid, but also not turn into a hard lump.

4. Leave the mass in a warm place for another 45 minutes so that the dough rises well.

5. We wash the raisins, pour hot water for a few minutes to soften them. After the water must be drained, rinse the berries and squeeze lightly.

6. Add pure raisins to the risen dough and knead so that it is evenly distributed.

It remains to lay out the dough in forms. They should be 1/2 or 2/3 full.

7. Forms with dough for Easter cakes are also left to stand for 35 - 40 minutes.

8. After that, preheat the oven to 180 degrees. We place future Easter cakes in the oven and cook for about 45 - 50 minutes.

If the top begins to darken, you need to cover the cakes with parchment soaked in water.

9. We take out the finished cakes from the oven, leave for 30 minutes and start decorating. For this, the simplest glaze is suitable. To prepare it, you need to dilute three tablespoons of powdered sugar in a tablespoon of warm milk, stir until smooth, brush the top of the cakes with a brush and leave to harden.

That's all, it remains only to decorate the Easter cake with powders, which are sold in a large assortment in stores.

This amount of dough will make quite a lot of Easter cakes. Everything, of course, depends on the diameter of the mold. We got three 15 cm in volume and four 10 cm each.

I have been baking Easter cakes according to this recipe for many, many years, so whoever still doubts and is in search of delicious pastries for Easter, I tell you: bake this delicious simple cake and you will not regret it. The recipe is very simple!

Bon appetit and Happy Easter!

Sincerely, Natalia Salmina.
A step-by-step recipe with a photo especially for the Well-Fed Family website.

Today we will talk about how to bake and decorate an Easter cake.

The great Christian holiday of Easter Day is approaching.

For this holiday, pies are prepared, made, baked with and plentiful treats are put up.

Today, Easter cakes for the holiday can be bought ready-made, in almost any grocery store, but how can they compare with those cooked at home, baked and decorated according to your own recipe and discretion.

Therefore, I want to offer you several recipes for this delicious, beautiful, traditional bread.

The easiest recipe for homemade Easter cake

The simplest, traditional cake with raisins on yeast dough

Cake Ingredients:

Butter 180 grams
Milk 100 grams
Yeast 3 tsp. lies.
Salt 1.5 tsp. lies.
Sugar 6 table. lies.
Eggs 3 pieces
Raisins 130 grams
Flour 450 grams

For glaze

Powdered sugar 125 grams
Egg white 1 egg

Cooking:

Pour the raisins into a separate bowl, fill it with water and leave for several hours.

2. Pour warm milk into a bowl and dilute yeast, sugar and 1 tbsp. a spoonful of flour

3. Mix everything thoroughly, cover with a towel and put in a warm place for 10 minutes

4. In small portions, mixing, add all the ingredients and knead the dough

5. Level the dough on top, grease with vegetable oil

6. Cover with a damp towel and put in a warm place for 2 hours

7. Arrange the risen dough into molds and leave for 15 minutes

8. When laying out the forms, do not fill them to the brim, leave a little space, the dough will rise when baking

9. Bake in the oven at 180 degrees for 15 minutes, then reduce the temperature to 150 and bake for another 30 - 40 minutes

10. For the glaze, beat the egg white until foamy and add the powdered sugar

11. Cover the cooled cake with icing on top, leave for 15 - 20 minutes, then decorate

A quick recipe for making Easter cake without yeast and eggs

Necessary:

For test:

Softened butter - 100 gr.
Sugar - 200 gr.
Kefir - 0.5 tbsp.
Sour cream - 22% fat - 0.5 tbsp.
Raisins or dried fruits - 1 tbsp.
Flour - 2.5 tbsp.
Soda - 1 tsp
Dry citric acid - 0.5 tsp.

For glaze:

Softened butter - 50 gr.
Powdered sugar - 1 tbsp.
Vanilla sugar - 1 sachet
Cream cheese 70 - 80 gr.

Put the softened butter in a bowl

2. Pour 200 gr. into it. Sahara

3. Stir until smooth, it turns out such oily wet sugar

4. Pour into a glass up to half of kefir and up to a full glass of sour cream

5. Mix sour cream with kefir well

6. Gradually add to sugar and butter and knead

7. Add raisins, rinse it first, pour boiling water for a few minutes. It is better to take raisins of two different types, pitted, or candied fruits, small dried fruits

8. Sift flour, add a teaspoon of soda and citric acid, mix everything

9. Pour the flour into our butter - milk mixture and knead the dough

10. We lay out the dough in the forms, do not forget that you should not fill out the forms to the end

11. We put in a preheated oven at 200 degrees for 40 minutes, check the readiness with a wooden toothpick

12. Ready Easter cakes leave to cool

13. To prepare the glaze, pour vanilla sugar into softened butter and grind into a homogeneous mass

14. Pour in powdered sugar, mix thoroughly

15. Lay the cheese, bring everything to homogeneity

16. It turns out such a glaze

17. We cover the cooled Easter cakes with icing and decorate

Easter cake at home from French dough

Compound:

For steam:

Milk - 80 ml.
Fresh yeast - 15 gr.
Honey - 35 gr.
Flour - 60 gr.

For test:

Eggs - 3 pcs.
Sugar - 50 gr.
Vanilla sugar - 2 tsp
Salt - 1 tsp
Flour - 350 gr.
Butter - 120 gr.
Candied orange peels - 70 gr.

Cooking:

Mix warm milk, yeast and honey in a bowl

2. Add flour, mix, cover with a film and leave for 15 minutes so that bubbles appear

3. Drive eggs into a separate bowl, add sugar, vanilla sugar, salt and mix into a homogeneous mass

4. Mix the resulting mass with dough

5. Add flour in small portions and knead the dough for 10 minutes

6. Add soft butter in small pieces and mix well

7. Pour candied oranges and mix the dough well again

8. Cover the bowl with cling film and refrigerate for 12 hours

9. We line two forms with baking paper, grease the inside with oil

10. Divide the dough in half, make two balls out of it, which we put on the bottom of the molds

11. Preheat the oven to 200 degrees, turn off, set the forms with the dough and leave in the oven until the dough rises to the edges of the form

12. We take it out of the oven, grease it with a beaten egg, if you cover the cake with icing, then you don’t need to cover it with an egg

13. Install in a hot oven at 170 degrees for 50 minutes

14. So that the top does not burn, you can cover the top with baking paper

15. We immediately remove the finished cakes from the mold and cool

16. The top of the cake can be decorated at your discretion, such a cake is very tender, airy and does not get stale for a long time

Delicious Italian Easter Panettone

Light and fluffy Panettone, two Easter cakes are obtained from the given amount of products, with a mold volume of about 5 liters

Ingredients:

Candied fruits - 100 gr.
Orange peel - 1 tsp
Lemon zest - 1 tsp
Raisins, preferably pitted - 100 gr.
Rum - 1 tbsp. l.
Dry yeast - 7 gr.
Milk - 220 ml.
Wheat flour - 460 gr.
Sugar - 100 gr.
Eggs - 2 pcs.
Salt - 0.5 tsp.
Vanilla - 1 tsp or vanillin - 1 sachet
Butter - 150 gr.
Butter for lubrication - 20 gr.

Cooking:

Pour candied fruits, zest, raisins into a small bowl, pour over rum, mix and leave for a few minutes.

2. In a separate bowl, make a dough, for this, mix the yeast with 1 tbsp. l. flour, pour warm milk and leave for 15 minutes until foam appears on top

3. In a large bowl, mix 2/3 of the sifted flour with salt and pour over the prepared yeast mixture

4. Remove to a warm place for 45 minutes until the dough rises and becomes porous

5. Beat eggs into the risen dough and add sugar and vanilla

6. Mix everything well, pour in the melted and slightly chilled butter

7. Mix until smooth and add the remaining flour

8. Knead the dough, you may use a little more flour, it should be soft, but not steep

9. Lubricate the cup with oil, put the dough in it, cover with a film

10. Put in a warm place for 1.5 - 2 hours, the risen dough should increase in size by 2 - 3 times

11. Drain the candied rum

12. Roll out the dough into a rectangle, spread candied fruit with raisins on one half, cover with the other half like a notebook sheet, fold in half again and knead the dough again so that the filling is evenly distributed in the dough

13. Lubricate the form, lay out baking paper on the sides so that the paper rises by 10 centimeters

14. Fill 1/3 of the mold with dough and brush with melted butter

15. Put the forms in a warm place for 45 minutes to make the dough rise

16. Preheat the oven to 190 degrees and bake for 50 minutes

17. Cool for 5 minutes in the form, transfer to a wire rack to cool completely

18. Decorate with frosting and sprinkles

Kulich "Marble" - Step-by-step recipe for the original preparation

Very original and delicious

For Easter cake (per 100 gr - 357 kcal) you need:

Dough

wheat flour 300 + 50 grams
pressed yeast 15 grams
sugar 80 grams
vanilla sugar 10 grams
butter 90 grams
egg yolks 2 pieces
milk 150 grams
salt 1.5 grams

Filling

poppy 100 grams
egg white 1 pc
sugar 40 grams
lemon zest 1 table. lies.

Glaze

powdered sugar 100 grams
lemon juice 10-15 grams

Cooking:

In warm milk, stir the yeast and a few tablespoons of sugar and leave for 15 - 20 minutes

Pour washed poppy seeds with hot water, put on fire and cook for 15 minutes

Throw the boiled poppy into a colander lined with gauze to drain

Combine soft butter with sugar, vanilla sugar and egg yolks

Mix thoroughly, add diluted yeast

Add sifted flour, salt and knead soft dough for 10 minutes

You may need a little more flour, cover the kneaded dough with a film and put in a warm place, its volume should double

Sprinkle flour on the board, stretch the dough in the form of a rectangle and begin to fold it

That's the way

Cover with a bowl and leave for 20 minutes

Squeeze the poppy in gauze and grind with a blender

Beat the egg white into a fluffy foam, add sugar and beat until stable peaks

Gently combine with lemon zest and poppy seeds

Stretch the dough again into a rectangle and divide it into 2 parts

Roll out each part with a rolling pin into a rectangle 30 x 40 cm, distribute the poppy seed mixture over the entire surface and twist the roll

Cut this roll into 2 pieces lengthwise

Bind the resulting strips

Lubricate the form with oil, lay the braids on top of each other in it, cover with a film and put in a warm place until the dough rises to the edges of the form

We put the form to bake in the oven at a temperature of 180 degrees for 45 - 50 minutes

After 25 minutes you need to cover the form with two layers of foil

Cool for 15 minutes, remove the mold and place the cake on a wire rack until completely cooled.

For glaze, mix icing sugar with lemon juice.

We cover the Easter cake with icing, it is better to cut it after 6 - 8 hours

Instead of poppy seeds, you can use grated chocolate

How to cook Easter cake according to an old Russian recipe

Cooking time 5 hours. Ingredients for approximately 8 servings

Ingredients:

flour 1 kg
fresh pressed yeast 40 grams
egg yolks 10 pcs
milk 500 ml
cognac 30 grams
butter 270 grams
sugar 350 grams
candied fruits with dried fruits (raisins) 300 grams
port wine 100 ml
salt 1 tsp.
ground nutmeg 0.5 tsp.
ground cardamom 0.5 tsp.
cloves 5 buds
ground cinnamon 0.5 tsp.
grated lemon zest 1 tbsp. lies.
tincture of saffron 1 table. lies.

Cooking:

Rinse candied fruits and dried fruits with water, dry on a paper towel, then pour port wine and leave to soak for 3 hours
In the prepared spices, grind in a mortar to a powder and mix
Prepare steam. To do this, dilute the yeast in warm milk. Add a spoonful of sugar, 300-350 grams of flour, stir until sour cream. Send to a warm place for an hour
After the dough has risen, pour out the rest of the sifted flour. Stir in a circular motion for 10 minutes
Mix the egg yolks with the rest of the sugar and salt, beat with a whisk. Combine with dough and mix again for 10 minutes
Pour cognac into the resulting dough, pour the mixture of spices and knead for 15 minutes with your hands. Then add melted butter and knead for another 20 minutes.
Squeeze candied fruits with dried fruits, combine them with dough, transfer to a bowl or pan, cover with a towel and leave to rise in a warm place for 1 hour
After an hour, knead the dough, let it rise again, divide into several parts by volume 1/2 for the prepared form
Arrange in forms, let rise 2/3 of the height
We bake in the oven at 170 degrees for 40-60 minutes, check the readiness with a wooden skewer or a toothpick
When ready, let the Easter cakes cool, remove from the molds and decorate as you wish.