Biscuit cupcakes for Easter. Biscuit cake

I propose to cook such delicious and simple Easter biscuit cupcakes. In fact, they are not much different from Easter cakes, only they are a little smaller. Such cupcakes can be prepared as an addition - like sweet buns.

Ingredients:

• egg - 4 pcs.,
• flour - 1 cup,
• sugar - 1 cup,
• baking powder for the dough,
• oil - vegetable or butter, for lubricating the mold.

Cooking miracle cupcakes:

First you need to separate the yolks from the whites. Do this procedure carefully so as not to damage the yolk. Next, wipe the yolks with sugar, and whisk the whites tightly. You should get airy foam. Try chilling your egg whites in the fridge a couple of hours before you start, and you'll be surprised how easy it is to achieve the desired result. We combine the proteins with the yolks in a bowl, and add the flour, after sifting it through a sieve to saturate it with oxygen. Cupcakes will come out fluffy and tender!

It remains to add the baking powder and gently, clockwise, mix our biscuit. Call the children and loved ones, and dream up! Add crushed nuts or raisins, dried fruits, candied fruits or grated chocolate.

Now it remains only to grease the baking dish with oil, and pour the dough, filling them a little more than half. We send our molds with miracle cupcakes to the oven, heated to 180 degrees and wait 30-40 minutes. Do not open or slam the cabinet door, biscuit dough very gentle and does not like noise. It will settle down, and no manipulation will help raise it again.

Now, when the agonizing wait is no longer unbearable, and the seductive aroma is spreading throughout the house like a typhoon, we take out our cupcakes, shake them out of the mold and let them cool a little. Delicious biscuits easter cupcakes ready!

Drizzle with whipped egg whites or sprinkle with powdered sugar. Having treated relatives and friends with cupcakes with different fillers you will be in the center of everyone's attention!

Be sure to pay attention to best easter recipe .

Christ is Risen! Have a good day and Bon Appetit))

But the most important thing is Easter cake. Cooking a biscuit cake for Easter is very easy and can be replaced with traditional Easter cake. It can be baked in a wide shape, and then, cut lengthwise, spread with cream or custard, you can wrap it with a cream roll. But just remember: biscuit dough is capricious. It does not like temperature changes and harsh sounds. If you don’t always get a biscuit, then read about to avoid trouble.

Ingredients:
Flour - 1 cup
Eggs - 4 pcs.
Sugar - 250 g
Baking soda - 0.5 tsp
Protein of the 1st egg
Sugar for making cream - 100 g

Cooking Easter biscuit with step by step photos:
Combine eggs with sugar and slaked soda.

Lubricate the baking dish: you can use butter, you can use vegetable oil.

Fill the form with dough halfway or a little more and place in hot oven.

Reduce the temperature to 100 degrees and bake for 20 minutes without looking into the oven. Cupcake is afraid of a draft.
When it is ready, take it out of the oven and wait until it cools down.

Beat egg white with sugar and a small pinch of salt until foamy. Coat the top with the resulting cream

Decorate to taste.

A cupcake can be baked not only for Easter, but also on any weekday.
Bon appetit!

Bright Christ's Resurrection! Most Great holiday in the year - Easter. It is celebrated by both church people and those who go to Temples very rarely or do not go at all. But there is hardly a person who can not feel this holiday. After all, this day is somehow unusual, bright, joyful. People smile more often, rejoice, meeting each other with joyful exclamations: “Christ is Risen!”, - “Truly Risen!”. On the streets you can hear the constant festive ringing of bells, which penetrates right into the heart, making you forget all the hardships and sorrows. Truly a great holiday.

The houses are bustling and smell very delicious. After all, on this day it is customary to serve all the best and most delicious on the table. Of course, in the center holiday table rises Easter cake, around which are located colorful eggs. The whole table is set a variety of dishes- baked boiled pork, rings homemade sausage, cold cuts, Curd Easter, all kinds of salads and snacks.

The most important guest at this feast is undoubtedly the Easter cake! Some believe that it originated in pagan times. Today it is difficult to say when for the first time he was brought to the temple for consecration. In church life, and as in ordinary everyday secular life, bread occupies an important place. Bread participates in church sacraments, it was also on the table of the Savior Jesus Christ on the eve of his crucifixion. Certainly, holiday bread should be different from everyday life both in form and content. So the housewives came up with the idea of ​​baking it in the form of a Temple (a high oval pillar and a dome at the top), and to make it tastier, they started baking it in milk with dried fruits (raisins), butter and big amount Sahara.

Housewives usually cook it on Thursday. Its preparation is very long and laborious, yeast dough capricious and requires an attentive attitude. Many are afraid to take it. But there are recipes that are sure to turn out. You can make a cake from biscuit dough. It's much easier, and the result will be to everyone's taste. It turns out tall, lush, airy and just melts in your mouth. The recipe is very simple and affordable. Soda (which can be replaced with baking powder) gives height and splendor to this biscuit. Baking soda can be quenched with lemon juice. This will speed up the foaming process. Otherwise, this is an ordinary biscuit that needs to be prepared, given the following tips:

1. Eggs should be cold, from the refrigerator.
2. The utensils in which the dough is prepared must be dry and fat-free.
3. It is necessary to fill the baking dish no more than 3/4 of the volume.
4. Do not open the oven door during baking, otherwise the biscuit may fall off.

The most important step in cooking is decorating. After all, unglazed and undecorated Easter cake will look like an ordinary cake. Fudge can be prepared the simplest protein-sugar. It is done simply, but you need to follow only a few rules:

1. Eggs must be washed with soap and water before use for safety reasons.
2. You need to beat them in a tall bowl, dry and fat-free.
3. It is necessary to start the whipping process at low speeds of the mixer, gradually adding sugar and increasing the speed.

Sprinkle the finished cake with confectionery balls or chocolate chips.

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Some holidays involve obligatory cooking a special “ritual” dish, without which a celebration is not a celebration. Easter cake is the main treat for guests and household members in honor of the Bright Sunday of Christ. Every hostess must have own recipe such an important pastry, but take advantage of the tips experienced chefs not hurt - at least for a change.

• flour - 1300-1500 g or a little more;
• milk - half a liter;
• butter- 300 g;
• sugar - 250 g;
• eggs - 5 pcs.;
• yeast (fresh) - 60 g;
• almond nuts - a glass (200 g);
• raisins - 200 g;
• lemon - 1 pc.

Decoration:

• lemon juice - 1 tsp;
• chicken protein- 1 PC.;
• powdered sugar - 150 g;
• confectionery powder.

Cooking

We breed dry yeast in a few spoons warm milk, add 2 tablespoons of sugar and set aside for a few minutes for fermentation.

Sift the flour - this will provide baking extra splendor. We mix two glasses of flour, infused yeast and all the rest of the milk, cover the dough and put it in a warm place for about half an hour.

Separate the yolks, beat them with sugar using a mixer. We do the same with proteins, only instead of sweetness we add one small pinch of salt (the foam should turn out so thick that it does not drain even when the bowl is turned over).

Put the sweet yolk mass into the risen dough, knead.

Melt the amount of butter specified in the recipe (at room temperature or in the microwave), add to the dough.

With the help of a grater, remove the entire zest from the lemon. I'm going to steam. Then slowly and carefully fold in the egg whites.

Add flour little by little, each time achieving uniform consistency, no lumps. We bring the dough to readiness, kneading already on the table - this will take about a quarter of an hour.

We roll the finished dough into a ball, put it in a bowl greased with vegetable oil. Leave for a couple of hours to rise properly.

In parallel, we are working on additional ingredients. We steam the almonds with boiling water, peel them from the films, fry in a pan and chop. Rinse the raisins, dry them, sprinkle with a pinch of flour.

Knead the risen dough a little, slowly mixing in the raisins and nut crumbs.

We divide the dough into parts, laying out in baking dishes (each should only be filled halfway). Let's go up. We put in the oven, preheated to + 180C. We bake for about an hour, checking the readiness with a wooden chip or a toothpick.

We decorate the finished Easter cakes with whipped protein with powdered sugar and lemon juice on top, sprinkle with special culinary crumbs or candied fruits - to your liking.

Kulich "Alexandria" with baked milk

Ingredients:

• flour - 1500 g;
• regular sugar - 500 g;
• vanilla sugar - a bag;
• melted butter - a 200-gram glass "with a slide";
• baked milk - two 200-gram glasses;
• eggs - 5 whole pieces plus two yolks;
• raisins - 80 g;
• fresh yeast - 75 g;
• cognac - 1 tbsp. l.;
• salt - to taste (about ½ tsp).

Cooking

Alexandrian dough for Easter cakes is notable for the fact that the dough:

1. made with eggs, butter, sugar, milk and yeast;
2. "ripens" all night.

We knead the “dough” - mix in a saucepan (the dough will “grow” by about 3 times, pick up a larger container!) Slightly beaten eggs, melted and cut into pieces butter, sugar, yeast and warm milk. We remove the mixture to play warm. Such a base rises for a long time, up to 8-9 hours. You can start the dough in the evening, then in the morning it will be ready to work.

After a long "ripening" of the dough, we begin to knead the dough. To do this, add cognac, well-washed steamed raisins, vanillin, salt and flour to the base. Knead soft sticky dough, "wetting" hands in vegetable oil.

Divide the dough between the molds, filling them 1/3 full. We wait until the workpiece "grows" to the brim. Bake at 180C for forty to fifty minutes.

Curd Easter "Royal" (custard recipe)

Sometimes ignorant people confuse Easter cake and Easter, but this is completely different dishes, which in Christ Sunday meet at the festive table.

Ingredients:

• fatty cottage cheese - half a kilogram;
• eggs - 2-3 pcs. (or only yolks - 3-4 pcs.);
• sour cream - 200 g;
• sugar - 100 g;
• butter - 100 g;
• vanillin (vanilla sugar) - a few pinches (to taste);
• raisins - optional, about 100 g;
• nuts - 80-100 g.

Cooking

Grind cottage cheese with a meat grinder, blender or wipe through a sieve - this will give Easter extra tenderness.

Add eggs to cottage cheese (or only yolks, if you chose this option), all sour cream, sugar, a little vanillin. We rub the “dough” for a long time and very carefully so that there are no lumps left. Put a little melted butter on top, cut into small cubes. We continue to knead.

We beat the semi-finished product with a mixer so that the mass increases in volume, becomes more magnificent.

We shift curd base into a saucepan with thick walls and a bottom, cook on the small fire, stirring constantly with a wooden spatula, until almost boiling. When the first bubbles appear, remove from the stove.

Take a larger bowl and pour some cold water with ice, and immerse the bottom of the pan with curd mass. Stir until thickened. After that, it is advisable to hold the Easter base for some time in the refrigerator (up to two hours).

We wash the raisins, and then steam them in boiling water for 20 minutes. Towel-dried grapes and nuts (nut crumbs or almond petals) add to curd.

We lay out the finished mass in a special form (pasochnik), lined with gauze from the inside. We press down with oppression and put in the refrigerator for 1-2 days so that all the whey is glass. Before serving holiday treats on the table carefully put it on a dish.

Kulich "Monastyrsky"

Ingredients:

• milk - half a liter;
• premium flour - 1 kg;
• fresh yeast - 50 g;
• granulated sugar - 350 g;
• butter - 200 g;
• vanillin - a bag;
• orange zest - 1 tbsp. l.;
• candied fruits, nuts (any), raisins - 200 g each;
• eggs - 5 pcs.;
• cognac - 6 tbsp. l.;
• salt - a pinch.

Cooking

We make a dough in warm milk with the addition of yeast and a small amount of sugar (no more than 50 g). Immediately put half the flour, the amount of which is indicated in the recipe. We mix everything and insist for about an hour.

We separate the yolks and proteins into different bowls: grind the first with the remaining sugar, beat the second with a tiny pinch of salt into a thick, non-falling foam.

In the finished dough, first put the yolk mixture plus mashed butter with a fork. Knead. Then add proteins. At the end, we introduce the remaining flour (in small portions to make the dough lush). Leave to rise in a bowl for a couple of hours (the increase in volume should be about three times).

We spread the dough on the table, begin to knead with our hands, adding candied fruits, crushed nuts, orange peel, steamed raisins and vanillin. Drop by drop add cognac.

Transfer to a bowl and let rise again. Then we divide by portioned pieces and place in molds, filling the dishes halfway - and again set aside (covered with a towel) for 20-30 minutes. We bake the first 15 minutes at + 180C, and then another half an hour at + 160C.

To decorate the finished cooled products, you can take the icing fast food(it is simply diluted with water according to the recipe indicated on the package) and Easter powder.

Easter cake from wickerwork with poppy seeds

• flour - 300-400 g;
• yeast (preferably fresh pressed) - 15 g;
• oil - 90 g;
• sugar + vanilla sugar - 80 g and 10 g, respectively;
• yolk - 2 pcs.;
• milk - 150 ml;
• salt - a pinch.

• poppy - half a glass;
• protein - 1 pc.;
• sugar - 40 g;
• zest of one lemon.

Decoration:

• lemon juice - 1 tbsp. l.;
• powdered sugar - 100 g.

Cooking

Yeast, milk (warm) and a little sugar, stir and leave for 15 minutes to disperse (swell).

Pour the pre-washed dry poppy seeds again with water, put on fire and boil - we will spend the same quarter of an hour that is needed for the yeast to swell. We throw the “brew” into a colander with gauze so that all the liquid is well glassed.

Butter (pre-softened) is combined with ordinary and vanilla sugar, egg yolks, beat well with a whisk. We add the yeast that has already “played out” in order, the sifted flour, a drop of salt, and then knead the soft, elastic dough.

The sweet blank should stand warm, having approximately doubled in volume - this may take about two hours (or a little less).

Sprinkle the table with flour. From the dough we form a layer-rectangle of uniform thickness (about 1 cm), fold it with an envelope (bending the edges in turn inward). Cover with a bowl and let rise for another 20 minutes. Then we repeat the entire previous procedure again: knead, fold, cover, leave.

Grind the drained poppy with a blender. With the help of a mixer, we turn the usual chicken protein with sugar into a lush, thick mass. We combine poppy, sweet protein mass and grated lemon zest.

Knead the dough again and divide into two halves. We roll each one to make a rectangle 30 by 40 cm. From above - distribute poppy seed filling(½ blank for each layer). We roll the rolls. We cut them sharp knife into two parts along, and then weave these halves with a pigtail (so that the filling remains on top all the time).

In the prepared baking dish, lay the braids in a circle one on top of the other. We put in heat (we are waiting for the dough to double in size, filling the entire form).

We send it to a hot oven (+180C) for 45-50 minutes (about 20 minutes after the start of baking, cover with a layer of foil on top).

Ready "marble" Easter cake is well cooled and watered liquid glaze(lemon juice mixed with powdered sugar).

Easter cake on custard dough

Ingredients:

• flour - 1 kg;
• milk - 250 ml;
• medium-fat cream - 200-gram glass;
• yeast - 2 tbsp. l. dry or 40 g pressed;
• sugar - a 200-gram glass of ordinary sand + a pinch of vanilla.
• butter - 150 g;
• vegetable oil- 50 ml;
• additives (dried apricots, raisins, nuts, etc.) - at will and taste;
• salt - ½ tsp

Cooking

We make a liquid dough with yeast, milk (100 ml) and sugar (about 1 tablespoon). Mix the ingredients and let the base rise.

We combine milk (the remaining 150 ml) and cream, put on fire in a saucepan with thick heat-resistant walls. Continuously stirring the heating mixture, we introduce a small part of the flour (with a glass). The main thing is to make sure that the "milk" does not run away, does not boil and does not burn.

Giving time custard dough cool down. Then we put everything in it. additional ingredients: sugar, salt, selected additives, butter and vegetable oil. Mix well and combine with the risen dough. Pour the remaining flour on the table, “pour out” the workpiece, and begin to knead the dough like on buns. Kneaded? Now put the dough in heat and wait 2-3 hours so that it doubles in volume.

Now we leave the future Easter cakes to “rest” in the forms (which we fill in 1/3 part) for an hour and a half, after which we send them to the oven, heated to 180 degrees, for 40-50 minutes. After baking and complete cooling, grease each product with a sugar-protein mixture or pour fudge.

Yeast-free cake with cheese

Ingredients:

• creamy soft cheese(for example, Almente) - 300 g;
• 35% cream - 150 ml;
• white chocolate - 75 g;
• wheat flour - 300 g;
• baking powder - 1 tbsp. l.;
• eggs - 4 pcs.;
• powdered sugar - a full glass "with a slide" (about 250 g);
• raisins - 100 g.

Cooking

We take 1/3 of the cream (50 ml), heat it, melt the chocolate broken into pieces in them.

In a separate bowl, grind soft cheese and the remaining 100 ml of cream. When the mixture thickens, combine with the cooled chocolate-cream part.

Beat the eggs (yolks and whites together) with a mixer. In the process, gradually introduce the baking powder and flour.

We combine all the prepared "semi-finished products" ¬( egg mixture+ cheese-cream), pour the powdered sugar and mix well.

Dip the raisins in a tablespoon of flour, add to the dough, mix everything well.

We process the form with oil so that the pastries do not stick to the edges. Pour the dough, filling the container by ¾.

We heat the oven, put the mold and bake for 40-50 minutes (temperature - 180 degrees). Easter cake turns out tender, slightly reminiscent of the taste of cheesecake.

Wet cake with cottage cheese

Ingredients:

• flour - 260 g;
• milk - 50 ml;
• eggs (yolks and proteins together) - 3 pcs.;
• cottage cheese (tender) - 200 g;
• sugar - 200 g;
• dry yeast - 1 tbsp. l.;
• lemon zest and juice - 1 tbsp. l.;
• vanillin and turmeric (saffron) - ½ tsp each;
• raisins - 100 g;
• butter - 70 g;
• salt - to taste.

Cooking

Add 40 ml to milk boiling water. Pour yeast, a little sugar and a few tablespoons of flour into a warm milky-water liquid. Mix and let play.

Separate one egg white and put it in the refrigerator for now - you will need it when creating the glaze. The remaining eggs (3 yolks and 2 whites) are well beaten with sugar (3/4 of the prepared amount), ghee, vanillin, saffron, zest and salt.

Pour the batter into the egg-butter mixture. Add cottage cheese and stir. Gradually we drive flour and washed, dried raisins. Let the dough come up - once, for an hour. We shift into prepared forms (half), cover with a towel and wait another 1.5-2 hours for the dough to finally disperse and “grow up”.

We place a pot of water on the bottom of the preheated oven, and cover the cakes themselves, sent to the oven on a baking sheet, with foil for half an hour (at the end of this time, we remove the protection from burning). Total culinary products baked for 45-50 minutes at standard temperature regime(180-200C).

Mix the remaining sugar and chilled protein with lemon juice, beat until distinct peaks. We cover the cooled Easter cakes with icing, and sprinkle with colored Easter crumbs on top.

Italian Easter cake "Panettone" with yolks

Ingredients:

• flour - 550-600 g;
• yeast - 20 g;
• milk - 180 ml;
• sugar - 200 g;
• yolks - 6 pcs.;
• lemon and orange zest - 1 tbsp. l.;
• vanilla sugar - to taste;
• butter - 200 g;
• cognac - 50 ml;
• raisins - 200 g.

Cooking

Let's start with steam. Yeast (fresh raw) is crushed and soaked in slightly warmed milk, adding a couple of pinches of sugar and a few tablespoons of flour. We mix. Let's play warm.

Soak raisins in cognac.

Separate the egg yolks, cover with sugar, grind, lightly whisking with a whisk. In the process, we put the pre-softened butter there. Sprinkle in tablespoons of lemon and orange zest.

We combine the risen dough and the egg-butter mixture, plus flour. Pour in the same place, in a bowl, raisins along with cognac. We knead everything first in a container, then on the table (10 minutes). We clean in heat for lifting - for a couple of hours.

Knead the finished dough, divide into portions. We send each to a special easter shape for baking, let rise a little more. Then we cut the upper part of the cake with a knife crosswise so that the edges turn out slightly during cooking. Cover the pastry with a thin layer of melted butter.

We put the workpiece in the oven, heated to 180C, bake for an hour. We cool and decorate the “ritual” dish with delicate protein glaze and multi-colored culinary powder.

Chocolate cake

Ingredients:

• flour - 200 g;
• eggs - one whole + one protein;
• granulated sugar - 50 g;
• powdered sugar - 160 g;
• fresh yeast (pressed) - 15 g;
• butter - 4 tbsp. l.;
• candied fruits (any, optional) - 100 g;
• milk - 100 ml;
• cocoa powder - 40 g;
• a mixture of cinnamon and cloves - to taste (slightly);
• salt - a pinch;
• soda - ½ tsp;
• lemon juice - at the tip of tsp.

Cooking

We take 30 g of cocoa, pour 70 ml of water, add salt and sugar, put soda (quicklime). Bring to a boil over low heat.

We make a dough from warm milk, yeast, Not a large number flour (enough ¼ of a glass). Let ferment and foam a little (it will take 15-25 minutes, depending on the temperature in the room).

We combine the dough and the cooled cocoa drink, put the softened butter, egg yolk, spices (cinnamon and cloves) and all flour. Knead the dough, leave it warm to rise for 1-2 hours.

Whip one egg white thick foam and gently fold it into the batter. At the same time, add a little bit of candied fruit. Let's give it another hour to unpack.

We shift the dough into special forms, let it “rest” for half an hour, and then bake at a temperature of 180 degrees until cooked - 40-50 minutes (we check by piercing with a wooden skewer).

Doing chocolate icing from the protein (the one that we took "over" one egg), the remaining cocoa, lemon juice And powdered sugar. Cover the cooled cookies with the mixture.

Easter cake from Viennese dough on sour cream

Ingredients:

• flour - 10-11 full glasses (about 1400 g);
• milk - half a liter;
• water - 70 ml;
• dry yeast - 3 tbsp. l.;
• sour cream - 200 g;
• butter - 120 g;
• vegetable oil - 4 tbsp. l.;
• eggs - 3 pieces plus 2 yolks;
• granulated sugar - 2 cups (about 360 g);
• raisins (brown and light yellow) - 250 g;
• orange peel from one fruit;
• salt - 1 tsp;
• vanillin - 1 tsp

Cooking

Pour yeast warm water(70 ml), slightly diluted with milk. There is also a couple of tablespoons of sugar. This basis must be won for at least 15 minutes.

Pour milk into the bowl of a large mixer (warm!), put salt, a quarter cup of sugar, about a glass of flour and activated yeast. Beat, cover, wait - the dough should double in size.

We put sour cream in the dough, all the eggs and additional yolks. In the process of mixing, add all the sugar, zest (it should turn out about a tablespoon), vanillin to taste, melted butter and ordinary vegetable oil. Throw out all the raisins.

Gradually add flour - so that the dough remains tender (its consistency should be slightly thicker than on regular pancakes). Cover, leave to rise in a warm place.

We prepare baking dishes, fill them with dough halfway. We are waiting for about an hour - during this time the workpiece should rise almost to the very edges. We send it to the oven, heated to 170 degrees, for 40-50 minutes.

We cover the finished pastry with fondant or icing.

Easter muffin without eggs

Ingredients:

• milk - 300 ml (for dough and glaze);
• premium wheat flour - 700 g;
• pressed yeast - 50 g;
• sour cream - 160 ml;
• sugar - a 200-gram glass "with a slide";
• butter - 150 g;
• salt - a pinch;
• raisins - 80 g;
• natural flavoring to taste (turmeric, saffron, zest);
• powdered sugar - 200-gram glass (for glaze).

Cooking

We take 250 ml of milk, warm it up a little, soak the yeast in it, add a handful of sugar and a few tablespoons of flour. It turns out a dough that will be kept in a warm place for about 20 minutes (until foam appears).

Melt butter and mix with sour cream. Add the finished dough, put sugar, salt, raisins and flour. Knead the dough (a little more tender than for ordinary pies).

We leave the semi-finished product to rise, kneading twice for two to three hours. In the process of working with the dough, it is advisable not to sprinkle your hands with additional flour, but to grease with vegetable oil - so finished product it will be softer.

Fill up a third paper molds for cakes. We put on a baking sheet, cover with a clean cloth or paper, wait half an hour for the dough to rise higher.

We warm up the oven and carefully send the baking sheet to the hot oven (at the standard 180 degrees). Small cakes are baked for about half an hour, large ones - 40-50 minutes.

Glaze is made from the remaining milk (about 50-70 ml) and powdered sugar. Warm up, mix, pour confectionery and let cool.

Cake cake

Very simple and quick recipe"for beginners". It takes a little time and products. True, the yeast leaves twice as much, but finished goods are especially splendid.

Ingredients:

• flour - 400 g;
• raw yeast - 100 g;
• milk - 0.5 l;
• creamy margarine or butter - 250 g;
• vegetable oil - 1 tbsp. l.;
• sugar - 270 g;
• vanilla - on the tip of a knife;
• eggs - 7 pcs.

Cooking

We cut margarine (butter) into pieces of milk and boil everything together, simultaneously dissolving sugar in the hot liquid. Let the mixture cool down to room temperature, and only then paint in a pan raw yeast. After about ten minutes, they will begin to wander, foaming the dough.

We drive the eggs into the dough, add the flour, pour the vanilla and pour the vegetable oil. Knead the dough and let it rest for an hour. Due to the large amount of yeast, the dough will rise very quickly. It is advisable to crush it two or three times.

We fill the molds with the finished dough by a maximum of a third, keep warm for another half an hour, and then bake for forty minutes at + 200C.

Biscuit cake for Easter

Already by the name it is clear - this product is not made from rich, but from biscuit dough. But still, amazingly soft. In addition, it does not require many hours of fuss, and absolutely everyone will like it.

Ingredients:

• flour - 260 g;
• sugar - 360 g;
• eggs - 7 pcs.;
• chocolate - 100 gram bar;
• fat sour cream - 3-4 tbsp. l.;
• confectionery powder - for beauty, in any quantity.

Cooking

Beat the eggs and sugar into a thick, thick foam.

Add flour and mix well. Pour the dough into molds (fill in ½ part).

We heat the oven to + 200C. We put the blanks in the oven, reduce the temperature to 180 degrees and bake for 40-45 minutes (we check the readiness with a match or a toothpick).

While the products are cooling, melt the chocolate, mix with sour cream. We cover each cake with glaze, decorate with confectionery powder on top.

Great Happy Easter- the main holiday for believing Orthodox people and Catholics. But the main treat on this day are pies. And cooking takes a lot. for a long time, some methods require at least a day for themselves, and not every housewife has so much personal time for making.

Therefore, we have prepared a couple of recipes without yeast pies for modern and very busy women. At first, such pies were baked for Mother's Day, but gradually, for a change, they began to bake Easter cakes from biscuit dough for a change. Gradually adding new ingredients to it, such as cottage cheese or cream.

Well, if the finished products are decorated with the theme corresponding to the holiday, then there is rarely a person who will distinguish it from rich pastries prepared with yeast.

But to get the most best result Here are some of our tips to help you:

• Firstly, wheat flour should only be used premium and at least twice sifted through a strainer.
• Secondly, knead the food until it stops sticking and lags behind the walls. Always preheat the oven in advance.
• Dried grapes are washed and soaked in advance, and sprinkled with flour before adding to the batch.
• In molds, only the bottom is lubricated.
• It is better to bake several miniature blanks than one big pie. They will rise many times higher.

Cooking biscuit cake without the use of yeast

Easter cakes made without yeast are just as tasty as their yeast counterparts, but they save tremendous baking time. So if you are not friends with yeast, then feel free to cook according to our proposal and you will definitely like it.

Composition of products:

• Egg - 4 pieces;
• Refined sugar - 5 tablespoons;
• Soda ash - a tablespoon;
• Wheat flour - 250 gr;
• Dried grapes - 200 gr;
• Table salt - on the tip of a knife;
• Ground sugar - 100 grams;
• Citric acid - 10 gr.

Cooking method:

We take one of the four eggs and divide it into protein and yolk. The squirrels were set aside for making fudge, mix the yolk with the rest of the eggs well with a mixer in lush foam adding sugar and salt.
Quench the soda ash with a lemon and add to the eggs, gradually sifting the flour for the batch.
Rinse the raisins and pour boiling water over them. Then drain the water and pour into the mixer with the whipped mass.
Turn on the oven to heat up to a temperature of 180 C and transfer the mixture into it, in pre-prepared molds for half an hour.

For a more even rise in the dough when baking, pierce the cake with a wooden skewer.

Set the finished products aside to cool. In the meantime, we are preparing fudge. Decorate the cooled Easter cakes with whipped protein and colored sprinkles. Wait for the decorations to dry and you can serve. A wonderful Easter cake is ready!

Easter biscuit bun with cottage cheese

Biscuit products are not really tender and airy, but if you add a little grated cottage cheese to them, then they also become tender. creamy taste. Add a few chopped almonds to them, if desired, and it will acquire a wonderful nutty aftertaste. And even after standing for several days, the products will not lose their taste.

Products for cooking:

• Butter - a quarter of a pack;
• Rafinade - 250 gr;
• Eggs - 3 pieces;
• Vanillin - packaging;
• Cottage cheese - a pack;
• Wheat flour - 250 gr;
• Baking powder - half a teaspoon;
• Dried grapes - a quarter of a glass;
• Cranberries - 50 grams.

Cooking method:

First, rinse all the berries and pour for 20 minutes hot water. Then grate the butter with refined sugar and vanilla.
Whisk eggs, grated cottage cheese, sifted flour into the mixture and baking powder. Keep interrupting her.
In the meantime, the berries are already soaked, drain the water and add to the batch. Next, cover the prepared mold with baking paper, grease it and pour the dough into it.
Bake in the oven at a temperature of 185 C for about 35 minutes. Cool the finished pies, decorate with protein and multi-colored powders.

For test:

• Wheat flour - 1 cup
• Egg yolks - 4 pcs.,
• Egg whites - 3 pcs.,
• Sugar - 250 g,
• Baking soda (slaked) - 0.5 tsp,

For fondant:

• Egg white - 1 pc.,
• Sugar - 100 g.

Cooking process:

Let's start by preparing the dough. First, separate the whites from the yolks. Squirrels carefully beat down with a mixer with a glass of sugar.

Then add soda, quenching it with vinegar and yolks, whisk again, then add wheat flour. Gently mix the dough with a spatula or spoon in one direction (we do not use the mixer anymore).

Lubricate special silicone or tin molds for cupcakes (bottom and walls) with vegetable oil.

We fill the forms for biscuit cakes with dough for half the volume. We put in the oven, preheating it to 180 degrees. We will bake for approximately 30 minutes. Approximately - because the volume of forms and diameter is different.

To prevent the cupcakes from settling, we will not open the oven during the baking process. At the end of cooking, we check the biscuit cakes with a wooden stick or a toothpick for readiness, if the stick is dry, the cupcakes are ready.

We take out the finished baking from the oven, take it out of the molds after a couple of minutes and put it on a flat plate.

In the meantime, while the cupcakes are baking, from the left one egg white and sugar will make a cream or protein fudge. To do this, we will beat the protein pre-chilled in the refrigerator with 100 grams granulated sugar mixer into stiff foam. Thickly coat the tops of the cupcakes with cream.

Now you can decorate the cupcakes to your taste. It can also be special decorations for Easter cakes that you can buy in the store, multi-colored coconut flakes, crushed caramel or bright candied fruits.

That's it. It remains only to fold the Easter spring cupcakes With colored eggs into the basket and go to the nearest temple.

We thank Ludmila Kusturova for the recipe and photo.

Bon appetit and good recipes!