Easter cake in the oven: holiday baking recipes. Technology, step-by-step cooking, detailed recipes for Easter cakes in the oven

With raisins in the oven - the main treat of Easter. One day a year, this traditional holiday bread takes on a symbolic meaning. He becomes a kind of family talisman, his main protection. It is believed that if the Easter cake turned out well, then the year will be successful and prosperous. In this culinary master class, the cake turns out to be moderately sweet. And raisins and lemon-flavored sugar-protein fudge add a divine taste to Easter baking! Very good cookie recipe! Incredibly easy to perform, which always turns out!

Ingredients:

• flour - 800 grams;
• yeast (pressed) - 25 grams;
• pasteurized milk - 250 ml;
• eggs (selected) - 4 pcs.;
• seedless raisins - 150 grams;
• butter 82.5% fat - 100 grams;
• sugar (by weight) - 150 grams;
• salt.

Sugar-protein fudge:

• powdered sugar for decorating desserts - 150 grams;
• about 1 tsp. lemon juice;
• a pinch of vanillin;
• 1 protein.

Easter cake with raisins in the oven step by step recipe:

1. The first step in preparing the dough for Easter cake is to prepare the dough: fresh (softened) yeast should be dissolved in warm milk (about 40 degrees).

2. Sequentially add 1/2 part of baking flour and a little sugar (25 g), mix thoroughly.

3. Cover the dough with a cotton towel or a special cling film and leave warm until it increases many times in size.

4. Pour boiling water over raisins.

5. Separate the whites from the yolks. You will need 4 eggs for the dough. Beat the yolks in a mixer until the grains are completely dissolved. Carefully add the whipped mass to the risen dough, stirring occasionally.

6. Beat the whites in a food processor with a pinch of salt. Without haste, add them to the dough.

7. In the next step, add the rest of the wheat flour and butter, which must be melted in advance.

8. Knead the dough for 5-10 minutes until it sticks to the table.

9. Add steamed raisins, knead well again. To prevent the dough from sticking to your hands, you can grease your hands with vegetable or olive oil.

10. Cover the dough again with a towel or other cotton cloth and leave for 60 minutes to rise.

11. Preheat the oven to 180 degrees. Distribute Easter cakes in forms previously lubricated with oil (vegetable or olive oil). Bake until golden brown 30-35 minutes.

Check the readiness of freshly prepared pastries with a wooden stick.

It remains to grease Easter cakes with sugar fudge and sprinkle with colored sprinkles. To make white fudge, beat egg white with powdered sugar with a whisk or fork, add lemon juice and a little vanilla.

We offer you to prepare an Easter cake on yolks with raisins with your own hands for the bright holiday of Easter. Believe me, homemade Easter cakes made from the freshest products, with all the warmth and love, are much tastier than store-bought ones! They will not lie on the store shelf for weeks, but will be prepared on the eve of the holiday, so they will remain soft and crumbly for a long time!

Yes, the manufacturing process will not be quick, but if you still have the opportunity, try to surprise your relatives at least once. We are sure you will want to make these delicious egg yolk Easter cakes again! In addition, there is nothing incomprehensible here: the kneading of the dough, although long, is not difficult at all. And for your convenience, we have prepared for you a detailed recipe for Easter cake with raisins, accompanied by step-by-step photos.

Ingredients:

For test:

• milk - 0.5 l;
• butter - 200 g;
• egg yolks - 8 pcs. into the dough (+1 yolk for greasing Easter cakes);
• dry yeast - 20 g;
• sugar - 350 g;
• salt - 1 teaspoon;
• vanilla sugar - 20 g;
• flour - about 800-1000 g;
• vegetable oil (refined) - 50 ml.

For filling:

• raisins - about 200 g;
• cognac (optional) - 2-3 tbsp. spoons.

For fondant:

• egg white - 1 pc.;
• sugar - 100-150 g.

For decor:

• confectionery toppings or any waffle decorations.

Easter cake recipe with raisins on yolks recipe with photo

How to knead the dough for Easter cakes with dry yeast

1. First of all, we mix the dough. We measure out 200 g of flour, sift through a fine sieve and mix with dry yeast. Immediately heat the entire portion of milk a little (the liquid should be warm, but not hot), add a tablespoon of sugar, mix. We introduce a mixture of flour and yeast to warm milk, carefully stir until all flour lumps disappear.
   
2. We clean the prepared dough in heat for 30-50 minutes - during this time the mass should “grow up” significantly. You can put the bowl in another container with heated water, put it on the radiator or just wrap it in a blanket - choose any convenient way.
   
3. In the meantime, let's prepare the raisins. We wash it thoroughly, recline it in a colander and place it in a convenient dish. For flavoring, pour cognac over dried berries, mix and leave to wait in the wings (you can skip the step with alcohol if you wish).
   
4. Egg yolks (8 pieces) are separated from proteins, we fall asleep with simple and vanilla sugar, add a teaspoon of salt without a slide. Grind with an immersion blender until smooth (for lack of a blender, you can vigorously grind the mass with a large spoon). As for proteins, we will not need them in this recipe (with the exception of 1 pc. for fudge), but they can be left for cooking other dishes, for example, meringue, Kiev cake, large omelet, etc. Proteins also tolerate freezing well, so you can simply pour them into a plastic container with a lid and place them in the freezer until they come in handy.
   
5. In a large saucepan or other container suitable for kneading dough, put the risen dough and yolks pounded with sugar, stir.
   
6. Pour exactly 500 g of flour, diligently knead the thickened mass with a spoon.
   
7. Add butter, which must be very softened. To do this, you need to get it out of the refrigerator in advance or warm it up a little in the microwave (but do not melt it). We mix the mass.
   
8. We measure out the desired portion of vegetable oil with a neutral aroma, pour it into a convenient dish. Sprinkle the work surface with flour and lay out the still watery dough. We start kneading by hand, periodically wetting our palms with oil. Thanks to vegetable oil, ready-made Easter cakes will turn out more crumbly and tasty, and will also retain their freshness longer. In addition, the oil will simplify the kneading process, as the dough will be less sticky to your hands.
   
9. It takes a long time to knead the dough for Easter cakes - you can take rest breaks, but in any case, you need to spend at least 30 minutes on kneading. Sprinkle flour in small portions as needed (you may need more or less flour than indicated in the recipe - this greatly depends on its quality). By consistency, the dough for Easter cakes on yolks should turn out to be quite soft, but not liquid (it should not be tight and very dense!). It will not be very convenient to work, since the dough is quite sticky, but if possible it is better not to fill it with excess flour: the more you add it, the more dense the finished cakes will turn out.
   
10. Add a tablespoon of flour to the flavored raisins so that the berries are evenly distributed over the dough. Mix and send additives to the flour mass. Continue kneading for another 5 minutes.
    
11. We return the dough to the container, previously washed, wiped dry and lightly smeared with vegetable oil.
    
12. We put it in a warm place for 2-3 hours - during this time the dough should rise strongly. We crush the lush mass with our palms, releasing carbon dioxide, and then again remove the container into heat for 2-3 hours (until the volume increases again).
    
13. Knead the “rested” dough again with your hands, and then distribute it into shapes. Disposable paper molds do not need oil lubrication, but ordinary reusable containers must be oiled and “powdered” with flour, or lined with parchment paper. We fill the forms with dough no more than half.
    
    
14. Leave the blanks warm for about 2-3 hours (before rising). To obtain a ruddy tint, grease the surface of future Easter cakes with raw egg yolk, shaken with one tablespoon of drinking water. We send the forms to a hot oven.
    
15. We bake our Easter cakes on yolks with raisins at 180 degrees from 20 minutes to 1 hour, depending on the size. Smaller cookies need to be taken out earlier, as they will bake much faster than large ones. To make sure it's ready, dip a wooden skewer into the center of the cake. If the stick stays dry, the cake is ready!
    

    How to make fondant for Easter cake with raisins

16. Now the whole laborious process is over, it remains only to prepare the fudge. To do this, beat the chilled egg white with a mixer until white foam. Do not forget that the container intended for whipping must be perfectly clean and dry, as even a drop of water or the smallest specks can disrupt the process!
    
17. Gradually add sugar, without stopping the mixer. As a result, the mass should increase significantly, turn white and thicken. To make sure it's ready, you can put a small amount of fondant on the whisk. The mass of the correct consistency will hang down with an "icicle", while it will hold tight and not drain.
    
18. Apply a thin layer of fondant to the surface of completely cooled cakes. For decor, sprinkle pastries with colored sprinkles or decorate with waffle decorations in the form of flowers or various figures. We store products in a tightly tied bag or closed containers.
    
19. Easter cake on yolks with raisins is completely ready!
    

Christ is risen! And happy drinking!

But I did not stop there and also tried to bake Easter cake according to a real old Russian recipe. I will tell you in detail how to do this, as well as how to bake Easter cake in the oven. I noticed that there is some confusion, some people call Easter cake) In any case, this recipe was recorded for me as “Easter recipe in the oven”, although Easter is usually made from cottage cheese.

According to this recipe, Easter cakes differ in that spices are added to them, but in a moderate amount, so the taste is still harmonious, but becomes richer. Easter cakes themselves are softer and tastier than, for example, store-bought ones. It's easy enough to make and the dough comes out really well.

Some tips on how to bake a delicious cake in the oven. Be sure to take quality products. Oil is the best. Eggs, preferably from country hens.

According to this recipe, small and medium Easter cakes (up to 15 cm in diameter) are well obtained. If you need a huge one, then bake by.

By the way, I cooked half the dough, and it turned out two small cakes and one medium one.

How to bake Easter cake in the oven: a recipe with a step by step photo

Products:

milk - 500-600 ml,

flour - 1 kg,

cognac - 30 gr,

oil - 250 gr,

yolks - 10 pcs.,

sugar - 350 gr.,

fresh yeast 40 gr.

Raisins (raisins + candied fruits) - 200 gr.

Ground spices: cardamom, nutmeg, cinnamon, cloves - half a teaspoon each. Also half a teaspoon of ground zest, vanilla, saffron, if available.

Easter recipe in the oven

1. Make a dough - heat milk until warm, mix with half a glass of flour and 40 g of crumbled yeast. Stir and put in a warm place for about an hour and a half.

2. Soak a few saffron flowers in advance (if any) in a small amount of vodka, but you can do without it. Also melt 250 grams of butter, but it should not be hot, but a little warm.

3. The dough will rise.

4. Grind 350 grams of sugar with ten yolks, add them to the dough. There - cognac, saffron tincture, spices. I added more zest.

5. Sift the flour and knead the dough, it will be sticky. Knead for about an hour with your hands. Add melted butter for thirty minutes.

6. Leave the dough in a warm place for several hours - let it rise twice, then knead twice. and put it into forms. Small molds are best. You can special paper for Easter cakes. Or you can just take some kind of iron jar, for example, from coffee or an iron mug, lay it with parchment and bake in them.

7. The dough should be laid out about half the form or a little less. And let him get up. It should occupy no more than two-thirds of the form. (I even added extra parchment to the paper forms, just in case).

8. Bake in the same way as Alexandria cake. Put in a cold oven. At the beginning, bake for 10 minutes at a temperature of 100 degrees, then 15 minutes at 150 and another 15 minutes at two hundred. Do not open the oven. Then check with a skewer for readiness. This time was enough for me, since the Easter cakes are not big. If the top starts to burn, cover with damp parchment. When the cakes are ready, turn off the oven and leave them there for another 40 minutes. Then pull out, they should cool on their side.

Today we will cook Easter cake for the bright holiday of Easter. This time I baked Easter cakes in the oven, but having already tried several recipes, I can say with confidence that you can also bake a decent and tasty Easter cake in a slow cooker.

Ingredients:

• 2.5 cups of milk
• 1.5 cups sugar
• 200 g butter
• 1 sachet of vanillin
• 11 g instant dry yeast (I use SafMoment)
• 1.3 - 1.5 kg of flour
• 6 eggs
• 200-300 g raisins or candied fruits
• 0.5 tsp salt

for protein glaze:

• 2 squirrels
• 0.5 cup sugar
• 1 tsp lemon juice

Cooking:

Warm the milk slightly and dilute the yeast in it. Add 3.5 cups flour and 2 tbsp. l. Sahara. Mix. The dough should be slightly thicker than for pancakes. Cover the bowl with dough with a towel or cling film and put in a warm place for 30 minutes.

While the dough is rising, separate the whites from the yolks. For the glaze, we need two proteins, so we will have extra yolks, they can also be added to the dough.

Grind the yolks with sugar and vanilla. Whisk egg whites with salt until fluffy.

Add soft butter to the risen dough. Mix.

Then add the crushed yolks with sugar. Mix again.

Enter whipped proteins.

And gradually adding the remaining flour, knead a soft dough (you may need a little more or less flour, it depends on the quality of the flour).

We remove the bowl with the dough in a warm place, covered with a kitchen towel or cling film. We give the dough time to rise (it took me exactly 1 hour 13 minutes)

While the dough is rising, soak the raisins in hot water for 15-20 minutes. Drain the water, dry the raisins on a napkin. Candied fruits can be simply cut.

Add raisins or candied fruits to the dough that has come up, mix them into the dough and put them in a warm place again, remembering to cover with a towel.

We give the dough a second rise, this time it took me exactly 45 minutes.

While the dough rises for the second time, we begin to prepare the forms. Lubricate the molds with any oil, it is advisable to line the bottom of each mold with baking paper.

We tear off a piece from the dough that has come up, form a small ball and fill our forms to 1/3 of the height.

We turn on the oven for heating, put a baking sheet with Easter cakes on top of the stove, give them time to rise already in the form. Cover the cookies with a towel so the dough doesn't dry out.

We bake Easter cakes in the oven over medium heat until golden brown. The baking time depends on the size of the cookies. To check the readiness of the cake, pierce it with a wooden stick, if it is dry, the cake is ready. In a conventional gas oven, Easter cakes were baked for about 35 minutes.

Ready cakes are carefully removed from the molds. We spread them on a pillow covered with a clean towel. This is an old grandmother's way, we put them on a barrel, periodically turning them over so that the cake does not lie on its side)

For the egg white frosting, beat egg whites with sugar until desired consistency.

Lubricate the finished cakes with icing and decorate with confectionery sprinkles.

Happy Easter!

Ingredients

• Chicken eggs - 6 pcs.
• Butter - 100 g
• Sugar - 400 g
• Milk - 250 ml
• Yeast - 1 pack. (11 g)
• Sour cream 20% fat - 100 g
• Margarine - 100 g
• Vanillin - 1 pack.
• Ground turmeric - 1 tsp
• Raisins - 100 g
• Salt - a pinch
• Flour - 6 cups (about 1 kg)
• Powdered sugar for glaze - 150 g
• Lemon juice for icing - 1 tsp

Cooking time: 60 minutes + 3 hours for proofing and 50 minutes for baking

Yield: 5 pieces

A lot of Easter cake recipes are now appearing on the net. This is not surprising, because on the eve of the bright holiday of Easter, every housewife is looking for new successful recipes for Easter baking, trying to tasty feed her own. On our website there is already a recipe Easter cake from cottage cheesebaked in a slow cooker. I present to you a rather tasty and simple recipe for Easter cake baked in the oven in special paper molds. Its simplicity lies in the fact that it does not need strong kneading, the dough can be slightly liquid and sticky - pastries will still keep their shape well, while remaining airy.

Why are Easter cakes baked for Easter?

The tradition of baking them for Easter dates back to the time of the apostles. Sitting down for a meal, the disciples of Christ near his free seat at the table left a piece of bread, which was further divided into small slices and distributed to the parishioners after the Easter service. Over time, this tradition has become firmly rooted in many homes. Sweet, rich yeast dough is used because during a modest life, Jesus and his disciples ate bread cakes from exclusively unleavened dough, and after the Resurrection - from yeast. Therefore, for Easter, cupcakes are prepared as sweet and rich as possible, rejoicing in the Resurrection of Christ and allowing yourself yeasty, rich in butter, eggs and sugar pastries.

Why does the Easter cake have such a shape?

Their shape of a cylinder of various heights was also not chosen by chance. According to legend, the shroud of the Savior was just like that. This is another reason why it is customary to cook them for Easter, because such cylindrical pastries symbolically mean the beginning of a new path, birth, rebirth, that is, the main message of the bright Easter holiday is the content of the victory of life over death.

Easter cake - the most delicious recipe with photos step by step with milk in the oven

So, now you will learn how to cook Easter cake, the recipe with a photo will show you all the cooking steps step by step.

Prepare all the ingredients (list at the beginning of the article). Before baking Easter cake, housewives go to the store in advance, buying the best products for preparing this most festive Easter dish. It is necessary to take wheat flour of the highest grade, butter and margarine - a higher fat content, it is better to use homemade eggs, because their bright yellow yolks, along with turmeric, will give our Easter cakes according to this recipe with a photo a beautiful appetizing yellow color. Pay special attention to the freshness of the yeast, this is especially important, since the dough is very heavy, rich, and low-quality or expired yeast will negate all your efforts.

In addition to the fact that you have to buy food, you need to prepare mentally, because such pastries should be prepared with bright thoughts and always in a good, good mood. Of course, if you are frowning or upset, Easter cake according to this most delicious recipe for our family will still work. But after all, we want not only to feed the family, but also to enjoy the rather long cooking process ourselves, and even on the eve of the holiday, right?

First of all, let's prepare the brew. According to this recipe for Easter cake with raisins, you need the entire norm (250 ml) of warm milk (in no case hot, otherwise the yeast will boil and will not work in the dough), 1 cup of sifted premium wheat flour, 1 sachet (11 g) of dry mix yeast and 1 tablespoon of sugar in a deep and wide container, preferably glass or enameled. Leave in a warm place for 1 hour, the yeast will start working and the dough will ferment - approach, that is, increase in size due to air bubbles, mix and the dough will grow again.

As for the type of yeast, I prefer Easter cake recipes with dry yeast, but you can also use wet, raw yeast. For this amount of ingredients, you need to take half a pack, that is, 50 g, and dissolve them first in warm milk.

While the dough for Easter cakes according to our recipe is growing, we will prepare the rich component of our cupcakes. In a separate bowl, beat 3 whole eggs and 3 yolks. Set aside 1 protein, we will use it for Easter cake fudge, from the rest prepare yourself a protein omelette, because the wait will be long and you need to eat a little.

Add fat sour cream, remaining sugar, salt, vanillin, turmeric to eggs and yolks. Mix everything together with a cooking whisk. You ask - why is there salt in sweet pastries? I will answer - it works as a natural flavor enhancer.

Now combine the dough that has come up several times and the rich mass of yolks and sugar. Mix everything until smooth, the mass will be very liquid. If you are used to working with the dough with your hands, use a whisk at this stage. If, however, the dough is usually made for you by a mixer or a food processor, or even a bread machine, then you can use the technique for Easter cake according to a step-by-step recipe. Gradually add the sifted flour and knead the dough.

At the next stage of preparation, when the dough according to the recipe for Easter cakes has already taken on more or less shape, that is, it does not spread in different directions, melted butter and margarine (they must be removed from the refrigerator in advance and simply left on the table to heat up) slowly knead into the dough. Take a little directly into your hand (if you knead with your hands) - and mix in, carefully combining the butter with the dough. At the end of the batch, it is most convenient to do it on a table or any other flat surface.

The dough is ready to wait for proofing and bake Easter cakes. Recipes with photos often show different dough consistency. Ours is quite heavy, oily and a beautiful yellow color. Leave the bowl with the dough in a warm place for at least 1.5 hours, during which time the dough will increase in volume several times and the smell and sour taste of the yeast will disappear. The better and more actively the dough rises, the more airy our Easter cakes will be as a result.

That's all, the dough has risen three times and you can bake a delicious Easter cake. The recipe with a photo showed you step by step how to prepare the dough for it. The only step left is to stir in the raisins. If your raisins are not too dry, you don't need to soak them. If the dried fruits are a little dry, fill them with boiling water and leave for 10 minutes. Then drain the water, dry the raisins on a towel and lightly sprinkle with flour, so the raisins better interfere with the dough.

Now the dough according to the Easter cake recipe, incredibly tasty, cooked in the oven, is completely ready. Heavy, rich and incredibly beautiful and fragrant.

Start preparing paper molds - you need to grease each mold with butter. Take a piece of softened butter directly in your hand and lubricate the entire surface from the inside with your hand. Such forms on the eve of the holiday can be bought at any supermarket, they are very convenient because the pastries in them are very well stored and do not dry for a long time, and such forms look very presentable. If you use metal or Teflon molds, I still recommend lubricating them with oil, after that, when baking, the cupcakes do not stick and jump out of the molds themselves. If you make dough and bake Easter cake right in the bread machine, you don’t need to grease the mold on purpose.

Another tip - use forms of approximately the same size. You can, of course, take both large and small molds, but it is better to put similar sizes in the oven so that they bake at the same time.

Now we form Easter cakes. The photo shows that it is necessary to fill the molds with dough no more than one third. When baking, it rises a lot and you risk getting ugly large hats, or even the dough may jump out of the mold.

The last step before baking remains - the last proofing in front of a warm oven. The dough must stand and rise for at least 30 minutes before baking, otherwise you will hastily look for the answer to the question - why does the Easter cake crack. And this happens because the dough that has not gained air at a high temperature in the oven quickly begins to grow in volume, while the crust is already baked, and therefore cracks appear that negatively affect the appearance of the finished holiday baking. If you let the dough rise, Easter cakes according to our recipes will turn out not only the most delicious, but also the most beautiful.

Bake Easter cake according to the classic recipe for about 20 minutes at a temperature of 180 degrees and another 20 minutes at a temperature of 160 degrees. Before baking Easter cake in the oven, be sure to heat it up. The baking time is highly dependent on the type of oven and the size of the molds, so do not rely on the recipe completely, check back periodically and check the readiness of the dish.

In the meantime, prepare the icing for the Easter cake. To do this, you need to take the protein of 1 egg and mix it with powdered sugar, gradually mixing it into the protein and whisking with a blender or whisk. At the end, add lemon juice and stir, it will make your icing whiter and more fragrant. When using raw protein, there is always the possibility of salmonellosis, so be very careful when buying eggs.

Pierce hot pasochki with a wooden skewer and if it remains dry, take the pastry out of the oven.

Spread Easter icing on the hot cupcakes with the back of a spoon. The recipe involves the use of white icing, but you can add a drop of natural (beetroot juice, turmeric) or artificial colors to it, as in the Easter cake recipe with cottage cheese (recipe link above in the introduction). Immediately sprinkle with confectionery decorations, they can be bought at the store in all colors and sizes.

When cut, it does not crumble into crumbs, while the structure of the dough is incredibly airy and porous, and the pulp has a pleasant, appetizing yellow color due to turmeric and bright yolks. Easter cake comes out slightly moist due to the large amount of muffin, and very sweet.

Why Easter cake crumbles, crumbles

If the dough crumbles, then this may mean due to the fact that:

• prepared according to the wrong technology - the dough did not distance enough time, did not “ripen”;
• butter or margarine used in baking is of poor quality and contains artificial impurities and additives;
• just old, baked more than five days ago.

So, on our site there are several successful cooking recipes with photos of Easter cakes. We present you another recipe for a quick kefir Easter cake.

Quick Easter cake on kefir

Cake Ingredients:

• Kefir - 600 ml
• flour - about 1500 kg
• dry yeast - 1 tbsp
• sugar - 4 tbsp.
• vegetable oil - 100 ml
• salt - 1 tsp
• raisins - 200 gr

Glaze Ingredients:

• egg whites - 1 pc.
• powdered sugar - 100 gr
• juice of 1/2 lemon

How to cook a simple cake on kefir with yeast

1. Mix slightly warm kefir with sugar, add dry yeast and 5 tbsp. sifted wheat flour. Mix the ingredients well and leave in a warm place for 15-20 minutes.
2. When the dough rises and is saturated with air, add salt and vegetable oil to the composition. Mix well, then add the sifted flour in small parts. Mix well.
3. Grease a bowl with vegetable oil and place the dough in it. Put the dough for Easter cakes in a warm place for 1.5-2 hours, it should grow 2-3 times.
4. Pour boiling water over raisins, dry on a waffle towel. Mix the raisins into the dough.
5. Forms for Easter cakes, grease with oil, as in the photo recipe above, but already vegetable. Divide the dough into molds, filling them 1/2 full. Bake them in a preheated oven at 180 degrees for about 30 minutes.
6. For glaze, beat the chilled egg white, adding powdered sugar. Beat until stiff peaks, at the end of the beating, pour in the lemon juice and beat again.
7. Cool the finished dish and cover with glaze. Decorate on top.