Easter cakes the easy way. Easy and delicious recipe for Easter cake

Each of them has its own sacred meaning and personifies certain well-known Easter events. We will not dwell on this, since many articles have already been written on this topic. And in my articles, I have also already told what this or that symbol means.

And today I would like to focus on such an important topic as cooking Easter cakes. They are certainly baked for the holiday, eat themselves and treat their close relatives and friends. They flaunt in the center of the table, decorated with beautiful multi-colored powder, colored ribbons, pleasing to the eye and carry a certain cult meaning.

This cult bread, like its ecclesiastical analogue artos, is always baked from yeast dough. Such a dough is alive, it breathes, and if you leave the leaven from it, then you can bake a lot of bread, that is, in fact, you can bake them endlessly. That is, Easter bread is a symbol of Eternal Life, the same daily bread that Jesus spoke about.

And just as Jesus was resurrected for eternal life, so this bread has already reached our days, and will live for a long time to come. And we will help him in this, preserving our Russian traditions, and baking it every year again and again, and refracting it with the people closest to us.

Now, of course, you can buy them in stores, since many bakeries bake them for the holiday, and buying them is not difficult. But I always prefer to bake them on my own in order to touch the sacrament, to be part of the miracle. After all, is it not a miracle when, thanks to your hands, a beautiful, tender, airy bread appears, decorated with icing and sprinkled with dyed millet.

Therefore, if you also want to bake that Easter treat yourself, then I invite you to my article and want to offer proven delicious recipes.

This recipe is for those who don't really like working with dough. Here you don’t have to touch the dough with your hands, you just need to have dishes of the right volume and a wooden spatula. Interesting? Then let's get started.

We will need (for 2 pieces):

• flour - 500 gr
• milk - 250 ml
• yolks - 5 pcs
• butter - 150 gr
• sugar - 175 gr
• lard -1 tbsp. spoon
• dry yeast - 0.5 tsp
• raisins - 150 gr
• turmeric - 1 teaspoon
• nutmeg - 0.5 tsp
• zest of half a lemon
• salt -0.5 tsp

Cooking:

1. First we need to separate the whites from the yolks. We will need the yolks to prepare the dough, and we will prepare the icing from the proteins and decorate the top of the finished products with it.

2. Add all the sugar to the yolks, prepare a wooden spatula or spoon, and mix the eggs with sugar until smooth.

3. Melt the butter in a water bath and gradually add to the egg-sugar mixture, while stirring continuously. You should get a homogeneous plastic mass.

4. In a frying pan or in a saucepan, melt a piece of lard. We will need lard - 1 tbsp. spoon. My grandmother used to always add it to pastry and pastries turned out amazingly tasty.

Allow it to cool slightly and add to the mass, mix.

5. Warm the milk slightly in a water bath, it should not be hot. Gradually add dry yeast into it, and mix thoroughly until it dissolves.

When buying yeast, be sure to check its expiration date. The dough will rise well, and the pastries will be light and airy only if they are fresh.

6. Gradually adding the yeast mass to the main one, constantly mix the contents with a wooden spoon until the mass becomes homogeneous. This is the brew we made.

7. Cover it with cling film and put in a warm place for 1 hour, so that it comes up.

We will need:

• flour - 5.5 cups
• milk - 1-1.5 cups
• egg yolks - 10 pcs
• butter 8 / 2.5% - 250 -300 gr
• live yeast - 50-60 gr
• sugar - 1 cup
• vanilla sugar - 1 sachet
• cognac - 2 tbsp. spoons
• seedless raisins - 0.5 cup
• candied fruits - 2 - 3 tbsp. spoons
• lemon peel
• or cardamom, or nutmeg - 1 teaspoon
• salt - 0.5 tsp

Cooking:

1. Sift all the flour twice into a bowl. Take half a glass of flour and brew it with half a glass of boiling milk. Stir until a homogeneous elastic mass is obtained.

2. Prepare another half glass of warm milk and dilute the yeast in it. Add half a glass of flour to the mixture, mix and put in a warm place for 10 minutes. During this time, a reaction will occur in the mixture, and it will “breathe”, bubbles will form and burst.

3. Then combine both mixtures, mix thoroughly, cover with a napkin and put in a warm place to rise.

4. Grind the yolks with sugar and vanilla sugar until white, add salt. Pour half of the resulting mass into the infused dough, add a quarter cup of flour and knead thoroughly, then cover again and let rise for 1 hour.

5. After an hour, add the remaining half of the egg mixture to the dough and add 3 cups of flour. Knead the dough until it starts to move away from your hands. Hands can be moistened with oil, so it will be easier to knead.

6. Then pour melted butter into the dough, adding it gradually in small portions.

7. Then add cognac, lemon zest, or instead, you can add a teaspoon of ground cardamom, or nutmeg.

8. Knead again, cover with a napkin and leave to approach again.

9. In the meantime, rinse the raisins and soak them in boiling water to swell. Then drain the water, and dry the raisins so that there is no water left on it at all.

10. Sprinkle raisins and candied fruits with flour and mix them with it.

11. Pinch the risen dough, knead it with your hands, add raisins with candied fruits. Cover with a paper towel and let stand for a while so that the dough rises again.

12. Prepare forms. Brush generously with oil and lightly flour the bottom and sides.

13. Fill the molds 1/3 or half, cover with a napkin and leave to rise.

14. Heat the oven to 180 degrees and put the forms with the dough into it. By then the dough should have doubled in size. Bake until done, about 45-50 minutes. Baking time depends on the size of the mold and the features of the oven. If the oven bakes in such a way that it burns up, then after 20-25 minutes the molds can be covered with baking paper soaked in water.

15. Remove finished products, let cool, pull out of the mold and decorate with icing and decorations.

This recipe is also very tasty. Of course, it is not fast, but Easter cakes are a serious matter! They demand the same attitude and approach! Yes, and time - it basically takes the rise and insistence of the dough. And at this time you can do any other things.

Easter cake Monastyrsky with live yeast

According to this recipe, preparing Easter bread is not difficult, not too long, and it always turns out very worthy.

We will need:

• flour - 1 kg
• warm water - 1.5 cups
• warm milk - 2 - 3 tbsp. spoons
• live yeast - 50 gr
• egg - 2 pcs
• butter -125 gr
• sugar - 100 gr
• candied fruits - 100 gr
• cinnamon - 0.5 tsp
• cardamom -0.5 tsp
• salt - a pinch

Cooking:

1. Dissolve yeast in water and milk. Let stand 10 minutes for them to disperse.

2. Mix eggs with sugar, pour melted butter in a thin stream. Pour in the salt. Mix.

3. Add the yeast mixture to the egg mixture, mix. Sift the flour twice through a sieve. And gradually add to the resulting mixture.

4. Add spices and finely chopped candied fruits. Knead the dough.

You should get a fairly thick dough. It is better to knead it at night so that it is infused. Cover it with a napkin and leave to infuse and rise.

5. In the morning, put the risen dough on the work surface and knead it well for at least 15 minutes.

6. Divide into two equal parts, and put in two pre-prepared forms, which must be greased with oil and lightly sprinkled with flour.

Let stand for the dough to rise.

7. When the dough rises well, and bubbles appear on its surface, brush the top with an egg mixed with a little milk.

8. Put in an oven preheated to 180 degrees and bake for about 40 minutes.

This cake is not covered with icing, and due to the fact that the top is smeared, it will be ruddy and beautiful. But if you wish, you can of course also cover it with glaze.

And in the context, it turns out so beautiful.

An old Russian recipe for Easter cake

This recipe is taken from a recipe book from the 60s, it says that this recipe is old. And even if it was invented when it was written, then it is at least more than 50 years old. Therefore, only because of this it can be considered old.

The recipe is delicious, reminiscent of grandmother's pastries from childhood. And since many people always remember the “Taste of Childhood” with great warmth, this option is quite worthy of taking its place of honor in the Top 10 recipes!

We will need:

• flour - 1 kg
• milk - 1.5 cups
• eggs - 6 pcs
• butter - 300 gr
• sugar - 1.5 - 2 cups
• vanilla sugar - 1 sachet
• yeast - 50 gr
• raisins - 150 gr
• salt - 0.5 tsp

Cooking:

1. Warm the milk to a warm state and dilute the yeast in it until only half a glass.

2. Sift the flour twice and pour 4 cups into the milk-yeast mixture. Knead the dough.

3. Divide the eggs into yolks and whites and then grind the yolks with sugar until white. And beat the egg whites into foam.

4. Melt the butter.

5. Add the yolks with sugar, salt, butter and whites at the end to the kneaded dough. Each time mixing the mass and mixing in the newly laid ingredient.

Add the rest of the milk and add some more flour to thicken the dough. However, do not add all the flour yet.

6. Thoroughly knead the dough, sprinkle with flour on top, cover the dishes with it with a napkin or towel and leave overnight in a warm place.

Try to leave the dough in a large bowl so that it does not run away overnight.

7. In the morning, add all the remaining flour, vanilla sugar and knead the dough well until it becomes easy to move away from the walls of the dish. It should not be too thick by itself.

8. Cover the dish again with a towel and place in a warm place to ferment and rise. The time will be approximately 1 hour. The dough should double in size during this time.

9. Rinse and dry the raisins. Then lightly sprinkle it with flour and mix. When the dough rises, pour raisins into it and mix again so that it is evenly distributed.

10. Prepare baking dishes. Lubricate them with butter and sprinkle with flour, just grease the paper forms with oil, you can not grease the forms with a non-stick coating and do not sprinkle with flour. Although personally I oil any form.

11. Arrange the dough into molds, filling them in 1/3 part, or no more than half.

To obtain a loose, more porous dough, the dough is laid on 1/3 of the mold, denser - on half.

12. Put them in a warm place to rise, cover them with a towel so that the dough does not dry out. The dough should rise about twice.

13. Lubricate the top with a beaten egg or just sweet water. Put to bake in an oven preheated to 170 degrees. They will bake for about an hour. The time depends on the size of the mold and the characteristics of the oven.

If, during this time, the top begins to brown excessively, cover it with baking paper soaked in water.

14. Cool the finished pastries, grease the top with icing and sprinkle with powder, or decorate as your fantasy tells.

Serve at the table, treat guests and eat with great pleasure!

Here is a selection of recipes we have with you today. In fact, there are just a lot of baking recipes. Each hostess who deals with it has her own little secrets and tricks, thanks to which their dough will differ from the other, both in texture and in taste.

And this is good! That is why cooking is good, as such, that you can eat the same dish, but cooked in different ways, having the same name, but different in taste. This allows us to diversify our menu and eat simply delicious food every day.

And at the end of today's article, I would like to write a few recipes for making icing for Easter cakes. After all, all today's recipes provide for its use. Therefore, it would be wrong not to write how to cook it.

Glaze that doesn't crumble or stick

In the last article about, I already shared two recipes for making glaze, one of them was protein, and the other was made from gelatin.

Glaze made from gelatin does not crumble and does not stick, so recently it has been gaining more and more popularity. Its advantage also lies in the fact that it is not at all difficult to cook it and it can be done quite quickly.

In order not to repeat myself in the description, in today's recipe I want to offer you to watch a video in which everything is described and shown in detail. And to prepare such a glaze is not difficult.

The icing according to this recipe turns out to be downright snow-white and glossy, and looks very nice on finished products. And if they are also covered with a beautiful multi-colored topping, then the pastries will be just a feast for the eyes!

And now it is not difficult to find such a topping in the store. It is sold in any supermarket, where before the holidays there is always a huge selection of various paper baking dishes, decorations and paint for eggs.

So get everything in advance, since there is still a significant amount of time before Easter.

How to make icing from proteins and sugar syrup

(I already mentioned it in a previous recipe), there is a great recipe for protein glaze and I recommend that you check it out. The recipe is just wonderful.

We will need:

• egg white - 1 pc.
• sugar - 0.5 cups
• water - 0.5 cups
• lemon juice - 1.2 tsp

Cooking:

1. Pour sugar into a small saucepan, pour hot water over it, stir and cook a thick syrup. In this case, foam will appear, it must be removed.

The readiness of the syrup can be determined in this way. Scoop up a teaspoon of boiling syrup and lower the spoon into cold water. If a soft ball can be rolled from the cooled syrup, it is ready.

2. Beat the protein into foam until it increases in volume by 3-4 times. Beat better with a mixer.

3. Continuing to beat, pour in the cooled syrup in a very thin stream. Then add lemon juice and mix thoroughly until a homogeneous mass is obtained.

4. Before applying the icing on pastries, warm it in a water bath to 60 degrees.

If you are preparing such a glaze for any other baking, then it can be colored by adding cocoa, chocolate or cranberry juice.

I think that with today's recipes, baking delicious Easter bread will not be difficult for you. After all, I tried to describe everything in the most detailed way, with all the nuances and little secrets and tricks.

I want to note that all recipes have been tried and tested, so cook boldly, they will not let you down. I also want to say that you can bake any sweet pastries from such a dough, as well as use icing for these purposes. The test options offered today are all the usual rich yeast dough, from which you can bake any sweet buns, rolls with dried fruits and nuts, sweet pies with fillings, delicious picks with jam, yes, in principle, anything.

So if you are baking, then you will not have recipes stale. And you can try them all in turn, baking one or another variety of delicious treats.

And I would like to end here. And in conclusion, I want to ask you to share the article with your friends on social networks, the buttons of which are located both at the very top of the article and at the bottom. Especially if you liked the article and found it useful!

I also want to congratulate you on the upcoming Bright Sunday of Christ, the day of Easter! May everything always be just perfect for you!

Step by step recipe with photo

Cooking Kulich is a time-consuming business, as I said, so please be patient. However, this is still the fastest recipe, you'll see. Let's start by preparing the dough and all the other ingredients. We take out the butter in advance from the refrigerator to warm up. Soak raisins in hot water for 15 minutes and set aside. In a saucepan, heat the milk a little and completely dissolve the yeast in it. I have dry ones, but you can use fresh ones, they are even better with them.

Add 250 grams of flour to milk and mix thoroughly. Opara for Easter cakes is ready, cover it with a towel or wrap it with cling film and put it in heat for 30 minutes. You can use a cooled oven for this, it is better not to raise the temperature above 40 degrees. The contents of the pan will greatly increase in size.

Meanwhile, separate the proteins from the yolks in different containers.

Beat the yolks thoroughly with sugar or fructose and with vanilla or vanilla sugar until they turn white. If you are using a vanilla bean, cut it in half lengthwise and remove the seeds with a knife. They need to be placed. The dough for Easter cake will acquire a wonderful aroma. I love the smell of vanilla, one of my favorite "edible" flavors! And you? Maybe you like cinnamon more?

Beat egg whites to firm peaks. The video above clearly shows how whipped the whites should be - they do not fall out of the container, even if it is turned upside down. To make the whites easier to whip, cool them before the process, add a pinch of salt and make sure that not a single drop of yolk gets into them. If everything works out, Easter pastries will be airy and tender!

We take the dough out of the oven, put the yolks in it and mix. Add softened butter and mix again. Lastly, add the whites there and mix well again. The dough for Kulichi is almost ready!

Sift all the remaining flour into the dough in parts, constantly mixing it into the workpiece. When the dough for Easter becomes dense enough, we begin to knead it with our hands. Very carefully, until all the flour is gone. If there is no more flour, but the dough is still very sticky to your hands, add a little more, but do not get carried away. Stickiness may appear due to the difference in the quality of the ingredients, but everything went smoothly for me 🙂

The most delicious Easter cake is not half ready. We leave the dough in a saucepan, cover with a towel and put it back in heat for 1 hour. It will rise again!

During this time, drain the water from the raisins, blot with a paper towel. If you don't like it, put candied fruit, it's also delicious. But they are with sugar, but not raisins. This is important for me 😀 This is about how to bake Easter, eat it and not gain weight 😉

We chop the nuts with a knife. Not in agony! Just in small pieces. You can take absolutely any nuts, or you can completely exclude them. Everything is optional, because the most delicious Easter cake will be such if you choose the most delicious ingredients yourself! Fortunately, even a simple Kulich recipe allows this.

By the way, I also cut my raisins, cut each piece in half, because it turned out to be too large, but it’s easier to just buy a small one. We put the sweets in the risen dough for the cake and knead it thoroughly.

We send the finished dough to Easter cakes again in a warm place for 20-30 minutes to rise again.

At this time, grease the bottoms of the molds for Easter cakes with oil. Sidewalls are not needed. I had 4 paper molds: 1 medium and 3 small.

We spread the cake dough on the table, cut it into pieces, which we will fit into molds. Each of them must be filled in 2/3.

Very carefully shape the pieces of dough into a ball shape and lay them out in the forms. Leave them under the towel for another 10 minutes to rise again. The best Easter cake recipe is heading towards a climax, honestly! 😀

We send simple Easter cakes straight to the oven! 100 degrees! Warm up in advance! Bake for 10 minutes, then raise the temperature to 180 degrees and bake until tender, about 20-30 minutes. We check with a toothpick, sticking it in the middle. It must remain dry. If wet, bake on! These are the beauties they will turn out in the end 😉 Let them cool for 10 minutes.

We take it out of the forms. And that's it. Now you know how to bake Kulich! But don't forget the icing for Easter! While Kulichiki are baking, put the protein in a plate, separating it from the yolk, and whisk for a short time until bubbles appear.

I will have icing sugar and chocolate icing. Moreover, the idea with chocolate arose spontaneously - there was just a big piece of good chocolate that my parents gave to my young man for his birthday 🙂 But first things first. Pour powdered sugar into the proteins, exactly half and mix thoroughly.

Add lemon juice to the icing for Kulich. I used lime for lack of it, it turned out even tastier! We add it not only for sourness, but also in order to bleach the fudge!

Add the remaining powder and mix thoroughly. It should be as viscous as in the picture. Stock up on plenty of powder just in case you don’t have enough due to the large size of the egg. Now you know how to make icing for Easter cakes!

It remains to figure out how to make chocolate icing. And it doesn't get any easier! Just melt the chocolate in a water bath or in a microwave at low power for three minutes, that's all 😀 The main thing is to take high-quality chocolate, bad chocolate will not melt to the desired state of viscosity.

In fact, the Easter recipe is finished. It remains just to apply two types of glaze to the tops.

First brush with icing sugar.

One Easter cake I left pure chocolate.

Chocolate icing for Easter, or rather melted chocolate, pour gently on top, a tablespoon at a time. I poured again on three out of four, left one Kulich white. We decorate by sprinkling on top with powder for Pasochki or a more useful option - chopped nuts and raisins. I have almonds this time.

Now you know how to bake Easter! Now that's all for sure. Let the chocolate harden for an hour or two. And you can cut!

But I left it until the morning, covering it with a towel a little later (when the chocolate icing completely hardened).

I'll quickly summarize!

Short recipe: Easter cake

1. Pour raisins with hot water, leave aside, remove the butter from the refrigerator to warm up.
2. We heat the milk a little and dissolve the yeast in it.
3. Pour 250 g of flour into milk, stir thoroughly and put in a warm place, covered with a towel, for 30 minutes (you can use a cooled oven, no more than 40 degrees).
4. Separate the yolks from the whites, grind the yolks with sugar and vanilla until white, beat the whites with a pinch of salt until firm peaks.
5. We take out the dough from the oven, it has increased, put the yolks into it, mix, put soft butter, mix, put the proteins, mix again.
6. Sift all the remaining flour into the dough in parts, constantly kneading the dough, knead it with your hands for another 5 minutes.
7. We put the dough for Easter cakes, covered with a towel, again in a warm place for 1 hour.
8. Drain water from raisins and pat dry with paper towels.
9. We chop the nuts with a knife into small pieces, but not into flour.
10. We take out the dough for Easter, pour raisins / candied fruits / nuts into it and knead thoroughly.
11. We put it back in the heat to rise for another 20-30 minutes.
12. We dump the dough on the table, divide it into the number of parts corresponding to the number of molds.
13. We turn on the oven at 100 degrees.
14. Grease the bottom of the cake molds with butter.
15. We give each piece of dough the shape of a ball and put it in molds (should be 2/3 filled).
16. Cover with a towel and let rise for another 10 minutes.
17. We put Easter Cakes in the oven (already without a towel)) for 10 minutes, then raise the temperature to 180 degrees and bake for another 20-30 minutes, checking for readiness with a toothpick (should remain dry when pierced!).
18. While Easter cakes are baking, we study the icing recipe and do it: beat the protein with a fork until bubbles form, add half of the powdered sugar, mix, add lemon / lime juice, mix, add the remaining powder and mix again.
19. For the chocolate icing, melt the chocolate in a water bath or in the microwave at low power for 3 minutes.
20. We take out the ready Easter cakes for Easter from the oven, let them cool for 10 minutes, take them out of the molds.
21. Gently grease with the desired icing, you can first sugar, then chocolate, decorate with purchased powder on top, and preferably with chopped nuts and raisins.
22. Now you know how to cook Kulich!

Beauty turned out! This is the end of the Easter cake recipe. And there are many more photos

I really hope that Easter will bring you a lot of family happiness, because this bright holiday was created in order to spend it in the circle of close people! I am not a religious person, but I respect traditions and really love to celebrate this wonderful day, on which the warmth in my soul becomes warmer, and kindness is kinder 🙂 Happy New Year, my dear readers! Peace and harmony to you!

By the way! Add your photos with the sweets that you have turned out in the comments. And you can win the competition for the most beautiful dish, which I will announce soon!

Last time I told you about how to make wonderful ones! And then - more! In order not to miss the news, , it's free! In addition, when you subscribe, you will receive as a gift a collection of full-fledged recipes of 20 dishes that are prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eat fast and tasty - it's real!

I was with you ! Tell your friends about how to cook Easter, recommend the recipe if you like it, like it, leave comments, rate it, write and show photos of what you have done and remember that everyone can cook deliciously, that you are more talented than you can imagine, and of course, enjoy your meal! I love you, be happy!

Every holiday has traditional dishes. It is difficult to imagine the New Year's menu without Olivier, and on March 8 - without Mimosa salad. So the Easter table, according to custom, is decorated with colored eggs, Easter cake and curd Easter. A good hostess will never ask where to buy Easter cake. She herself will gladly tell you how to bake an Easter cake, but not in one way.

A bit of history

Easter, like any other holiday, has its own story that tells about the origin of its symbols and explains their meaning. Kulich is a rich round-shaped bread that decorates the Easter table. It was baked exactly round, because the shroud of Jesus Christ had a similar shape. Kulich must certainly be rich, because according to legend, before the death of Jesus, he and his disciples ate unleavened bread, and after the miraculous resurrection they began to eat yeast bread (leavened bread). Since then, it has been customary to make dough for Easter cake rich.

If you are going to cook Easter cake with your own hands, take note of a few tips:

• butter should not be hard, then the cake will be soft and tender;
• butter should soften on its own at room temperature, and not when heated;
• you can use paper molds made specifically for baking Easter cakes;
• as a form, you can use a tin can. But in this case, it must be lined with oiled baking paper;
• baking paper can be replaced with regular paper used in offices. But it must be well lubricated with oil;
• so that the dough does not stick to your hands, moisten them with water or vegetable oil;
• the readiness of the cake is checked with a splinter or a thin skewer, which is stuck into the cake. If it is dry, the cake is ready;

Easter cake traditional

• 1 kg of wheat flour;
• 6 eggs;
• 1.5 cups of milk;
• 300 gr. margarine (you can butter);
• 1.5 cups of sugar;
• 40 gr. yeast;
• dried fruits and nuts (150 gr. raisins, 50 gr. candied fruits and almonds).
• 0.5 sachets of vanilla sugar;
• salt;

Cooking:

1. Slightly warm the milk, dilute the yeast in it.
2. Add half of the specified amount of flour. Stir. Opara is ready.
3. Cover the dish with dough with a towel and put in a warm place.
4. The dough should be left to rise until its volume doubles.
5. Separate the yolks and whites. Beat the yolks with vanilla and sugar, beat the butter.
6. Add salt, egg yolks and butter to the dough. Mix everything.
7. Beat the whites until a thick elastic foam. Add them to the dough.
8. Enter the remaining flour. The resulting dough should be free to lag behind the walls of the dish. It should not be too steep, well mixed.
9. Cover the dough again and leave in a warm place until it doubles in size.
10. Rinse raisins, dry, roll in flour. Cut candied fruits into squares. Remove the skin from the nuts and chop. Add dried fruits and nuts to the risen dough.
11. Prepare the form (with a round bottom!): Line the bottom with oiled baking paper, grease the walls with oil and sprinkle with flour. Fill the form with the test for 1/3.
12. Let the dough rise. It will be ready to be sent to the oven when it rises to half the mold.
13. The oven should not be too hot. Leave the form in it for 50 minutes-1 hour. Rotate the pan carefully as it bakes. If the top browns too early, cover it with paper soaked in water to prevent it from burning.

Decorate the finished cake with chocolate, candied fruits or nuts.

Quick cake

Many housewives, especially those employed at work or with small children, are concerned about the question of how to bake Easter cakes for Easter with the least amount of time. The recipe below is easy to prepare and saves energy.

You will need:

• 1 glass of milk;
• 4 eggs;
• 1 st. l. dry yeast (or 50 gr fresh);
• 1 cup of sugar;
• 2 tbsp. l. vegetable oil;
• 100 gr. butter;
• 3 cups flour;
• vanillin;
• raisins, candied fruits.

Cooking:

1. 1. Warm up the milk.
   2. Pour yeast and sugar into warm milk (only 1 tablespoon). Stir and leave for 15 minutes so that they "make friends".
   3. Whisk the eggs with the remaining sugar and vanilla.
   4. Melt the butter and add it to the dough. Add vegetable oil, yeast and mix well.

1. 1. Add washed and dried raisins and candied fruits.
   2. Gradually stir in the sifted flour. The dough should be pourable.
   3. Divide the dough into molds. It will rise, so the dough should take up no more than 1/3 of the mold.
   4. Leave the dough in the molds for 3-4 hours - at this time you can do business.

1. Place the molds in a hot oven (t=180 degrees). Bake the cake until done.
2. Decorate the finished cake with icing and confectionery beads.

Easter cake without yeast and eggs

There are a lot of recipes on how to bake a delicious cake. It turns out that it can be prepared without yeast, milk and eggs.

You will need:

• 240 gr. flour;
• 2 tsp baking powder;
• 0.5 cups brown sugar;
• 1 banana;
• 40 ml juice (pineapple);
• 180 ml of water;
• 50 gr. raisins;
• salt;
• 3 art. l. vegetable oil.

Cooking:

1. Mash the banana to make a puree.
2. Add oil, water, juice. Stir.
3. Add salt (a pinch) and baking powder for the dough.
4. Gradually sift the flour into the dough, stirring constantly.
5. Knead a sticky dough.
6. Fill the molds with it so that the dough occupies 3/4 of the volume of the mold.
7. Bake the cake in an oven preheated to 200 degrees for about 50 minutes. The time depends on the oven.
8. The finished cake must be removed from the mold when it cools down. Decorate it with icing and other decorations.

The beauty of making Easter cake on your own is that homemade Easter cake can be prepared not only according to the traditional recipe, but also using, for example, sour cream.

You will need:

• 200 gr. sour cream;
• 1 tsp dry yeast (or 25 g fresh);
• 170 ml of milk;
• 50 gr. butter;
• 150 gr. Sahara;
• 650-700 gr. flour;
• 3 eggs;
• 2-3 tbsp. l. cognac or rum;
• 50 gr. raisins;
• nuts for sprinkling;
• vanillin.

Cooking:

1. Pour raisins with rum or cognac.
2. Dilute the yeast with a part of warm milk - pour 2 tbsp. l. milk, they will come in handy later.
3. Separate the white from the yolk in one egg. Beat two eggs and the protein of the third with sugar and sour cream.
4. Combine everything in one bowl, stir, salt and gradually add flour.
5. The dough should be soft and slightly sticky. Cover it with a towel and leave for half an hour.
6. After half an hour, add soft butter to the dough, stir. Cover again with a towel and leave for one and a half to two hours.
7. Knead the dough lightly and add the squeezed raisins. Knead the dough so that the raisins are evenly distributed throughout the dough.
8. Divide the dough between the molds and leave until it doubles in size.
9. Mix the yolk with 2 tbsp. l. milk and brush the top of the cake with the mixture. Chop the nuts and sprinkle them over the cake.
10. Send to the oven (t = 200 degrees) for 30 minutes until cooked.

Decorations help to make Easter cake truly festive: icing, marmalade, multi-colored confectionery beads, nuts, marzipan, candied fruits, fruit figurines. Speaking of Easter cake, one immediately imagines lush round bread with a white top. This is frosting. The following recipe answers the question of how to make icing for Easter cake.

You will need:

• 1 egg white;
• 100 gr. sugar (small);
• salt (a pinch).

Cooking:

1. Cool the proteins and beat with salt until an elastic foam is obtained.
2. Continuing to beat, add sugar.
3. Do not stop beating for another 4 minutes after the sugar runs out.
4. When the cake has cooled slightly, apply glaze on it and leave until it hardens.

Do-it-yourself Easter dishes not only give great taste and delight with a festive appearance, but also carry a positive charge, being filled with feelings and good wishes of the hostess.

Kulich is a primordially Russian national dish that everyone cooks once a year on Easter. Dough for Easter cake is made differently in different families. Someone puts dough on kefir, someone adds cinnamon or vanilla, and someone prefers to enjoy the lemon flavor that citrus zest gives to pastries. But before you start cooking this rich Easter dish, you should find out why our ancestors loved it so much.

The history of the Easter cake

Kulich is a truly Christian dish, although the first mention of this muffin belongs to the ancient Slavs. With the advent of Orthodoxy, Easter cakes began to be baked for the Easter holiday, and this pastry personified church bread.

Nevertheless, certain superstitions regarding the preparation of Easter cakes have survived in Christian society. So, it used to be considered a good omen to lay out pieces of consecrated pastry in the field. The farmers believed that this would contribute to a rich harvest. But if the crust of the Easter cake cracked during baking - expect trouble.

Everyone decides for himself whether or not to believe Easter superstitions (although the Church does not welcome such signs), and cakes are baked as they were baked on the spring Easter holiday, except that the recipe has changed a little.

Currently, there are many different recipes for Easter muffin dough. Consider the most delicious of them.

Viennese dough for Easter cakes

Viennese Easter cake dough is a classic Easter cake recipe. This is how most muffins are prepared for Easter. Such dough for Easter cake has a rich taste, it does not become stale for a long time.

Ingredients:

• Flour - 6 glasses;
• Milk - 2 cups;
• Butter -1.5 - 2 packs;
• Sugar -2 cups;
• Eggs - 6 pieces;
• Yeast - 50 grams;
• Salt - 1 teaspoon:
• Raisins (the classic recipe calls for raisins, but you can add whatever you like).

Cooking process:

1. First of all, you need to prepare the dough. To do this, combine eggs and sugar, beat thoroughly, pour melted butter and warm milk with yeast diluted in it into the mixture. Mix everything well and put it to the battery to “rise”.
2. Important point! The dough for Viennese Easter cakes should stand for a long time - ideally the whole night.
3. When the dough "fits", add the sifted flour to it and knead the dough. You need to knead until the dough stops sticking to your hands.
4. In the middle of the process, you can add raisins, dried apricots or other additives to your taste into the semi-finished dough.
5. When the dough is ready, it should be placed in a mold (or molds) and left warm for 2 hours.
6. You can bake Easter cake when the dough increases in volume, becomes lush and airy.

The baking time of the Viennese cake depends on the volume of the form. If you are baking one large muffin, then you need to spend at least 50-60 minutes in the oven. If the Easter cakes are small - 30-40 minutes.

Check the readiness of Easter cakes constantly with a match or a toothpick and do not miss the moment when the dessert is baked.

This recipe is the most popular; it has been used to prepare the most famous Easter dish for more than a dozen years. However, feel free to make your own changes to the recipe and experiment with additives.

Easter cake without yeast

Everyone knows that our ancestors did not have yeast, so they made bread with hop or wheat sourdough. But there is no need to delve into history and look for a sourdough recipe to make a yeast-free cake. Currently, you can cook baking without yeast on soda. By the way, such a muffin will be much more useful than a simple yeast dough for Easter cakes.

Ingredients:

• Flour - 1.5 cups;
• Kefir - 1.5 cups;
• Butter - 1 pack;
• Baking soda - 1 teaspoon;
• Sugar - 0.5 cups;
• Any additions to your own taste.

The amount of sugar can be increased depending on how sweet the muffin you want to bake.

Cooking process:

1. Prepare all food and utensils for work.
2. Sift the flour through a sieve, add soda to kefir and let the mixture brew for a couple of minutes.
3. Melt the butter in a water bath, stir in sugar and additives (optional).
4. Next, add kefir to the butter-sugar mixture and mix the resulting dough well.
5. Flour is added last and the dough is thoroughly mixed again.
6. If the dough for Easter cake turns out to be very liquid, add a few more tablespoons of flour.

This dough is good because its preparation does not take much time. Unlike a yeast cake, a yeast-free analogue can be immediately put into the oven. Such Easter cakes are prepared for 30-40 minutes (readiness must be checked with a toothpick).

Dough for Easter cake without eggs

This recipe will definitely appeal to vegetarians and those who are allergic to eggs.

Ingredients:

• Water or milk - 1 glass;
• Sugar - 1 glass;
• Flour - 4 - 4.5 cups;
• Butter - 1 pack;
• Sour cream - 0.5 cups;
• Yeast - 50 grams;
• Salt - 0.5 tablespoons;
• Lemon zest, raisins, chocolate or other additives to taste.

Cooking process:

1. Slightly heat water or milk and pour into its yeast. Stir so that there are no lumps, and then add 2 tablespoons of sugar and a handful of flour. Opara is ready - leave it to "approach" in a warm, calm place for 15-30 minutes.
2. At this time, melt the butter (you can use a water bath) and mix it with sour cream.
3. Next, add the butter to the butter. This must be done carefully, and stir slowly and carefully.
4. In the resulting mixture, add sugar, salt, additives and mix thoroughly.
5. The last one is flour. It is first recommended to sift it and add it in small portions to the resulting mixture.
6. Next, you need to knead everything well. (Don't forget to wet your hands with vegetable oil so the dough doesn't stick!)
7. Put the finished dough in a warm oven or to the battery and let it rise twice. Only after that you can start baking Easter cake.

Additives for dough

Just dough for Easter cake is boring, but on Easter you really want joy! In order to “colorize” the Bright Spring Festival even more, you can show your imagination and bake Easter cakes with various additives.

What can be added to the dough:

• 1.Dried fruits

The most common additive is, of course, raisins, but other dried fruits can also be added: dried apricots, dates, prunes, dried apples. Even if the recipe does not include the addition of dried fruits, they will never be superfluous.

• 2. Candied fruits

These multi-colored dried fruits will not only make the dough more delicious, but also give the Easter cake a joyful festive look.

• 3. Nuts

Any will do - cashews, walnuts, almonds, cedar. Large nuts are recommended to cut or grind in advance in a coffee grinder.

• 4.Chocolate

Pastry shops sell special chocolate "drops" to decorate baked goods, but you can add regular chopped chocolate.

• 5. Zest of a lemon or orange

It will give the cake an unusually fresh citrus flavor. In addition to the zest, you can add a little lemon juice to the dough - it will make the dough softer and softer.

• 6. Spices

You can add vanilla extract or cinnamon powder to the recipe. Cardamom and nutmeg will add a savory taste to pastries, while saffron will color the dough in sunny yellow.

• 7. Confectionery additives

Coconut flakes, multi-colored powders, marzipan - the modern confectionery industry generously endows us with its inventions. The dough for Easter cakes can not only be decorated, but also dyed with special food coloring!

Cooking Easter cake with your own hands and treating them to relatives and friends is a real happiness! And it depends only on you how tasty, beautiful and festive your pastries will be. Don't be afraid and experiment! Delight your family and friends with delicious dishes.

Kulich is an image of the Resurrection or the victory of Christ over death, and is similar to artos (large church bread with a cross and a wreath of thorns depicted on it). Only unlike artos, Easter cake is prepared at home.

Usually the dough for Easter cakes is put from Thursday to Friday, they are engaged in baking all Friday, and on the night before Sunday they consecrate. But, unfortunately, in our time of constant employment, not every housewife can afford to take this process for several days. And, of course, you want to spend the holiday according to all the rules. This is where a simple cookie recipe comes in handy.

The main thing, using do not forget about several rules, so it has its own characteristics:

During the preparation of dough for Easter cakes, it is necessary to ensure that there is no draft in the room - Easter cakes are very fond of heat

The dough for Easter cake should be of medium density, if the dough is too liquid - Easter cakes will become flat after baking, if it is thick - baking will be heavy and stale very quickly. The required density will be when, when dividing the dough, there will be no need to add flour

You need to knead the dough for as long as possible, putting all your love into it, wishing good to family and friends

The dough should rise three times: 1. after dissolving, 2. after kneading, 3. after the dough is distributed into molds

The dough should ferment at a temperature of 30 degrees

It is necessary to fill the form by half, and in some cases by 2/3

Easter cakes should rise indoors, the temperature in which will be from 30 to 45 degrees

If the dough has risen almost to the edges of the mold, you can put it in the oven

You need to bake in the oven, at the bottom of which a container of water is placed. Oven temperature from 200 to 240 degrees

After baking, the bread is smeared with an egg, which is beaten with a tablespoon of water and butter. Sprinkle with coarse sugar, breadcrumbs and chopped nuts on top.

The secret of an even high product is a wooden stick (long match) in the center. And also this is a way to check the cake for readiness: if the pulled out stick (match) is dry, your cake is ready!

The size of the cake affects the duration of baking. The more the weight of the cake, the longer you need to keep it in the oven, and accordingly, the less the weight, the less time it takes to cook. If the cake starts to burn, cover the top with paper

Easter cake taken out of the oven must be put on a barrel and wait until it cools down

Easy cake recipe

Ingredients:

Measure - glass

Flour - 7.5

Milk - 2, 5

Yeast - 1 sachet (50 gr)

twenty egg yolks

Sugar - 1

Butter (melted) - 2

Cooking method:

Mix flour and milk. Dilute the yeast in a small amount of milk and add to the flour mixture. We put everything in a warm place. Grind the egg yolks with sugar and warm milk, add to the risen dough, then add the remaining flour and salt. Knead the dough well and leave to rise.

After the dough has risen, divide it and put it into molds. After the dough has risen in the molds, put it in the oven and bake.

If there is not enough time at all, then you can use a modern bread baking tool - a bread machine, and then, in order to bake a delicious and quick cake, you will have to spend only a little effort on preparing the ingredients for the dough.

A simple recipe for a bread maker

Ingredients:

Yeast - 15 grams

Flour - 450 grams

Sugar - 6 tablespoons

Vanillin - one sachet

Butter - 2 tablespoons (tablespoons)

Eggs - 3 pieces

Milk - 150 ml

Raisins - 100 grams

Turmeric - ½ teaspoon

Cooking method:

Prepare the raisins in advance by boiling them for 10-15 minutes. Melt butter in warmed milk, then cool. Send all the ingredients, except for the raisins, to the bread machine in the order indicated in the recipe. Raisins must be placed in the bread machine after fifteen minutes of kneading. Next, put the program "Sweet bread", or "Basic with raisins" and that's it! Now it remains to wait until the work of the machine is finished, and enjoy the wonderful and delicious Easter cake!