The best recipes for cottage cheese Easter. Cottage cheese Easter - delicious and simple Easter recipes from cottage cheese

Cottage cheese Easter, along with, is an essential attribute of the Easter holiday table. If you have never cooked Easter from cottage cheese, I recommend trying it, it is very tasty and simple!

I offer you a recipe for raw cottage cheese Easter. It turns out a real delicacy that flies away in an instant!

To prepare it, you will need a special mold, a pastry box, in the form of a truncated pyramid, which, I think, will not be difficult to find on sale before Easter. They are plastic and wooden. However, instead of it, you can use an ordinary flower pot or a colander, that is, any container with a hole in the bottom through which the whey will drain.

Compound:

Glass - 250 ml

• 500 gr cottage cheese (preferably homemade, without grains)
• 1/2 cup sugar
• 1 sachet of vanilla sugar
• 1/2 cup sour cream (20-25%)
• 100 gr butter
• 1/2 cup raisins
• 1/2 cup nuts (walnuts or other)
• 1/2-3/4 cup candied fruits

How to cook cottage cheese Easter - recipe with photo:

1. Prepare food for Passover. Leave the butter at room temperature to soften. Chop the nuts not very finely. If the candied fruits are large, then cut them into pieces. The products indicated in the composition are enough just for the form, as in the photo, with a volume of 1 liter.

   Necessary products for cottage cheese Easter without eggs
   

2. Sort the raisins and pour boiling water for 10 minutes.

   soaked raisins

3. Drain the water, squeeze the raisins and leave to dry.

   Prepared raisins for curd Easter

4. Rub the cottage cheese through a fine sieve so that it becomes airy and homogeneous. It's very simple - pour some of the cottage cheese into a sieve and spread it with a spoon :-). It is best, of course, to use homemade cottage cheese of medium fat content, without grains. But if you have store-bought cottage cheese, then it is advisable to wipe it a couple of times. If there is no sieve, then you can scroll the cottage cheese in a meat grinder or chop with a blender.

   We wipe the cottage cheese

5. Mix sour cream with vanilla and regular sugar and stir to dissolve.

   
   
   

6. Add the resulting sweet sour cream to the curd.

   Cottage cheese with sour cream

7. Add softened butter to it. Mix well, you can use a mixer.

   

8. Pour nuts, raisins and candied fruits into the curd mass. (You can also add orange or lemon zest if you like.)

   

9. Mix.

   Easter cottage cheese preparation

10. Put the form for cottage cheese Easter on a plate and put gauze inside.

    Pasochnik covered with gauze

11. Fill with curd.

    Form filled with curd mass

12. Fold the edges of the gauze on top, as shown in the photo.

    

13. Press down with a load, for example, a three-liter jar of water with a closed lid. Leave in a cool place for 10-12 hours. (My Easter under the load was 10 hours in the kitchen at room temperature.) Periodically drain the whey from the plate.

    

14. Remove the load and put the Easter in the refrigerator for several hours or overnight.
15. Remove the finished cottage cheese Easter from the mold by removing one side of the pastry box (or turning it over onto a plate if the mold is one-piece).

    
    
    Getting Easter out of the mold

16. Remove gauze.

    

17. Decorate as you wish with colorful sprinkles, candied fruit, etc.

That's all! Beautiful and delicious cottage cheese Easter is ready! It is best to cook it on Saturday morning, on the eve of Easter Sunday, in parallel with either, if you keep it, on Thursday or Friday.

Easter video recipe from cottage cheese:

If you liked the recipe, there will be many more interesting and tasty things ahead.

Easter is the main holiday for all believers. It always fills our hearts with joy and grace after spiritual cleansing and is associated with special purity. We do spring cleaning in our homes and prepare a festive treat. The main place in the Easter basket is, of course, the Easter cake.

Culinary subtleties of Easter baking

Traditionally, family recipes for Easter cakes have been passed down from generation to generation. The secret of Easter baking is, first of all, to cook it with bright thoughts. Culinary subtleties relate to the process of preparing and baking this festive treat.

Easter cake with raisins

The recipe is good because the time spent preparing for baking will pass unnoticed. This process will be as follows: the necessary ingredients for the dough are laid at night, and the morning cooking process is accelerated.

Required products:

Cooking

1. In the evening, place all of the listed ingredients, except for flour and vanillin, in an enamel bowl (deep bowl or saucepan). An important point: the products are not mixed with each other, but put in a certain order. First, put the yeast crushed into pieces, pour in milk at room temperature. Then add the margarine cut into pieces, break the eggs. The last to go into the dough are sugar and raisins.
2. Cover the dish with a towel and leave overnight.
3. In the morning, the mass should be gently mixed, add vanilla and sifted flour and knead the dough well.
4. It should immediately be laid out in prepared forms, greased with oil, and baked at a temperature of 180 degrees.

Note: if you cook such a cake without raisins, it will be less fluffy.

Easter cake with raisins (video)

Easter cake without raisins in sour milk

This Easter cake recipe without raisins is good because such a delicacy does not get stale for a long time. For its preparation, you need to use only yogurt, kefir and sour cream will not work.

Ingredients:

Cooking

1. Mix sour milk, yeast, sugar, soft margarine and eggs and put in a bowl overnight in a warm place.
2. In the morning, first add so much flour that the dough of the consistency of thick sour cream comes out, and let it come up.
3. Then add enough flour so that the dough is elastic and does not stick to your hands. Let him get up again.
4. Punch down the risen dough and place in greased molds where it will rise again.
5. Lubricate the top of the cake with beaten yolk and bake the product at a temperature of 180 degrees.

Baking without the hassle: Easter cakes in a bread machine and slow cooker

Each family, as a rule, has its own recipe for Easter cakes. It can be passed from grandmother to granddaughter along with baking dishes. However, today modern housewives, who have little free time, increasingly prefer to bake Easter cake without raisins in a slow cooker or bread machine.

There are several advantages to this cooking method:

How to cook cake in a slow cooker

Ingredients:

Cooking

1. Dissolve yeast in warm milk.
2. Melt the butter in a mixing bowl and let it cool down.
3. Beat eggs with sugar until foamy, add to milk.
4. Put vanilla, salt on the tip of a knife and stir.
5. Add flour in parts, kneading the dough with a silicone spatula, as it will not be very thick.
6. Send the prepared mass to the proofing bowl, turning on the heating for 10 minutes. After that, with the lid closed, leave it for another 50 minutes.
7. Turn on the “Baking” program, cook the cake, then leave it on the heating for another 30 minutes.
8. Lubricate the finished product with protein glaze and decorate.

Easter cake in a slow cooker (video)

Cake recipe with fruit juice in a bread machine

Dry yeast recipes can use acidic fruit juices. For example, orange will add a light citrus flavor to pastries, and sea buckthorn will give a creamy tint.

Required products:

Cooking

1. Melt and cool slightly the butter and squeeze out the orange juice.
2. Lightly mix eggs with sugar and salt.
3. In the bucket of the bread machine, first put the yeast and flour, then add the rest of the products.
4. Turn on the baking mode, according to the program.
5. Decorate the finished cake with protein glaze.

Easter cake "Vanilla Holiday"

This recipe will be to the taste of those who prefer to bake Easter cake without raisins and candied fruits. It is made without eggs and uses white chocolate icing instead of the traditional protein fudge.

Ingredients:

For glaze:

• white chocolate - 100 g;
• dark chocolate - 50 g;
• cream with a fat content of 30% - 100 ml;
• butter - 10 g.

Cooking

1. In half the norm of warm milk, dissolve the yeast by adding a few tablespoons of sugar.

   After they begin to bubble, add 1 cup of flour, stir and let the dough rise in a warm place for 40-45 minutes.

2. Pour in the remaining milk, sugar, melted butter, add vanilla if desired.
3. Sprinkle the sifted flour, knead and leave the dough to proof for another 30 minutes.
4. Pour into molds greased and sprinkled with flour.
5. After the dough fits in the molds, bake the products at a temperature of 180 degrees.
6. Prepare the glaze: heat the cream, break the white chocolate there. Melt the mass, add butter.
7. Pour glaze over cooled cakes, decorate with melted dark chocolate.

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

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

Ingredients:

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

Cooking:

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

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

Simple cake without butter

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

Ingredients:

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

Cooking:

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

Ingredients:

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

Cooking:

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

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

Simple cake on kefir

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

Cooking:

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

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

Cottage cheese Easter is a tender, airy, very tasty dish of the Easter table. We have all the cooking secrets!

• 1 kg cottage cheese
• 3 egg yolks
• 150 g sour cream 30%
• 1 cup of sugar
• a pinch of salt
• 1-1.5 cups raisins
• dried apricots and prunes for decoration

Wipe the curd.

In a separate bowl, add sugar to the egg yolks.

Grind sugar with yolks, add salt.

Add the egg mass to the curd, mix.

Release sour cream. If store-bought sour cream, then it is better to take fatter - 30%.

Rinse the raisins, let them dry a little. Combine with curd.

Stir until smooth.

Get ready for Easter. You can use any dish that has a hole for draining excess liquid.

Put a colander on a bowl (or, for example, a salad bowl), into which whey will drain.

Put a clean gauze folded in half in a colander. The gauze should be enough to completely cover Easter with it.

Put the entire curd mass on cheesecloth, smooth the top.

Cover Easter with gauze.

Place a press on top.

Put Easter to drain in the cold for several hours (or a day). Open gauze.

Place the dish upside down on top of the colander and carefully turn the colander over. Remove gauze.

Decorate Easter with dried apricots and prunes.

Recipe 2: cottage cheese Easter with boiled condensed milk

• cottage cheese - 400 gr
• butter - 150 gr
• sour cream - 150 gr
• boiled condensed milk - 400 gr
• raisins - 100 gr

Pour hot water over raisins and leave for 10-15 minutes.

Combine cottage cheese, butter, sour cream and condensed milk in a bowl. All foods must be at room temperature.

Beat with a mixer until smooth.

Rinse the raisins and add to the curd mass.

Line a pasochnik, bowl, colander or sieve with gauze in several layers.

Put the curd mass in cheesecloth.

Put the pasochnik in a deep bowl, wrap the gauze, put a plate on top, and put a load on it. Put in a cool place for a day.

Unwrap the cheesecloth and invert the easter onto a platter. Carefully remove the bean bag and remove the gauze. Bon appetit!

Recipe 3: cream cheese Easter

Very simple and fast enough recipe.

• cottage cheese 1 kg
• granulated sugar 200 g
• egg yolks 4 pcs.
• homemade cream half liter jar
• additives to your taste: raisins, prunes, dried apricots, nuts, candied fruits, etc.
• you can add berries, bananas, oranges, kiwi, peach whatever you like
• butter 300 grams
• sachet of vanillin or vanilla sugar

Wrap the cottage cheese in two layers of gauze and put it under a press for about 6 hours, excess liquid should go away.

Rub the cottage cheese through a sieve.

Mix homemade cream 250 g with four yolks. Heat the second part (another 250 g) of cream over a fire, but do not bring to a boil.

Introduce the creamy-egg mixture into well-warmed cream, mix and hold on fire for a few more 2-3 minutes, the mass should thicken. We take it off the fire. Cream butter and sugar thoroughly with sugar.

Pour raisins with boiling water, then put on a napkin to dry. Cut dried apricots and fruits into small cubes.

Add the butter mass and vanilla sugar to the mashed cottage cheese, mix, pour in the cream and beat thoroughly with a mixer to form a fluffy mass of a uniform consistency. Pour candied fruits, raisins.

Stir again so that they are evenly distributed throughout the curd mass.

Line the molds with damp gauze.

Tamp the curd mass into prepared forms for Easter, put oppression on top and keep in the refrigerator for 11 hours.

After getting the cottage cheese Easter out of the mold, decorate with fruit or sweets on top and serve.

Recipe 4: cottage cheese Easter with dried apricots and candied fruit

• cottage cheese - 1.5 kg;
• sugar - 1 kg;
• eggs - 10 pcs.;
• butter - 200 grams;
• sour cream 25% fat (it is better to use homemade) - 0.5 liters;
• vanilla sugar - 1 pack;
• raisins - 2 cups (more can be - for an amateur);
• dried apricots, candied fruits.

Rub the cottage cheese on a coarse grater or through a sieve until smooth.

We beat the eggs into a separate container.

Add sugar to the eggs, beat with a whisk until smooth.

The resulting mass is added to the curd.

Mix well.

Melt the butter in a water bath or in the microwave, add to the cottage cheese.

Mix all the ingredients gently and put on a minimum fire. Stirring constantly, bring the mixture to a hot state, avoiding boiling.

After cooling a little, pour the contents into a cloth bag (you can use a clean pillowcase or gauze folded in several layers) and hang it for at least 12 hours to remove excess moisture (if the cottage cheese is very wet, you can use oppression).

Rinse raisins thoroughly under running water, dry. We wash the dried apricots, cut into small pieces.

We spread the cottage cheese Easter in a vase in layers, alternating with raisins.

The top layer of Easter is raisins. Add dried apricots and candied fruit.

Curd Easter is ready to eat! It must be stored in the refrigerator.

Recipe 5: Easter with Custard Fudge (Step by Step Photos)

• 500 g of fatty cottage cheese (it is better not to take sour cottage cheese),
• 3 eggs,
• 1 cup of sugar,
• 200 ml cream
• juice of half a lemon
• vanillin,
• raisin,
• dried fruits,
• candied fruit,
• 100 g butter

Grind the cottage cheese through a sieve or scroll 2 times in a meat grinder. The easiest way is to grind the cottage cheese for Easter with a blender to a paste-like state.

Dried fruits are poured over with boiling water so that all chemicals come out of them. We wash. We grind with a knife. If you add chopped prunes to the cottage cheese Easter, keep in mind that this will give the cottage cheese a creamy shade. Squeeze the juice from the lemon and remove the seeds if they got there.

Add dried fruits, candied fruits, raisins and lemon juice to the grated cottage cheese.

We mix everything.

For the fudge, beat the eggs and sugar until fluffy (about 5 minutes). Add cream to them, mix. We put on a water bath or just on a slow fire. Add vanilla, about one small bag.

Stirring constantly, boil the custard fudge for cottage cheese Easter to the state of liquid mashed potatoes.

Remove and immediately pour the hot fudge into the curd. This is the brewing process. Mix quickly. In the cooled mass for the custard cottage cheese Easter, put the softened butter and knead.

We line the form with several layers of gauze, leaving long ends. We spread the curd mass into it, close the top with the ends of gauze.

We put under pressure in the refrigerator for 12 hours. During this time, excess moisture will drain through the holes in the mold.

We turn the cottage cheese Easter on a dish and decorate.

You can decorate with candied fruits, marmalade, nuts or just melted chocolate from a pastry bag or cream syringe to draw a pattern.

Recipe 6: royal curd Easter (with photo)

• 0.5 kg cottage cheese
• 100 gr butter
• 2 chicken eggs
• 3 tablespoons sour cream
• 100 gr sugar
• A pinch of salt
• 1 packet vanilla sugar
• ¼ cup raisins
• ¼ cup walnuts
• Lemon and orange peel

Grind half a kilogram of fresh good cottage cheese together with 100 g of granulated sugar until smooth (you can use a fork, spoon). Grind the softened butter until white with vanilla sugar.

Tip: Be sure to soften the butter at room temperature, naturally, not in a microwave oven or on gas.

Wash lemon and orange thoroughly, wipe dry. Grate lemon and orange zest on a fine grater or with a special tool. Finely chop the walnuts with a knife or chop in a blender.

Add 2 chicken eggs and 3 tablespoons of chilled sour cream to the curd mass (the fatter the sour cream, the thicker it will be, so take it into service). Mix everything well with a tablespoon.

Add whipped butter with vanilla sugar. Mix again.

Add chopped walnuts, pre-soaked raisins and citrus zest. Mix well.

Take the form for Easter. Line the mold with damp gauze, folded in half or with cotton cloth so that the edges hang down (the moisture content of the gauze is needed so that the finished cottage cheese Easter can be easily removed and completely retain its original appearance). Put the curd-citrus mixture tightly into the prepared pastry bowl.

Cover the mixture with the remaining corners of gauze. Put everything under oppression overnight in a cool place (in the refrigerator). For good, Easter should be under the yoke of at least 12 hours.

Recipe 7: simple cottage cheese Easter (step by step with photo)

The sweet, creamy texture of cottage cheese Easter is very similar to ice cream. Despite the fact that it is not at all difficult to cook it, the curd Easter ripens for 2 days.

• Cottage cheese - 450 grams;
• Butter - 200 grams;
• Sugar - 170 grams (or to taste);
• Yolks - 3 pcs;
• Cream - 200 ml;
• Candied fruits - 30 grams;
• Raisins - 70 grams;
• Vanilla sugar - 1 sachet.

Rub the cottage cheese 2 times through a sieve to get rid of grains and achieve a smooth, creamy texture. Even if you buy cottage cheese without grains, it still needs to be rubbed through a sieve.

Beat the yolks with a little sugar until white.

Add softened butter, sugar and beat everything together again until smooth.

Combine the whipped mass with mashed cottage cheese.

Separately, whip the cream to stiff peaks.

Add cream to curd mixture, stir until smooth.

Add washed and dried raisins and candied fruits.

Try to distribute everything as evenly as possible so that the raisins and candied fruits do not sink to the bottom or rise to the top.

Wash the form for cottage cheese Easter, collect and lay out the inside with wet gauze.

Spread the gauze evenly, without gathering, as the printed pattern will depend on this. The form will be turned upside down. Place it on a plate or tray.

Slowly, one spoon at a time, spread the curd mass inside the mold. This must be done so that voids do not form inside, so that all free space is filled evenly.

Fill the form to the end, leave a few tablespoons of the filling. Easter will sag under the weight of the load and you will need to add cottage cheese.

Lay the hanging parts of gauze neatly and evenly on top of the filling. Put a plank on top, and on it a load of at least 500 grams. And put the whole structure in the refrigerator.

Liquid will be released from below, it must be removed immediately, the plate should be wiped dry. Check the top of the mold, if the filling has sagged, then add the remaining cottage cheese, put the plank and load on top again. Usually the next day the liquid is no longer allocated.

After two days, take Easter out of the refrigerator, free from the form and gauze. Curd Easter is ready for the holiday!

Recipe 8: Easter cottage cheese with candied fruit

• Curd - 500 g
• Eggs (only yolks) - 2 pcs.
• Sugar - 125 g
• Butter - 100 g
• Sour cream (cream) - 100 g
• Vanilla sugar - 1 sachet
• Dried fruits (candied fruits) - 100 g

Cottage cheese must be rubbed through a sieve or chopped with a blender (submersible nozzle). The curd will become airy and even more tender.

Soak candied fruits for Easter well with hot water and let stand for about 30 minutes. Then drain the water, dry the swollen dried fruits and, if necessary, cut.

Mix all other ingredients (yolks, sour cream, butter, sugar) until smooth and put on fire. Bring the mixture to a boil over medium heat. Stir for about three to five minutes, the mixture should begin to thicken.

Then let it cool and mix with cottage cheese and candied fruits.

Wet clean gauze and wring out. This is necessary so that it is convenient to line the pasochnik, removing deep folds.

Put the paster in a deep bowl upside down, cover with gauze, leaving the edges hanging down. Lay out the curd mass.

Close the edges with gauze on top, put a plate of a suitable size on top and put oppression (2-3-liter jar of water). Put in a cold place for at least 12 hours. During this time, excess liquid will drain into a bowl, it must be constantly drained.

Then we open the gauze, substitute the dish where the Easter will stand, and carefully turn it over and disassemble it, remove the bean box. Now the cottage cheese Easter is ready, you can decorate with candied fruits.

Recipe 9: Easter cottage cheese with poppy seed filling

The combination of poppy and cottage cheese is very harmonious, the curd layer is airy and tender.

• Cottage cheese - 400 g (fatty)
• Cream - 200 ml (33-35%)
• Gelatin - 9 g (powdered)
• Sugar - 275 g (125 g for cottage cheese, 150 g for poppy seed filling)
• Vanilla sugar - 1 tsp (in cottage cheese and in poppy seed filling 0.5 tsp each)
• Poppy - 300 g
• Milk - 120 ml
• Raisins - 100 g
• Nuts - 100 g
• Lemon zest - 1 tsp (can be excluded)
• Water - 50 ml and a little more for gelatin

Soak the raisins in warm water to swell a little. Chop nuts into small pieces. Remove the zest from the lemon with a fine grater.

Grind poppy seeds, you can do it with a coffee grinder, pour milk, add sugar, vanilla sugar, zest, raisins and nuts. Mix the mass thoroughly, then heat.

Set the poppy seed mixture aside for 30 minutes to ripen.

For cooking Easter, it is better to use fatty cottage cheese. First, using a hand blender, grind it to a smooth, homogeneous state, and then add sugar, vanilla sugar and mix.

Gelatin pour 50 ml of water. As soon as the gelatin swells, add a little more warm water. On low heat, heat the gelatin until it is completely dissolved, then strain the liquid.

Whip cream until stiff peaks.

Add gelatin and whipped cream to the prepared cottage cheese, gently mix everything with a silicone spatula.

You can use a special form for Easter (pasochnik). In this case, using a pastry bag, distribute the curd mass in shape, leaving the middle unfilled. Put the poppy seed filling in the center, you can spread another curd layer on top, level it. Send Easter in the refrigerator for a day.

If there is no special form, then take a colander, line it with gauze. Put the colander itself on a pan of a suitable size. Pour ¾ of the curd mass into an improvised form. Put the poppy seed filling in the center of the mold. Since it is heavier than cottage cheese, it will sink a little. Top the poppy seeds with a layer of cottage cheese. Carefully level the surface. Send to freeze in the refrigerator for a day.

Easter pastries are much more varied than everyday ones, and this is understandable. After a long fast, you want to please loved ones with something special and unusually tasty. In fact, there are so many Easter recipes that you can write a separate book about them, but the basic composition of the products and the principle of baking are almost the same everywhere. The only difference is in the additional ingredients and spices that can be added as desired, so consider the main Easter recipes, of which there are only three. It is classic, curd without baking and lean for vegetarians.

Difference between easter and Easter cake

Easter cake is the same Easter, only in a different form. Kulich is called tall oblong buttery cylindrical bread, as in the photo, and it is baked not only for Easter. Its size depends only on your desire and the form for baking: you can decorate the table with a large cake, and treat children with small ones.

Classic Easter (Easter cake)

Classic Easter can be decorated with chocolate or powdered sugar icing, as in the photo, or you can not do this - it all depends on your desire.

Ingredients:

• Chicken eggs - 3 pcs;
• Wheat flour - 500 grams;
• Milk - 1 glass;
• Butter - 130 grams;
• Sugar - 120 grams;
• Raisins - 200 grams;
• Dry yeast - 1 teaspoon;
• Egg whites for glaze - 2 pcs;
• Powdered sugar - 100 grams;
• Vanilla sugar - 10-15 grams;
• Confectionery decorations (sprinkles).

Cooking method:

• Take all food out of the fridge a couple of hours before you start cooking to let it come to room temperature. This does not apply to 2 proteins that will be needed to make the glaze. Divide the flour into three equal parts;
• Prepare the dough: slightly warm the milk and dissolve 1 tbsp. a spoonful of sugar and a third of the flour from the total, and then add the yeast and mix. Cover the container with the dough with a saucer and leave in a warm place for 40 minutes. When the volume of the dough increases, stir it;
• Separate the whites from the yolks, rub the yolks with regular and vanilla sugar, then mix them with the dough and the second part of the flour. The dough must be thoroughly kneaded;
• Proteins, separated from the yolks (3 pcs), beat into a thick foam with 1 pinch of salt and add to the dough, then mix in the last part of the flour;
• Soften the butter and add it to the dough;
• Knead the dough for 15-20 minutes. If it sticks to your hands, add some flour;
• Leave the dough to rise in a warm place for 1 hour;
• Sort the raisins, rinse and pour boiling water for 10 minutes, add to the dough and leave it for another 40 minutes;
• Grease a baking dish with oil and place the dough in it, lightly kneaded for the last time before baking, and leave it for 15 minutes. Remember that the dough will increase in volume as it warms up in the oven, so fill the molds with it no more than a third.

On average, Easter is baked for 50 minutes at a temperature of 150 degrees. Its readiness is checked as follows: as soon as the cap acquires a golden hue, the cake is pierced with a wooden skewer. If the dough does not stick to it, then Easter is ready. Easter cake is taken out of the mold only after it has cooled down a bit.

Easter decoration

Baked Easter is decorated with protein glaze: beat 2 chilled proteins with 100 grams of sugar or powdered sugar with a whisk until a dense homogeneous foam, grease Easter with it and decorate with confectionery sprinkles.

Recipe for a classic homemade Easter

This video shows step by step how to make a classic Easter cake.

Video source: Olga Matvey

Cottage cheese Easter without baking

Instead of raisins, you can add cherry berries in their own juice, chopped citrus peel, candied fruits, nuts or dried apricots to the Easter dough. You can also combine any of these additives with each other, as in the photo.

Ingredients:

• Homemade cottage cheese - 500 grams;
• Sugar - 0.5 cups;
• Vanilla sugar - 1 sachet (10-15 grams);
• Sour cream 20% - 0.5 cups;
• Butter - 100 grams;
• Raisins - 100 grams;
• Nuts - 100 grams;
• Candied fruits - 100 grams (optional).

As mentioned above, if desired, some additives can be replaced by others.

Cooking method:

• Remove all foods from the refrigerator and leave for a while to warm them up to room temperature;
• Sort raisins or dried apricots, rinse and pour boiling water for 10 minutes. Drain the water and leave the dried fruits to dry on a clean towel;
• The cottage cheese should be homogeneous, so it must be rubbed through a sieve, passed through a meat grinder or use a blender;
• Dissolve vanilla and regular sugar in sour cream and mix with cottage cheese;
• Mix the curd mass with softened butter, and then add nuts and dried fruits there;
• Lay out the Easter form from the inside with gauze and leave the edges outside, otherwise it will be problematic to remove it later;
• Place the curd mass in a baking dish and place under pressure in the refrigerator for 12 hours, draining the whey from time to time;
• Take the easter out of the mold and remove the gauze.

Easter cottage cheese recipe without baking

This video describes step by step how to cook Easter without eggs and flour at home.

Video source: tastyweek

Dietary (vegan) Easter

Vegetarians celebrate Easter too, but this recipe is not just for them. Many people, for various reasons, keep a diet, and thanks to lean baking, they can at least partially observe Easter traditions. As you can see in the photo, Lenten Easter looks quite appetizing.

Ingredients:

• Banana - 1 pc;
• Baking powder - 2 teaspoons;
• Sugar or fructose - 0.5 cups;
• Flour - 250 grams (a glass and 5 tablespoons);
• Any fruit juice - 50 ml;
• Raisins - 50 grams;
• Water - 170 ml;
• Vegetable oil - 3 tbsp. spoons;
• Salt - 1 pinch.

For glaze:

• Water - 1 tbsp. spoon;
• Lemon juice - 1 teaspoon;
• Powdered sugar - 6 tbsp. spoons;
• Confectionery sprinkles for decorating baked goods.

Easter preparation:

• Make banana puree and mix it with juice, vegetable oil and sugar or fructose;
• Add salt, baking powder and raisins;
• Sift the flour through a sieve and gradually add to the dough;
• Knead the dough. If it sticks to your hands, add a little more flour;
• Lubricate the baking molds with vegetable oil and fill them with dough no more than half, as the dough will increase its volume;
• Preheat the oven to 180 degrees and bake the cakes in it for 40 minutes. The exact duration of baking depends on the individual condition of the products, so from time to time the Easter cakes will be checked for readiness by piercing them with a wooden skewer. If it comes out dry, then Easter is ready.

Baked Easter cakes are removed from the molds after cooling, and then their hats are smeared with icing.

Glaze preparation:

• Mix powdered sugar with water and lemon juice;
• Bring to a boil in a water bath and boil for 5 minutes;
• Decorate the cakes with icing and confectionery sprinkles.

Vegan Easter Recipe

This video shows step by step how to prepare a delicious Easter without eggs and milk.

Video Source: Vikki Mitsuki