Monastic cakes: all miracles are planned! Easter cake: how to cook.

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Light Christ's Resurrection I always want to celebrate something in a special way. Joint preparation for the holiday, as well as baking Easter cakes with the whole family, will bring a lot of pleasure and positive emotions. And in order not to look for an original and proven recipe for a long time, we offer a selection of popular methods for making dough for Easter cakes from different monasteries.

Classic step by step recipe

For baking classic monastic Easter bread, sweet butter dough on yeast.

What you need:

• wheat flour - how much dough will take;
• milk - 250 grams;
• raw yeast - 25 - 30 grams;
• chicken eggs - 5 pieces;
• granulated sugar- half a glass;
• butter, you can use margarine - 250 grams;
• salt - a small pinch.

It will take 3 hours and 25 minutes to cook.

Calorie content 324 kcal.

Cooking the monastery Easter cake step by step:

1. Warm up the milk, but it should not be hot;
2. Dissolve all yeast in warm liquid;
3. Pour flour, mix well;
4. Put the finished dough in a warm place for 15 minutes so that it rises;
5. Grind the yolks with sugar until it is completely dissolved;
   
6. Pour melted butter or margarine into the yolks;
7. Stir the mass and add salt;
8. Beat egg whites until firm foam;
9. As soon as the dough rises, you need to add a mixture of yolks with butter;
10. Pour in the proteins;
11. Add flour, but do not make the dough steep;
    
12. The dough must be kneaded in such a way that it does not stick to the hands;
13. Leave the finished dough warm until risen;
14. Preheat the oven, the temperature needs 180 degrees. Grease molds generously with oil.
15. Separate required amount dough, mix it well;
    
16. Put a piece of dough in each form so that everything is only half filled;
17. Let the dough rise again and bake;
    
18. We bake until golden brown.
    

Lubricate the finished bread rolls with fondant or icing, sprinkle with sprinkles.

Monastery recipes

Easter bread according to the recipe of the Vvedensky monastery

The nuns of the Vvedensky Convent believe that in order for the Easter cakes to turn out delicious, they must be prepared with love and prayer. The number of ingredients in the following recipe is for baking ten or fifteen Easter bread.

What you need:

• milk 1 liter;
• wheat flour premium- about 2 kg;
• raw yeast - 150 g;
• granulated sugar - 1.5 kg;
• butter - 500 g;
• sour cream - 250 g;
• margarine - 250 g;
• sunflower oil - 125 g;
• eggs in the amount of 20 pieces;
• vanillin - 5 packs.

Cooking time - 4 hours.

Calorie content 350 kcal.

How to cook this monastery cake:

1. Warm the milk to about 30 degrees;
2. Add about 500 g of sugar, mix everything with yeast;
3. Put the mixture in heat so that it rises;
4. Meanwhile, separate the whites and yolks;
5. Beat sugar with yolks;
6. Whip the foam from the protein;
7. Grind butter, margarine into small pieces, melt them in the microwave or on the stove;
8. As soon as the dough is ready to pour oil, sour cream, margarine into it;
9. Thoroughly mix in the beaten yolks;
10. Add vanillin;
11. Carefully pour in the protein foam so as not to damage the foam;
12. Pour flour, knead the dough so that it becomes soft and plastic;
13. Heat the oven to 180 degrees;
14. Lubricate molds generously with oil.
15. Put the workpiece into molds in small pieces so that they occupy about 1/3 of the part;
16. Bake until done.

An unusual recipe for Easter cake from the Serpukhov Convent

To prepare Easter bread, the sisters of the monastery use several recipes. But this the old fashioned way especially loved in the monastery, because the pastries are fragrant, soft. Ready-made monastery cakes will not be too sweet. All proportions are calculated for three small Easters.

What you need:

• granulated sugar - 180 g;
• butter - 175 g;
• milk - 250 ml;
• raw yeast - 30 g or dry one package (11 g);
• chicken eggs - 2 pieces;
• vanillin - 20 g;
• lemon peel;
• salt - half a teaspoon;
• raisins - half a glass;
• orange peel.

Calorie content - 295 Kcal.

Cooking time - 3.5 hours.

Cooking:

1. Mix half a glass of warmed milk with sugar, you need 1 tablespoon, half a glass of flour;
2. Separate the yolks from the whites;
3. Set aside a couple tablespoons of sugar for protein;
4. Grind the yolks with the rest of the sugar, add butter, vanillin, zest;
5. Stir the resulting mass to add to the mixture of milk and yeast;
6. Pour in the rest of the milk, pour salt;
7. Knead the dough from half the flour;
8. Pour protein foam with sugar into the dough;
9. Add flour that remains, raisins;
10. Knead the dough well, it should stick out of the hands, place it in a proofer in a warm place.

A feature of this recipe is the phased baking of Easter bread. First, the oven must be heated to 100 degrees. Let the workpiece in the forms rise, place them in a preheated oven. As ten minutes pass, add the temperature to 50 degrees. After another fifteen minutes, raise the value to two hundred degrees. Then bake for another twenty minutes.

Take note of the recipe for a delicious Easter cake in a bread machine.

Take note of the recipe fried pies with egg, rice and onion fragrant recipes home baking.

The easiest recipe yeast dough on pizza water, it goes well with any toppings.

Kulich from the Pyukhtitsky Monastery

The monastery is famous for its spicy, lush pastries, the recipe of which is presented below. The number of products is designed for five servings of monastery baking.

What you need:

• flour of the highest grade - five kg;
• cow's milk - one and a half liters;
• butter - three packs;
• margarine for baking - three packs of 250 g each;
• yolks separated from protein - 20 pieces;
• granulated sugar - 2 kg;
• salt - three tsp;
• chopped candied fruits - one glass;
• raisins - 4 cups;
• almonds - a glass;
• raw yeast - 400 g;
• cardamom - 5 g;
• vanillin - 5 g.

Cooking time - 3 4 hours.

Calorie content - 351.5 Kcal.

The process of cooking monastery cakes for Easter:

1. Make a dough from a part of milk, flour, yeast;
2. Leave for a while to rise;
3. Grind the yolks with sugar;
4. Melt margarine with butter;
5. Add liquid ingredients to the risen dough, mix;
6. Next, add the remaining flour, almonds, a glass of candied fruit;
7. Lastly, add dried raisins sprinkled with flour;
8. The blank for baking is kneaded until it sticks to the hands;
9. Divide the mass into moulds. Oven at 150 -200 degrees.

In order for the dough to rise, the monastic Easter turned out to be lush, ruddy, tasty, you need to cook with soul and love. A few practical advice help you get the best results:

1. Knead the dough until it can be easily separated with a knife. If it does not remain on the knife, then everything is done correctly;
2. Thick dough for paska is not suitable, because it will make them dense, heavy. In addition, such pastries quickly become stale;
3. In order for the Easter muffin to turn out magnificent, you need to let it rise about three times. The first is in a state of dough, the second rise in ready-made, and the third before baking in molds;
4. The preparation for Easter “loves” when it is stirred for a long time, the muffin turns out to be airy;
5. During kneading or proofing, there should be no drafts in the room, otherwise the workpiece will wind up, subside;
6. To make the monastic Easter beautiful, an even mass is placed on half of the mold, and rises by three quarters;
7. If the oven dries, then you can put a bowl of water down to humidify;
8. When the muffin burns on top, it can be covered with paper;
9. In order not to spoil the baked goods, finished goods lay on its side until completely cooled;

Preparation holiday baking takes a lot of time, but gives incomparable pleasure, like any creative process. Of course, ready-made muffins can be bought at the store without any problems, but the atmosphere in the house will no longer be the same. Because the sweet vanilla smell of ready-made monastery cakes for Easter adds its own special flavor.

2017-07-07

One of the main Easter treats - Easter cake, refers to church ritual food. No one festive table Easter is not complete without this treat. An old folk belief is associated with it: if the cake turned out good, then everything will be fine in your house. From time immemorial when baking Easter cake hostesses did not spare the best and fresh food. Everyone wanted to bake the most delicious and most beautiful. Baking secrets have been passed down from generation to generation.

Easter cake: how to cook

And ancient recipes have come down to our times Easter cakes , which have excellent taste and do not stay stale for a long time. The dough for Easter cake is very capricious. It is afraid of drafts, temperature changes and loud sounds and noise.

Since ancient times, the dough for such an Easter cake began to be kneaded on the night from Thursday to Friday, baked on Friday, and on Saturday they took the Easter cake to the church for consecration. If desired, you can add to the dough - honey, nuts, raisins, candied fruits, chocolate, and spices such as nutmeg, cinnamon, cloves, vanilla and cardamom. It was not forbidden to add cognac, which acted as a kind of preservative and gave a soft taste.

Traditionally, it is customary to decorate with nuts, candied fruits, raisins. It is customary to lay out an image of a cross or the letter "ХВ" - which means Christ is Risen. Also in the form of a decoration, you can use powdered sugar, special confectionery sprinkles or pour glaze.

Exists great amount cooking recipes Easter cake. And their main difference lies in the way the test is prepared, as well as in various additives(skidding, dried apricots, cocoa, etc.). Most often, yeast dough is used for Easter cakes with big amount butter and eggs. But they are also popular Easter cakes from custard and curd dough.

For such an Easter cake, wheat flour of the highest grades is needed: grits, premium, special, etc. The main requirement for flour: it should be as dry as possible. This requires proper storage and before you start kneading the dough, it is recommended to ask for flour through a fine sieve.

The remaining ingredients - butter, eggs, milk, sugar, yeast - must be of high quality and very fresh.

Useful tips and rules

The dough should not be watery (the Easter cakes will spread and turn out flat) and should not be very thick (they will be heavy and quickly stale).

The consistency of the dough should be such that it can be cut and does not stick to the knife.

Dough for Easter cake A knead so long that it easily lags behind the hands.

According to the rules , The pastry dough should come up three times: 1st, when the dough comes up, 2nd - when all the ingredients are added, 3rd time - when the dough is in the molds.

Easter cakes should be suitable in a warm place at a temperature of 30-45 degrees and without drafts.

You need to fill the form with dough halfway and let it rise to 3/4 of the height of the form, and then put it in a well-heated oven, after brushing it with an egg beaten with 1 teaspoon of water. The oven must be humidified, for this we put a container of water down.

Kulich up to 1 kg is baked for 30 minutes, 1 kg - 45 minutes, 1.5 kg - 1 hour, weighing 2 kg - 1.5 hours.

If the cake starts to burn on top, you need to cover it with dry parchment or tissue paper. When ready, take it out of the oven and put it on its side. Let it lie down in this position until the bottom cools down, and leave it in this position.

I suggest you use the ancient recipe of the nuns of the St. Danilov Monastery and I hope that it will replenish your home treasury of culinary recipes.

Ingredients:

Wheat flour ( highest quality) 950 gr.

Fresh yeast-40 gr.;

Fresh milk -350 ml.;

Egg whites -3 pcs.;

Sugar - 250 gr.;

Butter-200 gr.,

Candied fruits -100-120 gr.,

Raisins -100-120 gr.,

Cognac 30 ml.;

Zest of one lemon;

Cardamom (ground) - 1 tsp;

Nutmeg (grated) - 1 tsp;

Vanilla sugar - 3-4 tsp;

A mixture of saffron and oil - 3 tablespoons;

Salt -1 tsp

For the oil-saffron mixture you need:

Vegetable oil -3 tablespoons;

Natural saffron - 1 tsp;

Turmeric -1/2 tsp;

For frosting decorations:

Egg whites - 2 pcs.;

Sugar-5 tablespoons;

Jam (raspberry or strawberry) -1 tbsp;

Confectionery sprinkles for decoration;

Almonds (ground)

Easter cake preparation

Sift the flour through a fine sieve. In pre-boiled milk (100-120 ml), add 100 gr. flour and stir quickly until smooth. We breed fresh yeast in 100 ml warm milk and add 100 gr. flour. Stir thoroughly and let it brew in a warm place for 10-15 minutes.

We combine the diluted yeast with the dough, mix, wrap it warmly and put it in a warm place for 1 hour 40 minutes. When the dough is suitable, we prepare the filling for it:

Beat egg whites with salt and vanilla until lush mass while slowly adding sugar. And at the end, add, pouring in warm milk, pouring it in a thin stream (warmed up to 40 * C)

Pour ½ of our filling into the ripened dough and add 250 gr. flour. We mix everything thoroughly. Then we wrap it up again and give it, the dough will stand for Easter cake warm for 1 hour 15 minutes.

While the dough is ripening, prepare the saffron-oil mixture:

Boil vegetable oil, add turmeric, and mix everything with saffron and let it brew.

Beat the remaining filling again with a mixer for 2 minutes, add to our dough and add another 250 gr. flour. We mix everything thoroughly. Now we need to melt the butter and remove the zest from the lemon and scroll it through a meat grinder.

Add butter to the dough Easter cake, as well as zest, cognac, saffron-oil mixture, cognac and spices. Mix everything well, gradually adding the remaining 250 gr. flour. Once again we wrap it warmly and let it come up again for 1 hour 25 minutes.

Pour the raisins with boiling water, leave for 3 minutes and recline on a sieve. Finely chop candied fruit.

When the dough rises a second time, we precipitate it to its original volume, add candied raisins and knead the raisins well.

Sprinkle the bottom of a large container with flour and put the dough into it. Set for 1 hour 10 minutes. into warmth. After our dough has stood in a warm place for 1 hour and 10 minutes, line the bottom of the mold with paper (after oiling it) and spread the dough into it by ¼. We remove the form in a warm place and wait until the dough rises by 2/3.

Bake in a well-heated oven at a temperature of 150-160 * C for approximately forty minutes. Do not open the oven, at least for 20-25 minutes.

Our cake is ready! It remains to cover it with glaze. To do this, beat the whites with granulated sugar until lush foam. After coating with glaze, put the cake in a cooling warm oven and leave it there until the morning. Think the taste of it Easter cake Your family will love it and decorate your Easter table!

• 650 grams of flour;
• 250 ml of water;
• 3 tables. l. milk;
• 40 grams of fresh or 70 grams of dry yeast;
• 2-3 pcs. chicken eggs;
• 150 grams of butter;
• 150 grams of granulated sugar;
• 1 teaspoon l. without a slide ground cinnamon.

For glaze:

• For 1 chicken protein you will need 100 grams of granulated sugar.

How to cook a monastery cake for Easter

1. The great advantage of this recipe is that all the components are mixed almost immediately and there is no need to prepare a dough. At the very beginning, mix all dry ingredients. To do this, combine the sifted flour with granulated sugar.


2. After that, add ground cinnamon.


3. Stir the loose mixture with a spoon. To pre-melted butter, enter one chicken egg at a time.


4. Shake with a whisk. The oil should not be hot, otherwise the eggs will boil and curl. Connect the two parts of the test.

5. Pour water into the warmed milk and crumble the yeast.


6. yeast base pour in to the previous workpiece.


7. The dough for baking the monastery cake is almost ready. It remains to put it on the table for the night, and in the morning you can bake Easter cakes.




8. Turn on the oven in the morning and set it to 180 °. Forms for Easter cakes fill exactly half.


9. In the oven, they will grow and fill the entire form. I bake such Easter cakes in 600 gram forms.


10. Two large monastery cakes come out. Then they should cool, and then grease them with whipped proteins with granulated sugar. Decorate as you wish.


11. I wish everyone to meet Easter with joy.




Isaenko Natalya was with you

The consecration of Easter cakes is, in a sense, a symbolic rite. In general, the transition to other food is consecrated - from fasting to fast food. There is nothing specifically about Easter cakes in the breviary.

To the question: “Do we need the consecration of Easter cakes?” - the answer is very simple. If you bring it, then you need it. If you do not bring, then you have not sinned.

History of Easter cake

According to ancient tradition, the Lord Jesus Christ, after His resurrection, came to the apostles during their meals. The middle place remained unoccupied, in the middle of the table lay the bread intended for Him. Gradually, a tradition appeared on Sunday to leave bread in the temple (in Greek it was called "artos"). It was left on a special table, as the apostles did. Artos is consecrated in every church at the end of the nightly Paschal Liturgy. During the entire Bright Week, artos is carried around the temple during processions, and on Saturday, after the blessing, it is distributed to believers. Since the family is a small Church, the custom gradually appeared to have its own artos. This was the cake (from the Greek kollikion - round bread) - high, cylindrical shape, bread from sweet dough. This word entered the European languages: kulich (Spanish), koulitch (French). Having during Easter meal Easter cake on the table, we have the hope that the resurrected Lord is invisibly present in our house.

Easter cake recipes

When baking cakes, remember the following:

• The dough for the Easter cake should not be liquid (the Easter cakes will spread and be flat) and should not be thick (the Easter cakes will be too heavy and will quickly become stale).
• The dough should be of such density that it can be cut with a knife, and it does not stick to the knife, and when dividing Easter cakes, it would not be necessary to add flour.
• The kulichny dough is kneaded as long as possible so that it completely lags behind the hands or the table.
• The dough should come up three times: the first time the dough comes up, the second time - when all the products are added, the third time - when the dough is placed in the molds.
• Easter cake does not like drafts, but loves heat, so Easter cakes should be suitable in a warm place at a temperature of 30-45 degrees.
• The form for baking Easter cakes is only half filled with dough, allowed to rise to 3/4 of the height of the form, and then placed in the oven.
• Easter cake ready for baking is smeared with an egg beaten with 1 tbsp. a spoonful of water, and butter, sprinkle with nuts, coarse sugar and breadcrumbs.
• In order for the cake to rise evenly, a wooden stick is stuck into its middle before baking. After a certain time, the stick is removed. If it is dry, the cake is ready.
• Easter cake is baked in a humidified oven (for this, a container with water is placed at the bottom) at a temperature of 200-220 degrees.
• Easter cake weighing less than 1 kg is baked for 30 minutes, weighing 1 kg - 45 minutes, weighing 1.5 kg - 1 hour, weighing 2 kg - 1.5 hours.
• If the cake starts to burn on top, cover it with dry paper. The finished cake is taken out of the oven, put on its side and left in this position until the bottom cools down.

1. Easter cake simple

2 cups flour, 1.2 cups milk, 25-30g yeast, 5 eggs, 1/2 cup sugar, 250g butter, salt to taste.

Mix the flour with warm milk, dissolved in a small amount of milk and foamy yeast, mix everything and put in a warm place for fermentation, covered with a towel or canvas napkin. When the dough has risen, add the yolks, mashed with sugar until white, melted warm oil, salt and mix thoroughly again. Then add the egg whites whipped into a firm foam and, carefully, so as not to destroy the foam, add enough flour to make the dough thick enough. Let the dough rise a second time, then beat it well, put it in a generously greased mold with softened butter, filling it halfway, let the dough rise flush with the edges of the mold and bake at 180 C until cooked.

2. Kulich grandmother

6 cups flour, 6 eggs, 0.5 liters of milk, 1.5 cups of sugar, 300 g of margarine, raisins, vanillin.

Take all the components for the dough in a warm form: pour 1 bottle of milk into a large bowl where the dough will be, slightly heat and stir 1.5 cups of sugar, 3 cups of flour, put in a warm place for 1.5-2 hours (to increase in twice the volume). Grind 6 yolks with 1.5 tbsp. white sugar, add vanillin and dough. Melt 300 g of margarine and add half of it to the dough. Beat the whites and also into the dough. Add about 3 more tbsp. flour and knead: pour flour on the board, put the dough. Clean hands, wash, grease with the remaining margarine and knead. Clean hands again, grease and knead until dough no longer sticks to hands. Put the dough in a bowl and put it again in a warm place for 1.5-2 hours. Wash the raisins, pour boiling water. Then wipe with a towel, roll in flour and knead it into the dough. Pour the dough into a mold greased with butter and dusted with flour. let it stay a little longer. Bake in the oven (not higher than 150 degrees) for 1.5 hours. If it burns on top, put damp paper on top. For 8 servings.

3. Custard cake

Flour 12 cups, melted butter 1/2 cup, 2 eggs, 3/4 cup sugar, milk 1 cup, yeast 50 g, liquid tea 2 cups, 3/4 cup raisins, 2 teaspoons salt.

The night before at 8 pm, pour the yeast over half a glass of tepid water and let the yeast rise. Brew half a glass of flour with half a glass of boiling milk and stir well. If it’s not brewed well, then warm it up a little, stirring constantly. When the yeast comes up, mix it with the dough, add the cooled boiled milk, salt, eggs (to leave a little for coating). Sprinkle flour to make it work thick dough, stir it until smooth and put it until morning in a warm place to approach, covering it well. At six or seven o'clock in the morning, pour warmed, but not hot, dissolved butter into the dough and pour a little two glasses of weak warm tea mixed with sugar. Pour, stirring constantly, almost all the remaining flour. Dump the dough on the table and beat it well until bubbles appear in it. After that, put the dough in a dish pre-oiled from the inside, cover the dish with something warm and leave the dough to come up. After an hour, put the dough on a board, knead raisins into it, beat it again, but carefully, and let it rise in the same bowl for another half hour. Now the dough can be laid out in buttered molds, let the dough rise, grease the top of the cake with an egg and put the oven on. The amount of dough is enough for two Easter cakes.

4. Almond cake

1 kg of flour, 500 g of milk, 50 g of yeast, 5 eggs, 200 g of sugar, 300 g of butter, 200 g of peeled almonds, 1 lemon, 1 glass of raisins, salt to taste.

Boil milk, cool it to a temperature fresh milk. In a small part of the milk, dilute the yeast by adding a tablespoon of sugar. Pour flour into milk, add foamed yeast, mix thoroughly and, covered with a towel, put in a warm place for fermentation. When the dough has risen, add the beaten egg yolks with the remaining sugar, melted butter, grated lemon zest, part of the chopped almonds, raisins and salt. To stir thoroughly. Beat the remaining egg whites in thick foam and add to the dough, mixing gently (from top to bottom). Put the dough in a greased, floured form, let it rise, grease the surface of the cake with yolk, sprinkle with the remaining almonds. Bake until done at 180 degrees.

The form is filled with dough halfway, the dough is allowed to rise to 3/4 of the height of the form, and then it is greased and baked.

5. Easter cake with raisins

Wheat flour 1 kg, yeast 50 g, granulated sugar 100 g, 3 eggs, butter 125 g, raisins 100 g, candied fruit 50 g, crushed cardamom, cinnamon, 3 tbsp. spoons of milk.

Knead a fairly steep dough in the evening: flour, 1.5 cups warm water, yeast, 2 eggs, butter, granulated sugar, washed raisins, finely diced candied fruits, crushed cardamom, cinnamon. Knead everything thoroughly, cover with a towel and leave to rise until morning. Then put the dough on the table, knead for a long time, then divide it into two parts, put it in low forms greased with oil, let it rise. When the Easter cakes have risen enough (the surface will be covered with continuous bubbles, and the dough “shakes” when touched), grind one egg, mix with milk, grease the Easter cakes, put in the oven and bake for about 40 minutes.

6. Royal kulich

Yeast 50 g, cream 3 cups, wheat flour 1200 g, butter 200 g, granulated sugar 200 g, 15 yolks, crushed cardamom (10 grains), 1 crushed nutmeg, chopped almonds (50 g), 100 g candied fruits, 100 g raisins, crushed crackers 1 tbsp. spoon.

Dilute the yeast in a glass of cream and put a thick dough out of them, adding half wheat flour. When the dough rises, add the egg yolks mashed with butter and granulated sugar into it, add the remaining flour, 2 cups of cream, crushed cardamom, crushed nutmeg, chopped almonds, finely chopped candied fruits and washed, dried raisins. It is good to knock out the dough and leave to rise for one and a half to two hours. Then again knead the dough, put in a high form greased with oil and sprinkled with crushed breadcrumbs. Fill the mold halfway, let the dough rise again to 3/4 of the height of the mold and place in the oven with low heat.

Easter cakes from such rich dough are best baked in small forms.

7. Saffron Easter cake

2 kg of flour, 5 cups of milk, 1/2 cup of yeast, 15 eggs, 400 g of margarine or butter, 700 g of granulated sugar, 1 teaspoon of salt, 1/2 teaspoon of cardamom or saffron, 10 drops of lemon oil, 1 cup chopped almonds and 1 cup raisins.

Milk is heated to steam temperature, yeast, flour are added and mixed well. When the dough rises, 10 yolks, 5 eggs, melted butter, sugar, salt, cardamom or saffron, lemon oil, raisins, almonds are added to it and allowed to rise. The dough should be so thick that it does not stick to your hands. Then the dough is put into molds, decorated with raisins, almonds, brushed with egg and milk and placed in a preheated oven. Bake until done.

Lemon oil can be replaced with vanilla drops or rose oil.

8. Chocolate cake

400 g flour, 50 g fresh yeast, 1.5 cups of milk, 15 eggs, 500 g of sugar, 100 g of cocoa powder, 1-2 glasses of rum, 1/2 cup of red wine, 100 g of rye crackers, 100 g of candied orange, 1/4 teaspoon of ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon cardamom, salt to taste.

Dissolve the yeast in a small amount of milk, mix with flour and leave to ferment in a warm place. Then add to the dough egg yolks, pounded white with sugar, cocoa, rum, red wine, ground, sifted rye crackers, finely chopped candied oranges and all spices. Mix the mass and put in a warm place for fermentation. When the dough has risen, add egg whites whipped into a thick foam, salt to taste. Then put the dough into a generously oiled and floured form. When the dough has risen, add the egg whites whipped into a stable foam and salt to taste. Place the dough in a generously greased soft butter, dusted with flour form. When it rises in the form, bake the cake at a temperature of 180 degrees until cooked.

Spicy additives for Easter cake should be finely ground in a coffee grinder and sifted through a fine strainer.

9. Carrot cake

Flour - 1 kg, margarine - 200 g , carrots - 3 pcs. , eggs - 5 pcs. , milk - 1 glass , sugar - 200 g , water - 1 glass , yeast - 50 g , egg whites - 2 pcs. , powdered sugar - 8 tbsp. spoons , ground nutmeg - 1/2 teaspoon , salt to taste.

Cut the carrots into pieces, pour a glass of water, add a tablespoon of margarine and simmer until tender. Then wipe through a sieve, add warm milk, the remaining margarine, sugar, 4 eggs, salt, nutmeg and beat with a mixer until smooth. Yeast pour a small amount warm milk, add sugar and leave for 1 hour, then add to the whipped mixture, add flour and knead the dough, put it in a warm place and leave for 1.5-2 hours for fermentation.

Grease the forms with oil, cover the bottom with parchment, sprinkle the walls with flour. Fill the molds 1/3 full with dough, put in a warm place and cover with a towel. When will the dough rise? the height of the mold, brush the top with an egg and bake at 200 ° C for 50-60 minutes. Cool the Easter cake in the form, then take it out.

For glaze egg whites whisk with powdered sugar to a foamy consistency, pour over the cake. Decorate with candied fruits, nuts and colored sprinkles.

10. Easter cake

600 grams of flour, 250 milliliters of milk, 25 grams of yeast (dry - based on the amount of flour), 200 grams of butter, 5 eggs, 1 glass of sugar, raisins, candied fruit, vanillin, rum.

Knead from 300 grams of flour, milk and yeast soft dough and put in a warm place to rise.

Rub the yolks with sugar. Melt butter. Whisk the whites.

In the risen dough, add the pounded yolks, melted butter, the rest of the flour, whipped proteins, candied fruits, raisins, vanillin. You can add some alcohol (eg rum). Knead everything thoroughly for 20 minutes until the dough stops sticking to your hands.
Once again put to rise in a warm place.

On greased vegetable oil Put the dough on the surface, divide it into pieces and spread it into greased forms so that the dough fills them by a third. Put the molds in an oven heated to 65 degrees.

When the dough has risen, increase the temperature to 120 degrees. After 15 minutes, raise the temperature to 150 degrees and bake Easter cakes for 40 minutes. If the cake is in great shape then you need to bake longer.

Leave the finished cakes to cool in the molds. Decorate with icing, fondant or powdered sugar.

It should be remembered that in Ukraine, a dish made from cottage cheese (our “Easter”) is called Easter cake, and Easter cake is called Easter.

Easter is prepared only once a year. In order for Easter to turn out delicious, it is supposed to take the most fresh cottage cheese. To give Easter a traditional shape, special collapsible wooden forms were used earlier - beekeepers. If there is no such form in the house, you can use any suitable dishes. The prepared curd mass is laid out in this dish in a soft napkin and kept for some time under pressure in the cold (but not in the cold!). Then the mold is tipped over, and the napkin is carefully removed. Easter is made of two types: raw and boiled. Because the raw cottage cheese it is not stored for a long time, it is better to make Easter from it small. A boiled easter can stay fresh all week.

11. Easter ordinary

Cottage cheese - 3 kg, butter - 200 g, granulated sugar - 1 cup, sour cream - 1 cup, salt 2 teaspoons.

Keep the cottage cheese under pressure, rub through a sieve, add sour cream and grated fresh butter, salt, granulated sugar, mix and put in a mold. Vanilla can be added if desired lemon peel or raisins.

12. Easter with raisins

800 g cottage cheese, 200 g butter, 1/4 cup powdered sugar, 1/2 cup sour cream, 1/2 cup raisins.

Rub the cottage cheese through a sieve, grind it with butter, pour powdered sugar into it, pour in sour cream, put raisins, stir everything, put it in a mold lined with a damp clean thin cloth from the inside, put it under pressure for a day.

13. Easter pink

Cottage cheese - 800 g, raspberry jam (without syrup) - 200 g, sugar - 100 g, 3 eggs, butter - 100 g, sour cream - 400 g.

Keep the oil at room temperature and whip. Rub the cottage cheese through a sieve, mix with sugar and jam. Add eggs, prepared butter and sour cream, mix well. Place in an Easter dish or colander lined with a thin linen napkin, cover with the ends of the napkin and place under the press. After a day, carefully remove Easter from the mold and transfer to a dish.

14. Easter boiled

1.2 kg of cottage cheese, 3 cups of cream, 100 g of butter, 4 raw eggs, 100 g of raisins and sugar to taste.

Mix all the products, put them in a saucepan (preferably with a thick bottom), put on the stove, bring to a hot state, stirring constantly. After removing the pan from the fire, continue to stir Easter until it cools down, and then put it in a wooden form, put oppression on top and leave for a day in a cool place.

15. Royal Easter

Cottage cheese - 1 kg, butter - 250 g, granulated sugar - 1.5 cups, sour cream - 2 cups, eggs - 2 pieces, almonds - 50 g.

Keep the cottage cheese under pressure, squeeze and rub through a sieve. Add raw eggs, butter, sour cream, put in a saucepan, mix and put on fire, stirring constantly with a wooden spatula. After the appearance of the first bubble, remove from heat, take out to the cold and continue to stir until the mass has cooled. Then add granulated sugar, crushed with vanilla, sweet almonds, mix well and put in a bowl. It is customary to decorate Easter. For this, small colored candies or marmalade, cut into beautiful pieces in the form of triangles, circles, hearts, are suitable.

16. Easter with chocolate

Fresh cottage cheese - 2 kg, chocolate - 200 g, powdered sugar - 200 g, sour cream - 2 cups, butter - 200 g, candied fruits - 1 cup.

Grate the chocolate or scrape it with a knife, mix with powdered sugar and set aside. Then take the cottage cheese, rub through a sieve, mix with butter and sour cream, mix well, pour a glass of chopped candied fruit, chocolate with powdered sugar into the cottage cheese and mix it all so that the mass has a uniform color. Put everything in a form covered with a thin cloth (muslin or gauze), take it out to the cold and put it under oppression. After a day and a half, remove Easter from the mold and serve.

17. Easter with condensed milk

1.25 kg cottage cheese, 300 g butter, 250 g sour cream, 400 g condensed milk or cream, 1/2 cup sugar, 1 cup raisins, a pinch of vanilla.

Rub the cottage cheese through a sieve, add the butter and granulated sugar (preferably fine) rubbed through a sieve. Thoroughly grind cottage cheese, butter, granulated sugar and vanillin, add sour cream, condensed milk or cream, washed dried raisins. Mix the mass thoroughly, put in a pasochnitsu, covered with gauze, put oppression on top and refrigerate.

18. Fruit Custard Easter

Cottage cheese - 800 g, canned fruit puree (apricot, raspberry, strawberry, strawberry) - 400 g, sugar - 400 g, egg yolk- 6 pcs., butter - 400 g, grated zest of 1 lemon.

For 2 kg: Put the cottage cheese under the press. fruit puree boil with sugar and yolks until thickened. Then cool slightly, combine with cottage cheese and boil again. In a hot mass, put the butter and lemon zest cut into pieces, cool, put in a mold and put under a press.

19. Easter with fruit jelly

Milk - 3 l, sour cream - 3 cups, eggs - 9 pcs., Powdered sugar - 1 cup, butter - 250 g, dried fruits - 1/2 cup, chopped almonds - 1/2 cup, strawberry jelly ready - 1 package, ready-made orange jelly - 1 sachet, tangerines - 2 pcs., vanilla sugar - 1 sachet.

Boil milk, remove from heat and pour in eggs beaten with sour cream. Put on low heat again and heat for 15 minutes until curd is formed. Remove from heat, cool, fold on a sieve to drain the liquid. Beat butter with powdered sugar and vanilla sugar, gradually add cottage cheese, dried fruits and almonds. Put half of the curd mass in a mold and pour strawberry jelly prepared according to the recipe on the package. When the jelly thickens, put the second part of the mass into the mold. Pour over prepared orange jelly. Cool. Then put Easter out of the mold and decorate with tangerine slices. To prepare jelly water, you need to take half as much as indicated on the package.

20. Kulich

6 lb. flour, 5 stacks milk, ½ cup good yeast dissolve, pre-warming the milk to the warmth of a steam room or a little warmer. When the dissolved dough has risen, knead it by putting in 10 yolks, 5 whole eggs, 1 pound Chukhon butter, 2-3 tea cups of sugar, 1 teaspoon salt, cardamom, finely ground ½ teaspoon, 10 drops of lemon oil or a lot of vanilla drops. , or 10 drops of rose oil, raisins and almonds, one glass each, of which leave a part for decoration, knead everything together and let it rise.

The dough should be quite thick so that it does not stick to the table at all. When the dough rises well, then start to break it up and at the same time flood the oven. After making the Easter cakes, leave them to rise in a warm place until the oven is completely ready. There is no need to rush to plant Easter cakes until they rise, which sometimes happens for quite a long time, while thick dough is difficult to rise. Before putting in the oven, garnish with raisins, whole and chopped almonds, brushing broken egg with milk.

Almost everyone likes these Easter cakes, the dough is completely different from bakery. Easter cake with saffron is made in exactly the same manner, but then you don’t need to put cardamom, but put ½ teaspoon of saffron powdered into powder, which is pre-dried on a very warm oven, wrapping it well in paper so as not to run out of steam and grind with oil. Saffron can be added or subtracted to taste.

Issue:

• 6 lb. flour.
• 5 stack milk.
• 1 st. yeast, 10 yolks.
• 5 eggs, 1 fl. oils.
• 2-3 cups of sugar, 1 tbsp. salt.
• ½ teaspoon cardamom or saffron with ½ gold
• 1 cup raisins, 1 cup almonds.
• 2 eggs brush the dough.

The last days before Easter are a time of increased activity in the kitchen. The joy of the Easter meal is not the main, but still an important component of the holiday. Eggs, Easter cakes are prepared in almost every Orthodox family. Many hosts have their own special recipes. We decided to look into the monastery kitchen and find out how Easter cakes are prepared there.

The Novodevichy Convent is crowded. I am in a hurry to meet with the abbess of the monastery, abbess Margarita (Feoktistova), on the way I have to run into the temple - I forgot my scarf. Today I have an exceptionally pleasant working day - I have to enjoy the smells of monastic Easter baking.
We enter a small kitchen. Clean, smells like freshly baked bread.
From somewhere monotonously comes an audio recording of the reading of the Psalter. The sisters explain: before, the Psalter was read by heart in monasteries.
The nuns share the recipe and give valuable advice to it:

The dough should rest for four hours.

After mixing the ingredients (according to the recipe), the dough should withstand several punches,

Then the dough must definitely stand a little longer - the so-called proofing.

They bake in the monastery in two rooms: prosphora and in the kitchen. Now the prosphora is overloaded, so Easter cakes are baked in the kitchen.

The monastery has two courtyards and one hospital church - at 61 city clinical hospitals. In addition, the Novodevichy Convent provides several more hospital churches with prosphora (at the Moscow Medical Academy named after Sechenov and at the Russian Scientific Center for Surgery named after Petrovsky). In prosphora, prosphora and lithium bread are baked, and on Easter days - artos. On holidays, the sisters go out for obedience even at night.

One of the sisters brings a whole mountain of prosphora, they barely fit in her hands. The nun briskly explains:
“Small prosphora are given for notes, a large prosphora is “lamb” for the bishop’s service and when there are many partaking of communion, medium prosphora are for everyday services. The round one is Lithium bread.”

But, let's not be distracted from baking Easter cakes. When they are ready, they are topped sweet icing and decorate.

“Miracles are planned for us,” says the abbess, “on Easter they bring Easter cakes to the temple as a gift, there are so many of them that they are enough to feed many poor people.”
- What story related to Easter cakes do you remember the most?
The abbess gives the floor to nun Valentina.
- I don’t remember about Easter cakes, but once a story happened with Easter ( curd, which is also consecrated in Easter days). I did not know how to cook, for the first time I did everything according to the recipe. And Easter at some point melted, turned into a consistency similar to milk. I was very scared, but in vain! That's how it should have been. But the adventures did not end there: in the midst of the heat, the lights were turned off. I put Easter somewhere in the dark, and then I couldn’t find it. Already in the morning, after the service, when dawn broke, I saw my Easter on the windowsill.

You can already smell the freshly baked bread. Elena Alekseevna (a staff member of the monastery, head of production) checks the baked goods for readiness and tells another secret of making Easter cakes. When the crust turns out to be hard, and the crumb still seems damp, you need to wait quite a bit, then they will give each other heat and moisture, and the cake will turn out to be homogeneous.

– And why do some nuns have joyful eyes, while others have sad ones? - I ask an uncomfortable question that kept spinning on my tongue. Mother sighs, perhaps surprised at my ignorance, but patiently answers with a smile: Mother Tatiana (a nun with sad eyes) worked all night, reading the indefatigable Psalter. When you see a sad nun, know that it was she who prayed at night and was simply tired.

Having treated us to farewell Easter cakes, mother Margarita escorts us to the gate. Only I am ashamed again: “And I came to you without a scarf, I need to return it to the temple.” “Nothing,” mother again looks at me attentively, “come on, I’ll bring it to the temple myself on the way back.” At the gate they sell Easter cakes. Others, not monastic. Mother busily asks the price, where the guests are from, and again gives the photographer, Volodya Eshtokin, each of us a cake. We don't have enough hands.

We thank you, and as I leave, I glance at my handkerchief, which remained in my mother’s hands.

P. S. I did find one disobedience in the monastery kitchen. Everyone decorates the cake in their own way. According to the abbess, this is freedom.

Recipe for monastery cakes:

For 1 kg of flour - 1 1/2 cups of milk, 6 eggs,

300 g butter or margarine

1 1/2 cups sugar

40 - 50 g of yeast,

3/4 teaspoon salt, 1

50 g raisins,

50 g candied fruits,

50 g almonds

vanillin or 5 - 6 crushed vanillin grains in powder.

Vladimir Eshtokin, Yulia Shabanova