Easter baking - Easter cakes and rolls. Sweet dough for Easter cake

Easter cake the most delicious recipe with photos and videos offers a flour oven premium, previously sifted through a kitchen sieve. This simple action gives the dough a special fluffiness and makes it incredibly tender, fluffy, airy and melting. Of the products still need fresh chicken eggs, sugar, butter, yeast and milk, and a special pronounced flavor sweet pastries will give fragrant spices included in the composition. In addition to raisins, you can add dried apricots, prunes, candied fruits, marmalade or nuts to the dough. Here, fantasy should not be limited, because there are no very strict canons, and any improvisation is not only welcome, but also recommended.

Sweet Easter cake - the most delicious recipe with a photo

The most delicious recipe ever step by step photos tell you how to bake a rich and fluffy Easter cake at home. The peculiarity of the method is that the basis for the test is egg yolks and fatty butter. Due to this, pastries are unusually tender, airy and melting. And the presence of cognac and saffron tincture in the composition provides the Easter cake with a completely magical, unique aroma.

Ingredients for making the most delicious Easter cake

For the test

premium flour - 1 kg
milk - 1 tbsp
raw yeast– 50 g
yolks - 10 pcs
squirrels - 3 pcs
sugar - 250 g
salt - ½ tsp
vanilla sugar - 1 sachet
butter 82.5% - 200 g
cognac - 50 ml
lemon zest - 3 tsp
ground nutmeg- ½ tsp
raisins - 100 g
candied fruits - 50 g
saffron tincture - 1 tbsp

For glaze

protein - 1 pc.
freshly squeezed lemon juice - 2 tsp
powdered sugar - 200 g

Step-by-step instructions on how to cook Easter cake according to the most delicious recipe with a photo

For dough, heat half a glass of milk a little, add yeast mashed with a fork and stir well so that the components dissolve. Then add 100 grams of flour, mix well again and leave for 10-15 minutes.
Boil the remaining milk in a separate container, add the flour sifted through a sieve (100 g) and stir quickly silicone spatula so that there are no lumps and clots left. When the mass becomes homogeneous, pour it into the yeast, stir and send to a dry, warm place for 60-90 minutes.
Combine yolks and whites at room temperature, salt and both types of sugar and beat with a mixer into a lush, creamy mass.
Pour into the brew ½ egg dressing, add 250 grams of sifted flour, knead well until smooth and put in heat for 1 hour.
Melt the butter in a water bath. Prepare lemon peel, spices and cognac.
Introduce the second part of the yolk mass into the dough, add half a kilogram of flour and knead the dough well so that in the end it stops sticking to your hands.
Enter in small doses warm oil, add zest and spices, pour in cognac, knead until smooth and leave warm for another 1 hour, so that the dough comes up.
Wash the pitted raisins well, dry them, mix with candied fruit, roll in flour and knead into the dough. Keep in a warm place until the volume has doubled in size.
Punch down the risen dough and arrange on molds, greased from the inside with oil. Give a little time for the mass to rise and send it to a well-heated oven. Oven at 180 degrees until done.
For icing, lightly froth the protein with a fork, add lemon juice, pour powdered sugar and beat until creamy.
Decorate ready-made Easter cakes with protein glaze and other traditional elements of Easter decor and put on the festive table.

An easy and quick recipe for the most delicious cake with dry yeast

If you can't spend a lot of time Easter baking, you can use this easy recipe and very quickly make delicious, rich cake on dry yeast. The secret of the speed lies in the fact that the pastries are prepared according to a simplified program and are given a total of only about an hour to rise. Through the use low fat milk and margarine instead butter, the dough turns out to be quite airy and easily fits even in such a short time.

Essential Ingredients for the Dry Yeast Instant Cake Recipe

skimmed milk - ½ l
sugar - 380 g
premium flour - 1.25 kg
eggs - 6 pcs
dry yeast - 10 tsp
creamy margarine– 240 g
vanillin - 1 sachet
salt - 2/3 tsp
raisins - 350 g

Step-by-step instructions for a quick recipe for baking Easter cake with dry yeast

Warm the milk a little and dissolve the dry yeast in it. Leave for 10 minutes for the components to react.
Beat eggs with sugar until white and add to the milk-yeast mass. Put creamy margarine dissolved in a water bath there, add salt and vanillin, add flour sifted through a kitchen sieve and stir very carefully. Ready dough should be absolutely homogeneous, plastic and soft.
Rinse raisins in running water, put in a colander to dry, roll in flour and knead into the dough so that it is evenly distributed.
Grease the inside of the baking dish with butter, fill 1/3 ready dough and give him 30-40 minutes to get up.
Preheat the oven well and bake Easter cakes in it at a temperature of 180 degrees until cooked. Then take out, cool and decorate in an original way. easter elements food decor.

Soft, moist and juicy Easter cake - the best recipe with a photo step by step

This is one of best recipes cooking moist, soft and juicy homemade cake. The dough, kneaded with sour cream and olive oil, turns out to be tender and quite fatty, keeps its shape perfectly and does not crumble during cutting.

Ingredients for a step-by-step recipe for making a moist, soft cake

wheat flour of the highest grade - 750 g
milk 3.2% - 250 ml
eggs - 4 pcs
sugar - 1.5 tbsp
olive oil - 40 ml
butter - 40 g
margarine - 65 g
sour cream 20% - 100 g
raw yeast - 25 g
salt - 1/3 tsp
raisins - 100 g
vanillin - ½ tsp

Step-by-step instructions for baking a soft and moist Easter cake

Beat the egg, 50 grams of sugar and olive oil with a whisk in a separate container. Pour boiling milk, cool to room temperature, add mashed yeast and send for half an hour to proof.
Take the remaining eggs and separate the whites from the yolks. Cool the whites a little and beat with half the remaining sugar.
Grind the yolks with the second half of the sugar, butter and margarine until the solid components are completely dissolved in the liquid ones. Salt and add vanilla.
Add to the milk-yeast mixture, first the yolk, then the protein mass and stir very well. Then introduce sour cream and start kneading the dough, gradually introducing the flour sifted through a sieve in small portions.
Then put the dough on the table and continue to knead with your hands, slightly moistened olive oil. At the exit, the mass should become plastic and moderately soft.
Fold the prepared dough into large saucepan, cover with a towel and put in a warm place for 2.5-3 hours. During this time, it should increase in volume by 2-3 times. Then knead, add raisins and knead thoroughly.
Grease the baking pans with butter and fill them about halfway with the batter. Leave for half an hour to rise and send to the oven, preheated to 180 degrees.
Bake until cooked, then remove to cool, decorate Easter decor and put on the table.

Delicious and easy recipe for Easter cake at home

You can bake a rich Easter cake at home using this simple recipe. The dough prepared in this way has a delicate, soft texture, has a pleasant, sweet taste and thin creamy aroma. If desired, at the time of kneading, it is appropriate to add fragrant spices such as vanilla, nutmeg, cordamom or cinnamon. They will add richness and unusual spicy notes to the delicacy.

Essential Ingredients for a Delicious Easter Cake

For the test

milk - 750 ml
butter - 180 g
raw yeast - 40 g
egg - 6 pcs
flour - 1.65 kg
sugar - 12 tbsp
salt - 1.5 tsp
raisins - 150 g
dried apricots - 150 g

For glaze

squirrels - 3 pcs
powdered sugar - 150 g
confectionery topping - 1 pack

Step-by-step instructions for a simple Easter cake recipe

Knead raw yeast, pour into a deep container, add half of the total sugar, dilute with warmed, but not boiling milk and send for 10-15 minutes in a warm place.
When a fluffy “cap” appears on the dough, add the eggs and the remaining sugar, and then mix well.
Pour the flour previously sifted through a sieve, pour in the remaining warm milk and mix thoroughly until completely uniform consistency. In the process, salt and add melted butter at room temperature.
Rinse raisins and dried apricots in running water, soak for 15 minutes in boiling water, dry in a colander, chop in small pieces, roll in flour and add to the dough. Mix well again so that the berries are evenly distributed over the dough. Mark the container with the workpiece in a warm place for an hour.
When the dough has increased by 2-3 times, gently punch it down and arrange it in molds, previously greased with butter from the inside. Fill out no more than half of the entire form. Leave for 30-40 minutes in a warm place so that the dough comes up again.
Bake in a well-heated oven at 180 degrees for 25 minutes to an hour, depending on the size of the cake.
For glaze, combine chilled proteins with salt and powdered sugar and beat into a strong dense foam.
Lubricate the surface of hot cakes with icing, decorate according to your own taste and serve to guests.

Easter is the most main holiday all Orthodox Christians.

Traditions Easter menu have come down to our days.

painted eggs, Curd Easter, Easter cakes are invariably present on the festive tables.

A delicious cake recipe in the general culinary sense is a round or oval-shaped bread.

Easter cake acquires a special, religious meaning.

Before the advent of Christianity in Rus', pastry baking was associated with various rituals: divination for the harvest, livestock offspring, pre-sowing work.

With the advent of Christianity, it became a kind of reminder of the meals of the apostles with their Teacher, when bread meant to be broken by Jesus Christ was laid out in the middle of an empty table.

In its form, the Easter cake is similar to artos - bread brought to the temple and illuminated at the Easter service.

In the week following the main Orthodox holiday, artos is distributed to many parishioners.

Artos is always prepared from dough with yeast, but without the addition of muffin.

And the pasta is also made from yeast dough, nose big amount non-lean ingredients - butter, eggs, because it is baked at the end of the longest Lent.

Artos and Easter cake are a kind of symbols of Great Lent and Easter.

The long fast is coming to an end and the time comes when you can break your fast.

Sweet rich Easter cake is associated among believers with a sweet heavenly life, eternal bliss.

As a rule, muffins are illuminated in the church and are one of the main dishes for Easter.

Many Christians do not skimp and use only the best and highest quality products in cooking.

The dough is kneaded enough to make more than one paska, because the tradition of visiting during the Easter week and treating loved ones has not been canceled.

Easter cakes, both Easter and prepared for other holidays, must be high.

They use special cylindrical shapes.

If you do not have such a vessel, you can use the usual high pan with a capacity of up to 1.5 liters.

No need to take larger pots, otherwise the dough at home in conventional oven maybe just don't bake.

The pastry dough needs to be kneaded very well.

You can even “beat” it a little by dumping it on a floured board.

The appearance of bubbles and the "beeping" of the dough is a good sign that it is ready.

The finished mass is laid out in a mold, oiled and laid out parchment paper or sprinkled with breadcrumbs.

It is not necessary to lay out the dough to the edges of the form, only to half of the bowl.

Then let him insist.

When it rises to 3/4 form, feel free to put in a heated oven.

Pasca is baked for 1.5-2 hours.

At this time, it is advisable not to look into the oven, not to make noise or knock.

Then the cake will rise well and bake.

The readiness of baking is checked with a thin wooden stick-splinter or a long knife.

The dough should not stick to these items.

Various kinds of additives (raisins, dried apricots, candied fruits) and decorations (sweet toppings, icing, fondant) are necessarily used in the manufacture of apiaries.

On the upper part they make various kinds of inscriptions of religious themes, but most often they “write” the letters ХВ, meaning the main call of the Easter service “Christ is Risen!”

Raisins, nuts, poppy seeds, colored millet sprinkles traditionally decorate Easter cakes.

Here are the main ingredients that are used:

flour;
eggs;
butter or margarine;
milk;
granulated sugar;
yeast;
vanilla sugar.

Festive table not without fish dishes. You can traditionally fry it portioned pieces in a pan, but it’s better to do it, because they will turn out much more useful.

And here is another recipe delicious meatballs, but already from minced turkey:. By the way, turkey meat also has many useful substances.

Before cooking various dishes we often think about how useful they will be for us. For example, if you have pressure problems, then you need to know that there are certain products that lower it. Full list located

Additional products that can be used when baking and decorating Easter cake:

raisin;
dried apricots;
candied fruit;
nuts;
sweet fudge;
colored sprinkle.

Recipe and steps for preparing a delicious Easter cake

cooking recipes holiday baking great variety: Easter, almond, with chocolate cream, with pistachios and green icing.

Which one you like, decide for yourself.

Use the recipe for a very tasty cake, close to the classic.

After all, these are traditions that our grandparents keep.

Following old recipe with a photo, you can cook several at once delicious treats(the number of Easter cakes will depend on the forms you will use).

To prepare the glaze for Easter cake according to the recipe, we need the protein from two eggs and 100 g of sugar.

You can use a bread maker instead of the oven for Easter cake, the recipe will not spoil it.

Let's tune in, think about something good and good, and start creating the main Easter treat.

Pour the milk into a suitable bowl and put on fire. Warm up lightly. Put all the yeast into warm milk and mix well.
Add a small portion flour, mix thoroughly.
Cover the container with the dough with a clean towel and put it in a warm place. Can be placed near the battery and in a basin with warm water.
After half an hour, check the dough. If the volume of the mixture has increased by about 2 times, then continue the dough preparation process. If the dough has not risen, wait a little more.
Now start separating the whites from the yolks. It can be done using special device which you can buy at the hardware store. Experienced housewives easily cope with this task with a knife and a glass.
Rub the yolks with granulated sugar, and beat the whites in a strong foam, adding a pinch of salt in the process of whipping. protein foam can be obtained by working manually with a whisk or whisk, or you can turn to home helpers - a mixer or blender.
Place the yolks beaten with sugar in the dough. Add a little melted butter, prudently taken out of the refrigerator in advance. Now place the beaten egg whites in the bowl with the dough. Mix everything well.
Add the rest of the flour. Determine how much flour to take when kneading. The finished dough according to the recipe for the future Easter cake for Easter should not be too dense and stick to your hands.
Leave it alone for about 1 hour.
At this time under running water wash the raisins and soak in warm water. After 10-15 minutes, drain the water and dry well using a sieve or paper towel.
Put the prepared raisins into the dough, mix well again. Let stand a little more.
Wait until it rises high again.
Pour the mixture into an oiled mold. You can use oiled paper or parchment. Do not spread the dough to the very edge of the form. Fill only half or a third of it.
cover cling film or a towel and wait until it rises already in shape.
Now is the time to place the form with the dough in the oven, preheated to 100 degrees. Bake for 10 minutes and add heat - 180 ° and bake until ready.
Check the quality of baking with a long barbecue stick. If there are no traces of dough left on it, the cake is ready!

Now make the "decorating elements".

Top with icing as usual.

Take whites whipped with a pinch of salt, add sugar and beat well again.

Grease the finished hot cake with icing and decorate as you wish.

I suggest not just watching the next video, but immediately following the prompts to cook Easter cake.

Let you get airy, fragrant, festive and very successful pastries.

yeast should be taken only fresh, not expired (otherwise the dough may simply not rise);
only add yeast to warmed milk;
dry the raisins well before placing them in the dough or roll them in flour (then it will not accumulate in one place, but will be evenly distributed in the finished muffin);
when baking pasta, try not to make any sudden movements near the oven, do not talk loudly and, especially, do not swear;
icing on ready product apply before it cools down.

Try baking your own pastries.

Treat yourself and your loved ones!

And for dessert, I offer another video in which they do not just cook Easter cakes, but show a detailed master class.

Very helpful story!

This recipe sweet dough I stole from the book "Crust and Crumb" by Peter Reinhart, and I liked the result so much that I recommend this Easter cake with raisins to all novice hostesses, beginners and those who doubt: "Will I make a cake?"

Firstly, according to this recipe, we make Easter cake with dry yeast (sometimes beginners get lost and don’t know where to buy raw yeast or are afraid of them, considering them alive and capricious creatures).
Secondly, the dough does not need to be kneaded for an hour with your hands (as in conventional recipes we can meet the phrases “knead the dough for the Easter cake for half an hour / hour”) I had such a situation that I practically did not knead the dough, but the cake turned out to be layered, fluffy and did not crumble much. Miracles. And thanks to Peter
Thirdly, having prepared this dough once, you can use the recipe in the future for any muffin. This universal recipe useful for cinnamon rolls, poppy seed buns, and pretzels. Success always inspires! Having received excellent result and the praise of everyone who tasted your cakes, you will want to please your loved ones again and again.

Ingredients

For steam:

Premium flour - 100 g;
Dry yeast - 2 teaspoons (you can use 20 g wet);
Yogurt or milk at room temperature - 230 g;

For test:

Opara;
Premium flour - 550 g;
Sugar - 80 g. original recipe, I increased to 200 grams;
Salt - 1 teaspoon;
Eggs - 4-5 eggs (228 g), eggs should be cold;
Unsalted butter at room temperature - 110 g

Additives to the dough as desired:

Finely chopped dried apricots - 1/2 cup;
Raisins (light or black) - 1/2 cup;
Rum or concentrated Orange juice-1/4 cup;
Vanilla extract - 2 teaspoons;
chopped almonds or walnuts- 1 glass;

Icing for Easter cakes:

Protein - 1 pc.;
Powdered sugar - 120 g;
Lemon juice - 1 tbsp. spoon.

How to cook Easter cake

Rinse the raisins. If you have other additives, they also need to be rinsed. Then pour warm water for 10 minutes (so that the raisins become softer). Instead of water, you can pour rum or cognac.

Cooking dough

Pour the yeast and flour into a mixing bowl.

Add milk (or curdled milk). I have added milk to the dough for the cake, but Reinhart, the author of the recipe, recommends using yogurt, which gives the cake the best flavor.

Milk should not be hot. At temperatures above 40 C, the yeast dies.

Stir the dough well. Try to break the yeast as best as possible, but a completely smooth mixture will not work.

We cover the bowl with the dough with cling film and leave it to rise in a place without drafts. room temperature. I put it in the switched off oven or any kitchen cabinet where there is free space.

The dough will increase in size by about 1.5 times.

A great addition to Easter cakes with raisins can be.

Preparing the cookie dough

Take a large bowl.
We break the eggs.

In Reinhart's recipe, the weight of eggs is indicated (228 g), for him this weight corresponds to 5 eggs. I got 4 eggs of this weight. You can weigh the eggs (without the shell!) on a kitchen scale, you may not need more than 4 eggs either.

Add salt (1 teaspoon).

Sugar (200 g).

The original recipe only had 80g of sugar (not sweet at all), so I increased the amount of sugar to 200g the second time I baked this recipe.

In the dough for Easter cakes, add butter (110 g), softened at room temperature.

Stir the butter with a fork, trying to achieve uniformity (a completely smooth mass will not work, this is normal).

Pour the batter into the dough.

Now you need to add flour (550 g). It should be sifted. When we sift the flour, it is saturated with air, which makes the dough for Easter cakes more airy, more porous. We add the entire volume of flour not at once, but in parts. Added a little - stirred, added - stirred.

We begin to knead the dough, first with a spoon, then with our hands. Peter Reinhart does it in a food processor for 8 minutes. Hands advises kneading no more than 15 minutes.

For better adhesion to the dough, you can roll the raisins in flour.

When the dough is almost kneaded, add the raisins. Knead further, trying to evenly distribute the raisins in the dough for Easter cakes.

For more convenient kneading, you can transfer the dough to a surface sprinkled with flour. So that the dough does not stick to your hands, put a little vegetable oil in your palm.

After kneading the dough, cover it with cling film or a towel. We put in a place without drafts until the dough increases by 1.5 times.

It took me 1 hour to rise the dough at room temperature.

All forms in which Easter cakes will be baked must be lubricated. vegetable oil.

Place a piece of parchment at the bottom of each mold. First trace each shape on a sheet of baking paper, then cut along the line.

Sprinkle the greased cake molds with flour.

We bake Easter cakes

Knead the risen dough.

We grease our hands with vegetable oil and tear off pieces of the dough of the size we need. Roll into a ball shape and place seam side down in the molds.

The dough should fill the form by 3/4.

We cover the forms with the dough with a towel or cling film and put in a draft-free place until the dough doubles in size. It usually takes 60-90 minutes to rise the dough in forms.

Preheat the oven to 170 C.
We put the approached Easter cakes in the oven and bake for 20-40 minutes (depending on the size of your forms).
The tops of the Easter cakes are baked much faster than the middle, so after 15 minutes after the start of baking, cover the Easter cakes with a sheet of foil (mirror side up).
We check the readiness of Easter cakes by a dry wooden torch, with which we pierce the Easter cake in the highest place.
We take out freshly baked Easter cakes from the oven and let them stand in the molds for 10 minutes, then take them out of the molds on a towel.

Lay the Easter cakes on the barrel, turning over from time to time so that there are no dents.
Cover the top with a towel as well.

Easter cakes are ready for icing.

How to make icing for Easter cakes

Separate the white and yolk.

Start beating with a mixer until protein mass will not become white foam. Then add powdered sugar, pour 1 tbsp. spoon lemon juice(for shine) and beat again until you get a thick, shiny glaze.

You will be interested to know all the secrets about. Let the icing for Easter cakes turn out wonderful.

Attention! New recipes on the site delicious Easter cakes! , (Follow the links, all recipes will open).

We cover the cooled cakes with glaze.

The frosting will take approximately 1 hour to set.

Easter cakes with raisins prepared according to this recipe are delicious immediately after baking (they do not need to infuse), the next day they are also very tasty and fragrant. The dough is airy, layered, porous.

From the indicated amount of ingredients, I got 4 Easter cakes (the children asked to cut one cake while still hot, so it does not appear in the last photos). Three small ones and one larger one.

Happy Sunday!
I will be glad to answer all the questions that arise during the preparation!

I'm waiting for your Easter cakes, attach a photo to the comments (it's very easy to do). If you will post photos on Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the network.

In contact with

Having got to the master class of English confectioners, I was simply fascinated by their creation. And so I decided to reproduce it in my kitchen. And, it seems to me, I succeeded.🙂 My step-by-step recipe with a photo will help you knead very tasty, sweet and fluffy rich yeast dough for Easter cakes and buns with milk and yolks according to an English recipe.

To start the dough we need:

30 grams of bakery pressed yeast;
1 st. spoon ;
400 grams of sugar + 12 grams of vanilla sugar;
5 yolks +1 egg (large D-0, or D-B);
¼ tsp fine salt;
700 ml milk (38°C);
1.2 kg wheat flour i / s or extra (it took me about 1.4 kg);
65 grams of butter 82%.

How to cook sweet yeast dough with milk and yolks

We start preparing the dough with preparatory work. That is, we separate the yolks, heat the milk and melt the butter. The next step is preparing the dough.

Beat sugar with vanilla, yolks and one egg until the whole mass is light, add invert syrup and keep on beating. The mass will become slightly denser and increase in volume, but not significantly.

In a tall and deep bowl, dissolve the yeast in warm milk. Then, add about 350-400 grams of sifted flour and mix.

We introduce the entire egg mass, continue to mix at medium speed. Next is the turn of the butter, which by this time should already have reached room temperature.

Continue kneading the dough with the rest of the flour. I needed a little more flour than the recipe says. It entirely depends on the quality of the flour used. The main thing is that the dough should be kneaded and, at the same time, slightly stick to the palms. We spread it out of the bowl on the work surface.

Check the dough for elasticity. As you can see in the photo, it is very loose and breaks when pulled up.

We begin to knead it in the working area. The dough, at the same time, sticks to the palms, but no more flour should be added. As you knead it, it will become elastic and will easily fall behind the palms.

15 minutes after kneading, the dough does not stick to the palms at all.

When checking for elasticity, it can be seen that it does not tear, which means that the batch is done correctly.

When cutting the dough, its texture should be smooth and uniform.

Lubricate the bottom of the bowl with oil and place our rich yeast dough in it. We tighten the film, send it to proofing for 40-60 minutes.

Easter cakes, and (Babka Knot). Details of the preparation of each baking will be issued as a separate step by step recipe with a photo, so you can bake everything yourself at home. 🙂

Let's start cooking Easter cakes right after breakfast. First, take out the oil so that it has time to soften. Then let's start preparing the dough. On a low heat, warm the milk slightly. It should be warm, but not hot - about body temperature (check clean finger), in too hot the yeast will die and the dough will not rise!

Take a large bowl for the dough - take it with a large margin, since the dough will still fit. Pour milk with yeast into a bowl and pour half of the flour into it (in this case- 1 kg).

We cover the bowl with the dough with a towel and put it in a warm place to approach. The dough should double in size. It takes from 40 minutes to 1 hour - very dependent on the room temperature. Now we have time to wash and wipe the forms for Easter cakes, do household chores, drink tea.

When the dough rises, mix everything well.

Beat the yolks with salt, vanilla, cardamom. Gradually add sugar and continue beating until the yolks are slightly white.

Cover the bowl again with a towel and place in a warm place. The dough should double in size again. Now it will take more time - from 1.5 to 3 hours. You can have time to cook dinner and maybe even have lunch!

At the same time, you need to wash the raisins, peel them from the sticks and let them dry.

We check the dough. Oh, it really went up a lot! It's a wonderful yellowish color and it has an amazing aroma!

Leave the cakes to rise in the molds until the dough rises by 3/4 of the height of the mold.

(Here, for those who made a full portion of the dough, some difficulties arise - after all, such a number of Easter cakes will not fit in any oven at the same time! There are several possibilities:

Instead of a large number small molds take a few large and tall ones. The area occupied by the forms will be less - everything will fit.
Divide the cakes into two parts, preferably also in size. We leave one part to approach, put the other in the refrigerator to slow down the process. During baking of the first part, we take out the remaining Easter cakes and put them in the heat to rise. We bake after the first.

Those who bake half or quarter portions will not have such problems).

So, the dough filled 3/4 of the form. Preheat the oven to 160-180 degrees and bake the cakes for about an hour. In no case do not open the oven before the Easter cakes are browned, otherwise the dough may fall from the temperature drop!

We check the readiness of the Easter cakes by piercing them in several places with a long wooden knitting needle. If the dough doesn't stick to the needle, the cakes are ready!

Let them cool and decorate with frosting. Ready Easter cakes are stored in a sealed container or in a bag without staleness, up to a week!

Here is a day in pleasant worries and has come to an imperceptible end!